POUILLON Chef /Owner of America’S First Certified-Organic Restaurant

FALL 2019

2019 GR ANDE DA ME

POUILLON Chef /Owner of America’s First Certified-Organic Restaurant

ALSO INSIDE ...

GREAT FUNDRAISING EVENTS FROM BRITISH COLUMBIA, CLEVELAND AND ST. LOUIS

HOW GRANDE DAMES STAY RELEVANT OVER THE YEARS

GREEN TABLES EVENTS FROM COLORADO, KENTUCKY AND NASHVILLE

LDEI BOARD MEETS IN NEW ORLEANS Philadelphia's Deputy City Repesentative Margaret Hughes presented the Mayor’s Citation to Natanya DiBona (current president) and Claire Boasi (first president) in honor of the Philadelphia Chapter's 35th anniversary (see page 7). Laura Rodriguez prepares reception food at Bear Creek Farm for Nashville's Tour de Farm Green Tables fundraiser (see page 13). At Seattle Chapter's GCI event (see page 30), Jane Morimoto and Judy Lew stand between students at the Seattle Culinary Academy.

FROM THE EDITOR If We Can Put a Man on the Moon… FALL 2 O19 I’m showing my age when I say that my eldest son Robert just celebrated his 50th birthday. In fact, he was three months old when Neil Armstrong and Buzz Aldrin took men’s first steps on the moon July 20, 1969. I held him in front of the TV so he IN THIS ISSUE could see it. How did we get there? “The astro- FEATURES nauts flew to the moon aided by a computer that had 73 kilobytes of memory. Today, a single email of 4 Nora Pouillon the day’s headlines from your local Grande Dame 2019 newspaper might require twice that space.” –One Giant Leap by 7 Philadelphia Chapter Celebrates Charles Fishman. You could put the memory of 876,712 Apollo Its 35th Anniversary 11 computers into one of today’s minimum-storage iPhones. 14 Board Meets in New Orleans President Kennedy said, “In a very real sense, it will not be one man The editor and her three- 19 London Chapter Approaches going to the moon. It will be an en- month old son Robert Wil- Its 10th Anniversary tire nation. For all of us must work liamson watching the first to put him there.” About his “one men walk on the moon June small step for man,” Neil Arm- 20,1969. strong said it was made possible by 400,000 engineers, scientists, and technicians from more than DEPARTMENTS 20,000 companies and universities who worked on the program. The phrase, “If we can put a man on the moon…”—a short- 8 Fundraising hand way of talking about what Americans were capable of— was first uttered in 1962 before we even got to the moon. It 11 Green Tables actually has a food connection. Montana Director of Agriculture Lowell Purdy was the first one to say, “If we can put a man on 16 Leadership the Moon,” and followed that by saying, “we surely are capable of seeing that our temporary surplus agricultural products are 18 Trends placed in many hungry stomachs of the world.” “This country was not built by those who waited and rested Chapter Programs and wished to look behind them. This country was conquered 20 by those who moved forward,” said President Kennedy. Why am I writing about this? LDEI isn’t 400,000 strong, but 26 Member Milestones 2,500 of us can help each other accomplish great things—for our chapters, our businesses, and our philanthropies. 30 Global Culinary Postcard “One truth I have discovered for sure: When you believe that all things are possible and you are willing to work hard to 30 In Memoriam accomplish your goals, you can achieve the next ‘impossible’ dream. No dream is too high!” said Buzz Aldrin, the second 31 Submission Guidelines man to walk on the moon. “Your mind is like a parachute: If it isn’t open, it doesn’t work.” Yes, let’s make sure our parachutes are open: to new ideas, each other. You know what would have happened if the parachutes slowing Apollo capsules’ descent back to earth hadn’t opened. Let’s keep ours filled! —CiCi Williamson, Editor, Fall Quarterly

2 Les Dames d’Escoffier International PRESIDENT'S MESSAGE 2019 LDEI BOARD OF DIRECTORS The mission of the LDEI Board is to foster the growth and success of Two Decades of LDEI Growth the organization by supporting the development of new and existing chapters What was happening twenty years ago as we and by implementing program initiatives. prepared for Y2K? Abigail Kirsch was LDEI It provides leadership, guidance, president and Edna Lewis, was named Grande education, connectivity, and effective Dame. There were twenty chapters of Les communication among LDEI members. Dames d’Escoffier with 884 members; our President annual conference, held in Atlanta, drew 112 ANN STRATTE Dames. There was no Quarterly, but CiCi Lobster and Lox LLC 100 Severn Avenue, #506 Williamson was creating the “millennium” Annapolis, MD 21403-2622 issue of the Les Dames d’ Escoffier Newsletter, (410) 903-2682 | [email protected] bringing our chapters and members into closer First Vice President communication. The number one song was BEV SHAFFER Owner/COOK.WRITE.TRAVEL.REPEAT. “Believe” by Cher. I was single. And everyone Culinary Consultant | Recipe Development thought the world was going to end. R&D | Food & Travel Writer Fast forward two decades. The world did not 3433 Blake Road come to an end. The impact of LDEI has grown Seville, OH 44273 (330) 441-2706 with 43 chapters and 2,506 members. We ex- [email protected] pect over 300 Dames to gather sharing our ideas Second Vice President and experiences in Nashville. The Quarterly, DANIELLE WECKSLER thanks to our editors Susan Slack and CiCi and Plateful Solutions 326 Bayview Drive 2nd VP Danielle Wecksler’s hard work and Mt. Pleasant, SC 29464 technological advancements, keeps us informed. (843) 647-9902 | [email protected] I just celebrated my 14th wedding anniversary, Our CBLs (Drew Faulkner, Gina Burchenal, Third Vice President and Cher is still on tour singing “Believe.” and Stephanie Jaeger) and AEC management BETH VLASICH PAV Owner/Chef, Some things change and some things remain are the glue that binds us, providing our chap- Cooking by Design, LLC the same. Improving connection, communica- ters the tools to make a difference. Mahalo to 5606 Stage Stop Circle tion, and collaboration are themes that resonate past president Hayley Matson-Mathes for her Austin, TX 78738 throughout the history of LDEI. Your LDEI service and for her work on the Brock Circle. (512) 431-8751 | [email protected] Board continued its mission to facilitate plat- Secretary A grant from the Julia Child Foundation and JENNIFER GOLDMAN forms for you to learn, engage, and grow. our Dame hosts and committee members allows Bal-Core Business Advisors This was a year of assessment and reinvention. the Legacy program to continue to thriving. 6732 Vanderbilt St Incoming LDEI President Bev Shaffer, led Through the efforts of many of our members, Houston, TX 77005 the way. As 1st VP, Bev put together a partner (843) 224-0198 | [email protected] LDEI has forged a relationship with the Boyd Treasurer program that produced increased revenue and Culinary library, part of the SoFab Museum in SHARON OLSON enhanced value for our partners. Please remember New Orleans (see page 15). Throughout the Culinary Visions Panel to thank and support our Partners and Patrons. year, I have continued to nurture these relation- 445 W. Erie Street, Suite 107 Bev also spearheads a committee charged with Chicago, IL 60654 ships and look for opportunities to collaborate (312) 280-4573 | [email protected] increasing the relevance of our award programs. and expand our brand with organizations con- Chapter Board Liaisons Our organization is poised to flourish with Bev as sistent with our mission. DREW FAULKNER our leader. I thank you for giving me the opportunity to Culinary Instructor As 3rd VP, Beth Pav and her committee have 7407 Honeywell Lane hold the office of president for this prestigious Bethesda, MD 20814-1019 made significant progress increasing our social organization. While my term is coming to an Home/Office 301-986-8540 media engagement. She is the driving force end, the support, hospitality and inspiration you [email protected] behind a total revamping of our website which have provided me will last forever. STEPHANIE JAEGER we hope will be completed in early 2020. Pear Tree Restaurant Sharon Olson, LDEI treasurer, kept us fiscally 1504 Appin Road With love and appreciation, North Vancouver, BC V7J 2T5 responsible while supporting the Board with Ann Stratte (604) 299-2772 | [email protected] her expertise. Jennifer Goldman ushered in President, LDEI GINA BURCHENAL Ontario as our 43rd chapter(see back cover). Gina's Kitchen 4036 Church Creek Point Largo, FL 33774 (512) 658-0338 | [email protected] Immediate Past President Dinner at Willa Jean: HAYLEY MATSON-MATHES LDEI Board enjoys dinner at New Owner/Culinary Consultant Orleans restaurant Willa Jean owned 2333 Kapiolani Boulevard #3516 by Chef Kelly Fields. Honolulu, HI 96826 Seated: Gina Burchenal, Liz Williams, (808) 941-9088 | [email protected] Ann Stratte, Danielle Wecksler. Executive Director Standing: Stephanie Carter, Jennifer GREG JEWELL Goldman, Sharon Olson, Bev Shaffer, President, AEC Management Resources Hayley Matson-Mathes, Drew P.O. Box 4961 Faulkner, Stephanie Jaeger, Beth Pav. Louisville, KY 40204 (502) 456-1851 x1 | [email protected]

FALL QUARTERLY 2019 3 Morning menu planning session with Chef Todd Gray, who with Dame Ellen Gray, owns Equinox Restaurant in Washington. Nora with President Barack Obama and First Lady Michelle at the restaurant. Nora said, “Good food, it seems, is also bipartisan.” President Bill Clinton held his first inaugural party at the restaurant. Jimmy Carter was the first president to eat at Nora’s, and it was a favorite of Hillary Clinton. Nancy Reagan and Laura Bush also dined there. Nora buying produce for her restaurant at the Freshfarm Market in Dupont Circle, Washington, D.C. Nora in front of one of the many antique quilts that hung on the walls of the restaurant. At the front door of Restaurant Nora.

4 Les Dames d’Escoffier International Congratulations to

POUILLON GRANDE DAME 2019 Chef /Owner of America’s First Certified-Organic Restaurant By CiCi Williamson living on the Austrian farm and visiting (Washinton, D.C.) her grandmother there that inspired her passionate, lifelong support of organically The Vienna hospital where Nora grown food and her restaurant’s eventual Pouillon (Washington, D.C.) was born designation in 1999 as America’s First during World War II had a gigantic red cross Certified Organic restaurant. painted on its roof so that planes wouldn’t “Being chosen LDEI’s 2019 Grande drop bombs on it. “My earliest memory is of Dame and also being named the recipi- a terrifying sound: a high-pitched siren blar- ent of the 2017 James Beard Foundation’s ing throughout our house in Vienna.” Along Lifetime Achievement Award are the with her two older sisters, her mother would culmination of Nora’s career as a restaura- pick her up and rush to the cellar where food teur, author, and the first American chef to was stored. open a certified organic restaurant—a feat “Those rich smells transported me to a quieter place—the warm, sunny farm accomplished by few since. in the mountains where the fruits and Moving to Washington, D.C. vegetables grew—and comforted me until In 1965, Nora moved to Washington, the raid was over,” wrote Nora in her book, D.C. with her husband, Pierre Pouillon, a My Organic Life. How a Pioneering Chef French journalist whom she had met on a Helped Shape the Way We Eat Today. vacation trip to Yugoslavia. He had a job In 1943 during the height of World War at the Voice of America. Nora revealed, II, Vienna was suffering through 75 bomb- “I learned how to cook through books— ing raids, but fortunately, Nora’s family especially ones by Elizabeth David and was able to flee the endangered city to a James Beard. We entertained a lot at home, farm owned by family and friends in the which lead to my teaching a cooking school Tyrolean Alps west of Salzberg. They even and running a catering business in the hid some Jewish friends from the Nazis. early 1970s.” The turning point in Nora’s The farm was located a train ride from culinary career came in the mid-1970s, Vienna to Kirchberg and then a two-hour when one of her students asked if she was hike up mountain trails. interested in opening the first restaurant Of this time, Nora says: “There, the farm- inside the historic Tabard Inn near Dupont ers grew all of their food. It taught me how Circle, which she did in 1976. difficult that truly is. They got up with the At a time when “organic” meant unap- sun and worked until sunset. They had to pealing, hippie food, Nora’s inventive and prepare food for the winter months. There tasty dishes won an avid following at the was no electricity and no running water.” Tabard Inn. This soon led to the open- It was Nora’s 10-year “organic life” ing of Restaurant Nora in 1979 with the

FALL QUARTERLY 2019 5 patronage and financial backing of journalist Healthy, Light, Balanced, and Simple Food with her holistic approach includes a daily exercise Sally Quinn and her husband, Washington Organic Ingredients. Nora said, “It took me routine that strengthens and focuses the body Post Executive Editor Ben Bradlee. They two years to find an American publisher even and mind. On top of her work supporting the advised Nora NOT to put “organic” or though the book was completely finished and organic food movement, Nora champions for “natural” on the menu. “People told me I the Japanese publisher had given me all the a cleaner environment so future generations was a crazy lady,” said Nora. “I was called photographs. I had the hardest time finding can also enjoy life on Earth. completely nuts. Advice came in like ‘Don’t an agent or publisher because their refrain Support of Les Dames d’Escoffier call it organic; it sounds like biology class.’ I was, ‘The American public is not interested in Nora has been a loyal supporter of the a cookbook from a chef, is not interested in persevered. I couldn’t quit.” Washington, D.C. Chapter for 25 years since photographs, is not interested in having the becoming a Dame in 1991. At Restaurant The Difficulties of Operating an nutritional information or the wine sugges- Nora, she has hosted numerous educational Organic Restaurant tions. Or even a seasonal book, they don’t care luncheons, dinners, and fundraisers on behalf Discovering that no process existed for about the seasons, they don’t even know when of the chapter, LDEI, other charitable orga- becoming an organic-certified restaurant, Nora seasons are.’ In 1996, I finally found a very nizations, and for the general public. When set about to create those standards. Work with small publisher, a woman of course, who took asked to represent our chapter on panels at our Oregon Tilth, an Accredited Certifying Agent on the book and she personally went with me biennial educational symposia, at programs, for the USDA’s National Organic Program, re- on my book tour, all over the country.” and for charitable cooking demonstrations, sulted in standards requiring that 95 percent of Along with restaurant partners, Thomas and she always graciously says, “Yes.” Her donation the food used, as a certified restaurant, must be Steven Damato, Nora is a founder and partner of a stay in her Austrian Alpine home netted obtained from USDA-certified organic sources. in Blue Circle, a supplier of both fresh and fro- the chapter over $12,000 for our grants and “This meant obtaining proof of organic certifi- zen sustainable seafood that focuses on trace- scholarships fund at our fall fundraiser. cation from all our suppliers,” she explained. ability, animal welfare, food safety, and quality. For LDEI, Nora has hosted a Legacy Award In 1999, Restaurant Nora became the first Blue Circle supplies fresh and frozen seafood to winner for two years, opening her home and certified organic restaurant in the country. chefs, retailers, and select distributors. restaurant to a lucky recipient for a week in Nora said. “People don’t always understand In collaboration with LDEI Past President the summer. She also spoke at the 2016 LDEI how complicated and time consuming it is. Ann Yonkers (Washington, D.C.) Nora is Conference in Washington, and hosted the Almost everything has to be organic down also credited with initiating the idea of D.C.’s LDEI Past Presidents’ dinner. to the spices, coffee, and wine. The cleaners, first producer-only FRESHFARM farmers After being the chef/owner of Restaurant paint, rugs, and bathroom products used market—now totaling 14. Nora organized bus Nora for 38 years, Nora took a well-deserved at Restaurant Nora are all eco-friendly and tours to introduce D.C. chefs to local farmers, retirement in June 2017. Supportive to the biodegradable, and we recycle and compost jumpstarting the farm-to-table movement while last, she hosted the Washington, D.C., Chap- everything. It’s a lot of work to find certified helping to ensure the viability of their farms. ter’s annual meeting that month. organic farmers and track down certification Nora has consulted and developed recipes Don’t expect Nora to slow down in retire- papers from 35-plus purveyors every year. for Walnut Acres and Whole Foods. Each year ment, however. She sits on the board of This process has to be done each year because at Restaurant Nora, she hosted five Women directors for The Amazon Conservation Team the certificates have to be renewed yearly.” Chefs and Restaurateurs interns in her home (ACT) that works for the biodiversity of the In 1994, Nora opened a second restaurant, and at her restaurant to introduce them to Amazon rainforest; Freshfarm Market; The Asia Nora. It offered organic Asian-fusion organic food and her sustainable lifestyle. D.C. Environmental Film Festival; Earth Day cuisine. It was the perfect combination with Coming full circle back to that early life Network; The Ocean Foundation ; and Sea- Nora’s style of cooking: light, elegant dishes, in Austria, in April 2015, Penguin Random Web. She also supports numerous nonprofit prepared in a healthful way with exciting House published Nora’s memoir, My Organic organizations including the Chesapeake Bay flavors from across Asia. In 2007, when the Life. Nora tirelessly advocates her commit- Foundation, DC Central Kitchen, Chefs building housing Asia Nora was sold, she had ment to nutritionally wholesome food and a Collaborative, Slow Food, Women Chefs & to close the very popular restaurant. sustainable, health-focused lifestyle based on Restaurateurs, and the Chef Action Network. Also in 1994, with a Japanese publisher, the premise that “you are what you eat, drink, Nora published her first book, Cooking with and breathe.” She feels that it is important to To read more about Nora, go to: Nora: Seasonal Menus from Restaurant Nora - take responsibility for one’s own health, and http://noras.com/nora/

Nora age 6 and her grandmother, Omi, in front of Linden, the house where the family stayed during World War II. Nora’s first solo dance appearance at age 4 in Vienna, Austria, in 1948. With her parents and two sisters by the family car in Vienna, Austria. In Italy camping near Trieste, Italy, with Nora’s sister Rosemary. At the stove in Restaurant Nora in the early 1980s.

6 Les Dames d’Escoffier International 1. 2. 3.

5. 6. 7. Philadelphia Chapter Celebrates Its 35th Anniversary By Kathy Gold (Philadelphia) courtesy of Bredenbeck Bakery of Chestnut bers in 2016, and during Natanya’s presidency, Hill. We all enjoyed an evening of fun, laugh- our membership has grown to 127! On Tuesday night, April 30th, 70 Dames ter, fabulous food, a few speeches, and even a We began celebrating our 35th anniversary and their guests marked the 35th anniversary few sentimental tears. a year ago at our seminal fundraising event, of the Philadelphia Chapter. Special guest, Formed in 1984, Philadelphia was the the Heritage Farm Dinner. Attended by LDEI LDEI President Ann Stratte (Washington, Carol Brock D.C.), current Philadelphia President Natan- fifth chapter required to create Les Dames Founder (New York), the hon- ya DiBona, and seven chapter past presidents d’Escoffier International. orees for the Outstanding in Her Field award attended the grand celebration: Claire Boasi; The chapter has had a long and storied past, were the founding members of our chapter: Anita Pignataro; Lynn Buono; Dottie ranging from high times to low, but the chap- Claire Boasi, Susanna Foo, Aliza Green, Koteski; Nancy Miller; Aliza Green, and ter always stays strong and we weather the Kathleen Mulhern, and Judy Wicks. And we Kathy Gold. We were honored that Margaret tough times together. With our commitment haven’t stopped celebrating yet! With over 30 Hughes, Deputy City Representative, City of to Green Tables, the Global Culinary Initia- events on this year’s calendar, we are a group Philadelphia, presented the Mayor’s Citation tive, and our chapter’s own philanthropic who loves to get together. Whether it’s a fun- at our party. endeavors, we have continued to support our draising event for our scholarship program, The event was held in a perfect setting: Dames businesses, raise funds for scholar- a community outreach, or just a pop-up Paradiso Restaurant and Wine Bar, a woman- ships, and reach into our neighborhoods to gathering of our Dames for the pure joy of owned restaurant on Passyunk Avenue, which give support where needed. toasting one another’s successes and sharing is a street known for having 55 women- During the past two years, the chapter has life’s moments, we revel in the company of owned businesses on a few short blocks. With joined forces with other organizations more such an august group of creative, caring, and the upstairs bar serving both high octane often than ever before and collaborated on dedicated women. and zero-proof cocktails—including Olga many events, forging ever stronger bonds in Happy anniversary, Philadelphia, the Chap- Sorzano’s Baba’s Brew kombucha, we were our already tight-knit community. We have ter, and City, of Sisterly Love! treated to a feast that included Lynn Buono’s made a lot of friends over the years due to our 1. Margaret Hughes, Deputy City Representative, signature vegan caviar bar and a salmon varied careers: chefs, restaurateurs, culinary City of Philadelphia, presenting the Mayor’s canapé; Char Nolan’s purple potato polenta school owners, oyster fisherwomen, food sci- Citation to Natanya DiBona (current president) and Claire Boasi (first president). 2. Current stacks; and Fran Costigan’s ganache-glazed entists, food stylists, writers, butchers, pastry Board Members: Left to Right: Jacquie Kelly vegan and gluten-free brownies. Zoë Lukas makers, bakers, chocolatiers, culinary instruc- (Corresponding Secretary), Natanya DiBona displayed her artistry with a hand-painted tors, winegrowers, culinary tour guides, coffee (President) , Lynn Buono (1st VP), Angie Brown strawberry buttercream and funfetti cake! roasters, event planners, cookbook authors, (Green Tables) and Maryann Baldassarre (Treasurer) Barbara-Jo Saler supplied the gorgeous sommeliers, and more! 3. Zoë Lukas, owner of Whipped Bakeshop, made the cake. 4. Gordana Kostovski and Vicki Pohl. floral arrangements. Jacquie Kelly and Marie Through our traditional process of nomina- 5. Anney Thomas and Lynn Buono. 6. Lisa Calvo Fritz contributed to, and coordinated, our tion and sponsorship of new members, plus and Mackensie Hilton with LDEI ice sculpture. 7. raffle. Norma Gottlieb’s saxophonist husband our newer cultivation events—where we invite Philadelphia Presidents pictured with LDEI President Mark Brown serenaded us. Our logo was women of interest to a night specifically to Ann Stratte (third from left) in order from current carved in ice by Peter Slavin of Ice Sculpture to first: Natanya DiBona, Kathy Gold, Aliza Green, meet the Dames of Philadelphia, our chapter Nancy Miller, Dottie Koteski, Anita Pignataro, Philly, and Les Dames Philly cookies were has nearly doubled in size. We had 67 mem- Lynn Buono and Claire Boasi. FALL QUARTERLY 2019 7 FUNDRAISING British Columbia

Now imagine 23 separate dinner par- Scholarship fundraising and to talk to guests ties, more than 200 seats, all at the same about their programs and successes and how time on one night from Vancouver to the important receiving funds was to kick-start- Okanagan Valley’s wine country, the Fraser ing or furthering their careers. Summerdine 2019 Valley farmland, and to a cider orchard near All but one of the Summerdine dinners are Victoria on Vancouver Island—all in August value-priced at $80 and include the multi- Profits British Columbia timed to celebrate our province’s fabulous course meal with paired beverages—not a chefs, bountiful produce, and international- bad deal when you consider the price of a Chapter $20,000 ly-renowned beverage sector (wineries, craft good meal including wine or how difficult it breweries, cideries and distilleries). is to get reservations at some of the venues. By Wendy Taylor Most dinner parties are small (between Others are once-in-a-lifetime opportunities. (British Columbia) four to eight seats only), with a couple of The Victoria dinner at the cidery is priced exceptions—the long table for 20 set on the at $100 as the dinner has a more extensive Where shall we go? What could be a more dif- top deck of a yacht and a special long-table menu and includes special presentations, ficult choice than deciding between a delicious dinner for 100 held at Kirsten Needham’s speakers and transportation. dinner at one of 23 outstanding venues around cider farm and orchard on Vancouver Island. Participating locations, producers and the southern half of British Columbia? You Tickets are purchased through our local B.C. beverage suppliers sponsor the event so could work your way through them at one per Chapter website, www.LesDames.ca. that there is very little overhead for the BC week for half a year or choose between them on Ambassador members from our local Chapter—everything that is earned from August 14 or 15. With unique locations includ- Chapter visit the venues during the evening, ticket sales, the 50/50 draw, and the raffle ing: bringing good cheer and enthusiasm to each goes directly to our Scholarship Fund. • aboard a yacht moored in scenic Coal Harbour group while a 50/50 draw brings in a little These participating venues are owned by (on Vancouver’s inner waterfront); more for our Scholarship Fund. A social Dames: Dawn Doucette, Douce Diner; • at a table set in a vineyard less than an hour media raffle also adds exposure and fun. Audrey Surrao with Robyn Sigurdson in from Vancouver hosted by Angie Quaale, Well Chairs of Summerdine were Wendy the kitchen, RauDz Regional Table; Christa Seasoned, A Gourmet Food Store; Taylor, Kristen Needham and Denise Lee McWatters Bond, Time Winery and • in an indigenous winery’s teepee in the Okan- Marchessault (in Victoria). Cassandra Kitchen; and Kristen Needham, Sea Cider agan Valley (in the heart of wine country); and Anderton, Nancy Wong, and Dana Lee Farm and Ciderhouse. • on a private terrace in downtown Vancouver Harris toured our venues on the evening of In the future we may add more long tables overlooking the North Shore mountains. the event in Vancouver with an enthusiastic to make the event more efficient but until Summerdine is a not-to-be-missed evening of Dame ambassador group. now Summerdine has been a rewarding delicious food, fine wine and conviviality. The Regardless of the location, all diners are event for our chapter and a memory-making dinners profit the chapter about $20,000. It treated to a specially designed multiple- evening for the participants. Salut! Cheers! began on a smaller scale about 14 years ago as course menu, BC-produced wines (or beer 1. Standing: Dames Elizabeth Manville, Wendy “Dine Around.” The concept was similar, but or cider) selected to complement that menu, Boys, Shelome Bouvette, Mireille Sauve, Dawn now Summerdine has grown substantially in a special table or location and an opportu- Doucette, Rossana Ascencio, Susan Mendelson, participants and revenue. It is important to our nity to meet and chat with the chefs, res- Annete Rawlinson, Lise Magee. Those seated chapter’s coffers, and, most significantly, intro- taurateurs or growers. Previous scholarship were guests. 2. Dames prepare to visit guests of Summerdine: Ann Kirsebom, Wendy Boys, duces our membership and mission to many recipients also attend some of the events in more restaurants, chefs and gastro-enthusiasts Elizabeth Manville, Susan Mendelson, Rossana order to shine a light on Les Dames and our Ascencio, Leeanne Froese, Shelome Bouvette. around the province. 8 Les Dames d’Escoffier International FUNDRAISING Cleveland

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Britt was close to the organizers, having and possibly kill the final fundraising goal. participated in many DITD experiences Luckily, Karen Small offered her restaurant, over the nine years since its inception in the local icon The Flying Fig. Cleveland Runs fall of 2010, as well as James Beard Founda- After that, the rest of the pieces fell into tion events with them. We contacted the place. Including Britt Horrocks and Karen a Successful founders, Chefs Brian Okin and Jeff Jarrett, Small, we were joined by Heather Havi- and set a date for the first half of 2019. Our land, Ruth Levine, Amanda Montague, Co-Campaign: primary goal was to raise awareness of LDEI and prospective member Stevee Wagner Partnering to at the local and international levels. Our Terry. Seven Dames volunteered to serve so secondary goal was to tap into an audience we could donate back those labor costs to Maximize Exposure of foodies that would be eager to support the chapter. Ultimately, we raised almost our annual fundraiser, SummerDine. Our $3,000, but, more importantly, we raised By Beth Noragon final goal was potentially to fundraise a little awareness of the Cleveland Chapter and our for our scholarships and grants. upcoming August SummerDine fundraiser. (Cleveland), However, we had a few more items on our We not only sold two tickets to Summer- Chapter President wish list. We wanted the event to be held Dine the night of the DITD event, but two Early in our Board’s term, we realized we had a at a woman-owned location. We wanted all attendees gave us money on the spot for our similar problem to many chapters: What is LDEI? women chefs. And we wanted all women Grants and Scholarships fund. Additional We immediately began strategizing ways to servers. Nailing down a venue proved to be traction for LDEI was gained through our combat the problem of brand recognition. One the biggest challenge, but we overcame it 70 attendees’ course-by-course posts on issue that became apparent immediately was nicely. social media platforms. that no one recognized us or what we were try- DITD realized long ago that the ticket We were fortunate to have found the ideal ing to do because we were basically marketing prices had to minimally cover cost of partnership for Cleveland LDEI’s aware- to ourselves. We had always approached having beverage, service labor, and dishes. Not ness raising campaign. We realized it was a fundraiser with the requirement that Dames many restaurants have the service items for a once-in-a-chapter opportunity to reach sell or purchase two tickets each. In other seven beverage and food courses for 70-100 10,000 northeast Ohio foodies, and we words, we were in an echo chamber and needed people (500-1000 wine glasses, plates, and capitalized on it. We recommend that Les a new platform. flatware settings). Through strategic partner- Dames Chapters around the world look for Vice President Britt Horrocks oversees pro- ships developed over the last decade, DITD opportunities to partner with food-centric grams. Almost immediately we began strategiz- gets as many items as possible donated organizations for publicity to raise con- ing about how to partner with a local non-profit (participating chefs donate their labor and sciousness about what LDEI is all about. in Cleveland, Dinner in the Dark (DITD). This food for their course) to maximize the final 1. Amanda Montague, Carol Hacker, Elaine non-profit hosts monthly, six-course dinners donation to the charity. Cicora, Shara Bohach, Karen Small, Britt-Marie What did this mean to the Cleveland Horrocks. 2. Dame Karen Small, Owner, The around Cleveland, where the ticket proceeds Flying Fig (where the event was held). 3. Photo: benefit a local charity chosen by the ever-chang- Chapter? While we longed to hold the Mary Manno Sweeney. 4. Beth Segal, Paula Her- ing cast of chefs. The chefs and evening’s menu late spring event at a local, woman-owned shman, Carol Hacker, Marcie Barker, Britt-Marie are not revealed until the guests arrive, keeping farm or creamery, ultimately providing Horrocks, Beth Davis-Noragon, Shara Bohach them “in the dark.” that experience would be too challenging

FALL QUARTERLY 2019 9 FUNDRAISING St. Louis

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and string (swag) bags. An umbrella push- and enjoy fine food and wine. Guests’ cart with 150 pots of fresh herbs (grown by comments reflect our success: “We’ve had Mildred Mattfeldt-Beman), provided savory lovely meals in lovely places; none was St. Louis Chapter take-home reminders. Sounds of Elsie Parker more lovely or delectable than ‘Passport and The Poor People of Paris played through- to France.’” Puts Its Stamp on out the evening. • For our chapter: “Passport to__” achieves The French theme helped garner dona- LDEI/GCI goals: global culinary aware- “Passport to France” tions for our silent auction, raffle, and ness; cultural exchange within our com- swag. Managed by Rose Beckerle, Darla munities; and fundraising for culinary By Roberta L. Duyff Crask, and Carol Schlitt, local businesses, scholarships for women and other philan- (St. Louis) organizations, and Dames from St. Louis thropy. It encourages chapter-building, and other chapters donated an impressive, particularly among newer members, and Savor global flavors! Four years ago, the St. French-focused array of cookbooks, cooking well-deserved recognition of the culinary Louis Chapter paired its strong commitment to classes, restaurant certificates, sweet and expertise of LDEI and our members. philanthropy with its Global Culinary Initiative. savory foods, wines, and more. Fresh crois- • To date, “Passport to__” events raised And so, with the ongoing leadership of Judy sants, jam, French roast coffee, and LDEI- more than $30,000 (after expenses) for Bellos and Roberta Duyff, our chapter’s first an- logo lavender soap filled swag bags. philanthropy. They’ve also help build a nual “Passport to__” culinary event began with Successful chapter fundraisers such as following for our chapter’s three other savoring the “Sacred Foods of India.” Building “Passport to France” result from others annual fundraisers and create anticipation on success, we branded the event as our annual who support our mission. They included for guests, who’ve already asked, “Where “Passport to__.” Year two celebrated the flavors Alliance Française and the French Con- will ‘Passport to__’ take us next year?” of Peru; and this year, the flavors of “Passport to sulate in St. Louis. Food purveyors and 1. "Passport to France: Destination Provence” France: Destination Provence.” member Dames underwrote or provided Committee with LDEI President Ann Stratte; Judy Initiated to celebrate global cuisines, “Passport in-kind food donations. Bellos, Cecily Hoffius, Marilyn Freundlich, Mildred to__” features a different culinary region each Marketing? With its well-earned reputation Mattfeldt-Beman, Roberta Duyff, Carol Schlitt, year. In 2019, The Venue at Maison du Lac, Rose Beckerle, Joan Ferguson, Lana Shepek, Beth “Passport to__” has helped build a growing Heidrich, Darla Crask. Photo: Phil Duyff. 2. Our with its acres of countryside, lake, and French- database for our fundraisers. Led by Marilyn tablescape reflected the colors and sunflowers of immigrant stone house, offered the perfect setting Freundlich and Beth Heidrich, with sup- Provence. The first course? Tarte à la Moutarde, for a summer evening in Provence, welcoming port from Joan Ferguson and Lana Shepek, paired with Chateau Barbanau Blanc Clos Val Bruyere Cassis 2017. Photo: Amanda Casnoff. 3. guests with a pâté bar, cocktails, and sponsored we also promoted through members’ social champagne tasting and coffee cordials. The venue Among the auction items was an LDEI cookbook. media posts and connections, save-the-date Photo: Amanda Casnoff. 4. Guests enjoyed their was donated by Cecily Hoffiusand Judy Bellos, postcards, partnering organizations, and string bag with French items, which they can fill whose catering team prepared a superb, six-course, community calendars. Registration ($90 per again on their next visit to a farmers market – or French dinner, paired with French wines. guest) was handled through Brown Paper in France! Photo: Amanda Casnoff. 5. The third Idyllic French ambiance came from our orga- course was Boeuf Tournedos au Poivre avec Tickets (www.brownpapertickets.com). Sauce a la Moutarde de Cognac et Poudin au nizing committee’s dedication, varied skills, and Outcomes? Pain, paired with Chateau Revelette Rouge Cote- resources. Moira Ross created the Provençal • For our 150 food-focused guests: “Pass- aux d’Aix 2017. Photo: Amanda Casnoff tablescape with sunflowers, foraged wildflowers, port to France” is time to learn, mingle,

10 Les Dames d’Escoffier International Andy Novak, owner of Community Table Farm Photos: Michele Morris

Colorado Green Tables Partners with Community Table Farm By Mona Esposito committee members Sue Palmer and for CSA shares. Today they are still (Colorado) Chair, Carol Maybach. going strong with the program. Green Tables Committee The event was a great success. There The 17-acre Community Table were about 40 people in attendance Farm in Longmont—about 40 miles On June 2, the Colorado Green including five Salud families and north of Denver, is owned and oper- Tables Committee launched a partnership with Community Table members of the staff including ated by Andy Novak and focuses Farm and the Salud Family Clinic Michael Beer, the Director. Families on bringing healthy, accessible food for a family picnic at the farm. The took a tour of the farm to get famil- to Novak’s community. He recently goal of the picnic was to introduce iar with where the food comes from. stepped down as Director of the the families to the farm, share a great We then had a nice meal with National School Garden Program for meal of local foods, describe the dif- food from the farm and local grass- Slow Food USA and was responsible ferent CSA packages to benefit the fed burgers. During the dinner for nearly 150 Slow Food chapters families, and explore how the farm we talked about local food and partnering in school garden projects. can support the clinic. Community-supported Agricul- For 12 years he was the co-director The Colorado Chapter offered sup- ture (CSA). Jill Strange from the of Slow Food Denver’s Seed-to-Table port in the form of a $500 grant that Boulder County Public Health School Food Program and developed was used to underwrite the picnic at Department talked about how the protocols for Youth Farmers’ Markets no cost to the Salud families. Four SNAP (Supplemental Nutrition and Garden to Cafeteria programs. volunteer Dames helped prepare, Assistance Program, formerly called The Green Tables Committee serve, and clean up after the picnic “food stamps”) and WIC (Women, plans to continue working with and visit with the families: Mona Infants, and Children) programs Community Table Farm as their Esposito, Green Tables Chair; Mi- can work on the farm. We recruited partnership with Salud Family chelle Morris, chapter president; and two attending families to sign up Clinic grows and evolves.

FALL QUARTERLY 2019 11 Kentucky Green Tables Holds Fundraiser at Spade and Table Farm

By Penryn Craig (Kentucky) tour of their farm. They pointed out how and most annual crops. they care for and improve the soil so that On June 30th, LUL held a major fun- Do you ever think about those “Eat it yields healthy crops and also regenerates draiser in the garden called “Munch and Local, Buy Local” or “Locavore” bumper for future crops. The tour continued into Learn.” Eight Dames, including three stickers as you’re traveling our roadways? their high tunnel and into their organic local farmers, joined other local chefs to What do those stickers really mean, tomato beds, culminating in their beauti- showcase dishes prepared with veg- anyway? The Kentucky Chapter’s Green ful event barn and kitchen. etables and fruits like those the students Tables committee realizes they mean a Attendees were treated to some of the are growing in their gardens. Farm- whole lot more than just eating in local farm’s fresh produce in a sumptuous ers Valerie Samutin (pastured lamb), restaurants and supporting our local three course paella feast prepared by Chef Penryn Craig (grass fed beef), and Lisa chefs. More, even, than buying at our Gail Crawford. The meal was quite a Windhorst (produce) joined Chefs local farmers markets. spectacular presentation and concluded Katie Payne, Danielle Gleason, Sherry They mean we want to be a viable part with a homemade churros bar. Afterward, Magnuson, Gina Brown, and Ann of a community-building relationship Lisa opened her farmers market so guests Currie to lead small groups of students linking all those parts but also adding ways could take home some of her beautiful in hands-on preparation of some tasty to expand awareness of, and development crops. Talk about local green tables! dishes that were then enjoyed by over of, healthy and sustainable foodways. The chapter granted funds earlier in two hundred attendees. Kentucky Green Tables wants to help cre- the year to a non-profit organization This event raised over $2,000 in profit ate community systems from the soil up by Gina Brown founded by called “Let Us which will go back into LUL’s mission to supporting those school and community Learn, Inc.” (LUL). These funds were develop shared skills and healthy food sys- projects that raise awareness of best grow- given so that LUL could purchase aprons tems in our local community. Kentucky ing practices in order to keep our foodways and books on The Living Soil to be used Green Tables applauds Gina and Lisa for flourishing, clean, and local. in a school garden project at Fairmont all their efforts to build community based Our Kentucky Chapter held a fund- Elementary School. LUL teaches nutri- upon a healthy local food economy. raiser on June 23rd at Lisa Windhorst’s tion, cooking, healthy living and more to these young people, and it all begins Clockwise from left: Feasting on paella. Penryn beautiful Spade and Table Farm. Lisa, her Craig. Katie Payne. Gail Crawford and Judy husband Jeff, and farm intern Katie gave in their school garden where they grow Hollis. Lisa Windhorst. Fairmont Elementary 43 Dames and their guests an informative everything from peaches to pumpkins School Garden. Sherry Magnuson.

12 Les Dames d’Escoffier International The Brock Circle

Alice Gautsch Foreman Brock Circle Initiative Successful By Hayley Matson-Mathes (Hawaii), LDEI Immediate Past President Mahalo to Crickett Karson, Julie Chernoff, Patricia Erd, Maria Gomez Laurens, JoAnne Naganawa, Ann Stratte, and the Austin, Boston, and Dallas Chapters for early comple- tion of their Brock Circle pledges. These savvy members/chapters benefit the Circle with donations and then benefit from Alice cle Cir Gautsch Foreman’s ck o generous contribution r towards their LDEI B 2019 conference regis- L trations. The marketing D incentive was created EI Nashville Tour de Farm Nets $23,000 to encourage early pledge By Paulette Licitra (Nashville) completions and benefited the Brock Circle coffers by $46,000. The Nashville chapter hosted its third annual Tour de Farm on Sun- The Brock Circle welcomes two new support- day, June 9. Close to 150 participated in two events, and the chapter ers to the elite Circle: New England Chapter profited $23,000. Tickets for the day-long VIP farm tour from 10:00 and Judith Hollis-Jones. They joinAntoinette a.m. to 6:00 p.m. cost $250 and visited Davidson, Williamson, and Benjamin, Olga Boikess and JoAnne Naga- Rutherford counties. The day-long tour included a reception immedi- nawa who joined the Circle earlier this year. ately following. Tickets to the reception alone cost $100. Their support increases our Brock Circle ranks The VIP all-day Farm Tour ticket included transportation to and to 61 members and chapters. from four tour sites: the Nashville Farmers’ Market, Southall Farms, Won’t you or your chapter join us? The purpose Bear Creek Farm, and Bloomsbury Farm. Only one Dame’s farm was of the Brock Circle is to ensure the fiscal health on the tour this year: Leann Cherry of Bear Creek Farm, where they of the organization by providing a resource—in raise cattle and pigs. At each stop, participants watched chefs’ cooking alignment with the LDEI mission—to support demonstrations with tastings. strategic needs and special conference enhance- The tour concluded with a reception at 6:00 p.m. inside the Market ments. Our goal is members pledging $10,000 House at the Nashville Farmers’ Market. The reception featured a feast (payments can be prorated over ten-years). Con- of locally grown and produced menu items prepared by talented Dame sider the stock donation program which allows chefs Nancy Vienneau, Laura Rodriguez, and Paulette Licitra with for donation of stocks, bonds or mutual funds the help of two other Dame volunteers and friends of Les Dames. directly to LDEI. The Tour de Farm Reception ticket offered guests an opportunity to Plan to attend the Brock Circle sponsored learn more about the work of the Nashville Chapter while enjoying a program featuring Carla Hall, “Being Authen- feast of locally grown and produced menu items prepared by a talented tic When Facing Adversity,” on Wednesday, group of chapter member chefs and friends of Les Dames. October 23, 2:30 to 6 p.m. at the Loews Hotel, In addition to ticket sales, funds were raised through a vibrant silent auc- Nashville, Tennessee. The pre-conference pro- tion at the reception. Proceeds of Tour de Farm support the chapter’s mis- gram is open to ALL LDEI members. sion, which is to provide support and education to women leaders in food, Nashville-born Carla, best known as the beverage, and hospitality through philanthropic and networking activities. former co-host of ABC’s Emmy award-winning Dames on the Farm Tour committee included Tasha Kennard, chair; lifestyle series “The Chew,” currently appears Robin Dennis Burns, auction; Nancy Vienneau, volunteers; Dee on ABC’s popular “GMA DAY.” She wowed Patel, sponsorships; and Natasha Powell, Cindy Wall, and Tabitha audiences when she competed on Bravo’s “Top Tune, communications. Chef” and “Top Chef: All Stars,” where she Paulette Licitra, Mary Lou Tate, & Trisha Boyer at Bloomsbury Farm. Laura shared her philosophy: “Always cook with Rodriguez at Bear Creek Farm. Participant at Nashville Farmer’s Market farm. love.” Carla believes food connects us all, and Farmer Lauren Palmer at Bloomsbury Farm. Deb Paquette at reception at Nash- ville Farmer’s Market. she strives to communicate this through her work and interaction with people. Join the Brock Circle by contacting me ([email protected]) or visit the LDEI website.

FALL QUARTERLY 2019 13 By Danielle Wecksler (Charleston), ment of several other potential chapters. It was exciting 2019 LDEI 2nd Vice President to hear that cities all around the world are eager to join our organization! That evening we enjoyed a harmoni- For our Summer face-to-face meeting, the LDEI LDEI Board ous family style dinner at Compère Lapin (French for 2019 International Board (Ann Stratte, Bev Shaffer, "brother rabbit") organized by James Beard Award- Danielle Wecksler, Beth Pav, Jennifer Goldman, Meets in winning chef Nina Compton. Sharon Olson, Drew Faulkner, Stephanie Jaeger, A hearty Saturday sunrise breakfast at Mother’s Gina Burchenal and Hayley Matson-Mathes, along New Orleans Restaurant fueled us for our second day of meetings with Executive Director Greg Jewell) was jazzed to at the Loews Hotel. The first order of business was an converge on New Orleans for two constructive days investment update, and then Sharon gave an overview of of meetings, accented by a special visit to the John future financial initiatives. As a part of that, we reviewed and Bonnie Boyd Hospitality and Culinary Library projects that may possibly impact next year’s budget. and amazing dinners hosted by the New Orleans Next on the agenda was a conversation about the Dames. Here are just a few of the high notes from Chapter Board Liaison positions. Since our organiza- our busy jam session! tion is growing, the Board wants to ensure that we can To set the rhythm for the weekend, Washington, continue to be a resource and effectively support our D.C., Dames Ann Stratte and Sheila Crye, Chair, chapters and members. So Drew, Gina and Stephanie LDEI Collection Committee, arranged for the Board Clockwise from left: developed a survey for chapter presidents about the Cookies and Milk to tour the Hospitality and Culinary Library prior CBL calls and communications, and Gina presented dessert at Willa Jean to the start of our meeting. The library is the perma- some initial results from the survey. The result was that restaurant. Photo: Rush nent home for books authored by Dames, and it was Jagoe. Library sign. we decided to amend the LDEI bylaws to provide the wonderful to see so many books already in the LDEI Photo: Sheila Crye. ability to add more CBLs in the future if needed. collection (be sure to check out Sheila’s article about French Market: Gina Continuing on the theme of improving communica- Burchenal, Liz Williams, how you can contribute to growing it on page 15). tion, Beth led the band in a dialogue about updat- Beth Pav, Ann Stratte, After the tour, like a second line parade we walked ing the LDEI website to better serve our members Jennifer Goldman. over to the Southern Food and Beverage Museum “The Copper Bunny” and partners, but also to increase the visibility of our which was the inspiring location for our first day of cocktail at Compère organization and brand. She crafted an RFP about the Lapin restaurant. In meetings. We met with National Food and Beverage project, and multiple proposals have been received. the library: Beth Pav, Foundation President and CEO Brent Rosen (husband At the end of the day, the crescendo was dinner at Gina Burchenal, Sheila of Caroline Rosen (New Orleans) as the first item on Crye, Stephanie Jaeger, Willa Jean which is owned by Chef Kelly Fields. the packed agenda, and we heard his plans for future Hayley Matson- Joining us for dinner were some New Orleans Dames, expansion of the Culinary Library (which is a part of Mathes, Cindy Williams including chapter founder and current President (Director, John & the museum). Stephanie Carter as well as Liz Williams, Founder Bonnie Boyd Hospitality After that, Ann led a discussion on the future of the of the Southern Food and Beverage museum. Kelly & Culinary Library), M.F.K. Fisher program which resulted in several action Danielle Wecksler, won a James Beard Award this year for Outstanding items for the Board to explore. Then we all enthusiasti- Drew Faulkner, Ann Pastry Chef, and after sampling her inventive desserts, Stratte, Bev Shaffer, cally chimed in to approve the charter for an Ontario, we could definitely appreciate why! I’m still think- Sharon Olson, Jennifer Canada, Chapter. That paved the way for the chapter ing about her “cookies + milk,” which was the perfect Goldman. to be ratified by the Council of Delegates via an email lingering note to cap off the upbeat meetings. vote. Jennifer also provided an update on the develop- 14 Les Dames d’Escoffier International Calling All LDEI Authors and Book Collectors!

By Sheila Crye CCP, System catalog: (Washington, D.C,), http://catalog.nolalibrary.org/polaris/ Chair, LDEI Collection search/default.aspx?ctx=1.1033.0.0.1& Committee type=Browse If you find your book(s), they are A year ago, the LDEI Board voted to owned by SoFAB only if the catalog make the John & Bonnie Boyd Hospital- indicates “SoFAB.” Your books may ity & Culinary Library in New Orleans be owned by the New Orleans Public the permanent repository of all books Libraries but not by SoFAB, if SoFAB is about food and beverages authored by not recorded. LDEI members in good standing, past and present. The research library is open 2. If you have books about food and to the public and is an outstanding beverages that you no longer need, box the Smart Oven™ Pizzaiolo resource for students, culinary profes- them up and send them through USPS “The home pizza oven reimagined.” sionals and scholars. Thus far, we have book rate (the best value method) to: collected 275 volumes authored by Cindy Williams, Library Director Dames, out of over 1,000 in the com- The John & Bonnie Boyd Hospitality & plete collection. Culinary Library The ﬁrst domestic The LDEI Collection needs your dona- 1609 Oretha Castle Haley Boulevard tions. There are two kinds of donations New Orleans, LA 70113 countertop oven capable you can make to the Boyd Library. of reaching 750°F. 1. If you are an author, you can ensure For more information about the library, see the web page: that a copy of your published books about food and beverages is owned by https://natfab.org/sofab-culinary- the Library. library-and-archive. Delivers a Neapolitan • Go to the LDEI Collection Google You will receive an acknowledgement style pizza in under 2 minutes. Spreadsheet: letter thanking you for your donation • https://docs.google.com/ for tax purposes. To estimate the value spreadsheets/d/1HuZ9BGylt6nU7 of the donation, make a list of the JMe8nbOnT9FNLEuVi83d7cEIRRq books, and look them up on Amazon. oVA/edit?usp=sharing The books’ current value is the cost of a • Look for your name and entries used copy plus shipping. for your books. If there are errors, Good news! If you are driving to the please make additions and correc- LDEI conference in Nashville, you can tions. Insert a new line for each take boxes of beloved but unneeded book. books with you. Liz Williams, founder • Column H indicates if the South- of the library, is a New Orleans Dame. ern Food and Beverage Museum She has promised to drive home with as (SoFAB) owns the volume, Y or N. many donated books as members take ~ If yes, you’re done! with them to conference. There will be ~ If no, please send a copy, or a receiving station in the registration ask your publisher to send a copy, area. Please let me know (crye4@aol. to the library (address below). com) how many books or boxes you ~ If neither yes nor no is indi- plan to bring, so that Liz will be able to cated, you can look up the book drive a vehicle large enough to accom- in the New Orleans Public Library modate all donations.

To learn more, visit smartovenpizzaiolo.breville.com

SoFaB Fundraiser: Jennifer Goldman, Ann Stratte, Sheila Crye, Liz Williams, Drew Faulkner, Danielle Weckler. Photos: Sheila Crye

FALL QUARTERLY 2019 15 LEADERSHIP MARION NESTLE, PHD DOLORES CAKEBREAD (2018 Grande Dame) (2013 Grande Dame) “I officially retired from NYU “I’ve tried to be true to my values: to in September 2017, but it’s made be honest, trustworthy, kind, respect- LDEI virtually no difference in my day- ful of others, and loving. If you love to-day working life. I still write at yourself, it makes it easier to love Grande Dames home in the morning and go to others. ‘Do unto others, as you would Continue the office in the afternoon (I was have them do unto you!’ Jack, my lucky enough to be allowed to keep my office). husband of 69 years next month, and I have always Their I’m still teaching, but less—just a one-credit been lovers but we are also partners in everything we course on food systems policies and politics in have done. The wonderful part of it was that each of Impressive spring semesters. I continue daily postings on my us discovered that we already had the best partner in Legacies blog, foodpolitics.com, and I’m working on a new the whole world! I find these thoughts have kept me book for University of California Press. I’m still relevant at home and at the winery. I am still active in accepting speaking invitations here and abroad the winery operation in a limited way.” By CiCi and am very much looking forward to my trip to Dolores Cakebread co-founded the Cakebread Cellers Williamson Hawai’i in November, thanks to Hayley Matson in 1973 with Jack Cakebread and is executive vice Mathes (Hawaii) who arranged it. And I’m still president of culinary and ambience for the winery. (Washington, interviewed by reporters pretty much every day. D.C.) All of this is great fun and my plan is to keep do- NATHALIE DUPREE Chosen for ing it as long as I can.” (2011 Grande Dame) their lifetime Dr. Nestle is the author of 10 major books and “Keep active and keep young women accomplishments, hundreds of articles about food and the food busi- around you! I’ve started chapters of LDEI Grande ness. LDEI in the South, which lets me Dames continue meet young accomplished women, to stay active, LIDIA BASTIANICH and we learn from each other! There write, and support (2017 Grande Dame) are so many ways of using our indus- organizations. “Travel is a large part of my job. try backgrounds these days. I have my How have these I travel to Italy several times a year 15th book coming out in October titled, Nathalie women of great to research for my cookbooks, Dupree’s Favorite Stories and Recipes. I still teach cook- achievement stayed television show, and restaurants. ing and still write for newspapers. But mainly, I think relevant through I also travel throughout the U.S., what helps is working with and mentoring young the years? Here are Canada, and elsewhere for book women. They keep me young.” their words and/ signings and fundraisers for Public Television sta- In Nathalie’s forthcoming book, she shares her or a short synopsis tions and various organizations. These experiences favorite culinary stories—from a budding cook for of a quarter century give me an outlet to understand more about what her college friends though her years as a restaurant of these women’s is relevant to my viewers and people in general cook and cooking instructor. In her career, Nathalie achievements since with regard to the culture of food. I try to incor- filmed more than 300 television shows for The Food the first LDEI porate and share that knowledge with my team at Network, PBS, and The Learning Channel. Grande Dame was home—the chefs, general managers, editors and chosen in 1993. producers.” SHIRLEY CORRIHER Lidia is the author of a good dozen cookbooks. (2009 Grande Dame) Her Felidia cookbook is due out this fall. She’s “Number one to stay relevant is an Emmy award-winning public television host, to attend LDEI events, visit with owner of five restaurants including Felidia, Becco friends, and catch up on what every- and Del Posto in New York, and a partner in six body is doing. Eatalys, an Italian marketplace. Number two: I try to answer all emails and phone questions. JOAN NATHAN Number three: Talk food. I started (2015 Grande Dame) talking about food to a lady at the swimming pool. We “In the food world, I guess lead- started talking about favorite restaurants and swapping ership means working hard in one recipes. Her husband joined us. I answered his ques- direction, belief in what you are tions about salt—explained how salt reduces bitterness. doing, and being able to articulate They bought both of my books that day and are getting what you believe in your work. It copies for their children and plan to buy KitchenWise, is setting an example, if possible, and trying to be my new book, the minute it comes out.” a mentor to those who come after you. Shirley is a biochemist and author of CookWise and “As I get older, I try to keep relevant by reading, BakeWise and winner of a James Beard Foundation working with younger people, and listening to award. their ideas but also maintaining my standards. I also believe in being open and game for new ex- ALICE WATERS periences anywhere in the world. Julia Child said, (2007 Grande Dame) ‘Why retire? Do what you like.’ For me, work Alice isn’t slowing down or retiring. focuses me, and I love it! I feel like I am a lucky She still oversees her single restaurant, woman who can be a lifelong learner in a career Chez Panisse, which she opened in that is really becoming so much more professional Berkeley, California, in 1971. Alice and widespread for those who will be after me.” Waters said, “I was empowered by the 16 Les Dames d’Escoffier International counterculture movement, which said, ‘You all generations, connecting individuals, creat- MADELEINE KAMMAN can do whatever you want.’ I was also always ing meaningful partnerships across industries, (1997 Grande Dame) willing to listen to somebody with a better and learning every single day. It’s easy to “If I had been a man with idea. I hire people who bring different talents maintain a fruitful career when you absolutely a great hat on my head,” she and cultivate a collaborative spirit. I think love what you do—and I’ve been doing exact- told The Boston Globe in 1980, that constant change keeps us alive.” ly what I love daily for the last 73 years; that “I could have passed myself Even though Alice travels a lot, especially on passion, and dedication to exceptional service, as a ‘great chef so-and-so’ and behalf of the Edible Schoolyard Project she is why I come to work every day. More than nobody would have batted founded, which has spawned food education anything, I believe in the edification of others an eye. But the mere fact that as a woman I programs in more than 5,000 schools, she and uplifting those who may need help. As requested the privilege of being an artist, well, said, “I’m in conversation pretty much all the the Chairman Emerita at The RK Group, I sister, let me tell you, that was quite interest- time with the main chefs at the restaurant. tend to gravitate toward philanthropic efforts ing. How dare I, huh?” Even when I’m away, they’re sending me their and cultivating strong rapport with com- She believed that by the 1990s the next menus for comment.” munity leaders. I am currently mentoring generation would see as many women as men my granddaughter-in-law, Jamie Kowalski, reaching the top. Kamman created Madeleine MARCELLA HAZAN Director of Relationship Marketing at The Cooks, a PBS cooking show that ran from (2005 Grande Dame) RK Group, which employs 800.” 1984-1991. She wrote her final of seven Marcella Hazan, who died books, The New Making of a Cook, in 1997 at in 2013 at age 89, was an JERRY ANNE DIVECCHIO age 66. Madeleine suffered from Alzheimer’s Italian-born cooking writer (2001 Grande Dame) disease for about a decade before she died in and teacher whose cookbooks “I stay involved: participating 2018 at age 82. are credited with introducing in various community service Americans and Brits to the organizations, particularly for ANNE WILLAN techniques of traditional Italian cooking. Chefs City College of San Francisco; (1995 Grande Dame) and fellow food writers considered her the rejoicing in LDEI associa- A longtime Washington, doyen of Italian cooking. Marcella continued tions and events; working with D.C., resident, Anne moved to stay relevant in her food career even after she Last House task force to preserve heritage of to California and then home retired from her cooking school and moved to M.F.K. Fisher; working to establish friend- to London and is still cooking! Longboat Key, Florida. Her last book, Amar- ships with younger people; and maintain- She said, “To stay in touch, so- cord: Marcella Remembers, was written at age ing contact with old friends, personal and cial media is the key nowadays which is keep- 84 in 2008, five years before her death. professional. Often, I am called upon to give ing my image alive and keeping my friends Her first book, The Classic Italian Cook Book, career strategy counseling. Occasionally I informed. I also write a blog every now and was published in 1973. You could call her Dr. teach cooking classes, speak, or write articles. again on my website www.lavarenne.com. Hazan as she earned a doctorate in natural I dine out to stay current with San Francisco’s I read food magazines and newspaper food sciences and biology from the University of leading food trends. I still love to cook so I sections, visit restaurants, and keep an eye on Ferrara in Italy. Surprisingly, she never cooked entertain frequently for friends of wide ranges new cookbooks. I’m writing a book, Women until after she married. of accomplishments and ages. Sometimes it in the Kitchen—due out May 2020. seems I run a B&B. Especially, I treasure time Anne is the founder of the École de Cuisine ABIGAIL KIRSCH with my daughter, her husband, and my three La Varenne. During her more than 50 years (2003 Grande Dame) out-of-the-nest grandsons. I’m well into my of experience as a teacher, author and culinary LDEI Past President Abigail 8th decade, upright and healthy,” reports the historian, she wrote 30 cookbooks and was Kirsch launched what became former food editor of Sunset Magazine. inducted into the James Beard Foundation the largest caterer of exclusive Hall of Fame. Her 17-volume Look and Cook event venues in the greater EDNA LEWIS series was turned into a 26-part PBS program. New York City area after (1999 Grande Dame) teaching cooking in her base- Edna Lewis stayed relevant MARION CUNNINGHAM ment. The business is now run by her son and by writing and teaching about (1993 Grande Dame) Alison Awerbach. Southern food. Three years She wrote her last book in To stay relevant, Abigail said, “I currently before her death in 2006 at age 2003 at age 81. Sadly, after serve on the board of Westchester Community 89, she co-authored The Gift writing Lost Recipes: Meals to College. Since this role plays an integral part of of Southern Cooking (2003). The granddaugh- Share with Friends and Family, the culinary and hospitality program, I am very ter of an emancipated slave, the renowned Marion Cunningham herself involved in the scholarship programs and serve African-American chef, teacher, and author became lost to Alzheimer’s on the committee for their annual Chefs Dine helped refine the American view of Southern disease, dying of respiratory problems, a com- scholarship fundraising event. I’m also a board cooking. She championed the use of fresh, in plication of the disease, in 2003 at age 90. of trustee emerita at the CIA. Even though season ingredients and characterized Southern Marion’s food career began late in life. In I’m not actively involved in the business, I am food as pan-fried chicken, pork, and fresh 1972, when she was about 50 years old, she proud to have established an annual Abigail vegetables—most especially greens. She wrote started on the path that would make her Kirsch Scholarship through Les Dames.” four books which covered Southern cooking famous in the cooking world. She took a and life in Freetown, Virginia, her hometown cooking class from James Beard and became ROSEMARY KOWALSKI community of freed slaves and their descen- his assistant for 11 years. Beard recommended (2003 Grande Dame) dants. In the late 1980s she founded the hiring her to rewrite the classic Fannie Farmer “Relevancy is the art staying Society for the Revival and Preservation of Cookbook (1979 and 1990) for modern meaningfully connected. I Southern Food which was a precursor to the audiences. She also wrote several of her own contribute my ability to ‘keep Southern Foodways Alliance (SFA). “It has books, wrote a regular newspaper column, up’ because I communicate been my lifelong effort to try and recapture and hosted a television series, Cunningham & and learn from people across good flavors of the past.” Company, on the Food Network. FALL QUARTERLY 2019 17 TRENDS BY SHARON OLSON (CHICAGO)

Food & Flavor Trends ACF is considered the leader in offering education resources, training, and accreditation to enhance professional growth for current and 2020 and Beyond future chefs and pastry chefs. The LDEI trends survey was met with great appreciation by the The American Culinary Federation (ACF) invit- panelists and the audience. One of the panelists ed Les Dames d’Escoffier International to present told the audience that she considered the report our trend survey to its members at their National an adventure map for chefs and encouraged Convention in Orlando, Florida, in August. The every chef in the audience to spend time review- session was titled “Food and Flavor Trends 2020 ing the contents. The exchange of ideas lingered and Beyond.” LDEI Treasurer Sharon Olson long after the assigned time for the session to highlighted findings of the report and moderated end, and conversations continued beyond the a discussion among six chefs and food profession- presentation area. als from diverse culinary fields. It was clear that culinary inspiration is an The panelists received a full copy of the report immersive experience and chefs want to be con- months before the conference and were tasked nected and explore first hand. According to the with presenting their thoughts and reactions to a LDEI survey, the top three places profession- particular topic that matched their professional als look for inspiration are travel, cookbooks, expertise. The 15,000 members of ACF are as and farmers markets; Internet and social media diverse as members of LDEI, so the conversation ranked fourth. The chefs at ACF enthusiastical- was thoughtful and passionate on a wide range of ly agreed with many of the insights and findings subjects. The panelists explored global food and of the study. flavor trends, sustainability, and the role of food This collaboration with ACF provided an op- professionals in educating young consumers and portunity to build broader awareness and recog- inspiring the next generation of chefs. nition of LDEI with this influential audience.

CHARLES WETMORE ERIC’S CABERNET SAUVIGNON CHARDONNAY 2014 2016

18 Les Dames d’Escoffier International 1. 2.

3. 4. 6.

7. 8. London Chapter Approaches Its 10th Anniversary By Sue Carter (London) In 2014 the first “Edible London” tour make a little more noise about that! In the I was a member of the Austin, Texas, Chap- welcomed LDEI Founder Carol Brock (New meantime we are delighted to have a Grande ter when returning to London following 23 York) and 37 U.S. Dames and their partners, Dame of our own in the chapter, the wonder- years of life in the wine trade in Texas. At and a hugely successful tradition was born. ful Anne Willan. the last meeting with LDEI Austin, a Dame The Edibles have helped forge connections We’d also love to benefit from those inter- suggested that, as LDEI lacked a truly inter- and friendships between London Dames national brand sponsors in the US who offer national feel, perhaps I might think about and Dames throughout North America—an member discounts. starting a London chapter. important feature for this chapter “across the Ten years is a long time; it offers a chance for The thought wouldn’t go away, and after pond” that often feels a long way from the perspective, for reviewing the changes in our all the unpacking was done, I started to mother ship. So many guests have attended world both locally and globally. The #metoo look around and see whether the U.K. had multiple Edibles (and the add-on tours) that revelations have birthed many female-centric anything similar already in place. The answer they are almost honorary London members organisations in the U.K. whom we like to was “no.” The trouble was, after 23 years away and are definitely part of our family. Our view as potential partners rather than rivals in from the UK food scene, where to start? team is currently working hard on putting the struggle to elevate women in our indus- As luck would have it, a friend introduced me together the next Edible in May 2020. tries, though none of these jeopardises the to a member of the Guild of Food Writers, and We have established a tradition of celebrat- leadership of LDE London. this friend put her in touch with its admin- ing International Women’s Day with a panel We will, of course, celebrate our 10th istrator who agreed to place a small ad in the discussion addressing issues relevant to our anniversary-probably with some English member newsletter. Two amazing women remembers and women in the worlds of food, sparkling wine-and will wish all LDEI chap- plied: Valentina Harris and Marianne Lumb. beverage and hospitality. ters health and long life! Together they pooled resources, trawled their We’re proud to have offered two LDEI 1. London Dames celebrated news of the ratifica- black books, and approached their contacts Legacy Award opportunities: the first with tion at their first Escoffier Dinner in November with details about the organisation and the Chantal Coady at Rococo Chocolates, and 2010. Sue Carter, Valentina Harris, Shirley Booth, Alison Swan Parente Joanne Cooke, Fiona Lindsay, Jane Gifford,Tilly planned London Chapter until they finally the latest with and the Culme Seymour, Jacqui Pickles, Cat Gazzoli. 2. found the numbers needed to officially file for School of Artisan Food. Valentina Harris and Sue Carter. 3. Jacqui Pickles chapter status. The chapter has sent delegates to conference addresses new members on front row: Nicola Valentina was the first president, and there every year, and each time they all return infected Lando, Debbie Vernon, Jean Egbunike and Ching with the positivity and enthusiasm that comes He Huang. 4. 2012 New Members: Becky Chan, were 24 members. In 2019, there are 32 mem- Naina Bedwhar, Valentina Harris, Clare Marriage, bers, and another founding member, Jacqui from spending time in the company of so many Jane Milton. 5. July 2019 planning meeting: Sue Pickles is president. Only four founding mem- successful and inspiring women. If we could just Carter, Rachel Davies, Anne Willan, Jacqui Pickles. bers remain: Valentina, Jacqui, Sue and Heather bottle that, attracting new members and mem- 6. Christmas 2016. Front row, Alex Robson, Holden Brown. Over 10 years, some members ber retention would be so much easier! Chantal Coady, Gina McAdam Ashley James Clare Marriage; back row, Mary Pateras, Melanie Reeve, come and go, and recruitment remains key. Over the years the chapter has been through Valentina Harris, Jacqui Pickles, Anne Dolamore, CHAPTER MILESTONES ups and downs, and at times it struggles with Sue Carter. 7. 2017 Louise Gill, Caroline Hope, the same issues that all chapter do. If any Mary Pateras, Angela Malik, Valentina Harris, There’s never been a lack of ambition. Within proof is needed, check the CBL calls! Bridget Colvin, Kate Howell, Sheila Dillon, Alex the first year, the chapter put together its first We’d love the Grande Dame Award to have a Robson, Sue Carter, Jacqui Pickles, Ashley James. 8. big fundraiser event, The Great Kitchen Clear- 2013 New Members: Kristine Kelly, Rachel Davies, European offshoot. Perhaps now that we have out, the most successful part of which was the Sejal Sukhadwala, Chrissie Walker, Valentina Harris, a Paris Chapter across the Channel, we can celebrity donations that were sold on e-Bay. Silla Bjerrum, Jane Milton and Romy Gill FALL QUARTERLY 2019 19 CHAPTER PROGRAMS Nichole Bendele (San Antonio) ANN ARBOR | ATLANTA | AUSTIN | BIRMINGHAM | BOSTON | BRITISH COLUMBIA | CHARLESTON | CHARLOTTE & THE WESTERN CAROLINAS CHICAGO | CLEVELAND | COLORADO | DALLAS | GREATER DES MOINES | HAWAII | HOUSTON | KANSAS CITY | KENTUCKY | LONDON LOS ANGELES/ORANGE COUNTY | MEXICO | MIAMI | MINNESOTA | MONTEREY BAY | NASHVILLE | NEW ORLEANS | NEW ENGLAND | NEW YORK ONTARIO | PALM SPRINGS | PARIS, FRANCE | PHILADELPHIA | PHOENIX | PORTLAND | SACRAMENTO | SAN ANTONIO | SAN DIEGO SAN FRANCISCO | SAVANNAH/COASTAL GEORGIA | SEATTLE | SOUTH FLORIDA | ST. LOUIS | WASHINGTON, D.C.

ATLANTA Natasha Cary For our May chapter meeting, Lelia Bryan, managing partner of Vino Venue—a one-of-a kind wine and dine emporium—hosted the evening. This unique event celebrated and highlighted women winemakers and winery owners. Our Sommelier for the evening introduced the wines we sampled, and Executive Chef Patric Good paired bites to each wine. Some of the food items highlighted products made by women as well. Vino Venue offers over 50 wines by the glass, a trendy craft beer selection, and bistro-style cuisine. Guida Ponte and Jennifer Verrill. Melissa Croteau, Saccone Award Winner AUSTIN Denise Clarke BOSTON Lucille Giovino The Austin Chapter par- Our Annual Pot Luck and Yankee Swap continues to be an ticipated in three different easy-going, relaxed evening of camaraderie and catching up on cooking classes. Jennifer the latest news in our culinary lives. Held on Monday evening, Bartos, owner and head January 14th, everyone happily sauntered over to the wine and instructor of Make It Prosecco bar before proceeding to the enormous buffet table Sweet, led a three-hour laden with Les Dames’ favorite homemade appetizers, salads, class on making pretzels. soups, and main courses. Dames handiwork then tempted us All learned how to make at the sweets table. their own pretzel dough, The evening ended on a hilarious note with the Yankee Swap cinnamon and sugar that always leads to chaotic fun. monkey bread, pretzel Since 1959 Boston has hosted an annual nine-course dinner hotdogs, garlic knots and, in April according to the rules of Auguste Escoffier. Melissa of course, soft pretzels. Croteau, pastry and executive sous chef at the Oakley Coun- Fer Candil, chef and try Club, was awarded the Saccone Award at this year’s grand owner of Paellas Tapas and dinner at the Fairmont Copley Plaza. This Award recognizes More, demonstrated how the unsung heroines in the hospitality industry. Melissa knew to make a classic version at a tender age that she wanted to cook, learning early prin- of one of her paellas and ciples of baking from her grandmother. Her genuine interest provided everyone with and adeptness propelled her to the New England Culinary the recipe to take home. Institute and after graduation to several country clubs. She has Krystal Craig, co- found her niche, for now, as Pastry Chef/Executive Sous Chef owning manager and at Oakley Country Club in Watertown. chocolatier pastry chef of Intero restaurant, hosted CHARLESTONDanielle Wecksler an “Amaro & Chocolate Pairing Night” for Austin Dames. Jennifer Bartos of Make It Sweet. Stacy Franklin and Fer Candil at the paella- making party. Krystal Craig

BIRMINGHAM Martha Johnston Birmingham Dames hosted potential new members at Grande Dame Nathalie Dupree was featured on the panel. Panelists in- two social events, giving them and our guests the opportu- cluded non-members LB Adams (Women Entrepreneurs of Charleston), nity to meet and discuss the activities of our chapter. In early Dame Nathalie Dupree (Charleston), Sharon L. Middleton McGhee (Women Entrepreneurs of Charleston), Dame Jen Kulick, Shennice May, we gathered at Lumbar in Pepper Place. At the end Cleckley (Speaker and Coach). Photos: Erin Turner, Story + Social of the month, Chef Angela Schmidt welcomed us to Brat Brot, a German Biergarten in the Lakeview District. In early In July, the Charleston Chapter partnered with the Women June, the Book Club gathered to discuss Where the Craw- Entrepreneurs of Charleston networking group to host a work- dads Sing by Delia Owens. Sonthe Burge recommended shop on “Work / Life Balance” at the downtown Charleston the group read From Scratch….A Memoir of Love by Tembi wine bar, Uncorked. The all-women panel included Grande Locke and invited us to dinner at her home for our discus- Dame Nathalie Dupree and Chapter President Jen Kulick, sion. She prepared recipes from the book and attendees and they answered questions on a wide range of topics. From brought seasonal appetizers and desserts. “how to stay relevant” to “how to empower employees,” the

20 Les Dames d’Escoffier International panel provided practical tips and plenty of humorous examples to the standing-room-only audience. After the discussion, all were treated to a summer brunch buffet hosted by the Charleston Dames, com- plete with mimosas and Diet Coke. Lauren Mitterer, Jen Kulick, Amanee Neirouz, Ashley Strickland Freeman, Tanya Gurrieri, and Jennifer Ferebee all contributed their signature dishes to the brunch. In attendance were members of both organizations, many who were meeting and getting to know each other for the first time. This was the first in a planned series of upcoming chapter events to connect and collaborate with other women’s groups in the Charleston area and to increase awareness of LDEI in the Charleston community. Cleveland Dames Brunch at Cavotta’s Garden Center: Britt-Marie Horrocks, Elaine Cicora, Jenn Wirtz, Carol Hacker, Beth Davis-Noragon, Shara CHICAGOLiz Barrett Bohach, and guest Caroline Davis The Chicago Chapter raised nearly $20,000 at its first-ever Culinary DALLAS Lisa Stewart Bazaar on June 30 to raise The Dallas Chapter is always coming up with fun, creative ways funds for scholarships and to raise scholarship funds. We recently held our latest fundraiser, community outreach. The the 3rd Annual Pink Pig Competition. The competition had previ- Culinary Bazaar offered a ously been held at the home of 2018/2019 Chapter President Lisa mix of fabulous kitchen Lavender. With the event growing, the decision was made to move and entertaining merchan- to a new venue, the CANVAS Hotel. With their support, as well dise for sale from the collec- as the support of tion of our members and many others, the a number of high-profile fundraiser was Chicago chefs. Events a huge success. included a bake sale, a cake The competition walk and door prizes. The consisted of home chapter partnered with En- cooks and profes- vision Unlimited, a social sionals, in the service agency for disabled categories of ribs, adults, to use their spacious brisket, chicken, community room for the mac’n cheese, cole event. Thanks to energetic slaw, beans, and outreach by Dames, we net- sweets. The blind ted generous sponsorships tasting competi- from ConAgra and Double tion was judged Good Popcorn and in-kind by a selection of donations from All Clad, celebrity judges, and attendees had Greeting attendees were Kim Martin, Barbara Ankarsrum, Front of the Shoppers streamed into the Culinary House, Kerrygold and Eris the opportunity Messer, Andrea Gates, and Joanne Self. Lisa Bazaar all day on June 30. Dames helping to vote for their Lavender and Courtney Luscher. [PinkPigFrontDesk]. Brewery. The power of the at Culinary Bazaar: Anupy Singla, Stacey [Susie Bauer image] Pink Pig Winner Susie Bauer. leadership committee led Ballis, Nina Barrett, Phaedra Ruffalo, Sara favorite dish. The by Judith Dunbar Hines Reddington, Shannon Kinsella. Chicago celebrity judges Dames kick back after a hectic, successful and people’s choice winners received a trophy (with a pink pig and 60 volunteers—includ- Culinary Bazaar. ing friends and husbands of on top), sash, and a gift. The event included a DJ, photo booth, Dames—made the event a and silent auction, all adding to the excitement of the evening. huge success! Nearly 70 customers purchased $40 Early Entry tickets When the event was over, those who wanted to continue with the to get first dibs on the offerings, and a steady stream of shoppers kept fun went upstairs to The Gallery Rooftop Lounge. We are already us busy all day. We plan to make this an annual event. It generated receiving inquiries when the 4th Annual Pink Pig Competition great publicity and important funds for the chapter. will be held!

CLEVELAND Jackie Bebenroth GREATER DES MOINES Nancy Byal In addition to the Dinner in the Dark Fundraiser (see page 9) that Bravo for Blue! It couldn’t have been a more beautiful day to tour brought over 70 passionate foodies together for a multi-course meal the Newton Maytag Farm on the iconic Iowa rolling hills. With and raised almost $3,000 for our scholarship fund, the Cleveland Maytag President Myrna Ver Ploeg as our guide, eight Dames Dames gathered on two fun occasions to laugh, learn, and talk shop. got the inside scoop on making Maytag blue cheese. Naturally, On April 25, we convened at Saucisson, an artisan meat and sausage we were also invited to taste and savor the award-winning blue shop run by two female butchers, where we heard about the impor- cheese along with a new fresh ricotta that will initially be available tance of humane, local sourcing while enjoying hand-cured meats. to restaurateurs. We also toured the farm property started by E.H. Our general membership meeting was held under a bright blue sky Maytag in 1919. including the historic farmhouse and cow barns at Cavotta’s Garden Center & Urban Farm on July 14. While the (now used for storage). mimosas flowed, we welcomed our new members and planned tasks Iowa Dames Joyce Lock, Lisa LaValle, and Nichole Aksamit for the year, Contributions to our delightful potluck meal included talked about Julia Child, her relationship with LDEI, and her bourbon-brown sugar bacon, cucumber tea sandwiches with lemon impact on American cooking, food media, and LDEI Dames grass and ginger, seasonal salads, and artisan breads. before a live audience at Iowa Public Television’s studio on July 18. The event included some early episodes of “The French Chef,” a

FALL QUARTERLY 2019 21 executive chef Cody Hogan who demonstrated how to make risotto. A wonderful four-course Nichole Aksamit, Lisa LaValle, and Joyce Lock spoke about Julia Child on dinner followed, Iowa Public TV. Photo: Nichole Aksamit. Mary Jo Plutt, Nichole Aksamit, including that Myrna VerPloeg, Kendra Daly, Aubrey Alvarez, Sue Honkamp, Julie McGuire, and Kate Willer at Maytag tour. Photo: Nancy Byal delicious risotto. The chapter Grand Dame Lidia Bastianich addresses the sold out live-stream of the Des Moines Metro Opera performance of “Bon raised more than crowd of 60 people, during a fundraiser hosted by the Appetit!” (a 20-minute opera about Julia’s chocolate cake), and a $4,000 at this Kansas City Chapter. slice of said cake. event. It will go towards covering the costs associated with the chapter’s biggest HOUSTON Marie Lenotre fundraising event of the year, Les Dames SupperClub, that will Culinary Institute Lenôtre hosted a Houston Chapter fundraising be hosted in October. The money raised from SupperClub goes dinner featuring a talk by LDEI Past President CiCi Williamson towards providing culinary college scholarships for women. (Washington, D.C.) about the researching, styling, and filming of the food scenes for Downton Abbey. The February 5 dinner was at- LONDON Sue Carter tended by 85 including 13 Dames who enjoyed a very French, in- The London Chapter met in June to welcome new members novative cocktail reception, wine, and three-course dinner prepared at the newest branch of Mimo Kitchen in Borough Market. by the Institute’s Le Bistro Chef Jimmy Bedard and six student This lovely space was especially perfect for our gathering with its interns. CiCi’s talk included information from Lisa Heathcote, backdrop of Southwark Cathedral. Mimo provided some deli- Downton Abbey’s British food stylist. After the PowerPoint pro- cious tapas to pair with a gram, CiCi and eleven-time Emmy Award winner Ernie Manouse selection of Spanish wines, held a conversation and fielded questions from attendees. Ernie and we were joined by served as host and producer of the nationally syndicated PBS-TV the Chair of Trustees of feature, “Manor of Speaking,” shown after the Downton Abbey se- Borough Market, Chris- ries. CiCi was presented with a bouquet of pink roses by Houston tine Elliott, who is the Chapter Co-President Marie Lenotre, owner of the Institute. first woman in the 1000 “On behalf of Co-President Diane D’Agostino and Houston year history of the market Dames, I am very appreciative and delighted to have worked with to hold that position. CiCi for such a successful chapter event. Guests were captivated New members include: Kate Howell, Christine Elliott, Jacqui Pickles listening to her so-entertaining PowerPoint talk,” said Marie. Jean Egbunike, Ching He Huang, Debbie Vernon, and Andrea Waters. Unable to attend were Sara Danesin and Jenny Green- halgh. Also being “pinned” were Miranda Gore Browne and Nicola Lando who joined in 2018. LOS ANGELES/ORANGE COUNTY Patty Mitchell Wine, Women & Charcuterie! Betsy Thagard, founder of the award-winning B. Toffee, guided us through a “Raise the Bar” Happy Hour” evening of tips and tricks on how to create From left: CiCi Williamson, Marian Tindall, Jacqueline Clark (past Presi- a charcuterie dent), Kimberly Joyner, Peg Lee, Marie Lenotre (Chapter President), Carla board with Buerkle (past President), Suzanne Fain, Charelle Grant,Barbara Cook, Yvonne Sternes, Debbie Wheeler, Sandra Shafer. sweet and savory treats and turn Chef Brittany Valles_Dame Marguarite Clark. Anita Lau and Marguarite Clark. Wine, Women, and Charcuterie: plain old meat Anita Lau, Marguarite Clark, Miki Hackney, Melinda and cheese into Morgan, Betsy Thagard, and Patty Mitchell. KANSAS CITY Chris Becicka something gor- A sold-out fundraising dinner in partnership with LDEI Grand geous, creative, and delicious. The event was spearheaded by our Dame Lidia Bastianich at her namesake restaurant in the Cross- esteemed Event Director, Melinda Morgan Kartsonis, who shared roads Arts District of Kansas City took place in March. Lidia was with us her wonderful knowledge of cheeses from around the in town to promote her new cookbook, My American Dream: A world. And the evening ended with a journey through the flavorful Life of Love, Family and Food, and she spoke to a group of 60 fruits and vegetables of the summer by Miki Hackney of Melissa’s people in her private dining room over wine and appetizers. She Produce. It was an absolutely delightful evening of fresh flavors, sips, shared personal stories from her life and book and then assisted learning, and conversation. 22 Les Dames d’Escoffier International garnished with edible flowers along with nettle bites, a foraged MIAMI Ellen Kanner salad, and other delights. After dinner, Betsy led us on a walk shar- In April, Miami Dames celebrated our 11th annual Tropical ing her knowledge of plants/weeds and their uses. Brunch in the Garden. We returned to lush Pinecrest Gardens July featured a garden-grown pizza evening with Urban Roots, for a sumptuous brunch featuring fresh, local produce from our which has become a tradition with our chapter. We support Dames growers, culinary creations from our kitchens and those of Urban Roots with funds from our fundraiser along with classes other top Miami chefs, plus stylish cocktails, cooking demos, raffle taught by Dames. The youth plant the gardens and then tend, prizes, live jazz and more. Thanks to Alissa Frice, who chaired harvest and market the products. It was a fun evening that what has become one of our signature fundraising events. The real included pizzas prepared by the youth plus a garden tour and treat is that proceeds go towards our scholarship fund for deserv- updates by the youth interns. ing women entering the culinary profession. Dorothee Rubin and Laura Monges organized a stellar, sold-out Bastille Day celebra- MONTEREY BAY Carol Hilburn tion, with Dames and friends filling Mirabelle, an adorable French Scholarships of $2,000 each were awarded to four students, includ- bistro to capacity. French wines, provided by Roxana Garciga, ing three graduates of the Rancho Cielo Drummond Culinary Acad- accompanied a classic bistro menu, from coq au vin to ouefs a emy to attend Auguste Escoffier School of Culinary Arts, Boulder, la neige. That same weekend, two Dames were part of another Colorado. The school matched the scholarship gifts. The fourth beloved tradition, Mango Festival at Fairchild Tropical Garden. On scholarship was awarded to a Marina High School graduate pursuing a steamy Miami afternoon, Sarah Davidoff, owner and president culinary/hospitality studies at California Polytechnical State Univer- of the A Fare to Remember Creative Catering, teamed with other sity, San Luis Obispo. Scholarships are awarded on merit, need, and Miami star chefs for an all-mango feast. Green Tables chair Ellen commitment to pursue culinary, oenology or hospitality studies. Kanner demonstrated other mango dishes for a capacity crowd. A June “Pop-Up” dinner was held at Amy Stoffer’s Mezzaluna Pasteria & Mozzarella Bar, Pacific Grove. On July 27, Mary Cham- MINNESOTA Audrey Nelson berlin hosted speaker Justin Spring, brother of Margaret Spring, Our DAME IT! No. 4 fundraiser, held on March 31, was a great and author of the bestselling book, The Gourmands’ Way—about success. It featured a taste-around with some of our local top the thirty post-war years in Paris and six Americans (Julia Child, women chefs, artisan cheesemakers, wine experts, and distillers. Alexis Lichine, Richard Olney, Alice B. Toklas, M.F.K. Fisher and Adding to the festivities were games of chance, such as a cakewalk A.J. Liebling) who shaped how Americans think, talk about, and with beautiful cakes, a spin the “DAME IT!” wheel with prizes for eat food. The book won Publishers’ Weekly “Best Book of 2017.” all players, and a wine wall varying from expensive to great-bargain Mary prepared soups from her cookbook, The Traveling Soup Pot. wines. Our silent auction featured incredible culinary experiences, Hors d’oeuvres, entrées, and desserts were supplied by board mem- restaurant gift cards, and food and entertaining specials. This year’s bers. Wines were provided by Margaret Spring’s Bunter-Spring new addition was a 15-minute Italian wine tasting conducted by Winery and Annette Hoff of Cima Collina Winery. one of our members. Everyone had a great time and Dames did an outstanding job of working together to create a fun party scene. NEW ORLEANS Rebecca Friedman With our profits, we support culinary scholarships for women, micro-grants to women working in the food industry, and urban youth through Urban Roots of St. Paul. In May, our topic was “Climate Change Can Be Delicious.” We met at a restaurant run by climate-change activists serving plant- based foods. Robin Asbell and Lachelle Cunningham spoke about their experiences with plant-based cuisine and relationships to climate change and the future of food. On a beautiful summer evening in June, we met at a park for an al fresco picnic. Betsy Nelson and Liz Nerud catered a dinner featuring a stunning poached salmon on a bed of wild greens and New Orleans Dames at The Country Club. Megan Forman, Rebecca Fried- man, Jessica Scott (non-member), Beth D’Addono, Allison Alsup, Stephanie Jane Carter, Emily Vanlandingham, Ali Loftin.

In May, our Dames gathered for a “Bywater Tastes Good” pro- gressive dinner through one of the city’s most exciting culinary neighborhoods. We kicked off with drinks and small plates poolside at a restaurant named The Country Club, then moved to Nina Compton’s Bywater American Bistro for mouthwatering spaghetti pomodoro and farro risotto with maitake mushrooms and mint bread crumbs. Chaya Conrad hosted a sweet finish to the evening at Bywater Bakery, where we sampled bubbles and a trio of stunning desserts. In June, a group of Dames and guests journeyed to Blue Harvest Blueberry Farm, which grows two varieties of blueberries and opens to the public for a short pick-your-own season each year. The group recovered from harvesting with brunch at Hambone in Mandeville, enjoying delicacies such as fried boudin, crab boil mozzarella and gumbo. Also in June, the chapter hosted Dames Connect, an ongoing mentorship program for the culinary and hospitality industries. Custom DAME IT! wine glasses. Stunning cakes for the cakewalk. Zarea This month’s gathering, held at the Southern Food and Beverage Mobley with Saba of Urban Roots. Liz Nerud with the DAME IT! Wheel Museum, focused on building a career in food writing and featured of Fortune. writers Poppy Tooker, Beth D’Addono and Rebecca Friedman. FALL QUARTERLY 2019 23 Melissa McGrath, Catherine Ker. Pat Nogar Peony Event. Lisa Calvo, Ken- dra Thatcher.

PHILADELPHIA Jacquie Kelly The Philadelphia Chapter had a busy April, including an unfor- gettable Harlem tasting tour and our Chapter’s 35th Anniversary celebration (see page 7). May found us celebrating both flowers and fruits. Connie Kirker, author of Edible Flowers, and Pat Nogar, a Penn State Master Gardner, paired with Eleanor Tickner for a program of peony-cocktails, jams, and arrangements in her private garden. The following week, Kathy Gold’s In The Kitchen Cooking School hosted Marisa McClellan teaching us how to preserve strawberries and incorporate them into dishes and beverages based on her fourth book, The Food in Jars Kitchen. June found us at the Jersey Shore for a special tour and lunch with Lisa Calvo, Melissa McGrath, and Catherine Ker beginning in the Sweet Amalia Oyster Farm beds and ending with a three LDNY Scholarship Reception Co-Chairs Terry Frishman and Keri Levens course lunch at The Diving Horse Restaurant. Our Annual Sum- and three former LDNY scholarship winners who created the signature mer Potluck was held in July at Karamoor Estate Winery courtesy cocktails for the event. Meryle Evans, Karen Goodlad, Rachel Walensky. of Cheri Morrison. We enjoyed wines, a vineyard tour and fabu- Dames at LDNY 2019 Scholarship Awards & Gala Reception. LDNY 2019 lous food! The month ended with dinner at The Farm Cooking Scholarship Recipients and Scholarship Committee Co-Chairs, Gloria Maroti Frazee and May Matta-Aliah. School arranged by Kendra Thatcher. Prepared by Ian Knauer and Shelly Wiseman, the meal featured some of their favorite summer recipes they developed at Gourmet Magazine. NEW YORK Terry Frishman & Rita Jammet On January 30, Rachel Walensky, Director of Marketing for PHOENIX Judith Baigent-King Invest Hospitality, hosted Dames and guests at Leonelli Taberna To celebrate Chinese New Year, our chapter held a prospective in the newly renovated Art Deco style Evelyn Hotel. Located in new member dinner at Great Wall Chinese Restaurant. Helen Manhattan’s NoMad district, Leonelli Taberna is one of critically Yung chose a delicious and interesting menu for us that included acclaimed Chef Jonathan Benno’s new restaurants. Despite a snow- jellyfish, oysters steamed in black bean sauce, stir-fried Razor storm raging outdoors, we had a terrific happy hour showcasing Clams, “Prosperity” Sea Moss and Dried Scallops, Braised Pig Trot- Italian wines and exquisite bites from Chef Benno, such as Saffron ters, and many more traditional dishes. We were fortunate enough & Soppressata Arancini, an array of focaccias, tasty spreads, and to be joined by past LDEI President CiCi Williamson (Wash- aromatic breads baked at Leonelli Focacceria e Pasticceria. Later, ington, D.C.) and her son Robb Williamson, who lives in Mesa. we had a fantastic behind-the-scenes peek at the kitchen in full ac- Also attending was Theresa Morrison who recently transferred to tion. Proceeds from the evening will help to fund LDNY Scholar- Phoenix from the D.C. chapter. Two prospective Dames attending, ships. Congratulations to Chef Jonathan Benno and thank you for Jenna Leurquin and Patty Emmert were voted to join. graciously greeting us from behind the bustling line! On July 17, the chapter granted scholarships to 17 future female industry leaders attending nine culinary and wine schools. The event was held at NYU’s Rosenthal Pavilion overlooking Washing- ton Square Park. Among the scholarships were a newly established one honoring LDEI Founder Carol Brock and one in memory of Aileen Robbins. Carol was sufficiently recovered from a recent illness to attend and movingly addressed the audience. Aileen’s daughter was also present. As each recipient was recognized, we were shown a wonderful video describing her career aspirations. Mentorship was a key theme of the evening. It began with LDNY’s Front row, Theresa Morrison, President - Candy Lesher, BJ Hernandez, Pat First Annual Scholarship Recipient Reunion. This year’s recipients Christofolo, Kristine Jensen, Natalie Morris, Patty Emmert, Pamela Hamilton, were paired with Dames/mentors and encouraged to join a new Ann Rodarte Colleary. Back row, Lori Hashimoto, Julie Jennings, Jill Smith, CiCi Williamson, Tracy Dempsey, Judith Baigent-King, Jenna Leurquin, Linda Facebook space created to provide professional assistance and nur- Hopkins, Marianne Belardi, Emma Zimmerman, Helen Yung. ture life-long relationships. Refreshments were donated by seventeen women-owned companies. The Women’s Cocktail Collective, The Perfect Puree of Napa Valley, and three former scholarship recipients SACRAMENTO & SAN FRANCISCO collaborated on three signature cocktails. Lidia Bastianich and Debbie Arrington Tanya Bastianich Manuali contributed tiramisu, salads, prosciutto Three Northern California Dames are part of Farm-to-Fork histo- and made-a-la-minute tonnarelli cacio e pepe; Maria Loi and Dara ry. In a first for the event, Suzette Gresham (San Francisco) of Ac- Davenport provided savory and sweet Greek pastries. 24 Les Dames d’Escoffier International querello, leads the all-female team of chefs in charge of the 2019 culinary camps to kids and blogged about it daily @themadtable. Tower Bridge Dinner, the marquee event of Sacramento’s annual Robyn Webb spent several weeks in Paris and blogged with beauti- Farm-to-Fork celebration. Using all locally sourced ingredients, ful photos posted from Paris restaurants and Parisian street markets Gresham and her team created a sit-down feast on September 29 every day @parismadeforyou. Irene Moore attended the Corfu for more than 750 guests on a historic bridge over the Sacramento Food and Wine Festival in Greece, and blogged about various Cor- River. She was joined by two Sacramento Dames Kathi Riley of fiot cusine, gourmet dinners and wineries @irenemoore305, with Oak Café and American River College, and Allyson Harvie, chef an article published about Greek wines at SommJournal.com. de cuisine of Ella in Sacramento. In addition, several Sacramento Dames prepared and served one of the meal’s appetizers, under the WASHINGTON, D.C. Laurie Bell direction of Liz Mishler of Bella Bru Cafe.

SAN ANTONIO Nichole Bendele Six new members (Cris Goloby, Becky Hermanson, Lori Horne, Doreen Patino, Debby Stein, and Lisa Astorga-Watel) were voted in at our May biannual meeting along with new officers: Lucille Hooker, treasurer; Karen Haram, corresponding secretary; Marilyn Magaro, 1st vice-president of membership; and Nichole Bendele, president. The new officers Dames Lizette Corro, Janet Cam, Laurie Bell, Mary Beth Albright, Edee begin official duties after Hogan, Golnaz Feiz, Sara Ducey, Najmieh Batmanglij, Laurie Weber, Ann the New Member and Of- Stratte, Winnie Steinberg, , Bev Bates, Michele Jacobs, Monica Thomas, Patty Collette, Eileen Dykes, Annie Boutin King. ficer Initiation Dinner in September. New Member Luke Barr, the grand-nephew of M.F.K. Fisher and author of Orientation took place in Ritz & Escoffier: the Hotelier, the Chef, and the Rise of the Leisure June with new members Class, was the guest speaker at a May 4 luncheon at the Ritz- learning the history of Carlton Washington, D.C. More than 40 attendees—half of them LDEI, the San Antonio Dames—heard Mary Beth Albright, food attorney, leading the Chapter, and its programs. conversation with Luke, who spoke about Cesar Ritz and Auguste For July’s LDEI Global Dames Martha Marino and Pascha Scott Annie Boutin-King toasting another beautiful Green Tables din- Escoffier’s long partnership. As always, , the Initiatives, Ming Qian ner at Carnation Farms. Ritz-Carlton’s director of social catering, had every detail attended von Bargen taught Dames to—from the table settings with stunning floral arrangements to how to make Xiaolongbao, a type of Chinese steamed bun from the choosing the menu with the chef. Beverly Bates provided scrump- Jiangnan region especially associated with Shanghai and Wuxi. In tious hors d’oeuvres; Bette Alberts and Janet Yu procured wines the Shanghai dialect, they are known as siaulon moedeu or xiaolong- for the day. Merci et très bien to all! style mantous as Wu Chinese speaking peoples use the traditional definition of “mantou” which refers to both filled and unfilled buns. The hands-on cooking demo was held in President Blanca Aldaco’s beautifully renovated home kitchen. Dames learned much and enjoyed fellow Dame camaraderie. ™

SEATTLE Lisa Nakamura On June 24, the Green Tables Committee celebrated another successful year of funding programs focused on seasonal, healthy food choices, with an emphasis on food grown in local gardens and farms. In 2018-19, the Green Tables committee continued to grow its positive impact by granting a total of $20,000 to nine community schools and non-profits that are growing food locally and teaching how to transform these ingredients into healthy meals. Every June, the Green Tables committee shares the results of their work with the chapter and guests. This year the meeting was hosted by Carnation Farms, an 818-acre organic farm and non- profit on a mission to transform the way we want to eat. Reveling in one of the longest days of the year, the Seattle Dames gathered for a tour of the sunny gardens and vegetable fields, and then moved to the garden-side, outdoor dining room for appetizers, a just-harvested salad and hand-crafted pizzas topped with farm- fresh ingredients, baked in the wood-fired oven by the Carnation Farms culinary team. The evening ended with freeform tarts made from farm berries, served at the golden hour. Trendy ancient grains like quinoa, farro and SOUTH FLORIDA Irene Moore freekeh are the perfect way to add rich texture & The South Florida chapter took a two-month summer break, and spent their time off pursuing various culinary objectives, planning heartiness to your favorite fall and winter dishes. to come back stronger than ever in 2019-20. Claire Tomlin led a Greener Miami tour to Midcoast Maine and Acadia Garden, which included farm visits and farm-to-table-dinners. Gina Natoli Craving inspiration? toured Italy and Sicily, blogging frequently @geejia about her visits rolandfoods.com to wineries and Italian food. Patty Morrell-Ruiz taught summer

FALL QUARTERLY 2019 25 MEMBER MILESTONES Dottie Koteski (Philadelphia) ATLANTA Paula Disbrowe, to support local and international Rotary Karen Bremer, Alice Rolls, Virginia award-winning author programs. http://pursellfarms.com Willis Judith Winfrey , and received and grilling expert, Cathy Sloss Jones, recognition in the food category of Atlanta shares her smoking president and CEO, Magazine included among the most influ- tips and recipes in her Sloss Real Estate ential 500 people in Atlanta. Mary Moore new cookbook, Thank Company, Inc. has was listed in the retail category of the You for Smoking. received an Executive publication. Stacy Franklin, co- of Influence Award Paula Disbrowe www.atlantamagazine.com/atlanta-500/ owner of Franklin 2019 from Birming- Barb Pires was hired Barbecue, and Austin’s ham Business Journal. as director of op- favorite pitmaster, The company was Cathy Sloss Jones erations for Henri’s Aaron Franklin, pub- also recognized in Bakery & Cafes in lished Franklin Steak, the BBJ Building Birmingham Awards for Atlanta. Henri’s is a textbook guide to influential local projects including three celebrating their 90th sourcing, prepping food-related sites: Back Forty Birming- anniversary with and cooking steak. ham, The Lumbar and Blueprint Build- the three locations Carol Huntsberger, ing. www.pepperplacemarket.com in Atlanta and has Stacy Franklin Barb Pires owner of Quality Kay Reed, executive plans for additional Seafood Market, was a chef and owner of Iz locations in Georgia. W Magazine voted it finalist for the Austin Café and Iz Weddings as one of the best bakeries in the world in Woman Magazine’s & Events, was named 1976. www.henrisbakery.com 2019 Woman’s Way one of the 2019 Kathleen McDaniel, Zambawango’s Business Awards for Top 50 Over 50 by executive pastry chef, was on the cover of Business of the Year. Birmingham’s Positive the summer issue of Simply Buckhead as http://www.quality- Maturity, Inc. The a rising star of Atlanta. Zambawango is a seafoodmarket.com/ Carol Huntsberger award recognizes her Kay Reed healthy low-carb bakery and coffee shop Mariam Parker, success and lifelong that uses all-natural alternatives to sugar, executive director of achievement in busi- wheat, and grain flours. https://issuu. the Austin Food & ness. http://www. com/simplybuckhead/docs/sb_05-19_issuu Wine Alliance, was a everthingiz.com Suzi Sheffield and Atlanta’s Beautiful finalist for the Austin Melany Robinson Briny Sea have taken the grand prize at 40 Under 40 Award announced the June the University of Georgia’s 2019 Flavor in the Culinary Arts, launch of Sprout- of Georgia Food Product Contest with Events and Hospitality house, formerly their product Gunpowder Finishing Salt. category. Mariam Parker Polished Pig Media, Melany Robinson It is a tangy mix of Hawaiian volcanic Maribel Rivero, ex- to reflect the depth salt, chipotle, black pepper, garlic, onion, ecutive chef of Yuyo, of expanded company offerings including sumac, and secret ingredients. https:// was named, for the branding, design, and social media, in ugaresearch.uga.edu/beautiful-briny-sea- first time, a semifinal- addition to core expertise in media rela- wins-flavor-of-georgia-contest/ ist for the 2019 James tions. Sprouthouse has 28 employees and Beard Foundation 6 locations. www.sprouthouseannounce- AUSTIN Award for Best Chef: ment.com/ Kendall Antonelli Southwest. http:// Jan Walsh was named was named an Austin’s yuyoaustin.com/ Maribel Rivero one of 50 Tech Leaders Under 40 Winner, Laura Sawicki, pastry 2019 by InterCon: The which is a prestigious Internet Conference recognition for indi- chef at Launderette, was named a semi- for the internet model viduals who make an she developed in Bir- impact in their com- finalist for the 2019 James Beard Foun- minghamRestaurants. munity and industry. Kendall Antonelli com and afterwards dation Award for Jan Walsh Antonelli’s Cheese replicated in medical Shop was also voted Edible Austin Local Outstanding Pastry Chef. and legal verticals across Alabama. Judging Hero Food Shop and awarded a Generous criteria included overall reach, industry Business Award from Austin Gives. Laura Sawicki BIRMINGHAM impact, innovative spirit, future readiness, Sonya Cote , owner Andrea Griffith, ex- and market demand. and executive chef ecutive chef at Pursell COLORADO of Eden East and Farms, a leisure resort Holly Arnold Kinney Hillside Farmacy, was in Alabama, has won , proprietress of selected as a 2019 the 2019 Birmingham The Fort, designed a menu for a private James Beard Founda- Iron Chef Competi- luncheon hosted by Senator Cory Gardner tion’s Women’s Entre- tion. Proceeds from for a visit by President Tsai Ing-wen and preneurial Leadership the event were used her Taiwanese delegation and other top Fellow. Sonya Cote Andrea Griffith executives and ambassadors. Sen. Gardner 26 Les Dames d’Escoffier International wanted to showcase Colorado cuisine and the MINNESOTA NEW ENGLAND pioneer spirit of the state. https://thefort.com/ Heidi Andermack and Amy Brown, own- Ali Waks Adams was ers of Chowgirls Killer Catering, founded in named executive chef at 2004, received the Best of Bride award for Best Coast Bar + Bistro at The Caterer for a Small Wedding from Minnesota Daniel Hotel in Bruns- Bride Magazine for the 12th year in a row in wick where she planned a July at Bavaria Downs in Chaska, Minn. menu of Maine inflected Kim Bartmann, who is a classics and a series of Ali Waks Adams triple-bottom-line restau- exciting prix fixe dinners rateur with eateries in re- similar to her dinners at imagined spaces, recently the Brunswick Inn and Butter+Salt pop ups opened the first LEED- classics. www.thedanielhotel.com CI Silver restaurant, Red NEW ORLEANS Stag Supperclub in the Allison Alsup state. Recognitions for writes about food and drinks her enterprises include: for Eater NOLA and the recently launched Minnesota Ernst & Kim Bartmann Milk Punch, an on-line food and lifestyle Young Entrepreneur of magazine with a special emphasis on New Or- the Year Finalist, James Beard Foundation leans. https://milkpunchmedia.com/ Outstanding Restaurateur Nominee, and the Laura Bellucci previewed her new Belle The Fort’s Executive Chef Ian Stewart-Shelafo and Private Dining Room Manager Ashley Shade; Jer- Good Food 100 Restaurants. Époque Absinthe Lounge, adjacent to the city’s emy Kinney; Taiwan President Tsai Ing-wen; Holly Lee Svitak Dean, co- historic Old Absinthe House, during July’s Arnold Kinney; Colorado Senator Cory Gardner. author of The Great Tales of the Cocktail event in New Orleans. Minnesota Cookie Book Stephanie Jane Carter’s new book, The Little BRITISH COLUMBIA (University of Minnesota Local New Orleans Cookbook (Countryman Lesley Stav, president Press), was nominated as Press), includes recipes for many traditional of the North Vancouver a finalist for a cookbook New Orleans favorites including Sazerac and Island Chef Association award from the Inter- Hurricane cocktails, Creole gumbo, jamba- and the local branch of national Association of laya, blackened redfish, calas, pralines, and the Canadian Culinary Culinary Professionals. other traditional dishes. Federation, received the Lee Svitak Dean Sam Cusimano reports that Picnic Provisions Culinary Federation Lesley Stav MONTEREY BAY & Whiskey, where she is head of communica- President’s Award at Susie Brusa , CEO, announces that Rancho tions, earned Condiment of the Year 2019 in the annual conference in Niagara. This award Cielo, a nonprofit campus for at-risk youth, recognized her exemplary service to the Federa- Food & Wine for its Crystal Hot Sauce pulp. was named Business of the Year by the Mon- https://nolapicnic.com tion, her local branch, membership and com- terey Peninsula Chamber of Commerce. Ran- munity. www.northvancouverislandchefs.com cho Cielo’s Drummond Culinary Academy Beth D’Addono’s LifeStorage moving guide trains students, age 16-24, in culinary arts. to New Orleans is the number one online CHARLESTON guide for newcomers to the city. The publica- Donna Stewart Nathalie Dupree’s 15th book, Nathalie Du- was featured in the April 12 tion includes plenty of eating and drinking pree’s Favorite Stories and Recipes (Gibbs Smith) The Carmel Pine Cone’s Great Lives section recommendations. for her exemplary work in the community includes her favorite culinary stories from her Kristen Essig and partner Michael Stolzfus time as a budding cook for her college friends and for participation in various food and wine organizations, including her many years opened their new restaurant Thalia in New though her years as a restaurant cook and Orleans’s Lower Garden District. The duo cooking instructor. chairing WOW (Women of Wine Monterey) which supports many local charities. chefs are co-owners of the acclaimed restaurant Coquette. DALLAS NASHVILLE Susan Auler received Nealy Frentz and Torre Collazo’s must-visit Paulette Licitra the Texas Monthly Top reports that this was her restaurants, Lola and Del Porto, respectively, Texas Wine Award at the 8th year were recognized in Food and Wine’s April fea- annual Wine and Food of hosting ture about the charming town of Covington, Foundation Toast to small groups Louisiana. to Italy. Her Texas ceremony on June Caroline Rosen, executive director of the 20 in Austin. Susan and Susan Auler May tour featured Tales of the Cocktail Foundation, welcomed husband Ed began 100% terroir-driven, wine- worldwide bar and spirits industry profession- growing at Tow, Texas, in 1975. www.fcv.com cooking with home als to New Orleans in July for the organiza- cooks and tion’s 17th annual conference. Attendees GREATER DES MOINES enjoyed a week of seminars, tastings, net- Sara Hill, Lisa LaValle, and Kate Willer local chefs in Puglia. She working and special events in a city rich with were selected as honorees among the 40 cocktail history. Women to Watch in the 2019 Hospital- has classes ity List by the Iowa Restaurant Association. scheduled Paulette Licitra Amy Sins collaborated with two other female These women in Iowa’s hospitality industry in Venice chefs, Susie Brito, an Alaskan salmon fisher- were recognized for blazing new trails, leading for November. Paulette is now a Chef Ambas- woman and Seth O’Donovan, butcher and by example and/or impressing their peers, sador for the BEKO line of home appliances. beekeeper, to teach cooking classes in Homer, customers and managers. ChefPaulette.net Alaska. Amy worked with native tribes to learn their traditions and butchered a whole FALL QUARTERLY 2019 27 moose. The classes for summer 2020 are Card. California had been Renee Patorne, owner of Party Host Helpers available to chefs and culinary professionals. represented only by Napa was named Best Woman-Owned Business https://setthenet.com/ Valley; however, now, So- by the Main Line Chamber of Commerce. Poppy Tooker’s new book, Drag Queen noma, Central Coast, and The company provides party and event staff Brunch, with photos by Sam Hanna, was re- Sierra Foothills’ reports are for any occasion including homes and event leased in August and features stunning photos also included. venues. reneepatrone.com of glamorous divas as well as world-famous Stefanie Sacks was awarded Heather Thomason opened new headquar- brunch dishes from renowned institutions a culinary artist residency ters for Primal Supply Meats in the Brewery- such as Commander’s Palace. this past summer at Harriet Lembeck town section of Philadelphia. This spacious Liz Williams, the former president and CEO Marble House Project second location will also host classes and of the National Food & Beverage Founda- in Dorset, Vermont. She dinners. www.primalsupplymeats.com tion, released her new book, Unique Eats and spent two weeks in the Laura Taylor, founder of Mingle Mocktails Eateries of New Orleans. The guide shares the Green Mountains cooking, was named a 2019 Tory Burch Fellow. The fascinating back stories of approximately 200 creating new recipes, and Foundation’s Program is a nation-wide com- local restaurants, from haute cuisine to neigh- exhibiting her passion and petition for women entrepreneurs. Awardees borhood joints. expertise for food and heal- participate in a one year experience which ing with an Indian Inspired includes mentoring, networking, business NEW YORK Anti Inflammatory Farm Stefanie Sacks guidance for one year and a grant to fund Jean Anderson’s publication, Kiln to Kitchen: to Table dinner. www. their business education. marblehouseproject.org/aboutus Favorite Recipes from North Carolina’s Beloved Shelby Zitelman, co-founder and CEO Potters (UNC Press) includes 76 favorite NORTH CAROLINA of Soom Foods was named to Philadelphia recipes contributed by gifted North Carolina Jill Santa Lucia, owner of Catering Works, Business Journal’s selection of 40 Under 40. potters and provides an introduction to the The company’s premium product is tahini region’s pottery traditions and general instruc- celebrates 30 Years of Business in August. www.cateringworks.com along with a full range of products which are tions for cooking in clay. www.netgalley.com/ gluten-free, dairy-free, peanut free, kosher Tracy Stuckrath catalog/book/165518 , founder and vegan. www.soomfoods.com Lidia Bastianich received the Master of the and president of Thrive! Aesthetics of Gastronomy Award from the Meetings & Events, was PHOENIX Culinary Institute of America. Additionally, named to BizBash’s list Charleen Badman, chef she was honored by the Histria Association of Top 500 People in and owner of FnB res- of Women and at the 15th Annual Hamp- Events across the U.S. and taurant in Scottsdale, was tons Happening Event by the Samuel Wax- Canada. Tracy works with awarded the prestigious man Cancer Research Foundation. Lidia’s organizations globally James Beard Foundation to understand how food Kitchen was nominated for a 2019 Daytime Tracy Stuckrath Best Chef, Southwest Emmy Award. and beverages affect risk, award. She is the founder employee/guest experiences, company culture, Rozanne Gold’s new of Blue Watermelon, a diversity and inclusion, and the bottom line. Slow Food Phoenix ini- Charleen Badman podcast “One Woman www.thrivemeetings.com Kitchen” is the first of tiative to improve school lunches through gardens. The Chapter has its kind. This inclusive, ONTARIO created an annual scholarship in Charlene’s intergenerational, interna- Liz Palmer was appointed name. www.fnbrestaurant.com tional show is dedicated to the International Feder- to women carving out ation of Wine and Spirit’s SACRAMENTO their unique place in the Board of Directors. She Lina Fat, vice president of Frank Fat’s was culinary landscape. It Rozanne Gold states that she is fortunate includes intimate conver- among the first Sacramento restaurants to be and thrilled to be part honored by Michelin. The restaurant received sations with Julia Turshen, of the board. Liz has an Priya Krishna, Anita Lo, a Bib Gourmand award as an exceptional af- extensive background in fordable restaurant. Barbara Sibley. the wine industry and a Liz Palmer https://fatsrestaurants.com Rita Jammet was knight- proven track record for Allyson Harvie ed on June 17 by Madame driving growth and strategy. www.FIJEV.org who is the chef de cuisine Anne-Claire Legendre, the of Ella Dining Room and Bar was excited to French Consule Générale PHILADELPHIA learn that a Michelin-awarded plate was given in New York, in the Or- Rita Jammet Ange Branca, Kate Jacoby, and Tova du to the restaurant in the maiden Michelin dre du Mérite Agricole Plessis were selected by Visit Philadelphia awards in Sacramento. for her outstanding contributions to French to prepare dishes at the James Beard Me- elladiningroomandbar.com dia Awards Dinner in New York City on Agriculture, Gastronomy, Champagne, and Bobbin Mulvaney was honored to receive wine. This prestigious order was created in April 26. www.jamesbeard.org/blog/the- 2019-james-beard-media-award-winners a Michelin-awarded plate for her restaurant, 1883 and is second in importance only to the Mulvaney’s B&L Restaurant, that was in- Legion of Honour. Samantha Kincaid, co-owner of Cadence, cluded in the first ever Michelin awards in the Harriet Lembeck, Certified Wine Educa- was named the 2019 Best New Restaurant Sacramento area. mulvaneysbl.com tor, received the Andre Simon Silver Medal in America by Food & Wine. It was cited for from the London-based International Wine its simple pleasures and serious food. https:// SAN FRANCISCO & Food Society. Harriet tabulated annual sg.style.yahoo.com/philadelphias-cadence- Sandy Hu launched a new blog, Call Me California Vintage Reports for its Wines tops-food-wines-list-best-restaurants Grandma! to deliver creative ideas for educat-

28 Les Dames d’Escoffier International ing and nurturing young Shari Gherman, presi- tors, and psychologists to lead her ten week children. Targeted at par- dent of The American mindful-eating class, “Eat for Life.” The ents and grandparents, the Fine Wine Competition, class is available to people around the world site features four topics: was asked by Roberto to find greater enjoyment with food. Grandma Food, Grandma Polidoro, a wine export https://www.lynnrossy.com/ Fun, Grandma Crafts, consultant with ToSa and Grandma Says. www. Italian Wines, to pri- WASHINGTON, DC callmegrandma.com vately taste and rate 50 Susan Callahan presents Andrea Nguyen’s new Sandy Hu Italian wines looking Shari Gherman “Kitchen Stories: Life in book, Vietnamese Food Any Day, was included for endorsements from a Professional Kitchen,” a among the best spring and summer books by American wine professionals. americanfinew- series of original artworks The New York Times, Bon Appetit, and the San inecompetition.org in the Members Gal- Francisco Chronicle. Marianne Lecron, branch manager of Them- lery of the Art League of omix USA, announced an upcoming private Alexandria in the historic Suzette Gresham’s restau- Torpedo Factory. The rant, Acquerello, celebrat- holiday cooking class for the South Florida Dames in her newly remodeled kitchen. She display lasts from mid ed its 30th anniversary September to early Oc- Susan Callahan with a dinner featuring demonstrated how to use the new Thermomix TM6, which included new cooking modes tober. Susancallahanart. wines from 1989 paired wordpress.com with a stellar menu. As such as sous-vide, fermentation, and slow Ellen Gray one of only three women cooking. thermomix.com and husband, chef Todd Gray, in the U.S. with two Irene Moore was invited owners of Equinox Restaurant, were featured in the cover story for the June/July edition Michelin stars, Suzette Suzette Gresham to the Corfu Food and was featured in a video Wine Festival in Greece as of Food Service Monthly focusing on their produced by the Michelin Guide; it identifies a food and wine con- efforts to recycle and move toward zero waste her philosophy to lead by example. tent creator and travel in their kitchens. http://foodservicemonthly. influencer. She wrote com/view-magazine/ SEATTLE several articles related Rachel Martin’s 2017 Breanna Beike, chef/ to the event, including Oceano Chardonnay owner of Heritage Res- “Greece’s Diverse Wine Irene Moore (Spanish Springs Vineyard taurant I Bar, supported Regions” published in of Oceano Wines), won Care Day 2019 in June sommjournal.com. Wine of the Year, Domes- at North Shore Middle tic and other awards at the School (Bothell), a Seattle ST. LOUIS 2019 San Diego Inter- suburb. She cooked a Kandace Davis, chef of national Wine & Spirits scratch, hot meal for Cha Cha Chow, a popular Challenge in January and Rachel Martin 800+. The Care Day Breanna Beike truck and taco shop, is June, and Best of Class event is a free resource writing a memoir as she and the Gold Medal at the 2019 International fair for low-income, homeless and needy searches for the truth Women’s Wine Competition in Santa Rosa. members of the community. https://heritage- about her mother’s tragic Christianne Ricchi, chef woodinville.com/press/ suicide. Decades of letters and owner of Ristorante Pascha Scott was named paint a portrait of silent i Ricchi, was presented Kandace Davis director of marketing suffering, of epic tragedy, with the Restaurant As- for Carnation Farms, an and of Davis’ beloved sociation of Metropolitan 818-acre organic farm and grandmother and guardian. It is being edited Washington’s Honorary non-profit on a mission by Nina Fursteneau. Milestone Award for to transform the way we Nina Mukerjee Furst- her contributions over enau want to eat. Carnation was selected as edi- the past 30 years to the Christianne Ricchi Farms celebrates delicious tor of FoodStory, a newly community at the 2019 and nutritious food Pascha Scott launched book series, for RAMMYs Awards on June 30. produced in a sustainable the University of Iowa Toni Tipton-Martin, formally of the Austin environment by providing inspirational and Press. The series hopes to chapter, has a new cookbook, Jubilee: Recipes educational experiences. challenge and reexamine from Two Centuries of African American https://carnationfarms.org our preconceived notions Cooking. Her award-winning book, The of food identity, history, Nina Mukerjee Furstenau Jemima Code: Two Centuries of African SOUTH FLORIDA and settlement to shed American Cookbooks, was named one of the Claire Tomlin led a summer tour titled “A light on the culture around us through works Best Cookbooks of the Century So Far by Greener Miami Journey to Mid-Coast Maine from diverse perspectives. the New Yorker. and Acadia Art and Gardens.” Participants https://www.uipress. flew into Portland, Maine, to visit the Coastal uiowa.edu/search/browse- Maine Botanical Garden, Monhegan Island, series/browse-FOOD- The Farnsworth Museum, Historic Turner STORY.htm Farm and Nebo Lodge, owned by Maine Dr. Lynn Rossy has Congresswoman Chellie Pingree. themarket- been invited to travel to company.org Brazil twice this year to teach dietitians, doc- Dr. Lynn Rossy

FALL QUARTERLY 2019 29 Jane Morimoto and Judy Lew with students. Karen Jurgensen, Culinary Director, between students. JoAnne Naganawa, Guest, Judy Lew, Cheryll Leo-Gwen.

Seattle GCI Hosts Chinese Exclusion Act Dinner Served to over 40 guests were Curry Buns, By Bev Gruber (Seattle) Pork and Sausage Buns, Fried Wontons GLOBAL On May 24, the Seattle Global with Sweet & Sour Sauce, Mai Fun Salad, Seafood CULINARY Culinary Initiative (GCI) commit- Chow Mein, and Fortune Cookies. postcard tee hosted a dinner featuring the Some of the things attendees learned that night: artwork and slide presentation by. • A large section of the Chinese American population Cheryll Leo-Gwin. She has spent Global Culinary is not aware of this Exclusion Act because of the years researching the Chinese Ex- Initiative reticence of the older generation to talk about it. clusion Act and educating people • There are untold victims who will remain nameless about this horrendous law. because their murder was condoned and/or justice Bev Gruber and JoAnne Naganawa conceived the looked the other way. program idea. When Seattle Dames need authentic • Only a VERY few Chinese immigrants were Chinese food, we turn to Judy Lew who was born in allowed in the U.S., and families were often sepa- China and immigrated with her family to Seattle in rated across the Canadian border. 1953. She ultimately graduated from the University of • Nothing was safe from confiscation: possessions, Washington in Home Economics and eventually be- property, livelihoods and lives. came the director of the Uwajimaya Cooking School. • Shockingly, this inhumane act was the “law of the GCI Chair Karen Jurgensen and Seattle Culinary land” from 1882 to 1943. Academy students worked with Judy to prepare a It was a sobering night, and a timely reminder for us Chinese dinner of family favorites from her cook- to remain vigilant about our freedoms. book, Enjoy Chinese Cuisine.

IN MEMORIAM with their children (Clemen- Phyllis Stein-Novack city-sponsored event that tine, Will and Joe), and started (Philadelphia) 1949 - 2019 paired cookbook authors and Bunny (Mary a winery a few years later. restaurants, and she wrote its Their first harvest was 1995. A longtime member of cookbook. Clementine) Becker Bunny helped grow the winery the Philadelphia Chapter, In a profession whose crit- (San Antonio) August 27, from 2,500 to 120,000 cases. Phyllis Stein-Novack passed ics dole out stars and bells, 1940 - August 5, 2019 Her award-winning wines away on Phyllis awarded “tips of the July 30 It is with heavy hearts we have been served 10 times at toque” — a seemingly quaint The James Beard House and at after a tag that belied the passion share that Bunny Becker long ill- passed away on August 5 from The White House governors of her opinions but reflected dinners. She was a recipient ness. She a certain quirkiness of her cancer. An reviewed honors of the Tall in Texas award for writing style. being a Texas wine industry restau- Philadelphia Inquirer graduate rants and from the pioneer; on the board of the restaurant critic Craig LaBan Texas Hill Country Food and covered called Phyllis “an emis- University the arts as a freelancer for of Texas at Wine Festival, Austin, Texas; sary from an earlier era of and Culinaria. more than 20 years for news- restaurant criticism, with her Austin with papers including the South a Bachelor Always the gracious hostess, bottomless martinis and the Bunny was outgoing, warm Philly Review. the Camden recurring cast of quirky fam- of Arts de- Courier-Post, The Philadel- gree in Speech Pathology and and engaging. It was also not ily members in her opinion- unusual to see her greeting phia Inquirer, and the Daily ated reviews. But she earned further graduate studies, she News. had worked as a speech thera- guests at the front door of the a devoted following because winery with a large smile and A love of cooking led her of that. Whether they agreed pist in several school districts to the Daily News in 1982, before becoming co-founder saying, “Welcome to Becker with her or not, readers never Vineyards” as well as giving when she pitched a story wondered where she stood of Becker Vineyards. idea about a Mother’s Day Bunny and her husband tours of the winery operation. on a restaurant. Four ‘tips She had been a Dame since breakfast in bed that children of the toque’ to a critic who Richard were looking for a log could cook with adult super- cabin to renovate in the Texas 1996 and will be greatly missed wore her mission proudly, no by the San Antonio Chapter vision. She later reviewed lo- matter how colorful the sub- Hill Country but fell in love cal cookbooks for the paper. with one on a larger tract of and those who knew her. — sequent comment sections Nichole Bendele (San Antonio) She also was a supporter of became.”—Natanya Dibona land near Fredericksburg. They the Book and the Cook, a planted a vineyard in 1992 (Philadelphia) 30 Les Dames d’Escoffier International SUBMISSION GUIDELINES DEADLINES WINTER ISSUE - NOVEMBER 11, 2019 SPRING ISSUE— JANUARY 10, 2020

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

CHAPTER PROGRAMS (Editor, Nichole Bendele) To submit your chapter program, go to this link: http://link.ldei.org/ldei-chapter-programs Up to 200 words about chapter events that have already occurred. For any questions or issues, email the editor at [email protected]. Include: • CHAPTER • SUBMITTER’S NAME • Maximum 200 words for each chapter. • Captions for all photos submitted. Photos without captions will not be used. Submissions that exceed 200 words will be edited to comply. Press releases are not accepted. We regret we don’t have space to print full menus but menu items can be included in the copy. Note: “Chapter Programs” and “Member Milestones” may be dispersed through LDEI social-media channels, as well as in print and online. PHOTOGRAPHY/IMAGES • Electronic images must be properly focused and in color with a minimum resolution of 300 dpi (TIFF or JPEG). • Cell phone photos are acceptable if they meet requirements. • Do not send photos taken off the Internet or embedded with text in Word files or PDF files. • Include photo credits, if required. • A photo permissions form must be submitted. • A maximum of three photos can be submitted per chapter. • ALL PHOTOGRAPHS MUST BE ACCOMPANIED BY CAPTIONS OR THEY WILL NOT BE PUBLISHED. LDEI regrets that we cannot include lengthy profiles of individual Dames due to space limitations. Dames’ accomplishments should be submitted to “Member Milestones” or to LDEI’s Closed Group on Facebook at https://www.facebook.com/groups/218435184886471/

E-NEWS To submit your e-news, go to this link: http://link.ldei.org/ldei-enews Made in Ireland (Not for the Quarterly) This bimonthly email newsletter reports upcoming events in other chapters. Include title, date, time, cost, a one-sentence with milk from grass-fed cows, description, and an email contact for your chapter’s events. For any questions or issues, email the editor at [email protected]. it’s a taste that says a thousand words. UPCOMING in the winter issue LDEI 2019 Annual Conference coverage

FALL QUARTERLY 2019 31

3798 Kerrygold Ad / Les Dame d’Escoffier 1/3 page / 2.4722x10.25” v1 8/28/18 rose de Heer design PRESORTED Ann Arbor Minnesota FIRST CLASS Atlanta Monterey Bay U S POSTAGE Austin Nashville PAID Birmingham New England LOUISVILLE KY Boston New Orleans P.O. Box 4961 PERMIT #1051 British Columbia New York Louisville, KY 40204 Charleston North Carolina Charlotte/ Ontario Western Carolinas Palm Springs Chicago Paris, France Cleveland/ Northeast Ohio Philadelphia Colorado Phoenix Dallas Portland Greater Sacramento Des Moines San Antonio Hawaii San Diego Houston San Francisco Kansas City Savannah/ Kentucky Coastal Georgia London Seattle Los Angeles/ South Florida Orange County St. Louis Mexico Washington, D.C. Miami

LDEI Welcomes the Ontario, Canada, Chapter By Jennifer Goldman (Charleston), Chapter President Liz Palmer. Shari Mogk Edwards. Founder LDEI Secretary Wine journalist, award-winning of consulting company author, and founder of UPSocial Sharispx and former VP of Please join me in welcoming Ontario, our newest and the second Wine and Spirits. Board member, Products, Sales and Merchan- Canadian chapter after British Columbia. Truly a team effort, International Federation of Wine dising for the Liquor Control this newest chapter came to fruition throughout the terms of four and Spirits Journalists and Writers. Board of Ontario. Board Secretaries. Many thanks to Bev Shaffer, Ann Stratte and Deborah Mintcheff for their efforts to help launch this chapter Chapter Vice President Doris Sophie Mendez. Community centered in Toronto. Miculan Bradley. Advanced Engagement and Content Liz Palmer, founding chapter president, worked diligently to Sommelier certifications; George Marketing Specialist for gather 17 charter members, an esteemed group of women leaders Brown College professor teach- Restaurants Canada; Director and influencers to further the mission and programs of LDEI. ing wine and hospitality courses; of Culinary Experience for To- Below is a glimpse of the expertise and accomplishments of 10 president and CEO of Grapes for ronto’s annual Maker Festival. Humanity Canada. charter members. They plan to hit the ground running with a Jo-Ann McArthur. President monthly speaker series, high tea and shopping at Tiffany’s, and Treasurer and Counsel Heather of Nourish Food Marketing their inaugural Ontario Women awards dinner, all before the end Zordel. A corporate attorney and The International Food of the year. There’s nothing like a Dame! in the hospitality industry with Marketing Alliance. extensive events and board Ainsley Moir. Author and experience. Founder of Engineer Your Secretary Cheryl Appleton, Presi- Brand, a global branding and dent of Stragentium, Founder, marketing strategy agency; has Canadian Women in Food; Certi- a background with brands such fied Supply Chain Management as Coca-Cola, Unilever, and Professional; named one of “10 Campbell’s Soups. Women Changing the Canadian Corina Phu. Expertise in Food Industry.” development and operations Francoise Briet. Chef for the Con- as General Manager for Cactus sulat Général de France à Toronto; Restaurants Ltd, a premium Owner of Malty and Hoppy casual restaurant chain. Delicacy, a social enterprise whose community projects involve chil- Jo-Ann McArthur, Antoinette Olago, Cheryl Appleton, Shari Mogk dren or low income families. Edwards, Liz Palmer, Chantal Fry and guest Virginia Hutton celebrate receiving their chapter charter in June.