Nashville Conference Issue

WINTER 2020

NASHVILLE CONFERENCE ISSUE On the cover: Nashville Chapter (L-R) Front row: Tasha Kennard, Lynne Tolley, Anne Byrn, Karen-Lee Ryan, Margot McCormack, Robin Burns (orange sweater), Jessica Collins, Mindy Merrell, Emily Frith, Marylou Tate, Cara Graham, Sheila Thomas. Middle row: Jennifer Justus, Erin Mosow, Carey Aron, Daisy King (orange scarf), Dee Patel, Christian Nix, Cynthia Himmelfarb. Back row: Nealya Parish, Julia Sullivan, Amy Tavalin, Nancy Vienneau, Lokelani Alabanza, Claire Crowell (brunette bangs), Karen Vanarsdel, and behind—Rebekah Turshen and Deb Paquette. Right: (L-R): Music exhibit at the Tennessee State Museum. One of many whimsical horse sculptures at the Wildhorse Saloon, Nashville. Dames enjoyed Chef Ouita Michel's country ham in beaten biscuits at her Holly Hill Inn, Versailles, Kentucky. Photos: Susan F. Slack

FROM THE EDITOR Rhythm & Roots: WINTER 2 O20 It all Begins with a Song

The Tennessee women of country music sing countless songs about female empowerment. IN THIS ISSUE Remember Trisha Yearwood’s hit, "XXX's and OOO's (An American Girl),” co-written by Nashville Dame Alice Randall? Who could FEATURES forget firecracker Dolly Parton’s iconic song, “9 to 5,” or Sarah Evan’s “Born to Fly.” 6 Preconference Tours Another group of spirited women with major girl power—the Nashville Chapter—generates its own unique brand of rhythm Bollywood Breakfast; Keynote while staying in tempo with the values and practices of LDEI. 13 On October 24-27, they hosted an exceptional international Conference led by Co-Chairs Anne Byrn and Mindy Merrell 14 Concurrent Sessions who, symbolically, walked in the footsteps of the first Ten- nesseans—leaders in volunteerism—who inspired Tennessee’s 19 Chapter Leadership Forum nickname, “The Volunteer State.” Dames were united through heritage tours, educational seminars, 20 Partners' Showcase Luncheon inspiring keynote speeches, award presentations, networking opportunities, exchanges of ideas, and gathering around communal tables. You can read about all of these activities within this issue. 27 Legacy Awards Luncheon Music hit a “high note” at Conference. Tennessee country music encompasses many styles including world-class fiddling 28 A Taste of Nashville from the 1700s, traveling minstrels, “hillbilly” music, “shaped- note” gospel songs, bluegrass, and folk blues. The genres all come 30 Grande Dame Award Dinner together at the Grand Ole Opry. Like the branches of a tree, each one is unique and grows in a different direction, but they all stay Post-Conference Tour attached to their roots. 33 Dames enjoyed performances from several celebrated perform- ers and songwriters—Nashville’s “unsung heroes.” The city DEPARTMENTS became officially known as the “Music City” in the 1950s, but when Queen Victoria was entertained by the world-renowned Fundraising Fisk Jubilee Singers in the late 19th century, she commented that 12 they must have come from “a city of music.” The spirit of these talented singers put Nashville on the map. 26 Green Tables Special thanks to all the Dame-writers who contributed a report to this issue. They “painted” vivid “word pictures” that, along 34 Chapter Programs with the photos, showcase the Conference highlights. You’ll meet the key speakers and award winners, pick up leadership tips and Member Milestones new ideas, and discover many valuable resources. Thanks to Nick 36 Vacarro and the many Dames who shared photos for this issue, including CiCi Williamson and Hayley Matson-Mathes. And 39 Submission Guidelines thank you to Joni Keith, LDEI’s talented designer, who helped bring this issue to life. © Les Dames d’ Escoffier, 2020. —Susan Fuller Slack, (Charleston), Winter Quarterly

2 Les Dames d’Escoffier International PRESIDENT'S MESSAGE 2020 LDEI BOARD OF DIRECTORS The mission of the LDEI Board is to A Music Scene Second to None, Messages from the foster the growth and success of the organization by supporting the Heart, and Rockstar Chefs…Thank you, Nashville! development of new and existing chapters and by implementing program initiatives. It provides leadership, guidance, This is one of those issues of our Quarterly education, connectivity, and effective that you’ll pick up and read multiple times… communication among LDEI members. in the morning while sipping a strong cup of President coffee and in the evening while sipping your BEV SHAFFER Kentucky Bourbon. Page after page, it’s filled Cleveland/Northeast Ohio Chapter Owner/COOK.WRITE.TRAVEL.REPEAT. with information and inspiration. [email protected] The pages overflow with the joyful “Rhythm & (330) 441-2706 Roots” that Co-Chairs Anne Byrn and Mindy First Vice President Merrell and a Nashville Chapter filled with pride JUDY HOLLIS-JONES showcased for us. Kentucky Chapter From the Preconference tours to the celebration Hollis Jones and Associates [email protected] of Grande Dame Nora Pouillon to the Post- (502)-403-9689 Conference Kentucky Bourbon Tour, it was hard Second Vice President to say “goodbye for now.” DANIELLE WECKSLER As Beth Davis-Noragon (Cleveland) tells our Charleston Chapter chapter’s membership after each Conference: Le Creuset “I hope more of you can attend next year, [email protected] because once you go to (843)-647-9902 Conference you get it. You Third Vice President Bev and John BETH VLASICH PAV feel inspired, you network and Shaffer Austin Chapter begin to fully understand what Cooking by Design, LLC LDEI is all about.” [email protected] On behalf of all of us (a record (512) 431-8751 number of us!) who attended how it was so Secretary our Annual LDEI Conference in JENNIFER GOLDMAN impactful in our San Antonio Chapter Nashville, “Rhythm & Roots,” lives. I’d like to Bal-Core Business Advisors we are so appreciative of all the share this space [email protected] countless hours that went into I am afforded (843) 224-0198 such an inspiring event. Thank with Jackie as she Treasurer you, Nashville Dames. shares her comments with us: BARBARA HANLEY Your chance to once again feel inspired, New England Chapter “Bev Shaffer’sinaugural presidential message Shy Brothers Farms network with other Dames, and begin to fully on gratitude was delivered at the perfect place [email protected] understand what LDEI is all about will be here and time. By the end of the Conference, I felt (508)-333-2626 before we know it…so mark those calendars immensely grateful for the talented women who I Chapter Board Liaisons now for New York’s “Culinary Melting Pot,” interacted with and had the opportunity to meet. STEPHANIE JAEGER October 15-18, 2020. The message continues to resonate as I reflect British Columbia Chapter The stories and photographs in this issue daily on the good things, gifts, and benefits I am Pear Tree Restaurant illustrate the many layers of connections made grateful for in my life. These affirmations help [email protected] (604) 299-2772 at conference. However, there’s much more than us internalize the magnitude of all that is good the Nashville Conference recap in this issue. We in our lives thus allowing us to contextualize our INGRID GANGESTAD continue with our LDEI Trends Report, this year Minnesota Chapter problems. When we are grateful, we begin to St. Croix Culinary Consulting, LLC thanks to Danielle Wecksler (Charleston) and realize that so much of what we are grateful for is [email protected] Gina Burchenal (Austin). Their hours (and I outside ourselves and involves others who helped (651) 274-4033 mean hours) of gathering reveal some fascinating us achieve a gladden heart. BONNIE TANDY LEBLANG trends…and they have pulled together a report If gratitude is not part of your daily practice, New York Chapter that once again highlights who we are— consider the benefits that go well beyond the Bite of the Best influencers in food, fine beverage, and hospitality. [email protected] immediate satisfaction of having a joyful heart. (203) 887-5455 It’s an honor to serve as LDEI President, and Gratitude is also good for our mind, body, through our upcoming Strategic Plan and Immediate Past President and soul. Scientists have found those who are ANN STRATTE other initiatives I look to continuing to move grateful have stronger immune systems, feel more Washington, D.C. Chapter this organization forward. A very special “we refreshed, are more alert, alive and awake, and are Lobster and Lox LLC love you” to our Grandest Dame Carol Brock more optimistic, happy, helpful, generous, and [email protected] (New York) for her vision in founding this compassionate as well as more forgiving. (410) 903-2682 organization. Let’s start sharing what we are grateful for with Executive Director One of the first to greet me after giving my GREG JEWELL other Dames. #ldeigratitude” President, AEC Management Resources acceptance speech at Conference was Jackie Bev Louisville, KY 40204 Ehlert-Mercer (New York). We spoke briefly of [email protected] how meaningful gratitude was to each of us and (502) 456-1851 x1

WINTER QUARTERLY 2020 3 Thank You On behalf of the Nashville Dames, we would like to thank everyone who traveled to the Music City to attend this year’s LDEI Conference. We would also like to thank donors, volunteers, speakers, tour leaders, chefs, Ann Stratte and the LDEI Board, Greg and his crew, plus the staff of the Loew’s Vanderbilt Plaza Hotel for making this Conference one of substance and memories. It was an honor for us to host and share our own Rhythm & Roots! We hope you were inspired, entertained, and encouraged that LDEI Conferences offer a unique look at big issues through the lens of one city. We know that keynote speaker Maneet Chauhan’s “nothing ventured, nothing gained” is the best way to approach new challenges such as hosting a conference! And for that—and for all of you—we are grateful. Cheers to a new year, and we can’t wait to see how the New York Dames will welcome us to the Big Apple! With gratitude, Anne Byrn and Mindy Merrell Nashville Conference Co-Chairs

NASHVILLE CONFERENCE COVERAGE

2019-2020 LDEI BOARD OF DIRECTORS Seated (L-R): Second “Attending Conference is very inspiring… Vice President Danielle Wecksler (Charleston), Treasurer Barbara meeting such wonderful women in the same industry Hanley (New England), LDEI President Bev Shaffer (Cleveland/ Northeast Ohio). Standing (L-R): Third Vice President Beth Pav and sharing our ups and downs, concerns, (Austin), Past President Ann Stratte (Washington, D.C.), Secretary Jennifer Goldman (San Antonio), and Stephanie Jaeger (British and joys is a great feeling!” Columbia). Not pictured are 1st Vice President Judy Hollis-Jones (Kentucky); and CBLs Ingrid Gangestad, (Minnesota) and Bonnie Carly Paume (Charleston) First-Time Attendee Tandy Leblang (New York).

4 Les Dames d’Escoffier International cle Cir ck o THE BROCK CIRCLE PRESENTS: r

L D EI Being Authentic While Facing Adversity By Katherine Newell Smith it was an experience she had to go through. (Washington, D.C.) From that, Carla learned that she had to hear why adversity was coming to her and decide When Carla Hall spoke to what to do about it. So she kept working on a full house during a special her performance skills. Then, for the last show session at the LDEI Confer- in season five, she was finally given a game. ence in Nashville, owning your It went well. That gave her confidence for an own power was the overriding interview that was really important to her. theme. This has indeed been Carla’s dream guest was legendary comedienne her hard-earned guiding principal since her Carol Burnett. At first, Carla was not slated to debut on Top Chef in 2008. interview Carol despite years of telling the pro- During her October 26 talk, “A Conver- ducers what a fan she was and how much she sation with Carla Hall, Reinventing and wanted Carol on the show. So, Carla decided Recovering from Adversity,” her childhood it was time to schedule a meeting with the pro- theater training was very much evident. ducers and advocate for herself. As a result, the Carla’s mom enrolled her in an acting class executive producer reversed her decision. Carla to help her overcome her intense shyness. interviewed Carol and cooked with her. (Carla Yep. Carla was a shy child. Even with all of said she didn’t act like a fan girl; she got her her subsequent success, she still has moments In 2011, Carla was tapped to co-host questions out and she didn’t cry.) She recalled when she struggles to deal with an “imposter ABC’s The Chew, along with veteran TV per- that this episode taught her to be strategic about syndrome.” sonality Clinton Kelly and chefs Mario Batali the moment to advocate for herself. When she returned to compete in “Top Chef: and Michael Symon, who were both seasoned Carla reflected that, sometimes when faced All Stars” in 2010, there was a challenge to Food Network stars. It was a difficult transi- with adversity, we give our power away. She cook for a group of athletes in the U.S. Open. tion for her. They taped two shows a day and, shared with the group that she wrote her third Her fellow chefs were aghast when she said she all the while, she wrestled with her desire to be book, Carla Hall's Soul Food: Everyday and wanted to make ground nut stew. They told authentic on camera and find her true voice. Celebration, from her heart. So, she had more her, “It’s vegetarian! Do you even know what But, she said, “You don’t know what you don’t than a vested interest in its success and hired the U.S. Open is? It’s supposed to be fancy!” know.” The producers arranged that she get a high-powered book publicist to handle her She said that made her think, “I’m 44 and just three sessions of media training. Carla, however, baby. Yet, after some interactions, she realized a caterer. They’re young chefs in restaurants. decided it was in her best interest to do more. the publicist wasn’t a good fit, bit the bullet and What do they know about me that I don’t?” So she worked for an additional year with her found someone who was more familiar with her But she also thought “I’m going to make it trainer on her teleprompter skills and becoming target markets. The book did well. Making the because it would be a great dish for athletes and more natural on air. “It helped,” she said. change was not comfortable but, as in so many it’s delicious.” So she pushed away her fear and During season three, she was assigned to host other turning points in her life, Carla realized self-doubt and made the food she wanted to eat. a game. She read the script and went through that she had to learn to be “comfortable with Even when she cut her finger badly during her the rehearsal only to be told that the game the uncomfortable” and remain confident in her prep, she bandaged it up, put a glove over it and would go to another host. That was confidence decisions. She had to own her own power and powered through. And she won the challenge. “Perhaps the win is in you, even though you crushing because she was adrift about how she know that the discomfort was only temporary. don’t realize it,” she told the audience. was being perceived. Her trainer told her that She would grow from the adversity. WINTER QUARTERLY 2020 5 PRECONFERENCE TOURS

Tour 1 The Heart of Tennessee Jack Daniel’s Country By Margaret Happel of the immaculate distillery, Perry (New York) which is the heart of the brand’s incredible reach and global On a sparkling fall morning, impact. Almost 70 percent is Nashville Dames Mindy Merrell sold abroad, and he underscored and Lynne Tolley that high quality and perfect led an enthusi- consistency are the keys to astic group of success. The singular magic of LDEI members Tennessee whiskey lies in a sour and friends to mash made of mostly corn with Lynchburg, the a little rye and barley blended home of the Jack with the iron-free water from Daniel Distillery. Fortified with the limestone hollow. Fermented a superb ham biscuit breakfast, and distilled, the whiskey is we heard Lynne Tolley tell of slowly dripped into vats through Jack Daniel’s distinguished his- a 10-foot "chimney" filled with tory. Who better than Lynne to crushed, sugar maple charcoal, tell this story? She is related both and then it is aged and mel- Dames and friends gather for a photo before their Tennessee Whiskey and to Jack Daniel, the founder, and lowed in new, charred, white oak Jack Daniel's experience. The Bottling Line for Jack Daniel’s Single Barrel to Lem Motlow—the nephew, Tennessee Whiskey—bottled and ready for market. Choose your favorite Jack barrels. Daniel’s Tennessee Whiskey! Photos: Beth Allen inheritor, and co-partner of the Master distiller, Jeff Arnett, led original distillery founded in a five-whiskey tasting explain- house is a Lynchburg tradition. red pepper relish, Lynchburg 1866. ing the complex characteristics Hearty country fare is served candied apples, plus chess pie Lynchburg—a town of 600 in each produced by unique by students from Motlow State with whipped cream. Miss Mary souls—hosted both busloads barrel aging and storage. Color, Community College to earn Bobo lived to be 102 years on of visitors as well as the par- aroma, taste, and lingering finish their tuition. A hostess sits at this down-home food, but whis- ticipants in the 31st annual Jack on the palate are the criteria for the head of each long table to key was forbidden since she was Daniel World Championship appeal. Of special interest: The explain the menu—always two a teetotaler. Today, the candied Invitational Barbecue. Ninety first, new Jack Daniel’s whiskey meat and six vegetable dishes, apples contained a little classic teams from 37 countries, plus since 1866 based on a rye mash. with a dessert and a traditional Black Label Jack Daniel, and the visitors to the distillery, ex- An apple-brewed whiskey is also glass of ice tea. LDEI’s feast was cream on the pie was laced with perienced genuine Southern being strategically introduced. mouth-watering pork roast and Jack Daniel’s Tennessee Apple hospitality and demonstrated to Both are designed to appeal to fried chicken, corn muffins, Whiskey. In this part of Tennes- the international appeal of good younger tastes. cabbage, deep-fried cornmeal- see, the progressive 21st cen- Tennessee whiskey. Since 1903, mid-day dinner coated okra—a crispy crunch tury blends happily with 19th Jed Lirette guided LDEI’s tour at Miss Mary Bobo’s boarding of heaven, pinto beans and century traditions.

Tour 2 Exploring 20 Countries on One Road by Bus By Suzanne Brown (Atlanta) From Somalia to Latin America, adventurous Dames boarded the bus on a tour of “20 Countries on One Road.” Wonder- ing how we could cover so many countries in a half day tour, we soon had our answer. As we pulled into the hectic Nashville traffic, we headed toward the “one Mango Sticky Rice at Bangkokville Restaurant. Atlanta Dames Stacy Zeigler and Lynne Sawicki meet an admirer at continued ON NEXT PAGE Plaza Mariachi. The Community Kitchen serving empanadas. Jazmin Ramirez, Community Relations, from TIRRC. Photos: Suzanne Brown

6 Les Dames d’Escoffier International TOUR 2 continued road,” which is Nolensville Pike. Leah Hashinger and Jazmin Ramirez of the Tennessee Immigrant & Refugee Rights Coalition (TIRRC), began talking about our stops along the international corridor. We obtained an overview of the restaurant owners and their stories of immigrating to the U.S. Our first stop was the Horn Coffee Shop, owned by a refugee family from Somalia. We were treated to homemade Sambusas, which are made with flour tortillas and filled with meat. Served hot, they were a perfect partner to homemade chai, which was de- lightful with its cinnamon and cardamom flavors. Next was the Pita House, owned by a refugee family from Palestine who migrated in 2004. We were treated to a variety of hummus and tasty, hot dolmas. Owner Qais Hantouli gave a demonstration on making Turkish coffee. Using just a small roasting pan, he turned the beans by hand until they were almost black then poured them into a mortar & pestle where he pulverized them almost into a powder consistency. Just a few blocks down the road, we stopped at Conexión Américas, home to a collaboration of nonprofit organizations offering services in education, healthcare, legal, civic engagement, arts, classes in ESOL, computer training, and more for immigrants, refugees and the community as a whole. Among the Margot McCormack of Margot Café and Bar. Laura Wilson of Citizen Kitchens. Deb Paquette organizations located here, is the Tennessee Immi- of Etch; fried oyster mushroom salad. Julia Sullivan of Henrietta Red with fresh oysters. grant & Refugee Rights Coalition. There is also a Photos: Teresa Farney community kitchen, where meals are prepared for the community. We arrived just in time as hot empanadas—corn flour stuffed with chicken—were hot out Tour 3 of the oven. You might think this group was tired of eating by now, but no, there was more. Next was the The Women Behind Mazi Restaurant and Market. This Kurdish-owned establishment prepares all menu items daily, such as Nashville’s Culinary Scene Halal chicken and beef. Marinades of fresh spices used in preparation of menu items are made daily by Hatif Slevani and his family. Vegetables are locally By Teresa Farney and operate their businesses. We grown and brought in daily. Among many of the (Colorado) enjoyed a milkshake from the bar at dishes sampled, shredded beef was a favorite. After the Grilled Cheeserie, a restaurant Karen-Lee Ryan, owner operating in the facility. we sampled the food, we shopped the market side of of Walk Eat Nashville, a Deb Paquette the restaurant. Many Dames purchased bags full of food tour business, led • Next up, , owner of flatbread and teas that aren’t readily available in U.S.- a group of Dames on a Etch, an upscale eatery in down- based supermarkets. tour of four Dame-owned town Nashville, served an amazing Bankockville Restaurant was next where traditional restaurants of what For- salad featuring crunch on the out- and savory dishes are on the menu. We were treated tune magazine calls Nashville, “A city of side and velvety on the inside—fried to a dessert of mango sticky rice, which had just culinary trend-setters.” oyster mushrooms. She was the first enough sweetness to satisfy palates. female executive chef in the state of Our final stop was Plaza Mariachi, a huge space of • Margot McCormack, owner of Tennessee. Margot Café and Bar, served up retail stores, music, art, and Latin American restau- • Julia Sullivan is the chef and co- rants. The purpose of Plaza Mariachi is to experience flaky biscuits with apple butter followed by quiche. Time magazine owner of Henrietta Red and a 2018 cultural diversity in a variety of venues. Food & Wine Best New Chef, is In Nashville, resettlement for immigrants and refu- said she was “the Alice Waters of Nashville.” known for big flavors and region- gees is welcomed. In fact, 1 in 10 Nashville residents ally sourced oysters, clams and fish. are refugee born. Nashville considers its cultural • We walked around the corner to We tasted three oysters: Saucy Lady diversity an economic driver as immigrants open visit Laura Wilson and see her com- Shells from Apalachicola, Florida; restaurants and other businesses. Nashville Dames pany, Citizen Kitchens, an incuba- Murder Point from Irvington, Jennifer Justus Karen-Lee Ryan Cindy Wall , , and tion kitchen that can accommodate Alabama; and Cape Hatteras from organized the tour through TIRRC, which has been 250 small food business owners who North Carolina. leading tours along the Nolensville Pike as a fundrais- can use the space to prep, cook, er for their organization. Called the InterNASHional Crawl, over 60 restaurants participate and last year raised $60,000.

WINTER QUARTERLY 2020 7 PRECONFERENCE TOURS Tour 4 Tour 5 Behind the Scenes at Nashville’s Nashville— Hallmark Hotels Rooted in Civil By Patty Erd (Chicago) there might be the only men’s room photo of LDEI members! Rights History Our behind-the-scenes tour featured Irwin Then, onto an area which serves as home Fisher and Sheila Thomasas our hostesses. to several new boutique hotels, our next “Sitting down to They did a marvelous job of peppering our stop was Noelle Nashville, one of Travel + morning with interesting lore of Nashville. Leisure magazine’s “Top 100 New Hotels in take a stand!” We began at the Iconic the World.” GM Ben Olin was an excellent Hermitage Hotel, where spokesman for the hotel, emphasizing the Dee Patel is the manag- By Belinda Smith-Sullivan amount of purposeful thought that went ing director and Woman (Charleston) into creating all aspects of the hotel, which Hotelier of the Year. The features a different artist on each floor. He The year was 1960, and Hermitage, opened in advised staying longer than a night to fully the Civil Rights movement 1904, is certainly a Grande absorb all the incredible details of this prop- was in full swing. But Dame hotel, and it is drenched in the his- erty. We toured a suite where Ben noted the sound bites we received tory of the suffragist movement, serving blue heron motif along with the woodblock every night on the news as the headquarters of the 1914 NAWSA cut of Ella Sheppard. The hidden speakeasy led us to believe that these national convention. The hotel’s historian, bar in the basement was spectacular. events were only happening in Alabama Tom Vickstrom, spoke of events surround- Our final stop was the Gaylord Opryland and Mississippi. What we did not know ing the 1920 successful ratification of the Resort, the exact opposite of our boutique was that on the campus of Fisk University 19th amendment, when the diplomatic hotel visit. This mammoth property boasts in Nashville, Tennessee, students were hotel hosted both the Suffrage Party and 2,888 rooms and 700,000 square feet of organizing lunch counter sit-ins at down- the anti-suffragists. While it is difficult meeting space, and there is nothing they town “five-and-dimes.” Following the to believe now, there were also plenty of cannot pull off for incredible banquets! We nonviolence teachings of Reverend James influential women against the vote. In Ten- were hosted by Executive Chef Matt Fore- Lawson and the philosophy of Mahatma nessee, their “war of the roses” refers to the man along with a multitude of chefs from Gandhi, hundreds of students—black and yellow roses and fashions worn by the suf- different culinary departments as we toured white—from several Nashville colleges fragette members, while red roses identified the back of the house maze. They taught and universities answered the call. an anti-suffragist. Our tour finished with us their method of making cinnamon rolls, Dr. Ernest ”Rip” Patton, a Tennessee some historic photos and a delicious treat along with a macaron demonstration. We A&I student at the time—and eventually of smoked Jack Daniels pastrami brisket enjoyed a moveable feast beginning with a a Civil Rights Freedom Rider—transport- sandwich with quail egg and tomato jam, gin mocktail, then onto brisket and pork ed us back in time and shared his experi- along with a spicy Bloody Mary served at butt smoked for 36 hours and accompanied ence as a participant in this momentous a table beautifully decorated with yellow by 5 types of sauces. There was an incredible period of our country’s history. Thanks to roses, naturally! We also paid a visit to the ramen dish, a bread buffet, Nashville hot the contribution of Dr. Patton, and others hotel’s famous men’s room; its art deco chicken, and macarons. So many good rea- such as U.S. Representative John Lewis styling has won “Restroom of the Year” on sons to return for another stay in Nashville! from Alabama, the South would eventu- several occasions. Our group photo taken ally rethink its segregationist practices. Dr. Patton brought to life for us the painstak- ing indignities these students suffered— humiliation, beatings, incarceration, and finally being expelled from their respective colleges—all in the pursuit of having the right to sit on a public restaurant stool and order a cup of coffee. While blacks were allowed to shop in these establish- ments, they were not allowed to try on garments or shoes; once purchased, they were not allowed to return items that did not fit. With narratives delivered by Dr. Patton, Nashville Dame Alice Randall and her husband, historian David Ewing, our mesmerizing history lesson would take us to Tennessee State University, Fisk Univer- The lobby of the historic Hermitage Hotel. Ramen bowls. Glass space at Gaylord Opryland Resort. ON NEXT PAGE Dames feast on smoked brisket and pork butt. continued

8 Les Dames d’Escoffier International TOUR 5 continued remain today—an emotional reminder of black Americans sity’s Jubilee Hall, the former struggle during the quest to Carnegie Library building, exercise their constitutionally and the Van Vechten Art Gal- guaranteed rights. lery. Along the way we were One of the final stops on treated to glimpses of some of our tour was a visit to the Nashville’s landmark historical Civil Rights Room in the sites and the civil rights move- downtown Nashville Public ment, which included the Library. Here we were able site of the bombing of the Z. to see a collection of photos, Alexander Looby house—a memorabilia, and videos from pivotal event that resulted in the news media that captured 3,000 people marching in the day to day struggle of the protest, that same day, to City movement. It was here that Hall in total silence. Early Dr. Patton helped us under- on that morning of April 19, stand how the nonviolence 1960, a bundle of dynamite training the students received was detonated on the Looby was instrumental in buffering property, damaging not only the confrontations that could the house but several neigh- have had much more serious borhood homes and parts of effects. Meharry Medical College. Our tour ended with Dr. Mr. Looby was a Nashville Patton accompanying the councilman and civil rights Dames to lunch back at the Jubilee Hall at Fisk University, a designated National Historic Landmark, was the first attorney; fortunately, he and very lunch counter restaurant permanent structure erected in the South for the education of African Americans. his wife survived the bomb- where it all started—F.W. The building funds were raised by the Fisk Jubilee Singers in 1873 during their first ing. The concrete steps leading Woolworth on 5th Avenue in European tour. A portrait of the original singers hangs in the building; a gift from up to the property are all that Queen Victoria. Bottom photos: Belinda Smith-Sullivan downtown Nashville!

Tour 6 Iconic Nashville— A Grand Tour By Olga Boikess (Washington, D.C.) Welcomed by Nashville natives Emily Frith and Beth Sachan, we began our tour of iconic sights, sweets and eats at the Ryman Auditorium—the Mother Church of Country Music. We learned its history to the rousing sounds of fabled music and fascinating videos. Then, following the footsteps of legendary musicians down a honkytonk alley, we found ourselves at the Goo-Goo Shop & Dessert Bar. This 108-year-old candy-maker is famed for its Goo Goo Cluster—a sweet combo of marshmallow nougat, caramel, roasted peanuts, and chocolate. Sampling widely, we crafted our own premium Goo Goo Cluster creations. The Hatch Show Print shop, founded in 1879, still turns out striking posters using woodblocks and letterpress techniques that date back to the Middle Ages. Our tour of this icon culminated in the chance to print our own mini-poster. Happily, we didn’t have to make difficult choices among the luscious Southern specialties at family-owned and run Arnold’s Country Kitchen, a James Beard award-winning restaurant that is a Nashville institution. Here, diners can enjoy the Southern-style “meat and three”—an entrée with three vegetables. The servers made sure that our plates were heaped with everything from the buffet of farm fresh vegetables, home-style mains, hot breads, and pies. We waddled happily to the bus. Dames create their own Goo Goo Clusters. “Nutty buddies”— Dames visit the Goo Goo Cluster Shop. The Ryman Auditorium. Photos: CiCi Williamson

WINTER QUARTERLY 2020 9 Opening Reception

“I really enjoyed the Conference meals where I would sit down with a table full of strangers and during conversation learn about everyone’s work and careers. What a fascinating group of ladies with charm and knowledge. Proud to be a member.” Lynne Tolley, (Nashville) First-Time Attendee

10 Les Dames d’Escoffier International FIRST-TIME ATTENDEES

“Attending my first LDEI Conference gave me the opportunity to renew acquaintances… as well as make new ones. The panel of local, women farmers was one of my favorites…the variety of experiences, size of farms, financial challenges, and growth plans shared were outstanding.”

Martha Johnston (Birmingham)

“I was blown away by the breadth of talent in LDEI and, as a newbie, by how welcoming and unpretentious all those culinary greats were. I’m a writer, so I was looking for story ideas, and I got so many great leads.”

Helen Mitternight (Charleston) First-Time Attendee

“Both Peggy Smith, my business partner, and I graduated from the University of Tennessee in Knoxville, so we were thrilled to attend Conference in Nashville. My favorite parts were discovering the food history of Middle Tennessee, and the delicious immigrant influences on the cuisine. Thanks for an enlightening weekend.”

Sue Conley (San Francisco) First-Time Attendee

WINTER QUARTERLY 2020 11 FUNDRAISING

3. LDEI LDEI Denim and Diamonds—Supper and Songwriters-in-the-Round By Toria Emas (Chicago) won prizes and most likely will be strutting shout out to the LDEI Mexico Chapter. “High around in their fancy boots and jeans when the cost of Living,” a song originally sung by Jamey Supper and Songwriters-in-the-Round was the 2021 Conference convenes in San Antonio, or Johnson and co-written by James Slater, speaks optional Thursday night event that benefited maybe they’ll be appropriate for Atlanta’s Af- to the country music themes of whiskey, addic- Les Dames Nashville Scholar- ternoon in the Country. Additional funds were tion, and cowboys. He sang his hit song, “In ship Fund and for the visiting raised by selling “cowgirl” hats with Les Dames My Daughter’s Eyes,” which was recorded by Dames and guests, decked out logos and fabric flowers made by Stephanie Martina McBride. in their “denim & diamonds,” it Dauenhauer, a friend of Sylvia Ganier. Tony Lane hails from Comanche, Texas, and was an introduction to a South- The quote of the evening came from WSM’s his hits include “I Need You,” a duet written ern Tradition that harkened Devon O’Day: “It’s okay to wear your eatin’ for Tim McGraw and Faith Hill. He wrote back to the Appalachian Irish immigrants— pants.” WSM, home to the Grand Ole Opry, “Little Past Little Rock,” for Lee Ann Womack, “Eat supper and then sing and play music.” is the best known country music station in and “You Go Your Way” for Alan Jackson. Nashville past president, Sylvia Ganier, the world. Devon is a career broadcaster, Kat Higgins, transplanted from Vancouver, opened up her 350 acre USDA certified, songwriter, and author. Her songs have been showcased her Irish roots in her songs and organic farm Green Door Gourmet “Grand recorded by Hank Williams, Jr., Pam Tillis, partnered with James Slater on a few numbers. Barn” to host this year’s fund raiser. Upon Dolly Parton, and George Strait, and she She collaborated on Carrie Underwood’s Story- arrival, the Dames could smell the tantalizing authored My Southern Food. She has been the teller Album, and her songs have appeared on aromas of smoked chicken, brisket, and pork. voice of choice to narrate specials for artists American Idol and The Voice. The bountiful buffet included an array of such as Garth Brooks, The Dixie Chicks, and The Supper and Songwriters-in-the-Round sides—slaw, collard greens, new red potatoes, Trisha Yearwood. Devon’s sister is successful was the perfect introduction to Nashville, The roasted vegetables, and baked beans. To top TV/film actress Faith Ford. Music City, and the background for many of off the supper, Autumn Apple Crisp was The songwriters/singers explained their role, the Conference plenary and breakout sessions. served from cast iron skillets at each table. the inspiration for their songs, and that singers Thanks to Sylvia Ganier, her Green Door Throughout the evening, guests could are the delivery system. James Slater moved Gourmet staff, the songwriters, Nashville purchase raffle tickets for unique Tennessee from North Carolina to Nashville but spent Dames, friends and volunteers who made this items. There was some strange magic going his early years in Central America. His songs lyrical event possible. on—or was it that the Atlanta Chapter loved have been featured on Reba McEntire’s 2009 the special champagne bar! Whether it was the 1. Dame Sylvia Garnier. 2. The Green Door Gourmet album. He released the “Mexicoma” album with “Grand Barn.” 3. Nashville Songwriter James Slater. spirits or true generosity, three Atlanta Dames title song sung by Tim McGraw, and he gave a Photos by Susan F. Slack unless otherwise noted. 12 Les Dames d’Escoffier International BOLLYWOOD BREAKFAST & KEYNOTE “Nothing Ventured, Nothing Gained!” By Janet Burgess (LA-OC Chapter) Dames were in for a visual and tasty treat at the Nashville Conference Opening Breakfast. Nashville Dame Maneet Chauhan, a celebrity chef, author, and restaurateur, was the featured speaker to a packed house of Conference goers. She gave a passionate talk about her culinary journey, which began in her homeland of India. A “Bollywood” breakfast featured an array of Indian- style dishes and colorful table settings. A sassy female impersonator, paying homage to 2019 President Ann Stratte, sashayed around the room several times to the delight of the attendees. Seemingly born with a ladle in her hand, Maneet began her culinary "journey" as a small child in India, and it continues to be greatly influenced by her Indian culinary heritage. She majored in hospitality and graduated at the top of her class at the Welcomgroup Graduate School of Hotel Administration in Manipal, India's top culinary and hotel management school. After interning at India's finest hotels and kitchens, including names like the Taj Group, Oberoi Hotels, and Le Meridien, it was off to the U.S., where she attended The Culinary Institute of America. Graduating with high honors and sweeping all the awards in her class, Maneet was a recipient of the James Beard Award for Excellence. In New York, Maneet was the only Indian female ever to compete on “Iron Chef America.” After that, she was asked to be a full-time celebrity judge on Chopped, where—for seven years—she has evaluated chefs’ dishes in a melodious Indian-accented English, an inheritance of her birthplace in Ludhiana, Punjab, India. Maneet previously worked in New York and Chicago before relocating to Nashville where she is the owner of several restaurants and breweries. She shared four words that have greatly affected her life and success— “nothing ventured, nothing gained.” She explained that in order to have success you have to believe in yourself, your family, and have a great support team. There may be failures in your journey, but it’s part of the risk, and you can always learn from failure. Maneet spoke about a work/life balance and the importance of family and friends. She believes in spread- ing the word among students that hospitality and culinary arts as a career is a great choice as long as you follow your passion. Attributing her success to university training and the CIA, Maneet is a big supporter of culinary education, and she mentors high school grads in hospitality and culinary arts. A very dynamic and colorful speaker, Maneet shared her fascinating career story, which has been reinforced by her personal, motivational mantra—“nothing ventured, nothing gained.”

Photos by LDEI, Janet Burgess, and Susan Slack.

WINTER QUARTERLY 2020 13 CONCURRENT SESSIONS Session 2 Immigrants and Diverse Flavors: Exploring the Three Grand Divisions of Tennessee By Susan Fuller Slack (Charleston) The Global Culinary Initiative (GCI) Session 1 In a Pickle—Fermentation Techniques invited two prominent scholars to present an in-depth exploration of The Volunteer needed a method for preserving food, so By Julie Chernoff State’s rich, colorful history, its settlers, they turned to salt to help them enjoy (Chicago) music, and cuisines. Dr. Carole Bucy is a vegetables through the cold winter, bury- Davidson College professor who holds an It’s 2019, and in ing them in containers underground. appointment as the Davidson Country the food industry, Bailey explained that Cleopatra Historian. Dr. Jean Haskell is a consul- everything old is new funded her war with Rome through a tant for Appalachian regional develop- again. Case in point: tax on beer, and that before the advent ment and cultural heritage and retired Director for the all methods of fermen- of transportation and refrigeration— Center for Appalachian Studies and Services at East tation—certainly one of the oldest which helped foster a controlled envi- Tennessee State University. techniques for preserving food—have ronment and greater consistency—most Tennessee is divided into three major geologic zones called never been bigger. And since my pal- brewers were women. Dependent on Grand Divisions: East, Middle, and West. The Cumber- ate always favors sour and bitter over wild fermentation, beer before the 19th land Plateau separates East and Middle Tennessee, while sweet, attending the fermentation panel century differed from batch to batch. the Tennessee River separates Middle and West Tennessee. moderated by Nashville Dame Bailey Byron shared information about The divisions are symbolized on the state flag as three white Spaulding, owner of Jackalope Brewing Sandor Katz, the “granddaddy of mod- stars on a blue circle—"three bound together in one—an Company, was an absolute must. ern fermentation,” who inspired him indissoluble trinity,” explained the flag’s creator. Yet each Bailey welcomed fellow Nashvillians on his saké journey, and on koji, the is unique with differences in landform, natural resources, (and “fermentation nerds”) Karl Worley, “miracle fermenter and preserver” that culture, politics, weather, and even time zones. founder of Biscuit Love and the artisanal is the cornerstone of the saké process Carole Bucy discussed the inhabitants of the Cumber- pizzeria ‘za; Byron Stithem, owner/ and helps deconstruct the natural land Frontier before and after European arrival. Paleo- distiller of Proper Saké Co.; and Jessica protein of the rice. Indians occupied the region more than 12,000 years. Benefield, chef of The Green Pheasant After reviewing the various methods The Southeast expedition of Spanish Conquistador and Two Ten Jack. “We know why you’re of fermentation and food preserva- Hernando de Soto in 1540 included East Tennessee. here,” Bailey teased. “This is clearly the tion with which they were working, European diseases and swine-born illnesses from Iberian snack-and-booze-in-the-morning panel.” each of the panelists then discussed pigs devastated much of the indigenous population. They kicked off the session by review- the “aha!” moment that sent them on In the Southern Appalachians, East Tennessee is home ing the tastes they were sharing with their chosen career path. For Jessica, to the mist-covered Great Smoky Mountains, ridges, val- us: Jackalope’s Bearwalker Maple it was seeing how much produce goes leys, cascading streams, and waterfalls. Following Indian Brown Ale, which is conditioned with to waste, which led her to actively re- paths and buffalo traces, long hunter Daniel Boone Vermont maple syrup in deference to search preservation methods to use up blazed the Wilderness Road in the Cumberland Gap in Bailey’s background and brewed with fruits and vegetables that farmers were 1775 to open the Backcountry to immigration. Count- chocolate malts; Jessica Benefield’s producing in abundance. less self-reliant English, Scots-Irish, Welch, Germans and tsukemono pickles (“Explaining to the Bailey was a law student at Vanderbilt African-Americans traveled the perilous road to reach health department why you have such (with a background in evolutionary America’s first Western frontier. a large amount of rice bran mold in psychology) when she fell for the science The first permanent settler, William Bean (1769), and your kitchen can be a situation.”); behind brewing, opening Nashville’s James Robertson helped form the Watauga Association Byron Stithem’s “The Diplomat” saké, second craft brewery in 2011. in 1772—the first attempt by Americans to form an cultured from lactobacillus; and Karl Biscuits were everything to Karl until independent, democratic government. The Cherokee Worley’s freshly baked sourdough pizza a trip to Italy and a quest for the per- and Creek occupied most of the present-day state; the crust, made with a combination of fect pizza “led him down the fermen- Chickasaws were in West Tennessee. In 1796, Tennessee Anson Mills Red Fife and Abruzzi rye tation rabbit hole” and he fell in love became the 16th state. from Italy, served with house-made with naturally fermented and leavened Robertson is “The Father of Middle Tennessee,” a whipped ricotta and honey. bread. All four panelists agreed that land of rolling hills. He led an arduous expedition from As the audience of Dames munched they learned more from failures than Watauga to French Lick Station on the Cumberland happily on the fermented treats, the successes. “Failures remind me that I’m River. In 1780, he and John Donelson established Nash- talk of the panel turned to history. We not in charge of 10 billion yeast cells,” ville—now the state capital and largest city. A Cum- learned from Jessica that foods like Karl commented. “You just have to berland Compact was formed, based on the Watauga kimchi evolved in the fifth century B.C. respect them and hope they do what Association compact. because people had no refrigeration and you want.” West Tennessee’s Gulf Coastal Plain is flat as a pan- Above: Panel, (L-R): Byron Stithem, Jessica Benefield, Dame Bailey Spaulding, Karl Worley. cake. Memphis, on the banks of the Mighty Mississippi, Photo: Julie Chernoff. Fermented food tastings. was founded May 22, 1819 by Andrew Jackson, John

14 Les Dames d’Escoffier International vinegar pie, leather britches, barbecue, nettles, and creasy greens, to name a few. Global dishes like pho, Oaxacan tlayudas, and Puerto Rican mofongo are becoming part of the landscape. Jean noted the history of many traditional foods and provided insight into Tennessee’s diverse ethnicities (e.g., Asian, Hispanic, African, Middle Eastern), and she discussed how they are influencing Tennessee’s culture and cuisine. Panel, (L-R): Speakers Dr. Carole Bucy, Dr. Jean Haskell, Dame Susi Séguret, and Mr. Bob Woods. Teresa Our learning experience was enriched Farney passes tasting samples. Photo: Phil Duyff. through the generosity of Mr. Bob Woods, owner of The Hamery in Murfreesboro. He Overton, and James Winchester. Memphis Fiddler, songwriter Susi Séguret (North brought tastings of his award-winning coun- is a mecca for farming and food innovation; Carolina) “fiddled” participants into the ses- try ham stuffed into homemade biscuits and famous for “barbecue and blues;” the Beale sion as they arrived. She gave a lively musical his custom-cured Tennshootoe—an aged ham Street music and entertainment district; and performance playing and singing her original rivaling the finest Italian prosciutto or Span- Graceland, Elvis Presley’s home. ballad, “Stirrin’ Apple Butter” and old favor- ish jamón serrano. Bob also provided histori- Nashville, "Music City," is the country ites such as, “You Can’t Hurt Ham,” by Ricky cal background on country hams. Samples music capital of the world. The Grand Ole Skaggs and Gordon Kennedy. Her narrative of Tennessee sorghum syrup and chow chow Opry radio show has been broadcasting about old English and Scottish ballads of Ap- relish were also served. nearly 95 years. The new Circle Network has palachia’s folk music entwined their relation- 2019 Committee: Co-Chairs Susan Slack and announced the return of a weekly Grand Ole ship with food and life. Roberta Duyff, Suzanne Brown (2020 Chair), Opry TV show in 2020. Many regard the During the presentation—"Singing Tennessee’s Teresa Farney (2020 Vice-Chair), Margaret 1927 Bristol (recording) Sessions in East Ten- Food Songs”—Jean Haskell connected all the Happel Perry, Anita Lau, Cecilia Filetti, advi- nessee as the “big bang” of modern country dots between Southern Appalachian foodways sor Sandy Hu. Special thanks to Dames Nancy music, which launched the legendary Carter and mountain music, then whet our appetites Vienneauv, Dottie Koteski, and Beth Frith. Family. In 1998, the United States Congress reviewing folk ballads that highlight food. Resource: GCI’s October 2019 issue of Hello passed a resolution recognizing Bristol as the Appalachians use foods at hand: ramps, dried World, “The Immigrants & Diverse Flavors of "Birthplace of County Music.” apples for stack cake, sorghum, shuck beans, Tennessee & Southern Appalachia. www.ldei.org.

Session 3 The Fate of Food: An Irony of Hunger and Waste By Antoinette production. The amount of the world’s Benjamin arable land continues to decrease. Seventy percent of our planet’s fresh water sup- (Ann Arbor) plies goes to farms and one-third of our Dame Tallu Quinn, grain production goes to feed livestock. founder of The Nash- Food production accounts for one-fifth (L-R): Dame Tallu Quinn and Professor ville Food Project, introduced speaker of the total greenhouse gas emissions Amanda Little. Amanda Little, an award-winning annually, which means that agriculture environmental journalism professor contributes more than any other sector— down into a nutrient mist that con- from Vanderbilt University, for thought- including energy and transportation—to stantly provides nourishment. This kind provoking insight into the problems of climate change. The problem is not just of aeroponic, indoor production has the food production in an overpopulated to feed a more populous world, but can advantage of growing plants with ninety world, advancements in technology, and we do it sustainably and equitably? percent less water than in soil lettuce or hopeful solutions from her new book She admits that the problem of feed- crop production. Blue and red spectrum The Fate of Food: What We Will Eat In A ing an ever-growing world population is lights combined with extra oxygen pumps Bigger, Hotter, Smaller World. daunting, but at the same time she remains are able to radiate down to the plants Professor Little explained that the optimistic. Tech startups, big agribusi- when needed. If these production facilities impact of drought, heat, super storms, ness, as well many people who were in the locate themselves near a wind farm or a warmer winters, and early frosts have cre- substantial food movement are working to- hydroelectric facility, she says that they can ated various challenges for food produc- gether developing new, high-tech systems use energy from these sources. ers. What we grow and what we eat are to grow vegetables because they realize Around thirty-three to forty percent of going to change radically over the next that not enough food could be produced all food is wasted. This is a complicated few decades she predicts. The primary sustainably at an affordable price. She problem to solve she acknowledges. Much way the population will experience cli- provided an example of one of these new more work needs to be done to find solu- mate change is through its impact on the hi-tech farming systems—indoor vertical tions to better government controls, food food supply. Climate change is something farming. Leafy greens and other kinds of labeling and large serving portions. She that we can taste. Already, she says that high-nutrient foods are grown on trellis ended her talk with humor by saying that there is a disruption in the supply chain structures with trays 35 feet high. The there has never been a reported case of for avocados, almonds, peaches, citrus plants are not grown in soil, rather they’re food borne illness related to eating some- fruits, hops, coffee, wine, and olive oil grown into fabric with roots dangling thing that was past its sell-by date!

WINTER QUARTERLY 2020 15 CONCURRENT SESSIONS

Session 4 Suffrage: The Woman’s Hour By Stacy Zeigler gans went down. This was also (Atlanta) the time of prohibition, so you may think alcohol was not part Somehow, suf- of the equation…well, you would frage was never be wrong. Jack Daniel Distillery given its due in our had a nice suite at the Hermitage American history and was entertaining many of (L-R): Dame Dee Patel and author Elaine Weiss. Dames enjoy a cup of suf- classes. Lucky for frage tea along with their suffrage history lesson. Suffrage teas once served as the voters. It seems like there was fund raisers and helped support the cause. Photos two and three: Susan Slack. us, we were treated to an amazing more than just tea in the teacups lesson by Elaine Weiss, author of in that suite. Jack Daniel was amendment and a red rose meant and 27 million women were now The Woman’s Hour, The Great Fight against allowing women to vote. you were not. Harry T. Burn, a allowed to vote. But only one in to Win the Vote, and Dee Patel, Women were mostly aligned 24-year-old state legislator, be- three women exercised their right managing director, The Hermitage with the temperance movement. came the deciding vote, and the to vote in that first election. Even Hotel. This more than filled in any Domestic violence was a problem word on the street was his mother though it was legal, there was still holes in our knowledge. and alcohol seemed to escalate was the one that encouraged him great pressure from husbands, It was even more appropri- domestic violence. Women had to do the right thing. Moms are families, and churches who felt ate that this session was held no recourse against this abuse, always right! that women belonged at home in Nashville. We needed a 75 so they felt their best option was We also learned the difference and not out voting. percent majority to ratify the to remove alcohol from the mix. between the title suffragist and suf- We should all say a word of 19th amendment, and with 35 of The thought was if women were fragette. Suffragist is a derogatory thanks as we near the 100th the 48 states already on board, we allowed to vote, we may never term used to make fun of these anniversary of the day the 19th were waiting on just one more. be allowed to drink legally again. little ladies who should be home amendment was entered into Tennessee became the most likely Luckily that wasn’t the case! cooking and taking care of the the constitution—August 18th, state to vote yes. The yellow rose and red rose be- family. Suffragette is the appropri- 2020. The most important thing People on both sides set up came the signs of how you would ate term we should be using. we can do now to honor these camp at The Hermitage Hotel vote. A yellow rose on your lapel After a lot of hard work, Tennes- courageous women is to exercise and that’s where all the shenani- meant you were in support of the see became the 36th state to ratify, our right to vote!

distilled with Tennessee sorghum with the toasty character of a dark rum and the Session 5 Nashville Honey Spiced Honey Liqueur, Tennessee Spirits: A fermented and distilled local wildflower honey then infused with cinnamon, lemon Tasting & Storytelling peel, cardamom, and ginger. Jeff Pennington, co-founder of Penning- By Mindy Merrell (Nashville) ton Distilling Co., who grew up in a well- Dames attending the known Nashville restaurant family, poured Tennessee Spirits panel Tasting of Tennessee spirits. Speakers (L-R): Jeff his new Davidson Reserve Tennessee were treated to a lively Pennington, Rachael Sykes, and Andy Nelson. Straight Sour Mash Whiskey and Davidson tasting and discussion Reserve Tennessee Straight Rye Whiskey. among three of the new Andy Nelson, the co-founder and head Both adhere to whiskey tradition. generation of distillers in distiller of Nelson’s Green Brier Distillery, All three distillers spoke of the excite- Nashville. Just ten years ago, none of this poured his newly released only-available-in- ment and difficulties of starting a new would have been possible because at the Nashville aged Tennessee Whiskey. Andy distillery particularly for whiskey produc- end of the state’s prohibition in 1939, and his brother are fifth generation Tennes- tion dependent on years of barrel-aging. Tennessee only allowed three counties to seans reviving Nelson’s Green Brier Distillery Hence many rely on revenue generated produce distilled spirits: Lincoln, Moore, which pre-prohibition was one of the largest by producing unaged spirits. They also and Coffee. Moore County is particularly producers of whiskey in the U.S. He also acknowledged the importance of boom- well known as the home of the famous gave the Dames a taste of Louisa’s Liqueur ing tourism and growth in Nashville Jack Daniel Distillery, which is the largest named in honor of the brothers’ great-great- and across the state as great for business. whiskey producer in the world and home great-grandmother who ran the company for All three expertly employ stylish tasting to the Lincoln County process of charcoal many years after her husband’s death. rooms, tours, merchandise, social media, mellowing distinctive to sour mash Ten- Rachael Sykes of Nashville Craft Distillery special events, cocktail culture, and the nessee whiskey. Fast forward to 2009 and is one of the growing cadre of women dis- newly created Tennessee Whiskey Trail a boom that occurred across the state with tillers. Her company’s point of difference is as important marketing tools for their 41 counties approving the production of scientific taste innovation. She poured two brands. Clearly, a new generation of Ten- distilled spirits. Our panel showcased three spirits made from locally sourced ingredi- nessee spirits is off and running as the young leaders in the new movement. ents, the Golden Biscuit Sorghum Spirits, whiskey comfortably ages.

16 Les Dames d’Escoffier International Session 7 Sweets in the South By Karen Haram (San Antonio) The South is famous for its sweets, but the pleasant flavor we associate with eating confections is just the beginning of the story. “Sweet has taste, it has sound, there’s a touch to sweet—the sticky. It has a scent. And it has Session 6 Women on the Farm: beauty that we see in the works of our amazing pastry chefs,” says Creativity & Agritourism Alice Randall, Nashville songwriter and Vanderbilt University writer-in-residence who also teaches soul food courses. Alice led By Joan Donatelle tors and catered over 100 weddings. the LDEI Conference Seminar on “Sweets in the South” with (Minnesota) Farmers are not always the panelists Anne Byrn, cookbook author; Pastry Chefs Lisa Marie best communicators. Marketing White of Marsh House and Rebekah Turshen of City House; Dame Sylvia Ganier, owner, Green consultant Kia Jarmon stressed the Sarah Souther, owner of the Bang Candy Co.; and Javaneh Hem- Door Gourmet importance of telling your own mat, Founder and CEO of Hummus Chick. Kia Jarmon, Nashville-based agricul- unique story. A sweet bonus—a bluesy, vocal medley curated by Alice, ar- ture and marketing consultant Too often, women minimize what ranged by Thom Donovan, and performed by guest artist Ruby Caroline McDonald, first-generation they are doing. Don’t say “Oh, I Amanfu, showed the deep and abiding connection between farmer, owner, Sounding Stone Farm just grow herbs.” Rethink how to blues and sweets in the South. Peggy Marchetti, third generation tell your story. Don’t apologize, but Alice explains, “The opposite of the blues is sweet. Sweets pro- farmer, owner Madison Creek Farms begin with the words, “I am!...I am vide joy in the midst of chaos. Sweet is compensation from loss. Did you know a farmer…I grow beautiful herbs.” Sweet is transcendence from trauma. It acknowledges the past that a farmer is Be authentic, and bring a consistent, and it envisions and provides a joyful present and future.” more trusted than interesting message. “Sweetness soothes the soul,” adds Lisa Marie. “Who doesn’t a teacher, a doc- Do eggs grow on trees? How will eat sweets when they’re sad?” she asks. For Rebekah Turshen, tor, or a minister? Bugs Bunny find the carrots if they sweets evoke comfort. “Sweets take care of you in a special Why? Because we grow underground? Really, potatoes way,” she says. “A sweet bite after a meal does more than give just expect an honest answer from grow underground? These are a few you a flavor boost.” Javaneh Hemmat notes that by ending a a farmer. From the beginning, of the questions our panel of farmers meal with sweets, you get a seratonin boost. Sara Souther, who farmers have been the underdog; have heard from kids. Agritourism or was not allowed sweets as a child, theorizes that deprivation is they never know what nature will agritainment (farm-based entertain- one of the reasons she’s such a fan of sugary confections. Her do. They are both gamblers and ment) is the link that brings the popular Dream Drops candies provide what she calls a “two- optimists at the same time. majority of the population back to way high from sugar and CBD oil” (10 milligrams) with dark On the farm, each day is a new day the farm and makes AG cool again. Belgian chocolate, orange extract, and salt. that brings different challenges. The panelists said women are “We do sweets well in the South,” says Anne Byrn. “I grew up The average farmer in America is a more often in the “experience on pound cake and standard Southern desserts.” Anne explains 59 year-old-male. That being said, business” and sharing the farm that when Southerners were cut off from white sugar, they one-third of all farmers are women experience can build relationships. sweetened with sorghum, honey, and even the juice from wa- and traditionally, they raise chick- Growing unusual crops and selling termelon rind. “Sweets are put on a pedestal in the South and ens, grow herbs and flowers, and them in a CSA Farm Box (Com- that’s why we love them so much,” she says. take care of the kitchen gardens. munity Supported Agriculture) or Some Southern sweets are deliciously simple, such as panel They just don’t call themselves directly to chefs can create buzz favorites including hickory syrup, fudge, half-sweet tea, fruit farmers. They may not be the large and interest. Bring people to the preserves, and even raisins for Sara, who snuck them under her commodity farmer, but farm- farm any way you can. Provide pillow to savor at night because of the dearth of desserts in her ers they are. Women farmers are tours to school children at early age home. Complex Southern favorites of the panelists included invested in legacy, collaboration, or bring culinary students to the caramel cake, salted caramel, pralines, and sweet-salty Hello innovation, education, and build- farm to work for two weeks. Teach Dolly Bars. ing community. classes on making pies or wreaths. As it began, the session ended on a musical note when each What challenges do women farmers There’s a real concern that we don’t panelist listed her favorite sweet song: “My Favorite Plum” for face? The panelists agree that like have enough young farmers going Rebekah Turshen; “Sugar Mama” for Lisa Marie White; “If I many other businesses, fast growth into farming. What can we do to knew You Were Comin’ I’d’ve Baked a Cake” for Anne Byrn; and the need to scale up without support the young farmers? First of “Sugar, Sugar” for Javaneh Hemmat; and “I Want Candy” for adequate, financial support can all, engage with them—ask what Sara Souther. present problems. Other challenges you can do to help. include managing employees, finding In this enlightening session, we markets to sell products, and wearing learned that many issues that face so many hats that there isn’t time to farmers are similar to other food do the things you love that got you businesses. The panelists advise into farming in the first place. Often, that getting to know your local it is just the volume of work. Sylvia farmers and supporting them will Ganier shared that last year, Green contribute to your own healthy, Door Gourmet had over 80,000 visi- sustainable lifestyle. Speakers (L-R): Rebekah Turshen, Sara Souther, Alice Randall, Javaneh Hemmat, Anne Byrn, and Lisa Marie White. (L-R): Nashville artist Ruby Amanfu, with Dames Sylvia Ganier and Carla Hall. Photo: Susan Slack. Above: Speakers (L-R) Top: Sylvia Ganier and Kia Jarmon, Caroline McDonald and Peggy Marchetti.

WINTER QUARTERLY 2020 17 CONCURRENT SESSIONS Session 9 LEADERSHIP A Chapter’s Guide to Intellectual Property By CiCi Williamson Doing Digital Right (Washington, D.C.) Session 8 Have you placed a copyright By Jill Weber (Philadelphia) symbol on your websites, social Social media and digital spaces are time-con- media sites, logos, PowerPoint suming, ever-evolving, and can be daunting. They presentations, booklets, and are also necessary to the growth and evolution of brochures? Although copyright personal brands and businesses. So what is a hard- exists automatically in an original working Dame to do? work of authorship once it is and in a smaller type size than Dame Jennifer Justus moderated a panel of digital experts— published, the mark is used as a the mark itself—for example, Dames Beth Sachan, Tabitha Tune, and Crystal De Luna-Bo- warning that the owner of the L'Esprit Sun-Ripened Dried gan—to help us figure that out. trademark will defend against TomatoesTM. You needn’t do a The panel focused largely on Instagram and Instagram Stories (Insta unauthorized use. Copyright trademark search before using a Stories), because these were deemed the most valuable by the panel— provides the creator of an original mark or filing a federal trade- far more so than Facebook or Twitter. While email was not a focus, work with exclusive rights to it. mark application, but you can it was noted that one “should” still be collecting emails and engaging Copyrights are just one “Google” names or do a search through dedicated mailings. These are most likely to be actual custom- of several ways you and © at www.uspto.gov/trademark ers, and direct mailings to them will still generate the greatest ROI your chapter can protect As TM is for trade- (return on investment). your intellectual property, as marks that represent SM As for the main topic, social media is one of the biggest takeaways explained by Jackie Henson, goods, SM stands for and pretty basic: don’t just sell. Social media and digital presence Esq., a lawyer who specializes in “service marks” that repre- are about creating place and a sense of belonging for your audience. non-profit law at Baker Donel- sent services. An example of a Beth Sachan notes that digital stories are “never about the product… son in Washington, D.C. Here service mark used or displayed they are about the people.” So, invite your audience into your real life are four ways. in sales or advertising is Pizza and into your world. Show personalities and get behind the scenes. You can place the copyright DeliverySM Most importantly, all of the panelists stressed that being genuine is a symbol on any original piece of You are not allowed to significant component for your social presence. work you have created. The nor- use the “Registered” (cir- ® Time commitment was a big concern for the audience, and the mal format is to include along- cled R) mark before you panelists suggested several ways this could be addressed. side the copyright symbol the file for a registered trademark Insta-stories, which disappear after 24 hours, can be your space for year of first publication and the and receive the approved regis- ad hoc posts, experimental content, and simply unplanned vignettes. name of the copyright holder, for tration from the U.S. Patent and These require less planning and are more spur-of-the-moment. example, “© 2019 LDEI.” Trademark Office www.uspto. Your Instagram “grid,” the collection of photos that appear on In the past, some added the gov/trademark. The basic filing your profile page, functions as the narrative of you, your brand, and words, "All Rights Reserved," fee costs around $225 to $400, your business. Spend the time to plan how it will look. Intersperse but these are no longer needed and it takes four to eight months your beautiful photos with behind-the-scenes shots, images for since 172 of the approximately after the filing date to receive a upcoming events, staff personality, your cat, etc. If it is part of your 190 countries in the world have ruling. You do not have to pay narrative, it should be part of your grid and your digital presence. signed the Berne Convention, a lawyer to file a trademark, An App, such as Planoly, can be helpful to visualize your grid, orga- which grants automatic copy- but you might want to hire a nize and schedule posts. An entire week’s worth (or even month) of right. For more information: licensed attorney who specializes posts can be planned at one time, which reduces stress and elimi- www.copyright.gov/ in trademark law to guide you nates the daily demand for content. Trademark symbols TM through the registration process. In that grid, remember that the number of “likes” on your posts are primarily used on The term of a federal trademark may not be the best indicator of effectiveness. Tabitha Tune wants us products (i.e. goods). There is a registration is 10 years, with 10- to know that ROI is measured with quality likes; response from loyal presumption that the owner of a year renewal terms. customers can be far more valuable than that of more-generic fans— federal trademark registration is Example: Riviana Rice’s prod- many of whom may not even be local to your business, brand, or the owner of the mark. Gener- uct, Mahatma® offerings. They will tell you if you are being true to your narrative. ally the right to use is owned by Jackie Henson answered many Finally, being genuine means that “perfect” pictures and pristine grids the first party to use a mark in questions from attendees, and are losing popularity. Include the occasional flaw! Tabitha suggests that commerce or the first party to her PowerPoint, “Intellectual the roughest photos can also be the best, and she and Beth have even file a federal trademark applica- Property” © 2019 Baker, Do- stopped following many of the perfect profiles. Hallelujah to that! tion for the mark. It is usually nelson, Bearman, Caldwell & placed on the right-hand side Berkowitz, will be posted on the Above: Panel, (L-R): Jennifer Justus (food journalist); Crystal De Luna Bogan of the trademark, superscripted, (chef/founder, The Grilled Cheeserie); Tabitha Tune (owner, A La Mode Me- LDEI Website. dia); and Beth Sachan (Vice President of Goo Goo Clusters). Above: (L-R): CiCi Williamson with speaker Jackie Henson.

18 Les Dames d’Escoffier International LDEI Chapter Board Liaison (CBL) Groups for 2019/2020

GROUP 1 Chapter Board Liaison (CBL) is Stephanie Jaeger 15 Chapters Call start times: 12:30 pm EST London (2010, 32 members) Cleveland (2004, 21 members) Paris (2018, 17 members) Savannah (2018, 19 members) New Orleans (2017, 43 members) Sacramento (2015, 54 members) Panel, (L-R): Natasha Cary, Stephanie Jaeger, Stacy Franklin, Ann Evans. 2019 LDEI President Monterey Bay (2007, 65 members) Ann Stratte. Gina Burchenal. Philadelphia (1984, 122 members) San Antonio (1995, 80 members) LEADERSHIP IN ACTION Nashville (2014, 80 members) Miami (2000, 29 members) Phoenix (1996, 33 members) Seattle (1989, 76 members) Dallas (1984, 93 members) Chapter Leadership Forum Portland By Stephanie Jaeger on her members. She wanted to bring (British Columbia) woman to the forefront of a male-led GROUP 2 industry by having only woman grilling. Chapter Board Liaison (CBL) is Every year at the LDEI An- With her board’s approval, she set out to Ingrid Gangestad nual Conference, the Chap- create a committee that was organized 14 Chapters ter Board Liaisons (CBL’s) and focused. Each person had their own Call start times: 2:30 pm EST host a 2-1/2 hour session for jobs, and they stayed on task with Google chapter presidents or anyone docs that could be updated instantly. Stacy Charlotte (2017, 16 members) who might be interested. also focused on her sponsors. The new Ann Arbor (2019, approx. 16 members) This year’s event was hosted fundraiser brought in over $50,000, most Colorado (2003, 46 members) by CBL’s Drew Faulkner (Washington, of which came from those sponsors. North Carolina (2015, 63 members) D.C.), Gina Burchenal (Austin), and The third speaker of the afternoon was Austin (2003, 104 members) Atlanta (1996, 124 members) Stephanie Jaeger (British Columbia). This Ann Evans from Sacramento. “The Village Kentucky (2015, 47 members) informative event is intended to inspire, Feast,” an event in conjunction with Davis New England (2009, 84 members) engage, and to encourage current and Farm to School, is based on the annual San Francisco (1998, 95 members) incoming chapter presidents. Provençal Grande Aioli, bringing people to Chicago (1982, 119 members) This year, the session started with Nata- the table. Hosted at the local farmers’ marsha Cary from Atlanta who explained the New York (1973, 148 members) ket, a long table, with over 300 people, Palm Springs (1996, 22 members) basics of putting on a good fundraiser. She is set with white linens and local flowers. says to get organized and have a goal and Ontario (2019, 16 members) Guests bring their own table settings— Hawaii (2000, 57 members) a budget. Make sure the ticket price will plates, silverware, glasses, and napkins (no cover your costs—you don’t want to be paper). Food arrives family style, starting GROUP 3 stuck with an overcharge at the end of the with olives, nuts, and light wine followed Chapter Board Liaison (CBL) is day. No matter what, plan early, at least 6 by local vegetables and grilled lamb. This Bonnie Tandy Leblang months ahead. You might pull it together is a zero-waste event, suppliers are paid, 14 Chapters in one month, of course, but it will be guests take out what they bring in, and the Call start times: 4:00 pm EST better to have more planning time. Make entire community benefits. certain you create a brand, create a name Between each speaker, a four- to five- South Florida (2017, 33 members) for your event, and talk about what you minute PowerPoint video was presented of San Diego (2003, 16 members) are promoting. Your sponsors are a major different events that chapters put on, from Greater Des Moines (2016, 33 members) contributor and can help generate profit. farm-to-table to culinary bazaar. Minnesota (1996, 44 members) Recognize and promote your sponsors, as After a short stretch, everyone broke up Kansas City (1998, 44 members) well. And finally, be certain to follow up. into small groups to discuss chapter issues. Mexico (2015, 15 members) Thank your sponsors and your guests, and These breakout groups enabled lively Birmingham (2013, 67 members) remind them that the next event is just discussions emeritus members, bylaws, Charleston (2008, 56 members) St. Louis (2008, 45 members) around the corner. standing rules, diversity, and more. We Houston (1994, 17 members) Our second speaker was Stacy Franklin look forward to continuing the discussion LA/OC (1993, 19 members) from Austin talking about the chapter’s on the CBL calls during the year. Washington, D.C. (1981, 132 members) newest event, “You Grill Girl.” The event The packed session ended with a presen- British Columbia (1992, 60 members) was a revamp…a new look. Stacy ap- Danielle Wecksler tation by on the LDEI Boston (1991, 30 members) proached her board with a refreshed Trends Report. Although it was a ton of idea to involve the community and do work, it was very informative and vision- something new that was less dependant ary for Dames and the public.

WINTER QUARTERLY 2020 19 PARTNERS'SHOWCASE LUNCHEON Celebrating our Partnerships

By Susan F. Slack (Charleston) The annual Partners’ Showcase Luncheon is a highlight each year for Conference attendees. Dames came together in Nashville for a unique, two-hour grazing meal sponsored by 11 of LDEI’s Partners. We had the opportunity to network, discovering many of their extraordinary foods, recipes, beverages, products, and ideas. Visit the websites of all 21 of our valued Partners for the latest product news and information. I am reminded of President Bev Shaffer’s mention of “connections” in her president’s letter (page 3). One important “layer of connection” is with our partnerships. As you read the issue, you will realize that their support spelled SUCCESS for LDEI in 2019 and for the Nashville Conference. LDEI is a premier leadership organization for women in wine, food, and hospitality. Our dedicated Partners support us, and they are committed to the leadership development, advancement, and diversity of our members as valued contributors to society. Bev also wrote about gratitude, which we extend to our Partners. Continue to reach out to them and to their reps in appreciation throughout the year. We should invite them to connect with our chapters on a local level, write stories about their products, set up media opportunities, and promote the importance of their role on social media outlets. The support of our Partners helps LDEI to maintain the mission and reach goals, and for that—we are unquestionably grateful.

WENTE FAMILY ESTATES BREVILLE USA CAKEBREAD CELLARS Founded in 1883, Wente Vineyards is the Breville designs and engineers easy-to- Since its founding in 1973, Cakebread oldest, continually operating family winery use kitchen tools that deliver commercial Cellars has developed a reputation in the U. S. Certified sustainable, it offers an quality performance and look great. for producing world-class wines. Its outstanding portfolio of fine wines. Senior Jessica Lyles and her assistant Shaari success is built on quality, consistency, Brand Manager Aly Wente (San Francisco), introduced us to The Breville Combi and continuity—characteristics which a first-time Conference attendee, was on Wave™ 3 in 1 oven, which combines apply equally to the grapes, the wines, hand to pour the Hays Ranch 2017 Merlot; an air fryer, a convection oven, and the people, and the operation of the Hayes Ranch 2018 Chardonnay; Wente microwave in one appliance. The multi- winery. The Cakebread family remains Vineyards 2018 Morning Fog Chardonnay; function appliance offers many key committed to creating fine Napa Valley Murrieta’s Well 2017 The Spur Red Blend; features and will pan-grill sandwiches. It wines of distinction. At Conference this Ravel & Stitch Sauvignon Blanc; and Ravel comes with a special pan that was used year, Grande Dame Dolores Cakebread & Stitch Cabernet Sauvignon. Aly is a fifth during Conference to make Pimento presented a 2017 Chardonnay Napa generation member of the Wente family Cheese Quesadillas. Valley, and a 2017 Pinot Noir Two Creeks wine business. Anderson Valley. www.brevilleusa.com www.wentefamilyestates.com www.cakebread.com www.wentevineyards.com

20 Les Dames d’Escoffier International FAIRYTALE BROWNIES KERRYGOLD LE CREUSET Fairytale Brownies is a booming Ornua Foods North America, Inc. is Ireland’s The first piece of Le Creuset was a flame- gourmet brownie business that began largest exporter of Irish dairy products. Ornua, colored, enameled cast iron cocotte made in in the brains of two childhood best from the Irish Ór Nua, means “new gold.” 1925. What was once merely a functional cast friends on a playground. Now they’re The Kerrygold brand reflects the rich quality of iron skillet became a beautifully refined kitchen running a gourmet-treat empire. Irish milk. Throughout Conference, we savored pan with even more functionality than before. Co-founder Eileen Joy Spitalny (San creamy Kerrygold butter and array of tempting The iconic cookware is the choice of discerning Francisco) treated each Dame and cheeses, which included Kerrygold Cashel chefs and home cooks and appreciated for guest who attended the luncheon to Blue, Dubliner with Stout, Aged Cheddar its quality performance, durability, and style. a charming gift box of her individually with Whiskey, Reserve Cheddar Wedge, and Products are also available in stainless steel, wrapped, Belgian chocolate, nut- Skellig Wedge. Marketing Executive Alexandra enamel on steel, with nonstick finishes, and in filled brownies. They are indeed, as Vinci was on hand, as well as Lisa Miller, Vice stoneware. Cast iron and stainless Le Creuset the package promises, “The greatest President Sales and Marketing (not shown). were displayed during the Conference and brownies in all fairyland!” given as raffle prizes. www.oruna.com www.brownies.com www.lecreuset.com www.kerrygoldusa.com

MAHATMA RICE ROLAND FOODS SUNNYLAND FARMS Mahatma, the number-one selling rice brand in Roland Foods is a New York-based Sunnyland Farms is a 1,760-acre farm the U.S., offers a variety of types of rice including specialty foods company founded in nestled in the heart of Pecan Country long-grain white rice, whole-grain brown rice, 1934, that operates as a platform to (Albany, Georgia). Since 1948, the and parboiled, flavored mixes. Debbie Wheeler connect food producers and consumers company has been the premier provider (Houston) served Coconut & Raisin Pies featuring globally. Creating and sustaining of Gourmet Georgia Pecans, Nut Mixes, Mahatma Jasmine Rice and Jasmine Rice & Quinoa relationships with producers around the Fine Chocolates, Dried Fruits, Homemade Meatball Sliders. Mahatma® Jasmine Rice with world, Roland believes that community Candies, and Specialty Edible Gifts for Quinoa is a new premium rice blend. Click the links is built around the table. A “one-stop all occasions. Omega 3 healthy fats below for these recipes and others, plus videos and shop” for common and hard-to-find contribute to the superior flavor of pecans a Recipe Club with coupons and promotions. ingredients, Roland sources a catalog of and make them a heart-healthy snack. www.mahatmarice.com 1,600 packaged food products. Sandy Staci Willson of Sunnyland Farms provided Cohen presented a bountiful offering a variety of pecans products for Dames https://mahatmarice.com/recipes/cinnamon-raisin- of Za’atar Couscous, Fall Farro, and to enjoy, including Goat Cheese-Pecan rice-mini-pies/ Gochujang-Glazed Brussels. Quickbread with a Spicy Pecan Streusel. https://mahatmarice.com/recipes/jasmine-rice- www.rolandfood.com www.sunnylandfarms.com quinoa-meatball-sliders-recipe/

WINTER QUARTERLY 2020 21 TITO’S HANDMADE VODKA WÜSTHOF-TRIDENT OF AMERICA, INC. Tito’s Handmade Vodka is America’s Original Craft Vodka. In PASSION-DILIGENCE-PERFECTION are the core values reflected in 1997, Bert “Tito” Beveridge, now a 50-something geophysicist, the trident logo of Wüsthof, a seventh-generation, family business. obtained the first legal permit to distill in Texas and created Each hand-wrought blade is a perfectly balanced cutting tool. Tito’s Handmade Vodka. Tito’s distills its naturally gluten-free, Dames held the display knives to experience how beautifully they corn-based vodka using old-fashioned pot stills; every batch is conform to a chef’s hand. Marketing coordinator Anglea Balduyck taste-tested before bottling. Tito’s Handmade Vodka is distilled was on hand to assist the Dames. and bottled in Austin, Texas, by Fifth Generation Inc. During A Classic 7-inch Hollow Edge Santoku Knife is designed with a lunch, Dames were served refreshing Spiced Cider Mules with thinner blade than the traditional chef’s knife and allows effortless Tito’s, Apple Cider, and Ginger Beer. prepping for a wide variety of produce. The Dames were served a www.titosvodka.com Build-Your-Own-Salad Bar and Flatbreads with Grilled Vegetables, Prosciutto, Goat Cheese, and Heirloom Tomatoes. www.titosvodka.com/recipes/vodka-drinks/titos-hot-spiced-cider/ www.wusthof.com

22 Les Dames d’Escoffier International LDEI’s valued Partners also include: AMERICAN EGG BOARD (AEB) BEAUTIFUL BRINY SEA COWGIRL CREAMERY Eggs are one of nature’s most The artisan dry goods company Co-founders Sue Conley and perfect foods. Home of The creates small-batch, specialty Peggy Smith were among the first Incredible Egg and The Egg salt and sugar blends. They American cheesemakers inducted Nutrition Center, the American are sourced and handmade into the prestigious Guilde des Egg Board (AEB) is the national with integrity, sustainability, Fromagers. Graduating from the marketing organization of and a whole lot of love! The University of Tennessee, they America’s egg farmers. AEB line, which has 14 salt blends partnered in opening Cowgirl provided tasty hors d'oeuvres and 6 sugar blends, celebrates Creamery near San Francisco in 1997. during receptions at the Nashville partnerships and collaborations It’s now a nationally distributed, Conference. throughout the country. artisan brand that produces award- www.aeb.org www.beautifulbrinysea.com winning, organic cheeses. www.cowgirlcreamery.com

CYPRESS GROVE CHEESE EMILE HENRY NIMAN RANCH PLATE One of the premier producers Emile Henry's Oven Ceramic Niman Ranch is the largest Plate magazine engages chefs of American goat cheese, bakeware and tableware has farmer and rancher network in all segments at the highest this California company been made in the Burgundy in the Western Hemisphere level and inspires them to was started in 1983 by region of France since 1850 to be 100 percent third- explore their creativity. Driven Mary Keehn, creator of the from high-fired Burgundy party-certified under the by an insatiable curiosity and award-winning Humboldt clay using a proprietary, Certified Humane® program. passion for food, Plate loves Fog®—“The Original state-of-the-art process. Each They adhere to some of the challenge and excitement American Original.” Cypress Conference attendee received the strictest animal welfare of taking food further and Grove crafts cheeses across an Emile Henry stoneware protocols in the industry, with uncovers the most interesting three product lines: fresh, “pie dish” with a ruffled- no antibiotics or hormones– food and drink ideas in the soft-ripened, and aged. edged design inspired by ever, to produce the finest- most interesting kitchens in www.cypressgrovecheese.com vintage French bakeware. tasting beef, pork, and lamb the country. www.eh-usa.com available. www.plateonline.com www.nimanranch.com

SHY BROTHERS FARM STEELITE INTERNATIONAL U.S.A., INC. ZINGERMAN’S BAKEHOUSE Shy Brothers Farm, in Westport, MA, Steelite International, which began in Zingerman’s Bakehouse is an artisanal produces artisan cheese handmade 1875 in Staffordshire, U.K., is a leading bakery and baking school that started by the Santos brothers—two sets of world manufacturer and supplier of award- in 1992 in Ann Arbor, Michigan. Artisan fraternal twins and third generation winning tabletop and buffet solutions for the bakers produce the finest breads, pastries, dairy farmers. Their cheeses have hospitality industry. “TabletopStyle” provides cakes, and cookies. Baked goods can be been awarded a host of prestigious chefs with a canvas to create innovative, shipped to your door, and there are classes prizes. Co-owner Barbara Hanley unique food presentations. Steelite won a for home bakers. Zingerman’s provided provided soft-ripened Charlotty 2019 green Apple award for Environmental a remarkable assortment of irresistible cheese for the Charcuterie Boards Best Practice. rugelach cookies during Conference. at the Conference Legacy Awards www.us.steelite.com www.zingermansbakehouse.com Luncheon. www.us.steelite.com/showroom/ www.zingermansbakehouse.com/ www.shybrothersfarm.com product/65/

WINTER QUARTERLY 2020 23 LDEI GREEN TABLES BREAKFAST Love Heals: Sustaining Community by Investing in Women and Girls

By Nichole A. Bendele (San Antonio) Thistles grow in difficult places such as roadsides and back alleys. We share similarities with thistles, which are prickly with deep tap roots—just like survivors. know how to fish, and they have been More than noxious weeds; they have a fishing a long time. Sometimes there are beautiful center…exactly like us. bad holes [in the nets]. Sometimes there Becca Stevens shared these notions is no access to the lake or distribution to explain her choice of name for system or even a marketplace to move Thistle Farms, an enterprise that helps the fish globally. Get woman together— women who have survived trafficking, we remind each other what good prostitution, and addiction have a fisherwomen we are.” second chance at life. Becca—an Becca spoke about how five women at a Episcopal priest, social entrepreneur, refugee camp started a social enterprise of and CNN Hero—is the founder and weaving welcome mats, selling them, and president of Thistle Farms. The two-year showing other women how to weave. A residential program is based in Nashville business bought the mats and then hired 1. 2. and provides housing, food, healthcare, the women to continue weaving mats for therapy, counseling, and education them. She counseled, “We can start small without charging the residents. “When and intentional. Love is in the details.” you offer women the time and space… Becca later started The Café at Thistle love heals,” she affirmed. Farms centered around tea because it is an Currently, Thistle Farms can house ancient cultivator. The cornerstones of the up to 28 residents. The women help café are “hospitality, story, and healing.” make natural bath, body, and home She says everyone coming to the table has products to sell. After they graduate a story, and it could be a story of shame, a 3. from the program, many continue story of courage, or even a story of hope. working in Thistle Farms’ social “People come to the table and become programs. Some move into full-time cultivated. We want to cultivate a palate and supervisory positions. Others take of justice and love of women…love of their newly acquired skills and find women who have been rejected. One cup work in the community. of tea at a time, we can take care of the Becca feels that hospitality plays a world,” she explains.” bigger part in our society than we Before Becca spoke to the attendees, realize. She encourages everyone to her husband Marcus Hummon sang practice radical hospitality to bring each several hit songs he wrote for vocal artists, other along believing, “Hospitality is the including “Bless the Broken Road,” highest ideal, the best practice. Rolling recorded by Rascal Flatts. The Grammy- out the welcome mat gives us strength winning singer/songwriter had been and confidence.” inducted into the Nashville Songwriters She remarked, Coming around a table Hall of Fame two weeks earlier. helps bring ideals and dreams to help Later, a music video played of their son care for the world. It is how to build Levi singing “Love Heals,” a song he 4. a community. When women come wrote with his father and recorded with together, they organize.” Becca shared artist Alison Krauss. It was inspired by his examples of women coming together: mother’s work and the women of Thistle at a refugee camp organizing buses Farms. There were no dry eyes at the to take their children to the doctor Green Table breakfast after hearing this or organizing for a move—plotting emotional ballad. destinations and packing clothes and Posting on social media about spices for meals. and purchasing the Thistle Farms “You’ve heard it said,” Becca added, products www.thistlefarms.orgwill help “Feed a woman a fish for a day, you feed more of these women. Becca concluded, her a lifetime. I call bull**** on that!” “We can love people better. Love is the 1. Green Tables speaker Becca Stevens. 2. Songwriter Marcus Becca emphatically declared, “Women most powerful force in the world.” Hummon. 3. Green Tables Co-Chair Arnell Hinkle. 4. Nashville Dame Irwin Fisher. Top photo: Susan Slack.

24 Les Dames d’Escoffier International 2019 Legacy Awards Luncheon

By Drew Faulkner Owner/Chef of Alcove Dining WA), Certified Sommelier, sors of the delicious luncheon. (Washington, D.C.) Room and Chef Emme Cater- Seastar Restaurant received the Aly Wente, fifth generation ing Company received the Cu- Wine Award from Okanagan Winegrower and Senior Brand The Legacy linary Award from Compère Wineries in British Columbia, Manager, introduced the Awards Lun- Lapin in New Orleans, LA Canada. three wines that were poured: cheon has Wente Vineyards 2018 Riva become one of Katherine Elder (Valley Cen- Kaley Brammer (Bothell, Ranch Vineyard Chardonnay, the highlights ter, KS), Owner/Execu- WA), Youth Development Wente Vineyards 2107 Riva of our Annual tive Chef of Elderslie and Educational Ranch Pinot Noir, and Wente Conference Farm received the Manager of Car- Vineyards 2017 Wetmore since the awards inception Culinary Award nation Farms, Vineyard Cabernet Sauvignon. in 2009. This year was no from Welbeck received the Abundant Charcuterie Boards exception. Seven professional Abbey School were set out with Shy Brothers women were chosen as this Farm to Sea to of Artisan Table and Page Charlotty cheese and Niman year’s recipients of a one-week Ranch Genoa Salame, Capo- Food in Not- Award from apprenticeship working with tinghamshire, collo, Sopressata, and Proscu- New England host Dames: five in the U.S., U.K. itto. An Ancient Grains Salad Food System in one in the U.K., and one in with Crispy Chicken, Market New England. British Columbia. Legacy Robin Epperson- Vegetables, and Tomato Committee Chair Barbara McCarthy (Riverhead, Each awardee submit- Vinaigrette followed. The meal Hanley (New England) and NY), Owner/Winemaker of ted a video presentation of the was capped off with a luscious Vice-Chair Julie Chernoff Saltbird Cellars received the highlights of her experiences. To Chocolate Stack Cake with (Chicago) introduced the fol- Beverage & Hospitality Award learn more about the winners, Jack Daniel’s Boiled Custard. lowing award winners: from Wente Family Estates in read their complete profiles in Please contact the 2020 Livermore, CA. the upcoming spring Quarterly. Legacy Committee Chair Jan Herczeg (Philadelphia), LDEI is extremely grateful to Julie Chernoff or Vice Chair Founder/CEO of the Philly Mara Hanneson (Victoria, the Julia Child Foundation Stephanie Carter, New Food Collaborative and Direc- British Columbia), French for Gastronomy and the Cu- Orleans Chapter, if you would tor of Business Development Wine Scholar and Certi- linary Arts for their generous like to participate in the Legacy for Edible Philly magazine fied Sommelier received the support of The Legacy Awards. Awards going forward. received the Culinary Award Beverage & Hospitality Award It is a fitting tribute to Julia Above: The Legacy Committee from Zingerman’s Family of from Wente Family Estates in Child who served as a mentor with six of the 2019 winners sitting in front. Dame Aly Wente, Businesses in Ann Arbor, MI. Livermore, CA. to so many in our industry. A big Thank You! goes out to a first-time attendee, of Wente Vineyards. Charcuterie Board with Wente Family Estates, spon- Emme Collins (Everett, WA), Stephanie Schrankel (Seattle, Charlotty cheese.

WINTER QUARTERLY 2020 25 A Taste of Nashville

By Olga Boikess ers, breads, mains, sides, and desserts—all shaved carrots and fresh pea shoots. (Washington, D.C.) based on recipes from notable women in Food and song are closely linked in Music Tennessee song. These women have a history City. Indeed, our multi-talented Nashville Rousing country music of connecting with their fans through cook- Dames include an award-winner songwriter welcomed us to the Tennes- books and home cooking. Nashville Dames Alice Randall (“XXX’s and OOO’s—An see State Museum’s soaring Nancy Vienneau, Jennifer Justus, Nicki American Girl”) who is also a best-selling novel- rotunda where floor-to-ceiling Pendleton Wood, and Mindy Merrell spent ist, cookbook author, and distinguished profes- windows framed the Nashville skyline and days researching vintage cookbooks in the sor in Vanderbilt University’s African American state capitol. As we entered, spirited cocktails Country Music Museum archives and taking and Diaspora Studies. Her Sweet Potato Kale featuring the state’s celebrated whiskey, along ‘deep dives’ into Google online. Soup—a healthy version of a back-of-the-stove with a Dame-brewed ale (Jackalope Brewing As a result, their guests sampled delicious classic was prepared by Emily Firth. Co.) were being poured at a circular bar. dishes with fascinating backstories like Lin Humble beginnings, common among coun- Inspired by Tennessee’s legendary women Hardin Armstrong’s Rug-Cutter Roast. Who try music stars, were reflected in many of the musicians, Nashville’s Dames celebrated the knew that Louis Armstrong’s second wife dishes. Loretta Lynn, married at age 13, would close connection between country and jazz was a musician, singer, and band leader; pluck, gut, and butcher any chickens she could music and down-home cooking in a fabulous, that she fostered her husband’s career—or afford to cook. Margot McCormack gave Lo- walk-around spread. Robin Dennis Burns and that she helmed a restaurant late in life. As retta’s Chicken and Dressing dish an uptown Margot McCormack co-chaired the event. interpreted by chef Deb Paquette, her trib- twist. Growing up poor, Dolly Parton ate Staged throughout the lofty circular space, ute was a dish of perfectly braised beef with Banana Pudding (like Jessica Collins’ version) our hostesses offered 17 stations for appetiz-

26 Les Dames d’Escoffier International LDEI Council of Delegates Meeting

Submitted by Greg Jewell The LDEI Council of Delegates (COD) meeting was held on Saturday, October 26, 2019 as part of the Nashville Conference. Over 100 delegates participated in the annual gathering. The COD has three main functions: approval of bylaws changes, approval of new chapter charters and approval of the LDEI budget. There were no new chapter charters to approve at the meeting. President Ann Stratte (Washington, D.C.) introduced a bylaw change that would remove the limit on the number of Chapter Board Liaisons (CBLs) in the LDEI bylaws. The bylaws specify three positions, but the board wants to have the option to add CBLs to handle future chapter growth. The change was approved by the Council. LDEI Treasurer Sharon Olson (Chicago) presented the proposed budget for 2020. The budget included: • a $15 per member dues increase starting with the 2021 dues year, which starts on September 1, 2020. when the fruit was overripe and Coconut Cake (Leland Riggan); • an increase in partnership underwriting funds. cheap. Tammy Wynette cooked to and Minnie Pearl’s Chess Pie (Re- • a new three-year contract for the management company, escape fieldwork; Laura Wilson becca Turshen). AEC Management Resources. recreated her Sausage Balls. Enticing food was compli- We sampled Sheryl Crow’s pi- mented by Sylvia Ganier’s floral • funds for a strategic facilitator to assist with the develop- mento cheese (Kathleen Cotter); displays featuring sorghum and ment of a strategic plan. Naomi Judd’s Deviled Eggs (Kim other native plants. The dramatic • funds for a redesign of the LDEI website Totzke); Tina Turner’s corn- museum design, with its grand bread (Erin Mosow); Mrs. Roy stairway, beckoned us to visit its Delegates from several chapters volunteered to host the 2022 Acuff’s rolls (Claire Meneely); state-of-the art exhibits. But, for LDEI Annual Conference, with New York in 2020 and San An- Trisha Yearwood’s catfish (Julia most of us, sight-seeing would tonio in 2021. The LDEI Board will review all of the proposed Sullivan); Jan Howard’s squash have to wait. The Clinchfield locations, and they will visit the selected city to tour potential casserole (Daisy King), Kim- Bluegrass Band’s compelling beat Conference venues and meet with the chapter for their face-to- berley Schlapman’s Mac-Cheese had us tapping our feet. And, face Board meeting in January 2020. (Crystal de Luna Bogan); there was 95 year old Grande Each LDEI board member submitted a report of accomplish- Mother Maybelle Carter’s Kilt Dame Carol Brock decked out ments for the year as part of the COD materials and briefly Lettuce (Claire Crowell); Barbara in a cowboy hat and boots and reviewed the information as part of the presentations. Mandell’s Corn Pudding (Claire surrounded by gyrating Dames— Crowell); Kitty Wells’ Orange- getting down. What a party!

WINTER QUARTERLY 2020 27 Grande Dame Award Dinner Honoring 2019 Winner Nora Pouillon

By Irene Moore vegetables?” Nora certainly had good chemically laden food on supermar- (South Florida) sources. She helped start the farm-to- ket shelves. She began to promote Les Dames table movement in Washington, or- healthier eating. She say, “Either you d’Escoffier honored ganizing chef tours to organic farms pay more for your food now, or you the 2019 Grand and a farmers’ market, FRESH- pay the doctor later.” Dame Award Winner, FARM, DC, the first producers-only By the 1970s, she owned a cook- Nora Pouillon, dur- farmers’ market. ing school and a catering business. ing the Grande Dame Chef Andrés said, “Part of her She developed a network of local Dinner at the Nashville Conference. conspiracy was to clean up the food organic farmers. In 1976 she opened Nora became a member of the supply. She was an outspoken chef in a restaurant in the Old Tabard Inn Washington, D.C. Chapter in Washington, D.C. She understood near DuPont Circle, where she served 1991. The Dames in her chapter the power of the chefs to influence organic haute cuisine. Nora adds, celebrated her many accomplish- food beyond our restaurants.” “Organic food was considered to be ments, noting that to be nominated Not looking a day of her 76 years, unappealing, and people referred to for a Grande Dame Award, she had Nora took the stage and talked it as “hippie food.” But she gained to accomplish outstanding achieve- about her life experience. During a following, and when she opened ment in her field; have continuity her childhood in WW II, she spent Restaurant Nora in 1979, she already in the dining and fine beverages 10 years on a farm. “It wasn’t The had a devoted customer base. In 1999, profession; and consistently give Sound of Music, she said. “It made Restaurant Nora became the first certi- back to her community. They me aware that we really have to fied, organic restaurant in the U.S. pointed out that although Dame appreciate food.” Here the seed was Nora retired from Restaurant Nora Nora has “a whole shelf of awards, planted for her lifelong commitment in June 2017 after being the chef/ she deeply deserves this award.” to organically grown, environmen- owner for 38 years. She still advocates In 2017, she received the James tally conscious cuisine. for wholesome food and a sustain- Beard Foundation 2017 Lifetime In 1965, at 22, Nora moved to able, health-focused lifestyle. She has Achievement Award for opening America with her new French hus- taken part in part in public policy America’s first certified-organic res- band. Because of his job with Voice discussions, and actively participated taurant. In a video, Nora’s colleague, of America, she frequently enter- in environmental campaigns. So esteemed chef José Andrés, talked tained. She learned to cook through future generations can also enjoy life about her receiving the JBF Award. books and was especially inspired by on earth, her aim is “always to bring His first question when he met James Beard’s cookbooks. She was health—health to the people and her was, “Where do you buy your shocked to discover overly processed, health to the environment.”

28 Les Dames d’Escoffier International WINTER QUARTERLY 2020 29 TENNESSEE MARKETPLACE

AFTER PARTY Boot Scootin’ at the Wildhorse Saloon By Rachel West (Birmingham) The final, full night of the Conference ended with live music, dancing, drinks, and an array of snacks at the Wildhorse Saloon in downtown Nashville. Dames enjoyed the free line-dancing lessons on the largest dance floor in Tennessee as well as the views from our third-floor vantage point. That view included an up-close view of the horses stampeding across the ceiling, the 3D section of a three-part art in- stallation that also included two paintings on either side of the building showing the horses’ progress. It was a fun venue that celebrated the end of a fantastic Conference. HERE ARE A FEW FUN FACTS ABOUT THE WILDHORSE SALOON • 3,000 gallons of barbecue sauce are used annually. • 2+ million pickle slices are served annually, including their Nashville “hot chicken” pickle—the only one like it. • The saloon opened June 1, 1994, with a country superstar—Reba McEntire—and a herd of live cattle stampeding through Nashville’s streets to the front doors. • 4,000+ TV shows and tapings have taken place since opening with a galaxy of stars including Ras- cal Flatts, Ringo Starr, Darius Rucker, Lonestar, Lady Antebellum, Pat Benatar, and Gladys Knight. Photos: Susan Slack. Photo of Susan Slack and Carol Brock: Hayley Mathes.

30 Les Dames d’Escoffier International POST-CONFERENCE TOUR Kentucky Chapter Hosts Bourbon Tour By CiCi Williamson country ham and pimiento cheese, (Washington, D.C.) egg and goat cheese, or apple sausage and cheddar that we ate during the Kentucky has a spirited one-hour drive through scenic horse recipe for success: Take country to Buffalo Trace. A National nine bushels of corn plus Historic Landmark, it’s the oldest three bushels of other continuously-operating distillery in the grains and you get one U.S. having had permits to produce or barrel of bourbon. It’s bottle “medicinal” whiskey throughout so successful that the Commonwealth prohibition. Jimmy Caudle guided us currently has over nine million barrels through the distilling process including aging. That’s over two barrels for each the mash bill (corn, cereal grains, and person living in Kentucky. Bourbon water), fermenting with yeast, distilling now pours $8.6 billion each year into in a column still, and aging in barrels. the state's economy—more than the Lunch in the distillery’s club house was combined value of all the agricultural catered by Sherry Hurley, who prepared crops and livestock produced yearly. a delicious buffet of Harvest Salad with To show us a taste of this success, the Judy Schad’s goat cheese, pork tender- Kentucky Chapter arranged a post-con- loin, seasonal vegetables with red curry ference tour for two dozen Dames and miso tofu, cheddar grits, and a fruit crisp. guests that included customized V.I.P. On to Four Roses Distillery 15 miles tours with tastings at Buffalo Trace, away where brand ambassador Al Four Roses, and Woodford Reserve Young walked us through their facili- distilleries. We also savored memorable ties. At the end, master distiller Brent meals from Dames Sherry Hurley, Elliot, did a tasting of their select Ouita Michel, and Kathy Cary. small-batch bourbons and showed an Our tour began on Sunday, October educational PowerPoint including a 27, at 1:00 p.m. in Nashville when we variety of yeast strains. hopped on a coach that traveled north At Woodford Reserve in Versailles 177 miles to Louisville. Our home for (“vurr-SALES”), Chris Morris, master two days was the 21c Museum Hotel, distiller, Elizabeth McCall, assistant located on historic Whiskey Row. Sunday master distiller, and Ouita Michel led us evening’s cocktail reception and dinner through a tasting based on the distill- was in the hotel’s galleries provided by ery’s bourbon flavor wheel. Later, we Proof on Main, the hostelry’s in-house arrived at Ouita’s antebellum Holly Hill restaurant. Choices included celeriac and Inn for a wonderful dinner including a pumpkin soups or a salad, and mains deconstructed Kentucky Burgoo. of cod, pork chop, or strip steak with After a buffet breakfast at the hotel accompaniments. The difficult dessert on Tuesday, we had a tour of Vendome choices included bourbon pecan pie, a Copper & Brass Works where the plum tart, or rhubarb cremeux. vast majority of America’s distilling After dinner, author and certified exec- equipment is made. Next we visited utive bourbon steward, Susan Reigler, Evan Williams Bourbon Experience, a led us through tastings in Glencairn multimedia history of bourbon, tour, glasses of bourbon from four distilleries. and tasting of this downtown Louisville She said, “Part of the reason Kentucky distillery’s parent company Heaven is well-known for bourbon is the endless Hill’s products. In its Speakeasy, we supply of water that flows over lime- enjoyed box lunches prepared by Kathy stone rock, filtering out the iron that Cary of Lilly’s Kentucky Bistro. Then would turn the bourbon black.” Susan it was off to airports for our journeys explained that America’s only native home after a wonderful tour arranged spirit must be made with a minimum by Kentucky Chapter President Judy of 51 percent corn, aged in charred Hollis-Jones, Susan Reigler, and Katie new oak barrels, stored at no more than Payne. Thanks, also, to Stacey Yates 125 proof, and bottled no less than 80 with Louisville Tourism for that organi- proof. All the color in bourbon and its zation’s support. caramel and vanilla flavors come from the charred oak barrel. The inside of a Jimmy Caudle, Buffalo Chase, conducts tour and tasting. Ouira Michel. Sherry Hurley. barrel is exposed to fire for 15 (level 1) Bourbon Flavor Wheel. Holly Hill Inn. Bour- to 55 seconds (level 4). bon Tasting at Four Roses Distillery; Brent Monday’s bus breakfast was prepared Davis leads tour. Vendome’s Dave Durham, by Sherry Hurley of Farm to Fork Patrick Ernst, Bryan Burroughs. Susan Riegler, Café, featuring flaky biscuits filled with Judy Hollis-Jones, Bev Shaffer. WINTER QUARTERLY 2020 31 32 Les Dames d’Escoffier International New Safe Recipe Style Guide Promotes Food Safety

By Nancy Tringali Piho, RDN, LD judgment as to how best to convey the food safety information. However, it is recommended to use (Washington, D.C.) the specific wording in the Guide. Recipe writers play an important role in • All recipes should start with instructions to wash helping people prepare safe meals at home, hands with soap and water. Studies show that a according to a 2016 study in the Journal of large majority of people do not wash their hands Food Protection.¹ Now, a new tool to convey TEMPERATURE properly—or at all—when handling food. that information is available to recipe devel- Cook until internal temperature reaches XX (fill opers, cookbook authors, bloggers, and food To educate the media and food industry about in the blank and include chart with specific foods) the guidelines and the potential public health journalists. on food thermometer. The Safe Recipe Style Guide, created by benefits of their use, PFSE is conducting a year- the Partnership for Food Safety Education HAND WASHING long roll-out of the Safe Recipe Style Guide. (PFSE) provides specific, concise recipe text Wash hands with soap and water. (Include this at “Members of Les Dames d’Escoffier, especially to address four areas of food safety risks in beginning of recipe and after each touch of raw those involved in the creation and publication of the home: temperature, handwashing, cross meats, poultry, seafood, or eggs). recipes for consumer use, are an important audi- contamination, and produce handling. CROSS CONTAMINATION ence for us,” said Shelley Feist, executive director of PFSE. “We appreciate the opportunity to work Research conducted by Sandria Godwin, Wash (insert cutting board, counter, utensil, with organizations like Les Dames to spread the PhD, RD of Tennessee State University serving plate) after touching raw meats, poultry, word about the new Style Guide, and to encour- found that home cooks respond best to safe seafood, or eggs). age its use by all food journalists.” food handling practices when they are written Do not reuse marinades used on raw foods. into the body of recipe text. The Style Guide The Partnership for Food Safety Education (PFSE), provides evidence-based, precise language for Do not rinse raw poultry or meat. has led the charge on educating consumers about recipes writers to use to convey that simple PRODUCE safe food handling practices—Clean, Separate, safe handling information. Gently rub produce under cold running water. Cook, Chill—for more than 20 years. PFSE is comprised of 35 partner organizations including “We were thrilled to observe that study Scrub firm produce with a clean vegetable brush consumer groups, food industry associations, indi- participants who received recipes with food under running water. safety instructions demonstrated significantly vidual companies, commodity groups, and profes- Tips on Using the Safe Recipe Style Guide: improved food safety preparation behaviors sional associations in health and the sciences, as well compared to those who did not have instruc- • Become familiar with the guidelines. Which as Federal liaisons with the USDA, FDA, and CDC. tions in the recipes,” Sandria said of the study. instructions apply to the recipes that you The funder of the Style Guide, the Food Market- “This told us that the recipes themselves might are writing? If you are writing a recipe that ing Institute Foundation, operates for charitable, be one of our best food safety tools.” features fresh produce as an ingredient, add educational, and scientific purposes. Crafted by PFSE under the guidance of food the instruction that calls for rubbing produce For more details about the Safe Recipe Style safety experts from government and the food under cold running water, or to scrub with a Guide, including graphics and specific instruc- industry, the wording in the Safe Recipe Style clean vegetable brush under running water. If tions for its use, and a sample recipe, visit www. Guide was honed by leading food journalists. your recipe uses raw meat, poultry or seafood, saferecipeguide.org. Consumer food safety infor- It is intended to supplement the food section include the instructions to limit cross contami- mation is available at fightbac.org. of the AP Stylebook, the definitive resource nation between raw and cooked foods. ¹.J Food Prot. 2016 Aug;79(8):1436-9, Recipe on writing style for food journalists. • Some instructions should appear in the recipe Modification Improves Food Safety Practices during Cook- The approved wording in the Safe Recipe ingredients list; others may better fit into the body ing of Poultry. Maughan C, Godwin S, Chambers D, Style Guide reads as follows: of the recipe directions. Use your professional Chambers E IV. WINTER QUARTERLY 2020 33 CHAPTER PROGRAMS Nichole Bendele (San Antonio) ANN ARBOR | ATLANTA | AUSTIN | BIRMINGHAM | BOSTON | BRITISH COLUMBIA | CHARLESTON | CHARLOTTE & THE WESTERN CAROLINAS CHICAGO | CLEVELAND | COLORADO | DALLAS | GREATER DES MOINES | HAWAII | HOUSTON | KANSAS CITY | KENTUCKY | LONDON LOS ANGELES/ORANGE COUNTY | MEXICO | MIAMI | MINNESOTA | MONTEREY BAY | NASHVILLE | NEW ORLEANS | NEW ENGLAND | NEW YORK ONTARIO | PALM SPRINGS | PARIS, FRANCE | PHILADELPHIA | PHOENIX | PORTLAND | SACRAMENTO | SAN ANTONIO | SAN DIEGO SAN FRANCISCO | SAVANNAH/COASTAL GEORGIA | SEATTLE | SOUTH FLORIDA | ST. LOUIS | WASHINGTON, D.C.

ATLANTA Natasha Cary Our 19th annual Afternoon in the Country welcomed 1,900 BIRMINGHAM Martha Johnston event attendees, 45 sponsors, and participants from 75 restau- In September we welcomed 15 new members at Kathy G’s rants, 39 farms, and 53 fine wine and spirits producers. Thank Gardens Café. President Susan Swagler introduced each new you to: Karen Bremer, Holly Beach, Lisa Bonet, Krista Dame, and we all toasted to our bright future. Southern Soiree Slater, Mandy Landefeld, Nema Etheridge, Denise Poole, 2019, our annual fundraiser held October 13, exceeded all Mary Moore, Kathleen Perry, Shelley Sweet, Debi Loftis, our expectations in spite of having to change the venue, a long Sheila Bennett, Amanda Egidio, Gina Christman, Delia holiday weekend, and the first rain and chill of the season. Champion, Woodie Wisebram, Dale DeSena, Melissa Our guests seemed to be having a great time. Attendance and Bunnen Jernigan, Ellen Hartman, Stacy Zeigler, Laurie sponsorship support were up from last year. The silent auction Moore, Tracy Stuckrath, Jennifer Booker, Angie Mosier, tables were filled with Dame-led experiences, themed restau- M.L. DuJols, Naomi Green, Keio Gayden, Andrea Case, rant events, wine tastings, products for tailgating and fall so- Gayle Skelton, Asata Reid, Debbie Peterson, Kelsey Wil- cial events, art pieces by Victor Bokas, a year supply of bagels, liams, Carolyn Fludd, Alice Rolls, Debbie Cannon, Marsha and a holiday tablescape to be designed in the winner’s home. Archer, Christy Simo, Melissa Libby, Natasha Cary, Toby Kathy G Mezrano, Kathy G & Co., and Kay Bruno Reed, Bloomberg, Tamie Cook, Lynne Sawicki, Gloria Smiley, Iz Weddings & Events, lead the planning and execution of the Natalie Kent, Wendy Bohannon, Beverly Seckinger, Ashley event. Birmingham Dames prepared all the food for the event. Mitchell, Tiffanie Barrier, Jodi Bursum, Eileen Dubose, Savannah Sasser, Hilary White, Deborah Van Trece, Holly CHARLESTON Susan Slack Chute, Shirley Hughes, Mary Reynolds, Kathleen McDan- The trademark phrase of Sophia from The Golden GirlsTV iel, Cathy Conway, Barb Pires, and Judith Winfrey. series is “picture it!” Picture this: Balmy weather and a beautiful party venue filled to capacity with Dames and friends who are celebrating the holidays and paying tribute to Nathalie Dupree, our own golden girl who turned 80 two days before Christmas. The Dames brought a fabulous array of potluck dishes, and Carly Paume surprised Nathalie with a birthday croquem- bouche from Christophe Atlanta Dames host the Afternoon in the Country fundraiser. Artisan Chocolatier-Pâtis- sier, a business owned by Nathalie Dupree with her husband, AUSTIN Denise Clarke Carly with her husband, a Jack Bass. Nathalie with Carly Paume. The Austin Chapter hosted “You Grill Girl!,” a first-ever grill- French-trained chocolatier ing event featuring women chefs and grilling masters at Frank- and a brevet de maitrise (master in pastry). lin Barbecue. The group raised a record $50,000 to support its Life is golden at 80, but retirement isn’t a word in Nathalie’s 2020 scholarship and grants programs. Beekeeping 101 and vocabulary. With two new cookbooks recently published (Mas- Brewery Tour: Austin Dames toured Vista Brewing and learned tering the Art of Southern Cooking (with Cynthia Graubart) and the basics about beekeeping. As part of our Global Culinary Nathalie Dupree's Favorite Stories & Recipes commemorating her Initiative, the Austin Chapter sponsored a table at the 10th 80th birthday), she is constantly on the go. Nathalie stays busy anniversary celebration of the Multicultural Refugee Center on pursuing her life's passion and supporting worthy causes. She October 6. Austin Dames held a fall meeting on November invests in the future by taking women protégés under her wing 3 and awarded $20,000 in scholarships, stipends, and grants, (She calls them her “chickens.”) and encourages their profes- including sponsoring the Austin Food and Wine Alliance’s new sional and personal growth. “Eighty and fabulous, indeed!” “Austin Dames Supporting Women in Business Grant.” Charleston Dames who attended the Nashville Conference were Nathalie Dupree, Danielle Wecksler, Susan Slack, Belinda Smith-Sullivan, Jen Kulick, Helen Mitternight, and Carly Paume.

GREATER DES MOINESNancy Byal Food and fun was enjoyed at Dame Jean Groben’s farm. Jean's husband grilled hamburgers and brats. Dames shared appetizers, sides, and desserts. Kids loved corralling whipped cream-covered gummy candies and eating hanging donuts with no hands. Ac- (L) Refugee Tabatha Stephens and Austin Dame Amy March. Austin cording to estimates, 30 to 40 percent of the U.S. food supply Scholarship winners. is wasted. Food Flick Fundraiser focused how we can reduce 34 Les Dames d’Escoffier International food waste and raised more than $3,000 for scholarships. Dames was a showcase for local food. In the spirit of a French Le Grand and guests viewed Just Eat It: A Food Waste Story, where a Vancou- Aïoli, more than 350 guests, including International LDEI President ver couple documented their six-month experiences. A Bake Walk, Ann Stratte, dined under massive sycamore trees. The menu of Wine Pull, and 15-minute Compost School added to the event held locally produced ingredients included grilled lamb to fresh pear tart at Jean Groben's Jasper Winery. Cherry Madole's Tangerine Food (from Liz Mishler’s Bella Bru Bakery), accompanied by local wines, Company prepared leftovers from her catering business. Restaurateur beers, and ciders. The proceeds were split between Davis Farm to Sara Hill welcomed everyone for brunch at her new restaurant The School, which provides fresh, locally grown food to area school caf- Hare and the Hound and a tour of the restored building in historic eterias, and Sacramento LDEI’s scholarship fund for women in food, downtown Earlham. Savory favorites included wood-fired breakfast beverage, and agriculture. The event was chaired by Rachael Levine pizza and huevos rancheros. and Elise Bauer. The 2020 Village Feast will be held September 12.

NEW YORKPatricia Clough and Lisa Mendelson SAN ANTONIO Karen Haram On September 23, we hosted an elegant dinner and ceremony to Lone Star Whiskeys—A Dame Good Afternoon at River Rock welcome 12 new Dames at Tocqueville restaurant in Union Square. Event Center was our chapter’s successful fall fundraiser. Chaired by Along with their sponsors and special guests, we kicked off the JoAnn Boone, Debbie Gonzalez, and Cathy Siegel, the event fea- evening with Bisol ‘Jeio’ Prosecco. Attendees enjoyed a three-course tured Texas whiskeys, silent and live auctions, and a hot biscuit bar formal dinner including a chilled, greenmarket corn soup with peeky- with toppings ranging from pimento toe crab and a steamed, wild, black sea bass with a jalapeño emulsion cheese and bacon jam to honey butter from Executive Chef Marco Moreira and his team. These were paired and chocolate gravy. There were South- with Grgich Hills Estate Chardonnay and Sardinian Cannonau red ern Crab Salad Canapés, Hush Puppy by Mora e Memo. The diverse group includes chefs, publishing/ Cones, lobster macaroni and cheese, broadcast/communication, and wine professionals. Members were pork tenderloins smothered in onion presented with Tiffany charms engraved with the LDNY logo, in the gravy, filet mignon, grits with shrimp signature robin’s egg blue packaging. We were honored to have no- and sausage and much more. Dames table Dames join us for the evening including LDEI founder Carol prepared the food as well as the crown- Brock, Grande Dame Lidia Bastianich, and Dedie Leahy, who ing touch—a Lone Star Mile of Pies traveled from the Dallas Chapter to support a new Dame. of every variety. San Antonio Dames L-R: San Antonio Dames enjoyed a private pre-auction view- JoAnn Boone, Cathy Siegel, ONTARIO Liz Palmer ing of the Anthony Bourdain Estate and Debbie Gonzalez. Photo: Les Dames d’Escoffier Ontario held their first annual Holiday Collection at Lark Mason Associates in Karen Haram. Dinner and Fine Wine Auction last month, which was a huge suc- New Braunfels. Items belonging to the cess to a sold-out crowd of Dames and supporters. celebrity chef, author, and travel documentarian were then auctioned online. The majority of auction proceeds benefitted the Anthony Bourdain Scholarship at the Culinary Institute of America.

SOUTH FLORIDA Irene Moore In September, Les Dames d’Escoffier South Florida held their first fundraising event of the 2019-20 season. Dames kicked off fall with Les Vendages en Provence, a delicious 5-course Provençal harvest dinner, paired with the famous rosés of Provence at Domaine Souviou (L-R): Liz Palmer, Ontario Chapter President, with Doris Miculan Bradley, Wine Bar in South Miami. Autumn in Provence is a celebration of Ontario Chapter Vice President. Ontario Dames. the age-old French tradition of Les Vendages—the wine harvest! Domaine Souviou Wine Bar is the U.S. outpost for the beautiful Do- PHILADELPHIA Deanna Segrave-Daly maine Souviou Wine Estate in Provence, France, and features wines Restaurateur Ellen Yin was honored with the 2019 “Outstanding and products from that area. Our menu was the same as the sumptu- in Her Field” award at our Fourth Annual Heritage Farm Dinner ous harvest menu served at the Domaine de Souviou Estate in France, at Bartram’s Garden. The meal was prepared by local chefs and paired with wines shipped over directly from the estate. In October, producers and raised scholarship program money. At the Notorious the chapter hosted their Annual Meeting and Harvest Lunch to intro- RBG exhibit (Inspired by the book, Notorious RBG: The Life and duce new members for the 2019-20 year. Our lovely hostess, Denise Times of Ruth Bader Ginsburg) we hosted a guided tour and lunch Courshon Weisberg, invited us to her beautiful home! What a feast! with Valerie Zweig, owner of Prescription Chicken, and Tova du The Dames brought their special dishes to create an amazing potluck Plessis of Essen Bakery. The Annual Meeting inducted 26 new luncheon. The food was delicious, the table was gorgeous, and the members and introduced the new 2019-2021 Board. We honored camaraderie was wonderful! Thanks to all the South Florida Dames three scholarship and continuing education grant award winners. who came to support the event and our LDEI Chapter. Eight members enjoyed the LDEI Nashville Conference. Dames and Walnut Hill College co-hosted “What Julia Ate”—a recreation of the Moroccan dinner Esther McManus held for Grande Dame Julia Child. The menu was prepared by Chef Todd Braley’s students, Kate Honeyman, and Marie Stecher. Saida Davis added additional dishes from her restaurant, Marokko. Esther shared stories along with the chefs who attended the original meal.

SACRAMENTO Debbie Arrington More than $34,000 was raised by our chapter and Davis Farm to School during the annual Village Feast, an outdoor celebration of Denise Courshon Weisberg hosts the South Florida Dames for their Annual the region’s bounty. Held September 28 at Davis Central Park, the Fall Meeting and luncheon. Lunch buffet during South Florida’s Annual event was part of the region’s September Farm-to-Fork month and Fall Meeting. South Florida Dames dine at the Domaine Souviou Wine Bar. Photos: Irene Moore. WINTER QUARTERLY 2020 35 MEMBER MILESTONES Dottie Koteski (Philadelphia) ATLANTA tions at Sea Palms Resort & Conference pectations of wine writers by brands and Angie Mosier, food Center in St. Simons, GA. She is also a how brands and media outlets can work photographer, exhib- new co-owner of Pelican Pizza Company together with wine writers to achieve mu- ited Dishpit Panorama in Darien, GA. Andrea is transferring tual goals. www.whatsinthatbottle.com at the Gammill Gal- her LDEI membership to the Savannah/ Mary Abbott Hess re- lery on the campus of Coastal Georgia Chapter. leased the third edition the University of Mis- Geri-Martha O’Hara of her newest book, sissippi. The exhibit of Big Spoon Cream- Essentials of Nutrition was commissioned Angie Mosier ery opened a new divi- for Chefs and the 17th by the Southern sion, Big Spoon Bakes. edition of Review of Foodways Alliance which opened in Oc- It will feature modern, Dietetics. These books tober during its annual symposium with elegant cakes for any provide food educa- a theme of "Food as Work." Angie’s work and all occasions tion for dietitians and Mary Abbott Hess highlighted dishwashers in various Atlanta requiring a special nutrition education restaurants. www.angiemosier.com cake, including bridal Geri-Martha O'Hara for culinary students and chefs. AUSTIN cakes. Geri-Martha Carrie Nahabedian’s Kendall Antonelli and her experienced team are already restaurant, Brindille, and her family par- receiving compliments on their delicious was nominated for a ticipated in a border cakes, which are available year around. 2020 Jean Banchet service trip over www.bigspooncreamery.com Award in the “Restau- Columbus/Indigenous Andrea Snyder, chief rant of the Year” cat- People’s Day weekend creative officer of egory. Carrie opened and provided din- Urban Cookhouse, Brindille in 2013, and ner for more than Kendall Antonelli has announced that it recently received Carrie Nahabedian 900 migrants and the company has gone three stars from refugees. In addition, mobile and launched the Chicago Tribune and has Michelin the group made six their first food truck in Bib Gourmand status. Carrie's newest walking expeditions to Tuscaloosa. Alabama restaurant, Kostali, opened in late 2019 in deliver supplies. students will be able Andrea Snyder The Gwen Hotel. www.brindille-chicago. Carol Huntsberger’s to use Dining Dollars com Quality Seafood and Bama Cash for purchases. In the eve- Ina Pinkney, who Market was a finalist nings, the truck will be in neighborhoods ran Chicago’s iconic for the 2019 Greater Carol Huntsberger and at special events. breakfast restaurant, Austin Chamber of www.urbancookhouse.com Ina’s, for 33 years, Commerce “Most Kathryn Strickland has accepted the will receive the Jean Uniquely Austin” position of Chief Network Officer at Feed- Banchet Culinary Award. It was also ing America in Chicago, the third largest Achievement Award nominated by the Aus- charity in the U.S. Feeding America is a honoring her career Ina Pinkney tin American Statesman nationwide network of 200 food banks and support of the as “Best of the Best” that feeds more than 46 million people Chicago restaurant community. Ina also seafood restaurant. through community-based partners and received the 2019 Chef’s Council Award Jackie Letelier Jackie Letelier direct meal programs. from Meals on Wheels Chicago in rec- launched a new char- ognition of her long-time support of the CHICAGO organization. www.breakfastqueen.com cuterie and cheese board delivery business Mary Aregoni, co- called Casero. www.caseroaustin.com/ owner of Chicago’s GREATER DES MOINES BIRMINGHAM beloved Vietnamese Nichole Aksamit was Leigh Sloss-Corra, executive director of restaurant Saigon Sis- selected for the 2019- Pepper Place Market, joined the City of ters, was thrilled to see 2020 Community Birmingham, The Birmingham Jefferson her restaurant named Leadership Program one of the “Chicago’s of the Greater Des County Transit Authority, and ADECA Mary Aregoni to create a new farmers’ market at the Bir- 10 Essential Viet- Moines Leadership mingham Intermodal Station. This is the namese Restaurants” Institute. The 50 first of its kind in Alabama serving lower- by Eater Chicago. www.saigonsisters.com/ members represent income city residents, Liz Barrett was private, public, and Nichole Aksamit transit riders, and invited to speak on nonprofit organiza- downtown workers. a panel at the Wine tions. Leadership participants worked www.pepperplacemar- Media Conference through a nine-month curriculum ket.com in the Hunter Valley intended to heighten their awareness of region of Australia. current conditions and challenges while Andrea Mallon enhancing their leadership skills. Griffith has accepted Liz, a communications professional and wine Julie Hale and Nichole Aksamit, Mere- a position as Vice Liz Barrett President of Opera- Andrea Mallon Griffith writer, addressed ex- dith Corporate food professionals, won the 36 Les Dames d’Escoffier International 2019 Meredith Excellence Award for Service Lucille Hooker’s Jacala Mexican Restau- Journalism. Their feature, published in the rant celebrated its 70th year in business on June/July 2018 issue of Allrecipes magazine November 1. The restaurant rolled back the was titled, “Cocktail Confidential.” The edi- price of its popular enchilada plate to its torial judges said the piece “makes you feel 1949 price of $1.70. Jacala was started by like having a drink” and “makes you laugh Lucille’s parents, the late Rudolph and Adel and learn at the same time.” Quinones. Lisa LaValle, chef and SOUTH FLORIDA owner of Trellis Café, is Julia Johnston helped among the first women found the Coral Gables to be named to the 40 Tour of Kitchens and Women to Watch by the continues in her 11th Iowa Restaurant Asso- year on its commit- ciation. Lisa is known tee. The Kitchen Tour for artistically creat- in February includes ing healthy, locally Lisa LaValle innovative new kitchens sourced dishes and and looks into the City’s S O M E SAY , menus and as a food ambassador and judge Julila Johnston village-stylized kitch- “ I L O V E YOU.” at international food competitions. ens; the money raised S O M E BAKE PHILADELPHIA provides for culinary scholarships. Deanna Segrave-Daly gablesfoundation.org C AKE . and her business partner, Jamie Knee sat for Serena Ball, received the the Certified Special- Academy of Nutrition ist of Wine and Wine and Dietetics' Outstand- Spirits Education Trust, ing Social Media Award Levels II and III. She was at the organization’s invited to California’s Deanna Segrave-Daly October 2019 confer- Paso Robles region to ence in Philadelphia. The award recognizes write about the winer- creative, innovative, and effective engage- ies and was hosted by ment with the public through social media CIVB (Bordeaux) and Jamie Knee platforms and blogs. One of their creations Wines of Germany in is Facebook Live cooking and nutrition seg- their regions to write about women in wine. ments. TeaspoonofSpice.com petitewinetraveler.wordpress.com/ SACRAMENTO Carole Kotkin, manager Jody Bogle’s family-owned and -operated of the cooking school at Bogle Vineyards in Clarksburg was named Carysfort Kitchen at the Wine Enthusiast’s American Winery of the Ocean Reef Club in Key Year, one of the industry's top, national Largo, is thrilled to pres- honors. The Bogle family sustainably farms ent the school’s 21st sea- 1,900 acres of wine grapes in the greater son. The 2020 program Sara Moulton Sacramento region. www.boglewinery.com features , Grace Young, Patty Carole Kotkin Amina Harris, co-owner of Z Specialty Ruiz, Shelby Confer, Food, celebrated her honey company’s 40th Andrea Van Willigan, and 10 James Beard anniversary by breaking ground on a new Award winners and nominees. ckotkin@ $4 million, 25,000-square-foot facility in oceanreef.com www.oceanreef.com Woodland. The three-acre site also will be Patty Morrell-Ruiz home to a pollinator garden and public , a events space. www. culinary class instruc- zspecialtyfood.com tor, private chef, and food stylist, hosted Sara SAN ANTONIO Moulton (NY Chapter) Elizabeth Johnson and for a cooking class for Blanca Aldaco were South Florida Dames chosen to represent San on February 15 at her Antonio, which is one culinary school, The Patty Morrell-Ruiz Mad Table, located in of only two U.S. cities Blanca Aldaco Made in Ireland designated a UNES- her home. themadtable.com CO Creative City of Gastronomy at the with milk from grass-fed cows, 2nd International Gastronomy Festival held it’s a taste that says in September in Gaziantep, Turkey. The chefs learned about the culinary heritage a thousand words. of the region including the ancient art of making baklava.

WINTER QUARTERLY 2020 37

3798 Kerrygold Ad / Les Dame d’Escoffier 1/3 page / 2.4722x10.25” v1 8/28/18 rose de Heer design 2 0 2 0 2 0 2 0 2 0 2 0 Top2 T0r2e0nds Top Trends Toipn TFroeondds Toipn TFroeondds TRENDS BY DANIELLE WECKSLERin (CHARLESTON, Fo LDEIo 2NDd VICE PRESIDENT) International Food Concepts International Food Conicnept sFood IW2020nHte AToprTn TrendsWatIiLoL nin B aFoodlE F OoNod M CEoNnUcSe?pts LDEI 2020 Trends Report W H A T W I L L B E O N M E N U S ? International Food Concepts Now Available! International Food Concepts W PiriH A PiriT W- AfricaI L L B / EPortugal O N M chiliE N U pepper S ? Piri Piri - Africa / Portugal chili pepper WHAT WILL BE ON MENUS The Board was excited to launch the LDEI 2020 Trends Report at used to make a spicy sauce Conference, and followed that up with a big media and social launch W H usedA T WtoI makeL L B Ea spicyO N sauceM E N U S ? Piri Piri - Africa / PiriPortugal Piri - Africa/Portugal chili pepper chili campaign to promote the report in early December. The response has Baharat - Middlepepper Eastern used to spice make a blendspicy sauce been overwhelmingly positive to this important board Baharat - Middle Eastern spice blend used to make a spicy sauce initiative! The report has been picked up and shared by Manakish - LebaneseBaharat flatbread- Middle Eastern dough spice Piri Piri - Africa / Portugal chili pepper numerous industry outlets and social channels, such as Manakish - Lebanese flatbread dough Baharat similar - Middleto pizzablend Eastern spice blend Food Management and Perishable News. We have also been asked to moderate a trends panel discussion once used to make a spicy sauce Manakish - Lebanese flatbread similar to pizza Manakish - Lebanese flatbread dough again at the ACF conference in summer 2020. dough similar to pizza Baharat - Middle Eastern spice blend similar to pizza As a reminder, the goal of the Trends Report is to showcase the ex- Manakish - Lebanese flatbread dough pertise and leadership of our Dames and continue to elevate the LDEI Superfoods brand. We want the media and influencers to think of Dames as THE similar to pizza trend setters in our industry and look to us for “expert” opinions! Superfoods Here are just a few highlights from the findings to give you a taste of SuperfoodsSWuHpAeTr fWooI LdLs W E B Ewhat E isA includedT I N inG the? report. If you’re hungry for more, be sure to down- W H A T W I L L W E B E E A T I N G ? WHAT WILL WE BE EATING? load and peruse the full report that is available in the Members section of the LDEI.org website. Also feel free to share it with your local media SeaweedW SeaweedH A T W I L L W E B Eoutlets E A too!T TheI N Gmore? exposure we can get for the report will only help Superfoods amplify and ensure maximum impact for our brand and messaging. Seaweed Mushrooms Mushrooms Mushrooms Hungry for more! Get the complete LDEI 2020 Trends W H A T W I L L W E B E E A T I N G ? Fermented SeaweedFermented Foods Foods Fermented Foods Mushrooms Report by contacting [email protected] or visit LDEI.org. Moringa Moringa MoringaSeaweed Fermented Foods Mushrooms Moringa Fermented Foods Emerging Beverages Emerging Bev e Moringarages Emerging Beverages WHAT WILL WE BE DRINKING? EWmHeArTg WinIgL LB eWvEe rBaEg eDsR I N K I N G ? *BASED ON IRI DRY RICE SUBCATEGORY 2018. W H A T W I L L W E B E D R I N K I N G ? CBD Infused Beverages W CBDH A InfusedT W I L LBeverages WLesserE B KnownE D WineR I N VarietalsK I N &G ? Emerging Beverages Regions CBD Infused Beverages Lesser Known Wine Varietals Low Alcohol Cocktails & Mocktails W LesserH A T KnownW I L L WineW E BVarietalsE D R I N K I N G ? CBD & Regions Infused Beverages & Regions Lesser Known Wine Varietals You can always depend on Mahatma® Rice Low Alcohol Cocktails & Mocktails for great taste, texture and flavor. LowCBD AlcoholInfused CocktailsBeverages & Mocktails & Regions Lesser Known Wine Varietals Low Alcohol Cocktails & Mocktails & Regions FlavorFla vofo ther Yearof the Year Low Alcohol CocktailsFlav &o Mocktailsr of the Year WHAT WILL 2020 TASTE LIKE? SourFWl aH- Citrus,vAoTr Tamarind, WoIfL tLh e2 0 Y2e0a TrA S T E L I K E ? W H A T W I L L 2 0 2 0 T A S T E L I K E ? Pomegranate EarthyW SourH -A Mushrooms, T- Citrus, W I L Sesame,L Tamarind, 2 0 2 0 T APomegranateS T E L I K E ? Flavor of the Year Cinnamon Sour - Citrus, Tamarind, Pomegranate Earthy - Mushrooms, Sesame, Cinnamon Earthy - Mushrooms, Sesame, CinnamonFamiliar Sour - Berries,- Citrus, Chocolate Tamarind, Pomegranate W H A T W I L L 2 0 2 0 T A S T E L I K E ? Caramel Familiar - Berries, Chocolate, Caramel Familiar - Berries, Chocolate, Caramel Earthy - Mushrooms, Sesame, Cinnamon Exotic Exotic - Za'atar, - Za'atar, Elderflower, Elderflower, Yuzu Yuzu ExoticSour - Citrus,- Za'atar, Tamarind, Elderflower, Pomegranate Yuzu Familiar - Berries, Chocolate,For this Spicy Caramel Salmon & Avocado Tower recipe and more, visit mahatmarice.com Earthy - Mushrooms, Sesame, Cinnamon © 2019 Riviana Foods Inc. 38 Exotic - Za'atar, Elderflower, Yuzu Les Dames d’Escoffier International Familiar - Berries, Chocolate,Les CaramelDames d'Escoffier is a worldwide Les Dames dExotic'Esc - oZa'atar,ffier Elderflower,is a worl dYuzupwhidilaenthropic organization of philanthropic organizatiLoens o Dfames d'Escoffier is a worldwide profespshioilnanalt hwroompiec no rlegaadneizrast ino nth oef fields prLoefse sDsaiomneasl wdo'Emsceonff lieear dise ars w ionof rtflhodeow dfiid,e felidnse beverage and hospitality. of fopohdi,l afinnteh broepviecr oagrgea annizdap htrioosnfpe ositfsaiolitnya. l women leaders in the fields of food, fine bevera ge and hospitality. professional women leadersH iunn tghrey ffioelrd ms ore? Get the complete LDEI Houfn fgoroyd f,o fri nmeo breev?e Graegt eth aen cdo hmopslpeittea lLitDy.EI Hun2g0r2y0 f oTrr emnodrse R? eGpeotr tth bey c coomntpalecttien gLDEI 2020 Trends Repo rt by [email protected] or visit LDEI.org. Hungirnyf ofo@r lmdeoi.roer?g G oert vtihseit cLoDmEIp.2ol0er2tge.0 LTDreEnI ds Report by contacting 2020 Trends Report by [email protected] or visit LDEI.org. [email protected] or visit LDEI.org. ADDITIONAL CONFERENCE PHOTOS

SUBMISSION GUIDELINES DEADLINES SUMMER ISSUE— APRIL 10, 2020 FALL ISSUE— AUGUST 9, 2020

MEMBER MILESTONES (Editor, Dottie Koteski) To submit your milestone, go to this link: http://link.ldei.org/ldei-member-milestones For any questions or issues, email the editor at [email protected]. Include: • CHAPTER • DAME’S NAME • Maximum 50 words for each Dame about personal honors or accomplishments, but not about new product introductions or other promotions. Please include a website URL, if applicable. Press releases and cookbook covers are NOT accepted. PHOTO: You may submit a high resolution quality headshot to accompany your news (see below), and agree to the photo permissions questions for the photo. Note: Due to space constraints, only two Member Milestones will be published per Dame per year.

CHAPTER PROGRAMS (Editor, Nichole Bendele) To submit your chapter program, go to this link: http://link.ldei.org/ldei-chapter-programs Up to 200 words about chapter events that have already occurred. For any questions or issues, email the editor at [email protected]. Include: • CHAPTER • SUBMITTER’S NAME • Maximum 200 words for each chapter. • Captions for all photos submitted. Photos without captions will not be used. Submissions that exceed 200 words will be edited to comply. Press releases are not accepted. We regret we don’t have space to print full menus but menu items can be included in the copy. Note: “Chapter Programs” and “Member Milestones” may be dispersed through LDEI social-media channels, as well as in print and online. PHOTOGRAPHY/IMAGES • Electronic images must be properly focused and in color with a minimum resolution of 300 dpi (TIFF or JPEG). • Cell phone photos are acceptable if they meet requirements. • Do not send photos taken off the Internet or embedded with text in Word files or PDF files. • Include photo credits, if required. • A photo permissions form must be submitted. • A maximum of three photos can be submitted per chapter. TOP TO BOTTOM: (L-R): Buzzard’s Roost (single • ALL PHOTOGRAPHS MUST BE ACCOMPANIED BY barrel) Straight Rye Whiskey is a quality, craft CAPTIONS OR THEY WILL NOT BE PUBLISHED. spirit from Buzzard’s Roost Sippin’ Whiskeys, co-owned by Judy Hollis-Jones. Dames touring LDEI regrets that we cannot include lengthy profiles of individual Dames Ky. stayed at the artsy 21c Museum Hotel due to space limitations. Dames’ accomplishments should be submitted to in Louisville, where red penguins popped up “Member Milestones” or to LDEI’s Closed Group on Facebook at daily in the most unexpected places. First-time https://www.facebook.com/groups/218435184886471/ attendee Una Choi (Chicago) with Carla Williams. Kay Bogeajis and Aly Wente. (L-R): First-Time E-NEWS To submit your e-news, go to this link: Attendees Barbara Mathias and Beverly Steven. (L-R): Lisa Miller and Alexandra Vinci: Ornua http://link.ldei.org/ldei-enews Foods North America/Kerrygold. Flaky biscuits at (Not for the Quarterly) This bimonthly email newsletter reports upcoming Margot Café and Bar, owned by Dame Margot events in other chapters. Include title, date, time, cost, a one-sentence McCormack. President Ann Stratte congratulates description, and an email contact for your chapter’s events. For any 2020 LDEI President Bev Shaffer. Delicious foods questions or issues, email the editor at [email protected]. from Breville and Roland. Nashville’s Goo Goo Clusters, America’s first combination candy bar. (L-R): London President Jacqui Pickles and Vice President Anne Dolamore. UPCOMING in the spring issue Dames with TV Cooking Shows | Legacy Winners’ Reports | LDEI Winter Board Report

WINTER QUARTERLY 2020 39 PRESORTED Ann Arbor Miami FIRST CLASS Atlanta Minnesota U S POSTAGE Austin Monterey Bay PAID Birmingham Nashville LOUISVILLE KY Boston New England P.O. Box 4961 PERMIT #1051 British Columbia New Orleans Louisville, KY 40204 Charleston New York Charlotte/ North Carolina Western Carolinas Palm Springs Chicago Paris, France Cleveland/ Northeast Ohio Philadelphia Colorado Phoenix Dallas Portland Greater Sacramento Des Moines San Antonio Hawaii San Diego Houston San Francisco Kansas City Savannah/ Kentucky Coastal Georgia London Seattle Los Angeles/ South Florida Orange County St. Louis Mexico Washington, D.C.

Join Us in the Big Apple!

The New York Dames are gearing up for a full-speed- ahead Conference. We love New York, and after four fabulous days of education, adventure, and entertainment, we are sure that you will, too. Mark your calendars and prepare to be wowed, as the red carpet is rolled out for an unforgettable Conference experience. You will be hosted at the beautifully renovated Inter- continental Barclay Hotel in mid-Manhattan, just steps away from iconic Grand Central Station, Central Park, and Madison and Fifth Avenues, where you’ll find the best shopping in the world. Our Conference theme, NewYork New York—Culinary Melting Pot, reflects the fertile, CULINARY ELTIN OT urban environment of diversity and immigrant contri- butions upon which this city was built and continues to enrich our marketplace of global foods and cutting- edge hospitality. This Conference has enormous sig- nificance for our chapter, as Les Dames d'Escoffier was established in the early 1970s by our beloved founder Carol Brock as the very first organization for professional culinary women. The rich Conference program OCTOBER 15-18, 2020 will include Preconference tours uptown, downtown, THE INTERCONTINENTAL BARCLAY HOTEL and out of town and seminars that are a diverse mix of education and empowerment. The Conference send- LDEI 2020 ANNUAL CONFERENCE off will be a rousing Harlem Gospel Brunch and tour of the Apollo Theater! So plan on packing your “little black dress and pearls” and join Conference Co-Chairs Joan Brower, Deborah Mintcheff, and Marsha Palanci in the city that never sleeps.

(L-R): Deborah Mintcheff, Marsha Palanci, and Joan Brower.