Les Dames d’Escoffier International QUARTERLY Dames on TV and Radio
San Antonio 2002 Conference
Washington D.C. Chapter History
Chicago Chapter History
Officers of The Board
Past Presidents Advisory Council
Keynote Address by Dorothy Cann Hamilton
Dallas, Miami and Philadelphia Programs
Adelaide, Australia · Atlanta · Boston · British Columbia · Chicago · Dallas
Honolulu · Houston · Kansas City · Le Donne del Vino, Italy · Los Angeles
Miami · Minneapolis/St. Paul · New York · Palm Springs · Philadelphia
Phoenix · San Antonio · San Francisco · Seattle · Washington, D.C. SPRING 2002 Les Dames d’Escoffier International 2001-2002 President’s Message OFFICERS From feasts to fiestas, experience San all have heard that things in Texas are Big. President Antonio’s ultimate hospitality for three days But, have you heard that one Dame-owned Renie Steves in October (17 to 20) when Dames gather for catering business has 35,000 plates! That’s 1406 Thomas Place the 2002 Annual LDEI General Meeting at BIG! Ft. Worth, TX 76107-2432 La Mansion del Rio hotel. Hearts as big as (817) 732-4758 Texas await you. San Antonio has herb farms, wineries, [email protected] ranches, and an upscale (and we mean First VP/Pres. Elect It’s going to be all about business, education, upscale!) market to explore. Some of these CiCi Williamson partner support, traditions, sites will be visited during the 6025 Chesterbrook Road pioneer food, Mexican flavors, conference; others saved for McLean, VA 22101-3213 cowboy cuisine, and casual tours on Sunday. [email protected] dress -- all in a comfortable, colorful atmosphere. Make your conference Second VP/Communications reservations early. Y’all come! Kathrine Newell-Smith 10028 Lochness Court Our executive director Greg Vienna, VA 22181 Jewell and I recently took One of LDEI’s exciting [email protected] a trip to this fantastic city projects is updating of our to meet with the planning Web site to be completed by Third VP/Communications committee and check out summer. What a difference Lynn Fredericks some of the venues. A tourist this is going to make in 330 East 43rd Street #704 never had it so good. The our communication. LYNN New York, NY 10017 powerful connections of our FREDERICKS and her (212) 867-3929 [email protected] San Antonio chapter surfaced committee have been working at every turn during the tirelessly to make it more Renie Steves Secretary chapter meeting. The functional and user friendly. Pat Mozersky conference committee -- The site will feature an 204 Cliffside Drive headed by co-chairs JUNE HAYES and MELISSA updatable chapter calendar section, archive San Antonio, TX 78231 FLEMING -- is ultra enthusiastic, full of material from the national organization, (210) 492-4336 imagination, extremely detail oriented. They enhanced chapter links and an embellished [email protected] will pull out all the stops! member database. Treasurer Dianne Hogerty Relish the first-ever Spanish colonial dinner Please note our partners’ ads in this and 2401 W. 70th Street. at the Alamo complete with historical other issues of the Quarterly. When the Mission Hills, KS 66028 characters and food education. You’ll tell opportunity presents itself, thank them for (913) 384-3387 your grandchildren about it. Experience their support of LDEI. If any of you know [email protected] sponsor products and the Chef’s Summit of a Dame or a company who would perhaps Past President with cooking and product demonstrations. be interested in partnering with us for the Abby Mandel Enjoy a hacienda atmosphere in the conference 2002, please let CICI WILLIAMSON 77 Maple Hill Road moonlight with authentic Mexican food, know. Keep your chapter news bites coming Glencoe, IL 6002 mariachis and margaritas. Raise a glass of to TERRY GOLSON. She’s the dedicated (847) 835-2240 wine to sophisticated Texas cuisine while you Dame behind the scenes getting out the [email protected] honor the MFK Fisher award winner. Have e-newsletter. a beer with the world’s best barbecue while Executive Director partying among huge cypress trees on the I feel blessed because I am having so Greg Jewell much fun as your president. Call or e-mail P. O. Box 4961 banks of Spring Branch Creek that flows into Louisville, KY 40204 the nearby Guadalupe River. me anytime. LDEI is a powerhouse of (502) 456-1851 action, knowledge, mentoring, and support Fax (502) 456-1821 As you saunter along the Riverwalk by for others. Stay tuned, stay involved, and [email protected] La Mansion del Rio, a charming Spanish continue making a difference in food, fine Please send information Colonial-style hotel right on the San Antonio beverage, and hospitality. for the next newsletter to River, you will feel the graciousness and [email protected] romantic ambience of the city’s culture. We Renie Steves
NEWSLETTER ADVISORY BOARD Julia Child in “How to Roast a Chicken,” from “The French Chef” series, 1963, Credit: The Schlesinger Jerry DiVecchio, formerly of Sunset Magazine Library, Radcliffe Institute, Harvard University. Carol Haddix, Chicago Tribune About Her wildly popular series “The French Chef,” which debuted on February 11, 1963, was produced in black Margaret Kirkwood, Food Writer the Cover: & white film at Boston’s WGBH-TV from 1963-1966, and Caren McSherry, Author & Radio/TV set the stage for the multitude of cooking shows that have Jane Mengenhauser, Food Writer followed. But, Julia’s shows remain the gold standard. After hosting 200-plus episodes of “The French Chef,” CiCi Williamson, Syndicated Columnist which still run on The TV Food Network, Julia has Lucy Wing, formerly of Country Living explored contemporary cooking (see page 5). 2 Les Dames d’Escoffier International Dames Are Prominent on TV and Radio As the information age propels us fast forward, we long www.kocoaskitchen.com, offers recipes, promotional infor- for opportunities to slow down and appreciate our friends and mation, a photo gallery of recent food events and, in the family...perhaps to gather together and share good wine, food future, a cooking video segment. and conversation. Yet, ironically, it is television, radio and the Internet, where many look for information about cooking GALE GAND (Chicago) caught the eye of a Life magazine pho- techniques, ingredients and food trends and where authors want tographer while she was making to promote their cookbooks and teachers their culinary events. mud pies at the young age of Many Dames are cast in prominent roles as electronic media six. Thirty-some years later, the gastronomic guides. Here are a few of their stories: ingredients may have changed, but she is still catching the eyes MARGARET KIRKWOOD and tastes of all those who witness (Adelaide Chapter) has her latest creations. become a household name As executive pastry chef and for Australian food afi- partner of Tru in Chicago, Gand cionados. For many years has helped earn four-stars, and five diamonds since May of Margaret has educated 1999. She has a BFA and attended culinary school at La and entertained Varenne in Paris. Gale has cooked in New York, London, Australians through cook- France, Spain but started in Cleveland. Named pastry chef ing schools, newspaper of the year by both The James Beard Foundation and articles and on television Bon Appétit magazine in 2001, Gand is also host of her and radio. She is a free- own daily TV Food Network show, "Sweet Dreams." An lance consultant home accomplished cookbook author, Gand has three titles to her economist, holds a Cordon credit "American Brasserie," "Butter Sugar Flour Eggs" and Bleu Diploma and, although now semi-retired, still finds "Gale Gand's Just a Bite." Gand has a five-year-old son, who time to do her Sunday morning "The World of Cooking she fondly calls 'Gio'. with Margaret Kirkwood" radio show on Radio 5rph in Adelaide. She conducts interviews with chefs and food CAROL RITCHIE (Dallas industry personalities, reviews books and cooking equipment Chapter) has been on the air and discusses seasonal recipes and new products. since 1992 and reaches more than 300,000 cable subscrib- CAREN MCSHERRY (British Columbia Chapter) is on the ers in the North Texas area. air with a weekly radio broadcast reflecting trendy and Her television show "Cookin' in-focus food, wine and books. She hosts a local Saturday with Carol" was a 2001 James morning television broadcast inviting local and visiting chefs, Beard Foundation Awards authors, wine makers and cottage manufacturers to showcase Nominee. She has been fea- their products and talents. Dames visiting Vancouver should tured on three-minute long advise her in advance, so she can schedule an interview cooking segments on the with them. With the 25th anniversary of Caren's cooking Dallas/Fort Worth NBC affil- school, the longest-running privately owned cooking school iate since November 1995 in Canada, will come a commemorative cookbook (Whitecap with a potential of 4 to 5 Books) celebrating the school, the radio and television million viewers. When not in segments that focus on chefs and friends of the school. Caren front of the camera, Carol owns Gourmet Warehouse, a retail store brimming with is behind a microphone as more than 500 gourmet foods, unique housewares, linens, a special guest every other French copper cookware and hard to find products from Sunday on the "KRLD around the globe. Restaurant Show." Carol's focus is to teach and inspire the home cook with user-friendly recipes/techniqes in three KOCOA S COTT-WINBUSH (Chicago main areas: classic technique (including cuisines such as Chapter) was known as "Chef Kocoa" Australian, Chinese, French, Italian, Cajun/Creole, and Tex- on WGN-TV Morning News from Mex), quick-cook strategies, and heart-healthy fundamen- 1998-2000. She appeared live each tals. week for "Kocoa's Kitchen" cooking show sponsored by a local grocery MAGGIE EASTER (Dallas Chapter) had a passion for chain. On radio station WGCI-FM she food many years before she ever became known by the talked “ food facts” and shared sea- public as a "foodie." Her background in marketing has sonal recipes. Currently she appears been instrumental in the success of business, Maggie’s regularly at many Chicago cooking Gourmet, which covers all aspects of food-media. Her and/or charity events as a celebrity vivacious personality makes her a popular radio host . chef, does local television segments Maggie does radio spots and programs totaling about 2 on stations CLTV, WYCC and WTTW. 1/2 hours per week. They range from promoting good The author of Cooking With Love, eating, the marriage of wine and food, caller feed back she is talking with Geoffrey Drummond of Ala Carte and guest interviews. She also appears on local television's Communications about developing a 30-minute cooking AM Adelaide each week promoting seasonal foods. Maggie show for distribution on PBS stations. Kocoa's Web site has a Web site under construction.
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DOTTY GRIFFITH (Dallas Chapter), food writer at the LYNN FREDRICKS (New York Belo Corporation, the owner of The Dallas Morning News, Chapter) can be seen weekly on appears regularly on the corporation's Texas Cable News and Disney's Family.com Website as the WFAA-Channel 8 reporting on restaurants and food-related family cooking expert. In February features, taking her print stories to broadcast. She writes a 2001, she launched her own site, weekly column and restaurant reviews, as well as features, for familycookproductions.com. Through the newspaper. Her reviews and articles may also be found this site Lynn brings field-tested reci- on www.DallasNews.com JANE BUTEL (New York PAT MOZERSKY (San Antonio Chapter) became chef/host Chapter), a veteran cooking of "What's Cooking, San Antonio?" a show produced by the show host with New York's Express-News and aired on cable, and KLRN in San Antonio. WABC-TV program "All One hundred thirty episodes of this half-hour show have About Energy" and been presented, most of which feature Mozersky's recipes. Albuquerque, New Mexico's The show led her to write her first cookbook, What's Cooking, KOAT-TV, ABC affiliate show San Antonio? "What's Cookin'?,” is hosting "Jane Butel's Southwestern JOANNE WEIR (San Francisco) hosts Weir Cooking in the Kitchen" twice a week on Wine Country, now in its second season, was shot on location America One, a new Western in Napa Valley, California, and airs nationally on Public Lifestyle network. The show Television. The show highlights the magical qualities of also is being offered to PBS California's wine country. And, like the wine country itself, this stations nationwide through television series presents a simple, relaxed, casual approach KHUT-TV in Houston, to cooking bold-flavored food and celebrating delicious wine Texas. She has taped an ini- with great friends and family. tial series of 30 shows. The Joanne Weir's More Cooking in the Wine Country (Simon program offers her the opportunity to share the nuances and Schuster 2001) is the companion of Southwestern cooking with a broader audience than cookbook to her TV show. Produced she can in her regular cooking classes at her Jane Butel's by Linda Brandt and directed by Bruce Southwestern Cooking school at La Posada de Albequerque Franchini, the show is funded by Hotel in Albequerque New Mexico. Beringer Wine Estates, Sur La Table Jane has been instrumental in promoting the interest in and Calphalon Corporation. The show Southwestern food, now America's favorite taste, for the past 's success has led Joanne to a third 22 years and was the first author to differentiate Southwestern series "Weir Cooking in the City," co- cuisine from Mexican foods. She has written 16 cookbooks, produced with KQED Television and including Jane Butel's Tex-Mex (Crown 1980) a best seller that shot on location in San Francisco. It is defined Soutwestern cooking and Jane Butel's Southwestern Kitchen (Putnam) that accompanys her TV series. continued page 5 4 Les Dames d’Escoffier International JULIA AND TV-GROWING TOGETHER By Celeste McCall as grand dame of culi- nary broadcasting, Julia She first appeared on our black and white screens when found time to write or TV was in its infancy. With her distinctive voice and exuber- co-author nine books ant personality, she introduced America to classical French in addition to her 1961 cooking and gave us the courage and know-how to cook classic tome that start- differently than our mothers did. This, of course, was JULIA ed it all: Mastering the CHILD. Art of French Cooking with Simone Beck and Her wildly popular series "The French Chef," which Louisette Bertholle. She debuted on February 11, 1963, was produced at Boston's also helped establish WGBH-TV from 1963-1966, and set the stage for the multitude the American Institute of cooking shows that have followed. But, Julia's shows remain of Food and Wine the gold standard. After hosting 200-plus episodes of "The (AIWF) and the French Chef," which still run on The Food Network, Julia International explored contemporary cooking with: Association of Culinary Professionals (IACP) "Julia Child and Company" and conceived the "Julia Child and More Company" Master of Gastronomy "Dinner at Julia's" degree at Boston University. "Cooking with Master Chefs" "In Julia's Kitchen with Master Chefs" Her numerous awards include the George Foster Peabody "Baking with Julia" and Award for distinguished achievement in television and the "Cooking in Concert." French Government's "Ordre de Merite Agricole." She was honored as the first female member of the American Chapter “In Julia's Kitchen” of La Commanderie des Cordon Bleus de France chef society. (1995-96) and “Baking And in 2001, she received the French Legion of Honor, with Julia” (1996-97) established in 1802 by Napoleon Bonaparte and is the highest won Emmy awards in award given by the French government. It rarely goes to a chef the "Outstanding and has never been awarded to an American-born cook. Service Show" catego- ry. She also hosted the In spite of her world-renown, Julia Child has retained her TV specials "Julia at down-to-earth graciousness, her curiosity and commitment 80" and "Julia Child to learning and teaching. She is never condescending nor and Jacques Pepin, pretentious, and has encouraged countless women and men Cooking in Concert." to pursue their dreams in the field of gastronomy. Most recently, she again hooked up with Jacques Her beloved husband Paul Child died in 1994, and Julia Pepin for "Julia and recently left her Cambridge, Mass., home to settle in Santa Jacques Cooking at Barbara, Calif. Her Cambridge kitchen -- where she presided Home." for so many years -- was dismantled and will be enshrined in the Smithsonian Institution in Washington, DC. But, it is During her 40 years Grande Dame Julia who is our living national treasure. from page 4 JOAN NATHAN (Washington, D.C. Chapter) hosted a 26-part PBS-TV series slated to air nationally in Spring 2003. on “Jewish Cooking in America.” It has been such a success, she now has a DOLORES KOSTELNI (Washington, D.C. Chapter) has hosted "The Happy Cook second season of 13 shows which are Show" since 1998 on the first and third to debut in early April. In this series, she Friday of each month on Lexington, tells stories of home and celebrity cooks Virginia’s radio station WREL-AM, a USA- including those of Daniel Boulud (ulti- network affiliate. Named after the weekly mate potato pancake), Andre Soltner column she has written for local newspa- (carpe a la juive) and Wolfgang Puck pers during the past 23 years, The Happy (Jewish pizza.). The most meaningful Cook features two half-hour interview seg- show for Joan is the one with holocaust ments with cookbook authors and food survivor Eva Young which was taped luminaries. Her roster of guests includes at her simple bungalow colony in the Catskills. Eva, a great Hungarian cook, JULIA CHILD, Clifford Wright, Joanne who survived three prison camps , vowed Hayes, MARY ANN ESPOSITO, Marcel that if she survived the ordeal she would Desaulniers, NATHALIE DUPREE, Amy cook for her friends and for poor people Farges, JUDITH FERTIG, NANCY BAGGETT, all her life and she has done just that. CICI WILLIAMSON, Ann Byrn, Sam Gugino, Now, cooking and eating with friends James Villas, HEIDA THURLOW, and Michael Romano. continued page 5 5 Les Dames d’Escoffier International Carry the Torch for the Next Food Professionals DOROTHY C ANN-HAMILTON’s illustrate her point. She revealed that soon after she opened keynote address at our October FCI, Julia showed up with a cadre of other influential food annual meeting in Washington, professionals in tow to show support of her new venture. It DC was a call to action to her was not because she and Julia were great friends, rather, sister Dames. She character- it was Julia’s curiosity, passion and interest to help young ized us as an elite, professional people in the field. group of women with the power to influence opinion and That visit inspired Dorothy and carried her through some trends. And, we should look for difficult times. Likewise, we as Dames have the responsibility PHOTO BY DAVE MOORE ways to exercise that power to to answer our mission: to work to enhance the professional influence decisions and public opinion about the political lives of women in the field. And, as Dorothy sees it, not and occupational issues that face women in our industry, to just help other Dames. Her interpretation is “to help and, in turn, that affect our families and communities. women who have not yet achieved the success that Dorothy, founder and executive director of the French would prompt an invita- Culinary Institute, used JULIA CHILD as an example to tion to become a Dame… illustrate her point. She revealed that soon after she opened and to foster, encourage FCI, Juia show up with a cadre of other influential food and support their ven- professionals in tow to show support of her new venture. It tures.” was not because she and Julia were great friends, rather, Most important, we it was Julia’s curiosity, passion and interest to help young have the duty as Dames people in the field. to be actively involved in That visit inspired Dorothy and carried her through some educational or charitable difficult times. Likewise, we as Dames have the responsibility activities within our com- to answer our mission: to work to enhance the professional munities. Quality food lives of women in the field. And, as Dorothy sees it, not to is a core value in the just help other Dames. long-term well being of our country ad we should Rather, our mission is to help women who have not yet commit ourselves to pro- achieved the success that would prompt an invitation to moting it in every way we become a Dame…and to foster, encourage and support their can. ventures. Most important, we have the duty as Dames to PHOTO BY CICI WILLIAMSON be actively involved in educational or charitable activities These amazing vegetable “flowers” In closing Dorothy within our communities. Quality food is a core value in the on display at the LDEI Annual quoted from “Man and long-term well being of our country ad we should commit Conference in Washington, D.C. Superman “by George ourselves to promoting it in every way we can. the were the work of James Parker Bernard Shaw: “I want of Veggy Art (www.veggyart.com). to be thoroughly used Dorothy Cann-Hamilton’s keynote address at our October The five-foot high arrangement in up when I die, for the annual conference in Washington, DC was a call to action an ice sculpture “urn” was the cen- harder I work the more to her sister Dames. She characterized us as an elite, terpiece of the ballroom foyer of I live. I rejoice in life for professional group of women with the power to influence the Omni Shoreham Hotel where its own sake. Life is not a opinion and trends. the auction was held just prior to the Grande Dame Award banquet. brief candle to me. It is And, we should look for ways to exercise that power to a sort of splendid torch influence decisions and public opinion about the political which I have got hold of for the moment, and I want to and occupational issues that face women in our industry, make it burn as brightly as possible before handing it on and, in turn, that affect our families and communities. to future generations” And she challenged us, in small and large everyday acts, to carry the torch and commitment not Dorothy, founder and executive director of the French just for ourselves, or for other Dames but to inspire and Culinary Institute, used Julia Child as an example to support the next generation of food professionals. Dames Are Prominent on TV and Radio from page 5 publications. Her Gourmet Passport column appears at www.suite101.com/welcome.cfm/gourmet_passport, a site that -- all survivors -- her stories of the camps come out in attracts over one million visitors monthly. She also is a regular Joan’s interview. contributor to www.igougo.com, listed in the January edition of "Yahoo! Internet Life" as one of the top 100 sites for 2001. EVE CARR (Washington, D.C. Chapter) frequently writes Eve is one of igougo's top content providers, and several of about food, wines, and restaurants for Reader's Digest New her journals -- including one describing her recent trip to Choices, Leigh Valley Lifestyle, and Insights, among other Hungary, have been named Editor's Pick at the site. 6 Les Dames d’Escoffier International ¡Viva! Las Damas en San Antonio Celebrate Texas Culinary Traditions conference events is LDEI Annual Conference LYN CHRISTAL. La Mansion del Rio Hotel LISA KOXLEIN and San Antonio, Texas DONNA VAUGHAN are October 17-20, 2002 well on the way with true Texas-size plans “Our casa es su casa,” goes a familiar Spanish saying, and for Saturday’s finale the doors to “our house” are open wide. San Antonio is ready at one of the most to show Les Dames a great time at the Annual Conference picture-perfect this fall! The San Antonio chapter is working hard to make ranches you can this event one of the best. imagine. They are Everyone who attended the D.C. conference will know this so full of ideas we is a tall order. The classes and seminars are being planned may need two par- now and will be announced later, but you can rest assured you ties! The fun will will have “Feasts, Fetes & Fiestas” to long remember. begin on the short bus ride and contin- SURVEYS DRIVE CHANGES ue until the “Texas Delegates at the 2001 D. C. conference answered surveys Two-Step” sends us and we responded with some innovations. We will conduct on our way back to the business meeting on Friday morning, and devote the the hotel. remaining time to educational seminars and food happen- Other plans ings filled with surprises. include a Friday Food Expo chaired Instead of the traditional restaurant Dine Around, you PHOTO BY JUNE W. HAYES will have a once-in-a-lifetime opportunity to dine at the Alamo, by ROLLIE BLACKWELL and a Kathy Gottsacker, Lyn Christal, Renie thanks to ROSEMARY chef’s summit coor- Steves, Pat Mozersky and Rosemary KOWALSKI. Few groups Kowalski are shown in front of the dinated by PERNEY have this opportunity, Alamo, after a planning meeting for the SHAY a festive taco for there is a rigorous Thursday night opening dinner. approval process by breakfast, and a the Daughters of the lavish MFK Fisher Republic of Texas, Luncheon chaired by PAT MOZERSKY and prepared by execu- keepers of this impor- tive chef Scott Cohen of La Mansion. Chef Cohen is noted for tant historic shrine of innovative ways with regional products. Texas independence, And of course you will want to stay for one of the and the requesting memorable Sunday tours. Choose between two Hill Country group must prove winery, herb garden and gallery tours or venture south to the educational, historical Mission Trail and the historic John Connally Picosa Ranch. Shown left to right, front row: June There will be three choices in all - each unique in its way - Hayes and Renie Steves. Back row and patriotic goals to and each will offer Texas hospitality at its best. Greg Jewell with Curt Psannstiel gain approval. (Marriott), Rob Gilette, Chef Hoffman Attendance is limit- Save the dates and watch for your registration packet from Destinations by Marriott, and ed to 150, so when reg- in July! Chuck Knibbe enjoyed lunch beside istrations go out you – June Hayes, San Antonio Conference Chair Spring Branch Creek at the Knibbe will need to respond Ranch. quickly. The menu will be built around the Spanish Colonial mission-era of the mid-1700s and venture into the mid-1800s when Texas won its independence from Table Arts Anyone? Mexico. Because no alcohol is allowed on the Alamo’s hallowed grounds, we’ll hold our opening reception at La We are considering “Arts for the Table” displays Mansion del Rio, our elegant Spanish colonial conference hotel on the San Antonio River. during 2002 conference. Does anyone have connec- tions with a major manufacturer of china, upscale FRIDAY’S FOR FIESTA! SATURDAY’S FOR SCOOTIN’ restaurant wares, beautiful pottery, etc.? Or a The Hacienda Fiesta at the beautiful and his- magazine, cable channel, florist, or retailer who toric South West School of Art and Craft on can provide the latest table décor. They can provide Friday night will showcase our own local Dame chefs, as well as some of the Club Giraud’s their own designers, or it has been suggested that stellar recipes and foods. This event will we stage a competition among chapters. Anyone feature Mexican food at its best, including some you may not have sampled interested? Contact CiCi Williamson for sponsor- before. Overall menu coordina- ship opportunities. tor for the Hacienda and other 7 Les Dames d’Escoffier International Washington Capitalizes on Les Dames A History of the Washington, D.C. Chapter By Carol Cutler and Susan Derecskey Second to be chartered, the Reagan, a heated tent was set up Washington, D.C., Chapter of Les behind the restaurant to accommo- Dames is one of the largest, most active date a number of glittering private Les Dames groups today. The inspira- parties. Glorious Food donated the tion for forming the Washington, DC, tent and catering for the evening of chapter of Les Dames d’Escoffier was the auction. HELENE BENNETT, one of the charter It was a resounding success and the members of the founding chapter venue was so exciting that we decided in New York City. She moved to to make an effort to seek famous Washington in 1980 and soon held public sites for what now have been exploratory meetings with a small nine auctions in all. We have been for- group of local food professionals. tunate to hold auctions in such allur- They drew up a list of 26 potential ing spots as the presidential suite of members who met professional stan- Union Station, the stylish and private dards. All were invited and accepted. River Club, and the private atrium at The charter members worked in ten the Kennedy center (followed by din- different professions. There were 12 ner in the grand roof top restaurant), writers (cookbook authors, food writ- as well as several of Washington’s top ers, and restaurant reviewers), four hotels. wine experts, two food purveyors, three The Linda K. Donald Grants were cooking teachers, a chef, a caterer, a established a few years later. These hotelier, one public relations person, grants are awarded to local institutions and a restaurateur. for programs designed to train home- The investitute for this second chap- less and underprivileged women for ter was held in the home of restau- Charter member Carol Cutler wears an apron entry-level jobs in the culinary work rateur BARBARA WITT on May 1981. embroidered with the titles of all the books force. LINDA DONALD, a charter mem- Founder CAROL BROCK came from New she has written. After publication, a friend ber who died in 1996, was actively York to conduct the ceremony. Barbara would stitch another title. involved in helping the disadvantaged prepared the imaginative buffet, which community. One young woman in a was featured in the July 1982 issue of Cuisine magazine. Dames-supported program went on to complete her extern- ANNE CRUTCHER, food editor of the Washington Star ship at the historic Willard Hotel. She so impressed her newspaper, became our first president. When the by-laws supervisors that she was hired by the hotel. were drafted, it was decided to limit membership to 80 and Our next community outreach program was established to to accept no more than six new members each year, but those honor LAINIE FORMAN, an extraordinarily active advocate for limits were soon exceeded as more and more gifted women the hungry. In recognition of her endeavors, Lainie Forman excelled in culinary fields. was awarded the IACP’s Silver Whisk humanitarian award Anne died of cancer in November 1983, and a scholarship shortly before her death. The Lainie Forman Community fund was established in her honor. Over the years, the chapter Service Award has as its goal to continue her advocacy work. has awarded more than $250,000. About a dozen scholarships The first honoree was given an etched dome magnifying are awarded annually to women who want to sharpen their glass to symbolically magnify her good works along with professional skills or, in some cases, enter the field in a career a cash award to go to the charity of her choice. SUSAN change. Scholarships have also been awarded to high school CALLAHAN, program director of DC Central Kitchen, was the seniors who want to continue their culinary training in such first recipient. (She later became a Dame.) PAM WRIGHT, a prestigious locations as the Culinary Institute of America. committed community activist and leader in the DC Dames One early year we were obliged to give a scholarship to grants program, passed away in 1999. Her family donated a young man because our original 501(c)(3) filing papers $1,000 in her memory to the first recipient and another did not specify gender and there was some ambiguity about $1,000 to the second. To date the Chapter has distributed his first name on the application. When he arrived, we were approximately $275,000 among the various programs. stunned. As it turned out, he was the most qualified of the applicants and was granted a scholarship along with several women. Fortunately he didn’t disappoint. He went on to the EDUCATIONAL OUTREACH - BOOKS AND SEMINARS CIA and is now a very successful restaurant chef. Legal papers were quickly re-drafted and amended, freeing us to make Another community outreach program, this one of an women-only awards. entirely different nature, is the Les Dames Culinary Collection at the Eckles Library at the Mount Vernon Campus of George Washington University. ANNA SAINT JOHN, who chairs this AUCTIONS AND AWARDS committee, was instrumental in organizing an Australian food and wine event that raised $8,000 in seed money to Our first benefit auction was held in January 1984. The begin the project. New York catering firm, Glorious Food, had arrived in An agreement between the chapter and the university was Washington and opened a restaurant as well as a catering signed in 1996. This is a non-circulating collection with more operation. For the second inauguration of President Ronald continued page 9 8 Les Dames d’Escoffier International from page 8 than two thousand books already on the shelf and an equal number waiting to be shelved. Each book is equipped with an anti-theft device and catalog information. Anna also set up the computerized catalog system. A laptop computer resides with the collection, which is cross- referenced into numerous categories. Many Dames help catalog and shelve the books, many of which came from GOODY SOLOMON’s collection. The Culinary Historians of Washington, who hold their meetings in the library, also donate books to the collection. One of the chapter’s major undertakings has been our Salute to Women in Gastronomy held biennially since 1995. The day-long seminars held on Saturday bring together scholars and celebrities from all professions pertaining to At the Kennedy Center for the Performing Arts, Les Dames the arts of the table -- both scientific and gustatory. The auction chairs prepare for the banquet: Beverly Brockus, CiCi seminars consist of a general session with a keynote speaker Williamson, Toni Esterling, Teresa Farney, Lainie Forman, Patrice and numerous concurrent panel discussions from which the Dionot, Carol Cutler, Susan Derecskey, Phyllis Frucht and Jane attendees may choose to attend. Mengenhauser A laudatory speaker at the lavish luncheon breaks the day. The last seminar was followed by a wine and food pairing leadership in creativity and commitment to the chapter over program, which proved so successful it will be repeated at the the years. CAROL CUTLER was the first recipient in 1995, October 5, 2002 seminar. Attendance has been high -- around PHYLLIS FRUCHT in 1997, CICI WILLIAMSON in 1999, and 300 -- and the response enthusiastic. Those who attend LIZETTE CORRO in 2001. In most cases, the award ceremony benefit from the opportunity to expand their knowledge was accompanied by a photo display and a script tracing the of the culinary field and to meet women who have been Distinguished Dame’s life and career. In each case the award successful in charting their careers in the field. The chapter came as a complete surprise to the awardee. benefits by increasing public awareness of our group, our However, the success of this dynamic chapter is not members, and the work we do. surprising. D.C. Dames have “capitalized” on the unique culinary venues in their world-famous city. CELEBRATIONS AND PROGRAMS DC Dames also participated in the October 28, 1996, celebration of the one hundred fiftieth celebration of Auguste Les Dames thanks Valrhona for its Escoffier’s birth. On that date, more than ten thousand Generous support of our oranization people around the world sat down to the same six-course meal, with some variations, patterned after a similar event Escoffier organized. The black-tie Dames’ dinner was co- hosted by Confrérie de la Chaine des Rôtisseurs. Also, a live auction was conducted to benefit our fellowship fund. Programs, programs, programs—that is the constant theme that brings us all together on a regular basis. The program committee often headed by PHYLLIS FRUCHT strives to offer a variety of events to interest as many members as possible, including educational programs as well as visits to nearby vineyards and specialty farms, special restaurant meals, cookbook author signings, and demonstrations. Currently we have 104 members, in 27 different profes- sions, some that didn’t exist when the chapter was formed two decades ago. In addition to the original vocations of charter members, we now have food stylists, consultants, educators, kitchen testers, events planners, editors, chef-restaurateurs, Valrhona is considerd by many chefs and administrators, marketing specialists, shop owners, writer- gourmands around the world to be the consultants, food producers, culinary directors, and nutri- finiest chocolatier in the world. Valrhona tionists. We even have a lawyer among us, who travels the globe explaining complex U.S. agricultural laws to companies ‘grand cru’ chocolates are single bean that want to export food products to the United States. varieties made from from carefully selected Trinitario and Criollo beans. Valrhona DISTINGUISHED DAMES chocolate is very pure. It contains no added fat, extenders or butter oil so has less When LDEI saw the need to recognize members who calories than most chocolate. are very active in their local chapters and created the Distinguished Dame award, the DC board set up its own guidelines. A DC Distinguished Dame must have assumed www.valrhona.com tasks that demanded energy and hard work and showed 9 Les Dames d’Escoffier International Les Dames d’Escoffier Chicago, a Short History By Carol Haddix Those were heady days, the early 1980s. There were few culinary groups in Chicago--no culinary historians group, no American Institute of Food and Wine--but, beginning in 1982, there was Les Dames d’Escoffier. Thanks to the passion and efforts of the late ELAINE SHERMAN, the chapter’s first president (1982-85), Les Dames was the first culinary organization that singled out profes- sional women who were leaders in the fields of food, beverage and hospitality. It began and grew as a select group of women who cherished and shared knowledge, supported one another and the community and committed themselves to encouraging students of the culinary arts. With the advice and support of Les Dames founder CAROL Julia Child was honorary chairman of the Chicago dames’ BROCK in New York, Elaine gathered an eclectic group of 14 enthusiastic charter members, who were inducted on May fourth annual auction at the Ritz-Carlton Chicago Hotel in 1990. Toria Emas presents her with a gift of appreciation while Nancy 23, 1982 at L’Escargot restaurant. Each woman was welcomed Kirby Harris and Brent Albrecht from Veuve Clicquot look on. with a ringing bell and presented with a silver bracelet carrying the Les Dames logo. interested in fundraising to benefit culinary students. They Elaine, who owned the Complete Cook, a cookware planned an elegant fundraising auction that would become shop/school in suburban Chicago, had worked hard to choose an annual tradition in Chicago for many years. Held at the women from a variety of occupations. They included JANE Ritz-Carlton Chicago, it was one of the first culinary-themed ARMSTRONG of Jewel Food Stores; DORIS BANCHET of Le auctions in town and drew hundreds of guests who sipped Francais restaurant; BEV BENNETT of the Chicago Sun-Times; Champagne, feasted on appetizers and bid on exclusive CAROLYN BUSTER of The Cottage restaurant; JANE FREIMAN, a auction items such as trips to Paris, meals at top restaurants cookbook author and teacher; NANCY GOLDBERG of Maxim’s and cases of Bordeaux. restaurant; CAROL HADDIX of The Chicago Tribune; LUCILLE As the auction momentum grew, the group raised thou- LAMPMAN of the Institute for Food and Family Living; PHYLLIS sands of dollars for culinary scholarships and for The Chicago MAGIDA of The Chicago Tribune; LESLEE REIS of Café Food Depository. Later, funds also went to the Flower Pot Provencal; CAROLE SEGAL of Crate & Barrel; MARIAN TRIPP Café run by culinary students at Flower Vocational High of Marian Tripp Communications, NANCY VERSINO, a wine School, the Inspiration Café, which provides meals for consultant; and JANE WALLACE of Restaurants & Institutions the homeless, the C-Cap program to train public school Magazine. teachers and students in the culinary arts, and Gallery 37, a Meeting at the Institute for Food and Family Living, city sponsored culinary education program for high school this first group excitedly began working on bylaws and students. procedures, using the New York group’s guidelines as a As the auction became more popular, benefit proceeds model. They planned the first of hundreds of programs to increased to $75,000 in the third year and $82,000 in the help educate Les Dames members and start the networking fourth. But after eight years of successful fundraisers, the they felt was lacking in the Chicago culinary community. time and effort needed to produce an annual auction There were seminars on chocolate, caviar and sensory evalua- began to wear on members. It was decided to work on tion. There were cooking demonstrations, wine tastings and smaller fundraising efforts in the future with a goal of visits with cookbook writers and national experts such as producing an endowment to meet fundraising goals. JULIA CHILD, Paula Wolfert and Alice Waters. After 13 years of meetings, tastings, dinners and fundrais- The charter members quickly identified other women to ers, it was time to reflect on where the group had been invite as members and a second induction took place on Nov. and where it was going. As president ABBY MANDEL wrote 1, 1982 at Maxim’s restaurant with 18 accomplished women in the newsletter, “Your board of directors has designated joining the group as the “second wave.” This second wave was 1994-1995 as a time for reappraisal of and refocusing on chosen well, for from this new group would come four our chapter’s activities and goals.” future presidents of the Chicago Chapter: CAROL HADDIX A day-and-a-half session of strategic planning produced (1985-87), NANCY KIRBY HARRIS (1987-1991), NANCY BRUSSAT a blueprint for the future, including an action plan and BAROCCI (1991-93), ABBY MANDEL (1993-95) and TORIA EMAS a new chapter mission statement: “The mission of the (1995-97). Chicago Chapter of Les Dames d’Escoffier is to enhance After four crucial, formative years, Elaine stepped down our professional endeavors and to support each other as president and turned the gavel over to Carol Haddix, food through resource exchange, education and community editor at The Chicago Tribune, who often chaired meetings in outreach.” It was a time of renewal. the vintage, walnut-paneled meeting rooms of Tribune Tower. She also helped organize Les Dames d’Escoffer International in 1986 with other chapter presidents at meetings in New FRENCH AND LATIN EVENTS York City and Washington, D.C. and served as vice president And it was time to celebrate the chapter’s namesake. for programs. For Escoffier’s 150th birthday celebration in 1996, every Les Dames chapter held a dinner in his name concurrently with chapters of Les Dames and others around the world. BENEFITS FOR CULINARY STUDENTS The Chicago Chapter orchestrated a magical six-course As Les Dames Chicago grew, members became more continued page 9 10 Les Dames d’Escoffier International from page 8 Elaine died only a few weeks after being honored, but her vision of a group of professional women who share dinner in the style of Escoffier at the Ritz-Carlton Chicago. knowledge, mutual support and commitment will certainly With the elegant dishes of member/chef SARAH STEGNER live on. and her staff at the Ritz, and the coordination of chair- women MONIQUE HOOKER and ROSE KALLAS, the event was a great success. Many members even donned turn-of-the- century costumes to salute Escoffier in style. From French haute cuisine in 1997 to cucina Latino in 1999, fundraising turned more casual. A benefit at National 27 focused on foods of Latin and Central America, with Latin finger foods and Latin-inspired desserts from member/chef GALE GAND. And an even more casual approach marked the fundraiser in 2001, a spring street fair that brought together vendors, farmers and Les Dames members for a chilly, but fun day outdoors. On the networking front, a ongoing series of fall and spring din- ners at members’ homes brought increased communication among the Dames. And the annual holiday party showcased members’ culinary skills in a truly festive environment. Now, as Les Dames d’Escoffier Chicago moves toward completing its 20th year with a reprisal of the elegant auction at the Ritz, the vision Elaine Sherman had for the group in 1982 continues. At a Derby brunch at the Cheney Chef Alice Waters, center, signs cookbooks to help benefit Les Mansion in Oak Park last year, the chapter’s first Dames Dames culinary scholarships and the Green City Market in May of Distinction Award was presented in person to Elaine by 1996. Chef/members, from left, are Peggy Ryan, Suzy Crofton, NANCY KIRBY HARRIS, who called Elaine’s contributions to Sara Stegner, Rita Gutekanst, and Gale Gand. The group is the chapter and to the community “legendary.” pictured at Children’s Museum at Navy Pier. Chicago Chapter Celebrates In Memoriam 20th Anniversary Joanne M. Will What better way to inaugurate the year of Les Dames 1938-2002 d’Escoffier Chicago chapter’s 20th anniversary than with a January potluck gathering. Les Dames and guests With Joanne’s passing on January 29, 2002, the toasted the New Year with Champagne in the stunning Chicago Chapter has lost a tireless advocate who was Lake Shore apartment of MEME HOPMAYER. a member for 20 years from 1982-2002. Unstinting in The annual event gave members a chance to service, she was inducted into the chapter six months visit informally, to share a bit of recently experienced after its founding in 1982, and she has served as holiday spirit, to take time to get better acquainted, meet vice president, been a member of the board, and she member’s husbands and significant others...and to party. was co-chair of the 1990 auction. She will be most While dames can be serious about fundraising, board remembered, however, for her role in getting media meetings, and planning educational events, this kind of coverage for the annual auction at the Ritz year after an informal gathering is just as important to the growth year, and more recently for helping to refine the and life of our chapter. various aspects of PR for the chapter’s activities. As is customary, members brought appetizers and desserts. The buffet offered guests an impressive array of eggplant fritters, shrimp salpicon, oyster dip, A very private unassuming person, she was a men- pulled pork tostaditas, platters of smoked salmon and tor and good friend to many members, and with enticing cheeses and dips. The centerpiece of the buffet sadness we mourn her death. “I worked for Joanne was perfectly spit-roasted beef tenderloin served forth by for about four years before she left the Chicago Tribune the hostess. And the desserts were more than just happy for her `second career’ in public relations,” CAROL endings. Laden with chocolate delights and Proustian HADDIX wrote. “I always remember her calm, unflap- “memory” desserts, cheesecake, and cookies, the sweet pable personality-a rarity in the newsrooms of that table exerted an almost gravitational pull on the revelers. time. As a home economist, she knew much about the Program chairs JULIE CHERNOFF and SARAH STEGNER how’s and why’s of cooking and was able to translate organized the event with consummate skill. And, thanks that knowledge in simple, straightforward stories for go to Meme and Gary Hopmayer for opening their home our readers. That voice will be truly missed.” for the occasion, and to KAREN RUFF’s Tablescapes for facilitating the event. 11 Les Dames d’Escoffier International Meet the Officers of the LDEI Board President RENIE STEVES has been active in Les Dames’ nized public relations programs on their behalf. During the Dallas Chapter since 1985 and President in 1997-1998. A past 30 years, Katherine has worked in many areas of the member of IACP since 1981, she is a Certified Culinary food and hospitality industry. This includes experience in Professional and has served on the IACP Foundation Board of luxury hotel catering and convention coordination, serving Trustees for six years, the last as Chairman in 1996-1997. as a national and local on-air spokesperson work for food and Renie has taught cooking since 1979 when she founded life-style clients, food styling for infomercials and teaching The French Apron School of Cooking, later named Cuisine media presentation skills to Fortune 500 companies. Concepts, in Fort Worth. A member of Who’s Who in Food From 1991 to 1996, Katherine was Vice President of and Wine in Texas since 1994, her extensive knowledge of Communications for Maryland-based Sutton Place Gourmet, southwestern and southern foods has brought the test kitchen the largest chain of specialty food stores in the country. She is of Southern Living to her school. And a trip to Japan to active in the Washington, D.C. Chapter, serving on its board teach cooking and prepare food for a reception for 500 at the and as president for two terms. KNS Promotion Inc is located Nagaoka Grand Hotel was a unique highlight in her career. in Vienna, Virginia. Renie and her husband Sterling have written a weekly column on wine in the Fort Worth Star-Telegram for over Third vice president LYNN FREDERICKS is an award-winning 14 years. Freelance writings, including two cookbooks and pioneer in the field of educating families and school chil- co-authorship of Culinaria dren about food and nutri- USA ‘s chapter on Texas tion. Her work with Dr. cuisine, as well as food styl- Antonia Demas and the ing, menu and food ser- Food Studies Institute in vice consulting, and wine New York won her a 2001 competition judging have PRIDE award for her con- kept her 23-year career con- tribution to the NYC pub- stantly evolving. lic school community in the area of family nutri- A food and travel writer, tion. Her acclaimed cook- first vice president CICI book, Cooking Time Is WILLIAMSON has traveled Family Time was published to more than 80 countries in 1999, and has resulted on six continents and to in her development of fam- every U.S. state. Born in ily cooking education pro- Dallas, she is a permanent grams nationwide. She has resident of McLean, PHOTO BY GREG JEWELL. appeared on such national Virginia, just outside LDEI Officers (left to right) Renie Steves, CiCi Williamson, Pat Mozersky, television shows as NBC Washington, D.C. For 22 Dianne Hogerty, Lynn Fredericks and Katherine Newell Smith. Today and Cooking Live years, CiCi has written a as well as numerous local weekly cooking column syndicated in up to 160 daily newspa- radio and television programs around the U.S. pers. She has created family-focused educational cooking pro- The former home economics and cooking teacher is the grams, materials, promotional campaigns, and editorial author of six books and has appeared on cable and network features for Wegmans’ supermarkets, Disney’s Family.com, television including ABC-TV’s “Good Morning America.” Lechters’ ThinkKitchen.com, NYC Public School District She is also a food safety specialist at the U.S. Department Two, The Urban Family Institute, StarChefs.com, among of Agriculture’s toll-free Meat and Poultry Hotline (1-800- other national companies. 535-4555) where she answers questions from consumers, the In addition, as a top Manhattan restaurant publicist and media, and businesses; writes food safety publications and consultant, she has crafted the highly successful images for press releases; and does research on food safety issues. such tony eateries as March and Palio and was behind the CiCi has served as president of the Washington, D.C. Home successful launch of Midtown Manhattan’s first brewpub, Economists in Business, board member of the Association Typhoon Brewery. of Food Journalists, and president of the International Microwave Power Institute’s Consumer Applications Section. Treasurer DIANNE HOGERTY is CEO of Kansas City-based Les Dames offices she has held include president of the Family Features Editorial Syndicate, Inc. Family Features Washington, D.C. Chapter, and Second Vice President, Third produces, distributes and places pre-designed food pages on Vice President, and editor of the Quarterly newsletter of behalf of US packaged goods companies and commodity LDEI. boards. Dianne has been a member of IACP and was the founder of Food Marketing Communicators, an association Second vice president KATHERINE NEWELL SMITH is president which eventually became a component of IACP. A founding of KNS Promotion Inc, a public relations and communica- member of the Kansas City LDE Chapter, Dianne was its tions company that specializes in promoting food and food- President for two years. She was LDEI’s Secretary prior to related companies. Her client list includes Sutton Place becoming Treasurer and is now keeper of LDEI’s books for Gourmet, Hay Day Farm Markets, Balducci’s, Michel Richard a second term. Mother of three and grandmother to eight, Citronelle, Chipotle, D.C. Central Kitchen, Vanns Spices and Dianne has been happily married Dan Hogerty for 38 years. Whole Foods Markets. She has arranged featured appearances for clients on LDEI Secretary PAT MOZERSKY, a native Canadian, escaped Martha Stewart’s Living, Nightline, Oprah!, and other national the frosty north with her husband and two sons to San and local television programs, and created nationally recog- Antonio, Texas thirty years ago. A student of the culinary arts 12 Les Dames d’Escoffier International and dedicated eater, she pursued In addition, she writes many a career as a cooking teacher and food-related travel stories and arti- was the owner/proprietor of the cles covering the local culinary Ma Maison Cooking School in San scene, and, since 1995, is the Antonio for many years. host of “What’s Cooking, San As a food writer for the San Antonio?”, airing on cable and Antonio Express-News, her weekly KLRN-TV in San Antonio. She is column, Chefs’ Secrets, has been co-chair of the San Antonio New featured in the Food and Wine World Wine and Food Festival section since 1992. She has writ- and contributes her time freely to ten two books, “What’s Cooking, many charitable causes, and judg- San Antonio?” and “The Hungry PHOTO BY CICI WILLIAMSON. es a lot of salsa contests. She occa- Traveler: Italy” (Andrews and Lynn Fredericks shows past presidents and officers the sionally prepares her husband a McMeel 1997). new LDEI Website on her laptop computer. square meal. What Your Officers are Doing for Les Dames As president of this esteemed group, chapter officers’ names to her at all business meetings and takes care of RENIE STEVES has been concentrating [email protected]. all LDEI correspondence. on one major goal for the year: increased communication between The LDEI Quarterly’s second issue January, February and March are buey International, the chapters and under the editorship of KATHERINE months for LDEI treasurer DIANNE individual members. Thanks to your NEWELL SMITH, second vice president HOGERTY. She files our federal and amazing officers of the board, this for communications, is completed and New York State income tax forms, is happening. with teleforums, touting the exploits of our members reviews our insurance program, begins e-newsletters, a new Web site (to and chapters. The deadline for the the planning/budgeting process for be accessible in early summer), the summer edition, whose theme is “Art the 2002 Annual Conference, and Quarterly, and directory. The on the Table: Dame Food Stylists reevaluates LDEI’s investment Nominating Committee and the and Photographers,” is April 30. Our instruments: certificates of deposit By-Laws Task Force are in place to autumn Quarterly will focus on “Back and treasury bills. In early May, dues carry us forward in 21st century. Also, to School: Dames’ Cooking Schools,” notices go out, which will include the working with our executive director and it has a July 31 deadline. $15 increase voted by delegates at the Greg Jewell, has put us major steps 2001 Annual Conference. The new forward in all these endeavors . Third vice president for public dues will be $50.00 per member. So, Renie counsels with the San Antonio relations LYNN FREDRICKS is revamping watch your mail. Annual Conference Committee to the public area, members-only area achieve a balance of business, and chapter templates of our LDEI ABBY MANDEL, immediate past education, and fun at the conference. website. By June 2002, each Chapter president, has been wrapping up the All members are welcome and can have a Web site with an LDEI look. loose ends of the 2001 Conference and encouraged to attend and have input She is also developing a master press sending new chapter packets to seven at the business meeting on Friday list for chapter and international PR women who want to start Les Dames morning in San Antonio. purposes. She has about half of the chapters in their communities. She lists on electronic file, and is collecting is also co-chairing the LDEI Kitchen First vice president CICI WILLIAMSON’s PR lists from missing chapters. Also, Fund for the families of the World primary focus is to raise sponsorship she is creating materials for press Trade Center’s kitchen workers. monies for LDEI in general and kits and fundraising that can be specifically for our 2002 annual downloaded from the Web site to As the key contact in the LDEI conference to be held in San Antonio create opportunities for chapters to office in Louisville, executive director October 17-20. She designed “Help Us share info rather than to continuously Greg Jewell runs the day-to-day Help You,” a brochure to encourage reinvent the wheel when they have operations and handles the flow partnership opportunities that, along a fundraiser or other event. Finally, of communication, through e-mail, with the new paprika-colored LDEI Lynn is planning PR campaign for the general correspondence, and the Web brochure and folder designed by third Web site launch to dramatically raise site. He oversees the database, vice president LYNN FREDERICKS and LDEI’s profile so we can attract good responds to member requests and a cover letter, has been sent to press coverage for future activites. serves as a general resource. He more than 300 prospective sponsors also serves as an adjunct member such as food and wine companies, Secretary PAT MOZERSKY has been hard of the LDEI officers and a resource retail markets, food associations, and at work directing and sorting out concerning organizational and cooking equipment manufacturers. all of the changes, reformatting and strategic issues. He is an adjunct CiCi also helps LDEI second vice printing issues, and web-site quirks member of the conference planning president KATHERINE NEWELL SMITH to bring you your membership committee, as well, assisting with produce the Quarterly. For chapter directories. Watch for the history detail planning and execution, and use, she designed LDEI and chapter section premier this year written with processing registrations and letterhead templates in Word that can by Nancy Brussat Barocci. Pat also payments. Later this year, he will be printed from a computer. If you handles all of the logistics for the work with secretary PAT MOZERSKY to would like for her to modify the quarterly EC meetings and, naturally, streamline the production of the LDEI template for your chapter, e-mail your records and publishes the minutes of membership directory. 13 Les Dames d’Escoffier International Phoenix Chapter Hosts LDEI Officers and Past Presidents By CiCi Williamson EUGENIA THEODOSOPOULOS’ company L’Aubergine Fine Catering prepared an abundant champagne reception of The Phoenix Chapter of Les Dames hosted the LDEI offi- passed appetizers prior to a buffet centered on delicious, cers and past presidents the evening of March 1 at the airy, molasses-basted leg of lamb. As guests bade a reluctant southwestern-style home of GAYE INGRAM. Chapter president farewell, they were gifted with one of EILEEN SPITALNY’S Fairytale Brownies in a violet box embossed with a silver Les Dames’ logo. LDEI treasurer DIANNE HOGERTY generously hosted the five officers with overnight accommodations at her spacious Scottsdale winter home. Officers and executive director Greg Jewell met all of Friday afternoon and Saturday, March 2. (See page 13 to read about the work the officers have been doing.) President RENIE STEVES invited the Past Presidents Advisory Council (PPAC) to join the officers for two hours of the meeting. Ever since its formation in May 1998, the PPAC has met once a year solely at their own expense to take on projects or focuses of LDEI as assigned by the current officers. They have been directed to oversee the LDEI Grande Dame and MFK Fisher awards. PHOTO BY CICI WILLIAMSON Front row: Phoenix Chapter president Eugenia Theodosopoulos, Of the ten living past presidents, the following eight Gaye Ingram, Barbara Fenzl. Back row: Janis D’Amico Normoyle, attended the meeting in Phoenix: CLAIRE BOASI, DOLORES Denise Bina, Donna Roe, Gwen Walters, Eileen Spitalny. SNYDER, NANCY KIRBY HARRIS, NANCY BRUSSAT BAROCCI, BEVERLY BARBOUR-SOULES, DORENE CENTIOLI-MCTIGUE, ABIGAIL KIRSCH and ABBY MANDEL. These prescient women along with ANN HARVEY YONKERS and PAM WILLIAMS, who were unable to attend, were responsible for advancing our To: Carol Brock, Founder Society from its beginnings with the New York Chapter to Les Dames d’Escoffier the current 19 vibrant and accomplished groups. From: Michel A. Escoffier Re: Les Dames’ 25th Anniversary February 18, 2002 Dear Carol, When Auguste Escoffier was at the peak of his fame, Mary Ritz, wife of renowned hotelier Cesar Ritz, once asked him what was the secret of his undisputed success. “Varied explanations have been ventured,” she said, “but I’d like to hear it from the master himself.” Escoffier answered with a smile, “Madam, I believe that the primary reason is because my best dishes were made in honour of women.” PHOTO BY CICI WILLIAMSON Past presidents meeting in Phoenix (left to right) are Nancy I’m sure he would be thrilled and proud today Brussat Barocci, Beverly Barbour-Soules, Dorene Centioli- to see that women are active in his profession and McTigue, Dolores Snyder, Nancy Kirby Harris, Claire Boasi, and that a group of them who created an Association Abigail Kirsch. Not pictured, Abby Mandel. bearing his name has celebrated 25 years of successful endeavor and carried out the good work in his honour. The PPAC meeting on March 2, led by the group’s president NANCY BRUSSAT focused on LDEI’s next five Long live Les Dames d’Escoffier! years in reference to the annual conference, relationships with chapters, sponsorships, management team, chapter autonomy and the process of needed bylaws revisions. Past presidents bring a unique, historical prospective to LDEI. Their insight and experience in office are invaluable to current and future officers, and we owe them much for their continuing presence in the advancement of the organiza- tion. 14 Les Dames d’Escoffier International Member Milestones ATLANTA BRITISH COLUMBIA SHIRLEY CORRIHER received Bon Appétit’s prestigious CINNAMON COMBS joined Boston Market Corporation “Best Cooking Teacher of the Year” award at the magazine’s in Golden, Colo., in January as director of product develop- American Food & Entertaining Awards ceremony held ment. at New York’s Le Cirque restaurant. Participating in the festivities were Paul Bocuse, CharlieTrotter, Alain Ducasse, Francois Dionot, and former Grateful Dead guitarist Bob CHICAGO Weir. TORIA EMAS received a special recognition award in January from Flower Academy High School for outstanding BOSTON service in support of the school. This was the first awards ceremony at the school honoring outstanding Chicagoans for LINDA BASSETT is at work on a book, due for autumn their contribution. publication, about the ethnic neighborhoods and cuisines north of Boston. Its working title is Home Cooking on RITA GUTEKANST and EN-MING HSU will chair the Boston’s North Shore and prominently features several pastry chefs’ contribution to the Chicago Flower and Garden Dames and their cooking. Show’s Preview Benefit Night at Navy Pier in March. They will organize a display of more than 30 floral and garden LORA BRODY has been invited to teach at La Combe in designed cakes and pastries created by Chicago-area and Perigord, France, in the heart of the Dordogne, the week of premier pastry chefs. Rita is also off to Hollywood again. October 12-19. La Combe is a four-star country house with Besides seeing and being seen at the Oscars ceremonies, a fabulous teaching kitchen and exquisite accommodations. she will assist Sequoia Productions at the Governor’s Ball, The classes begin with trips to the surrounding markets March 24th. and wineries. ELAINE GONZALEZ will lecture on “Chocolate in Mexico: JOHANNA DWYER is spending the year in Washington, A Culinary and Cultural History” at the Newberry Library on D.C. as assistant to the administrator for Human Nutrition, May 1 as part of the Newberry Library Associates Programs. Agricultural Research Service, USDA. She works on a variety of food and nutrition issues. NANCY HARRIS has resigned from her position as regional vice president for the American Cancer Society MARY ANN ESPOSITO is planning a fall tour of Umbria for the Lake County Area and has assumed the position of where she will conduct several hands on cooking classes. executive director for the Illinois chapter of the American See www.ciaoitalia.com for a complete itinerary. She is also Diabetes Association. finishing up a new book “Ciao Italia in Umbria, The Green Heart of Italy,” for autumn release. INA PINKNEY was interviewed in the December, 2001 issue of Chicago Social Magazine for an article on “10 Elite DEBORAH HUGHES and MARY-CATHERINE DEIBEL Women Chefs.” Her restaurant named “Ina’s” was listed in won the Spirit of Spinazzola Award -- a trip to London and Bon Appetite (January, 2002) as a Chicago” Best Value.” $10,000. They donated the cash prize to their two favorite organizations Community Servings and the City School. MARCIA SCHURER, president of Culinary Connections, Former owners of Upstairs at Pudding, they are opening a announced its Express Education(tm) Workshops for food new restaurant to be announced this spring. retailers, manufacturers and foodservice operators. These fast track systems provide a guide to help food businesses DEBORAH HUGHES’ home kitchen, with a French La successfully analyze their company’s prepared foods products, Cornue range as a central figure, is featured in Saveur programs, and operations. magazine’s March issue. KOCOA SCOTT-WINBUSH appearance on CLTV’s Good DENISE KIBURIS-GRAFFEO, executive chef at Eastern Eating aired in January. She also appeared in a commercial Yacht Club, one the country’s oldest and most prestigious for The City Colleges of Chicago on WYCC/Channel 20 clubs, is a nominee for the American Culinary Federation’s encouraging students to register for Washburne Culinary 2002 North East Regional Chef of the Year to be selected Institute. And, she taught a Caribbean Soul Food class at in April. Chicago’s Sweet Tamarind Restaurant. MARION F. MARTOCHIO is the new associate director of catering and sales at The Bay Tower Room at 60 State DALLAS Street, Boston. LIZ BARON just opened her fourth Blue Mesa Grill, this one in far north Dallas. BETH RIELY is working on a third edition of her dictionary, The Chef’s Companion: A Concise Dictionary of HELEN DURAN has completed a term on the AIWF Culinary Terms (John Wiley & Sons), due out in April. She board, but will continue to help organize its “Days of invites anyone with additions or corrections to contact her Taste,” a program designed to help inner-city youth learn at Elizabethriely@aol. better nutrition, and how food arrives on the plate. 15 Les Dames d’Escoffier International The program, co-sponsored with the Dallas Les Dames, MARIE LENOTRE, director of the Culinary Institute reaches hundreds of youngsters annually. Alain & Marie LeNotre, will be an honoree at the University of Houston’s Women’s Studies Luncheon. Marie DOTTY GRIFFITH’S eighth cookbook Celebrating created the Culinary Endowment & Scholarship (CES), Barbecue, The Ultimate Guide to American ‘Cue (Simon a non-profit organization to promote hands-on culinary & Schuster) is to be published in May. Her ninth cookbook training to underprivileged students of merit, and she The Cowboy Cookbook, from the Wild West to Wall Street organized a fundraising gala that contributed $35,000 (Lone Star Press) is due this fall. to CES. GEORGIA KOSTAS, MPH,RD, new book The Cooper TERRY THOMPSON-ANDERSON’S fourth book, Texas on the Clinic Solution to the Diet Revolution (2001) is available Plate (Shearer Publishing) with food -styling by Julie Hettiger, on Amazon.com and offers a practical real-life approach has a release date. Included in the more than 150 recipes to healthy living, eating, and weight management. Recipes are upscale interpretations of traditional Texas favorites, from Kostas’ The Guilt-Free Comfort Food Cookbook are and a look at today’s Texas cuisine and its booming wine included with nutrient breakdowns. industry PAULA LAMBERT, owner of the Dallas Mozzarella Company , and author of Cheese Lover’s Cookbook KANSAS CITY (publisher? 2001), has been chosen as the American Dairy Association’s media spokesperson for its nationwide KAREN ADLER announces the opening of Pig Out’s BBQ promotion “Greatest Cheese Lover Program.” Paula also Book Nook, the tiniest bookstore with the largest selection of created the recipe Baked Brie with Strawberries and BBQ and grill books in the world! Her new location is 207 Balsamic Vinegar for ADA’s Web site. East Gregory, Kansas City MO 64114, phone 816-531-3119, fax 816-531-6113. KATHY MCDANIEL and CHARLOTTE PARKER will celebrate the 30th anniversary of their highly acclaimed JUDITH FERTIG and KAREN ADLER have co-authored, restaurant, The Grape, later this year. Kathy is the new Fish & Shellfish, Grilled & Smoked - 300 Foolproof chairman of the American Institute of Food and Wine’s Recipes for Everything from Amberjack to Whitefish, Plus (AIWF) Dallas Chapter. Really Good Rubs, Marvelous Marinades, Sassy Sauces, and Sumptious Sides (April 2002, Harvard Common DEBORAH ORRILL and KAROL WILSON have been Press). It is the most complete cookbook on grilling, elected to AIWF’s Dallas Chapter board. smoking, and planking fish and shellfish. Available at www.pigoutpublications.com. Judith is a James Beard SHELBY SHAFER‘s “The New Kimbell Cookbook” Award Nominee. (Kimbell Art Museum) is currently available only at the Kimbell Art Museum. Edited by CHRIS CARBONE and BARBARA GIBBS OSTMANN’S new edition of The Recipe KRIS ACKERMAN, the book contains 335 recipes of the Writer’s Handbook (Wiley, 2001) was named “Best in the museum’s restaurant., The Buffet. World” (all languages) in the Gourmand World Cookbook Awards “Best Book for Food Professionals” category. JENNIFER SMITH is executive chef of the new Central Additionally, it won the World Food Media Award’s bronze Market in Plano, Texas -- just north of Dallas. prize for the “best softcover food book.” Ostmann spoke on recipe writing at the International Food and Wine DOLORES SNYDER presented a “True Teasipper’s Delight Writers Festival during “Tasting Australia” in Adelaide, South - The Etiquette of A Proper English Tea” to “Texas Exes” Australia. (Members of the Alumni Association of the University of Texas) at Dallas’s Brookhollow Gold Club .The January event promoted the University of Texas at Austin’s Department of MINNEAPOLIS/ST. PAUL Human Ecology. The Dean of Arts and Sciences and faculty members flew in from Austin for the event. In June Delores MARY ELLEN GRIFFIN has joined Guinness UDV, soon will present the program to The Smithsonian Associates at to be renamed Diageo, as Vice President Consumer Washington, D.C.’s Willard Hotel. Relationship Marketing. Mary Ellen is based in Minnesota, however is spending substantial time in Guinness UDV’s DIANE TEITELBAUM was inducted into the Stamford, Conn. Headquarters. She is looking forward Commanderie du Bontemps, with the title Commandeur to attending nearby New York Chapter events whenever d’Honneur at a ceremony in Bordeaux. The organization’s possible! Le Grand-Maitre Jean-Michel Cazes of Chateau Lynch- Bages sponsored her. Diane also received the Academy of Wine Communications’ 2001-2002 Wine Writer Award at NEW YORK Napa, California’s COPIA, The American Center for Food, Wine, and the Arts. SUSAN WESTMORELAND, food director of the Good Housekeeping Institute, was named James Beard Editor HOUSTON of the Year. The award comes on the heels of a busy year for Westmoreland with the redesign of the magazine’s JULIE HETTIGER is working with the City of Chicago’s food section and the publication of The All New Good Gallery 37 culinary arts program to produce a children’s Housekeeping Cookbook, an 832-page handbook for today’s cooking video. home cook. 16 Les Dames d’Escoffier International PHOENIX appeared in SeaLetter.com. Another article with a stronger focus on Julia Child will run in Porthole magazine this JANEEN SARLIN conducted a lecture, tasting and cook- summer. ing demonstration, “Grains and More Grains,” for the EVE C ARR is assisting The Maryland Historical Society second year at Rancho La Peurta Spain Tecate, Mexico, in to present “An Extraordinary, Ordinary Life: The Life January. She presented “How to Create a Romantic Dinner and Times of Miss Treva K. Walkling,” March 7-June, for Two” at Barbara Fenzl’s Les Gourmettes Cooking 2002. Walkling, Eve’s aunt, was a waitress in Baltimore School in Phoenix, Ariz. for almost 50 years and exemplified the vital role many women play in the hospitality industry. Also, an article by Eve and Millard Carr was featured in SAN ANTONIO January 2002’s Reader’s Digest New Choices Magazine and was prominently mentioned in the “from the editor” PAT MOZERSKY has been named co-chair of the San column. Antonio New World Wine and Food Festival scheduled for November 1-3, 2002. KATHERINE NEWELL SMITH led a workshop at the National BBQ Convention in Houston: “PR 101 for Small Businesses.” She was the voice talent for three Sutton Place SAN FRANCISCO Gourmet and Balducci’s Valentine’s Day promotion radio commercials. ANTONIA (Toni) ALLEGRA is coaching a one-day Successful Professional workshop for food and wine pros, focusing on career development on behalf of IACP. She is Adelaide Chapter Tours Wine Centre presenting the workshop in Phoenix; San Francisco, Seattle, By CiCi Williamson Austin, Kansas City; Philadelphia, Boston, Birmingham, Toronto and Minneapolis. For detailed information and Escaping to Australia’s summertime in January, I had dates of workshops go to IACP.com. the unique treat of attended a program with our Adelaide Chapter. Led by president BELINDA HANSON-KENNY, the LINDA L AU A NUSASANANAN has been promoted to recipe delightful Dames and I toured the National Wine Centre of editor at Sunset Magazine. She will direct and supervise Australia. The program was followed by dinner at RAGINI recipe development as well as continue to produce and DEY’s Indian restaurant, The Spice Kitchen. write innovative food stories. The $25 million National Wine Centre of Australia, LEA BERGEN has written and produced the documentary completed in 2001, is a modern building utilizing arching “Care for the Caregivers” as part of her company’s series wood beams that represent wine barrel staves. The interactive on Multiple Sclerosis and the Family. She is also developing exhibits include computer stations where one can “make” several food and wine-related programs in her new role wine. It’s a good thing I’m not a vinter. My attempts resulted as co-principal of Cogent Communications, a video and in one really bad vintage and one that made it to “silver multimedia company in the Sonoma Valley. medal” with the help of a Dame whose knowledge of Southern Hemisphere grapes and fermentation improved my “blend” CAROL FIELD’s novel, Mangoes and Quince, greatly. (BloomsburyUSA) will be published in paperback in March. She work with award winning filmmakers David Bransten, Scott Stoller,and Lolis Elie to film a documentary of her book In Nonna’s Kitchen, about Italian grandmoth- ers. WASHINGTON, D.C. CAROLINE BRUDER ROSS is the newly appointed executive chef at La Bergerie in Old Town Alexandria, Virginia. KAY SHAW NELSON, JOAN NATHAN, and SUSAN DERECSKEY participated on a panel about cookbooks at a Culinary Historians of Washington event in February. Kay and Joan talked about their cookbooks; Susan offered a crash course in how to get a cookbook Dames and guests enjoy a tour of the National Wine Centre of published. A discussion about the origin of recipes and Australia followed by a wine tasting the issue of stolen recipes followed. After an hour of investigating the exhibits, we gathered SUSAN DERECSKEY addressed the Simone de Beauvoir in the Centre’s tasting gallery where each could select five Society at the Modern Language Association convention Australian wines from those available for tasting that day. The in New Orleans in December. Her subject was “Simone de Centre also has a restaurant, retail outlet, education rooms, Beauvoir in the Kitchen, culinary aspects of Simone de and a hall for large functions. (For further information, visit Beauvoir’s writing.” www.wineaustralia.com.au.) CELESTE MCCALL crossed the Atlantic on the QE2 last Then it was off to The Spice Kitchen where Ragini summer with Cunard’s Chef’s Palate program. Its guest provided a multi-course Indian feast including samosas, of honor was Julia Child. Celeste’s account of the voyage papadums, chicken masala, and apricot lamb curry served 17 Les Dames d’Escoffier International gentlemanly husband David, who hosted me for two days. Margaret, a cooking teacher, author, home economist and radio show host (see page 3), had prepared a lavish Australian dinner the night before, ending with an authentic, luscious Pavlova topped with whipped cream and exotic fresh fruits, some from her own vines. Then it was back to winter north of the equator. ADDENDUM PHOTO BY MARGARET KIRKWOOD Left to right: Ragini Dey, LDEI 1st vice president CiCi Williamson and Adelaide Chapter president Belinda Hanson- Kenny at Ragini’s Indian restaurant, The Spice Kitchen. with the restaurant’s homemade chutneys and accompani- ments. The Spice Kitchen has held cooking classes for more than eight years where students learn such tidbits as “Basmati means ‘the queen of fragrance,’” and “Dry roasting of whole spices concentrates the flavours and helps them to grind easily.” Ragini has written The Cooking Class Collection of two books containing many hints and Indian recipes. PHOTO BY MARGARET KIRKWOOD This photo of Chris Cowan, owner of Gourmet to Go at Adelaide After bidding Les Dames a reluctant adieu, I returned Central Market, was inadvertently left out of the article “Dames to the home of MARGARET KIRKWOOD and her delightful, Manufacture Foods” on page 21 of the Winter 2002 Quarterly Les Dames thanks Jackson Family Farms for its generous support of our organization. Les Dames thanks Southcorp for its generous support of our organization. Southcorp is Australia’s largest winemaker, export- er and grape producer and the world’s largest maker of premium red wine. Key brands include Penfolds, Lindemans and Seppelt. Export growth is under- Jackson Family Farms was created to guide, assist pinned by extensive international marketing opera- and direct small luxury properties in all aspects of the wine business. The resource group provides tions. Our products include premium and popular support in winemaking, viticulture, management, red, white, sparkling and fortified wines including . law, finance, sales, marketing, public relations and Rosemount Estate, Coldstream Hills, The Devil’s Lair, communications. The wineries currently represent- 7 Peaks, Seaview’s, Tollana, Rouge Homme, Queen ed by Jackson Family Farms include Cardinale, Adelaide, Leo Buring, and Killawarra sparkling wine. Lokoya, Ataion, Hartford, Edmeades, Carmel Road, Matanzas Creek, Stonestreet, Cambria and Verite. www.jfamilyfarms.com 18 Les Dames d’Escoffier International Chapter Programs DALLAS TO HOLD “A WEEKEND WITH PHILADELPHIA PRESENTED ALICE WATERS” 2001: A SPICE ODYSSEY A lavish assortment of savory ethnic foods, fine wines, After raising more than $30,000 from the 2001 “There’s exotic beers, and sumptuous sweets were offered in 2001: Nothin’ Like a “ Raiser Grazer, event co-chairs SHARON A Spice Odyssey, a celebration of flavor mounted by the MEEHAN, KAREN CASSADY, and NANCY NICHOLS are at work on Philadelphia chapter to raise funds for its women’s scholar- the 2002 affair. “A Weekend with Alice Waters” will take place ship fund and a contribution to the LDEI Kitchen Fund. over May 11 - 12 during which Dallas Dames will hold three Held on October , the event featured zesty Brazilian music events with Waters: a book signing at the Dallas Farmers’ and a variety of guided tastings of garlic, vinegars, olive oil, Market open to the public; a “Texas Tea” featuring Texas butter, fresh herbs and aromatics, as well as the irritant spices. ingredients, and on May 12, a lavish family-style four-course Philadelphia mayor John Street issued a proclamation citing dinner prepared by chefs at the historic Texas Discovery the chapter for its culinary, educational, and humanitarian Gardens at Dallas’ Fair Park. Waters will be signing her contributions to the city. This most successful fundraiser newly-released book Fruit at all events. demonstrated the unique power of food to bring people together in the pleasures of the palate and to express their Chapter Goes Online creativity and generosity. Corporate sponsors of the event The Dallas Chapter launched their new Web site, included McCormick & Co, Lawry’s, Wood Dining Services, www.ldeidallas.org on March 1. The goal of the site is to Sodexho Marriott, and the Peanut Institute. increase awareness of the activities of the chapter. The opening page will spotlight a different Dame with links to upcoming events; a directory of the chapter with links to their respective businesses; and information on the upcoming awards and grants. Additionally, the Web site is equipped to take reservations for this year’s annual fundraising event, the Raiser Grazer, set for Mother’s Day weekend in May. MIAMI CHAPTER HELPS WITH SKILL CLASSES Chapter president Lynn Buono (center) holds mayoral ARIANA KUMPIS and SIMONE DIAMENT designed a curricu- proclamation, flanked by members of the fundraiser committee: lum for a six-week long course to teach the cooking of simple, (left) Linda Geren, Rosalie Rivera, Liz Rozin; (right) Patti Klein, economical quick dishes to formerly homeless women who Alonna Smith, Phyllis Liebert live in Dade County’s Camillus House Somerville Residence. Classes will meet twice a month for two hours as part of a program to teach life and job skills. Subject matter will include ground beef, chicken, beans and rice, breakfast, casseroles, soups, fruits and vegetables. While Camillus In Memoriam House will provide the ingredients, the residents have an organic garden sponsored and run by Miami Dade Jeanne Voltz Community College from which they will augment their supplies with greens, herbs and vegetables as they become First LDEI President available. The chapter garnered donations of electric skillets and other pieces of equipment for student use. The entire chapter is helping with the interactive classes.Correction Emerita Dame JEANNE VOLTZ, a founding member \ of the New York chapter, passed away January 15, 2002 CORRECTION in Chapel Hill, NC. Her daughter, son and sister were In our memoriam of Barbara Tropp, we incorrectly identi- at her bedside. New York Chapter President 1985- fied her as a Dame. Her achievements and spirit transcend 1986, Jeanne helped found Les Dames d’Escoffier any honor or affiliation. International and was its first president. During her professional career she was food editor of The Miami Food and Wine Travel Opportunities Herald, The Los Angeles Times, and Woman’s Day magazine, and she authored several cookbooks. A MADELAINE BULLWINKEL and BARBARA GLUNZ-DONOVAN will co-host “The Markets of Provence,” a trip to Provence, newspaper reporter and friend said, “Jeanne was France, September 28 to October 5, 2002. You’ll stay in a small, but a giant in her field.” Her spirit, spunk, Provencal home, tour and experience tastes of the region, vast food knowledge, and tireless support of the New have cooking and wine lessons with Barbara and Madelaine, York Chapter and belief in its mission are greatly garden dinners and a photo composition workshop with missed. Catherine Lang. For more information: Madelaine [email protected]. 19 Next Issue SUMMER 2002 QUARTERLY WILL FEATURE CRITERIA FOR MEMBER CRITERIA FOR CHAPTER ARTS OF THE TABLE: MILESTONES: PROGRAMS: “Arts of the Table: 1. Dame’s name and Les Dames Chapter. 1. Les Dames Chapter and name of pro- Dame Food Stylists and Photographers” gram. 2. Information must be of a business Please send the following information: nature. 2. Who, What, When, Where, Why and 1. Dame’s name and Les Dames Chapter. How in maximum 300 words. 3. Maximum 50 words. No press releases 2. Title and job description. or company brochures. 2. Mail photo (will be returned promptly) 3. 150 words about job and personal or e-mail graphic file scanned 200 dpi. views. 4. Mail photo of Dame preferably in action on the set with photo description (will be returned promptly) or e-mail graphic file scanned at 200 dpi. Please e-mail to [email protected] by April 30. DEADLINE For the SUMMER Quarterly is April 30 LDEI Headquarters, Greg Jewell, Executive Director, P.O. Box 4961, Louisville, KY 40204 (502) 456-1851; Fax (502) 456-1821 [email protected] LDEI Newsletter compiled by Katherine Newell Smith and CiCi Williamson, proofread by Jane Mengenhauser and Alexis Linton, Image-set and printed by Jim Linton. Presorted Non-Profit Les Dames d'Escoffier International U.S. Postage paid P.O. Box 2962, Reston, VA 20195-2962 Merrifield VA Permit No. 2454 Adelaide, Australia Atlanta Arizona Boston British Columbia, Canada Chicago Dallas Hawaii Houston Kansas City Los Angeles Miami Minneapolis/St. Paul New York Palm Springs Philadelphia San Antonio San Francisco Seattle Washington, D.C. Le Donne del Vino, Italy