SUMMER 2016

Dames in Hospitality

INSIDE | CONFERENCE UPDATE | CAROL BROCK’S ULTIMATE ACCOLADE | WENTE PURSUES EXCELLENCE On the Cover: The historic West Baden Springs Hotel, part of the French Lick Resort in Indiana, is a National Historic Landmark and known as “The Eighth Wonder of the World.” Dames L-R: Michele Bowling (Kentucky), Maria Gomez- Laurens (LA/OC), Emily Snyder (NYC), Dawn Lyn Southworth (Nashville), and Jennifer Gold- man (Charleston). Story on page 13.

Page 2 Photos: Dr. Carol Brock, pioneering founder of LDEI, story on page 16; The U.S. Capital. Read a conference update on page 15.

FROM THE EDITOR The Sweet Side of Hospitality SUMMER 2 O16 "Strive not to be a success, but rather to be of value." Albert Einstein Our feature story has increased my appreciation for the hos- IN THIS ISSUE pitality industry tenfold. “Standing Tall: Dames in Hospitality” was inspired by the work of veteran hospitality professional Maria Gomez-Laurens, president of LDEI. Dottie Koteski FEATURES (Philadelphia) and I interviewed Dames across the U.S., in Mexico, and British Columbia. We wanted 4 Dames in Hospitality to learn more about them and the jobs they hold, primarily in the accommodations Washington, D.C. Conference sector: hotel ownership and management, 15 public relations, catering, tourism, and event management. The Flavors of Mexico We found that women, in general, may still find themselves stuck—metaphori- 16 Dr. Carol Brock: cally—in what The Economist calls, “the marzipan layer just The Ultimate Accolade below the top-executive icing.” As with a frosted cake, it’s always sweeter at the top. Possessed of a certain je ne sais quoi, LDEI Celebrates 30 years our hospitality Dames believe that through hard work they can 17 have their cake and eat it too! As leaders, strategists, connectors, mentors, and storytellers, they are “owning the girl power”— 18 The Wente Family's don’t let the pink fool you! Read their profiles on pages 4-14. Pursuit of Excellence Congratulations to our founder, Dr. Carol Brock (NYC), on receiving an honorary Doctorate of Humane Letters from 20 Global Culinary Initiative SUNY Cobleskill Commencement. You can read about this jubilant occasion on page 16 in a story from Margaret Hapel Global Culinary Postcard Perry (NYC). Don’t miss the excellent story about LDEI’s 21 partner, Wente Family Vineyards, on pages 18-19. Flip over to page 20 where Suzanne Brown (Atlanta) reminisces about her chapter’s Global Culinary Initiative dinner at the home DEPARTMENTS of Ambassador Judith Varnai Shorer, the Consul General of Israel to the Southeast. Don’t miss the exciting coverage of the 22 Chapter News fall conference, page 15, penned by CiCi Williamson, the fall Quarterly editor. She provided additional conference informa- Member Milestones tion on the back cover. For now, enjoy the summer days and 28 traveling. Pay a visit to a magnificent hotel or inn mentioned in this issue. If you run into the Dame affiliated with the 31 Submission Guidelines establishment, say hello—and mention that you read about her in the Quarterly! —Susan Fuller Slack, Editor, Summer Quarterly

2 Les Dames d’Escoffier International PRESIDENT'S MESSAGE 2016 LDEI BOARD OF DIRECTORS The mission of the LDEI Board is to Reaching Our Goals foster the growth and success of the organization by supporting the Aaah, summer—that much-anticipated time development of new and existing chapters when we enjoy longer warm days, the sand at and by implementing program initiatives. the beach, and the aromas of cookouts with It provides leadership, guidance, our family and friends. But it's also time to education, connectivity, and effective analyze our accomplishments, revisit our list of communication among LDEI members. goals for the year and refocus. We are halfway President through the year and with autumn on our MARIA GOMEZ-LAURENS Manager, Hospitality, HelmsBriscoe horizons we must stay on target. 11241 Avenida del Gato Our membership of more than 2000 Dames San Diego, CA 92126 is privileged to learn from Grande Dame Carol (858) 633-7515 | [email protected] Brock (New York)—the perfect example of a First Vice President leader who is always setting and accomplish- STACY ZEIGLER Director of Sales, Bold American Events ing goals. On May 16, The State University of 2929 Surrey Lane New York College of Agriculture and Technol- Atlanta, GA 30341 ogy at Cobleskill awarded her an honorary (678) 302-3232 | [email protected] Doctorate of Humane Letters for being the Second Vice President pioneer and founder of Les Dames d'Escoffier. ANN STRATTE Owner, My Personal Chef As I watched a video posted by the univer- 100 Severn Avenue, #506 sity of Carol's very moving speech, a quote Annapolis, MD 21403-2622 inspired me to write my message today. She (410) 903-2682 | [email protected] said, "Everything one of us does impacts on (St. Louis), a silk scarf digitized from custom, Third Vice President all of us." This is such a powerful statement, hand-painted art has been designed to com- HAYLEY JO MATSON-MATHES memorate this very special year. Through Alice, Owner/Culinary Consultant as I also truly believe that we are all connected 2333 Kapiolani Blvd #3516 somehow. A warm congratulation to Carol for our generous benefactor, the first 500 scarves Honolulu, HI 96826 this recognition, as it surely impacts all of us are available to everyone to pre-order through (808) 941-9088 | [email protected] and elevates our organization even more. the LDEI website at a discounted price of $30. Secretary One of our ongoing strategic plans is focused We all have a meeting to attend this year on BEV SHAFFER October 27-29, in Washington D.C., the na- Vitamix World Headquarters on expanding our partnerships, bringing extra 3433 Blake Road financial support to our conferences as we tion’s capitol. “Global Appetite, Local Impact” Seville, OH 44273 continue to strive for even more impactful promises to be an amazing conference, and it (440) 781-7202 | bev.foodwithattitude@gmail. educational seminars and greater networking has been in the works for the last 18 months. com opportunities. The LDEI Board has come up Conference Chairs Ann Stratte (Chapter Presi- Treasurer dent), Drew Faulkner and Polly Wiedmaier DEBORAH ORRILL with a special way to engage the "entrepre- Culinary Consultant neur" in all of us! You, your chapter, your have been diligently planning every detail. 64 Vanguard Way friends, and business partners are invited to Susan Ungaro, President of the James Beard Dallas, TX 75243 become Conference Patrons. This unique, tax- Foundation, will be the keynote speaker. The (214) 343-0124 | [email protected] deductible, $500 level of participation was cre- culmination of our 30th Anniversary celebra- Chapter Board Liaisons tion will be at the stunning Union Station, JUDITH BELLOS ated to make partner-like engagement available CES & Judy's Catering/Benito's Gelato/ to individual benefactors and small businesses so join us and be inspired and truly enriched Arctic Dairy alike. Please reach out to First Vice President with what the Washington D.C. Chapter has 10405 Clayton Road planned for us. St. Louis, MO 63131 Stacey Ziegler (Atlanta) or your CBL if you (314) 524-0869 | [email protected] have any questions. Everything we do as Dames impacts our entire organization. It is through our passion, KATHY GOLD Congratulations to the winners of the Legacy The Cooking Company/ Awards and my gratitude to the Julia Child love, and respect of one another that we will In The Kitchen Cooking School Foundation, Co-Chairs Shara Bohach (Cleve- continue to build a strong bridge into the 10 Mechanic Street land) and Becky Paris Turner (British Colum- future. Happy summer to all of you and your Haddonfield, NJ 08033 families! (609) 206-4511 | [email protected] bia) and to every Dame who volunteered to make DEBORAH MINTCHEFF this a possibility. It is through everyone's hard Cookbook Editor & Certified Life Coach work that we make a lifetime impact in the lives 129 East 69th Street of women that choose to follow their dreams. New York, NY 10021-5000 Making a long-lasting memory while we (212) 879 0383 | [email protected] Immediate Past President continue to celebrate LDEI’s 30th Anniver- LORI WILLIS sary, and thanks to the generous donation of Willco Communications & Strategic PR Alice G. Foreman (Seattle) and the diligent Maria Gomez-Laurens 1159 Charter Oak Pkwy work of Immediate Past President Lori Willis Creve Coeur, MO 63146 President, Les Dames d’Escoffier International (314) 994-4602 / (314) 456-5457 [email protected] Executive Director ON PAGE 30, READ ABOUT THE 30TH ANNIVERSARY SCARF. GREG JEWELL President, AEC Management Resources ORDER AT WWW.LDEI.ORG/. (MEMBER’S AREA) P.O. Box 4961 Louisville, KY 40204 (502) 456-1851 x1 | [email protected] SUMMER QUARTERLY 2016 3 ING T STAND ALL: Women in Hospitality

By Susan Fuller Slack Hospitality is defined as the act of kindness in welcoming and looking after the basic needs of guests. Sectors of the hospitality industry include food and beverage, accommodations, recreation, and travel and tourism. Customer service is the backbone of all segments of this industry. Co-author Dottie Koteski (Philadelphia) and I interviewed 13 amazing Dames in the hospitality Susan Fuller Slack Dottie Koteski field who represent 11 LDEI chapters: Mexico, B.C., Hawaii, California, Tennessee, Kentucky, • Older women can be cantankerous and fussy. South Carolina, North Carolina, Washington, D.C., New York City, and New England. They • Husky girls—just a little on the heavy side— work in various areas of hospitality, but inevitably, are likely more even-tempered. you’ll discover that all the sectors intertwine. • Physical exams reveal female weaknesses Dottie and I truly regret that space prevented (they’re inclined to be nervous). the inclusion of all Dames in the hospitality field. • Women lack initiative; keep them busy. Their names can be found in the Professional Skills Index of the LDEI Directory in several categories • Allow adequate resting periods for the including Hotels/Motels, Events/Conference Plan- feminine psychology… and for reapplying ners, and Public Relations. lipstick to boost confidence. Looking back, consider the plight of working Fast forward. The Dames in our profiles are women in 1943. That year, Mass Transportation extremely accomplished and making great progress magazine published a piece for male supervisors toward parity in the workplace. We’re fairly certain titled "Eleven Tips on Getting More Efficiency they’re not “resting on their laurels” but standing Out of Women Employees." It went like this: tall as they juggle families and schedules, walk • Select young, married women (less leadership tightropes, and master other workplace flirtatious with the pep to work hard). balancing acts.

4 Les Dames d’Escoffier International MARIA Gomez-Laurens (San Diego/LA-OC/Mexico)

Manager of Global Accounts HelmsBriscoe www.helmsbriscoe.com

As the daughter of a diplomat for the Mexican government, Maria Gomez-Laurens traveled the world with her parents. Her love for travel, event planning, and adventure comes naturally. Maria earned her degree in market- ing and advertising. In the past 25 years, she has taken multiple hospital- ity courses and says, “I continue to educate myself, attending four to five educational conferences in the U.S., Mexico, and Europe each year.” negotiate. So, after all that work, I had Maria is an expert in hotel and venue to start from square one.” sourcing, and assists multiple corpora- Maria found three hotel options tions and associations in researching within the U.S., Canada, and South the perfect venue. “Once chosen, I America, and got another fully execut- assist in all contract negotiations,” she ed contract within the allotted time explains. “Our company contracts frame. Just when the contract was to over $1 billion in room nights around be signed for the NEW destination, the world. HelmsBriscoe is the biggest her client’s corporate office lifted the producer for all the major hotel chains travel ban to Paris! With a sigh, Maria worldwide.” says, “Yes, I had to go back to the The day begins early for Maria, as she original Paris hotel and renegotiate the has customers overseas and in Mexico. contract all over again. In my industry, “I review proposals and contracts and change is always taking place.” spend a good part of the day negotiat- “Even though the hospitality indus- ing with hotels. I also conduct site try probably employs more women inspections for my customer. At the than men, it’s still a man’s world,” conclusion of any event, I follow up observed Maria. “I know this is a with the customer and the hotel to get strong statement, but that’s what I’ve feedback, she mentions.” experienced in business.” Maria acknowledges that the hospi- Maria’s advice is always the same for tality industry is experiencing all-time young interns who are eager to be part high demand, so finding availabil- of the hospitality world. “If you are ity has been challenging. With high a people person…if you don’t mind demand, hotels are not negotiating working weekends, evenings, and holi- as much. They could have 10 to 15+ days… if you like constant change… customers asking for the same date then hospitality is the career for you. and space. Or, if you can survive a summer job One of Maria’s large corporate cus- at a resort or a spring or fall job at a tomers scheduled a Paris conference, convention hotel!” to take place in February 2016. “We Maria says being bilingual has helped finalized the contract two weeks prior her to expand her business. She is a to the attacks,” she recalls. “After- strong advocate for mentoring and wards, my customer was instructed would welcome the opportunity to to cancel and rebook another ho- mentor any Dame or person associ- tel within a two-week period. The ated with any of our chapters. original signed contract for the Paris event had taken about four month to By Susan Fuller Slack

SUMMER QUARTERLY 2016 5 piece is the 1938 International mitting, “It was the longest, most Fireplace of Friendship embedded painful night of my life. Dinners LORNA with coins, precious artifacts, and took three hours to come out; I stones donated from 32 countries. was giving away wine and beer as Lorna was a high school teacher the evening grew longer. At one Larsen-Jeyte 25 years. As a teacher-mentor, point, Albert stuck his head out (Hawaii) organizer, and creator of goals and from the kitchen and said ‘Lorna, objectives, she gained confidence what is a white sauce?’” The very Co-owner, Kilauea Lodge to become an innkeeper. She next day Lorna found a cooking & Restaurant confides, “Keeping up with social school in France for Albert, and off media and internet changes were they went after hiring a temporary www.kilauealodge.com challenges…thankfully, our young- chef from the CIA. Today, Albert’s er staff moved us forward. It’s fine Continental cuisine receives Thirty years ago, when Lorna goddess of fire. Dark lava fields, important to keep cool and be pa- applause and wide acclaim. Larsen-Jeyte and her husband juxtaposed with lush, rainforest tient in thinking through internet Lorna is a strong community Albert honeymooned on the Island foliage sculpt the ever-changing criticisms; respond in a thoughtful supporter and provides work- of Hawai’i, they fell in love again— landscape. way,” she advises. “The rewards are experience positions for high with historic Kilauea Lodge, a Born and raised in Hawai’i, the wonderful people we have met school students. She suggests, “If private home, originally built as Lorna and her German-born hus- in 28 years. Many return yearly… you try to hold all the eggs close Hale-O-Aloha YMCA Camp in band combined their two cultures the relationships are precious!” and not share the wealth, there’s 1938. Lorna reflects, “Albert and I in the lodge. During renovations, One particular challenge, three a strong chance those eggs will made a wild decision to leave our she wanted to preserve the planta- months after opening, is etched break. Better to share…be gener- jobs and homes in Honolulu and tion craftsman architecture and the in Lorna’s mind. The chef didn’t ous…behave supportively." move here. Our thought was to do charm of old Hawaii. “We both show up one evening, so Albert By Susan Fuller Slack something together.” love Europe’s intimate inns...the volunteered to prepare dinner Located in Volcano Village, auberge that provides rooms in a for 40 reservations. He was an Kilauea Lodge and the International Fireplace of Friendship, dedicated in the lodge is one mile from the restaurant setting,” she reminisced. Emmy-winning makeup artist 1938 with 400 guests from around entrance to Hawai’i Volcanoes Lorna selected European an- who worked on the Magnum P.I. the islands. Kilauea Lodge bedroom. National Park, the site of Mauna tiques, koa furniture, local art, set and was just learning his way Loa and Kilauea volcanoes—the stained glass, and Hawaiian quilts around the kitchen. Lorna had a In Hawaiian society, the correct dwelling place of Pele, legendary for the beds. The lodge center- few reservations of her own, ad- spelling and pronunciation of Hawai’i is generally preferred.

ordinated work for the construc- at Cuernavaca, Morelos, a small ELEANORA tion, operation, and maintenance state near Mexico City. The posi- of Mexico’s pavilion at the tion involved teamwork, which arcia universal exhibition at Expo 2015 created a valuable, day-to-day G in Milan. learning experience. “I would say (Mexico) The pavilion’s design represented that training my team helped me corn husks (totomoxtle)—corn to train myself,” she explains. Special Projects Coordinator being the symbol of traditional One unforgettable “learning ProMéxico Mexican cuisine. An urban, roof- experience” occurred when the www.promexico.gob.mx top garden held quintoniles (ama- State of Morelos sponsored a ranth greens), chía and squashes. lunch in another state. Eleanora The extensive exhibit won honor- explains, “We wanted to provide Eleanora Garcia is affiliated Mexico. It participates in over 35 able mentions in the categories typical foods from our state, cecina with ProMéxico, a division of trade exhibitions internationally. of “Best Use of Technology” and so we sent , cheese, and Cecina Mexico’s Secretariat of Economy, For the past two years, Eleanora “Editor’s Choice.” cream by bus. { is salted, - which is in charge of economic was in charge of the participa- Her work in the hospital paper-thin, sliced beef eaten with ity sector began in 2004 when affairs. The federal agency tion of Mexican delegation at cheese and crema.} We didn’t Eleanora was Convention and - promotes products for exporta- the World Economic Forum in realize some states have restric tions on foods. The day before tion and foreign investment to Davos, Switzerland. She also co- Visitors Bureau (CVB) director

6 Les Dames d’Escoffier International and rooms. “There are no chal- with teams at the hotel. “It truly DAWN lenges—there are only opportuni- showed me firsthand that diversity ties, which allow continual growth is important, and one needs to and learning,” she advises. experience and engage with other Southworth The inspiration for Dawn’s 22- cultures and circumstances before (Nashville) year career in hospitality began making assumptions and judge- when in Southern Kentucky, she ments,” she counsels. Director of Hotel Operations worked in a lodge owned by her As the Director of Operations, Omni Nashville Hotel university and managed by Mar- in 2013 Dawn had the daunt- riott. While serving executives ing, yet exciting, responsibility of www.omnihotels.com/hotels/nashville from the corporate office, they opening the new Omni Nashville asked if she had ever considered a Hotel, a property that was truly culinary-hospitality career, which going to make its mark in a city The greatest reward of Dawn spearheads development and ex- motivated her to switch her cur- that was rapidly growing. She Southworth’s job is serving ecution of the hotel’s operational riculum. Management programs confides, “No one could have pos- people—not only hotel guests but and quality control strategies to- with Marriott International and sibly expected the volume in the also her staff. She says, “It brings gether with the General Manager. The Ritz-Carlton allowed her hotel, within its outlets, and in a me such satisfaction to mentor Dawn serves on the hotel’s execu- to work in all areas, providing town where workers and associates and coach individuals and help tive committee along with leaders insight into the inner workings of were hard to come by. Manage- them to grow in the field for in accounting, engineering, food each department. ment had to do a lot with a little which I am so passionate.” She and beverage, human resources, One unforgettable experience in terms of resources.” Dawn is presented proud of this success and although to her while they are still learning and grow- working for ing, she is thrilled to see the magic The Ritz- behind the production realized. Carlton in Dawn believes that this is an San Juan, extraordinary and exciting time Puerto Rico in in the hospitality industry for 2001, was to women, and says, “As women, we participate in are only limited by the fears and the opening limits we place on ourselves.” of The Ritz- When not at the hotel, she en- Carlton Doha joys boating on Lake Cumberland in Qatar. with family and friends, Southern Although her cuisine, Tennessee whiskey, and departure for attending music festivals. Dawn Qatar was less has two “fur munchkins”—her than a month two Maltese—Miss Scarlett and after 911, Mister Rhett. Dawn says her By Dottie Koteski fears quickly subsided once she started Dawn Southworth chats with an em- working ployee at Omni Nashville Hotel.

the lunch, I received a 4 a.m. call Born in Mexico, Eleanora won't have any regrets when just to give good service is not informing me the meat had been learned English in elemen- you miss birthdays and special enough—you have to go the taken away.” She concludes, “We tary school; now she is studying celebrations.” extra mile.” quickly bought more meat and French. “To speak another lan- Eleanora declares, “I LOVE By Susan Fuller Slack got sanitary permits for delivery guage is not only a matter of com- my country! I believe that to the airport where someone flew munication, but helps keep your with it. The meat arrived, and the brain active,” she advises. “It helps lunch was a great success!” She to understand other cultures ways cautions, “This made me under- of living, and can give you the op- stand that there can be different portunity to be more global.” rules and restrictions to deal with, Eleanora believes one critical even within the same country.” issue facing women in the hos- Eleanora was appointed Liaison pitality industry is that too often Director of the Mexico Tourism women get paid less for doing the Board for the Meetings Industry. same job as men. She counsels, She says, “During this time, I had “Be passionate about what you the great opportunity to travel do, because you’ll often take part around Mexico, getting to know of your personal time to do the the supplier infrastructure. job. You have to LOVE it so you

SUMMER QUARTERLY 2016 7 STACEY LeVasseur (San Francisco)

Director of Event Sales Rosewood Sand Hill www.rosewoodhotels.com Emily is having fun with Zetoun, the hotel mascot, at Mandarin Oriental, Marrakech. Dames Emily and Dolores (Dodi) Snyder. “Choose a job you love, and you will never EMILY have to work a day in your life,” says Stacey LeVasseur. “Well, for me it’s true! What could be a better job than to help a young couple Snyder create the perfect wedding unlike any other, or (New York) build strong relationships with your clientele? Stacey is responsible for the overall sales and servicing of corporate group events and cater- Vice President, Global Sales ing events for Rosewood San Hill, a luxury Mandarin Oriental Hotel Group hotel nestled among 16 prime acres in the Sili- www.mandarinoriental.com con Valley. It was named a Forbes Travel Guide Five Star hotel in February, and its restaurant, Emily Snyder oversees eight offices “Managing diverse cultures is always Madera, earned a Best of Award of Excellence around the globe with 70 employees, and challenging and a learning experience on from Wine Spectator. she directs the sales efforts for 29 hotels the job,” explains Emily. “From Beijing “ Each day is different,” she explains. “I work and resorts. A major responsibility is strate- to Dubai, one never knows what issue closely with the executive chef to create exciting, gizing market segments that impact these might pop up, AND trying to lead all of inspiring, and unforgettable dining experiences properties including entertainment busi- them to a common goal to book business for hotel guests. Utilizing my expertise to put ness, group business, and high-end leisure is a challenge and thrill all at once. Yes, I guests at ease and ensuring a flawless experience clientele who book suites. wore a burka when I visited The Kingdom is what keeps my juices flowing all day long.” Her career began at the Holiday Inn, of Saudi Arabia, where the women were After college, Stacey became assistant restau- Governor’s House in Washington, D.C. warm and welcoming.” Emily adds, “Their rant manager at the Omni La Costa Resort Initially, Emily, who holds a degree in In- entire lives revolve around YouTube where & Spa in Carlsbad, California. She says, “My ternational Relations, expected to work for they get all of their international news and experience in fine dining gave me an under- the State Department but got redirected. entertainment.” standing of food preparation and extensive She uncovered her career by reading, of all Emily’s first sales mission to Russia was wine training. Combined with a Bachelor of things, Glamour magazine, which touted hair raising. The audience was so enamored Arts degree in communications and a minor hospitality as a great new field for women! when she was announcing the firm’s new in sociology, I gained a solid background for Additionally, her experience of living in NYC hotel that she had to be rescued. hospitality management.” London as a young girl enticed her to Everyone wanted to meet her to learn what Early each morning, Stacey grabs a cup of cof- explore the world beyond Irving, Texas. the Mandarin Oriental hotel was like and fee and hits the ground running for event-order A beau in New York City (NYC) and the ultimately visit NYC. meetings with the operations team (culinary, city’s charm, excitement, and dynamism Her advice for anyone interested in global ultimately motivated her to move there hospitality is, “Start small; work your way without a job. up. A hotel degree from Cornell isn’t a Emily became a sales manager at The must, but study business and marketing. Warwick in 1987. Her training was on- Learn e-commerce and parlay that into a the-job with the coaching of great men- career in sales. Always, be the best intern tors. Her day can start with a conference you can be; it helps get you noticed. My at home as early as 7:00 a.m. because of greatest joy is helping those who have the Asian time zones. She reveals, “I often put gift to get ahead in this business.” on make-up while speaking to Beijing!” Emily has been a member of the New Office hours are usually 10:00 a.m. to 5:00 York Chapter since 2004, serving as Presi- p.m. with perhaps a final phone conference dent from 2005-2006. She is the daughter mid-evening. Otherwise, she can be found of Dolores Snyder (Dallas), founder of the at JFK International taking off for some Dallas Chapter and president of Les Dames far-flung place with a glass of champagne d’Escoffier International, 1989-1991. and settling in for the night. By Dottie Koteski

8 Les Dames d’Escoffier International stewarding, purchasing, audio visual, and banquet). “I give site tours for potential clients, entertaining them in Madera restaurant, and I attend one-on- one meetings throughout the day with hotel operations. It takes a village,” Stacey admits. She believes a background in food and beverage operations is a natural transition for women who desire to work in the hotel/ hospitality industry. A willing- ness to travel and relocate domes- tically or internationally brings opportunity too. “In the past 25 years, I moved from San Diego to positions in Saipan, Bangkok, The famous spiral staircase at Lowndes Grove Plantation. Photo: Julie Hettiger. Circa 1786, Lowndes Grove Plan- and Hawaii, to mention a few! tation is a National Historic Landmark. Rosewood Hotels & Resorts is going through a tremendous growth period; that’s one reason JENNIFER I pursued a position with this organization,” she reveals. “There is still a shortage of Goldman women in upper management, (Charleston) creating a void of mentors for young women who aspire to senior Chief Operating Officer management positions,” Stacey Patrick Properties Hospitality states. “Women are well suited to Group the industry and can make fine ad- www.pphgcharleston.com ditions to the team in any area they choose in a hotel environment. Work-life balance is a particular “People will forget what you said, people will forget business is weddings. I’m blessed to be a part of challenge for hotel life as we are what you did, but people will never forget how you many couples’ biggest day.” The top challenge open 24/7. ” made them feel.” of Jennifer’s 30-year career is not having enough She counsels, “LDEI can assist Jennifer Goldman says Maya Angelou’s sage hours in her day. in mentoring and supporting quote “is the essence of the hospitality business.” “Women have come a long way regarding up-and-coming women in hotel It’s a philosophy Jennifer believes in. In addi- position and compensation, but we’re still not and restaurant operations. I plan tion to her professionalism and flawless attention where we need to be,” she contends. “A struggle to reach out to schools that award to detail, she cultivates exceptional service by I see with so many women is finding a sustain- degrees in hospitality administra- making people feel valued and putting a smile on able work/life balance. Family demands coupled tion/ management then offer op- their faces! with a hospitality career can be brutal. No one portunities for job shadowing.” In Charlestonians Charles and Dr. Celeste Patrick works 40 hours in our industry; it’s also nights, her spare time, Stacey is a trained with Jennifer and her husband Randall co- weekends, holidays, and keeping up with emails singer and performed most re- founded Patrick Properties Hospitality Group and social media all hours of the night. To take cently with the San Diego Master (PPHG) in 1997. “Our vision was to lovingly the very best care of your guests you need to have Chorale—the preferred choir for restore the beauty and rich character of Charles- a cool head and calm demeanor. That’s not always the San Diego Symphony. ton heirlooms as unparalleled backdrops to easy.” Jennifer advises, “Be passionate about what you By Susan Fuller Slack special events,” explains Jennifer. “We’ve grown the portfolio to five distinguished venues: Fish do—love it or you won’t last long. It’s so impor- Restaurant, William Aiken House, American tant to build experience in more than one aspect Theater, and Lowndes Grove Plantation—site of of the hospitality field—both front and back of the Charleston Chapter’s Autumn Affair during the house, the numbers, service, and sales. You’re LDEI’s 2015 conference.” a better team player if you can appreciate the Jennifer spearheads all aspects of events across perspective of all parts of the team.” PPHG’s venues, from sales through execution. Jennifer affirms that Dames help each other “We host more than 700 weddings and special tremendously and create a wonderful support events annually, with a dedicated team of over system. “It’s a gift, really,” she says. “I’m a big 100,” she notes. The accolades are many: Brides believer in mentoring—it’s my goal to groom the named Lowndes Grove and The William Aiken next generation of leaders and equip them with House “Best Venues in America” for 2014, 2015, the tools to succeed.” Stacey LaVas- and 2016, respectively. Jennifer serves as president of the Charleston seur carves Chapter. Her priority is spending time with fam- a large, Jennifer says. “I built upon my degree from Johnson and Wales University with experience at ily. She loves to cook and aspires to make time for prepared fish hobbies. for a client several luxury hotels and award-winning res- event. taurants. It’s very rewarding; 85 percent of my By Susan Fuller Slack

SUMMER QUARTERLY 2016 9 KATHERINE (KEEBE) Fitch (North Carolina)

Fearrington House Inn & Restaurant General Manager/ Events Coordinator, McIntyre’s Books www.fearrington.com

The hospitality gene runs deep in nessee fainting goats; Lankenvelder Keebe Fitch’s family. “My parents, chickens; and donkeys. R.B. and Jenny Fitch masterminded Keebe recalls that her late mother a development outside of Chapel was swept up in Julia Child and the Hill called Fearrington Village,” cooking revolution in the ‘70s. Hav- she says. Established on the large, ing a restaurant was a dream of hers. historic, Fearrington dairy farm, “My father felt it would be a great they recreated the ambiance of the opportunity for me to learn some English countryside, which R.B. marketable skills,” she says. Her ca- fell in love with when he was an Air reer began at the restaurant when she Force pilot stationed in England in was 16-years-old. She reminisces, “I the ‘50s. bussed tables, washed dishes, hosted, Through the Fitch family’s stew- and in a pinch, could do kitchen ardship, the planned community prep if someone did not show.” was expanded to include a Relais Grande Dame Edna Lewis was a & Châteaux resort with the charm guest chef (1983-1984) and intro- of a quaint, English village and the duced her signature chocolate souf- elegance of a grand English country flé—still on the menu. The dessert house. was photographed at Fearrington Fearrington Village Center includes for Gourmet magazine’s April 1983 a world-class inn and restaurant, cover. Under the supervision of boutiques, bookstore, and a full- British-born, Executive Chef Colin service spa. There are 32 luxurious Bedford, the restaurant earned a guest rooms at Fearrington House AAA Five Diamond rating, is on Inn with deluxe amenities, winding the Forbes Five Star list, and is also garden paths, and complimentary Green Certified. afternoon tea and full breakfast. Keebe wears additional hats now, The surrounding pastoral landscape traveling for her family’s inn and is a playground for the family pets: restaurant, and managing McIntyre’s Scottish, belted Galloway cows; Ten- Books—named for her paternal

ROCÍO A-Car, working in the corpo- Heritage DMC (Destination rate/tourism sector to increase Management Company). The revenues. She left after five years company offers a variety of ejia to work at the Marquis Reforma services and products relating M Hotel & Spa in Mexico City. The to tourism mainly in two areas: (Mexico) five-star boutique hotel features transportation and providing post-modern, Art Deco design expert tours of the Maya world. Partner Director with a 16, 000-foot spa. Rocío She also is an agent for Barceló GPW Representaciones says, “This was my first job in the Hotels & Resorts in the capital Corporativas hospitality area. I have worked city of Mérida, the largest city in www.mayanheritage.com.mx/ 20 years in tourism-hospitality, of the Yucatán state and an impor- www.barcelo.com which 14 years were with corpo- tant area to experience Maya heri- rate hotels.” tage. The ancient Maya culture Rocío Mejia always loved a master's degree in business GPW is a company dedicated flourished across the southeastern to travel, so with her parent’s administration. Her education to the representation of hotels, blessing, she earned a degree in included courses in leadership, Convention Visitors’ Bureaus, tourism—a segment of the hospi- communication, and teamwork. and fairgrounds. In the Yucatán, tality industry—and subsequently, Her first job was with Avis Rent- Rocío is affiliated with Mayan

10 Les Dames d’Escoffier International grandmother. She coordi- nates a series of events called Cooks & Books, which pairs a cookbook author’s appear- ance with the hospitality of a meal, using recipes from the featured book. “The reward is…knowing we worked really hard to delight our guests. When it all comes LISE The bar at Forage, one of the most sustainable restaurants in Vancou- together, the resulting joy is ver, with a roof-top solar hot water system, sustainable sourced lumber, such a high,” admits Keebe. and menu items sourced from ethical and sustainable producers. Photo: “Women should be given Listel Hotel. more opportunities to run Magee kitchens and hotels. While (British Columbia) generate revenue and continu- practices and green technol- North Carolina seems to be ally find ways to improve and ogy. The hotel’s goal is to elevate their product and ser- reduce its carbon gas amounts a haven for women chefs and Hotel Manager vice. She personally manages by 170 tons annually. This is entrepreneurs, when I travel, The Listel Hotel I do not see as many women the hotel’s public and media accomplished by a zero waste www.thelistelhotel.com in these roles…but this is relations. Her management program whereby organic waste changing,” Keebe opines. philosophy is to make sure is converted into compost and To Dames interested in the entire staff has the tools recycling, by converting all a hospitality career, she and support to deliver great recyclables into electricity, and As the manager of The Listel Hotel, experiences. through the utilization of solar advises, “Have enough grit Lise Magee’s responsibility is to ensure to stick to something until She cites the similarities thermal collectors. that every guest has a wonderful stay. between theater and hotel op- Although Lise’s degree in it is done. Maintain your The 129-room boutique property has a sense of humor; if you can erations—front of house, back English prepared her for the fun culture that attracts an enthusias- of house, setting the stage and rigors of media release and keep your cool…it will get tic, service-oriented staff whose mantra you far. Knowledge can be putting on a show—all, so report writing, everything else mirrors hers. much fun and drama. Never- was learned on the job—desk gained; we always hire for The hotel was dubbed “Vancouver’s temperament and a certain theless, Lise is aware that hos- clerk, night auditor, restau- most artful hotel, and a cultural tourist’s pitality professionals provide rant/banquet server, and amount of outgoingness.” dream” by Robin Laurence, Visual Arts She adds, “Our chapter has people with something very ultimately sales and market- Critic for the Georgia Straight newspa- intimate and important—a ing. She has done everything been together about a year; per, and Canadian Art magazine. The the caliber of the members place to recharge, a sanctuary and enjoyed it all equally. Lise décor is a tribute to all things distinctly or a temporary home base for says, “Anyone who wishes to and networking opportuni- British Columbian. ties are amazing. I am grateful a life-changing adventure. She choose hospitality as their Art at The Listel is not limited to public describes this as, “a privilege career needs to know that it is for having met so many cool places as is customary in high-end hotels. women, and know there are and a challenge because it not for introverts. One needs Museum Floors guest rooms feature requires innovative ways to to enjoy being surrounded by many more Dames out there contemporary Northwest Coast art by re- from whom I can learn.” inspire their journey.” all kinds of people—all the gional artists. Art for guest rooms on the Lise often entertains a journal- time!” Lise believes that there By Susan Fuller Slack Gallery Floors was curated by Vancou- ist or client in one of the hotel’s are still not enough women in ver’s Buschlen Mowatt Fine Art Gallery. two award-winning restaurants, senior positions. Lise’s specific tasks include working The Fearrington House Inn. Forage and Timber, to explain By Dottie Koteski with the sales and marketing team to their cutting-edge sustainable

corner of Mesoamerica from safety standards, for transfers and meet people who, over around 2000 BC. The Maya between airports, hotels, and time, become close friends,” built one of the most brilliant tourist sites.” she concludes. Pre-Columbian civilizations of Rocío says fortunately, she Rocío serves as president of the Americas. has seen women who have LDEI Mexico. She believes “We can produce a custom reached very high positions in what’s most important is the itinerary for you, or you can business and earn awards for balance between work and choose from our catalog of all their efforts. family…giving fair value to tours,” Rocío suggests. “The She says there is always a everything, with enough time best tourist guides in the re- goal to reach in business and to enjoy life. She remembers gion belong to our team, and her job requires a lot of time her mother’s encouraging we are ready to give you an and effort. “It takes persever- advice, “Over time, every- unforgettable experience.” ance to build a brand name thing you want you can have She adds, “Transportation and quality work that people if you aquire the right skills is through our own fleet of will trust. But the rewards and associations. Wanting is a late-model vehicles, which are many: work becomes a powerful force.” Getting a caption complies with all legal and passion, you get to travel a lot, By Susan Fuller Slack

SUMMER QUARTERLY 2016 11 MARILEE Spanjian (New England)

Co/owner, Innkeeper The Inn at Weathersfield www.weathersfield.com

Five years ago, Marilee Span- a.m., preparing full breakfasts, jian decided to rewrite the last seven days a week, for up to chapter of her professional life. 24 guests. Her responsibilities She and her husband Richard include cooking school opera- relocated from Middle Tennessee tions and supervising mainte- to Vermont to acquire the Inn at nance and remodeling of 12 Weathersfield, an idyllic, 21-acre ensuite guest rooms. “There are property near the village of Per- always projects. I never planned kinsville. Their goal was to work to physically demo the baths together, having been apart for to the studs, help hang cement most of their 30-year marriage. board, lay tile and grout baths. Richard’s corporate job required But that’s what you have to do extensive travel, often overseas. to run a small business,” con- Underlying the desire to be fesses Marilee. “And I mow the innkeepers was a top item on lawn,” she adds. their bucket list: to fulfill the Marilee advises, “Hard work, dream of owning a cooking confidence, the ability to priori- school. Marilee explains, “We tize, and surrounding yourself decided to cradle the business with like-minded employees is inside of an inn. Both of us crucial. We work right along are passionate about food and side our staff.” cooking, and we take cooking In 2015, a major fire broke classes when we travel.” out in the lobby’s original 1792 Their award winning, 18th chimney. Guests, servers with century inn is a Vermont culi- aprons filled with wine bottles, nary destination serving farm- and rescued tubs of artisan to-table cuisine in the historic cheeses and rustic breads were dining room and in the Tavern. evacuated to The Hidden Kitch- The Hidden Kitchen, created en. By the following weekend, by converting an old barn loft, the inn was scrubbed, repainted, is where chefs and authors teach and two bedrooms refurnished classes and workshops tailored in time for a wedding. to home cooks. Marilee brings Marilee confides, “Life goes on LDEI members together to when you have an inn. People showcase their talents. “I love expect nothing less than an in- working with other Dames,” credible, memorable experience she says. “Authors Molly Ste- and an exceptional meal with vens, Virginia Willis and Didi impeccable service. That’s what Emmons have taught at The we want, so rest has to wait.” Hidden Kitchen.” Marilee says, “Richard is the Marilee graduated from numbers man. After 30 years the University of Southern in corporate, primarily prod- California with a journalism uct development, sales and degree. For years, she covered marketing, he lives and breathes Inn co-owners, Marilee and Richard Spanjian. The Inn at Weathersfield. residential design and garden- numbers…complete opposite ing in Nashville. She earned a from me.” Between Richard’s general contractor’s license to analytical skills and Marilee’s build large, single-family homes sense of aesthetics, they excel at and became the top, regional teamwork, assuring The Inn at salesperson for Restoration Weathersfield’s future success. Hardware. Marilee’s day begins at 7:15 By Susan Fuller Slack

12 Les Dames d’Escoffier International MICHELE Bowling (Kentucky)

Senior Sales Manager French Lick Resort www.frenchlick.com

Michele Bowling believes one property and restore their the hospitality field is truly grandeur of earlier days. one of those industries that In her present position at the will capture you at the begin- Midwest resort, Michele has ning or not at all. She says, the privilege of sharing the “It is a wonderful field if you incredible story of how one like to travel. More than likely, family meticulously restored there is a job waiting anywhere two historic hotels and turned on the globe where you might a sad story into the “save of want to live. It’s an incredible a lifetime.” Her focus is on opportunity to experience bringing group business to the other cultures, communities, resort from her home state of and customs.” How many Kentucky. At the top of the other industries can really list of rewards in her position promise that? is being involved with a family Her 30-year career began as a that cares so much about their front desk, guest service agent, employees AND their hotels. which accommodated her Michele says, “It is extraor- class schedule. Michele comes dinary that over two-thirds from a long line of women of the global hospitality who loved to cook, entertain, industry workforce is com- and make others feel at home. prised of women who are She says that’s in her genes! In underpaid and whose talents fact, one of her favorite toys are under-utilized and under- as a child was a PlaySkool represented. Until everyone Holiday Inn, which she has in understands that gender- her office. Her training came diverse leadership drives the from life and on the job, and success of any business, we all it continues to this day. lose. Women in our industry Established in 1845 as a will have to band together to mineral springs health spa, get results.” the French Lick Springs Great women supporting Hotel—with its 1901 spa women is one of the reasons wing—attracted movie stars, Michele joined LDEI. The presidents, sports heros, and Kentucky Chapter programs, even gangsters at the turn networking events, and even of the century. Nestled in board meetings are a wealth the Indiana countryside, the of great information and famed hotel was purchased practices that make her busi- by the COOK Group, Inc. ness and everyday life better. of Bloomington, Indiana, in Michele hopes that she is as 2005. Under the direction of helpful to her fellow Dames as the Cook family, the French they are to her! Lick Springs Hotel and the By Dottie Koteski nearby West Baden Springs Hotel, and their grounds, CiCi at Lands End, the most received a multimillion dollar westerly point of mainland renovation to combine the Veranda of the French Lick Hotel. Cornwall and England. two Beaux-Arts belles into French Lick Hotel lobby.

SUMMER QUARTERLY 2016 13 RACHEL Hayden (Washington, D.C.)

Director of Public Relations The Inn at Little Washington www.theinnatlittlewashington.com

Rachel Hayden directs public from it. I have the opportunity to relations interactions for The Inn participate in once-in-a-lifetime at Little Washington, a renowned events, travel extensively, eat well, Relais & Châteaux property in and meet so many of my culinary the historic village of Washington, heroes.” Virginia. It is the longest-tenured Being the oldest of four siblings AAA Five Star–rated restaurant taught her how to negotiate in America and was awarded two and compromise early on. She Five Star Awards by the 2015 comments, “In culinary school I Forbes Travel Guide for the 25th learned how to work hard, how year in a row. important it is to love what you’re Chef/Proprietor Patrick doing, and that attention to detail O’Connell opened the business is the difference between success in a dilapidated car repair shop in and almost there. My culinary 1978. Like a phoenix rising from training has been invaluable—a the ashes, it has been transformed little surprising given my job into a 26-acre campus with 24 description. It makes me much richly appointed guestrooms, more effective when it comes to suites, and private cottages; flow- planning and organizing events, er, herb, and vegetable gardens; and I even get to jump in and and a flock of sheep, two llamas, help plate from time to time.” and a brood of chickens. She relates, “Any time we are Rachel’s days are incredibly involved in a high profile event diverse, as she manages The Inn’s there is an increased level of dif- outside PR firm and social media. ficulty—whether it’s a reception “I handle all offsite events, often for the Queen of England or The traveling with Chef. I interact Inn’s upcoming 40th anniversary with a small portfolio of elite celebration. Each project presents clients and most of the celebrities its own complications but offers who visit us,” she says. Rachel also amazing learning opportuni- manages The Inn’s interior design ties.” Rachel’s organizational company, works on renovations skills helped assure the success of and expansions, and on projects the 2015 book, The Inn at Little with their London-based designer. Washington: Magnificent Obses- Chef Patrick’s veneration for sion, by Patrick O’Connell. European style is realized in Joyce Rachel’s management career Conway Evans’ signature designs began at The Ritz-Carlton. She that infuse the rooms with old- feels fortunate that she met Chef world mystique; each overflow- Patrick and has this amazing ing with colors, patterns, and opportunity to utilize all her textures. The British stage and skills. “I feel like I’ve earned the set designer’s inspiration for the equivalent of a master’s degree in magnificent, blue-tiled kitchen hotel management and hospital- is the dairy room of England’s ity during my time at The Inn,” The kitchen at The Inn has been called, “the most beautiful kitchen i Windsor Castle. Meal service, she confides. “I found a niche for n the world.” The Inn at Little Washington. An opulent bedroom at with soupçons of whimsy, is pure myself that makes me happy and Claiborne House, a 3600-square-foot guest “cottage” at The Inn. theater; each bite surprises and fulfilled, and I am grateful to have delights. that opportunity.” Rachel confides, “I love my By Susan Fuller Slack job… and I get so much back

14 Les Dames d’Escoffier International Come Do “Our Favorite Things” at the Washington, D.C. Conference

By CiCi Williamson Move!” initiative evolved. • See where our first President’s meals were “Markets and butchers and embassy lore, prepared. Travel to Mount Vernon to Tours of plantations and ethnic food stores, visit George and Martha Washington’s Gardens and vineyards and library wings, bountiful gardens and table with a cura- These are a few of our favorite things.” tor talk arranged by Joan Bacharach. Washing- En route, hear me tell about Virginia The Flavors of Mexico ton, D.C., foods of Washington’s day. By Maria Gomez-Laurens Dames just • Pedal off to the Piedmont.Well, not on a (LA/OC, San Diego, Mexico) can’t wait to bicycle. But coach doesn’t start with “p.” show you our On this full-day tour, visit the Virginia It has been a four-year journey, but I am neighbor- Piedmont and Blue Ridge foothills to proud to share that on April 27, the LDEI hood. You’ll meet farmers and taste the terroir in our Mexico Chapter was officially launched in the WASHINGTON DC 2016 have myriad • foods and wines with Susan James and city of Guadalajara, Jalisco, Mexico, which is chances to Janet Cam at Airlie, a historic hotel, the birthplace of Tequila—one of the most come with us for fabulous pre-conference sustainable farm, and conference center. recognized beverages in the world. tours, conference activities, and educational Visit Whiffletree Farm to see the organic, The launch occurred during “Tianguis sessions in the world city we call “home.” grass-fed, sustainably and humanely Turístico Mexico” the country’s prestigious raised livestock that supplies Airlie. tourism event at which Mexican President PRE-CONFERENCE TOURS Enrique Peña Nieto was in attendance. During • View some really old cookbooks. Pop into CONFERENCE ACTIVITIES a press conference set at 9:00 a.m., Chapter our little old “local” Library of Con- Dames arriving on Wednesday are invited President Rocio Mejia shared with the various gress—the world's largest library, with to Grande Dame Joan Nathan’s open members of the press Les Dames d’Escoffier nearly 110 million items. Take a tour of house. Thursday brings dine-arounds at a International’s (LDEI) mission statement and the rare book section and see original variety of D.C. Dames’ delectable restau- the vision for the Mexico Chapter. A quick, cookbooks by Carème, Apicius and rants. Celebrate LDEI’s 30th birthday introductory video was shown and the media Brillat-Savarin. party (and the D.C, Chapter’s 35th) on took note of three big events that will take • Go to market. From its roots as Centre Friday in our lil’ whistlestop, the magnifi- place in the next few months. Market, a fresh food venue born over cent Union Station, arranged by Michele The first one, scheduled for July 28, in San 200 years ago, the modern Union Mar- Jacobs. And the grand finale: our “Cha- Diego, California, will be the chapter’s first ket houses more than 100 food produc- peau, Auguste Escoffier !” Sunday brunch official fundraiser, headed by Mexico Chap- tion and distribution businesses. Union at the French Embassy to celebrate our ter Vice President Flor Franco and LDEI’s Kitchen, three minutes away, houses 47 namesake’s 170th birthday. We hope you’ll President Maria Gomez-Laurens. Mexico small food businesses. delay your trip home until after 2:00 p.m. Dames Master Chef Claudia Sandoval, • Tuck in at the Turkish Embassy. First, so you can attend. Chef Flor Franco, Chef Denise Roa, Chef have coffee and a tour of the Turkish EDUCATIONAL SESSIONS Claudette Wilkins, Chef Amy Dibiase, and ambassador’s residence. Then do lunch With Stacey Adams at the helm, we’ve Chef Blanca Castro will prepare an exclusive and a lecture by Sheilah Kaufman on arranged some cuttin’ edge learnin’ ops at dinner for the 40 special guests attending, Turkish cuisine at Zaytinya, one of Jose the Fairmont Hotel. Choose from Heritage with all proceeds distributed between LDEI Andres’ acclaimed restaurants. of the Chesapeake, Chefs as Advocates, Mexico and the LDEI organization. • Take an International Food Walking Attracting New Farmers, Food and Tech- The second fundraiser takes place the first Tour. Without using frequent-flyer nology, Culinary Medicine, #Foodporn, week of September in Mexico City and miles, experience the foods of Ethio- Microbiome Superfoods, and Legal Aspects will be headed by Rocio Mejia and Araceli pia, the Philippines, Mexico, South of Social Media, navigated by attorney Ramos, International Director of Public Rela- America, Central America, and Turkey Jackie Henson. tions for Jose Cuervo Tequila. This event will in this in Wheaton, Maryland, subur- And throughout the whole conference, feature a unique culinary experience with the ban neighborhood with Janet Yu. we’ve made sure Dames get “three squares finest Mexican food and Tequila. • Satisfy the meat lover in you. During the a day and more,” all of them unique food During the press conference, President Rocio “All Things Charcuterie!” tour, Kath- experiences that carry out the conference Mejia announced that Dames from all 36 erine Newell Smith leads you to Red theme, “Global Appetite, Local Impact.” chapters will be invited to the third event, “The Apron to watch some of the 100 variet- Watch your mail for an in-depth de- Flavors of Mexico.” It is scheduled for the spring ies made by chef Nathan Anda. scription of all conference aspects in the of 2017 and will feature the ultimate experience • See where the current President’s meals registration brochure, and sign up to spend in the Mexican city of Tequila, Jalisco, which are prepared. Take a tour of the White some time in our neighborhood. We guar- has been designated a World Heritage Site. Ad- House kitchen and garden, if tenta- antee to show you our favorite things to do ditional details will follow. Congratulations to tive plans are confirmed by the White in Washington, D.C. the Mexico Chapter and to LDEI since Mexico House (three weeks prior to the confer- is the first non-English speaking chapter. This ence). Here’s where Mrs. Obama’s “Let’s great accomplishment is very important to the organization, as it fulfills the vision of interna- CONFERENCE DATES: OCTOBER 27-30, 2016 tional growth from our founder Carol Brock and the vision of the international board.

SUMMER QUARTERLY 2016 15 AROL BRO DR. C CK The Ultimate Accolade

By Margaret Happel Perry lege set in the agricultural heart of the author, restaurant critic, continuing (New York) Schoharie Valley in New York State. The education teacher, and perennial student baccalaureate students learn firsthand who is constantly expanding her already On the 14th of May, Carol Brock, the that they are stewards of a rich heritage encyclopedic knowledge of food and founder of Les Dames d’Escoffier Interna- of sustainability. The college prepares wine. All add luster to her long and tional (LDEI) was awarded an honorary them to examine the interconnected admirable resume and underscore why Doctor of Humane Letters degree by the world of food systems and to understand she is a constant inspiration to all who State University of New York at Cobleskill the unalterable cycle where seeds become are privileged to meet and know her. at commencement. The degree is the cap- food; food waste can be returned to More recently she has used these talents stone of Carol’s illustrious career and an re-enrich the soil or converted to energy. to be an especial beacon for the culinary acknowledgement of her many contribu- The college’s outstanding educational students at Cobleskill. tions to Cobleskill. It is also a tribute to facilities enable students the opportunity Distinguished awards are not only for her vision and leadership in establishing to expand their vision and embrace the factual accomplishments but also for our society, LDEI, where she spearheaded exponential dynamic of the food indus- a lifetime of building an impeccable the fight for opportunities for women in try with experiences in culinary prepara- character. Carol has filled her almost the professional world of food, beverage, tion and a student-run restaurant. Dairy ninety-three years with boundless and and hospitality. These hard-won opportu- farming and fish hatcheries are a further selfless determination, energy, generos- nities have benefited young students and extension of the curriculum—a curricu- ity, compassion, and encouragement to seasoned professionals alike. lum that prepares students for relevant others. Every undertaking is seasoned SUNY Cobleskill is Carol’s more recent careers and advanced studies in today’s lavishly with good humor and wit. Her passion. Through her philanthropy, competitive market. And throughout zest and joy for life is boundless. Who vision, personal generosity, and her every experience Carol stands as an can forget Carol dancing the Charles- boundless encouragement, hundreds inspiration, role model, and mentor. ton in Charleston at this past LDEI’s of culinary books have been donated Carol’s early academic achievements fall conference? But above all, it is her to the Van Wagenen Library at SUNY at Queens College and New York unflagging devotion to the advancement Cobleskill—many from the members University were followed by acclaim in of women, especially through scholar- of LDEI’s New York Chapter. Carol’s food journalism at Good Housekeeping ship and mentoring that is the hallmark constant support of Cobleskill’s culinary magazine and Parents Magazine. Later of her illustrious, 70-year career. Every program has opened doors for its gradu- she expanded her credentials at the New college student and every member of ates to further their educational goals York Daily News and the Queens Times LDEI—whether directly or by osmo- and careers. Ledger. Add to her many career ac- sis—has reaped the benefit of her efforts. Cobleskill is a perfect gem of a col- complishments those of chef, cookbook An honorable career, indeed.

Carol Brock receives an honorary Doctor of Humane Letters degree from SUNY Cobleskill May 14, 2016. She is shown with Professor JoAnne Cloughly (L), and President Marion A. Terenzio, PhD. (R). Photo by Erica Miller. Right photo: Professor Cloughly, Dr. Carol Brock, and President Terenzio, PhD. Photos: SUNY Cobleskill.

16 Les Dames d’Escoffier International A quick urn rom o

Les Dames d’Escoffier International Celebrates 30 Years Progress of Women in Food, Beverage, and Hospitality

By Hayley PLAN A 30th CELEBRATION: Matson-Mathes Les Dames d’Escoffier • Conduct a 30th anniversary cake raffle. International (LDEI) Dames contribute cakes to sell and then a celebrates its 30th giant sheet cake is made with every pur- anniversary this year with chaser receiving a piece. Whomever gets 36 chapters planning the piece with the “30” token in it wins the events around the world. grand raffle prize (restaurant gift certificate, Share 30th anniversary wine tasting, magnum of champagne). celebration news and Similar to Mardi Gras in which the token is chapter photos with local in the cake. media and the Quarterly. • Host a dessert auction. Dinner is provided How do you get there? Email news and high Ask for Alaska. resolution photos to and individual tables pool their money to [email protected] or bid on their dessert for the table. Highest If you’re passionate about bidding table chooses their dessert first. Susan Slack at sslack363@ what you cook, satisfy your gmail.com. • Celebrate the LDEI 30th anniversary in conjunction with your own chapter an- wildest desire with the We would like to feature enticing taste of succulent, your celebrations on social niversary. Highlight the founding members media @damesdescoffier. with a throwback potluck of food trends and sustainable seafood from 1986 or the year your chapter was Promote the 30th harvested from the purest incorporated. anniversary on social Alaskan waters. media: #ldei30. • Conduct an oyster and/or caviar educa- tional session (connecting to the 30th pearl Visit the LDEI website anniversary). For this Vietnamese at www.ldei.org (Media- • Conduct a champagne tasting and/or documents) to download Wild Alaska Black Cod a blind tasting between cava, prosecco, the 30th promotional recipe and more tempting champagne, and sparkling to understand kit, 30th logos, and seafood ideas go to the differences of sparkling wines among PowerPoint. Or go to: wildalaskaseafood.com www.ldei.org/uploads/ different countries. press/77.pdf • Host an Escoffier dinner and the last course is a cake to celebrate our 30th Anniversary. • Conduct an educational meeting on the science of baking and the different kinds of flours and their effects. Different flours can be used in different cakes for guests to taste and compare. • Contact local morning television and radio programs promoting LDEI’s 30th Anniversary.

SUMMER QUARTERLY 2016 17 that the unique flavors and char- acteristics they offer are repre- ROOTED BY A VISION, sented in the glass,” Karl says. For more than 130 years, the Wente family has been FUELED BY PASSION: part of the story of this land. C.H. Wente’s original vision of constantly pursuing excellence The Wente Family’s Pursuit of Excellence has been passed down from generation to generation, and with each time it was handed down, such was that very pas- tion winegrower C.H. Wente, The fourth generation of Wen- sion, dedication, and unrelent- who purchased 47 acres in the tes—Eric, Philip, and Carolyn— ing work ethic. But it’s the love Livermore Valley back in 1883. view the vineyards as a legacy for of the journey that serves as the When his sons, Ernest and the future. Growing up among common thread woven through Herman, took over the family the vines in the Livermore Valley the Wente family. business in the 1930s, they began gave them a deep appreciation That journey also consists of a to produce the wines under the for the history of their ancestors. wide range of wine country expe- t’s a beautiful “Wente Bros.” label. It was their Philip Wente states, “We make riences that are offered by Wente morning at the Wente introduction of the renowned every effort to preserve what they Vineyards, with 2016 marking Vineyards Estate Winery in Wente clone of Chardonnay and created and what nature has so the 30th anniversary of The Res- California’s Livermore Valley, and the launch the country’s first va- generously provided.” taurant at Wente Vineyards. fifth generation winegrower Karl rietally labeled Chardonnay that Today, Karl D. Wente works Carolyn Wente states, “When D. Wente has just arrived for a earned the family the distinc- closely with the fourth generation we opened The Restaurant in meeting with his team. There, he tion as America’s First Family of to make wines that are represen- 1986, our goal was to provide talks through the special care that Chardonnay. tative of Wente’s estate vineyards. a gathering place on our family must be paid to the land that When third generation wine- Focusing on innovative farming vineyard’s picturesque grounds they farm and the importance of grower Karl L. Wente came into and top-quality fruit, he is pas- that would bring to the table the “boots in the vineyard,” a phrase the business, he brought with sionate that all of their wines be simple pleasures of honest food that Karl uses to define the time him a strong desire to sustain made with a small-lot approach. driven by the freshest local ingre- spent walking the rows of their his family’s legacy. In 1963, he Karl’s thorough understanding of dients and exceptional wine.” estate to closely monitor the purchased 300 acres of apri- the vines allows him to achieve This year also marks 30 years vines and track ripeness through- cot orchards from Alfred Riva the best expression of the family’s of entertainment with the 2016 out the growing season. in the Arroyo Seco region of estate, assuring a quality that is season of The Concerts at Wente “My great-great-grandfather said Monterey and replanted them worthy of their heritage. Vineyards, which showcase world- that work made life sweet, and I to vines. Today it is home to “As winegrowers, it’s critical that renowned entertainers in the couldn’t agree more,” says Karl. Wente Vineyards’ single vine- we have a deep understanding winery’s natural amphitheater. He’s referring to first genera- yard Riva Ranch. of our estate vineyards to ensure “At the end of the day,” says

18 Les Dames d’Escoffier International Karl, “we want to con- amazing wines that people The Wente family, L-R: Phil Wente, Dame Carolyn Wente, Karl D. Wente, Christine tinue our family’s legacy by will remember long after Wente, and Eric Wente. Fifth generation winegrower Karl D. Wente. L-R: Second generation winegrower Ernest Wente (wearing glasses) holds Eric Wente, fourth delivering memorable wine that last sip.” generation. To his right, Karl L. Wente (third generation) holds Phil Wente, fourth country experiences and generation. Photos: Sam Harnack.

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

SUMMER QUARTERLY 2016 19 An Evening in Israel By Suzanne Brown Our dinner really started the previous (Atlanta) evening on closing night of the Jew- ish Film Festival. In fact, one of the When you think of a trip to Israel, films shown during this festival was chances are your mind envisions a tour “Breakfast at Ina’s,” an award-winning of Jerusalem including a visit to the city documentary about Chicago Dame Ina market where you pass Pinkney. vendors selling touristy Grand Dame Joan Nathan gave a “evil eye” jewelry, presentation about Israeli cuisine, which wooden goblets from preceded the premiere of Chef Solo- Bethlehem, and aro- monov’s documentary. mas of spices in a mé- After watching the film, any precon- lange of foods—some ception of foods of Israel only consist- recognizable, some not. Like listening to ing of menus from Passover dinner a difficult piece of classical music after was obliterated by several events that studying its composer, learning about proceeded the evening of Israeli food, the history, traditions, and foods of Is- heritage, and tradition. Several hundred rael prepares the palate for an explosion attended this sold-out event, held in of tastes and textures. Atlanta’s Symphony Hall on the campus Such was the experience of Atlanta of the Woodruff Art Center. Famished Dames during the chapter’s Global after watching the documentary—like Culinary Initiative program featur- a starving herd of cattle—everyone hur- ing the heritage of Israel. It was held ried to the lobby to enjoy some of the February 17 at the home of Ambassador delicious foods featured in the film. Judith Varnai Shorer, Consul General of With over 2,000 years of history, Israel to the Southeast. The guest chef Israel’s food heritage is a melting pot of for an Israeli dinner during the event cuisine from early settlers from Pales- was award-winning Restaurateur-Chef tine, Yemen, Eastern Europe, and the Michael Solomonov who was in Atlanta Mid-East who settled throughout Israel. February 16 to showcase his documen- Religion played a key component in the tary, “In Search of Israeli Cuisine,” dur- ceremonies and rituals revolve around ing closing night of the annual Jewish food. Therefore, foods from Israel come Film Festival. from ancient recipes handed down from Atlanta Dames were an integral part generations and evolved into the food of the dinner, including the authentic revolution enjoyed today. Agribusiness, preparation of Chef Solomonov’s recipes including Israeli wine, has now become by Sandra Bank, owner of Added a culinary focus for tourists. Touch Catering, and Chef Ashley Some of today’s Israeli food combina- Mitchell, also from Added Touch. tions are shared in Chef Solomonov’s Susana Braner and her team from cookbook, Zahav. Perhaps the food Divine Event catering set the mood culture and tradition is best summed in with elaborate table settings, each table his commentary: “We mark time sitting topped with fresh flower arrangements at the table. Year after year, on holidays created by Marie-Laure Coste Dujols, and birthdays and even at funerals, we owner of Le Jardin Français. sit and eat and take note of what is the During the dessert course, Eileen same and what has changed. We take Mason of The Israel Tour Company stock of where we are and where we gave a brief presentation on Israel as the want to be. And food is the tonic that ultimate culinary destination. makes it all easier to swallow. A few Dames who attended the film the glasses of wine don’t hurt either.” evening before as well as the LDEI din- ner were primed for the guest presenter Chef Solomonov, who provided the heritage and tradition that goes into preparing authentic food from Israel. After dinner, he autographed copies of his new cookbook Zahav, A World of Israeli Cooking, which recently won the 2016 James Beard Foundation’s Book of the Year award as well as for Best International Cookbook.

20 Les Dames d’Escoffier International The LDEI Atlanta Chapter, in partnership with GLOBAL the Israeli Ministry CULINARY of Tourism and postcard Israeli Consulate of the Southeastern U.S., hosted “An Evening of Israeli Food, Culture, and Tradition,” with award-winning Chef Michael Solomonov. This event was held as an objective of LDEI’s Global Culinary Initiative, The Spice Cuisine of Sri Lanka— established to “embrace our Teardrop of India toasting and grinding whole spices and sug- global communities Cooking with spice is hot! Hawaii Chapter gested the convenience of using an electric through culinary Dames organized a cooking demonstration spice or coffee grinder. Ground nutmeg is connections that at ChefZone on March 30 as part of the one spice she advises not to toast, since it can chapter’s Global Culinary Initiative series, burn. Sri Lankan cuisine is famous for its fi- educate, train, and “Cuisines of the World.” During the session, ery curries, but the celebrated chef’s delicate provide cultural Dame-Chef Kusuma Cooray, culinary touch in adding spicy-hot seasonings to the exchange.” professor emeritus at Kapiolani Community dishes reflected the various heat tolerances College, showcased the spicy cuisine of Sri of the attendees. Kusuma also advised that Atlanta’s GCI Chair Lanka, her native country. to determine when a dish is done, cooks Suzanne Brown is Known as Ceylon until 1972, Sri Lanka is should rely on their sense of smell, and the founder of the located in the Indian Ocean, south of India. taste often while cooking. Kusuma was international Global The beautiful spice island’s documented personal chef to the late tobacco heiress history spans 3,000 years. Kusuma says the Doris Duke and is Hawaii’s first female Culinary Initiative. food resembles Indian cuisine, but uses less chef certified as an executive chef by the oil, more coconut milk and is much spicier. American Culinary Federation. She’s the During the presentation, Kusuma cooked author of Burst of Flavor: The Fine Art of L-R: Dame Susana Braner, several dishes, starting the preparation for Cooking with Spices, and Ocean to Plate— Israeli Consul General Judith each one by making a custom, freshly ground a fish cookery book. Varnai Shorer, and Dame spice blend. She discussed the benefits of Suzanne Brown. Suzanne and Susana were co-chairs for the event. A bowl of silky-smooth Hummus Tehina from the cookbook Zahav, a cookbook from Chef Michael Solomonov and his business partner Ste- ven Cook. Dame-Chef Ashley Mitchell (L), Chef Michael Hawaii Dame- Solomonov, and Dame- Chef Kusuma Chef Sandra Bank. Ashley, Cooray, Lamb Sandra, and the culinary team Briyani, Fiery from Added Touch Catering Hot and Sweet prepared the recipes from Deviled Shrimp, Zahav. Dames Lenada Merrick a medley of (L) and Gloria Smiley look spices, and over Zahav. The elegant table Eggplant and showcases beautiful flowers Cashew Sambal. and salatim—an assortment of appealing Israeli salads made with ingredients like caramel- ized eggplant, cucumbers and tomatoes, and carrots with fresh herbs. Photos: Travis S. Taylor

SUMMER QUARTERLY 2016 21 CHAPTER NEWS Carole Bloom (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 | NEW ENGLAND | PALM SPRINGS | PHILADELPHIA | PHOENIX | PORTLAND SACRAMENTO | SAN ANTONIO | SAN DIEGO | SAN FRANCISCO | SEATTLE | ST. LOUIS | WASHINGTON, D.C.

ATLANTA Kelly Hornbuckle The kickoff for 2016 was our annual Culinary Futures fundraiser in conjunction with the January Housewares Show at AmericasMart. Through attendee and sponsor support, we raised over $25,000 in one short evening, enabling a high school senior to attend culinary school on scholarship. In February, we enjoyed an incredible "Evening of Israeli Birmingham Dames at the Time Inc. Food Studio, L- R: Angela Food, Culture, and Tradition. Israeli Ambassador Con- Schmidt, Gia McCollister, and Rebecca Satterfield welcome guests to our Meet-The-Dames event. Birmingham Dames and guests gather in sul General Judith Varnai Shorer graciously hosted us the Time Inc. Food Studios. in her private residence, where James Beard Foundation Book Awards winner Michael Solomonov treated us to studio and led them through crafting individual perfumes. his Israeli-American take on centuries-old recipes shared The Pantry, another of Deborah’s businesses, generously around the Jewish family table. Read more on page 20. provided wine and snacks for the March event. In January, a An all-Dame lineup prepared dinner for 680 guests at local art gallery event offered an opportunity for our chapter the Delta Flight Museum for the 6th Annual Shaken, Not to raise some money and let people know about LDEI. Angela Stirred Gala, benefiting the Georgia Ovarian Cancer Alli- Schmidt immediately accepted the challenge and was joined ance (GOCA), Saturday, March 19. Funds raised benefit by Maureen Holt and Martha Johnston. GOCA's statewide patient and community educational out- reach. There was a very special tribute in memory of Dame BOSTON Barbara Petit, who we lost to ovarian cancer. On March Lucille Giovino 22, at our 11th Annual Dinner & A Movie Event, guests enjoyed spectacular views of Atlanta’s skyline from Atlanta Boston had a full complement of events this past winter Daylight Studio. An interactive kitchen served food high- starting with a tasting of craft hard ciders made from fresh- lighting several short films from The Southern Foodways pressed apples at Michelle da Silva’s Bantam Cider. We were Alliance, featuring heroes of the Southern food and culture treated royally to full flights of five beers, while participating movement. We wrapped up an exciting month of March in the festivities of the entirely transformed warehouse, still with Dames Who Play in the Kitchen Take 3—Dames able to view four enormous vats that could rival the wine who make pasta. The Dame-only event, in memory of Lea vats in Napa Valley. Next on the agenda, off to Co-President Brueckner, brings members together to learn and bond in Louisa Kasdon’s summer retreat overlook- the kitchen...in this case, making pasta from scratch! ing the Atlantic Ocean in Cohasset where we indulged in homespun cookery at our BIRMINGHAM Annual Potluck and Yankee Swap with the Martha Johnston new addition of a sleepover. What a treat! Come February, Joan Sweeney outdid her- At our Meet-the-Dames Social at the new Time Inc. self with a second Ice Fishing Expedition Food Studios in April, you could feel the excitement as at her lakeside home in New Hampshire. Dames and other like-minded women in the Birmingham The outdoor competition had a tough Ellie O'Keefe food community met to learn details of LDEI and our time trying to compete with the indoor mission and connect. We shared stories, ate delicious food display of massive arrays of delicious dishes prepared by the and sipped beverages all prepared by the Time Inc. Food Dames. Kudos to Joan for organizing this ultra-special event. Studios team. March ushered in our 55th Annual Dinner at the Colonnade We gathered at AVO in January to discuss 2015 activi- Hotel chaired by Ellie O’Keefe who adhered to the prin- ties, the Birmingham culinary scene, and 2016 programs. ciples perfected over 55 years. Executive Chef Nicholas Calias President Angela Schmidt thanked the chapter members brought us right into the 21st century with a lighter touch to for their participation last year and challenged them to each of his eight courses, while maintaining Escoffier integrity continue to work to strengthen our community of women and artistry. The chef’s first course, Rabbit Galantine was sheer helping women. artistry, which exceled in flavor and texture. We all deserve a Our local restaurants quest led Dames to Eli’s Jerusalem feather in our caps for a productive few months; on to more Grill in late March. It was a great way to sample every- challenges and successes. thing from Shawarma to their freshly made pita and gave us a hint of what to expect in an upcoming Israeli cook- CLEVELAND ing class that Sherron Goldstein will lead. At our first Shara Bohach Birmingham LDEI Book Club meeting we discussed The Gastronomical Me by M.F.K. Fisher. Planning by Jan Gau- In January, Cleveland Dames toured Green City Growers, an tro and Susan Swagler made this a great success. Debo- urban 3.25-acre hydroponic greenhouse. This large, state-of- rah Stone hosted our Dames and guests at her Botaniko the art facility sustainably grows fresh lettuce, gourmet greens, and herbs year-round, and it delivers produce to customers 22 Les Dames d’Escoffier International within 48 hours of harvest. of Louisville. Led by Green Tables board member Lisa Windhorst In March, Britt-Marie Culey and Green Tables Chairs Sherry Hurley, Rhona Kamar, and Gina and husband Shane Culey of Brown, the Kentucky Chapter will also offer tips, recipes, and Coquette Patisserie hosted the techniques for cooking with fresh summer produce. Voice-Tribune Cleveland Chapter for a night of columnist Carla Sue Broecker featured LDEI members at a New Grower Champagnes paired with Roots reception launching the new program. www.voice-tribune. sweet petit fours and a delightfully com/columns/partyline/gardens-louisville/ savory menu. They gave a presen- tation on classic French pastries MONTEREY BAY and Grower Champagnes—spar- Carol S. Hilburn kling wines crafted by grape grow- On February 24, 2016, the Monterey Bay Chapter hosted an ers, which tend to vary more year induction ceremony for the Disciples of Escoffier and welcomed to year than other wines. new members into the Monterey Chapter. The dinner, held at the In April, Dames Carol Hacker, Monterey Peninsula Country Club, was prepared by Executive Cynthia Schuster Eakin, and Chef Disciple Colin Moody and consisted of hors d’oeuvres and Paula Hershman spoke to the four spectacular courses using Auguste Escoffier’s numbered recipes members of The Study Club of from Le Guide Culinaire. It was a memorable evening with Michel Cleveland about the history of Les LE BONBON—Chocolate mousse Escoffier, the great grandson of Auguste Escoffier, present for the Dames d’Escoffier International layered with chocolate meringue ceremonies. (LDEI) and the Cleveland Chapter. and painted dark chocolate at The Study Club is a group of 50 Coquette Patisserie. Dames Gloria Cipri-Kemer and Terry Thomsen NASHVILLE women, many retired leaders in the hold a basil bouquet at Green community, who remain interested City Growers Cooperative. Mindy Merrell in lifelong learning and in all things Photos: Shara Bohach. The Nashville Cleveland. The club meets monthly Chapter kicked off at the Cleveland Yachting Club. Carol, who is president of LDEI’s its new Table in Cleveland Chapter, spoke about the organization’s membership re- the Back program quirements, LDEI Green Tables Initiatives, and the Legacy Awards. on March 28 with Cynthia related past and future events sponsored by the Cleveland a lively gathering Chapter to support its Green Tables Initiatives. Paula talked about of Dames and a her business, Storehouse Tea, and about the support offered by prospective member LDEI to women in the culinary industry. at the Family Wash “Table at the Back” dinner at Family Wash in East restaurant. The new Nashville L-R: Anne Byrn, Family Wash Chef John networking and Stephenson, Emily Frith, Erin Byers Murray, Mindy HAWAII Merrell, prospective member writer and cookbook educational platform author Nicki Pendleton Wood, and Sylvia Ganier. Hayley Matson-Mathes aims to connect Hawaii Dames Jenny members in intimate Grondin of Grondin: gatherings at restaurants in different areas of the city. Emily Frith French Latin Kitchen; of Corner Market Catering spearheaded the event and enlisted her Jocelyn McCann of EAT former protégé Chef John Stephenson for the inaugural gather- Honolulu; and Chef Kathi Students with Dames Jenny Grondin ing. His special three-course Spanish-inspired menu featured an Saks taught culinary classes (in black), Kathi Saks, Fern Yoshida amuse-bouche of sweet medjool dates with chorizo and jalapeño; at Waianae High School. The (polka dotted top); and Hayley Matson- seared Brussels sprouts with almonds and vinegar; and patatas program focused on front- Mathes. bravas (Yukon potato) with spinach, smoky tomato, and poblano of-house service and was a crema. The final course was an elegant vanilla and brandy flan. The part of the Hawaii Culinary Education Foundation mentoring chef spoke to the group about his cooking philosophy and how program directed by Hayley Matson-Mathes and coordinated by Emily’s early guidance helped him to become a successful chef and Fern Yoshida, Oahu chef mentor coordinator. The classes were in restaurant owner. preparation for a student-led community dinner. Table in the Back continues in April with a family-style Chinese adventure and exploration of Cantonese cuisine at Lucky Bam- KENTUCKY boo China Bistro. In May, wine consultant and educator Billie Jamie Estes Joyce Helmkay, owner of Thru the Vines, will lead a workshop The Kentucky for members and guests on Bold Reds at Whole Foods Market in Chapter’s Green Green Hills. Tables commit- tee is lending a NEW ENGLAND hand to New Nancy Matheson-Burns Roots and its Fresh Stop Mar- As you can see in our logo, we kets this sum- have gotten the approval to change our name to New England based on mer. LDEIKY’s Kentucky Dames, L-R Front: Claudia Delatorre, Rhona members will Kamar, and Sherry Hurley. Back row: Stacy Duncan, the recommendation of Les Dames provide dem- Lisa Windhorst, Gina Brown, Susan Tucker Mezza, Ja- International, and full agreement by onstrations and mie Estes, Katie Payne, and Jacquelyn Thompson-Lee. the board. Presently, we have over tastings at various 110 Dames in our chapter and growing. To learn more about your Fresh Stop pop-up food markets, which are located in places like New England/Northeast sisters, cultivate member connections, local churches and community centers, typically in underserved areas and stay up to date with our many events, follow us on Facebook.

SUMMER QUARTERLY 2016 23 Susie Brown hosted another successful Boston Center for Adult Education annual fundraiser, CHEW ON THIS. Chapter members enjoyed fabulous food and drink with the most fun crowd in town. Several Dames participated in and man- aged The GO SPRING EXPO, A Celebration Of Local Agriculture And Spring. Included were Dames Kim Gregory (Kim’s Pure Pastry); Kindra Clineff(Kindra Clineff Photography); Jodi Clineff; Liz Mullholland (Valley View Farm); Mary Bandereck (Topsfield Bakeshop); and Brandi Parker (Willow Spring Vineyards). Northshore magazine nominees for the Best of the Northshore Awards included several New Eng- land Chapter gals! Dames Lila Haynes (Heaven On Earth Cooking); Karen Cook (Cider Hill Farm); Kim Gregory (Kim’s Pure Pastry); Nancy Battista-Caswell (BRINE Oyster Bar) and Ceia Kitchen + Bar); Phyllis LeBlanc (Harbor Sweets Handmade Chocolates); Mary Bandereck (Topsfield Bakeshop); Carolyn Grieco (Carolyn’s Farm Kitchen); and Krisztina Ronai Perron (The Wooden Spoon Catering Company).

Top: 1. Dame Carol Brock (L), LDEI Founder; Ambassador Katalin Bogyay, Per- manent Representative of Hungary to the United Nations. 2. L-R: Dame Linda Lawry, LDNY President; Dame Joan Brower, Event Chair and LDNY Secretary; H.E. Ferenc Kumin, Ambassador and Consul General of Hungary. Middle: 3. Dames Beth Allen (L), LDNY Vice President, and Linda Lawry. 4. L-R: Dames Karen Benvin Ransom, Janeen Sarlin, and Melanie Young. Bottom: 5. L-R: Dames Jeanne Voltz, LDNY Program Chair, and Joan Bloom, Program Commit- tee. 6. Dame Joyce O’Neill, Program Committee. Dame Jenny Johnson hosts the live auction for the BCAE NEW YORK Kumin, Ambassador and Consul annual fundraiser CHEW ON THIS. Dame-Chef Karen Akunowicz and friends feed the lively crowd. Beth Allen General of Hungary in New York, and Magdolna Fekete, Di- Several Dames from the New rector of the Hungarian National York Chapter attended the Cherry Tourist Office in New York, and PALM SPRINGS Bombe Jubilee at The High Line greeted by Ambassador Katalin Pamela Bieri Hotel in Manhattan Sunday, Annamária Bogyay, Guest of April 10. It was a fabulous day of Honor for the evening and the A delicious, news, views, networking, and tast- Permanent Representative of successful ings. Topics of the presentations Hungary to the United Nations. “L’Affaire and panels varied from “Good + The festivities began with a Chocolat” on Simple,” to “How to be the Boss,” champagne toast, specialty hors February 21, and “New York’s Next Wave.” d’oeuvres and live Hungarian Palm Springs One of the highlights of the day music, followed by a food and Chapter's ma- was a “Keynote Conversation” wine tasting of prized Hungarian jor fundraiser, with Martha Stewart and Kerry wines and food pairings, which consisted of Diamond, who along with Clau- were conducted by Ms. Helga high tea, ladies dia Wu founded Cherry Bombe Gal, Hungary’s first female som- in hats, and magazine. melier. The event marks the oc- our famous On the 31st of March, 46 New casion of the Year of Bocuse d’Or 25-foot table York Dames were guests at the 2016 in Hungary, as Budapest of luscious, Hungarian Culinary Rhapsody, has been named host city this mouthwatering Our stellar L’Affaire Chocolat com- mittee members are L-R: Janet Harris, an elegant, private culinary year for the prestigious Bocuse chocolates from pastry chefs, Dawn Rashid, Andrea Rosenblatt, and reception created exclusively for d’Or chef competition finals. Ellen Spencer. At L’Affaire Chocolate, LDNY members at the Consul- Congratulations to Chair Joan restaurants, Palm Springs Chapter board members, ate General of Hungary. The Brower, Joan Bloom, Jeanne hotels, and our L-R: Nancy Cohee, treasurer; Lisa Dames were warmly welcomed members. Live Wherry, vice president; Mary Clair Voltz, and Joyce O’Neill for Mulhall, secretary; and Pamela Bieri, by hosts, H.E. Mr. Ferenc organizing this splendid affair! and Chinese auctions netted president. substantial

24 Les Dames d’Escoffier International PHOENIX Marianne Belardi We desert Dames have big love for C-CAP Arizona (Careers through Culinary Arts Program), for which our own Jill Smith serves as Director. In March, our 2016 chapter scholarship was awarded to Cassandra Loper, a C-CAP student at Mesa High School aspiring to a baking and pastry career. She also received the Tracy Dempsey Industry Scholarship, and will begin em- Wearing a crafty cowboy hat that was for sale, Dame Gail Nottberg prices ployment with Tracy Dempsey items for the culinary yard sale benefiting Palm Springs Chapter’s scholar- Originals after graduation. ships. Dames at the Palm Desert Food & Wine Festival, L-R: Andrea Rosen- The Barb Fenzl Scholarship blatt, Pam Bieri, Dawn Rashid, (in front), and Felicia Benavides. ($1,500 and a signed copy of money for annual scholarships. Neighborhood bargain seekers found Seasonal Southwest Cook- culinary treasures at our annual two-day Culinary Yard Sale held in ing) was presented to Pau- Gail Nottberg’s tree-shaded Palm Desert home in April. Proceeds of lina Aguilar of Carl Hayden nearly $1,000 went to the scholarship coffers. Palm Springs Chapter High School. Dames Tracy Dames worked behind-the-scenes in the kitchens as well as greeting Dempsey, Amy Binkley, and the crowds at our booth during the sixth annual Palm Desert Food & Eugenia Theodosopoulos Wine Festival in April. (who also employs a C-CAP C-CAP President Susan Robbins, Eu- student), volunteered as judges genia Theodosopoulos, Amy Binkley, for the C-CAP culinary compe- Pamela Hamilton, Cassandra Loper, PHILADELPHIA Robyn Lee, C-CAP Founder Richard Natanya DiBona tition, and mentored students Grausman. preparing a Harvest Moon The Philadelphia Chapter had a busy winter! In addition to our Dinner. Kim Haasarud donated Winter Potluck held at Maryann Baldassarre’s Artisan’s Exchange, proceeds from her 6th Annual Arizona Cocktail Week Storytell- our members gathered for several social events including holiday ing Dinner; Kim was a sponsor for the dinner. Robyn Lee, James cocktails at the Rittenhouse Hotel and an evening at the new restau- Beard Foundation Arizona coordinator, invites students to assist rant, Urban Farmer. Dames also met for a screening of the docu- local and visiting JBF chefs at events. C-CAP Arizona served 4,300 mentary, King Georges, followed by dinner at Susanna Foo’s new students in 50 schools statewide in the 2015-2016 academic year restaurant, SuGa. and awarded over $533,000 in student scholarships in 2015. Dames Natanya DiBona, Kathy Gold, and Michele Haines vol- unteered at Philadelphia’s first pop-up dinner party for the homeless, #PopUpPhilly. Tables, chairs, linens, and dinnerware were provided by Irene Silver of Party Rental, Ltd. In honor of women’s history month, Lynne Farrington hosted an event, “Women in the Archives: Recipes through the Centuries” at the University of Pennsylvania library. High- lights from the collection include The Philadelphia Chapter hosted a “Women in Food” Cocktail Reception on April 4. Chapter members from cookbooks and L-R: Lynn Buono, Stormy Lundy, Claire Boasi, Barbara manuscripts Samson, Natanya DiBona, Nina Sygnecki, and Ma- dating from the nette Richardson. Photo: Todd Photography. mid-1600s to today. On April 4, the chapter hosted a “Women in Food” cocktail recep- tion at the Philadelphia Foundation for 100 distinguished women in High-Performance Blending the Philadelphia area. The event was chaired by Lynn Buono, owner of Feast Your Eyes Catering, and made possible by generous dona- tions from over 20 chapter members. Leading chefs and at-home cooks alike choose Vitamix We enjoyed our Green Tables Spring Farm Tour on April 24th. for its power, versatility, and premium engineering. Janet Chrzan planned an exciting day of “Cheese! Baby Goats! From hot soups to frozen desserts, nothing delivers the Brunch!” at Wyebrook Farm, Amazing Acres, and Conebella Farm. fresh flavors of whole foods like a Vitamix machine. We are also busy planning our first “Outstanding in Her Field” event this September, which will recognize a woman in the Philadelphia Vitamix is proud to sponsor area for her contributions to the food industry. Les Dames d’Escoffier International Conference.

To learn more about Vitamix, visit vitamix.com

SUMMER QUARTERLY 2016 25 SAN ANTONIO Nichole Bendele San Antonio Dames were treated to special visitors: Michel Escoffier and Mary Cham- berlain, Monterey Bay Chapter, on March 5th! A dinner for the guests was held at Carole Bloom Janet Burgess the newly renovated St. Anthony Hotel's restaurant, Rebelle. Chef Stefan Bowers prepared a fabulous and divine five-course menu of Char-Broiled Gulf Oysters, Charred Beet Salad, Veal Carpaccio, Merguez Ground CHANGING OF Goat Kebabs, and Shrimp & Beef Curry, fol- THE GUARD: lowed by dessert. Bon Appetit! Quarterly Chapter SAN DIEGO Dame Mary Chamberlain (in red sash), Michel Teresa Palzkill Escoffier, and Chef Stefan Bowers are surround- News Editor ed by San Antonio Dames. Sixteen brave souls battled an El Niño to We are pleased to introduce LDEI’s visit the Encinitas Unified School District new Chapter News editor Carole Farm Lab in January. Dame Jennifer McNeil Bloom, CCP, (LA/OC). She is the suc- and Farm Lab Director Mim Michlove cessor to long-time Quarterly contribu- shared how students in grades K-6 are grow- tor and editor Janet Burgess (LA/OC). ing edible plants, which are in turn incorpo- Carole is the award-winning author of rated into school lunches. Surplus produce 11 dessert cookbooks, including Cara- is sold at local farmers markets and at a mel (Gibbs-Smith). Her latest endeavor local organic food store. It was inspiring to is The Art of Caramel: Techniques hear from Jen and other directors of school and Treats, a mobile learning class on nutrition about the techniques used to create Craftsy.com. Carole teaches cooking interesting, delicious, and nutritious school classes on desserts, and her work ap- meals. pears in culinary magazines, websites, In February, chapter members attended the and on national television. She is one of launch of the cookbook Global Fresh Recipes the founders and past President of the with San Diego’s African and Middle Eastern San Diego Chapter. In addition, Carole Cooks. Adrienne Markworth, Executive L-R: Dame Jennifer McNeil and Farm Lab is a registered Yoga Teacher with Yoga Director of Leah’s Pantry, worked in conjunc- Director, Mim Michlove, at Farm Lab. Chapter Alliance and teaches classes regularly in tion with local immigrant women to present Members and guests brave 40 mph winds to walk through the Farm Lab field. Carlsbad, CA. delicious, healthy, low-cost dishes from their Carole, a veteran journalist, joins the native countries. Quarterly staff with this issue. To share the activities and accomplishments of your chapter, email news—up to 250 WASHINGTON, D.C. words—and quality photos to Carole CiCi Williamson Bloom at [email protected] On Saturday, April 30, 50 Dames and Janet Burgess hands over her Quar- guests attended a special behind-the scenes terly duties after three years to focus tour of Arlington House, The Robert E. Lee on travel, 4littlecooks—her cooking Memorial in Arlington National Cemetery. school for children, and kids’ sum- Joan Bacharach, Museum Curator at the mer cooking camps. Janet wrote the National Park Service (NPS), arranged the children’s cookbook, CHOP, COOK, tour. Kim Robinson, NPS Curator, narrated MUNCH! She says, “I enjoyed the a tour covering three floors of the mansion; job, especially looking for and meeting of special interest were the dining room contributors at conference to match a and kitchen. Park interpreter Matt Penrod face with the writer. And reminding led people to the slave quarters, the kitchen them to not embed photos and to use garden, and Mary Randolph’s nearby grave. high resolution!” Janet suggests utiliz- Afterwards, Devon Capili, Karen Vartan, ing Chapter News to “obtain fundrais- CiCi Williamson, CiCi’s husband John Kel- ing and membership ideas from all over ly, and Connie Hay’s husband Don shuttled the country and from our international attendees to the Fort Myer Officers’ Club for members.” Janet, CiCi Williamson a Southern Buffet luncheon. CiCi gave a talk and I wish you well, and extend our about Robert E. Lee, Virginia food history, At Arlington House: Matt Penrod, warmest thanks and appreciation for a and Fort Myer, which is the Army base that’s Kim Robinson, and Joan Bacharach. job well done. -Susan Fuller Slack, home to “The Old Guard,” the ceremonial Photo: CiCi Williamson. Quarterly editor. army division that guards the Tomb of the Unknown Soldier and conducts military funerals in the prestigious cemetery.

26 Les Dames d’Escoffier International

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SUMMER QUARTERLY 2016 27 MEMBER MILESTONES Dottie Koteski (Philadelphia)

BRITISH COLUMBIA BOSTON CHICAGO Meeru Dhawala produced a private dinner Ilene Bezahler, publisher of Edible Bos- Carrie Nahabedian received the inaugu- in March for Canada’s 12 Provincial and ton, launched a sibling quarterly publica- ral Jean Banchet Award for Culinary Ex- Territorial Premiers at tion, To Market, which is set to publish cellence. Carrie, as a young cook, worked her Rangoli Banquet its first issue in for Jean at his legendary Le Français Room, which was September 2016. To restaurant. hosted by Canadian Market takes a broader MEXICO Prime Minister Justin regional approach, Trudeau. Mr. Trudeau tackling policy issues Araceli Ramos was a regular guest at and exploring trends Rosaldo received her Vij’s Restaurant across state lines and recognition from the while he lived in how they expand National Counsel of Meeru Dhawala Cultural Gastronomy Vancouver prior to throughout the area. Ilene Bezahler entering politics. of Mexico for her Donna Domiano worldwide culinary Barb Finley Araceli Ramos Rosaldo received was promoted to U.S. and gastronomic the Community Director of Product representation of Mexico. Araceli is an Leadership Award Development for Fab- excellent ambassador for her country. from Canadian As- bri USA. Donna will MONTEREY BAY sociation of Food- build and manage a service Professionals team of independent Mary Chamberlin, chef and culinary Vancouver (CAFP) chef educators in key icon on Monterey Peninsula, and Presi- for her work with Barb Finley markets throughout dent of the Monterey Bay Chapter since Donna Domiano Project CHEF. the USA. She will be its inception in 2007, has been named Alessandra Quaglia and her husband responsible for devel- “Woman of the Year 2016” by Meals on celebrated the 14th anniversary of their oping a variety of new Wheels. She was honored at the Women restaurant, Provence Marinaside. They menus and recipes for Who Care—Woman of the Year luncheon also own the Provence Mediterranean gelato and pastry. held June 5 at Ferrantes, atop the Mon- terey Marriott. Grill and TWB-The Wine Bar. Lisa Ekus was the Merri Schwartz opened a new Bakery & keynote speaker at the Catherine Fallis, one of only five women Toast Café as a satellite of her East Van Professional Women’s in the world who has achieved certifica- Roasters (EVR). EVR is a non-profit Chamber of Western tion as a Master Sommelier, has launched her Planet Grape Review—the only initiative—100 percent social enterprise Massachusetts on Lisa Ekus providing training and employment to March 23rd. woman-led wine-rating panel in the USA. http://winereview.planetgrape.com. 2017 disadvantaged women living in Vancou- Brandy Rand was named Vice President ver’s Downtown Eastside. will be the 20th anniversary of her receiv- of U.S. Marketing and Business Develop- ing the Master Sommelier certification. BIRMINGHAM ment for the International Wine & Spirits Carol Hilburn, an attorney with Fenton Kathy Mezrano, president of Kathy G. & Research. It is the leading source of data and trend analysis on the alcoholic bever- & Keller in Monterey, reports that Fenton Company, won prestigious Allie Awards & Keller has been voted the “Best Law from the International Special Events So- age market. The information it generates is used by leading Firm” in Monterey County for 2016 by the ciety in March that included Best Event: Monterey County Weekly’s readers’ poll. Corporate/Association under $100,000, multinational wine, and Best Off-Premise Catering for an beer, and spirits corpo- Sharon Van Meter event themed “No Place Like Home” with rations, and com- is offering mentoring food stations inspired by “The Wizard of panies that provide and coaching to new Oz.” www.kathyg.com products and services culinary professionals to the industry. and first-time restau- Jan Walsh , cel- rateurs in space devel- ebrated the 10th Michele Topar was featured in a six-page Brandy Rand oped by Phil Romano Anniversary of her at Trinity Groves commercial website article in the spring issue of Country outside Dallas. Sharon www.Birmingham- is a recipient of the Sharon Van Meter Gardens. Michele is Wine.com. It started “Live It! Women With a registered nurse the same month Impact” recognition turned chef/tour guide Twitter launched and from the Women’s who has taken rooftop six months before Foodservice Forum. Facebook became Jan Walsh gardening to another an open network. The site was immediate- level by growing veg- NEW ENGLAND etables, greens, herbs, ly embraced by the local wine community Michele Topar Heather Atwood and continues to be known for its wine berries, and citruses hosted a dinner featur- columns, calendar of events, restaurant five stories above the street. In addition ing seafood at Wen- wine lists, wine of the year, and restaurant to being an avid guide to the Boston food ham Tea House with Heather Atwood wine awards. scene. Michele leads tours to Italy. 28 Les Dames d’Escoffier International Executive Chef Peter Capalbo. Peter cooked ognizes an individual or business going above dishes from Heather’s beautiful cookbook, and beyond to serve our community. www. In Cod We Trust, while guests sipped on kusi.com/story/31213513/breaking-away- Portuguese wines and enjoyed the company award-of-excellence-just-call-us-volunteers of the crowd. Teresa Palzkill was named the 2016 Adult Jean Nordin-Evans Education Administrator of the Year by the hosted a valuable and Association of California School Administra- unique networking tors Region 18, which consists of San Diego event at her spectacular and Imperial counties. facility, Farm to Table SAN FRANCISCO Café at Groton Well- ness Spa. Jean is pas- Antonia (Toni) Allegra established the sionate about growing a Symposium for Professional Food Writers, community of health- Jean Nordin-Evans a hub for novice to well-seasoned culinary conscious people who writers with a Who’s Who list of noted understand, practice, and maintain a joyful faculty speakers. The 2016 Symposium and healthy life supporting whole-body is scheduled for September 26-30 at the healing practices, and providing people with Culinary Vegetable Institute near Cleveland. choices for all-natural food. www.spfw.org Lisa Webster, owner NASHVILLE of North Star Sheep Sylvia Garnier, owner of Farm, was featured Green Door Gourmet, in the Portland Press spoke to the Women in Herald. Lisa is presi- Agriculture Mentoring dent of the Agricultural Network in February at Council of Maine and the USDA. She shared represents the Maine her vision for growing Sylvia Garnier Sheep Breeders As- Lisa Webster nutrient-rich diverse sociation, established specialty crops, education, agritourism, and in 1990 as a forum for agricultural interests. conservationism. The following day she at- Its mission is to advocate on behalf of Maine tended "Tomorrow's Table," a USDA-White agriculture. House summit with roundtable discussions NEW YORK led by agricultural leaders. Joan Coukos founded WASHINGTON, D.C. the artisanal confection Susan Barcocas served as the guest chef for company of Chocolat the third time for the White House Seder. Moderne in 2003, after She is honored to be a part of this very 20 years in the banking special and meaningful event and to work business. Ten years with Executive Chef Cristeta Comerford, later, Dessert Profession- and Executive Pastry Chef Susan Morrison al Magazine named her and their staffs. one of the Top Ten Joan Coukos Chocolatiers of North CiCi Williamson was interviewed by CNN, America. Learn more about Joan in “Living for a segment titled, "Is Obama America's Her Best Life” by Nina Bahadur. www.self. First Foodie President?" As a culinary com/trending/2016/03/joan-coukos-choco- historian, she gave evidence that 200 years lat-moderne/ ago, Thomas Jefferson was in fact our first gourmet president. He introduced our Ellie Krieger has a new show, "Ellie's Real young country to many foods after travel- Good Food," on Public Television. Ellie was ing through France and Italy, including ice the keynote speaker at the Washington, D.C. cream, macaroni, Parmesan cheese, cham- Chapter's "Celebrating Food" symposium. pagne, and crème brûlée. PHILADELPHIA Janet Yu was featured Susanna Foo made her eagerly anticipated in Bethesda Magazine. The return to the Philadelphia restaurant scene article, "Taiwan On," by with the opening of SuGa this winter. The David Hagedorn described restaurant, which she opened with her son, the Washington, D.C. Gabriel, features modern Chinese cuisine. Chapter's Global Culi- www.sugabyfoo.com/ nary Initiative February luncheon at her restau- Janet Yu SAN DIEGO rant, Hollywood East www.kikkomanusa.com Julie Darling was featured in a segment of Cafe. The program was arranged by Amy KUSI-TV for her work at the helm of Just Riolo. Rose Chen, President of The Rose CheCk out the Kikkoman’s Kitchen Page Call Us Volunteers with the “Breaking Away Group for Cross-Cultural Understanding, Award of Excellence.” Every week KUSI rec- gave a lecture on the cuisine of Taiwan.

SUMMER QUARTERLY 2016 29 Have You Made the Move to the Brock Circle?

Lori Willis (St. Louis) invested to ensure our future and 40 percent Crafted in France, are available for special projects. Presently, the The Brock Circle is one of the most signifi- Brock Circle is enabling us to provide support at home in cant steps we have taken as an organization in to organizational priorities by providing on- recent years and, on our 30th anniversary, it is going education (speakers, podcasts, and we- the South. a testament to the work we are doing to stay binars); branding support (awareness); growth relevant and productive. You, as a member initiatives; and resources. or business owner, and In addition, Brock Circle members and your chapter have a friends, and the Board, look for special cle chance to be part of the Cir projects to serve organizational priorities and ck o movement. r benefit a majority of our membership. In Your tax-deductible B addition to our own aggressive outreach, the LDEI Board looks to you to bring us contribution (indi- L ideas we can vet and act upon. vidual or chapter) gives LDEI a solid I Just the very thought that we have such a foundation from which plan makes us stronger and more powerful as to build our resources and move toward our an organization. Thank you for your support future. Founded in 2012, the Brock Circle of the Brock Circle. For more information is not a part of the operating budget, but it and a list of privileges obtained by Brock is used to provide exceptional educational Circle investors please look on-line at opportunities and value-added services of all www.ldei.org, or contact Immediate Past types that support our mission and vision. President Lori Willis, liaison to the Brock Each year, 60 percent of the funds are Circle, or President Maria Gomez.

LIMITED EDITION LDEI SCARVES! Wear a piece of LDEI history!

30th Anniversary Scarf LDEI has commissioned St. Louis artist Sherry Salant to create limited edition scarves commemorating LDEI’s 30th year with our special anniversary logo. The project is sponsored by Dame Alice Gautsch Foreman who is making it possible to offer the scarves at a significant discount. (The $30 sales price, plus shipping, is good while supplies last and through August 1, 2016.) The material is ordered from New York and the image digitally transferred Les Dames d’Escoffier, one-at-a-time onto 21- x 81-inch, silk- like cloth. This highly stylized art is a welcome to our home in the combination of alcohol inks, which the culinary capital of the South. artist sends flowing over a hardboard to form images. Symbols of food, beverage, and hospitality flow under our 30th anniversary logo. Consider ordering as a chapter now to ensure your discount and make sure you have your scarf by Conference! Delivery can take up to six weeks. lecreuset.com

Scarf modeled by Dame Catherine Neville.

30 Les Dames d’Escoffier International SUBMISSION GUIDELINES UPCOMING

DEADLINES in the fall issue 2016 FALL ISSUE – AUGUST 5, 2016 2017 WINTER ISSUE - NOVEMBER 11, 2016 2017 SPRING ISSUE - JANUARY 10, 2017 • M.F.K. Fisher Awards 2017 SUMMER ISSUE - APRIL 10, 2017 PHOTOGRAPHY/IMAGES Electronic images must be properly focused and in color with a minimum resolution of 300 dpi (TIFF or JPEG). Cell phone photos are acceptable if they meet resolution requirements. Do not send photos taken off the Internet or embedded with text in Word files or PDF files. Please identify individuals in photos from left to right in the message of your email. Include photo credits, if required, and captions. ALL PHOTOGRAPHS MUST COME WITH CAPTIONS TO BE PUBLISHED. MEMBER MILESTONES LIST DAME’S NAME and XXX CHAPTER. Each Dame may submit up to 50 words about honors or important business- related activities, as preferred, to appear in print. Please include a website URL, if applicable. You may email a quality headshot to accompany your news. Press releases and cookbook covers are not accepted. Email your Member Milestone and photo to Member British Country Picnic. Photo: Susan Slack. Milestone Editor, Dottie Koteski at [email protected] by the deadline listed above. Entries received after these dates • Two-part feature: Edible London may appear in a following issue. Photos of Dames networking 2016; and Edible Cotswolds at conferences or other chapter events may also be sent to this section. Note: Due to space constraints, only two Member Milestones will be published per Dame per year. • 2016 LDEI Conference: CHAPTER NEWS Washington, D.C. CHAPTER XXX (By, the submitter's name, office-or title, if any). Each chapter may submit 250 words as you would like to see it in print. You may include photos to accompany your news, noting photography requirements above. Submissions that exceed the word count will be edited. (A lengthy submission on a special chapter event could be considered for a feature; contact the editor in advance.) Press releases are not accepted. We regret we don't have space to print full menus but menu items can be included in the copy. Submissions not conforming to this format may not be printed due to deadlines and volunteer’s lack of time. Email to Carole Bloom at [email protected] by the deadline date. Entries received after this date may appear in the following issue. Note: "Chapter News" and "Member Milestones" may be dispersed through LDEI social-media channels, as well as in print and online. E-NEWS This bimonthly publication will keep you informed about events in other chapters and encourages networking. Press releases are not accepted. Include an email contact, date, time, and cost for chapter events. Lack of space prevents member milestones, Photo: Cecily Hoffius. product news, listing of cooking classes, or tours. You will receive a reminder call for “E-News” email. Respond to E-News • GCI-St. Louis: Editor, Shelley Pedersen, at [email protected] Sacred Foods of India

SUMMER 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 New England Palm Springs Philadelphia Phoenix Portland Sacramento San Antonio San Diego San Francisco Seattle St. Louis Washington, D.C.

The LDEI Conference: We’re Going to Party Like It’s 1789!

Our first president was inaugurated in 1789. At that time, the Washington, D.C., we know didn’t exist—no Capitol, no White House. Indian villages once stood where Georgetown is today. Mount Vernon was the executive residence where emissaries and government officials visited and dined. Among the many interest- ing pre-conference tours the Washington, D.C., Conference Committee is planning for you is “Exploring George and Martha Washington’s Gardens and Bountiful Table at Mount Vernon.” Hear how the Wash- ingtons entertained. Take a customized tour of Mount Vernon’s new- est exhibit on food produc- tion and food service with Mount Ver- WASHINGTON DC • 2016 non’s museum curator to learn more about 18th century culinary and hospitality practices. Explore the estate with Mount Vernon’s horticulturalist and visit George Washingtons’ Gristmill and Distillery for a whiskey tasting. Watch for more conference information coming soon! Above, the formal dining room at Mount Vernon. Below is the Upper Garden where vegetables and flowers were grown. Photo Credits: George CONFERENCE DATES: OCTOBER 27-30, 2016 Washington's Mount Vernon.