DAMES WHO LEAD CULINARY TOURS ABROAD

SPRING 2016

DAMES WHO LEAD CULINARY TOURS ABROAD

ALSO INSIDE LEGACY AWARD REPORTS LDEI MEETING IN SEATTLE MEET THE LDEI BOARD oN THE CoVER: Pumpkins in the formal gardens of Villandry Château de Villandry, a castle-palace built in 1536 during the Renaissance. It is located in Villandry, in the département of Indre-et-Loire, France, on the banks of the Loire River. Photo by Janet Chrzan (Philadelphia). Inset: London Dames Gina Mac- Adam, Chrissie Walker, and tour leader Isabel Aspillera in front of the Parador de Hondarribía El Emperador, Hondarribia, Spain, in the 10th-century Castillo de Carlos V (Castle of Charles V). Photo by Jose Macicior. The "luggage tag" is for Air France fl ight 055 nonstop from Washington Dulles Airport to Charles de Gaulle in Paris.

FRoM THE EDIToR talking about travel SPRING 2 o16 My husband is defi nitely the strong, silent type. He says I talk too much. Well, it’s a good thing I do—especially to other Dames, or I wouldn’t have discussed IN THIS ISSuE Sue Carter’s idea with Valentina Harris (both london) at the Charleston conference. Sue suggested we write FEATuRES about Dames who lead culinary tours abroad. Valentina proposed to write a story about her chapter Dame, Isabel Aspillera (pictured on the cover—the one wearing sunglasses), who takes gourmets to the 4 Tasty Travels Basque region. Furthermore, I found out—yes, more talking, John—that not only 17 Board Meeting in Seattle does Valentina have a huge part in planning the “edible london” tours, she herself leads tours to Italy and France. Co-editor Susan 18 Meet the 2016 Slack (Charleston), lDeI Second Vice President Ann Stratte (Wash- Board of Directors ington, D.C.), and I discussed it and agreed this would make an interesting feature about this profession of many Dames. Th e two-dozen Dames whose stories appear on pages 4-16 were 20 LDEI Legacy Award Reports those who responded to my eBlast sent out to our more-than 2100 Dames by executive Director Greg Jewell, proving that the early 30 Global Culinary Postcard birds get the ink. Many more Dames also lead culinary tours, and I regret not having enough pages to write about all. But we editors try 31 Making That Connection to spotlight as many diff erent Dames as possible; every Dame is a star! even though I wanted to include Teri Sandison (San Francisco) and DEPARTMENTS Joan Nathan (Washington, D.C.), who also lead tours, we wrote a page about teri in the summer 2014 food stylists-and-photographers Chapter News feature, and our newest Grande Dame Joan was our cover girl for the 24 fall 2015 issue. Th ey’ll be in your directory, though. While yours truly doesn’t lead professional travel tours, I certainly 27 Member Milestones have eaten my way around the world—to every continent, u.S. state, Canadian province (except Nunavut), and more than 100 countries. 31 Submission Guidelines So I very much appreciate the work these Dames do when plan- ning culinary group tours. you won’t see my byline on each of these articles, but I wrote all of them with the Dames’ approvals. I hope you will fi nd these Dames and their stories as interesting as I did. For example, who knew you could go with Guida Ponte (Boston) on a culinary tour of the azores, Haley Nguyen (los angeles/Orange County to Cambodia, or Carrie McDougall (Boston) to antarctica! Been there, but all I know about cooking a penguin is “roast it to 165 °F.” and how did I learn that? By talking to people—in this case, to the uSDa Meat and Poultry Hotline. —CiCi Williamson, editor, Spring Quarterly

2 Les Dames d’Escoffier International PRESIDENT'S MESSAGE 2016 LDEI BoARD oF DIRECToRS The mission of the LDEI Board is to “Cheers to another 30 years!” foster the growth and success of the organization by supporting the Spring is nature’s way of saying, “let’s Cel- development of new and existing chapters ebrate!” Th is feels like a good way to begin my and by implementing program initiatives. message. First I’d like to celebrate our organi- It provides leadership, guidance, zation’s history. On October 27, 1986, (close education, connectivity, and effective to the New york Chapter’s 10th anniversary on communication among LDEI members. November 8), our international organization President was offi cially launched at a gala dinner in the MARIA GoMEZ-LAuREnS Manager, Hospitality, HelmsBriscoe lobby of the New York Daily News Building. 11241 Avenida del Gato attending were the presidents of our fi rst fi ve San Diego, CA 92126 chapters: New York; Washington, D.C.; Chi- (858) 633-7515 | [email protected] cago; Dallas; and Philadelphia. Th e world’s First Vice President largest globe was an appropriate backdrop to StACy ZEIGLER Director of Sales, Bold American Events commemorate the 2929 Surrey Lane growing 225-mem- Atlanta, GA 30341 bers of les Dames (678) 302-3232 | [email protected] d’escoffi er Interna- Second Vice President tional (lDeI). Ann StRAttE today, 30 years Owner, My Personal Chef Claire Boasi (Philadel- 100 Severn Avenue, #506 later, with 36 Annapolis, MD 21403-2622 phia), Jeanne Voltz (410) 903-2682 | [email protected] chapters, 2,100 (New York), Elayne members, and very Kleeman*, Carol Third Vice President deep roots, we Brock*, Carol Haddix HAyLEy Jo MAtSon-MAtHES Owner/Culinary Consultant not only come to- (Chicago), Carol Mason (Washington D.C.), 2333 Kapiolani Blvd #3516 gether to celebrate Saralie Slonsky*, Laura Honolulu, HI 96826 (808) 941-9088 | [email protected] our anniversary Maioglio*, and Dolores but also—most Snyder (Dallas). Secretary importantly—to BEV SHAFFER Vitamix World Headquarters celebrate the fulfi llment of the legacy that our Stacy Zeigler (atlanta) is developing a plan that 3433 Blake Road founding members envisioned. We all need will also bring additional fi nancial support to Seville, oH 44273 to make 2016 “a year to Remember,” and I (440) 781-7202 | bev.foodwithattitude@gmail. our annual conference. com encourage all chapters to celebrate this very • We salute Hayley Matson-Mathes important milestone. Treasurer (Hawaii), who is serving her second year as DEBoRAH oRRILL Th e best way to celebrate is to attend the out Th ird Vice President and once again has Culinary Consultant “Global Appetite, 64 Vanguard Way 2016 annual Conference, created a solid public relations plan that will Local Impact,” in Washington, D.C. During Dallas, TX 75243 include our 30th year anniversary and specifi cs (214) 343-0124 | [email protected] our board meeting in Seattle (see page 17), on how we can celebrate it. the Washington, D.C., committee gave us Chapter Board Liaisons • Each of our six new chapters has unique JuDItH BELLoS conference details, and I can promise you this leadership strengths and challenges. a board CES & Judy's Catering/Benito's Gelato/ year’s conference will be amazing. So please task force is bringing extra support to new Arctic Dairy October 27-30, 2016 10405 Clayton Road mark your calendar for , chapters in their early stages of development. and plan ahead. Washington is a very desirable St. Louis, Mo 63131 as we raise our glasses to celebrate our past (314) 524-0869 | [email protected] destination, and the city always runs a very 30 years, let’s not forget the reasons why we KAtHy GoLD high hotel-occupancy! I am also pleased to as an organization have come this far! It is The Cooking Company/ announce that for the next three years, none of through our passion, love, vision, mutual In The Kitchen Cooking School our conference dates will fall on the actual day 10 Mechanic Street respect and support of one another, and our Haddonfi eld, NJ 08033 of Halloween. commitment to excellence that we will con- (609) 206-4511 | [email protected] So, yes, “let’s celebrate,” and as we raise our tinue to grow—together and individually—as DEBoRAH MIntCHEFF glasses to toast and applaud our success, his- the incredible organization that we are today! Cookbook Editor & Certifi ed Life Coach tory, accomplishments, and each other, let’s 129 East 69th Street remember to use our hashtag #lDeI30 to post It is a great privilege to be a Dame, so let’s New York, NY 10021-5000 your celebrations on social media! keep true to our roots and celebrate each and (212) 879 0383 | [email protected] every bloom, “Cheers to another 30 years!” Immediate Past President onGoInG StRAtEGIC PLAn LoRI WILLIS 2016 started with precise goals. your board Willco Communications & Strategic PR 1159 Charter oak Pkwy met face to face in Seattle this past January, Creve Coeur, Mo 63146 and our meeting was very productive. We (314) 994-4602 / (314) 456-5457 focused on setting up action steps for our [email protected] ongoing strategic plan. Executive Director • Our goal is to continue strengthening our GREG JEWELL President, AEC Management Resources fi nancial growth through Partnerships and along Maria Gomez-laurens P.o. Box 4961 with aeC Management, First Vice President President, les Dames d’escoffi er International Louisville, KY 40204 (502) 456-1851 x1 | [email protected] SPRING QuaRteRly 2016 3 DAMES WHO LEAD CULINARY TOURS ABROAD

If the myth that “the earth is fl at and you can sail off the edge of it” were true, Dames leading culinary tours literally go to “the ends of the earth” to show their travelers cuisines of the world. From the DAMES WHO LEAD CULINARY TOURS ABROAD azores to Vietnam, Dames featured here conscientiously plan, orchestrate, ➤ Isabel Aspillera (London) and guide small Northern Spain and Southwest France groups of two to 25 www.travelsandtapas.com inquisitive gourmets If you want to bask in the Basque region, choose to more than 30 Isabel Aspillera as your tour guide. In addition to countries and every their london home, she and Jose Macicior have a continent. More home in Navarre—Palacio de Reparacea, which is her husband’s ancestral seat belonging to his family since Dames (59) lead such the 14th Century. tours than Quarterly to get there, you’d drive on the a-15 from St. Sebas- pages permit. Here tian on the Bay of Biscay up over 2,000 feet are stories about 24 and 60 miles through the Pyrenees Moun- Dames representing tains. about 20 minutes past Pamplona 18 chapters including (yes, that “Running of the Bulls” Pamplo- Isabel has been arranging na), you would arrive at Isabel’s home that and leading tours for 14 three of our newest was a hotel from 1886 to 1958. It received chapters: ann years. But she continuously the likes of the Duke of Wellington, edward nurtures family tradition, arbor, Kentucky, VII, ernest Hemingway, and other histori- experience, and an intimate and Nashville. cal fi gures. Th e house was renowned for its knowledge of the region to also included are cooking, and the tradition has passed down discover more. “Needless to Dames from our through the generations. say,” she said, “our tours are a revelation of the best, “My husband and I have always been keen on the london and British world-class Michelin-star dishes. For example, San culinary arts, and we are both accomplished cooks. Sebastian, with 170,000 inhabitants, has a total of 16 Columbia Chapters. We travel the world looking for new fl avours, but Michelin stars—the highest ratio in the world.” to locate more we concentrate on the northern areas of our own On tour, you could enjoy patatas a la Riojana (po- Dames who lead country, known for having the best gastronomy in all tatoes Rioja style); hongos – (wild cèpes); truchas a la tours, look in your of Spain. Due to family connections, we are in the Navarra (trout in the Navarrese style); spectacular fi sh lDeI Directory’s best position to open privately-owned stately homes and shellfi sh dishes along the Bay of Biscay; chuletón in the region that are otherwise closed to the public. Professional Skills de buey (on the bone beef steaks—possibly from those We have organised meals at such homes with great bulls that didn’t run fast enough!); cordero al chilin- Index under success,” revealed Isabel. dron (lamb stew Navarrese style); and fantastic tapas. “Culinary tours.” tours with Isabel—two to three per year for groups Chrissie Walker, Vice President of the london tasty travels! of 12 to 16—include Northern Spain (San Sebastian Chapter, went on one of Isabel’s tours and wrote, “It —CiCi Williamson and Bilbao in the Spanish Basque Country); Navarre; was such a fascinating and rewarding time. Had it la Rioja (wine region); and Santiago de Compostela not been for Isabel and Jose, Gina and I would never in Galicia. CiCi at Lands End, the most have had access to what are in fact monuments and westerly point of mainland In Southwest France the tour covers tres élégant such lovely cuisine. I can only hope other Dames and Cornwall and England. Biarritz, St Jean de luz, St Jean de Pied de Port, Sara, lovers of food and history take advantage of what this ainhoa, and the loire Valley chateaux. region has to off er.”

4 Les Dames d’Escoffier International ➤ Michele Morris (Colorado) Italy (Rome and Puglia) http://cookingwithmichele.com An Italian-speaking trained sommelier, Michele Morris has enjoyed taking eight to 10 people on 12-day yearly food and wine tours to the country of her ancestors since 2008. “I part- ner with The Awaiting Table Cookery School in Puglia where guests take cooking classes for six days and enjoy the beautiful baroque town of Lecce,” said Michele. “We also take a day trip to the UNESCO town of Otranto on the Adriatic Sea.” “Beginning in Rome, we experience some ‘out of the box’ ➤ Janet Chrzan (Philadelphia) things. We tour the Jewish ghetto to understand the roots of France’s Loire Valley Roman cuisine (and because the Jewish history in this largely http://historicrentals.com/culinary/ Catholic country is fascinating), and we dine at my friend’s home. Then we head by train to Lecce five hours away. Al- Arranging tours began locally in 1998 for Janet Chrzan, Ph.D., a though the train ride is usually uneventful, once a storm-caused nutritional anthropologist at the University of Pennsylvania, in con- mudslide blocked the tracks, and my first-class passengers were junction with a course she taught. This progressed from day treks in transferred to a crowded bus for the journey. They made the the Philadelphia region to an eight day tour to Tuscany in 2006 that best of it and enjoyed plenty of pizza and wine when we finally she organized and led for the Archeology and Anthropology Museum arrived two hours late!” at Penn. “We explored the region to better understand the food, wine, Each year, Michele spends time testing new spots for upcom- and agricultural history,” explained Janet. ing trips and does her own bookings. “I never take guests to In 2009, she started organizing and leading tours to France’s Loire a restaurant or on a tour I’ve not experienced before,” she Valley, again focusing on food history in relation to the terroir of the confided. “I first built my itinerary around things I wanted region. Janet partners with Historic Rentals, a company owned by to do personally and invited friends to join me. They were so an American who spends half of his time in Bourgueil, France, at his impressed that I began offering this tour publicly and have since 1750s Chateau des Sablons, which he operates as a gite for tourists. expanded the itinerary. Here Janet’s six-to-12 tour members are housed in their own apart- “I survey guests prior to the trip to ensure everyone’s needs are ments. met. Some just want to have fun, drink good wine, and watch “From this base, we visit local towns (Chinon, Saumur, Tours, and the cooking teachers, while others expect to learn culinary skills Montsoreau) and chateaux (Villandry, Chenonceau, Rivau, Langeais, to take home. and others),” said Janet. “I prefer to visit all museums, shops, markets, “Italian food and wines are still very regional, and I try to chateaux, wineries and food production companies, and historic ven- ensure my guests know what to expect. The cuisine of Puglia ues in advance, but I often leave the testing of restaurants to my local is classic cucina povera, and people have lived off the land here partners, who know the restaurateurs well.” for centuries. Foraged wild greens and fava beans are popular. Challenges in arranging food travel tours are “Logistics, logistics, Pasta is made without eggs—using only water and semolina, logistics,” Janet expressed. “Because sites and restaurants are scattered, often combined with barley flour for a heartier dish.Orecchiette planning has to be very careful—literally to the minute, which can be cima di rapa (pasta shaped like 'little ears' with broccoli rabe) difficult when dealing with groups of people. Another challenge is en- is perhaps the most well-known pasta dish, and the pasta e ceci suring quality experiences when using local experts or doing activities (chick peas) soup is a hearty classic.” not under your control.” A participant commented, “I enjoyed the contrast—the tour- Janet’s tours begin with a theme. One tour examined Medieval and ing, eating out, and shopping in the ‘big city’ of Rome, then Renaissance history, diet, and cuisine while visiting chateaux. They going to the ‘small town’ of Lecce, going to the markets, prepar- visited a 14th century castle; then cooked a period meal. One facet of ing, cooking, and enjoying food and wine with new friends.” each tour is an amusing cooking exercise that begins in the Tuesday- morning Bourgueil market—operating for 1500 years. Teams make up recipes, buy the ingredients, and then prepare it at the chateau for dinner. “Our groups start out fearful, but by lunch they are having so much fun at the market, discussing what’s in season, what looks good, what they can do with it, that they forget to be afraid of scratch cook- ing,” said Janet. “Foods typical of the Loire are salmon, lentils, sausage, amazing greens, and vegetables. There is a classic fish dish—pike in green sauce, that’s purely medieval. Pork rillettes. The Loire is famous for mush- rooms, goat cheese, and remarkable Cabernet franc and Chenin blanc wines.” In fact her May 2016 tour is designed to teach about the wines of the region. Several people are repeaters since each tour is different. “One guest told me that staying at the chateau was like ‘being a queen for a week,’” revealed Janet. As a keepsake, “We make photo books for participants with site pictures, the recipes we cooked, and the menus from the restaurants we visited.”

MaryBeth Lauer with Janet Chrzan teaching a cooking class in the kitchen of the Chateau des Sablons in Bourgueil. Photo by Heidi Stine

SPRING Quarterly 2016 5 ➤ Amy Emberling (Ann Arbor) and Slovenia to understand how the culinary ➤ Amy Riolo Hungary and Croatia traditions of the Austro-Hungarian Empire were (Washington, D.C.) www.zingermansfoodtours.com expressed in these regions. The varied foodways Italy, Greece, Turkey, Egypt of northern Croatia were so interesting and http://amyriolo.com/schedule- Owner of an artisanal bakery, Zingerman’s delicious, I decided it warranted its own tour,” tours.html Bakehouse, the idea for leading tours evolved explained Amy. Amy Emberling from ’s baking research in We have a maximum of 15 people per tour, “Teaching cooking classes really Hungary and Croatia. “I enjoyed my trips so and some Dames have been among them. helped prepare me for planning much, I thought they would appeal to my Mostly we visit small artisan producers and culinary tours because it makes me customers,” she said. “I approached Zingerman’s restaurants that cannot accommodate larger aware of what people like and are Food Tour Company and suggested that we groups. Commented two participants, “The looking for in a culinary experi- create tours around our bakery travels.” Now in tour was very educational, interesting, and ence and how Americans can easily her third year, the September 2016 tour will be well organized. Loved the selection of artisanal recreate dishes at home,” revealed Amy Riolo to Croatia. producers.” . “I have lived and “I initially focused my research on Hungar- Actually, one of the challenges in arranging a worked in many of the countries ian baking. Those tour is that “we often want to visit artisans who where I lead tours. In other places, tours spent most of are not well known even in their community or I have spent years researching them our time in Buda- used to hosting the public,” Amy said. “Con- and am fluent in how the cultures pest and the Tokay vincing them to let us tour their facilities is not (and often languages) have contrib- region with a day always easy.” uted to the local cuisine. With trip to Szeged “Our tours are developed after we have had the a tour, I get to play educator for (the center of the experiences ourselves. We go to different coun- weeks at a time, and I love it.” famous Hungarian tries to discover artisan foods for our restau- For about seven years, Amy has paprika industry). rants, bakery, and stores, and then we develop been arranging and leading culinary I recently traveled a tour to share the experiences we’ve personally tours. Once or twice a year she takes to Austria, Croatia, enjoyed. We always partner with a local com- around 18 people to Mediterranean pany that has our same interests countries. Sometimes she brings and values. For our Hungary and Italians to tour the U.S. Croatia tour we partner with “I look at what I know people Taste Hungary.” will want to see (the deal-breakers) In Hungary they sample spe- at travel destinations along with cialties like kremes, dobos torta, my own personal (often lesser pogasca, retes (strudel) and solet. known) favorites, along with places Magalitsa pork appears in many that have a role in the story of the forms, and soups are critical to food we are making/eating,” said the cuisine. Two favorites are Amy. “It may be a shrine, a bazaar, matzoh ball soup and carp fish a palace, but if it has a role in the stew.. cuisine, we are going to visit it.” “Traveling is my favorite way Sometimes things are lost in to learn about food, culture, art translation, however. “While in and history and I try to develop Istanbul, we brought a small piece tours that satisfy these inter- of cake for a traveler celebrating his ests,” revealed Amy. “In terms of birthday. I asked the waiter to serve service, I want my guests to feel it and told him whose birthday it indulged and elated at the end of was. He and four colleagues spent each day—and full!” 15 minutes dividing the already

➤ Madelaine Bullwinkel (Chicago) ingredients in local markets, and continuing coming on my tour to Paris in 2012, one France: Paris and Provence to study the quarter’s history. young woman quit her job as a financial www.chezm.com Or one could be guided through Provence. analyst and opened a cookbook store in Said Madelaine, “I look for properties in towns Chicago called Read It And Eat. It opened Fluent in French and having taught French that have historical interest and active markets. in May 2014 with 4,000 titles and a fully Madelaine Bull- cooking for almost 40 years, I search out Roman sites and artisan producers equipped kitchen,” related Madelaine. winkel (Chicago) has arranged and led tours of wine, olive oil and cheese. My tours in April Comments from participants shed light on to France for 20 years. Add to her qualifica- (Paris) and September (Paris and Provence) their experiences: tions a graduate degree in art history—spe- make use of seasonal ingredients.” “Madelaine puts you in the French cook’s cializing in 19th French painting, and you Even though she always checks annually shoes: From market stall to market stall, from have une guide splendide. on possible changes in sites, restaurants, and poissonerie, to patisserie, to boucherie, to fromag- The lucky five or six people who take hotels, unexpected political or environmen- erie. From wine store to kitchen suppliers to the Madelaine’s tours (which are offered twice tal crises can be challenging to work around. local chefs. From chocolatiers to artisan bakeries or thrice per year) could go to Paris, where Madelaine handles her own bookings, and to the grands epiceries, Finally to her Monmartre the focus is on life in Montmartre. For these she also advises those who wish to come kitchen to prepare and dine on all this bounty.” tours, she prepares by staying in touch with early or stay longer. “Provence Odyssey was one of the best travel the dining scene, keeping up with fresh Touring abroad can be life changing. “After experiences we have ever had. There is no better

6 Les Dames d’Escoffier International Paulette (second from left) leads a tour to Venice.

➤ Paulette Licitra (Nashville) Italy: Venice, Veneto, Rome, Amalfi Coast, Campania www.ChefPaulette.net teeny piece of cake into 18 microscopic As an undergraduate, Paulette Licitra lived in Rome pieces for everyone in for a year and has been back “many, many, many times— the group to enjoy!” studying in the kitchens of many Italian home cooks.” Amy strives to make She goes on to say,” I usually design tours of places I sure she is offer- have already been, places I already know. My tours have ing a unique way of become extensions of what I have done for years on my looking at the sites own, though my next trip will be different. We will all so that people get a be exploring at the same time—someplace new, even for value-added bonus for me.” travelling with her. Her Since 2011, Paulette has offered yearly tours for eight effort succeeds. Wrote people. She uses local wine tour guides and local chefs to a pleased participant, teach cooking classes. Paulette sees the main challenges in “We had such a great planning tours to be the scheduling (getting everything time with every aspect: to fit into the time available) and arranging air travel. She the food lessons, the handles her own bookings—gleaned mainly by email to ruins, the religious people who come to her cooking classes, and she uses a perspective, and really getting in touch with the current geopolitical condi- local travel agent for group air tickets. tions in the areas we visited. I’ve kept copies of the recipes and look forward to “My tour ideas come mainly from places I love and am merging some into our household’s regular meals.” anxious to share with people who are enthusiastic about Food specialties of Amy’s Turkish tour include pide, kebabs, gozlema, food and Italy,” said Paulette. “I also always rent apart- baklava, pilafs, seafood, and boreks. In Greece, Amy takes guests to a bakery ments in Italy to have a kitchen, and we shop the food built in 1400. The group enjoys moussaka, gyros, fresh feta, halloumi, yogurt, markets and cook local dishes on site.” and cheeses, fresh octopus and seafood, Vin Santo, assyrtiko wine, fresh fava Always there are unusual events while touring. Paulette and tomato fritters from Santorini, roasted meat, and more. Yum! remembers that half of one group decided to see a play in Amalfi. The theatre said that at the end of the play, they would provide transportation back to their hotel a few miles away. “As my group waited for their transportation after the show, they were giggly to find that one of the ac- tors in the show was their chauffeur, and they were driven in his personal car,” related Paulette. Some of the foods typical of her tour regions are: • Amalfi: lemons. lemon pasta, lemon drinks, lemon with fish, Pesce Acqua Pazza, Limoncello, Spaghetti alla Vongole. • Rome: Spaghetti alla Carbonara, Carciofi alla Giudea, Cacio e Peppe. • Veneto: Sgroppino, baby scallops, soft-shell crab, way to travel than to be part of a small group of participants who Moscardini, Prosecco! share common interests. In this case it was France, food, and regional Paulette’s guests wrote, “I enjoyed everything we did. culture. Add to that guides who are well organized, knowledgeable The Prosecco tour with the lunch at the agriturismo was about the locale, and truly concerned that the entire experience is one of my favorite days. The cooking class and the tour of high quality for everyone, and you have the ideal situation for of the coffee bars and the Rialto market tour with Chef exploring a new place, or learning more in-depth about a previously Marika was also one of my favorite days. I would return visited area.” Madeline is in the center of left photo. to Venice with Chef Paulette in a heartbeat.”

SPRING Quarterly 2016 7 ➤ Karen Mitcham- bistro and one very haute cuisine in Stoeckley (St. Louis) the restaurant of her book co-author. Provence, France She customizes the week to the taste www.livininprovence. and interest of the guests. Prior to com arrival, they can select many destina- tions and some of the menus they Can you imagine arriving want to cook. Th e dishes are mostly in France with two empty Provençal recipes, seafood, and local suitcases? and the airline cheese and wines. Next year, Karen is didn’t lose any contents, as planning on accommodating four to Karen you might suspect. six guests in a diff erent house. Mitcham-Stoeckley has been leading tours for fi ve years, but this was a fi rst. turns out that a couple was determined to take home the limit of wine plus many other items from Provence. “Th ese dedicated shoppers ended up asking if I had ➤ Haley nguyen any soft clothing items they (Los Angeles/orange County) could borrow for cushion- Vietnam & Cambodia ing the wine, returning the www.haleycooks.com clothing to me back home,” related Karen. Chef and former owner of Xanh Bistro, an upscale Vietnamese “each spring I off er three restaurant in Fountain Valley, California, Haley Nguyen (at right tours, receiving two people in photo above) has been leading culinary tours to Vietnam, her at a time at my house in native country, and its neighbor, Cambodia, for 16 years. les arcs sur argens, France, “I was born and raised in southern Vietnam and learned how for a week of ‘Cooking in to cook from my grandmother. after my family migrated to Provence.’ It’s a very old the u.S. when the war ended in 1975, we settled in Indiana stone house in a medieval where I earned a B.S. from Indiana university,” said Haley. village in the Var region just “But my passion for food and cooking never subsided, and I west of Nice and north of became a restaurant operator and culinary educator.” (She’s a St. tropez. We tour from chef-instructor at long Beach City College, where she’s cur- Nice to aix en Provence on rently revamping the culinary program.) day trips, concentrating on “My expertise in leading these tours comes from the heart many of the villages around and the wonderful memories of my childhood: strolling the les arcs. We also go to the markets or wandering in fruit orchards. It is my way of off ering escoffi er Museum, to St. the opportunity to anyone who wants to savor the fl avors of tropez, and the ligurian Vietnam through the kitchen door. Sea. “We visit local rice-noodle and coconut-candy making ven- Karen has had lots of dors; tour markets with live seafood and locally grown produce; experience touring nearby and taste our way through this wonderful and hospitable land. villages, wineries, mar- Cooking classes are held in private residences and we stay in kets, and historical sites luxurious hotels,” she explained. as she has been coming to In Cambodia, Haley’s tour groups—one or two each year— Provence for 20 years. In visit angkor Wat and surrounding temples in Siem Reap. In St. louis she owns a bakery, Vietnam they visit Hanoi, Halong Bay, Hoi an, Hue, Ho Chi winery, and B&B where Minh City, and the Mekong Delta. She works with a local land they serve breakfast and company in both countries to make travel arrangements. lunch. She’s also the author Several Dames have taken Haley’s tour and learned that of the book, A Culinary northern cuisine is intricate and refi ned whereas southern Legacy: From Escoffi er to cooking is free spirited and improvisational as cooks play with Today, from which she uses tradition. For both, the staple food is rice. Noodle soup is a recipes for the fi ve cook- common breakfast item and rice paper rolls are served more ing classes of traditional often in the south. Provençal dishes included Hayley speaks and writes Vietnamese fl uently. “I have estab- in her tour. lished a great relationship with locals over the years; therefore, In addition to the class- we often get a glimpse into people’s lives not seen by tourists. prepared meals, Karen also Because of cultural diff erences, we often encounter strange but takes the two people out for endearing situations. It is not considered rude when you are two dinners: to a very rustic asked about age, weight and your family status!”

8 Les Dames d’Escoffier International ➤ Dana Reinhardt the participants. In fact, I am (British Columbia) going to dinner where all the Italy: Lazio and Tuscania participants and their spouses www.sol-kitchen.net from my September 2015 tour, are going to recreate a number Having owned four restaurants of the dishes I taught them on with an emphasis on Italian the trip.” food and as a professional chef “The food of Lazio is made up with an extensive background in of simple dishes based on great, Dana Reinhardt Italian food, is fresh ingredients that are quick a natural to lead culinary tours and easy to cook. The sauces to Italy. that adorn the pasta dishes go Dana does extensive “on-the- from simple, like cacio e pepe ground” research for all of her (salty Roman pecorino and tours. “My ideas come from pepper) to elaborate recipes my own travels and experiences including butter, egg, pancetta within the region,” she said. “I or guanciale (cured pork cheek). thoroughly vet every restaurant The traditional pasta sauce from and excursion myself.” Amatrice, called Amatriciana, is “I concentrate my tours in the made by sautéing onions in pork northern area of the province of fat, adding tomatoes and spices, Lazio and the ancient walled ➤ Arlene Sailhac (New York) city of France, Spain, Portugal, Turkey, Italy, Austria Tuscania,” www.Foodophiles.com explains Former owner and founder of the 36-year old De Gustibus Dana. “We Cooking School at Macy’s, Arlene Sailhac had also done specific cook every food and wine travels during those years and subsequently became day in the owner/director of Food o Philes specializing in culinary tourism. kitchens at “I am comfortable in knowing my clients wants and needs, so I try Casa Capo- to organize specific wine, food, and cultural destinations that I feel netti—five would be of interest to them,” she said. minutes Arlene has been leading groups of about 22 people on culinary from Tus- tours for 13 years, once or twice yearly. Of the challenges, she said, cania. This “You just have to hope there are no outside circumstances interven- highly rated ing and that you have carefully planned all the specific day to day agritourismo details. I use destination managers in each of the places to visit, and is a bio- they arrange the local travel under my guidance. dynamic, The most unusual happening was with Chef Cesare Casella in Luc- organic ca, Italy, his home town. We started the tour with about 22 people. olive-oil The next day, he said his aunt, uncle, and mother would join us on farm with the bus. The following day, he added the cousins and neighbors. By gardens, the night of the final party, we had the entire population of Lucca cows, pigs celebrating with us. It was a great time!” and chick- Another time, Arlene had met the Turkish Consul prior to a trip ens. We to Turkey. She mentioned she liked to do very personal things for cook with her guests. He said there was an ambassador who loved to enter- ingredients and allowing the flavors to meld. tain Americans. Consequently they organized a dinner with the 25 from the farm for all the classes The most popular regional pork people on Arlene’s tour matched with 25 Turkish people of similar and all the meals provided.” recipe is porchetta alla romana. occupations. “We had a long table along the Bosphorus, which was This is Dana’s third year leading “This was one of the best trips spectacular!” tours to Italy—two per year. I have ever done,” wrote several Whether the tour is in France (Provence, the Loire Valley, Bor- “I offer one in May and one participants. “The highlights deaux, Dordogne, Lyon, Alsace, or Champagne), Italy (Tuscany, in September. This gives the were not just cooking at Casa Sicily, Piedmont), Turkey (Istanbul and Kuşadasi), Portugal (Oporto eight to 10 people on the tour Caponetti but travelling to an and Lisbon) or Austria (Vienna and the Wachau Valley), Arlene two different seasonal culinary organic winery for an out- seeks out as many local products of each destination that she can. palettes to cook with, both quite standing lunch and visiting a That includes truffles, caviar, goat cheese farms, oysters, foie gras, different in their offerings. It’s medieval town for dinner. The olive and walnut oils, and local wines. very ‘hands on.’ Everyone chops, peacefulness of the valley and One of the participants wrote, “It is no wonder you have been kneads, rolls pasta, and fires piz- the farm setting was wonderful so successful in a field that requires amazing organizational and zas into the wood oven.” enough, but the ability to wan- interpersonal skills. Your ability to organize people, negotiate tight “The great thing about the in- der the Etruscan ruins circa 600 schedules and agendas, and always keep your cool amazes me. And, timate size of my group,” Dana B.C. located on the farm, was on top of all of that, you are such an affirming presence.Y ou make continues, “is the friendships incredibly special. Dana, you are everyone you are with feel special. That makes you really special!!” that have developed between an awesome coach and chef.”

SPRING Quarterly 2016 9 ➤ Kathy Denis (Kansas City) Bordeaux, France www.globalculinaryescapades.com Publisher of the Restaurant Guide of Kansas City, Kathy Denis, a French government certified tour guide in the Bordeaux area in the 1990s, decided to lead yearly culi- nary tours three years ago. Her husband is from France, and after their marriage, they moved to Kansas City and started publishing the restaurant guide. “We had always given advice on travelling to France and helped people plan their vacations. While on a family trip to France in 2012, we decided to ‘officially’ share our knowledge, experience, and per- sonal contacts in France by launching a sister-business called Global Culinary Escapades,” explained Kathy.

➤ Valentina Harris (London) Italy and France www.cucinavalentina.co.uk “Of all the things I do, (writing, TV, journalism, consulting, catering, teaching adults and children, and producing food shows) I love nothing The main area they focus on is the city of Bordeaux, its more than taking groups on tours,” confides Valentina Harris (center of surrounding vineyards including the town of St. Emilion, top photo and in above photo). “It is a magical thing, and the best and and the Dordogne Valley, including the medieval town of most honest way to get to know a place is through your taste-buds.” Sarlat. Kathy Pelz (Kansas City) and two former Dames “On my tours, I try to make sure people go home not only well fed, but have been among the 15 travelers on each tour. also with a deeper understanding of the place they have been. I know Italy “We have personally known for years many of the arti- inside out and love nothing more than taking a group of interested people sans and restaurants that we visit, so the biggest challenge along with me on a culinary adventure. Getting a group together used to in planning tours is narrowing down the places where we be relatively easy, but these days, there is so much competition—mostly can actually take people on the tours because of time con- for poor travesties of what I consider to be a real food and wine tour, it is straints. There are so many fantastic artisans passionate hard to keep the magic going!” about what they do and amazing places to visit with such Valentina has been working her magic since the 1980s—originally 20 rich history that we could easily spend a lot more time in tours per year but now one or two for between eight and 20 people. Be- each area,” said Kathy. ing mostly Italian, an internationally recognized expert in Italian food Unusual things sometimes happen during tours. Kathy and wine, author of 45 published books, and a qualified cookery teacher, relates, “We were having dinner in a private room of a Valentina also speaks fluent Italian and French. castle that had a fire lit in the fireplace, large candelabras Among the lucky travelers on her tours, one wrote, “I must say how much I enjoyed my stay with you and have no hesitation in recommend- ing your tours to friends and family. I do hope your venture continues to inspire and the Tavernelle [Ed. note: a small village in the hills of the Lunigiana, Italy] magic lives on.” Ideas for future explorations came from Valentina’s friends and family who reside in Italy and France, “There is so much to explore!” she said. “Always new thrills and flavours to find; producers to meet; and experi- ences to be had.” Some Dames have gone on Valentina’s tours and enjoyed foods typical of the region such as fresh, handmade pasta; traditionally prepared Parma ham in the Langhirano Valley; and its partner in food, Parmigiano Reg- giano—famous for its balsamic vinegar, prosciutto, and cheese. In conjunction with Edible London May 13-16, Valentina has planned a two-day extension to Welbeck Estate, one of England’s most beautiful stately homes. Her exclusive tour will take you to Welbeck Abbey, in the heart of Sherwood Forest in North Nottinghamshire. For more informa- tion, go to www.lesdameslondon.org.

10 Les Dames d’Escoffier International and candles everywhere, and it was thundering and lightening. When the server left the room, we decided that the atmo- sphere was more authentic without the electric lights from the chandelier so we turned them off! She was surprised upon returning and thought there was a problem with the electricity. We convinced her that we were perfectly fine without the electric lights on and finished our meal in a completely medieval atmo- sphere. Also, I ran into French ➤ Joanne Weir cooking classes. movie star Franck Dubosc (San Francisco) “I travel to these particular locations multiple Morocco, Spain, France, times beforehand as my trips include dinners in Italy, and Greece private villas, special winery visits and al fresco www.joanneweir.com/international-culinary- lunches not accessible to the general public. journeys We’ve enjoy Prosecco and antipasti in a villa along the Grand Canal in Venice; made a huge pot of Having penned 15 books about the food of the Amarone risotto al fresco at a film director’s villa Mediterranean and having traveled extensively in in the Veneto; made bread with Berber women in the countries that surround the Mediterranean for the Atlas Mountains outside Marrakech; and had Joanne Weir the last 30 years, in 2016 is celebrat- a celebration party at the conclusion of a week in ing her 20th anniversary leading culinary tours. Provence complete with Parisian musicians playing Joanne does many things in her career but by gypsy music,” said Joanne. far, Culinary Journeys are her favorite. Spending “In Marrakech, Morocco, we make tagines, cous- a week cooking and traveling together, she’s met cous and bisteeya. In Rioja and Seville, Spain, we many students who have ended up being great do all kinds of tapas, paella and fideos. In Provence, friends. She’s shared weeks with honeymooners, France my groups learn to make brandade, galettes, CEO’s of major companies, and students falling when we were visiting Sarlat’s soufflé, bouillabaisse, bourride, and soupe au pistou. in love with locals. One time “a female guest fell Saturday market and got my In Italy, depending upon the region, we make po- madly in love with my Italian assistant and ended picture taken with him.” lenta, homemade ravioli, and agnolotti. We cook up in the walk-in refrigerator with him,” related Foods typical of the region porcini when they’re in season and shave white Joanne. “As she came back out of the walk-in, where Kathy takes her tours truffles onto pasta in the Piedmonte,” she elaborat- we were all standing there, and her lipstick was are oysters, foie gras, confit de ed. “On the island of Kea in Greece we pick grape smeared all over her mouth! They keep me enter- canard, red wine, canelés (small leaves and make dolmas, taste some delicious local tained!” she said. dessert cakes from Bordeaux), cheeses, and all kinds of meze. All of my classes are She does extensive research for a couple of years black truffles (from Perigord), seasonal foods of the region, with a strong wine to find the right locations and accommodations— and cèpe mushrooms. component in every one.” usually gorgeous villas in Italy, Spanish haciendas Pleased guests wrote, “We saw Joanne’s assistant, Karen, is “fantastic and very or maison d’hotes (B&Bs) in France. The accom- and did so much that the trip thorough, which is what you need to be able to modation has to be up to American 4 to 5-star now seems magical.” “Wow – do this kind of work because it takes hard work, standards with bedrooms and each with its own beyond my expectations with a love of people and patience. Thank God, I have all en suite bathrooms. They also have to provide a surprise around every corner.” three and love what I do!” she enthuses. large kitchen, preferably commercial, for hands-on “Fabulous trip of a lifetime.”

➤ Hiroko Shimbo (New York) do research on hotels, restaurants and places sine and preparation. High points included Japan of activities. I also have many friends who are the live tuna auction and market [Note: now www.hirokoskitchen.com in the food and culture business there. What closed to the public]; the sushi immediately I find challenging is assembling a group in following; the cooking class; the visit to the A native of Japan who grew up and was which each attendee has the same passion Buddhist temple with a little meditation and Hiroko Shimbo educated there, (third from and common sense as I do,” she said. Kaiseki wonderful lunch; the visits to all the different left in photo) has been leading yearly tours meal, ramen, sushi, and charcoal grilled markets; the various Japanese gardens; the for several years to Tokyo, Kyoto, Takayama, seafood are some of the foods typical of the sake distillery, the sake….so many memories, Gokayama, and Kanazawa. “I take 10 people regions where Hiroko takes her tours. so many experiences and a terrific collection to the places where I enjoy visiting and A touring member comments, “The culinary of wonderful people!” experiencing—the places of unique history, tour of Japan was fantastic…a great balance In 2016, her tour travels to Hokkaido, Lake stunning beauty, interesting cultural heritage, of touring, visiting markets and a cultural Toya, Noboribetsu City, Furano City, Lake and diverse food culture,” she explained. immersion, and, of course, eating. Every meal Akan, Shiretoko National Park, and Wakkanai. Hiroko uses a Japanese travel agent to book had a learning component and built on what There is one place left for this tour. If interest- transportation within Japan, but she books we had learned before. I feel I now have a ed, please email [email protected]. the hotels and restaurants. “I always visit and much greater appreciation for Japanese cui-

SPRING Quarterly 2016 11 ➤ Guida Ponte (Boston) stantly research new sites, hikes, cafes, Sao Miguel Island, Azores (Portugal) and more. Last year, Guida doggedly led www.azoresfoodtour.com a group while walking on crutches with a broken ankle! The Azores—a nine-island group in the “There’s so much to do on the spectacular Atlantic 740 miles west of Portugal, are ‘Green Island’ of Sao Miguel that we stay Guida Ponte’ near and dear to s heart. there the entire time,” said Guida. “We Born and raised on Sao Miguel (the largest explore the vibrant capital city of Ponta island), she knows practically every inch of Delgada, the more laid-back village of Ri- it and just about every resident, many of bera Grande, the island’s oldest town (Vila whom are relatives and lifelong friends. Franca do Campo), and “the legendary For 10 years, Guida has taken up to eight town of Furnas, home to volcanic craters people on tours there; in 2016, she will and geo-thermal lakes and natural ‘hot lead four tours. Flying to the Azores can tubs.’” be a challenge. SATA does not fly there Jennifer wrote, “Guida’s brother decided every day, they book up fast, and prices he needed a way to corral us at every Isabelle Chesak vary. Boston Dames and sightseeing stop. We would become so Ann Hopkins have taken Guida’s tour, enamored of the island’s stunning beauty, and her director of communications is we forgot about time. But then we’d hear Jennifer Wolcott . Manuel’s cowbell calling us back to the Her love for cooking simply and with van. On our last day, he gave each guest a fresh, local, and seasonal ingredients, espe- cowbell to take home.” cially seafood, was first sparked as a child In addition to “the freshest seafood you growing up on Sao Miguel. Guida cooked can imagine. It practically jumps off the for 18 years at Legal Seafoods, owned her counter at the market,” Guida tells of own restaurant (Guida’s Coastal Cuisine these two regional dishes of the Azores: in Concord, Massachusetts), and now • Cocida das Furnas: the island’s signa- Jennifer Verrill cooks at much-loved ’s ture “boiled dinner” is a dish slow- Verrill Farm in Concord. Guida is one of cooked in the earth for five hours 25 American chefs chosen by First Lady containg beef, pork, chicken, blood Michelle Obama to join her “Chefs Move sausage, potatoes, carrots, cabbage, col- to Schools” campaign. lard greens, and yams. Every time Guida travels to the island, • Cataplana served in a large, round cop- she visits new hotels and restaurants. Also, Lagoa da Fogo. per pot — a seafood stew with shrimp, her on-site tour guides—her brother, chorizo, clams, a delicate whitefish, July 2015 Group at the market on our last day. Manuel, and friend, Sandra, also con- Guida is sixth from the left. potatoes and onions in a savory broth.

➤ Pam Williams rhona, Callebaut, ICAM, and As with any food program, (British Columbia) Felchlin chocolate companies. dealing with the partici- France, Belgium, Italy, “We are always looking for pants’ dietary restrictions is a Switzerland, Vancouver, the best experiences and challenge. “Europeans don’t Costa Rica, Ecuador learning opportunities for understand this very North www.ecolechocolat.com/ the seven to 12 participants American way of approaching en/programs.html on the tour plus one to three food,” said Pam, “so I always traveling companions, so we tell those with restrictions to Touring for chocolate: what keep up to date on the newest bring their own prepared food Pam could be more heavenly? in chocolate in each country. as they may not find much to Williams (top left), choco- We work with our partners eat in the smaller towns where latier extraordinaire, has been to provide training that is an we spend most of our time.” leading eight yearly choco- intensive experience in using Pam is the owner of Ecole late training tours to many professional equipment, tech- Chocolat and author of Rais- countries for 12 years. “When niques, and advanced recipes ing the Bar: The Future of Fine it comes to chocolate, each re- for production of fine quality Chocolate. The cities where gion has a different chocolatier artisan bonbons, confections, Pam’s company holds its culture. For France, it’s dark and bars,” said Pam. chocolate programs are: chocolate and ganache; in A participant commented, • Belgium - Brussels, Ant- Italy it’s Gianduja. Belgium is “This France program gave werp, Aalst less dark, but that is chang- me an extraordinary experi- • France - Paris, Tain ing. Switzerland is steeped ence and different perspec- l’Hermitage in traditional chocolate, tives in chocolate. After • Italy - Milan, Turin, Lecce and Vancouver is new and this journey I have a greater • Canada - Vancouver modern chocolate,” elaborates extent of the knowledge and • Switzerland - Zurich, Pam. the professional skills. Many Schwyz Her company, Ecole Choco- thanks to Pam and Rachel for • Ecuador - Quito, Mindo lat, takes care of all program their kindness and patience • Costa Rica - San Jose, logistics and works with Val- during this program.” Puerto Viejo and others 12 Les Dames d’Escoffier International ➤ Iliana de la Vega (Austin) Mexico [email protected] “My family is rooted in Oaxaca. I lived in the city and owned a restaurant there for over a decade, so I have in-depth knowledge of it,” said Iliana de la Vega. “I have been a chef and instructor of Mexican food for over 20 years. And I’ve been taking people on custom-trips to Mexico for around 8 years—private tours with chefs and food companies, but it wasn’t until last year that I decided to do tours for the general public.” Given that her tours focus on placing the food of the city within its cultural context to understand the elements that make it so unique, Iliana’s background gives her the necessary tools to show people the roots and culinary traditions of the cities they visit. Her plan is to do a tour every 2 or 3 months for eight to 12 people, beginning with Oaxaca and branching out to Mexico City, Puebla and Mérida. Iliana and her daughter, Isabel, are in charge of arranging every- thing: hotel and restaurant reserva- tions, arranging transportation and activities, etc. but not the plane tickets. ➤ Rachel Gaffney (Dallas) site. “If I won’t stay there, then I’m “When deciding Ireland not putting you there,” she said. “I where I want to www.rachelgaffneys.com visit Ireland numerous times a year take people, I try to and venture out on my own discov- find those unique Born and raised in Cork, Ireland, ering all the people and places off Rachel Gaffney elements that will, is a columnist for the beaten path. The people are my Georgina Campbell’s Ireland, the combined, give inspiration. I listen to their stories, the person a good, country’s leading travel guide. For document them, and research further three years, she has led tours to comprehensive idea when I return home to Dallas.” of what the city is. Ireland, including the wild Atlantic One example was when Rachel Coast, Clare, Mayo, and Sligo plus We visit all impor- was in Ennistymon, County Clare, tant landmarks, Cavan, Dublin and Louth. in 2014, and met Dr. Brendan On her latest culinary tour, “We from ruins to Dunford, whose Ph.D. research important churches went foraging for seaweed in County project was The Impact of Agricultural Sligo with Dr. Prannie Rhatigan and convents, and Practices on the Natural Heritage of the we look at tradi- (in red jacket), author of The Irish Burren. It highlighted the important Seaweed Kitchen; learned how to tion for inspiration, role that farming plays in support- visiting old markets cook with it; and had a picnic on the ing the rich biodiversity and cultural beach,” said Rachel. “We also learned and smaller sur- heritage of the Burren and also the rounding towns to about the ancient tradition of Irish worrying breakdown in traditional smoked salmon in County Clare. find local crafts. farming systems and the habitats Since the tours The group had cooking classes with dependent on them. After meeting Ireland’s leading TV chef, Neven Ma- focus on food, I Iliana at left in chef coat and Brendan, she took her group there try to give people at right in top photo. guire (with Rachel in bottom photo), the next year. in County Cavan.” a realistic and true “An international trip has to be experience of what the people eat, from street stands and Other activities include sampling planned months in advance with local cheeses, visiting farms to learn market food to high-end restaurants,” explains Iliana. careful attention to detail, but I love “Oaxaca is known for the various mole sauces, and we about sustainable farming, eating doing it,” said Rachel. Sometimes at gastro pubs, and meeting the try to give the people in our tours a good idea of what there are unusual happenings for the these are. There is also traditional hot chocolate, quesadil- locals. The group stays in castles and eight to 12 people on the tour. “Last guesthouses and learns about Bronze las with hand-made tortillas, and the local cheese, quesillo. April, we were staying in County Besides trying dishes, we like to introduce people to the Age cooking sites. “We also tour Cavan and the Irish Prime Minister gardens,” added Rachel, “and last ingredients unique to the city, so they can understand was having dinner in the same dining them in the context of the final product. year we toured the Historic Victo- room,” reported Rachel. rian Gardens at Kylemore Abbey in Chef Gabriel Ibarra, formerly of Cappy’s in San Anto- “We have a wonderful time and nio, Texas, said, “I was privileged enough to go to Oaxaca County Mayo.” the locals love meeting the groups. In the process of composing tours, with Iliana in January. WOW! One of the best trips and I especially love showing people the culinary experiences ever.” Rachel researches and visits every Ireland I know: my real Ireland.” SPRING Quarterly 2016 13 Carmella Fragassi, ➤ Patricia Ravenscroft Chef Peppe Zullo. (Washington, D.C.) France, Italy, Morocco, Vietnam, Turkey, & India www.deliciousconnections.com Paolo’s Pizzeria,” revealed Carmella. This much-traveled Dame has Peppe Zullo introduces the led a total of 84 trips in the past guests to the foods of Puglia 22 since beginning her business such as Buratta cheese, cecatel- “Delicious Connections,” in 1994. li, orecchiette, lamb, rabbit, Patricia Ravenscroft researches olive oil, cheeses made from and plans every detail of every trip sheep’s milk, wild boar, horse herself (from two to six per year) meat, fava beans, figs, and and collects new ideas from other pomegranate. And let us not people and printed materials. forget the Fiore di Zucchino a “I can customize any trip for favorite throughout Italy. “When I begin to put a tour together, I get a feel for what the guest wants to learn and see. For instance, one year I asked my wine representa- tive—the owners of Tuscany Distributing, Raffaele Scettro ➤ Carmella Fragassi (Cleveland) and his wife Margaret Mann, Italy to help create a tour of Raf- htttp://lacampagnaonline.com faele’s home town of Rapallo http://tastytomato.blogspot.com/ in Liguria and to arrange tours You can enjoy great, second-generational Italian food at Car- of some of the wineries he mella Fragassi’s La Campagna Restaurant, and you can also represents in the states. sign up to take a culinary tour to her homeland. Most who Along with this, the group take Carmella’s yearly tours are customers of her restaurant. had a cooking lesson at Un “I am just a chef and person wanting to share a little bit of Gaucio with Fausto. Some my Italian heritage,” she said. “The idea for the tours is for of the foods typical of the the guests on this tour to explore the places, the food, and the region are Potato and French people of Italy in the small towns. We are second generation Bean Loaf, Pansotti (stuffed Italo-Americans from the Puglia Region. Our story is like with greens) and walnut many Italo-Americans brought together via tradition, laughter, sauce, Genoese Pesto, Focaccia family and food. Most of my focus is on Italy, and in particu- Formaggio, Farinata (a chick lar, Orsara di Puglia, Provincia di Foggia, a Slow Food Town,” pea kind of pizza).” and the hometown of both sets of grandparents. Our tour After eight years of leading guide, Chef Peppe Zullo, gives us the true taste of Puglia and 14-person tours, Carmella the true taste of Italy’s Slow Food Movement. said, “The biggest challenge is “My tours have gone to a cheese competition, to the grape to make sure that the group crush, to see the canning of tomatoes, and to Benedetto Cava- has chemistry. Actually I lieri, one of the oldest pasta producers in Puglia. We visited pre-screen most of the guests. an olive oil producer, Masseria Cusmai, which I now import. Who wants trouble? The trip Truffle hunting with Nini the pig. should be enjoyable and stress Cooking in Patrick Jeffroy’s We go to some 5-star restaurants such as Antica Sapore, to Michelin 2-star kitchen in the Pane Salute built in 1526, and to Ristorante Medina and free for all.” Carantec, Brittany, France.

➤ Connie Walsh (Boston) and culinary themed individual travel. Our Skype with chefs and other culinary vendors Italy, France, England, Myanmar, Portu- most requested destinations are Italy and for face-time communication. gal, Spain, Turkey France and my most exotic destination was “I follow travel industry and culinary trends www.forks-ontheroad.com Myanmar. The group loved it!” as what are the ‘hot’ destinations—then drill “We’ve had many interesting experiences. In down to identify the top culinary people Connie Walsh has been in the travel indus- London we visited the rooftop of St. Ermins there. I attend industry trade shows and events try for over 30 years, and for the past several Hotel to learn about urban beekeeping—and and meet with people when they come to her focus has been culinary travel. Connie de- tasted the honey. Fascinating and delicious! Boston. Making sure that the experiences are scribes the philosophy of her boutique-sized Tours of organic farms and seeing the pigs in authentic—‘not touristy’—is a challenge,” con- company, Forks on the Road, as discovering situ is always fun and generates some amusing fides Connie. “Ensuring that vegetarians and a destination’s history and culture through its reactions.” those with food allergies are accommodated is cuisine. Connie does a lot of research and vetting of another. Because group tours are often planned She explained,“ I design and operate small sites and restaurants, visiting personally if at a year or more in advance, restaurants may group tours, many of which I enjoy leading, all possible. She sets up international calls via change chefs, altering what was expected.”

14 Les Dames d’Escoffier International private groups. My tours are small and ➤ Gina Stipo (Kentucky) Nancy Nichol and Karen Cassidy (Dallas) intimate—only 6 to 8 people,” explains Italy have been on Gina’s tours. Nancy wrote, Patti, “and range from ages 20 to 80. www.eccolacucina.com “This was the best culinary week I have The foods we cook are those special to ever been on—and I’ve done others in Italy Originally moving to Siena, Tuscany, to the regions, for example: truffles and foie and in France. Gina’s insider’s view gave us work as executive chef on an estate, Gina gras in the Dordogne; handmade pastas information not only on the food but of the Stipo began leading tours 15 years ago to in Italy; and tagines in Morocco. Beverly culture and history of the Tuscans.” that region of Italy. She built up a business Brockus Shaud “I have a wide network of friends and (Washington, D.C.) has doing cooking classes and Donna been on several of my trips, and tours. “At one time, my Hesick (Chicago), came on my “Truffle classes and tours were listed and Foie Gras” trip to the Dordogne last at #2 on Trip Advisor of winter. Donna loved the trip so much ‘Things to do in Siena’!” that she is going to bring a group of her revealed Gina. clients on the same trip in 2017. She began with two to four Donna wrote in Patti’s guestbook, “The people, showing them the best of this trip—getting to know you, wonderful local food scene was even better than the amazing food she was learning herself. Her and wine, great itinerary and awesome sister, Mary Potter, became people. Your enthusiasm for all things Gina’s partner in 2005 and French and your knowledge of the handles all the bookings cuisine and the country have been mo- from Dallas. tivational.” Donna’s 22-year old niece, Formerly, Gina offered wrote, “You are truly an amazing person six tours a year, but since and have made this trip beyond incred- she moved to Louisville, ible. Thank you so much for the greatest Kentucky, she cut back to experience I have had so far in my life!!!” four. That’s because she now Because Patti now lives in Paris, she has owns and operates a small osteria called At an office manager in Washington, Judith the Italian Table, which keeps her busy. Raak, who handles all the bookings. Be- Gina makes a great tour leader. She speaks fore starting her business, “I was a men- fluent Italian, and her expertise in Italian tal health professional,” said Patti, “and cuisine, wine, history, and culture comes I am very good with groups. But what from a lifetime of living and traveling makes my trips work, I think, is that I through Italy. “I first lived in Verona when love people and love sharing my passion I was six. I grew up in an Italian-American for food, wine, history, and culture with family, and as an adult, I studied culinary similarly minded people. For me, there arts in Bologna, traveled extensively and are no challenges in arranging tours. The finally went to live there in 2000.” challenge is attracting new travellers.” “We began by offering onlyT uscany,” said Gina is in chef coat at center of top photo. Many fun and sometimes funny things Gina, “since that was where I lived. Then we Group in Naples with Mount Vesuvius. happen in the restaurant kitchens where branched out to other regions: Campania/ Patti’s groups cook because she takes peo- Naples, Piedmont, and Emilia Romagna/Bo- acquaintances throughout Italy and they’re ple behind the scenes in restaurant kitch- logna. In each area, I strive to show our guests always suggesting new places for me to try. ens with top chefs who have never taught the authentic Italy behind the tourist spots. I So I go and meet new people, eat new foods, to the non professionals. “I remember speak the language and am able to introduce drink the wine. I figure if I love it, so will Michelin 2-star Chef Patrick Jeffroy in our guests to locals making and growing the my guests! And it’s a much more personal Brittany teaching us to make crepes and food. We visit major cities like Siena, Flor- experience because I already have a personal then letting us flip them all around his ence, Naples, Bologna, and Parma, but also relationship with the people we’re visiting,” kitchen to the shock of the staff!” smaller towns that are off the beaten track.” relates Gina.

Connie feels that culinary tours are best experienced in smaller groups (15-18), which allow for more opportunities for hands-on cooking lessons and a better more intimate experience on activities like culinary walking tours, market visits, tastings, and tutorials. Some of the foods typical of the regions where Connie plans and leads tours are: Emilia Romagna -prosciutto di Parma, aceto balsamico, parmigiano-reggiano; Cotswolds, England – cheeses, especially Stilton, paired with ales; Provence – tapenade, bouillabaisse.

SPRING Quarterly 2016 15 ➤ Carrie McDougall (Boston) in food and beverage and Hotel Manage- was well organized and extremely well run. Every Continent ment), led tours for elderhostel’s (now It was a culinary and wine tour and had pre- www.culturalcrossroads.com Road Scholar) Scandinavian Seminar, and arranged meals and wines. Needless to say led 14 Harvard alumni trips. I earned my the dining experiences were over the top.” Her tours, Cultural Crossroads, have been Masters degree in Intercultural Relations/ On that tour, guests enjoyed Caciucco alla honored four times by Condé Nast Trav- International Studies at lesley university in Livornese Lardo, Scampi alla Gemelli, Zuppa eler Magazine’s “trips of a lifetime” and Cambridge, Massachusetts,” said Carrie. di Farro, and Testaroli. fi ve times by National GeographicTraveler Many of Carrie’s group tours have culinary Carrie gets ideas from having visited all Carrie Magazine’s “tours of a lifetime.” But aspects (such as classes, demonstrations, seven continents and over 75 countries, many McDougall ’s 10-year old tour business had and wine tastings and pairings). One of her over and over again with her tours. But she younger beginnings. challenges is engaging chefs who are great always works with local people to provide “I began traveling overseas at 10 years old; at working with people another is making the best service, drivers, and guides. Said was an exchange student in Mexico at 15, sure everyone is happy, as some come only to Carrie, “I do a number of tours for Public France at 17; and lived and worked in India watch and not to cook. Media, non-profi ts, businesses and some for and Nepal setting up programs in schools for a Massachussetts couple wrote, “We re- the general public, as well as private requests the Canadian Government when I was 22. I cently vacationed with Cultural Crossroads from individuals, couples, family, friends, and also studied to be a travel agent, worked in to the Cinque terre area of Italy. Th e experi- multi-generations. I fi nd the ideal size group the hotel and airline business (got certifi ed ence changed our ideas about tours. Th is to be 8 to 16 people.”

FOR THE OF KARL D. WENTE WINEMAKER FIFTH GENERATION THE JOURNEY We work at it relentlessly. Growing and producing great California wines for five generations, not because we have to, but because we love to. DISCOVER WENTE VINEYARDS FAMILY OWNED. ESTATE GROWN. CERTIFIED SUSTAINABLE. LEARN MORE AT WENTEVINEYARDS.COM

© 2016 WENTE VINEYARDS. ALL RIGHTS RESERVED. 0350 ML | LDEI | v1.1 1.25.16

16 Les Dames d’Escoffier International Green tables meets Global Culinary Initiative in Seattle By ann Stratte Gold volunteered to review the past and (Washington, D.C.) make plans for future use of the funds, identifying strategic needs and conference Seattle has a time-tested food scene that enhancements. combines the cosmopolitan appeal of a large (3.) In order to maintain the high qual- city with the green movement of the West ity of our annual conference, Deb Orrill, Coast. as a coastal city with infl uences from Stacy Ziegler, and Ann Stratte will work asia and Mexico and a penchant for fusion, to evaluate our current conference budget the sky’s the limit for what you can fi nd here. model. as conference costs vary from city Or to put it in lDeI terms, Green tables to city, the committee will work on a plan meets Global Culinary Initiative. What a per- that will accommodate these fl uctuations. fect location for the 2018 annual conference! 2016 Conference Co-chairs, Drew your 2016 lDeI Board convened in this Faulkner and Kari Barrett telephoned into fantastic haven of culinary treasures, exquisite the meeting on Saturday morning with plans local wines, tasty craft beers, and the iconic for the October Washington, D.C., confer- Space Needle for their fi rst face-to-face meet- ence. Board members were duly impressed ing of the year at the Marriott Waterfront. with the committee’s work. a lengthy President Maria Gomez kept the board on discussion ensued regarding the Friday night task to accomplish her aggressive agenda and event, which will be a celebration of lDeI’s the business of the organization. 30th birthday—a very special event! using the strategic plan developed at our Other subjects discussed include new-chapter June 2015 meeting in Minneapolis, the board mentoring, conference partnerships, webinars, identifi ed three key focus areas: (1.) advanc- the Quarterly, affi liation agreements, insur- ing the lDeI brand; (2.) the Brock Circle; ance, and fundraising. President Gomez gave a and (3.) conference funding. comprehensive review of the site visits for the (1.) Hayley Mathes-Mattson, Judy Bel- 2018 lDeI conference in Seattle. los, and Bev Schaff er formed a working Th is was a productive meeting with each group to come up with ideas for our num- board member leaving with a long “to-do” ber one priority, les Dames d’ escoffi er’s list. However, the highlight of our meeting brand awareness. Celebrating the escoffi er was dinner with Seattle Dames. Many thanks name and lDeI’s 30th anniversary are to our host and chef/owner Lisa Nakamura two themes that will be explored by this of Gnocchi Bar! Joining us were Bev Gruber, committee as vehicles to increase recogni- Alice Gautch Foreman, Martha Marino, tion of lDeI abroad. Alison Leber, Sheri Wetherell, Jerilyn (2.) as the Brock Circle matures, short Brusseau, and Kirsten Robinett. From the and long term plans must be put in place Prosecco Pear Fizz aperitif to the Pavlova for to manage and utilize these funds. Lori dessert, everything was fantastic. More Seattle Willis, Deborah Mintcheff , and Kathy fun to come in 2018!

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CheCk out the Kikkoman’s Kitchen Page

SPRING QuaRteRly 2016 17 mentoring. She annually coordinates visiting Meet the 2016 chef programs for community college culinary programs and working chefs, and partners Board of Directors mentor/chefs with high school students. Hayley served in government and corporate culinary marketing positions, building a comprehensive First Vice President background in culinary education, foodservice, STACY ZEIGLER and retail promotions. A Michigan girl by birth and a Florida girl for She served as a culinary adolescence, Stacy Zeigler settled in Atlanta after media spokesperson and graduating from the University of Miami. It wasn’t developed culinary marketing promotions with until she moved to Atlanta Harrod’s of London and Bloomingdale’s New York and started working at and Chicago. Hayley has been Hawaii Chapter The Ritz-Carlton, that she President, LDEI Chapter Board Liaison, and as discovered her passion for the IACP Marketing Communicators Chair. She great food and travel. After has a Bachelor of Science degree from Kansas State eleven years with the Ritz- University—where she was named Outstanding Carlton, working her way Young Professional, and a Master of Science in President up from catering assistant Communications from Fort Hays State University, MARIA to Director of Catering both with honors. Hayley is an advocate for girls’ and Conference Services, GOMEZ-LAURENS education programs. She continues to be active she set her sights on off If you’ve been pleased with in her family’s Kansas farm and ranch operation. premise catering. Stacy is currently the Director your LDEI Annual Conference Hayley and husband Michael are avid gardeners, of Sales at Bold American Events, overseeing the hotels, say a big “Thank you!” to hikers, travelers and nature lovers. catering, design and group dining sales teams. She Maria Gomez-Laurens. Since won the companies “Soul of the Family” award 2010, she has assisted LDEI in Secretary in 2011 and doubled the catering revenues from searching, securing, and negoti- $5M to $10M in the course of 10 years. She also BEV SHAFFER ating hotels for the conference Bev is a founding member of the Cleveland/ served 5 years on the National Board of NACE and for “Edible London.” If Northeast Ohio LDEI Chapter, a Board member (National Association of Catering Executives). To you’re happy LDEI now has a for the University of Akron’s Nutrition and Dietet- offset her love of eating and all things chocolate, chapter in Mexico, yep, that’s ics Program, an Ohio State Master Gardener, and she practices yoga and plays tennis. her, too. She also managed the a member of IACP, Chefs creation of the LDEI video and Second Vice President Collaborative, ACF and the design of the Brock Circle WCR. She works full time Pin. During her 20-year career, ANN STRATTE as Corporate Chef and Thank you for the opportunity to serve my Maria was employed by Hilton Manager of Recipe Devel- fourth term on the LDEI board. A charter Hotels and was a 3-time winner opment for Vitamix World member of the Atlanta Chapter of Les Dames of the highest company honor, HQ in Ohio; for Vitamix, d’Escoffier, I transferred “The Circle of Excellence,” pre- Bev travels internationally, my membership to the sented to the hotel chain’s sales specializing in recipe devel- Washington, D.C., Chap- producers with the top 5% sales. opment—having devel- ter in 2000 and currently Now with Helms Briscoe, Maria oped more than 15,000 serve as chapter president. I manages global accounts and recipes on a wide variety of subjects. attended Carleton College specializes in full negotiation Born and raised a Jersey girl with an attitude and and the University of Min- and placements of conferences. sense of humor to match, she has owned her own nesota, and graduated from Born in Mexico City to a Diplo- kitchen store and catering business, been a cook- Le Cordon Bleu in Paris. mat father, our bilingual LDEI ing school director and culinary instructor, has I spent over twenty years President moved to San Diego had her own award-winning cable TV show, has in the corporate world, in the late 1970s. Maria’s world been a food columnist, travel and food writer, is working in sales and marketing for large and small travels with her parents sparked the author of six cookbooks (with food photogra- food companies. As a result, I became an expert in her interest in her true passion: pher husband, John) and a frequent media guest negotiating private-label contracts between manu- working in the hospitality in- on TV, radio, and in the press. facturers and grocery chains. Retiring from the dustry. After earning a Bach- She is the recipient of numerous awards includ- corporate world allowed me to follow my dream elor’s in Advertising, Marketing, ing international writing fellowships and Ohio of becoming a personal chef and caterer. Ann lives and Design, she began a career Dietetic Association’s Outstanding Contribution in Annapolis, Maryland, and Jamestown, R.I. with in event production and design. Award, and feels privileged to serve on the LDEI her husband, Bill, and two Cairn Terriers, Marge Maria served as president of the International Board as current Secretary. and Fargo. San Diego Chapter and four Treasurer terms on the LDEI Board: two Third Vice President as Chapter Board Liaison, one DEBORAH ORRILL as Secretary, and—last year, HAYLEY JO MATSON-MATHES Deborah Orrill’s culinary conversion occurred A consultant living in Honolulu, Hayley as first vice president. She has while working in finance forT exas Instruments Matson-Mathes serves as the executive director been happily married to Dean France in Villeneuve-Loubet, the birthplace of Au- of the Hawaii Culinary Education Foundation, Laurens for 14 years. guste Escoffier. Quellecoïncidence! Enchanted by a nonprofit dedicated to culinary education and 18 Les Dames d’Escoffier International the markets, restaurants and French culture KATHY GOLD Immediate Past President of food, Deborah eventually left TI to work Kathy Gold is a member of the Philadelphia LORI WILLIS at the École de Cuisine La Varenne in Paris. Chapter, where she served on the Board for Lori Willis has built a 30-year career on Afterwards she con- eight years and is the Immediate Past Presi- the talent of establishing or improving the tinued her passion for dent. Kathy is also a efficiency of communications operations for culinary education member of Women private, public, state, and non-profit entities. in roles with Anne Chefs and Restaura- She is an award-winning writer, photographer, Willan at La Varenne teurs, where she held and video producer in Burgundy, Patricia the position of Local and has staged many Wells in Provence Exchange Coordina- large-scale meeting and Paris, Lorenza tor for many years. events. This fall, she left de Medici at Badia After a successful corporate life to form a a Coltibuono in 20-year career as an communications con- Tuscany, and Central investment profes- sultancy that provides Market Cooking School in Dallas. Further- sional, she followed a myriad of services in ing her mission, Deborah has been active her passion into the kitchen, taking formal support of individual in The American Institute of Wine & Food training at Le Cordon Bleu. Kathy opened a clients or communica- (serving two years as national chairman) and catering and private chef services company tions teams across a LDEI Dallas. Based in Dallas, Deborah and was a frequent guest chef at Williams- variety industries, including food, beverage, enjoys summers on the coast of Maine where Sonoma and Sur La Table. In 2005, Kathy and hospitality. She remains active, energized the culinary education continues: just how opened In the Kitchen Cooking School, an and excited about her work with Les Dames many ways can lobster be prepared? event space and hands-on cooking school in and serves clients who benefit from her growing Haddonfield, New Jersey. In addition to pub- culinary connections and expertise. Presently, Chapter Board Liaisons lic classes and corporate team building events, Lori serves on the Executive Board of the JUDITH BELLOS Kathy hosts The Wounded Warrior Project, United Way. In support of the organization’s Judith began her career in food and beverage and holds classes for people with autism. “Feeding St. Louis” initiative, she is working management within the hotel industry where to help provide creative and unique solutions her love for all things food took hold. In 1981 DEBORAH MINTCHEFF to support those in the St. Louis community she, along with her Deborah Mintchefflives two of her pas- who work tirelessly on hunger relief, including partner, founded Ces sions every day: as a cookbook editor and St. Louis Dames. She is a founding member & Judy’s Catering, a certified life coach. Her love of cookbook of the St. Louis Chapter. Lori is entering her a privately held publishing was devel- fifth year of Board service and she is proud that corporation, serving oped at the boutique her eight-year-old St. Louis Chapter has three the St. Louis area in book-packaging members presently engaged in international social and corpo- firm of Smallwood leadership—either on the Board or interna- rate catering, also & Stewart in New tional committees. specializing as a food York City. Formerly service management Deborah was a top Executive Director company to large food stylist, sought GREG JEWELL not-for-profit institutions in the St. Louis after for her excep- Executive Director Greg Jewell is in his 14th area. Judith’s passion has always been fine tional baking skills year as the Executive Director of LDEI. He food and entertaining. She feels fortunate to and creativity. Her started his company, have been able to build a successful career and love of food styling evolved while working in AEC Management Re- business around that passion. Her favorite magazine test kitchens, but her professional sources, in 2000, after foods are mushrooms and anything seasoned start began as a garde manger at Tavern on the spending 13 years with with rosemary, thyme, garlic, or fennel. As a Green. Five years ago, she got her life-coach another management founding and active member of the St. Louis certification through the CoachesT raining company in Louisville. Chapter, she found a way to satisfy her wish Institute (CTI) and the International Coach Today, his company’s to connect with other talented women in her Federation (ICF). Her diverse client roster client roster includes field and also be able to share her good works includes the United Nations. She is a former Foodservice Consultant through philanthropy to her community. She president and co-president of the New York Society International, says she found Julia Child and Marcella Ha- Chapter and has a Masters degree from New American Institute zan to be the women who helped fuel her love York University. of Wine and Food, North American Thermal of fine cooking! She also tries to pay homage, Analysis Society, Kentucky Hotel and Lodging often, to all those mentors who helped her Association, Kentucky Society of Health System hone her business skills all along the way. Pharmacists, and a half dozen more.

On LDEI “I smile thinking of LDEI’s early building years. “There comes a time in your life, when you I smile again at the current leadership group that is really think about where you want to give your guiding us to new heights. time, talent, and treasure. It may change over “The legendary slogan coined by the Leo Burnett the decades, but in my case, I continue to be Advertising Agency almost a half century ago says it drawn to LDEI, its mission, and vision, as well all, 'You’ve Come a Long Way, Baby!' And we cer- as the friendships I have shared over the years. tainly have. Yet, there is more on the horizon for LDEI Add to that, the opportunity that LDEI affords as we continue to move forward in our 30th anniver- each member to be a part of an organization of sary year and beyond.” substance and value that gives back to others. —Alice Gautsch Foreman, Co-founder Seattle Chapter

SPRING Quarterly 2016 19 LDEI LEGACy AWARD REPoRtS Ashley Hawkins

I’ve been in wine marketing communica- tions for 11 years at Whole Foods Market’s global headquarters, and it’s been a passion of mine since day one. I’m always on the look- out for opportunities to expand my knowl- edge, and when a Dame at work forwarded the application, I applied. I was thrilled to win a communications internship award with Chateau Ste. Michelle! Th ank you to my amazing and inspiring and super-fun host, Kari Leitch, Vice President of Communications and Consumer aff airs at Chateau Ste. Michelle Winery, who tailored (and juice from the tanks with their wine- stick with the communications side of beverage. my week perfectly to everything I was hoping makers—my fi rst). I was also inspired by the mission-driven to learn—and I got to taste fabulous wine, I came to understand from talking with work they do with Women of the Vine, and stay at a gorgeous location. the winemakers about how marketing plays Women of Wine, and their scholarship fund. Th e experience opened my eyes to the types a strong role in helping identify the types Huge appreciations to lDeI and Th e Julia of jobs available in the industry and gave me of wines they create. In particular, I loved Child Foundation for sponsoring the legacy great ideas to bring back to my team about my chat with Brett Scallon, Chateau Ste. awards. It was an incredible honor to win, how marketing and communications are Michelle’s vice-president of marketing, who and I am truly humbled to have been a part structured in one segment of the wine indus- walked me through the soup to nuts branding of this great educational experience. try that I was unfamiliar. of one particular wine label that will be com- Nicole Aloni and Cynthia Nims, my rock I’m still pinching myself that I was able to ing out in the future. I learned about how his star tour guides, introduced me to a more de- sit down to thoughtful conversations with team spots trends, wine product innovation, licious Seattle than I’ve ever tasted. Somehow, leaders at Chateau Ste. Michelle in marketing, and a new approach to stretching our team to they squeezed into one day: two bakeries, communications, education, and guest ser- look more widely and much further out. two chocolate shops, a brewery, a distillery, a vices. I heard about how teams are structured, I participated in a new wine label brainstorm Spanish kitchen shop, and a spice shop. and, strategy, and their ideation. I tasted samples and went on actual sales calls—both on and they wrapped it up with a fabulous dinner of their portfolio with their master sommelier off premises—that helped me decide I want to and more incredible Dames. Katie Groff man

Soon after arriving at Wente Vineyards, I met with Karl Wente, fi fth generation winemaker. When I asked him how I could make the most of my week’s experience he said, “Focus on my intended end result and keep asking questions.” I had two goals: 1) to gain a better understanding of the process of making wine; and 2) to gain knowledge and insight on sustainable business. Th rough the Wentes’ guidance, I was able to gain insight on how a fi fth generation business whose focus is on sustainability executes its mission. What that means in the vineyard and in the work place, how that translates into a brand, and how the company generates profi ts. most of my fi rst day teaching me about the We talked about the importance of cultivat- My fi rst day at Wente I followed the grapes winemaking process. I punched down and ing creativity, empowerment, and inspira- through the wine making process: picking, pumped the grapes into the fermentation tion. Th at it is how you play the game that checking the “brix,” crush, fermentation, into tanks. I fi lled wine barrels, barrel tasted, and is important. I was enamored with what I barrels, and fi nally to bottle. Wente uses both learned how wine tastes as it ferments and saw: nurtured creativity based on accountable science and creativity to produce its wines. Th e which fl avors and aromas the barrels, yeast, building blocks fi rmly rooted in the possibili- wines are constantly checked chemically, and and the diff erent clones impart. Th is was my ty of making a profi t in a sustainable business. then decisions are carried out based on results. fi rst time tasting like this, and as a sommelier, My time at Wente was valuable and fi lled Wente’s use of chemistry was more then I had this was an extremely useful experience. with growth. I was able to accomplish both of previously experienced. It allows the winemak- Over breakfast, Carolyn Wente and I dis- my intentions. Following the grapes through ers concrete results that allows them to use cussed how to allow freeform ideas to fl ow, the wine making process was an extremely use- creativity to guide the science. Giving them the how to hold these ideas in your mind, turn ful experience. and then, chatting about busi- ability to produce the best wine based on what them around, and let go of what does not ness with the many managers at Wente gave the grape is actually doing. fi t. Sometimes it is easy to get caught up in me insight into how Wentes run their business. Claude is the head winemaker at Wente freeform ideas and not make progress. and, Th e contacts and experiences I had from my Winery for the small lots. He graciously spent sometimes a great business idea can evolve. week at Wente will continue to help me grow. 20 Les Dames d’Escoffier International Kelly Patkus

as much as I enjoy teaching students culinary and pastry arts, I also love being a student. I applied for the lDeI legacy award to try meeting one of my 2015 goals—to go on an adventure that would change my life both professionally and personally. So, imagine my sheer joy when I received the call from Sue Robison that I had won the award for the Farm-to-table experience with Wailea agricultural Group on the Big Island of Hawaii. I was so excited to learn more about Ha- waiian agriculture. Before my trip I spent countless hours researching it and the import/ export laws. I wanted to be sure I made my host, Lesley Hill, proud. I spent a week on her 133 acre farm, learning about growing and processing the Heart of Palm plant. Th is trip of a lifetime was full of new experi- ences, sights, and tastes. We began with a brief tour of Hilo and Honomu. arriving at the farm’s driveway, I thought we were in Jurassic Park. I have never seen so much green—beautiful old trees climbing out of the side of the mountains, lush fl ora, and Leslie Hill (left) and Kelly Patkus. the beautiful coastline in the distance. after a farm tour, we had a home-cooked meal On the fourth day, I rode with the farm- stand it. Her dedication to her business and featuring heart of palm. ers to see how they cut the palm trees. Wow, to hospitality made me understand and feel Day two began at 6 a.m. at the packing what an experience! Th e trees, once cut, will the aloha Spirit. Words cannot express my house. I met the farm workers and learned grow a new palm shoot, making it a sustain- profound appreciation to lesley, lDeI, and the process of taking and processing orders able (regrowth) plant. Riding the Gator trac- the legacy awards committee. Th e warmth for heart of palm. Not a single plant was cut tor around the farm, I saw plants and fruits and generosity shown to me at the an- without an order for it—a true farm-to-table such as bananas, mangosteen, lilikoi passion nual conference by Dames and other legacy operation. Th e staff harvested the palm and fruit, ulu, avocados, coff ee, vanilla, lychee, award winners and hosts made this whole cut it to order. My job was to build and pack rambutan, acai, cloves, bay leaf, and Meyer experience one that I will treasure forever. I the boxes for Fedex pick up. I was nervous lemons. I tasted and cooked with everything appreciate and respect the lDeI commitment to be working with such a perishable and ex- in season picked from the farm. to continued education and to the support of pensive product. My goal was to take pictures lesley’s passion and commitment to the women in the hospitality, food and beverage of each step of the process, but I was so busy local Hawaiian food system has encouraged industry. Th ank you again for a wonderful, avoiding mistakes, I forgot. me to make a stronger connection to my local life-changing opportunity. food system and to help my students under-

Jean Moniz

From meeting farmers to consumer sales, my lissa’s representative does that early start every stores and learning the sales and vision of week in los angles showed me some behind- day to see what’s new and trendy as well as to the product. Th e way product is displayed the-scenes footage of the produce world. I coordinate special orders for clients. promotes sales. I am very critical when I go to arrived on a late Sunday night in July where Santa Monica Farmers Market:.What can I a store that doesn’t have strong standards. My I was met by my host Nancy Eisman. Nancy say but WOW! Chef Miki Hackney escorted last day was spent with many great women of made arrangements for me to stay with her me through the market, which was great Melissa’s where I was able to use fresh produce for the duration of my week-long visit. We because she is very knowledgeable about dif- and Melissa’s test kitchen to bring the West quickly introduced ourselves, and we began ferent produce and their uses. some Southern fl air. our week-long voyage early the next morning. a client of Melissa’s is Dodgers Stadium— aside from planning a great itinerary, Nancy My journey began at a berry farm where I one of the fi rst sports venues to focus on eisman and Ida Rodriguez arranged many was greeted by the farmers and some deli- better food options during events, and what lunches and dinners with local Dames. While cious berries. Picking berries is a physically better way than utilizing great produce sup- learning the farm-to-table process, I was also demanding job, but there is much more to plied by Melissa’s! I had the pleasure of meet- fortunate to have spent time with many suc- it than that. Properly caring for your land ing with the very busy venue chef who took cessful Dames. In a single week, I learned so in addition to following all local and federal time to show me around the large foodservice much more than I could have ever imagined! regulations can be just as exhausting. operation. We were also able to sit baseline again, I cannot thank the legacy awards Waking up early is never my idea of a good and watch the los angeles Dodgers win the enough for such a great program that allows time; however, those are the operating hours baseball game. women like me to continue to thrive in this of the Wholesale Distribution Market. a Me- My next day was spent touring local grocery industry.

SPRING QuaRteRly 2016 21 Van Doren Chan

On my fi rst visit to Washington, I was much tougher for a certifi ed-organic restau- Th is experience opened my eyes and made amazed by the abundance of restaurants and rant. Nora fi nds ways to keep the food cost at me further realize how unglamorous our the city’s sophisticated hospitality scene. a manageable percentage so menu prices aren’t industry is. Often enough, I have guests ex- Restaurant Nora is the fi rst certifi ed organic too expensive. pressing to me, “Oh, it must be so much fun restaurant in america—started in the 1980’s at Nora, the menu changes daily to ensure to be a chef/sommelier. your job is to create when it was even more diffi cult to source the freshest ingredients. every morning, Nora delicious dishes and pair with great wines.” organic produce than it is today. checks on the daily delivery; twice a week although food is our passion and we love During my legacy week, I observed my she purchases fresh ingredients at farmers what we do, guests don’t see the long hours host, the ambitious Nora Pouillon, lead her markets. Working closely with the executive we put in studying and researching and hard culinary team through many challenges. One chef, they create the daily menu along with work of food preparations. Th e details to executive chef, two sous chefs, and over 15 the culinary team. Dishes vary from asian execute each dish make it seem eff ortless to cooks execute seamless services. Most have infl uenced Pad Th ai served in roasted squash our guests. been with her over 20 years, and they treat to grilled american grass-fed steak. Nora just celebrated her 70th birthday, each other like family. By noon the culinary team starts dinner is the author of two books, and travels on a full-time purchaser fi nds the best local or- prep. at 4 p.m. the staff gathers at one big book tours sharing her amazing stories. She ganic ingredients for the restaurant from over table for family meal. I sat in on this and lis- also owns a sustainable seafood distribution 200 local producers and distributors. every tened while the chef presented the day’s menu company, which supplies many local eateries purchase has to be precise, be mindful of stor- and discusses wine pairing with the fl oor in Washington, D.C., and still works 12 to 13 age and food cost. We in the industry know manager and service staff . Once the clock hits hours a day. It is not glamorous. She showed how hard it can be to maintain a healthy 5:30 p.m., the culinary team is back in their me that hard work is the foundation of her margin for a conventional restaurant. It is stations, and service begins. restaurant’s success.

Christine Burns Rudalevige

a few years back, I received an email from was working on three recipes for a friend whose email signature included a the following day’s holiday issue quote that read: “Th ere is a special place photoshoot. in hell for women who don’t help other Making me feel I was a con- women.” tributing, valued member of the Since reading it, I’ve gravitated toward team was the fi rst of Susan’s many women who espouse the kind of personal mentoring successes. She found and professional generosity not found the time to take my comments in that particular corner of hell. So in a into full consideration about the roundabout way, that quote led me to the recipes, suggestions for prop styl- lDeI legacy award. ing, and source recommendation. Of my 25 years in journalism, the recent With Sharon hosting me in her six are exclusively about food. at every turn, testing lab—the place where all there has been a Dame to help me. Virginia kitchen gear gets, or fails to get, Willis (atlanta) gave me insight on how the “Good Housekeeping Seal of to rock and roll the freelance food writing approval,” we developed a testing circuit. Cathy Barrow (Washington, D.C.) protocol for home deep fryers. gave me the opportunity to test recipes She schooled me in advertising/ for her award-winning cookbook. Nancy editorial separation of church Matheson-Burns (Northeast) saved my ba- and state, the role of consumer con when she located geese for a Christmas advocacy in our industry, and the table styling. I worked, stayed, and played delicate balance between useful with New york Dames for my legacy week in technology and needless bells and late September. whistles. Susan Westmoreland Sharon Hosts and a highlight was dinner with Franke at Good Housekeeping and Jan Haz- Suzi O’Rourke, Michele Scico- ard (who opened her home to me), tailored lone, Deborah Mintcheff and my experience to suit my needs. Th ey knew Jeanne Voltz at Haldi, a fabu- I wanted a feel for the interconnectedness of lous Indian place. My takeaway the food publishing world in New york and from the dinner circles back to an understanding of the soup to nuts work- my starting quote. Being in the fl ow of producing a magazine food section. I got both, in spades. Within an hour of ar- presence of women who have riving at the Good Housekeeping test kitchen spent their careers helping other on the 29th fl oor of the Hearst Building women, respecting their time and on West 57th Street, Susan had introduced relishing their talents, is truly a me to their recipe testing protocol and I life-changing opportunity.

22 Les Dames d’Escoffier International

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SPRING QuaRteRly 2016 23 CHAPTER NEWS Janet Burgess (LA/OC) ANN ARBoR | ATLANTA | AuSTIN | BIRMINGHAM | BoSToN | BRITISH CoLuMBIA, CANADA | CHARLESToN | CHICAGo CLEVELAND/NoRTHEAST oHIo | CoLoRADo | DALLAS | HAWAII | HouSToN | KANSAS CITY/HEART oF AMERICA KENTuCKY | LoNDoN, ENGLAND | LoS ANGELES/oRANGE CouNTY | NoRTH CARoLINA | MEXICo | MIAMI | MINNESoTA MoNTEREY BAY AREA | NASHVILLE | NEW YoRK | NoRTHEAST | PALM SPRINGS | PHILADELPHIA | PHoENIX | PoRTLAND SACRAMENTo | SAN ANToNIo | SAN DIEGoSAN FRANCISCo | SEATTLE | ST. LouIS | WASHINGToN, D.C.

ATLANTA and its back features a vibrant collage of Cleveland Dames, Gayle Skelton events, meetings, food, and drink. Th e chapter plans to use it to promote general awareness of the organization and its We had such fun in November at our second “Dames members as well as for member recruitment. Who Play in the Kitchen,” inspired by and in memory In November, Gloria Cipri Kemer hosted a dinner and of our dear Lea Brueckner. Hosted by Stacy Zeigler program about new coff ees she is featuring at her emerald and Gena Berry, the theme was “Dames Who Don’t Necklace Inn tea Room. Dames enjoyed a delightful array Know Jack.” Fare ranged from Jackfruit appetizers to of hors d’oeuvres, cocktails, and delicious dinner in the tea Woodsmoke Jack’s trout Salad, amber Jack in parchment room’s lovely Victorian setting. annie Denton of Red Cedar paper, and a fi nale of Jacques Pepin’s chocolate mousse. Coff ee Company gave an intriguing presentation about her ex- to round out the evening we had a fabulous apple Jack peditions in Costa Rica sourcing coff ee. Th e evening wrapped Cocktail, and Kendall “Jack”son wines, and a playlist up with dessert and—the reason for the evening—coff ees and created with all our Jack favorites. Creativity was not lack- teas! ing! It was a great night to connect with new and tenured Dames alike. CoLoRADo later in November, we gathered for our chapter meeting, Sandra Dugan lDeI atlanta looking ahead. Th e Iberian Pig in Decatur treated us to an assortment of delicious tapas and wine In December, our chapter shared holiday cheer at a brunch at pairings in a private room as we raised a toast to 2015 and Michele Morris’ home in Denver. Michele prepared a gluten- celebrated the installation of the 2016 Board. We went free and vegetarian brunch for the group, and a number of “Home for the Holidays” in December as Melissa Bun- Dames shared in a cookie exchange. nen hosted us at her lovely home for this annual tradition. In January, Kuvy Ax arranged a fundraising event for the Th is fabulous potluck dinner provided a festive end to Colorado Chapter at aloy Modern Th ai, one of Kuvy’s 2015. clients. Guests paid a fee to the chapter to attend the res- In January, we hosted our annual fundraiser, Culinary taurant’s soft opening, and in turn, enjoyed a handcrafted Futures, which funds our aspiring Culinarian Scholarship. cocktail and a three-course dinner featuring some of the Th is tasting event held in conjunction with the January incredible dishes the restaurant will be serving. aloy Modern Housewares Show at americasMart features live entertain- Th ai’s co-owner Bo Bean generously donated all proceeds ment and a raffl e. Most importantly, through attendee from the evening—including cash donations made to a and sponsor support we raise over $25,000 in one short “blessings tree”—to the chapter in support of our 2016 evening, enabling a high school senior to attend culinary scholarship program. school on a scholarship. DALLAS BRITISH CoLuMBIA Suzanne D. Felber Nancy Wong Th e Dallas Chapter has been deep into planning our annual On November 26, 2015, some Vancouver Dames and fundraiser, Raiser Grazer, which will be held at the Dallas friends gathered over dinner and improv comedy to kick Farmers Market on april 3, 2016. a committee retreat was off the holiday season at the chapter’s quarterly “In- held to help fi nalize details; all of our members have been Reach.” a lovely family-style dinner at award-winning committed to making this the most profi table event we have edible Canada was followed by a hilarious performance of held to provide even more scholarships in the future. Christmas Queen 2 – you Better Watch Out at Vancouver Hayley Hamilton Cogill and her nonprofi t Dallas uncorked Th eatreSports. Th e “Queen” joined us for a photo at the held a wine dinner featuring Merryvale wines that raised over selfi e station. $2,000 for our chapter! Hayley has also been hard at work on Raiser Grazer, and is chairing our fundraising committee. CLEVELAND Th e holidays found many of our Dames giving back. lifestyl- Suzanne Felber Shara Bohach ist was responsible for helping furnish and equip an apartment for a homeless woman and her two chil- Th e Cleveland Chapter dren. Th e mother works for Kroger, and one of the daughters introduced a new postcard is putting herself through college working at eatzis Market to help increase aware- and Bakery. She made sure the kitchen was fully equipped and ness, visibility, and grow the pantry and refrigerator was full so this deserving family the chapter. Designed by could have what they needed for their new lives. Shara Bohach of unity a group of Dames joined Mary Kimbrough to cook and Design, its front displays serve at the annual Stewpot Holiday ladies lunch. Th e the Cleveland Chapter Stewpot off ers a safe haven for homeless and at risk individu- logo along with a descrip- als in Dallas, and it was an honor to serve women on this tion of the organization, special day.

24 Les Dames d’Escoffier International Hawaii Chef Debbi Dubbs brought fresh pine wreaths and adorable hol- Marsha Dupont Taylor iday decorations. She took us through “Wreath Making 101,” and what fun we had! Wire, ribbon, and ornaments were passed; glue The Governor of Ha- held it all together. Everyone took home their fabulous creations. waii proclaimed October There’s nothing like a fun potluck and craft project to get everyone 22, 2015, as “Les Dames visiting and enjoying the spirit of the holidays. d’Escoffier (LDEI) Food Day Celebration.” Pam Nashville Boyar who runs The Farm- Mindy Merrell ers Market in Waimea Val- The Nashville Chapter started off 2016 with a celebratory Mid- ley on the North Shore of Winter Get-Together on January 11 at the Goo Goo Shop in Oahu hosted this event. The downtown Nashville. Beth Sachan, Goo Goo’s marketing direc- special day was to call atten- tor, explained the colorful history of Nashville’s iconic candy and tion to the rising awareness how the brand was of food literacy, knowledge of farmers and local sustainable food reinvented for the 21st practices. century. During the LDEI recognized the critical role of farmers, farmers markets, event, these four new- CSAs, and local growers to create flourishing societies, thriving est members were for- economies, and healthy environments. LDEI felt this would pro- mally welcomed into vide an opportunity to demonstrate their gratitude to the local area the Nashville chapter farmers markets, and CSAs that provide a rich variety of locally with a congratulatory grown agricultural products. LDEI highlighted the local challenges toast: that require all of us to apply critical thinking, communication, • Erin Byers Murray, author and managing editor at Nashville creativity, and collaboration towards building a more sustainable Lifestyles magazine and grand-prize winner of LDEI’s 2015 M.F.K. food source. LDEI continues to promote opportunities and recog- Fisher Awards for Excellence in Culinary Writing; nizes the connections of our food to our environment, economic • Melissa Corbin, food and travel journalist and founder/owner and social challenges that face us here in Hawaii. of Corbin in the Dell, a local food and content strategy consulta- The “first lady of food,” Hawaii’s First Lady, Dawn Ige, was the tion service; honored guest. Wailua culinary teacher Marsha Taylor presented • Maneet Chauhan, chef/owner of Chauhan Ale & Masala Mrs. Ige with an apron and baskets of food from the Farmers Mar- House, Mantra Artisan Ales, and a judge on the Food Network ket. Wailua High and intermediate school presented the winning show “Chopped” and photo of the “Know your farmer, know your food” contest and T- • Melinda Knight, pastry chef and owner of Melinda’s Kitchen shirt of student art. (#northshorelocavore) This contest showcased providing catering services and cooking and baking classes; Up- the awareness of the students to the richness of the rural North coming events for 2016 include Bourbon Bash, Table at the Back Shore agricultural area. dinner get-togethers, the Eat-Walk-Nashville tour, and cooking to Los Angeles/Orange County benefit the Nashville Food Project. Deirdre Michalski Northeast The LA/OC Chapter welcomed the holidays in style—farm style, Marilee Spanjian that is. One of our newest members, Anne Manassero, kindly opened her Manaserro Farms in Irvine, California, to celebrate the holidays in her charming venue. They have been farming in this area for a staggering 93 years. Sitting in a huge tent adorned with antique wooden frames and stained glass, the wooden picnic tables were decorated with burlap and large lanterns. We shared a delicious pot- luck from all the amazing cooks and chefs! We also enjoyed mulled wine, great food and beautiful and yummy sweets for dessert.

HK student Carla Foley mixes ingredients. Second photo: LDEI member Barbara Lauterbach teaches HK students’ Patrick Waldron and Jocelyn Kennedy.

Northeast Chapter members Marilee Spanjian and Barbara Lauterbach joined together for a savory and sweet hands-on cu- linary adventure for non-professional cooks in December. Tucked inside Marilee’s cooking classroom, The Hidden Kitchen at The Clockwise from bottom left Anita Lau, Rubina Inn at Weathersfield in Perkinsville, Vermont, Barbara, a Certified Jaffer, Sebastian McElvane, Nancy Hunyadi, Cooking Professional, cookbook author and former B & B owner, Marie-Annick Courtier, Matyas Hunyadi. Clockwise from bottom left: Anne Mastoris, shared tips, techniques and preparations for holiday entertaining. Marje Bennetts, Debbi Dubbs, Rubina Jaffer, Students learned to make everything from Brie Strata to Spinach Janet and Burgess, Trina Kaye Alison Ashton, Timbales to Cranberry Marscapone Pots de Crème. On February Sebastian McElvane. Alison Ashton 27, award-winning author Molly Stevens returns to The Hidden Kitchen to teach a hands-on Braising vs. Roasting class.

SPRING Quarterly 2016 25 Palm Springs Pamela Bieri San Antonio Nichole Bendele Palm Springs is gearing up for their The holiday season was busy but it didn’t slow our Dames down! The L’Affaire Chocolat: San Antonio Chapter celebrated the seventh Annual Roy Mass Youth High Tea at the Alternatives-LDEI Holiday Luncheon by providing gingerbread house Classic Club planned decorating, a luncheon, and Christmas presents for the children to for February 21. The unwrap. Dames and various local businesses donated products, services planning commit- and their time to make a joyous occasion for the children who wouldn’t tee—Chair Janet be with their families during the holidays. Harris, Dawn Rashid, Ellen Spencer, and Andrea Rosenblatt, with Charlisie Osborn, Classic Club events manager, have been working hard to make it a fabulous affair. The seventeenth annual event is the Palm Springs Chapter’s major fundraising event featur- ing a live auction, raffle drawings and capped off by a delicious chocolate dessert buffet over 25 feet long. Dames brought food and/or volunteered to feed more than 300 people the week before Thanksgiving at Cavalry Christian Cen- ter in Cathedral City, as a community outreach effort to those in need. Thanks to Mindy Reed, Kelly McFall, Molly Hosner, and Gail Nottberg for their generous food donations. Volunteering to serve food were Ellen Spencer, Devlin Hosner, Molly Hosner, Larry Jenkins, Holly Adams, Sandra Tor- res, Pamela Bieri, Andrea Rosen- Leslie Horne bringing turkeys to the SA Time Dollar Community. Naylene Dillingham, Marty Gonzalez, Ming Qian. Di-ana Arias, Judy Porter Smith, blatt, Janet Harris, Nichole Bendele, Pat Smith. Elisabeth Wood, and Dawn Rashid. Our chapter’s Green Tables Initiative has teamed up with Wilson A Holiday Party, Elementary this year to show students how to make and cook healthy held in the festively food choices at a young age. Our Dames have given cooking demos decorated home of to get the students involved. To celebrate the December holiday Dawn Rashid and season, freshly made hot chocolate was served for 500 students to her husband Ken, enjoy. ¡Delicioso! Our chapter also had a food drive collecting 500 was attended by Gail turkeys (Sysco courtesy price), canned goods, and pet food for the Nottberg, mem- SA Time Dollar Community. Its focus is to create community by bership chair; Lisa providing programs that build respect through reciprocity and social Wherry, vice presi- networks. The program also allows people to donate their “assets or dent and immediate gifts” in exchange for produce from their garden, services, gardening, past president; Nancy Cohee, treasurer; Mary Clare Mulhall, and tutoring. ¡Salud! secretary; and Bonnie Barkley, Kristy Kneiding, Sue Rappaport, Dawn Rashid, Ellen Spencer, and Pamela Bieri, president. Washington, D.C. Ann Stratte St. Louis A huge turnout of 88 people at- Cecily Hoffius tended “The Life and Times of Julia We kicked off the year with our Annual Meeting on January 13. Child” by Barbara Haber, who flew It was held at Ces & Judy’s Catering at Le Chateau where we en- down from Boston on December joyed wine and light hors d’oeuvres. We reviewed 2015 and planned 12 to give the talk at RIS Restau- ahead for two great fundraisers in 2016. It will be a repeat of our rant; Ris Lacoste opened her entire successful wine tasting night with a comparison of new versus old restaurant for our event, which was styles of wines. Liz Kniep from Pinnacle has been instrumental in chaired by CiCi Williamson. (The Event chair CiCi Williamson, getting this program put together with tremendous support from restaurant is not open for Saturday Barbara Haber, and Ris Lacoste Marilyn Freundlich and her committee. Over 100 attended last luncheon.) Door prizes of Julia year, and we hope for more in 2016. Child books were given, and Les Dames gave Barbara a Julia Child We are also repeating the fun Craft Cocktail Event held at Off Rose bush to plant in her yard. The menu comprised Julia Child’s Broadway, Patty Long Catering. Arlene Maminta Browne helped favorite foods, and Barbara, a close friend of Julia’s, gave wonderful the committee get commitments from several local distillers and it reminiscences of Grande Dame Julia. Barbara was herself the recipi- was a great event and enjoyable evening. ent of LDEI’s $5000 MFK Fisher Award. On April 15, we will hold our first Global Culinary Initiative The following evening, over forty D.C. Dames gathered for our an- event, a Taste of India dinner. Judy Bellos, Nina Furstenau and nual Holiday Potluck hosted by Bonnie Benwick in the tony Gold Roberta Duyff, along with the committee are working to put Coast (Crestwood) neighborhood of Northwest Washington. Fan- together a very fun, informative evening. tastic food, wine and conversation flowed throughout the evening. A Beekeeping program with Priscilla Ward and Wendy Kapsak Drew Faulkner and Kari Barrett held an informative meeting with Reinhardt, and a cooperative with Operation Food Search, Sunny the members, before the party, to discuss the annual LDEI confer- Schaeffer are in the works. Stay tuned! ence to be held in Washington in October.

26 Les Dames d’Escoffier International MEMBER MILESToNES Dottie Koteski Philadelphia

AtLAntA mingham Business alliance Small Busi- Butcher, Th e Baker, Th e Wine & Cheese Natasha Cary has ness executive of the year. Her company Maker by the Sea has been awarded Best joined the award also won the alabama Retailer of the year Culinary travel Canada by Gourmand winning atlanta Gold Medal presented by the alabama and is now shortlisted for Best in the event-production Retail association. World in its category. Her fi rst book won company, Destina- Kathy G. Mezrano, for Best local Cuisine Canada. tion South Meetings owner of Kathy G. CHARLESton + events as Manag- and Company, an- Nancie McDermott’s ing Director. Natasha Cary nounces the release of 11th cookbook, Karen Bremer, her book, Food, Fun Southern Soups and executive Direc- & Fabulous: Southern Stews: More than 70 tor of the Georgia Caterer Shares Recipes Recipes from Burgoo Restaurant associa- and Entertaining Tips and Gumbo to Etouff ee Kathy G. Mezrano tion, was named one (December, 2015). and Fricassee, was pub- of Georgia Trend Her lebanese heritage lished by Chronicle Nancie McDermott Magazine’s 100 Most and southern roots Books in September. Infl uential Georgians generate a wealth of It was featured in “Th e local Palate,” “Th e identifi ed as having Karen Bremer ideas and inspiration. Kitchn,” “leite’s Culinaria,” and “yahoo an enormous impact Katherine Cobbs, Food.” on daily lives. time Inc. Books CHICAGo Virginia Willis is Senior editor, an- Ina Pinckney. Th e closing of her beloved partnering with nounces the release Katherine Cobbs restaurant was made into a documentary WGBH-tV and of United Tastes of and hit the festival circuit, including the Laurie Donnelly Texas - Authentic Recipes from All Corners Chicago International Film Festival and (Boston), executive of the Lone Star State, authored by Jessica the atlanta International Documentary Producer for life- Dupuy (austin). Th is publication is based Film Festival, where it won gold. Her styles and Special Virginia Willis on Central, Coastal, east, South, and cookbook/memoir, Ina’s Kitchen, was Projects, for the West texas regions and the infl uence of recently published by agate. development of a national PBS show, settlers from Czechoslovakia, Germany, DALLAS “Secrets of the Southern table™: a Food Mexico, and Spain. Michele Brown was named texas Chef’s lover’s tour of the Global South.” BoSton association “2016 Pastry Chef of the Judith Winfrey was honored by Whole- Lisa Griffi ths and year” for the third time and competed at some Wave Georgia for her years of partner, John Grant the american Culinary Federation Cen- volunteer service and by their creation of were presented with tral Regional level in St. louis in March. the Judith Winfrey leadership & Innova- three National-Home- In October she will compete at the IKa tion award that recognizes leadership and town Media awards Culinary Olympics in Germany with the innovations which connect organizations, for their tV show epicurean World Master Chef Society families, and farmers to build a stronger titled, “all Th ings uSa. Llisa Griffi ths local food community. Victorian” with Vic- HAWAII BIRMInGHAM toriana lady lisa. among the programs Denise Hiyashi Yamaguchi and hus- in the series are: the Queen’s Kitchen and band, Chef Roy yamaguchi (Roy’s Brooke Bell is now Victorian Baking. the Director of edito- Hawaiian Fusion ® Cuisine) received the BRItISH CoLuMBIA rial Operations at 2015 Fest Forward Convergence’s Best Hoff man Media. She Alison Markin, for of the Fest—Best Charitable Division in oversees the editori- the third consecutive the Hawaii Food and Wine Festival. Th e als of six magazines, year, will speak at the festival raised over $350K for 16 nonprof- including: Taste of International Wine its in Hawaii. the South, Louisiana Brooke Bell tourism Conference, Dianne Vicheinrut became Corporate Cookin’, Cooking with in Barcelona, Spain. Director of Food and Beverage at all Out- Paula Deen, Entertain Decorate Celebrate, Her topic is entrepre- rigger Hotels worldwide. and the newly launched Bake from Scratch tourism, the blending Claire Sullivan was promoted to Store Southern Cast Iron Alison Markin and . www.horrmanme- of wine and culinary team leader at Whole Foods Kahala. dia.com businesses with Michelle Karr Ueoka is the award Betsy McAtee tourism and entrepre- , COO winning pastry chef at her restaurant of Dreamland Hold- neurship. Previously she presented at the MW and recently opened artizen in the ing Company, was Hawaii State art Museum, a café selling named Restaurateur conferences in tbilisi, Georgia, and Reims, sandwiches, burgers and of course her of 2015 by the ala- beautiful and delicious pastries bama Restaurant & France. Hospitality alliance Jennifer Schell’s Marie Tucker became General Manager and also the Bir- Betsy McAtee second book, Th e Jennifer Schell at the Gazebo Café at Macy’s.

SPRING QuaRteRly 2016 27 LOS ANGELES/ORANGE COUNTY holiday issue of Edible Seacoast and made it Cait Reagan’s award-winning Edible Seacoast Patti Larson and her team were featured to the top of the yahoo food page through- magazine has changed its name to Edible in the Orange County Register newspaper. out December. Christine was a 2015 LDEI New Hampshire. This magazine celebrates the Article and photo highlighted their nonprofit Legacy Award Winner (see page 22) and is a state’s harvest with insightful features and program, Food Finders—a food recovery new Dame. stunning photography conveying the many program serving hundreds of shelters and Joanna James was just stories of restaurants in historic downtowns, pantries in Los Angeles and Orange County inducted into Les Amis newly cultivated farms, and homesteads that by linking donated food from grocers, hotels, d’Escoffier Society. have farmed continuously for centuries. and restaurants to those in need. www.food- Joanna is a Director/ Maria Speck, award- finders.org (see page 30). Producer at Arianna Pro- winning food journalist Anne Willan contributed to The Edible ductions and is putting and cookbook author, Monument: The Art of Food for Festivals. the finishing touches on a announces that her new She wrote a Thanksgiving article for Zester documentary titled “Ce- Simply Ancient Grains Daily, “Serving Up America: Thanksgiving At lebrity Women Chefs Joanna James (Ten Speed Press) was Versailles.” Transforming the Food selected as a top cookbook NASHVILLE Industry” that explores for 2015 by The Wash- Cara Graham and Chef Hal Holden-Bache, the role of women chefs ington Post, Huffington Maria Speck owners of Lockeland Table, published their featuring Val James and Post, and Sweet Paul, as first book, Lockeland Table Community Kitch- Lidia Bastianich. well as on NPR’s “Here & en and Bar. The book brings the restaurant Nancy Batista-Caswell Now.” alive with recipes and stories of its creation in of The Caswell Restau- PALM SPRINGS this east Nashville community. rant Group is happy Nancy Batista-Caswell Kathleen Bennett re- Sylvia Ganier, owner of Green Door Gour- to announce her third ceived an Award of Excel- met, Nashville’s premier organic and agritour- restaurant Oak + Rowan in Boston, opening in lence for her dedication to the spring of 2016. She has two other exciting furthering Palm Springs’ ism farm, was visited by Kristen Harden, Kathleen Bennett United States Deputy Secretary of Agricul- eateries that she’s brought to New England illustrious profile at a ture. Consequently, Ms. Harden invited Syl- through picturesque Newburyport: Ceia December celebration via to address a “Women in Ag” luncheon in Kitchen + Bar, and BRINE Oyster. sponsored by the Hyatt Palm Springs called February to share her farm story with women Carole Murko launched “Holiday in Palm Springs.” Bennett is lead involved in food, farming, and policy. the Heirloom Meals consultant to restaurants, retail, resorts, asso- Recipe Project and will be ciations, and non-profits, and board secretary Billie Joyce Helmkay received her WSET of the Palm Springs Walk of Stars. Diploma from the Wine Spirits and Edu- offering a “do-it-yourself” cation Trust in London. This entailed a video and a “done-for- Jennifer Town, executive chef at The Purple three-year rigorous study and testing program you” service phase to her Room, was recently featured on Food Net- covering all aspects of the industry, history, new venture. It features work’s “Guilty Pleasures,” premiering in viticulture, oenology, and commerce of wine. a fabulous outline for “Thanksgiving Madness.” Carole Murko This diploma is an entry into the most presti- collecting family food Angela Janus, founder and executive director gious Master of Wine Program. memories and preserving of ShareKitchen, received the Leonela Torres them for future genera- NEW YORK Award, Business Woman of the Year from tions in a beautiful keep- the Coachella Chamber of Commerce in De- Claire Criscuolo along with her beloved fam- sake hardcover book. ily and staff celebrated the 40th anniversary cember. She was honored for her exemplary of her vegetarian restaurant, Claire’s Corner Mary Reilly, Publisher work forging better communications between Copia, on September 17. This New Haven of Edible Pioneer Val- farmers and consumers. landmark has been providing real food, ley, and host of “The PHILADELPHIA Kitchen Workshop” radio organic, and sustainable, made from scratch Mary Reilly Aliza Green announces the publication of her recipes, for many years. show, was appointed as newest book, The Magic of Spice Blends: Guide co-leader of the Chefs Collaborative West- Carol Prager has been to the Art, Science, and Lore of Combining ern Mass Local Chapter. The first meeting Flavors (Quarry Books). the Project Editor for and educational demonstration was held at five Good Housekeeping Adams Farm in western Massachusetts which Kathy Gold was featured on CNBC’s show cookbooks, including Fun included a humane slaughtering demonstra- “Escaping the Cube,” which features people Food Fast! (Sterling Pub- tion and discussion. who left power careers on Wall Street to find lishing), She also writes a new success when they follow a passion. The Beth Casoni column, “Comfort Food , executive segment was filmed at her cooking school, In Facelift,” in Weight Watch- director of the Mas- the Kitchen (see photo on page 19). sachusetts Lobstermen’s ers magazine. Carol Prager Dottie Koteski has acquired a different set of Marion Nestle wintered Association, sponsored “Lobster Day” to honor skills and encountered new challenges as the in Australia to work at general manager of a family-owned wholesale the University of Sydney the contributions lob- stermen make to the food distributor. These include wrangling on a new book project. fresh-food prices with vendors at the Phila- Commonwealth. Local Beth Casoni NORTHEAST fishermen and lawmakers delphia Wholesale Distribution Center, direct Christine Burns Ruda- celebrated at the State House. There are ap- purchasing from Northwest and Midwest levige’s story “Reviving proximately 50 lobster ports with commercial suppliers/co-ops, setting prices, and maintain- the Christmas Goose” fisherman in Massachusetts; second only to ing customer relations. was featured in the Christine Burns Rudalevige Maine in the lobster industry. 28 Les Dames d’Escoffier International SACRAMENTO Georgeanne Brennan fresh sushi delicacies, seafood, and vegetables Amber Stott and her launched her product line cooked in an open kitchen. nonprofit Food Literacy of La Vie Rustic, Sustain- WASHINGTON, D.C. Center in partnership able Living in the French Nancy Baggett gave a presentation at the with the Sacramento Style, at the Rancho annual conference of the Home Baking As- Unified School district Gordo retail store at the sociation last month. She spoke on the topic, received a $100,000 Ferry Plaza in San Fran- “Baking Ephemera--A Fun Look Back at Elaine USDA Farm to School cisco and in Napa. Baking in America.” grant to help with Amber Stott Corn created the ceramic Georgeanne Brennan procurement of fresh gratin dishes and salt cel- Amy Brandwein won DC Central Kitchen’s vegetables and for garden, nutrition and lars. www.lavierustic.com “Capital Food Fight” competition on No- vember 12 pitted against culinary luminaries cooking education for students in three pilot Amina Harris, chair of elementary schools. K.N.Vinod of Indique, Harper McClure of the Honey division for BRABO and Nick Steffanelli of Masseria. Carolyn Kumpe had her recipe for Creamy the Good Food Awards Apple Parsnip Soup selected for publication in San Francisco, selected Jennifer Farley will be in Soup for Syria: Building Peace Through Food and supervised a tasting teaching a week-long food (Interlink Publishing, Sept. 2015). Kumpe panel of more than 20 photography workshop also catered a wedding in California’s Gold honey judges who tasted Amina Harris in the heart of Tuscany. Country that was featured in the winter upwards of 80 honeys. She teamed with Nostrale 2015/spring 2016 issue of Real Weddings. Winners were announced during the Fancy Tour to lead a small group through medieval villages, Andrea Lepore Food Show in January 2016. opened a third location of where newly learned pho- SEATTLE Hot Italian in Davis which added to her tography skills will be put Jennifer Farley Kathy Casey anchor location in Sacramento and a second ’s Liquid to the test in picturesque in Emeryville. Lepore also graduated with Kitchen agency has col- settings filled with amazing food and wine. honors from Boston Architectural College’s laborated on the new Master of Sustainable Design program. Fairmont Hotel & Resorts Aviva Goldfarb’s fourth cookbook The Six Classics Perfected global O’Clock Scramble Meal Planner: A Year of Shannin Stein was promoted to general man- Quick, Delicious Meals to Help You Prevent and ager of the new $4 million 225-seat 50-em- cocktail program. The Global mixology team met Manage Diabetes (American Diabetes Associa- ployee meat-centric Empress Tavern. The tion, 2016) was published on February 9. The at Casey’s Seattle Innova- Kathy Casey restaurant received the maximum 4 stars in a photos were styled by Lisa Cherkasky. review from the Sacramento Bee three months tion Center last summer after opening. for an intensive cocktail Susan Holt and her cooking school Culin- development session. The aerie were featured in The Washington Post on SAN ANTONIO new cocktail menu is November 21, 2015, in “How to cook your Rosemary Kowalski has available at all Fairmont turkey to perfection: Tips from the pros that been selected as “Parade locations worldwide. recounted the history and effectiveness of the Marshal” for the Battle ubiquitous pop-up turkey timer.” Susan ran of Flowers Parade dur- Cynthia Nims’ Oysters: Recipes that Bring Home an evaluation of a chorus line of turkeys fitted ing Fiesta 2016, a 125 with various brands of pop-up timers. year old festival in San a Taste of the Sea was Cynthia Nims Antonio. Grande Dame chosen by Amazon edi- Susan James’ Stonyman Gourmet Farmer was tors as a “best books” cookbook release for Kowalski started and Rosemary Kowalski featured in The Washington Post’s “Our Top Gift owns The RK Group, January 2016. Cynthia was asked to serve Ideas for the Food and Drink Lover.” catering company. on a judging panel for the North American Oyster Showcase in Gulf Shores, Alabama, in Pati Jinich, host of the PBS-TV show “Pati’s Christine McCrae Kelly was featured in Food November. Mexican Kitchen,” was a guest on Carla Network magazine (December 2015) with one Hall’s “The Chew.” Renee Erickson, a James Beard award-win- of her decorative, yet edible cookies. “Merry Ris LaCoste and Nora Pouillon were pro- Texmas” was a decorated longhorn cookie in ning chef, has opened three new restaurants on Seattle’s Capitol Hill: Bar Melusine (sea- filed as two of “The Most Powerful Women the shape of an ornament. Christine owns in Washington” in the December edition of Lily’s Cookies. food), Bateau (specializing in dry-aged, grass- fed beef), and General Porpoise Doughnuts Washingtonian Magazine. Ris was featured Crystal Dady catered to Vice President Joe (confections and sparkling wine). in the Winter/Holiday edition of Edible Biden on his visit to the Alamo City while he DC. “The Apple of Ris LaCoste’s Eye.” It is was in town attending a Democratic National Lisa Nakamura, Chef/Owner of Gnocchi a Q&A about her approach to cooking and Committee event on November 18, 2015. Bar, now offers her famous potato gnocchi in eating apples. Restaurant Nora was named as Crystal and her husband own the Jason Dady three Seattle-area PCC stores. The packaged one of “Dupont Circle’s Top 10” restaurants Restaurant & Catering Group. frozen product is fully by TheCultureTrip.com. She spoke at the cooked and can go from Virginia Festival of the Book in Charlottes- SAN FRANCISCO freezer to sauté pan. ville, March 18, about her book, My Organic Nancy Ash led tastings of olive oils, harvested Thoa Nguyen, Chef/ Life: How a Pioneering Chef Helped Shape the in 2015 from California and international Way We Eat Today. regions, at a UC-Davis Olive Center tasting Restaurateur, adds to her held at Seka Hills, an award-winning olive oil new mini-empire of local Marjorie Meek-Bradley won weeks one and mill established on Indian land. Ash is deputy restaurants with the ad- seven of BRAVO-TV’s “Top Chef,” season 13 taste panel leader for the California Olive Oil dition of Sushi Chinoise. and is one of the top three finalists. Marjorie The new restaurant fea- Commission. Thoa Nguyen is Executive Chef of Ripple, and Roofers tures a taste of Asian with Union restaurants.

SPRING Quarterly 2016 29 MILESToNES uzbekistan Feast enjoyed by continued GLOBAL Vickie Reh was pictured and featured Washington, D.C., Dames in linda Roth’s Food Service Monthly CULINARY “Th e latest Dish” column to announce postcard Dames dined family style at a bountiful feast of 11 menu items Vickie’s appointment as chef and wine at the Rus-uz restaurant in arlington, Virginia—the Washington director of Via umbria. area’s only Russian-uzbekistan restaurant. Th e February issue of Washingtonian magazine, named Rus-uz one of the top 100 of Paula Shoyer was honored at an awards the area’s 2000 restaurants. a sellout crowd of 55 people listened luncheon in December by Jewish Woman International as one of 10 while abraham Rakhmatullaev, Women to Watch for her contributions born in tashkent, the capital of uz- to improving desserts and food in the bekistan, explained the dishes from Jewish community and beyond. his Central asia country. Jodi Steiner has taken a fulltime chef abraham is position with Via umbria an Italian mar- the restaurant ket in Georgetown joining Chef/Director manager while Vickie Reh. his father, Polly Wiedmaier Bakhtiyor and husband Chef Rakhmatullaev, Robert Wiedmaier is the chef and owner. and their Chesapeake uzbekistan, slightly larger than Bay retreat were fea- California, was once on the Silk tured in an article, “a Road—part of the ancient Per- Chef’s Christmas on sian empire. uzbek cuisine, often Chesapeake Bay,” in cooked over open fl ames or in tan- the December 2015 Polly Wiedmaier doors, is fl avored with black cumin, edition of Coastal peppers, barberries, coriander, and Living Magazine. Th ree of their restau- sesame seeds. Th e more common rants were in Washingtonian magazne’s herbs are cilantro, dill, parsley, cele- top 100. riac, and basil. among the dishes tasted at the event chaired by CiCi Williamson was Plov, a long-cooked dish studded with tender lamb, raisins, and carrots, which is the “national dish of uzbekistan.”

IN MEMoRIAM

In 1986, she bought a small resort on little Cayman, BWI. Gladys Howard (Dallas) 1932-2015 at the time of her death, Pirate’s Point Resort was known as a world class dive facility and accommodations with extraordinary By Dotty Griffith cuisine. Th e Dallas Chapter lost another founding member with the Th e following is excerpted from Th e tyler Morning telegraph, passing of Gladys Howard Oc- Oct. 8, 2015: “Gladys was the recipe editor for the cookbook, tober 3, 2015, after a four-year Cook ‘em Horns, (compiled) for the university of texas Centen- battle with cancer. nial, for which she won an addy award (award for the best along with the late Diane print material) in 1993. Teitelbaum, Gladys, 83, was “at Pirates Point Resort, she and her staff could practice her part of the group, along with passions as owner: cooking, serving with fl air, and diving… She longtime friend Dolores Sny- worked very hard building Pirates Point into a world-class dive der, who laid the groundwork resort, which is now listed in the publication 1000 Places to See in 1984 for the Dallas chap- Before you Die. She was inducted into the International Scuba ter which has become one of Diving Hall of Fame on October 2, 2015. lDeI’s largest and most active. “Gladys was instrumental in building the National trust Diane, 68, died Dec. 7, 2014. House on little Cayman. She was president of the american Gladys’ life in food was one association of university Women (tyler Chapter), and Th e of devotion to authenticity. Gladys B. Howard endowment was established in her name, She operated a cooking school providing stipends for women to use for higher education.” to and gourmet catering service in tyler (100 miles east of Dallas) read more about this remarkable Dame, go to www.tylerpaper. for 20 years before fi nding real passion and inspiration in the com. Caribbean on the island she called “my paradise.” 30 Les Dames d’Escoffier International Making Th at Connection By Deirdre Michalski (la/OC Chapter) SuBMISSIoN GuIDELINES Women helping other women is what it is all about in les Dames. and what a special DEADLINES day it was when I realized that an incredible 2016 SuMMER ISSuE - APRIL 10, 2016 connection had been made by two members 2016 FALL ISSuE – AuGuST 5, 2016 of our chapter who sat at the PHoToGRAPHY/IMAGES same table for Electronic images must be properly focused and in color with a minimum our annual resolution of 300 dpi (TIFF or JPEG). Cell phone photos are acceptable if they luncheon. meet resolution requirements. Do not send photos taken off the Internet Meet new or embedded with text in Word files or PDF files. Please identify individuals member, Anne in photos from left to right in the message of your email. Include photo Manaserro, credits, if required, and captions. ALL PHoToGRAPHS MuST CoME WITH married to a CAPTIoNS To BE PuBLISHED. third generation farmer in Irvine MEMBER MILESToNES with fi ve farm LIST DAME’S NAME and XXX CHAPTER. Each Dame may submit up to 50 stands and a words about honors or important business-related activities, as preferred, to huge business. appear in print. Please include a website uRL, if applicable. You may email Th en on the a quality headshot to accompany your news. Press releases and cookbook other side of covers are not accepted. Email your Member Milestone and photo to the table, meet Member Milestone Editor, Dottie Koteski at [email protected] by Patti Larson, the deadline listed above. Entries received after these dates may appear in a executive Di- following issue. Photos of Dames networking at conferences or other chapter rector of Food events may also be sent to this section. Note: Due to space constraints, only Finders, Inc., a two Member Milestones will be published per Dame per year. wonderful non- profi t program CHAPTER NEWS that brings CHAPTER XXX (By, the submitter's name, office-or title, if any). Each grocers/restau- chapter may submit 250 words as you would like to see it in print. You may rants/hotels/ include photos to accompany your news, noting photography requirements farmstogether above. Submissions that exceed the word count will be edited. (A lengthy with homeless submission on a special chapter event could be considered for a feature; shelters, food contact the editor in advance.) Press releases are not accepted. We regret pantries and we don't have space to print full menus but menu items can be included other places in in the copy. Submissions not conforming to this format may not be printed need of food. due to deadlines and volunteer’s lack of time. Email to Janet Burgess at as life would have it, people [email protected] by the deadline date. Entries received after meet in the most interesting of circum- this date may appear in the following issue. Note: "Chapter News" and stances. and on this day, anne who has been "Member Milestones" may be dispersed through LDEI social-media donating fresh produce to Food Finders channels, as well as in print and online. for years, had the chance to meet Patti, the executive Director of that very program! E-NEWS What fun that was to watch these two ladies This bimonthly publication will keep you informed about events in other exchange ideas and thank one another for chapters and encourages networking. Press releases are not accepted. their help and such a wonderful program. Include an email contact, date, time, and cost for chapter events. Lack What are the odds of these two ladies meet- of space prevents member milestones, product news, listing of cooking ing and sitting at the same table? classes, or tours. You will receive a reminder call for “E-News” email. Th is is just another example of how les Respond to E-News Editor, Shelley Pedersen, at [email protected] Dames d’escoffi er makes a diff erence. We are grateful for these connections and ap- plaud women helping other women with open arms. It really warmed my heart to see this unfold, knowing both of these lovely uPCoMING in the summer issue ladies, seeing them exchange ideas, and thank one another for their help. • Dames in Hospitality Careers • Washington, D.C. Conference Review • LDEI Partner Wente Family Estates

SPRING QuaRteRly 2016 31 ANN ARBOR ATLANTA PRESORTED AUSTIN FIRST CLASS BIRMINGHAM U S POSTAGE BOSTON PAID BRITISH COLUMBIA, CANADA CHARLESTON LOUISVILLE KY CHICAGO P.O. Box 4961 PERMIT #1051 CLEVELAND/NORTHEAST OHIO louisville, Ky 40204 COLORADO DALLAS HAWAII HOUSTON KANSAS CITY/HEART OF AMERICA KENTUCKY LONDON, ENGLAND LOS ANGELES/ORANGE COUNTY MEXICO MIAMI MINNESOTA MONTEREY BAY AREA NASHVILLE NEW YORK NORTH CAROLINA NORTHEAST PALM SPRINGS PHILADELPHIA PHOENIX PORTLAND SACRAMENTO SAN ANTONIO SAN DIEGO SAN FRANCISCO SEATTLE ST. LOUIS WASHINGTON, D.C. Keynote Speaker Brings James Beard Foundation to Washington

James Beard loved to travel. He covered the walls of his kitchen with a map of the world, which is still a treasured feature at the Beard House today. Wouldn’t he be thrilled to know WASHINGTON DC that Susan Ungaro, President • 2016 of the James Beard Foundation Dear Dames, (JBF) , will be the keynote Come celebrate three landmark events speaker at “Global appetite, with us at the Washington, D.C., local Impact,” lDeI’s 2016 LDEI Conference! Conference in Washington, D.C.! Since 2006, Susan has expanded ~ 30th Anniversary for LDEI JBF’s dedication to celebrating, ~ 35th Anniversary for the nurturing, and honoring Washington, D.C., Chapter, and america’s diverse culinary heritage ~ 170th birthday for Auguste Escoffi er. through programs that educate Our theme, “Global Appetite, and inspire. among her many Local Impact,” highlights the accomplishments, Susan has multiculturalism of our city’s food scene. increased the Foundation’s national Just bring your own global appetite and and global awareness, as well as we’ll show you local impact in this world its culinary scholarship program, city we call home. See you in October! membership base, and thought- Sincerely, leadership programs. Come hear Kari Barrett, Conference Co-chair this extraordinary woman—just Drew Faulkner, Conference Co-chair one of the many fabulous facets Ann Stratte, Chapter President of lDeI’s 2016 Conference!

Susan ungaro leans on the counter of the Beard House kitchen with Mr. Beard’s map of the world behind her. CONFERENCE DATES: OCTOBER 27 30, 2016