2020

CAMERA! ACTION! COOK! Dames with TV Shows

JOANNE WEIR MARY ANN ESPOSITO (San Francisco) () Plates and Places Ciao Italia

PATI JINICH CHING HE HUANG (Washington, D.C.) (London) Pati’s Mexican Table Chinese Made Easy

ALSO INSIDE ... LEGACY REPORTS | NEW ORLEANS & HAWAII FUNDRAISERS | TRENDS | LDEI BOARD IN NASHVILLE Thanks to Judith McDonough and the Boston Chapter! We want to acknowledge our appreciation of Judith McDonough and her Mariposa Fine Wine & Spirits and the Boston Dames for their contribution to the Nashville Conference.

FROM THE EDITOR The Year of Seeing 20/20 SPRING 2 O20 As opposed to Y2K when the world worried about computers going haywire as 2000 rolled over, this twentieth year of the mil- lennium should be the year of seeing clearly: 20/20. One of the great benefits of vision is IN THIS ISSUE putting two and two together and seeing things happen. FEATURES A picture may be worth 1,000 words, but a moving Dames with TV Cooking Shows picture on TV screens com- 4 bines words and actions to create a visual learning experi- 10 Culinary Melting Pot ence. In the culinary world, cooking shows on TV can be At left, Dolores Kostelni 14 LDEI Blueprint Moving Forward the ultimate visual “how to.” (Washington, D.C.) appeared on The year 2020 is what gave CiCi Williamson’s TV show, The Best of Virginia Farms. Tragically, 16 LDEI Board Meets in Louisville me the idea to feature Dames Dolores was later killed in a who star in TV cooking Charlottesville, Virginia, crosswalk 18 Legacy Awards Winners Reports shows. Though she was not by a hit-and-run driver. the first television cook, Grande Dame ’s The French Chef, filmed by Boston’s WGBH PBS-TV beginning in 1963, was the most widely seen. DEPARTMENTS Who can forget the episode where Julia dropped a chicken on the floor? How visual was that! If it had been on radio, would a thud Leadership in Action have made it ‘round the world? 11 This genre accelerated in the ensuing decades to the point of entire cable TV networks being devoted to cooking and star chefs 12 Fundraising being created. Dames have been in the vanguard of this devel- opment, many of whom have had TV shows for decades and 15 Trends some who were on the ground floor of network development. Sue Huffman Robinson (Sacramento and San Francisco) was a 22 Chapter News founder of the in 1993. As Senior Vice President for Programming, Sue fondly remembers that Emeril Lagasse was 26 Member Milestones the Network’s first big star. I myself had a TV series in the first decade of the millennium. 28 Green Tables It was filmed by Norfolk, Virginia’s WHRO PBS-TV, in 17 segments from my book, The Best of Virginia Farms. All of it was Global Culinary Postcard filmed in locations around my state, and it was challenging. For 30 example, to film a show about making crab cakes in Tangier, a small island in the Chesapeake Bay, the TV crew and I had to use an ice-breaker boat to get through the February floes on the bay. But “the show must go on,” and we made it. So my toque’s off to all Dames who brave the elements and the hot lights to create the ultimate culinary visual “how to.” After all, this is the year of 20/20. We can see clearly now! © Les Dames d’ Escoffier, 2020. —CiCi Williamson, Editor, Spring Quarterly

2 Les Dames d’Escoffier International PRESIDENT'S MESSAGE Start Where You Are… A President’s Message is never an easy piece to compose. It’s January in Ohio as I write this knowing you’ll be reading it in the Spring…when crocuses are blooming and (hopefully) the last of the snow has fallen. What should I speak of? (Peering into my crystal ball….) I’ll be half way through my LDEI Presidency. For some inspiration, I checked in with a few of our LDEI Past Presidents to see what they had spoken of. These takeaways are just as relevant today as when they were written: Lori Willis (St. Louis) reminded us… We—all of us chefs, writers, educators, caterers, authors, merchants, etc.—are the “morale” of LDEI. Within our chapters we connect with people on an emotional basis and everyone we USE WHAT YOU HAVE… on this year’s annual Conference— serve is lifted in different ways. Have we had time to chat (in per- October 15-18, 2020—celebrating a Culinary Melting Pot. I’m just WHO HAVE YOU CONNECTED WITH? son, by phone, by email, by text)? I enjoy hearing from all of you… going to assume that you’re plan- HOW HAVE YOU CHOSEN TO “LIFT THEM UP”? yes, even when we don’t agree! One ning on attending our upcoming Stacy Zeigler (Atlanta) reminded us… of my responsibilities as LDEI 2020 LDEI Conference in New We are a business…as is your chapter…but that doesn’t mean President is to listen, to understand York, our 2021 LDEI Conference while taking care of the business of running your business you your viewpoint and to take your in San Antonio, and now our 2022 can’t have fun, too! opinions under consideration as LDEI Conference in Kentucky. I’ll we move together—as we strive to look forward to seeing you at each ARE YOU RUNNING YOUR CHAPTER LIKE A BUSINESS? move our organization forward. of these where together we can raise WHAT’S THAT FUN COMPONENT THAT KEEPS EVERYONE a glass to toast your successes. ENGAGED, INVOLVED AND RETURNING? DO WHAT YOU CAN… And by the time you’re reading this, chapters such as your own Maria Gomez ( and San Diego) reminded us… At our face2face Board Meeting in would have held some fabulous We raise our glasses to toast and applaud our successes…history, January your LDEI Board crafted a events raising monies for schol- accomplishments and each other. Strategic Plan (being ever mindful arships and mentorships, new of our history, mission and vision), chapters will be percolating and HAVE YOU CELEBRATED LDEI’S AND YOUR OWN working in cooperation with the our Trends Report will have once CHAPTER’S HISTORY? Strategic Plan Steering Committee again gained traction (bringing that will assist in overseeing our DO YOU MAKE AN EFFORT TO CONGRATULATE EACH recognition and credibility to our action plan(s). OTHER ON ACCOMPLISHMENTS—BIG AND SMALL? organization and membership). I began the year with my grati- Hayley Matson-Mathes (Hawaii) reminded us… What are you going to do? Every- tude campaign (#ldeigratitude). As Dames we are part of a network that is much larger than our thing, is my guess. Have you thought about what you individual chapters—our reach and power is awe-inspiring. It will be a little messy, but embrace are grateful for? Share it on one of the mess. our social platforms (Facebook, ARE YOU ACTIVELY PARTICIPATING IN THE CHAPTER It will be complicated, but rejoice in BOARD LIAISON CALLS, OUR WEBINARS, POSTING ON Twitter, Instagram, LinkedIn) or the complications. email me (bev.foodwithattitude@ OUR SOCIAL CHANNELS AND ATTENDING OUR ANNUAL —Nora Ephron CONFERENCES? gmail.com). ARE YOU “IN THE MOMENT” WHILE ON THE CALL, A special note of gratitude to the Piglet noticed that even though he ABSORBING INFORMATION YOU CAN PASS ON Kentucky Chapter that hosted had a very small heart, TO YOUR MEMBERSHIP WHILE SHARING YOUR us in Louisville. Speaking of the it could hold a rather large amount EXPERIENCES? Kentucky Chapter, the excitement of gratitude.—A. A. Milne and pre-planning is building in Ann Stratte (Washington, D.C.) reminded us… anticipation of their hosting our In the spirit of our founder, Carol Brock, realize there are no Hugs, 2022 LDEI Conference. barriers if you look at things in a new and imaginative way. Our LDEI Conferences continue HOW OPEN ARE YOU TO NEW IDEAS OR ARE YOU to take us to cities where our host “STUCK WITH THE WAY IT WAS”? chapters inspire and motivate Bev Shaffer us while sharing their pride and CHANGE ISN’T ALWAYS COMFORTABLE…BUT IT’S NEC- President, LDEI unique sense of place. Cleveland Chapter ESSARY TO REMAIN RELEVANT AND MOVE OUR ORGA- Our New York Dames are franti- NIZATION FORWARD. cally putting the finishing touches #ldeigratitude

SPRING QUARTERLY 2020 3 Dames with TV Cooking Shows CAMERA! ACTION! COOK!

Women have been integral to food shows on television since before LDEI was formed, and they are a very visible standard bearer for our organization since. Featured here are nine of the currently longest-running food TV shows hosted by Dames who responded to my emails. In the professions listing of the LDEI directory are many more. I regret that lack of space prevents featuring all. As well, many Dames have hosted TV cooking shows in the past and are now retired or have passed away (see Julia Child). The current queen is Grande Dame Nathalie Dupree (Charleston) who hosted more than 300 national and international cooking shows that have aired on PBS, the Food Network, and the Learning Channel. Nancy Siler (Minnesota) hosted Telly Award-winning PBS Bake Decorate Celebrate! that aired in 90% of the U.S. and 46 other countries for many years. Carol Ritchie (Dallas) hosted Cookin’ with Carol, a cable TV cooking show. Others of note are Harry Eastwood (Paris), whose most recent TV series have included Fox’s Baking Good, Baking Bad and Sinful Sweets, which aired on Cooking Channel USA. Jennifer Brulé (Charlotte and Western North Caro- lina) cooks live on NBC Charlotte every Sunday and is a regular on-air chef for ABC Charleston. Martha Teichner (New York and Charleston), a seven-time Emmy winner, has been a CBS News Correspondent since 1977. As a foreign correspondent for 12 years, she covers many subjects, including food and wine for CBS News Sunday Morning. She has won four Foundation awards. So, Dames, let’s get cookin’. —CiCi Williamson From left: Chef Shawn Naputi and Laura McIntosh (Photo: Lucianna McIntosh); Mary Ann Esposito; Joanne Weir; Ellie Krieger; Lisa Farmer (Photo: WDAF-TV); Sara Moulton; Lidia Bastianich; Pati Jinich; Ching He Huang, , Dame Alex Guarnaschelli.

4 Les Dames d’Escoffier International Julia Child’s First Cooking Foray: Shark Repellent Being too tall to enlist in the Women’s Army Corps (WACs) or in the U.S. Navy’s WAVES, Grande Dame Julia Child (Boston) had a career during World War II as an employee of the Office of Strategic Services (OSS), a wartime intelli- gence agency and predecessor to the Central Intelligence Agency (CIA). When Child was asked to solve the problem of too many OSS underwater explosives being set off by curious sharks, her solution was to experiment with cooking various concoctions as a shark repellent, which were sprinkled in the water near the explosives targeting Ger- man U-boats, according to Ernest Volkman in his book The History of Espionage. Still in use today, the experimental shark repellent marked America’s Favorite TV “Nonna” Child’s first foray into the world of cooking. By Margaret Happel Perry How did Lidia’s TV career begin? Follow- A 1962 appearance on a Mastering (New York) ing a guest appearance on Julia Child’s the Art of French Cooking book re- Master Chef show in the 1980’s, Lidia was “I love it when my viewers tell me I make view show on Boston’s WGBH-TV encouraged to begin her own series. Going them feel comfortable in , and led to her first television cooking from strength to strength, she formed an I encourage them to take my and show, The French Chef, after viewers independent company, Tavola Produc- make them theirs.” enjoyed her demonstration of how tions. Each program focuses on two reci- For over 20 years and always on Public to cook an omelette. The show pes plus “tips” or “drinks” from the current Television, Grande Dame Lidia Bastian- ran nationally for ten years. In the supporting book. This information is used ich (New York) has radiated boundless 1970s and 1980s, she was the star in the short segments to frame the recipes. enthusiasm and expertly informed her of numerous television programs, The program magic is created for Lidia adoring audiences about the flavors and including Julia Child & Company, by Tanya Manuali, her daughter and book secrets of Italian cooking. The aromas and Julia Child & More Company and co-author, along with other key figures: the mouth-watering appeal break through Dinner at Julia’s. Julia starred in Shelly Nicotra, Amy Stevenson, Erika America’s TV screens into everyone’s living four more series in the 1990s that Heyman, and Nicole Morgan. Everything room. With her unmatched knowledge, featured guest chefs: Cooking with is enhanced by location shots from , personal warmth, and delightful sense of Master Chefs, In Julia’s Kitchen with which are seamlessly interwoven by studio- humor, she is the epitome of the grand- Master Chefs, Baking with Julia, and produced material. Entire programs are mother—the “nonna”—we all love. Lidia Julia Child & Jacques Pépin Cooking frequently based on location in Italy. seasons her food, not only with the fresh at Home. Lidia’s more recent TV programs are herbs grown by her mother, Ermina, but Her great success on air may have expressions of gratitude for her success as also with understanding, wisdom, and been tied to her refreshing and an immigrant to America. She celebrates sensitivity, which are even more reasons honest approach. “I think you have the food traditions of her new homeland for the universal appeal of her programs. to decide who your audience is. If with Italian flair: weddings, holidays, Lidia’s annual series begin every October you don’t pick your audience, you’re heroes, and independence. She features and are always based on a theme from one lost because you’re not really talking recipes from her flagship restaurant, of her books, which is published concur- to anybody. My audience is people Felidia, which first established her as a star rently. There have been eleven who like to cook, who want to really in the culinary firmament. Her programs to date. Lidia’s Italy was the longest TV learn how to do it.” In 1996, Julia with other celebrity chefs demonstrate her series—lasting 104 weeks, and it fea- Child was ranked No. 46 on TV hallmark generosity of spirit. tured material from several books. More Guide’s 50 Greatest TV Stars of All Hard work leads to stellar success. Lidia’s recently, and for the last seven years, Lidia’s Time.—CiCi Williamson TV shows have garnered her two presti- Kitchen has been the theme of each twen- gious Emmy awards for outstanding chef ty-six-week series. All series are licensed for and three James Beard awards for Lidia broadcast overseas, ranging from the U.K. Celebrates America, judged to be the best to Australia, Mexico, and the Middle East. one-hour special three years in a row! In Italy, Lidia has hosted a TV program, Junior MasterChef Italia.

SPRING QUARTERLY 2020 5 Ciao Italia Longest-running TV Cooking Show in the U.S. By Lucille Giovino hottest days of summer at Mary (Boston) Ann’s home in Durham, New Hampshire. The test run was a On the first episode of the Mary huge success with great audience Ann Esposito’s TV show, Ciao approval. She is credited with Italia, she said, “There is no such Ciao Italia being the longest run- thing as Italian food; there is only ning cooking television program regional food. I stand by that in the US. quote today and hope the audi- Now in its 30th year, it is seen ence recognizes that fact; this has nationwide by over 1.3 million been the premise of the show and viewers on every PBS station, all my cookbooks.” The Boston Create TV, and Prime. Dame’s statement is validated by tional Review. Perhaps Order of the Star of Italy.” In that Her raison d’etre is to show view- her visiting Italy multiple times her grandmother was the book’s year, only 160 people received ers new recipes that are doable, and learning the history of Italian inspiration: as a child Mary Ann this honor and she was the only authentic, and good. cooking region by region and helped her make up to twenty American. Guest chefs include Jacques constantly searching for “new old loaves of bread daily. Her latest As a way of giving back to the Pepin, Todd English and Robert dishes.” book, CIAO ITALIA- My Lifelong community, Mary Ann has a Irvine—among many others. As to the genesis of Ciao Italia, Adventures in Italy, was released foundation in her name that Mary Ann has written 13 books she not only convinced New in 2018. awards scholarships to students in on Italian cooking and entertain- Hampshire Public Television to Mary Ann has received hon- need of financial aid to study cu- ing. Her first book, Ciao Italia, air a cooking show, which they ors too numerous to name, but linary arts. What an appropriate was an instant bestseller. In 1997, had never done before, but also two in particular stand out: the way to share her vast knowledge her book about bread making, to expand their studio to fit her Premio Award and a knighthood and experience: by giving deter- What You Knead, was awarded kitchen! That accomplished, the in 2013 by the president of Italy mined students the opportunity best in category by The Interna- pilot was taped on one of the with the title of “Knight of the to forge a career in cooking.

The “Sweet Spot” where Delicious and Healthy Meet

By Cathleen Branciaroli breakfast on-the-go. Next, we dive (Philadelphia) into my archive.” Ellie has numerous recipes “Even on the longest, most between her seven books and tiring shoot days, the thing that years of doing a food column keeps me going is the realization called “Nourish” for The Wash- that I get to share with so many ington Post. Recipes that illustrate people recipes and ideas which I the breakfast theme might be am so passionate about,” confides smoothies, overnight oat cups, or Ellie Krieger (New York), host of quick breakfast wraps. Ellie’s Real Good Food. “The greatest challenge of the That Ellie has a TV show, now show in general is pulling all the in its fourth year (currently in and that they trust me is so satis- One: Complete, Healthy Meals moving parts together to get the reruns), is due to Julia Harrison, fying, and it is an honor I never in a Single Pot, Sheet Pan or production off the ground. It formerly a New York Dame, take for granted.” Skillet (October 2019), is very feels like a small miracle that it who became the producer of the “I get a lot of feedback about much in keeping with the spirit happens at all! Sometimes series. “We chatted about doing a how refreshing it is to have a of her show. may sit out or cook too long, and show together for public televi- TV show on that focuses on “I am all about making the look and/or texture could sion and, while it took a couple healthful eating. People tell me well enticing and easy so people suffer if the shot is taking longer of years to get off the ground, I cook the way they like to cook are compelled to cook more at than expected. It’s tough to make we made it happen. That’s the at home and that I offer fresh, home.” Concludes Ellie, “Eating it all work and look good at the kind of thing that happens when fun ideas and helpful info. I well and living a healthy life isn’t same time!” Ellie reveals. Dames collaborate!” meet people all the time who tell about deprivation and diets, “When people watch my show “Julia and I sit and brainstorm me how they make my recipes it’s about finding the glorious they are inviting me into their each episode. First we land on an all the time. It’s the best feeling ‘sweet spot’ where delicious and homes, and a real personal con- overall theme—something we feel to be in people’s lives in such a healthy meet.” nection is made. The knowledge is a challenge for people in terms meaningful way,” says Ellie. that I am really reaching people www.EllieKrieger.com of eating well. One example is Ellie’s latest book, Whole in 6 Les Dames d’Escoffier International Sixteen Years of Family-Friendly Meals By Judith Fertig (Kansas City) Every week for the past 16 years, Lisa Farmer (Kansas City) has been showing viewers of WDAF Fox 4 TV how to create family-friendly meals. Sometimes they’re with ease of preparation in mind, other times seasonality, but always with nutrition in the forefront. A natural for a Dame with a degree in food and nutrition Photo: Jennifer Chase from Kansas State University, wouldn’t you think? But it all came about through happenstance. “I was in the right Building Bridges across the place at the right time,” admits Farmer. “At the time, I was a Family and Consumer Science Agent with K-State Mexican Table Research and Extension, Wyandotte County in Kansas. By CiCi Williamson “Right after my husband and I moved Fox4 called the office looking for someone to do a spot (Washington, D.C.) to Texas, I became a production assis- on quick cleaning tricks for the home. At the time I had tant for the PBS food series, New Tastes absolutely no television experience, and was very shy in “Food has the power to build bridges from Texas, hosted by Chef Stephan most situations, but something nudged me to do it. between people, communities, and Pyles, along with guests Diana Ken- “I volunteered; no one else in the office was inter- countries, as few things bond us more nedy and Patricia Quintana. This was ested. The segment was filmed in the reporter’s house. I than gathering around the table to my first job in food television.” confessed between takes—cleaning was not my pas- enjoy and linger over a meal,” believes Food blogging, writing for publica- sion—and we began talking about my background and Pati Jinich (Washington, D.C.). “In tions, and doing food demos on TV experience writing nutrition education materials and Mexico, we have a term in Spanish, and radio led to starting Pati’s Mexican teaching nutrition/cooking classes. Shortly after taping sobremesa, for the time after the food Table that reaches an audience of 31 the spot, I received a call from the reporter asking if I is finished when everyone is in such million people in the United States. would be interested in a cooking spot.” good spirits they continue to talk and Her first book, also titled Pati’s Mexi- The reporter thought Farmer was a natural and passed revel in one another’s company to can Table, came out of her food blog her “demo tape” on to the noon show producer. And the prolong the meal.” after launching the Mexican Table rest, as they say, is history. Farmer’s weekly cooking spot This good spirit is broadcast by the program at the Mexican Cultural began in June 2013. The goal was to provide healthy, exuberant Pati on her national PBS- Institute in Washington, D.C. Her reproducible recipes for the noon show demographic TV show, Pati’s Mexican Table, now in second book is Mexican Today, and which is young families and older viewers at home. its eighth year. This winner of numer- she is writing her third book to be Although Farmer has not yet written a book to ac- ous awards, including the James Beard published 2021. company her “Cooking with Lisa” segments, she has Award for Best Television Show, is “My three boys are, of course, my fa- shared her recipes via monthly newsletters through her filmed in Pati’s own kitchen in Wash- vorite guests. I’m so lucky they indulge employers and on Fox 4. “I am always pleased when ington as well as (so far) in Oaxaca, me in my travel and kitchen adven- people tell me one of the featured recipes has become a Baja California, Sinaloa, , tures. I also love to include local chefs, favorite,” she says. the Yucatan Peninsula, San Miguel de cooks and producers when we film Her recipe ideas come from a variety of sources. “I love Allende, and Puebla. in Mexico. Friends sometimes guest, to visit local farmers markets for inspiration,” she says. “I Pati is inspired by travels in her native including Vivian Howard of A Chef’s learned to cook from my Grandma Me Me. Many of her country, Mexico. “I take the ingredi- Life, Chef Jose Andres, and Joe Yonan, recipes hold fond memories and continue to inspire me. ents and recipes that I encounter in Food Editor of . I have been fortunate to travel to some very beautiful each place—like Baja or Sinaloa—and Pati has been honored by many places, and travel is always fertile ground for expanding translate them for my viewers. I also awards: James Beard Foundation your palate.” get requests from fans, and I always Award for Outstanding Personal- Farmer’s recipes appeal to young and old alike. She has try to research each request and post a ity/Host; Imagen Award for Best been a nutrition coordinator for the Head Start pro- recipe when I can!” she said. Variety or Reality Show; and Emmy gram through the YMCA in greater Kansas City and is In each episode, Pati embarks upon Award-Nominations for Outstand- now Nutrition Specialist in the Bureau of Community an exciting and entertaining journey ing Culinary Host and Program. “I Health and Wellness for the Missouri Department of where each dish serves as a point of also was honored with the National Health and Senior Services. departure into Mexico’s rich history Immigration Forum’s “Keepers of the “When I speak to groups of young people,” says and culture. A former policy ana- American Dream” Award and named Farmer, “I share the story of how I went from failing lyst with a Master’s degree in Latin Americas Quarterly Top 5 Border speech in junior high to appearing on a weekly cooking American Studies, Pati turned to her Ambassadors.” spot. You never know what your future holds. Never let true passion: sharing the tastes of her The Washington, D.C., Chapter is so your past dictate your future.” childhood and culinary adventures in proud to have Pati as a member. her native country. https://fox4kc.com/tag/lisa-farmer/ www.patijinich.com

SPRING QUARTERLY 2020 7 Now Weir Cooking! By Elaine Corn curriculum became her mission (Sacramento) “to create enticing yet approach- able recipes using good, fresh, When Joanne Weir (San Fran- local ingredients, easy-to-grasp cisco) first cooked on television, techniques, and inspiration from she had little inkling that she various cultures and the people would become a PBS headliner, that bring them to life.” appearing continuously on air for Weir began her television pres- the next 20 years. ence in 1994 after the publica- Nor did Weir ever believe that tion of her first book, From Tapas she would create close to 1,000 to Meze. A promotional tour recipes, film in 30 different had her behind the camera on kitchen sets on location in 14 morning talk show segments. countries, and build a crew of 24 A coincidence brought these Behind the scenes filming Plates and Places. to produce more than 300 cook- appearances to the attention of ing shows for television. KQED, the San Francisco PBS Joanne’s latest four-part series, Germany to the rolling landscape Weir is a fourth-generation chef affiliate. Producer Linda Brandt, Plates & Places, grew out of of Washington wine country. from a family of chefs, giving her who at the time produced shows her latest book, Kitchen Gypsy: In 2018, Plates & Places won a lifelong bond with food. Her for Martin Yan and Lorenza de’ Recipes and Stories from a Lifelong The Taste Award for Best New commitment to fresh and seasonal Medici, entered Weir’s life. Romance with Food. The focus is Food Series and was nominated came alive in one of her Unlike short guest gigs, with her on international food culture and for several Taste Awards in 2019. latest projects: opening her restau- curly red hair and throaty voice, the people who cook within their “I was able to share the stories rant, Copita, in Sausalito. She’s Joanne became a star on her first traditions. This has her filming behind the recipes and also also the author of 17 cookbooks, try. She filmed one on-location on location in Italy, Morocco, how traveling can lead you to including the James Beard Award pilot in Napa . Impressed, Greece, Hungary, Spain, France, discover new ingredients and Winning Wine Country Cooking KQED ordered 26 more. Weir and Austria--away from her techniques,” Weir says.“I really and six companion cookbooks for used her last name as a pun and San Francisco home for part of wanted to bring these experi- her shows. No matter the goal, named the show, Weir Cooking in the year. A crew of road war- ences and flavors to home cooks there’s a single imperative. “I’m a the Wine Country. riors scout local markets, set up everywhere—even if traveling is cooking teacher at heart,” she says. “We were off and running,” kitchens in tomato fields to villas not an option for them.” Over the years, Weir’s TV she says. on Greek islands, gondolas in www.joanneweir.com/plates-places/

with fisherman in Scotland in “Pick up the wok!” exhorts Ching He Huang Chinese Food Made Easy, or a fa- mous street food stall for Taiwan- By CiCi Williamson China Modern, published by Kyle was a huge success that catapulted ese Spring Rolls in Night Market (Washington, D.C.) Cathie in 2006. It was a challenge me to further shows in the U.K.: in Taipei.” shooting from 6:00 a.m. to mid- Chinese Food in Minutes (Channel “I would love viewers to be Ching has written nine books, night, and sometimes I would go 5) and Exploring China (BBC1). I entertained, to feel happy, and some in concert with her TV back and test a recipe—all while filmed four series in America: Easy be inspired to pick up the wok!” series. Chinese Food Made Easy, running my food business, Fuge. Chinese: San Francisco, Easy Chi- wishes Ching He Huang (Lon- Chinese Food in Minutes, and It was three weeks of hell, and I nese: New York + LA; Restaurant don) of the audience’s take away Exploring China were tie-ins with was worried how it would come Redemption and Eat The Nation from her eleven TV series filmed those shows. The first two were out. Also, I knew how to ‘cook’ (Cooking Channel); and The Big over the past 14 years. published by Harper Collins, but I wasn’t a ‘chef.’” Eat and Ching’s Amazing Asia (The “The very first show was a result 2008 and 2010; the third was “I started with a show called Ch- Food Network). These shows were of my auditioning and cooking published by BBC in 2012. ing’s Kitchen in 2006 (UK Food). commissioned out of the U.K. on Great Food Live for UK Food, Harper Collins also published In 2008, my show Chinese Food and are still being repeated all over and it led to my very first series, Ching’s (Ching’s Easy Made Easy aired on BBC2, and it the world.” Ching’s Kitchen, and my first book, Chinese in the U.S.) in 2011 and Ching has also done live cook- Eat Clean in 2015. Her two most ing shows on NBC’s The Today recent books were published by Show in the U.S., This Morning Kyle Books: Stir Crazy (2017) in the UK for ITV1, and Saturday and Wok On (2019). Kitchen (BBC1). She’s also been Ching was nominated for an a judge on The Food Network’s Emmy Award for best culinary . host in 2013 for Easy Chinese: “I try not to repeat any recipes so New York + LA, and Exploring that it feels fresh and modern and China won the Guild of Food in keeping with the times,” con- Writers Award for the Best TV fides Ching. She also has guests on Show and accompanying book her shows “whether it is filming in 2012. All in all, I’d say she’s with pig farmers in Chengdu in fulfilled her wishes. China, making Uyhgur La-mein Ching teaches Camilla, Duchess of in Xinjiang on Exploring China, Cornwall.

8 Les Dames d’Escoffier International Sara’s Weeknight Meals Continues an Exemplary Career By CiCi Williamson (Washington, D.C.) When Sara Moulton (New York) kicked off her latest season as host of Sara’s Weeknight Meals on PBS-TV, it was the continu- ation of a storied career that stretches back more than 30 years. A protégée of Grande Dame Julia Child (Boston), Sara was the co-founder of the New York Women’s Culinary Photo: Lucianna McIntosh Alliance, executive chef of magazine, Food Editor of ABC-TV’s Good Farmers and Chefs Bring Morning America, and the host of several well-loved It Home with Laura shows on the Food Net- work during that channel’s By CiCi Williamson most unique chefs and farmers first decade, most notably (Washington, D.C.) in the U.S. and abroad,” Laura a live call in show (com- explained. plete with dirty phone calls “Coming from both a farming “Keeping it fresh and local, a as there was no time delay) legacy (I am the fifth genera- guest chef plus local farmers and called “Cooking Live.” tion of California farmers) and community food establishments “My mother led me to a restaurant background (my Photo: Lucy Schaeffer appear on each show. We have my interest in cooking. She grandparents owned and oper- been blessed to have featured so was a fantastic cook. Since ated the only restaurant and many amazing chefs and farm- we lived in New York, and she owned Cook- in our small town of Linden), it ers, and many are hosted on our book, she was able to source the ingredients and find the recipes was only natural for me to put website. Many chefs such as John that at the time (the 60’s) seemed exotic: spanakopita, paella, them both together,” said Laura Folse, Emeril Lagasse, Sandra veal saltimbocca, pot au feu. I was her sous chef for her dinner McIntosh (Monterey Bay), host Lee, Tom Perini, Jet Tila, and Val parties,” Sara confided. and executive producer of the Cantu from Californios in San After graduating from the University of Michigan, Sara couldn’t PBS-TV show, Bringing It Home. Francisco, a two Michelin-star figure out a career. “I was slinging burgers in Ann Arbor when my After seeing the show on chef and restaurant. We’ve also mother wrote to Julia Child and to ask them how broadcast television throughout had great farmers like Nick Fanoe her daughter could become a chef. Craig wrote her back and said California, Oregon, and Nevada, and Don Christopher, the cheese I should go to cooking school. I applied to the CIA and, surpris- PBS approached Laura to create shop in Carmel (a local favorite) ingly, they accepted me. That was the best decision of my life.” shows for its network. The stories and Monterey’s Farmer’s Market,” “The luckiest break of my career was connecting with Julia behind her wish for viewers, Laura listed. Child. I volunteered to work on her PBS show in the late ‘70s “Know your farmer, know your Bringing It Home has been when I was working in restaurants in Boston. Julia hired me to food,” made PBS a perfect broad- nominated for Emmy and James do food styling (something I had no experience with—but I lied, cast partner. Beard awards and has won multi- wouldn’t you?) and help develop recipes. It was a three-month, “The stories of the men, women, ple Telly and Aurora Awards—to two-day a week gig, and an excellent starter course on how to do and communities behind the name a few. The show currently food TV. It also blossomed into a lifelong relationship.” food could now reach a much airs on PBS and the Create net- Jacques Pepin was another huge influence on Sara. After larger audience and allow for works in the U.S., and it reaches interviewing him on the radio in Boston, she worked with him a deeper appreciation for the 90% of the country. Previously it several times when he was a guest chef at the restaurant where food we put on our table. The was shown on broadcast, cable, she worked in New York, and they became friends. She believes PBS audience loved the stories!” and Ion Networks. “there is no greater food technician than Jacques.” confided Laura. Laura is currently working Finally, “Jean Anderson (New York) really guided me through Bringing It Home is now filming on a new cookbook. “My first the world of food writing and recipe testing. I met her through my its tenth season. The ideas for book, Entertaining at Home parents and went on several trips with her as her ‘photographic as- the show come from her team with America’s Top Chefs, sold 30 sistant’ (something I also knew nothing about, but she taught me) comprised of her two daughters, thousand copies and had a DVD to Brazil, Portugal, and Holland. When I did my live, call-in show Julianna and Lucianna McIntosh. included to share the recipes that on the Food Network and didn’t know the answer to a question, The three of them work diligently correspond with the book and she was my red phone; she always knew the answer.” to research what’s fresh anywhere the show,” she revealed. Sara is the author of several cookbooks including her latest, in the world and build the stories Laura was recently selected by Sara Moulton’s Home Cooking 101: How To Make Everything Taste around that. Julianna produces, the TASTE AWARDS Com- Better, a cookbook and teaching manual aimed at making readers coordinates, and directs all the mittee to be honored with the more confident and efficient in the kitchen. She appears weekly marketing, both on and off the air. FOOD TV Champion Award. on Chris Kimball’s “Milk Street Radio” and also writes a quar- Lucianna is a professional food terly column for the University of Michigan’s Alumni Magazine. photographer and ties in the www.bringingithome.com

SPRING QUARTERLY 2020 9 check off the fun in new york—the culinary melting pot

Hill at Stone Barns Center for Food and Agri- culture is located in Pocantico Hills, New York, and is built on the beautiful former Rockefeller estate. We’ll be taken in small groups for an in-depth tour of the spectacular six-acre, four- season farm to hear about the Center’s methods for raising livestock and growing vegetables sustainably. A sumptuous lunch will top off our By Joan Brower, Deborah visit before we head back, satiated and inspired. Mintcheff, and Marsha walk along the High Line. Palanci (New York) Manhattan’s dense concrete jungle offers The New York Chapter (LDNY) has been many green spaces, the granddaddy of which fast at work pulling together a schedule of in- NewYork is Central Park. Lesser known, but equally formative and fun activities for your stay with L L thrilling, is our much-beloved High Line, of- us October 15–18, 2020. Here is a hit list of fered on one of the conference pre-tours. This local highlights of what’s to come. It reflects— Finger Lakes, Long Island, and will narrow public park, 1.45 miles long, sits on the we hope!—why LDNY is so eager to share also be showcased. Under the guidance of our old rail bed of the elevated West Side freight with you our playground with its panoply of LDNY Conference Advisory Council, Hotel line in the Meat Packing District. It is one of culinary, cultural and touristic attractions. Executive Chef Peter Betz promises to raise the LDNY’s “favs.” Not only is it an arts space but Check off the boxes of those things you want bar for our conference meals. Off-site dining, also a quiet garden running smack dab through to experience this fall: including pre-conference tours and a not-to- the middle of some of our most exciting new explore the richness of be-missed Friday evening outing at Man- architecture, including the IAC Headquarters our ethnic neighborhoods. hattan’s Pier Sixty overlooking the Hudson building by famed architect Frank Gehry. Don’t miss out on the sights, sounds and tastes , promises to surprise and tantalize your listen to live music every offered by New York’s many neighborhoods. discriminating taste buds. night of the week. Explore with us the burgeoning communities mingle with new yorkers New York is all about the vibe. In our concert in Brooklyn, Jackson Heights, Greenwich Vil- including our “movers and halls, jazz clubs, churches, and subway stations, lage, Chelsea, Fifth Avenue, Lower East Side, shakers.” we are surrounded by the voices and talents Financial District and Westchester, on one of Our city is made up of many different nation- of our multi-ethnic citizens. We will bring our pre-conference tours. alities, ethnicities, and religions. LDNY wants some of these sounds to you during your stay. stand in awe of the to introduce you to our world of fast-talking, Plan to join us for the post-conference Gospel sharp-minded New Yorkers who are proud to Music Brunch at Chef Marcus Samuelson’s skyscrapers. Ginny’s at Red Rooster in Harlem, Sunday, Your home away from home will be the elegant share with you their passions and expertise. Get to know such luminaries as Dan Barber, Jacques October 18th, which includes a tour of the and recently renovated Intercontinental Barclay legendary Apollo Theatre. Hotel. Located in the heart of Manhattan, you’ll Torres, Dr. Marion Nestle, Carla Hall, Lidia be surrounded by historic skyscrapers, such as Bastianich, and Jessica Harris, all personalities revel in the city after the Chrysler and the Empire State Buildings, who give our city its unique flavor and pizzazz. dark—and at sunrise too! towering over you. Madison and Fifth Av- Hang out with members of our chapter while For those of you who wake up after the sun enues—with some of the world’s best shop- also enjoying the company of fellow Dames goes down, LDNY has planned an après- ping—is within walking distance of the hotel, as from around the world during scheduled, Early dinner stopover at The Skylark rooftop bar well. So start saving your money! Bird, and after-hours activities. following Thursday’s Dine Out New York. get a taste of our cross over the brooklyn Then, Friday’s dinner program, which includes global . bridge. LDNY’s annual trends seminar, The Next Big Put on your walking shoes as we’re taking Bite, will afford stunning nighttime views New York is a ’s paradise with an esti- along the Hudson River. For early risers, infor- mated 60 international cuisines served in the Dames on a pre-tour to Brooklyn after a bracing 45-minute walk over the Brooklyn Bridge. Com- mal walks will help you discover the “hood” city’s 23,000 restaurants. LDNY is narrowing close to our hotel before breakfast. it down to our “Top 50” dining establishments pleted in 1883, this 1.13-mile suspension bridge (many owned by Dames!) and producing a spans the East River and offers some of the most feel the city’s special map for your Thursday evening Dine spectacular views of the Manhattan skyline. pulsating energy. Out New York event. join us on a visit to iconic Our city is often characterized as being As reflected in the conference theme, “New blue hill at stone barns brash, fast-moving and electrifying. The pro- York—The Culinary Melting Pot”—you will Take a bus ride with us as we wind our gram our chapter has curated for your stay will enjoy ethnic cuisines plus locally produced way to a venue that is sure to be on your bucket allow you to experience this unique energy. Are foods. Wines, beers, and spirits from the list! Michelin-starred Chef Dan Barber’s Blue you ready to wake up in a city that never sleeps? ldny looks forward to welcoming you with open arms and open hearts. we promise a dame-worthy experience of a lifetime!

10 Les Dames d’Escoffier International LEADERSHIP IN ACTION

Leadership in Action is a Quarterly column focused on good business practices for chapters and leadership development for Dames. Experienced Dame leaders and other experts will provide how-to content, practical advice, fresh ideas, tools, and resources. Consider this forum your own personal leadership coach! Alice Foreman Sharon Franke Susan Reigler ACCOMPLISHING, MANAGING, MOTIVATING, DELEGATING: Powerful Dames Give Their Views

These three accomplished Dames—each a ployees/volunteers; sharing your knowledge are valued, respected, and supported. Listen. former president of her chapter—sent their and expertise is the greatest gift you can give. Communicate. views on leadership questions that I sent Sharon Franke: I’m proud that I’ve helped Sharon Franke: I lead by example and by ac- them. The aim is to give you some ideas in consumers make smart buying decisions tively participating. When needed, I’m willing these areas that you can use in your personal about cooking equipment. By developing and to roll up my sleeves and work with the group businesses and chapter management. following standard procedures for testing and on any task to ensure that the work gets done Alice Gautsch Foreman (Seattle) was comparing products, I separate the hype from and that my staff is not overburdened. co-founder of the her chapter. In her busi- the reality and have been able to tell people Susan Reigler: Efficient. ness life, Alice was president of Evans Food how to get the best items for their needs and 4. How do you delegate work to your Group, a division of Evans/Kraft Advertising for their budget. team? (now Publicis), that created and implemented Susan Reigler: In almost 14 years as the res- food publicity/PR programs for an extensive taurant critic for the Louisville Courier-Jour- Alice G. Foreman: Share the project vision list of consumer and foodservice clients. She nal, I never missed a weekly review or any of to attain positive results. Be direct. Encourage served as Manager of Product Publicity for my regular columns. If I went on vacation, I and support team members, yet let them suc- Campbell Soup Company, and has held posi- “ate ahead” and turned in reviews and articles ceed or fail on their own. Let them learn from tions with General Foods (now Kraft) and before I left. When I sprained an ankle and each, be it success or failure. McCall’s Magazine. was on crutches, I used that as an opportunity Sharon Franke: I’m firm and definitive, Sharon Franke (New York) served as presi- to review a restaurant delivery service. giving deadlines and clear expectations about what needs to be done and making sure there dent of her chapter and is now a freelance 2. What values are most important to are check-ins along the way. When possible, I journalist specializing in kitchen equipment. you as a leader? For 30 years, she worked at the Good House- try to accommodate people’s preferences but keeping Institute where she served as Director Alice G. Foreman: Honesty. Integrity. Vision. first and foremost, I need to make sure the of the Kitchen Appliances Lab and was Good Patience. Commitment. Positive attitude. work gets done. Housekeeping magazine’s spokesperson in her Sharon Franke: Honesty and humility. I be- Susan Reigler: Identify people’s strengths and area of expertise. lieve leaders should give their team members assign roles and tasks that best suit them. Susan Reigler (Kentucky) currently is a the chance to express and develop their own 5. How do you motivate people? contributing writer for Bourbon+, American ideas and grow as individuals. It’s critical to Whiskey Magazine, and LEO Weekly; bour- then give credit to them for their accomplish- Alice G. Foreman: Encourage them with a bon columnist for Food & Dining; and an ments. However, a good manager always ac- capital E. Listen to their needs and new ideas. Executive Bourbon Steward - Private Tastings cepts ultimate responsibility for any mistakes When you see a need, fill the need. Com- Curator. She is past president of The Bour- or failures of the team. municate. Be positive. Have a sense of humor. bon Women Association and is the author of Susan Reigler: Be straightforward with peo- Show gratitude. several books on bourbon and food. ple. Don’t expect them to be mind readers. Sharon Franke: The chance to grow is the best motivator. When I ask people to take —CiCi Williamson, Editor, Spring Quarterly 3. How would you describe your leader- on a task, I encourage them to think about ship or management style? what it can do for them: What skills can they Leadership Questions Alice G. Foreman: Lead by example. Be develop? What recognition can they get? And 1. What is your biggest work accom- ready. Be strong. Be brave. Be kind. Take how they can move up or on? plishment? risks. Accept failure and don’t blame others. Susan Reigler: Listen to their ideas and act Alice G. Foreman: It’s a toss up: being a new Surround yourself with very smart people on them when those ideas are good. business-team member and successfully bring- who compensate for your weaknesses. Always ing in new clients or coaching/mentoring em- go the extra mile for your staff, paid em- ployees, or volunteers; let them know they

SPRING QUARTERLY 2020 11 FUNDRAISING Hawaii

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HCEF. Hayley Matson-Mathes is executive Chef instructors and students from Kapiolani director of HCEF, and Joan Namkoong Community College prepared the dinner serves on its Board. In addition to speaking The Escoffier Dinner menu was created at the Escoffier dinner, Marion also gave a with modern interpretations of Escoffier cui- public lecture for 350 people. sine encompassing an island-inspired, farm- “A Farm to Fork At HCEF's “What to Eat” program, Dr. to-table menu. The menu included: passed Evening,” Nestle said, “The three most prominent appetizers; Fillet de Hawaiian Kampachi food system problems in 2019 are food Veronique (consisting of kampachi rou- Hawaiian Style insecurity, overweight and its consequences, lade, mushroom variations, grape foam and and the effects of how we produce and con- lemon-kampachi butter); Big Island Heart of sume food on the environment and climate Palm Polonaise with pickled heart of palm, By Kristin Jackson change. USDA figures indicate that Hawai’i egg yolk custard, mini croutons, brown but- (Hawaii) imports 71% of its food (not including ter powder, parsley green chili puree, capers, The 2019 Hawaii Chapter’s Annual Escoffier processed foods) and residents consume far and raw palm. The main course was Boeuf Dinner on November 6, themed “A Farm to Fork more animal products than recommended. Bourguignonne, featuring short rib, sous bise Evening,” was hosted on the campus of Kapiolani In Hawai’i, food insecurity is relatively low onion and glazed carrots, and the dessert was Community College. The event was a benefit compared to the mainland states, and the a delicious Pineapple Melba with charred for the culinary program there and $2,500 was prevalence of obesity is quite low (49th out pineapple, caramelized milk cremeux, passion donated that evening with almost 50 guests in of the 50 states) but increasing steadily. fruit sorbet, and vanilla crumble. attendance. The committee consisted of Holly “The role of the food industry is to sell 1. Hawaii Dames who attended the Escoffier Hadsell, Jenn Marr and Kristin Jackson with more foods, not less, regardless of the effects Dinner. Photo: Mike Mathes. 2. Big Island Heart wine pairings by Jocelyn Leigh and Liane Fu. of its products on health. Recommenda- of Palm Polonaise by Betty Shimabukro. 3. The Dame Marion Nestle (New York) was the guest Chef instructors and students who prepared tions for healthful diets are simple and allow the dinner from Kapiolani Community College. of honor and gave a short presentation to the plenty of room for delicious meals: empha- Photo: Hayley Matson-Mathes. 4. Marion Nestle group prior to the meal. Dr. Nestle was in Hawaii size plant foods. Balance calories. Avoid at Chef “Meet and Greet.” Photo Mike Mathes. for the Hawaii Culinary Education Foundation ultra-processed foods,” she recommended. 5. Chef instructors and students from Kapiolani (HCEF) public program, “What to Eat: Di- Our chapter invited five culinary students Community College prepared the dinner. Photo: Hayley Matson-Mathes. 6. Dinner Chairs Jenn etary Advice Meets Food Politics,” on Thursday, from Leeward Community College and Marr, Marion Nestle, Holly Hadsell-El-Hajji. November 7; her visit to Hawaii was sponsored by Kapiolani Community College as our guests. Photo: Haley Matson-Mathes.

12 Les Dames d’Escoffier International FUNDRAISING New Orleans

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supported by a slew of sponsors who donated nated a set of her company’s ceramic oysters everything from the bar and bar staff for the shells for grilled oysters. evening to nibbles and the “Wow” auction With jazzy tunes provided by vocalist items. The following member chefs and Meryl Zimmerman and guitarist Eric Mer- their restaurants donated dishes for munch- chant, about 50 Dames and friends enjoyed ing as well as gift cards that were a big hit the starry evening, which raised more than for the evening’s raffle: Arnaud’s, Bywater $6,500 between ticket sales ($40 or $75 Bakery, Saba, Justine, Gracious Bakery, Link for two) and the auction—exceeding the New Orleans Dames Restaurant Group, Piece of Meat, Del Porto, $5,000 goal. Lola’s and Station 6, Compere Lapin, Com- www.lesdamesnola.org Hold First Fundraiser mander’s Palace, and Belle Epoque. 1. Maitre’d Juan of Arnaud’s serves Oysters in the Sofab Nibbles included a fabulous Saba plat- Bienville. 2. Crawfish by Paul Broussard ter from Emily Shaya; Oysters Bienville 3. Bywater Bakery team 4. Silent Auction Gumbo Garden from Katy Casbarian of Arnaud’s (who 5. Charbroiled Gulf Oysters_Madams Modern sent the suave maitre’d Juan to man the Kitchen Bar 6. Chapter President Stephanie (XX) oyster station); a super tuna crudo app from and Nick. 7. Hambone Gumbo 8. Charcuterie from Piece of Meat. 9. Vocalist Meryl By Beth D’Addono Nealy Frentz of Del Porto; and housemade Zimmerman and guitarist Eric Merchant. (New Orleans) charcutiere from Leighann Smith, the butcher/owner of Piece of Meat. Sweets How does a VIP New York Fashion Week ex- were donated by Chaya Conrad, Bywater Save the Date! If you’ve been wanting perience sound? Complete with ringside seats to Baker; Maggie Scales, pastry chef for the to visit New Orleans or come back to a haute show, a fab after party, hotel for two for Link Restaurant Group; and Megan Fore- the best food city in America (we are the weekend, and dinner with one of the show’s man, Gracious Bakery. biased!), then mark your calendars for sponsors? Caroline Rosen, Executive Director, Tales Eat Nola – the New Orleans Dames That was just one of the big “Wows” donated of the Cocktail, received special thanks for for the November 7, 2019, debut fundraiser 2020 Fundraising weekend September procuring the alcoholic beverages for the 17-20. Packed with behind the scenes organized by the New Orleans Chapter. The eve- evening as well as donating four all-access access, celebrity chefs, and culinary and ning unfolded in the Southern Food & Beverage passes to Tales 2020. A big merci also to her Museum’s Gumbo Garden, the newly debuted and her contact, Andrew Brimer, at Pernod- cocktail “Wows,” Dames and friends outdoor space for the museum founded by Liz Ricard, who donated the New York Fashion are invited to live a one-of-a-kind taste Williams. She graciously donated use of the week experience. Caroline also secured a of New Orleans weekend. Details and garden for the evening. weekend getaway to Rancho Pillow outside pricing will be sent out after Mardi Co-chaired by Beth D’Addono, Emily Van- of Austin, a unique retreat near the tiny art Gras! Laissez les bons temps rouler! landingham, and Ali Loftin, the fundraiser was town of Round Top, Texas. Ali Loftin do-

SPRING QUARTERLY 2020 13 An LDEI Blueprint for Moving Forward

By Bev Shaffer (Cleveland), LDEI President Before I had the honor of taking over as your LDEI President, I had formulated some plans: I wanted to listen to what our members had to say; I knew we needed to better define and revamp our Mission, Vision, and Guiding Principles; and I was committed to moving our organization forward while being respectful of its history and past. With your valuable member input and a cohesiveness among Board members, the International Board of Directors was challenged with the task of creating a blueprint for our future—a blueprint designed to create a strong, vibrant organization of benefit to all and to set forth meaningful priority goals that would lead us into the future. I’m looking forward to the future, and feeling grateful for the past. – M. Rowe It is, therefore, my privilege to share with you the results of our Strategic Planning session.

resources to the chapters and maintain Key objectives: This entails evaluating 2020-2023 LDEI productive, collaborative relationships. the overall communications strategy of STRATEGIC PLAN Key objectives: The key objective within the organization and revitalizing the this goal entail strengthening the leader- brand, logo, and other documents. It also OUR MISSION: ship and governance of chapters and includes intensifying our public relations To inspire, advance and support women in providing support and resources to and awareness efforts. food, beverage and hospitality to achieve chapter leaders. excellence in leadership and philanthropy. V. To diversify and engage our II. To strengthen and expand members by evaluating and OUR VISION: our philanthropic efforts and modernizing our membership To be the preeminent global professional publicize their impact policy and structure association for women leaders in the food, Rationale: beverage and hospitality industries. Rationale: Philanthropy has been and Continually identifying new members and assuring the diversity of OUR GUIDING PRINCIPLES: continues to be the unique, distinctive characteristic of LDEI. It is important the membership is the lifeblood of the LDEI is guided in its decisions and to preserve this heritage and carry it into organization. actions by: our future. Key objectives: Modernizing the qualifica- • Philanthropy: We are committed to creat- Key objectives: The key objectives within tions, categories, and policy regarding ing lasting change in our communities this goal include publicizing our philan- membership assures a strong future. through focused philanthropy. thropic impact and enhancing the Legacy Other key objectives include stimulating • Diversity: We celebrate the value of differ- and Scholarship programs. more interaction between and among ences among people and cultures through- Chapters and members. out the world, in our communities and in III. To be a trusted source of In the past months, I have been creating our chapters. high-quality professional numerous task forces to work on these prior- • Leadership and Professional Develop- development ity goals, expanding them, and better defining ment: We are committed to life-long the goals and creating an action plan. The learning, mentoring, career advancement Rationale: Professional development is LDEI Board also has a Strategic Plan Steering and professional development for our highly valued by our members. Committee—chaired by Sharon Olson (Chi- members. Key objectives: The key objectives within cago)—in place to keep the Board on task to • Professional Excellence: We subscribe this goal include providing leadership ensure that we continue moving forward on to the highest standards of professional development opportunities, address- these important initiatives. conduct, ethics and integrity. ing issues and interests of women and Moving on is easy. It’s staying moved on that’s expanding the technological capabilities • Innovation: We are committed to assuring trickier. – K. S. Klemen in order to provide a greater value of continuing relevance and influence in learning opportunities. Thank you for your insight and participa- an ever-changing environment through tion in this process. I am grateful for each and adaptation, innovation and openness and IV. To enhance our presence and every one of you—the strength, professional- responsiveness to change. image by revitalizing our brand, ism, inspiration, and fun you bring to our its uniqueness, relevance, and organization and your chapter. PRIORITY GOALS impact Please reach out any time with questions, comments or just to share some love! I. To assure high-performing, Rationale: In order to remain relevant and vibrant chapters project an image that is truly reflective of [email protected] the organization, it is important peri- 330-441-2706 Rationale: The core responsibility of the odically to revitalize how we convey our #ldeigratitude LDEI Board is to provide support and unique identity.

14 Les Dames d’Escoffier International TRENDS BY MARY S. MOORE (ATLANTA)

Cookware Trends: What’s Old is New and What’s Electric is Still Hot! Over the past couple of years, we’ve seen a cookware—also on the rise. meteoric rise in one small electric appliance. The Healthful Cooking and Sustainability. People overall cookware industry is up 2.5% through- seem far more interested in what they are put- out 2019 and is approximately $2.49 billion ting in their bodies and what they’re doing to in sales annually, according to the Cookware the planet. Sous vide is one of the most health- Manufacturer’s Association (CMA). Here are the ful methods of cooking, and we’ve seen a sharp trends I am seeing. interest in sales and product assortment. It’s also Electric Multi-Cooker. Better known as the mostly foolproof and very convenient for enter- “Instant Pot®,” the popularity of this item and taining. Producing the most succulent, perfectly method of cooking has been so vast that it has cooked meats and vibrant vegetables, I highly had a negative impact on the cookware market recommend experimenting if you haven’t already. overall. People making one-pot meals, efficiently Stainless Steel. In the past year, we also saw and conveniently, are no longer seeing the need the most innovative change in stainless steel for a new pot or pan. The number of items in cookware in the last 107 years. Hestan Nano- this category has grown exponentially along with Bond is a steel-clad vessel placed in a vacuum a robust set of features now including sous-vide. chamber and blasted with titanium nano par- While the “Kleenex” of the industry is the Instant ticles to build nano layers, resulting in gorgeous Pot® brand, my personal favorite for quality, cookware that is 400% stronger than stainless features and benefits is Zavor®. steel and 35% more heat conductive. If you’re Cast Iron. As a 25-year veteran of the gourmet considering something new, this is the new gold retail industry, I’m delighted to see that Millen- or titanium standard. You might also recognize nials are gravitating towards home entertaining this brand as one of our International sponsors, and cooking, driving cookware sales up. They are A big thanks to Hestan! connecting with family traditions feeding right Space Saving Cookware. This is another trend into the cast iron craze we see today. The world of I’m seeing, the most elegant and high perfor- cast iron has gone from the one last U.S. foundry, mance of which is Cristel, who’s been way ahead tried-and-true Lodge, to a dozen plus artisanal/ of the curve. We’re now seeing many major niche U.S. manufacturers. One of the trail blazers brands enter into the game. is Isaac Morton, founder and owner of Smithey Reusable Straws. Slurping is certainly not Ironware Company. I recently had the pleasure of cooking but also not unrelated. If you told me a catching up with him at the Atlanta Market. year ago that I’d be carrying 18 different SKUs of “I knew when I started Smithey that polished reusable straws, I would have given you the crazy cast iron was a really special niche of cookware. look. Fast forward and that’s exactly what we It has inherent advantages over a lot of other offer. From stainless steel and silicone to telescop- types...attractive, traditional, versatile, and ing, smoothie size, cocktail size and carrying naturally nonstick...most important, cast iron cases, chances are your preference is available. has a way of rekindling memories,” he said. From Bees Wrap to Stashers to Cover Blubber, “They love the process of maintaining, watching we’re building a broad assortment around sustain- over, and giving away cast iron nearly as much ability and consumers are buying. as cooking on it...my primary goal is to nourish I’ll leave you with some interesting stats via our customers’ passion.” HomeWorld Business Magazine. I hope you will Isaac has quadrupled his square footage, cook often, gather with friends and family, and moved into a new mid-size warehouse/manufac- be well!—Mary S. Moore, LDEI Past President, Isaac Morton, founder and owner of Smithey turing facility, added top talent to his team, and Founder and CEO, The Cook’s Warehouse— Ironware Company, in the workshop. complemented his assortment with carbon steel Celebrating 25 Years Zavor® LUX LCD Multicooker.

Statistics UP. Colored UP. Aluminum UP. Bakeware saw a big 15.4% DOWN. The DOWN. from the aluminum cookware increase for 2018 to 2019 – sheet stainless-steel Porcelain CMA cookware in thick sales are up pan meals and egg bites are big segment is down and copper, gauge (more 7.6% from factors in the growth along with 5.1%—most directly down more than 8mm) is up 2018’s $1.48 specialty pans that allow consumers impacted by the than 4.4%. 21.5%. Less than billion. to make great, beautiful baked goods tariffs put in place. 8mm is up 7%. without devoting a lot of time.

The increased sales in retail package beer and wine support the home entertaining trend and need for more cookware. Consumers fall into two main buckets today: convenient and easy vs. the aspirational gourmet enthusiasts building their skills.

SPRING QUARTERLY 2020 15 International Board Meets in Louisville in January By Danielle Wecksler tive meetings and inspiring discussion. Shaffer, we are putting in place a plan that (Charleston, 2nd Vice At these board meetings, we do a deep dive will be a blueprint for our future and create President, LDEI Board) into the state of our organization. Here is just a strong vibrant organization for all of us. Be a taste of the many topics we tackled this time sure to read Bev’s article on page 14 for a full Your LDEI Board meets in person three around: recap of the Strategic Plan. times a year for more in-depth planning than After our meetings each day, we were can be accomplished in our monthly board • An in-depth look at our finances, delighted to spend time getting to know the calls. The first meeting of the year is in the • Discussion about Brock Circle fund usage, Kentucky Dames. One of the highlights of chapter city that will be hosting conference • Plans for the next three years of conferences, the visit was dinner with the chapter at the two years into the future, to kick off the pro- • The Grande Dame award, historic Oxmoor Farm. We were treated to cess, and to conduct hotel site visits. The sec- a delicious feast featuring local seasonal veg- ond meeting of the year is to visit a recently • Updates to the board nominating process, etables grown by Lisa Windhorst and catered formed chapter or one that we haven’t visited • Partnerships, and much more! by Sherry Hurley. Of course, we had to in awhile. And the last meeting is at our an- The Secretary also gives a status report on wrap up the evening with a bourbon tasting nual conference, where we look forward to new chapters that are in the formative stages, from chapter President (and bourbon expert) the next LDEI year with the incoming board. and we were excited to hear that there are Susan Reigler. Throughout the evening, we The first of this year’s board meetings oc- currently several around the world that are heard firsthand that the Kentucky Dames are curred at the end of January. The 2020 Board moving forward. But the best part is when VERY excited to host LDEI in a few years! of Directors (Bev Shaffer, Judith Hollis- a chapter has completed all the steps and is Other high notes of our visit included din- Jones, Danielle Wecksler, Beth Pav, Barbara ready to join LDEI, and we were honored to ners at Dame restaurants that showcased the Hanley, Jennifer Goldman, Stephanie approve the charter for the Greater Madison, growing food scene in Louisville. A big thank Jaeger, Ingrid Gangestad, Bonnie Tandy- Wisconsin, Chapter! you to Stacy Duncan of Brasserie Provence Leblang, and Ann Stratte) and Executive One thing that was different this time, and Kathy Cary of Lilly’s Bistro for their Director Greg Jewell convened in Louisville, though, is that we preceded our board meet- gracious hospitality and delicious meals that Kentucky (the site of the 2022 conference) ing with a Strategic Planning session. Thanks reinvigorated us at the end of each long day. for a packed, multi-day agenda full of produc- to the forward thinking of President Bev

Clockwise from top left:Kentucky chapter dinner at Oxmoor Farm with the LDEI Board. CBL Ingrid Gangestad working on the wording for our mission at the Strategic Planning session. At the Kentucky Chapter dinner, Old Fashioned cocktails were served by Stacy Duncan and Susan Reigler. The board dinner at Brasserie Provence. From left: Stacy Duncan, Beth Pav, Greg Jewell, Bev Shaffer, Guy Duncan, Danielle Wecksler, Stephanie Jaeger, Bonnie Tandy-Leblang, Ann Stratte, In- grid Gangestad, Jennifer Goldman. We celebrated CBL Stephanie Jaeger’s birthday at the board meeting. Chocolate Mousse with Bourbon Soaked Cherries dessert from the Kentucky Dames.

16 Les Dames d’Escoffier International NEW TO THE LDEI BOARD FOR 2020 2020 LDEI BOARD OF DIRECTORS The mission of the LDEI Board is to foster the growth and success of Judy joined Wendy’s In- the organization by supporting the Judith Hollis-Jones ternational to transform development of new and existing chapters FIRST VICE PRESIDENT their supply chain from and by implementing program initiatives. Entrepreneur Judith Hollis-Jones (Kentucky a tactical purchasing de- It provides leadership, guidance, has a multi-disciplined, senior level executive partment to a strategic, education, connectivity, and effective communication among LDEI members. background with leadership experience in global team contributing large multi-national corporations including to increased operating ef- President ficiency, reduced product BEV SHAFFER Yum Brands, Wendy’s, IBM, and private Cleveland/Northeast Ohio Chapter equity owned businesses. Currently Judy is cost, quality consistency, Owner/COOK.WRITE.TRAVEL.REPEAT. CEO of a consulting company, Hollis Jones quicker to market, and the creation of [email protected] & Associates, as well as CEO of an emerg- a value-based supplier network. Regarded as a (330) 441-2706 ing whiskey brand, Buzzard’s Roost Sippin’ team builder and change agent, Judy has trans- First Vice President Whiskeys. Both companies are headquartered formed organizations to facilitate meeting the JUDY HOLLIS-JONES profit and growth goals of her businesses. Kentucky Chapter in Louisville, Kentucky. Hollis Jones and Associates [email protected] (502)-403-9689 founder of her town’s Second Vice President Barbara Hanley Agricultural Com- DANIELLE WECKSLER TREASURER mission, worked with Charleston Chapter many state, local, and Le Creuset Barbara Hanley (New England) is with Shy [email protected] Brothers Farm® in coastal Westport, Massa- regional non-profits, (843)-647-9902 chusetts, having started the company with her and started the non- Third Vice President farmer partners in 2006. She spent her career profit Massachusetts BETH VLASICH PAV as a commercial real estate consultant helping Cheese Guild, Inc. Austin Chapter people make money, including a nine-year Cooking by Design, LLC Barbara previously [email protected] stint teaching golf course development at chaired the LDEI Legacy Award Committee (512) 431-8751 Harvard’s Graduate School of Design. for two years, and she is delighted to get to Secretary Then Barbara turned her energy to agri- work with the LDEI Board of Directors as JENNIFER GOLDMAN cultural economic development. She was a Treasurer. San Antonio Chapter Bal-Core Business Advisors [email protected] (843) 224-0198 cate. She also penned Treasurer Bonnie LeBlang “Express Lane Cook- BARBARA HANLEY CHAPTER BOARD LIAISON ing®,” the world’s first New England Chapter Bonnie Tandy Leblang daily syndicated food Shy Brothers Farms (New York) has been [email protected] an award-winning food writer, internation- column. (508)-333-2626 ally syndicated columnist, consultant, agent, Co-author of six cook- Chapter Board Liaisons professional speaker, and radio contributor books, she has been a STEPHANIE JAEGER covering her passions, food, theatre, and columnist in Fitness, British Columbia Chapter travel. She is a registered dietitian. Lamaze Family, Parents, Pear Tree Restaurant Caring Today and House Beautiful magazines [email protected] Bonnie’s site, Bite of the Best®, features (604) 299-2772 restaurant reviews, culinary products, and a and a contributor to numerous magazines. INGRID GANGESTAD newsletter. Her internationally syndicated Bonnie has been a board member of the New Minnesota Chapter newspaper column, “Supermarket Sampler,” York Chapter, IACP, and James Beard Foun- St. Croix Culinary Consulting, LLC ran for 25 years with Universal Press Syndi- dation, among others. [email protected] (651) 274-4033 BONNIE TANDY LEBLANG and graduated from the New York Chapter Ingrid Gangestad University of Minnesota Bite of the Best CHAPTER BOARD LIAISON [email protected] with a B.S. in Nutri- (203) 887-5455 Ingrid Gangestad (Minnesota) is an award- tion and Dietetics. She Immediate Past President winning recipe developer. Her work has holds the credentials ANN STRATTE appeared in cookbooks, magazines, websites, of registered dietitian Washington, D.C. Chapter product packaging, and advertising. Ingrid nutritionist. Ingrid Lobster and Lox LLC [email protected] owns St. Croix Culinary Consulting, LLC, is happily married to (410) 903-2682 Nick, and they have two which specializes in targeted food content Executive Director for clients. Combining sensible nutrition adult children. In her spare time she enjoys GREG JEWELL with inviting and approachable recipes is her traveling, biking, entertaining and spending President, AEC Management Resources specialty. Ingrid honed her skills through the time at her cabin in Wisconsin. Louisville, KY 40204 test kitchens of General Mills and ConAgra [email protected] (502) 456-1851 x1

SPRING QUARTERLY 2020 17 cle Cir ck 2019 LEGACY AWARDS o r

B

L D WINNERS’ EI REPORTS CULINARY AWARD Barbara Hanley (New England), Legacy Award Chair 2019 Emme Julie Chernoff (Chicago), Escoffier I Escoffier I ’Escoffier I d’ nte Ribiero d’ Collinsnt s d nte Legacy Award Chair 2020 es rn es ern e rn am at Owner/Chefam of Alcove at am at io io io D D D s n s n s n We are very proud of the seven e a Dininge RoomInvesting and Chef Emmea e a l l l L L L 2019 Legacy Awards winners—out- Catering Companyin tomorrow’s standing professional women in the Everett, Washingtonfood, beverage, Investing in tomorrow’s food, fine beverage, and hospitality & hospitality food, beverage, & L HostedL by Nina Compton and L industries—who were given the leaders hospitality leaders E S StephanieE Carter (New Orleans)S E S chance of a lifetime, hosted by our G D G D G D A R A A R C Compère LapinC R C A distinguished members of Les Dames Y AWA Y AWA Y AW d’Escoffier International. Established in 2009, the Legacy Awards I have always dreamed of expe- chef with of her pedigree faces some provide targeted mentorship opportunities for women riencing the culinary culture of challenges and is always learning. who are not members of LDEI. Eligible women must New Orleans. This award gave me I met some of the New Orleans have at least four years of experience working in the food, the chance by working with James Chapter’s Dames at a delicious at a fine beverage, and hospitality industries. Each Legacy Beard award-winning chef, Nina delicious welcome dinner hosted by Award winner is sponsored by accomplished Dames for a Compton, at her restaurant Com- President Stephanie Carter at Gi- one-week workplace experience at their businesses in the père Lapin (“Rabbit Accomplice”). ana’s. I learned about their careers, U.S., U.K., Canada, Mexico, or France, all home to one The food of Compere Lapin is a how they navigate as women—some of our LDEI chapters. blend of Chef Nina’s Caribbean as mothers—in this industry, and “In 2019, the LDEI Legacy Awards celebrated its 11th background, her classic French how the restaurant scene of New year and its eighth year of partnership with the Julia training, and the rich heritage of Orleans has evolved today, includ- Child Foundation (JCF) providing amazing mentorship New Orleans. As a chef who strives ing changes that came about after experiences through our Legacy Awards program. to incorporate multiple cultures 2005’s Hurricane Katrina. “LDEI is honored to once again partner with The Julia into my food, it was a great learning During my week, I also attended a Child Foundation for and the Culinary Arts experience to see how well Nina Dames meeting about writing culi- to continue our legacy of supporting the future of our balances the integrity of her Carib- nary books and explored the South- profession. The Foundation’s generosity in supporting these bean roots. I spent my time there ern Museum of Food and Beverage awards affords these women an opportunity to bring inspi- learning how to prep some the most (founded by Liz Williams). The ration and passion to their careers and their communities,” flavorful components of the menu, NOLA Dames were extremely hos- said LDEI President Bev Shaffer (Cleveland). such as curried pickles, banana pitable, and Beth D’Addono took “Year after year, the Foundation finds it very gratifying to crackers, and authentic St. Lucian me under her wing and gave me a see how much all the participants get out of this worth- fried bakes. personal tour of some of New Or- while program,” said Todd Schulkin, Executive Director, I most enjoyed observing Nina in leans cultural landmarks, including of the Foundation. “LDEI’s Legacy Awards continue to set the kitchen with her team. I am a the French Quarter. She took me to the standard for how food industry mentors can not only fairly young chef still discovering a very typical NOLA Friday lunch yield great outcomes but also inspire all of us to give back my managing style and how I want at Commander’s Palace. and set lofty new goals. The Foundation is proud to sup- lead my restaurant staff. She was My trip to New Orleans has been a port this innovative and effective program.” very present, approachable, and life-changing experience. Experienc- What a gift to work on the Legacy Program is for all of hands-on in the kitchen. The atmo- ing an award-winning, woman-led us: a great committee; applicants who are changing this sphere was not tense or intimidating kitchen has been very encouraging, world for the better; generous hosts who are committed as I would have imagined from a inspirational. While on the trip, I to the spirit of LDEI; and the staunch support of both very notable kitchen team. It was was also experiencing some chal- JCF and LDEI. great to see a woman in charge, in lenges regarding my business. I In 2020, six opportunities are available, including Mexico a positive and effective way. Over was able to open up to the Dames, and New Orleans. In addition to the Legacy Award experi- coffee with Chef Nina, we discussed including Chef Nina, and they were ence, each winner is invited to attend the LDEI Annual her experience as a woman restau- very encouraging. This support Conference in from October 15-18, 2019, rateur: challenges with staffing, made a great impact on how I move where the 2020 Legacy Luncheon in the winners’ honor owning multiple restaurants, and forward with my business decisions. will be held. work life balance. It was inspiring Being around the supportive Dames to hear her opinion and what she of New Orleans was a treasured has learned along the way. It was experience I will always remember. also humbling to know that even a Emme Collins with host Nina Compton

18 Les Dames d’Escoffier International TWO BEVERAGE AND HOSPITALITY AWARDS Mara Robin Hanneson Epperson- Wine Scholar and Certified Sommelier McCarthy Victoria, British Columbia Winemaker/Owner, Saltbird Cellars Hosted by Amy Hoopes and Carolyn Wente (San Francisco) Riverhead, New York Wente Family Estates Hosted by Amy Hoopes and Carolyn Wente (San Francisco) Wente Family Estates From left: Mara, Robin, and Amy My legacy experience at Wente the future. Also, I was thrilled to My co-winner, Mara Hanne- tending the La Luna celebration was remarkable from start to see a successful woman in such a son, and I had the pleasure of are all activities that are offered finish. It was eye-opening to en- key role with the winery. being hosted by President Amy to Wente Family Estate visitors counter such a diverse group of Another memorable experi- Hoopes and CEO Carolyn daily. They also deliver a concise individuals, all working towards ence was the afternoon spent Wente, fourth generation wine- brand social media message via the common goal of produc- with Master Gardener Diane grower, of Wente Family Estates. #MAKETIME in which they ing a quality product. This trip Dovholuk in her organic gar- Wente was generous in giving us invite their customers to make was filled with a wide variety of den. It was the hottest day of an amazing experience. We had a time for themselves to appreciate experiences, and that has given our trip (102 ⁰F), and there was series of meetings with the heads what truly matters. me direction and inspiration for almost a guarantee of seeing a of the departments that were Serendipitously I was asked— future endeavors. rattlesnake. We happily took our open and informative to the in- post-Legacy Experience—to sit My experience was made chances and continued to plant ner workings of the company. on the marketing board for the unique from many others that seedlings and explore the oasis Of biggest impact on me was Long Island Wine Council. My Les Dames have provided in that Diane has created. We were the morning spent with Diane goal with this position is to create the past because I had a partner rewarded with slices of the most Dovholuk in the Organic the North Fork Wine Country in crime! It was wonderful to memorable melon I have ever Garden. I could spend the entire experience that respects the com- share the week with Robin tasted, still warm from the sun. day basking in Diane’s pas- munity and infuses our passion Epperson-McCarthy. We met Diane has built a beautiful space sion for the garden, which was for a sustainable future in wine with such an impressive array from nothing and is continuing absolutely contagious—even in tourism. Part of building my Salt- of people, all working in a wide to grow and improve it—a truly extreme 102 ⁰F heat with the bird Cellars brand will be build- variety of roles. It was help- inspiring woman! Robin and I threat of rattlesnakes! She has ing bridges within the community ful to have Robin and her vast had another opportunity to eat carved the garden out of the via the Council, the promotional knowledge in this field, to ask her delicious produce when we hillside to supply the Vineyard councils, and local politicians. many questions I would have dined at the Wente Vineyard Table & Tasting Lounge. She is In my application essay I never thought of. Also, we both Table with Amy Hoopes. It was a representative of how the fam- wrote, “I am thrilled that my ily values its employees. home and the The North Fork share a love for the outdoors. I a special experience to eat some Diane is one of the many wine region where I began and really enjoyed having someone of the food that we had helped employees of Wente who clearly continue my career is becoming to wake up early and explore the harvest the day before! love working for the company a respected wine region at the beautiful Livermore Valley with. The clearest lesson I took from and is a wonderful ambassador same time that I am laying the I was thrilled to spend an af- this experience is how diverse ternoon with Wente winemaker for the values of the family. We foundations for my own legacy.” my opportunities are in the also spent time with Project Making our guests part of the Elizabeth Kestler. She gave me food and wine business. I was a tour of the impressive estate Manager Jordan Wente, fifth experience, sharing our passion, inspired by so many women generation. The Wente Family and teaching them what makes winery, shared barrel samples, during my week at Wente, and and answered every single one has been part of the Livermore a sustainable wine region can my eyes were opened to career of my never-ending questions! Valley for seven generations. lead to harmony within the re- paths I had not previously con- I have worked in wineries, but One revelation from my gion. It can also lead to residual sidered. I am so thankful for this this was the first time I had experience was that this was not passion for what makes this opportunity, and deeply inspired witnessed an operation of this designed solely for the Legacy region unique making all of our by the power of opportunity size. It was eye-opening, and winners. Spending the day in the customers ambassadors to not that Les Dames d’Escoffier has helped give me insight into the organic garden, taking a blending just Saltbird Cellars but also to created for women like me. options that I could consider in class, attending a concert, or at- the North Fork of Long Island. SPRING QUARTERLY 2020 19 FARM TO SEA TO TABLE CULINARY AWARD AND JOURNALISM AWARD Katharine Kaley Elder Brammer Owner/Executive Chef Youth Development and of Elderslie Farm Education Manager, Valley Center, Kansas Carnation Farms Hosted by Jacqui Pickles Mauduit, Bothell, Washington Alison Swan Parente, and Hosted by Christine Burns Welbeck Abbey School of Artisan Food Rudalevige and the New England Nottinghamshire, U.K. Chapter

On long bus rides to and from Victoria Gourmet Spices; and I landed in London on a bright Parente, I was inspired by her my downtown catering sales Chris Barensfeld of iFarm. morning after bolting away tireless dedication to the world of job, I fell in love with food and My whirlwind journey then took from our farm in Kansas right Artisan Food and willingness to food systems reading authors like me north to Portland, Maine, to as the busiest blackberry season share her world with me. While Julia Child and . meet Christine Burns Rudalevige, in the short history of our farm at Welbeck, I was immersed in Although in my early twenties, I a passionate food systems advocate. was coming to a close. Grateful the discipline of World Breads had never thought about where We had many long, nerdy chats for the growth of the farm and under the tutelage of Wayne my food comes from and why it’s about what’s happening in her ready to learn, I eagerly headed Caddy. He was an incredible so important to be an educated region. I visited Lisa Webster’s towards the tube. Having ap- teacher. Deft in his own craft, his consumer in today’s food land- North Star Sheep Farm and learned plied to study at the School of ability to translate both knowl- scape. I began to admire chefs and about how she established a unique Artisan Food in hopes of attain- edge and technique effectively food producers who honored their business plan that honors the ing footing for starting a well ex- and in short order was awe-in- craft. Ten years later, I teach chil- quality of her work. I learned about ecuted artisan bread program to spiring. With an emphasis on old dren where their food comes from sustainable oyster production at support our newly opened goat world technique, the use of start- using a beautiful 12-acre organic Abigail Carroll’s Nonesuch Oyster creamery, I was on a mission. ers, levains, and various highly garden as my classroom. farm, and pulled a few straight I met Jacqui Pickles Mauduit specified processes have given me The Legacy Award allowed me from the briny water to taste. that day and the subsequent an incredible advantage of expo- to take my passion and use it Maine State Representative few days in London were full of sure as I pursue breadmaking in Matthea Daughtry enthusiasti- to explore, with 11 Dames, a inspiration, wisdom and a breadth my own establishment. cally shared legislation that she has regional food system that is dif- of exposure to the London food With the opening of our artisan worked on around farm to school ferent and yet quite similar to my scene that I could not have antici- goat cheese creamery in May, my own in the Pacific Northwest. education while hosting us at her incredible Moderation Brewing. pated. Welcomed with a demon- knowledge of bread has already My first host, Nancy Mathe- stration of how to make proper provided an invaluable benefit son Burns Chef Ali Waks Adams created , met me in Boston to English scones and tea, I knew to the depth of our business. establish a foundational view of the a five-course meal for local food writers who told stories of commu- that this week would be an im- We are able to offer the highest New England food system by tour- pactful one. From Fish and Chips quality artisan bread products to ing the city’s historical food hubs. nities supporting local chefs and to an invigorating Greek dinner serve with our cheese and in our The most notable site was Faneuil producers. We went to an organics with a group of Dames from the restaurant and these have been Hall, the original home of Nancy’s fair, a beekeeping lecture, and a London Chapter to a beautifully well received in our community. landmark food hub business, Dole food systems-focused food tour. executed supper club dinner, eve- I will be forever grateful to Alison and Bailey. Nancy’s tour pieced These women have offered together the history of agriculture plentiful examples for me to bring nings with Jacqui were wonder- for providing this experience and and food production in New Eng- back to the farm and use to inspire ful. The Borough Market offered hosting me during my studies. land and helped me understand the next generation to find their enlightening displays, graphic The generosity and kindness of some of the challenges that modern own passion projects within the design, packaging and customer the individuals at the School of food producers are experiencing. food system. I am humbled and service that has oriented some Artisan Food has left a lasting Then, Nancy and I, along with Di- grateful for this opportunity. A of my work in our cheese shop. impact and I can’t wait to return ane Wheeler, visited several Dames special thank you to my efferves- While gaining an appreciation for further study. and their businesses. I am inspired cent hosts, Nancy and Christine. for the culinary expression found Thank you again to Les Dames by their stories and honored to You opened your homes and your in London, I also was inspired by Escoffier International, specifi- know them. Thank you to Mary worlds to me and showed me Jacqui’s open and elegant hospital- cally Jacqui Pickles and Alison Bandereck, owner of Topsfield what beautiful communities you ity and friendship. Swan Parente for this incredible Bakeshop; Liz Mulholland, owner play such important roles in. Next it was off to school at the experience. of Valley View Farmstead; Victoria Kaley with her Boston host, Nancy School of Artisan Food at Wel- Alison Swan Parente and Katharine Taylor and Carrie Richards of Matheson Burns, and Diane Wheeler, beck. Hosted by Alison Swan Elder NE Chapter President. 20 Les Dames d’Escoffier International WINE AWARD CULINARY AWARD Stephanie Jen Schrankel Herczeg Certified Sommelier, Seastar Founder, Philly Food Restaurant Collaborative Seattle, Washington Philadelphia, Pennsylvania Dame Becky Parish-Turner and Hosted by Amy Emberling and the British Columbia Chapter Antoinette Benjamin (Ann Arbor) Okanagan Valley Wineries Zingerman’s

In one capacity or another I have vintage, which soothed our snarled As Director of Business making cheese, I had insightful worked professionally in the wine muscles. Development for Edible Philly conversations with folks from all industry for the past fourteen The following morning, we magazine. I’ve been a huge aspects of the industry. I shared years. When I applied for the headed to a neighboring vineyard fan of Zingerman’s for many meals (delicious, colorful, au- British Columbia Wine award, to pick bucketfuls of Muscat and years, and I was really looking thentic, and special meals) with I wrote about how one aspect of other aromatic grapes. Nibbling forward to learning from these so many incredible people, and the wine industry had thus far grapes right off the vine just after pioneers in specialty foods and I treasured these smaller groups eluded me: working an actual sunrise was a magical experience. customer service. and intimate conversations. harvest. Thanks to the British Co- Watching Wendy and Jay deal Antoinette Benjamin and her One impactful day was our lumbia Chapter and their incred- with a leak in the bladder press husband, Don, hosted me in tour of Detroit, a city similar ible generosity, I was able to fulfill that ruined half the day’s pressed their beautiful home. Antoi- to my Philadelphia hometown. this lifelong dream and work with juice was a lesson in collabora- nette is president of the Ann It has high rates of poverty the indomitable Wendy Rose tive community spirit. Despite Arbor Chapter and hosted a and crime but also a genera- and her husband Jay Drysdale at being under pressure to harvest wonderful potluck where Dames tion emerging with innovative their boutique bubbly operation, and crush their own fruit, several showed off their culinary skills. I solutions to help the city recover Bella Wines. Marina Knutson of winemaker neighbors offered enjoyed hearing their stories and from years of economic hard Spearhead Winery accompanied their help and even lent out their learning more about their career times and create a new iden- me on a tour of Kelowna wineries own bladder presses so that crush highs and lows as women work- tity for the future while not the previous day. Having been would not be interrupted. ing in food and hospitality. forgetting the past. I met with born in Germany and having I homed in on the importance I spent the majority of my time some of the incredible women traveled through its wine regions, of collaboration between growers at Zingerman’s Bakehouse with working to level the playing field I was particularly excited to dis- and winemakers. The exchange my host, Managing Partner Amy and grow new businesses in this cover that German grape varieties of “product for profit” is almost Emberling. I took a class on the colorful and fascinating city, are very popular in the Okanagan an afterthought; rather, how Art of Selling Bread for employees such as April Boyle, the Director wine region. the grapes are grown, how the where I learned about the strict of the Build Institute, which Marina drove me to Bella Wines vineyard is managed, and con- quality standards and methods helps people turn their business in Naramata and after a hearty stant communication on what is used to make the huge variety of ideas into reality by providing harvest lunch in the vineyard, I happening in the vineyard at any their breads and pastries using them with the necessary tools, was put right to work. Chardon- given moment is most important. 100% organic flour and local resources, and support, and Me- nay grapes had been picked earlier I had the pleasure of meeting ingredients whenever possible. gan Burritt, who is working to that day and were now ready for most of the growers with whom “grape checks.” I used a spectrom- my hosts work; each has his own I made strudel—something I develop a fresh, small, engaging eter for the first time to check the farming and vineyard practices, haven’t done since I was in pastry grocery market solution for her sugar levels of the freshly picked and is equally excited to be part school almost 15 years ago. neighborhood. grapes to determine whether it was of the process that will transform I also had an opportunity I think every entrepreneur at time to harvest the rest. Follow- their humble grapes into a bottle to visit each of Zingerman’s some time doubts herself or her ing the science lesson, we went of Bella Wines. businesses and speak with the business. The biggest takeaway out to feed the winery pigs and Overall, I am coming away from managing partners and other from my experience is the then punch down a literal ton of the entire experience with a new leaders—from the original Deli knowledge that there is a sup- fermenting Gamay grapes, quite appreciation for the power of col- to the newest members of the portive network of others doing the workout! Along with an in- laboration and community—Vita- Zingerman’s Community of similar things, that I am on the credible feast that evening (Jay was min C, if you will. I look forward Businesses (ZCOB). In addi- right path, and have a lot to of- a restaurant chef before becom- to seeing many of my hosts at this tion to rolling up my sleeves fer my community. ing a winemaker), we enjoyed a year’s conference, and can’t wait to for hands-on experience in the Jen Herczeg and Amy Emberling at sparkling Gamay from the last learn from others I may meet. Bakehouse and at the Creamery Zingermans Bakehouse

SPRING QUARTERLY 2020 21 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 | GREATER MADISON | HAWAII | HOUSTON | KANSAS CITY | KENTUCKY LONDON | LOS ANGELES/ORANGE COUNTY | MEXICO | MIAMI | MINNESOTA | MONTEREYBAY | 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.

AUSTIN Denise Clarke members of Front of the House, the premier provider of in- novative tableware for restaurants. The workshop included Austin Dames held its annual meeting on November 3 and professional tips and tricks for food styling to help attendees recognized its founding members. A Dutch Oven cooking snap higher quality food photos for social media or busi- and camping demonstration ness promotion purposes. In November, members enjoyed a was held on November 9 at fun, educational evening at Eris Brewery & Cider House, a McKinney Falls State Park. women-owned-and-operated brewery/cider house. The Cider For the first time, Austin vs. Beer Smackdown paired a four-course vegetarian farm- Dames participated in Am- to-table menu by Chef Claire Smyth with seasonal beers and plify Austin’s #GivingTuesday ciders. Managing Partner Michelle Foik gave a tour of the campaign, raising more than brewery and explained the differences between beer, ale, and $1,000 for the chapter. We cider. Certified Sommelier and Cicerone Rebekah Graham also hosted our annual Holi- led a lively discussion of the food and beverage pairings. This day Meal for the Homeless on was the fourth “Dame Somms” pairing dinner, with four more December 7 at the University scheduled for 2020. United Methodist Church. CLEVELAND Elaine Cicora Dames gathered at the popular Tremont watering hole, Lava Lounge, on December 16 for cocktails, conversation and holi- day cheer. The get-together also served as unofficial kickoff for our 2020 grants and scholarship awards programs. For the sec- ond year, we will be awarding a $2,000 scholarship to an Ohio woman enrolled in an accredited culinary program. Applica- tions are being accepted on our website now through March 1. And our longtime practice of awarding $2,000 grants to local organizations that participate in civic agriculture continues in 2020; application information will be on our website soon.

Dutch oven cooking and camping demonstration Austin Chapter Founding Members. Photos: Denise Clarke. HAWAII Dawn Sakamoto Paiva LDEI Hawai‘i was the 2019 beneficiary of Tūtū’s Kitchen, a program created by iconic Hawaiian food restaurant Highway BIRMINGHAM Martha Johnson Inn and coordinated by Dawn Sakamoto Paiva. Every month A November Holiday Botanical Cocktails class conducted features a different dish from a family—shared with the by Feizal Valli and Rachel Roberts, owners of the James restaurant by program participants—called “Tūtū” (Hawaiian Beard Award nominated Atomic Lounge, kicked off the for grandparent or beloved elder). Quarterly Sunday Dinners fall holiday season for Birmingham Dames. Kathy Mez- highlight the dishes for the period. A portion of sales from the rano and Jan Gautro organized the class, held at Kathy G’s featured monthly dishes and Sunday Dinners was donated to Gardens Café. It was popular with members and guests! LDEI Hawai‘i, amounting to more than $1,000 for the year. December 9 found members gathering for an impromptu The goal of the program, says Highway Inn’s third-generation drink at Dread River, a new distillery in Birmingham that owner, Monica Toguchi Ryan, “is to help us to preserve specializes in small batch Bourbon, whiskey, vodka, gin, and our culture and memories, to let people share not just their rum. Dames were thrilled when the owners approached the families’ favorite food, but also their stories—where the recipe group and invited the Dames to tour the facility. Great wine, comes from, how they learned to cook it, how they ended up food, and conversation abounded at our Holiday Party held being that person in the family that keeps these family food at Martha Johnston’s home on December 15. In the spirit traditions alive.” of the season, Dames brought kitchen items as holiday gifts for women at a local shelter. It seemed appropriate that we have one last gathering to close out 2019, so Birmingham Dames joined in a TAKEOVER at Atomic Lounge. Now you might find Dames with a drink named for them on the menu or featured on the wall of fame.

CHICAGO Gina Voci In October 2019, Chicago Dames enjoyed a hands-on workshop, Food Photography with Your iPhone, conducted by renowned culinary photographer Huge Galdones. It Chapter President Kristin Jackson, Vice President Jenn Marr, Clare was co-presented by Shannon Kinsella, the test kitchen Bobo, Kathi Saks, Dianne Vicheinrut and Lori Wong lent their skills manager and food stylist for the Chicago Tribune, and by and family recipes to the program.

22 Les Dames d’Escoffier International KANSAS CITY Karen Adler and Lousie Meyers helped Les Dames Nashville offer scholarship and mentorship to women in the food, farming, beverage, and hospitality industries Our chapter hosted a “Bee-Friendly Happy Hour” on April 22 through the organization’s career advancement grants. from 4:30 - 7:00 p.m., celebrating Earth Day and raising money for Kansas City Community Gardens (KCCG) as part of our NEW YORK Louise Kramer & Sharon Franke chapter’s Green Tables Initiatives. This fifth annual event was held “More home cooking, less food waste, East African flavors, and at Louise Meyers’ kitchen retail store, Pryde’s, and this year it was no more cauliflower!” These were predictions made at LDNY’s all about honey, fifth annual The Next Big Bite. A culinary star panel shared views with guests learn- on what we’ll be cooking, eating, and craving in 2020. The panel ing how to make included Justin Chapple/Food & Wine; Jake Cohen/feedfeed; Gaby honey-inspired Dalkin/What’s Gaby Cooking; Cassy Joy Garcia/Fed + Fit; Vallery desserts from The Lomas, winner of The Great American Baking Show; and Megan Great American Scott of the new Joy of Cooking. The moderator was Sarah Carey Baking Show star, from Martha Stewart Living . Keynote Speaker Deb Perelman of J.C. Gregg. They Smitten Kitchen, and culinary historian Jessica B. Harris, presented created a bee- closing remarks. Perelman predicted people cooking more at friendly container home “as a break from the news.” Panelists expect more sustain- garden from KC- able seafood and vegan alternatives plus increased interest in spice CG’s Ben Sharda. and acid. Harris says we’ll see more “new foods from unknown, All proceeds will untapped cultures” such as fonio, a gluten-free Senegalese grain, go to KCCG; Roxanne Wyss Bateman serves guests at fundraiser Peruvian ahi peppers, and new rice varieties. “Food is culture. tickets in advance for Kansas City Community Gardens. Photo: Karen What’s on our plate often reflects who we are. In the upcoming cost $25 or $30 Adler. year we will be serving it up and savoring it thoroughly.” Harris at the door. Raffle said. A portion of proceeds went towards LDNY scholarships with tickets—five for $20—brought in more revenue. This philanthrop- generous sponsorships received from Kerrygold, Wolf Gourmet, ic event for KCCG helps low-income families with their gardening Melitta, Hestan Culinary, Niman Ranch, Abigail Kirsch, and efforts throughout greater Kansas City. The gardens help to build Catskill Provisions. 200 words community and ward off blight block by block. LDEI Kansas City is proud to be a part of this positive cycle for more than five years.

MONTEREY BAY Carol Hilburn On November 12, 2019, the Monterey Bay Chapter hosted a Gathering of the Disciples and Les Dames d’Escoffier Induction Ceremony. The event, held at The Club at Pasadera, featured a five-course dinner menu prepared by Executive Chef Colin Moody and a silent and live auction. The new Dames inducted that eve- ning were: Elaine Giuliano, Mia Jarick, Monica Lal, Anna Marie Remedios, Margaret Spring and Amy Stouffer.

NASHVILLE Margot McCormack Chef Margot McCormack and the Nashville Chapter hosted Grande Dame Nathalie Dupree at a special luncheon at Margot Café & Bar on December 11, 2019. The proceeds from the event President Sharon Franke and The Next Big Bite Chair, Nancy Wall Hopkins. Several of The Next Big Bite committee members - Carrie Bachman, Nancy Wall Hopkins (Chair), Julia Stambules, Janet McCracken, Louise Kramer, Sharon Franke, Ronnie Campbell and Patricia Clough. Photo; Cynthia Carris Alonso.

ONTARIO Jenny Ratcliffe Wright, CWM The inaugural fundraiser for the Ontario Chapter was held on November 25, 2019, at Jules Bistro on Spadina in Toronto for a welcome dinner and fundraiser. There was a constant flow of interesting and stimulating conversation as members from the cu- linary and wine industry shared their passions and interests in the industry and found common ground. The prix-fixe three course menu featured delicious French classics such as soupe à l’oignon, and salade de chèvre chaude for starters. Among the main course choices where saumon grillé and steak frîtes. Followed by delec- table favorites such as mousse au chocolat and crème brûlée Dames tried to outbid each other on silent-auction items. The J de Telmont 2009 Blanc de Blanc Champagne was highly coveted as its estimated value was a modest $69. The La Collina dei Ciliegi Scenes from Les Dames Nashville luncheon honoring Nathalie Dupree. Amarone della Valpolicella DOCG 2003 was another very popular Photos: Mayter Scott item. One very interesting wine that attracted attention was a wine

SPRING QUARTERLY 2020 23 from Sweden: Blaxsta Vineyard ‘Akero” Apple Icewine 2006. The bidding was furious for two gift certificates for a prix-fixe, à la carte SAN ANTONIO Karen Haram three-course dinner for two from Kanvas catering and events by On December 16, 2019, for the tenth time, our chapter hosted Executive Chef and Founder Crystal Power, valued at $200 each. a Christmas party for abused, neglected and at-risk youth at Roy Just over $1,000 was raised due to the generosity of the spon- Maas Youth Alternatives. Members prepared and served a filet sors: Tod Warner and Kathryn Taggart Braneff and Esprit du Vin; mignon dinner with all the trimmings, then each child opened a Crystal Powell, executive chef and founder of Kanvas catering and duffle bag packed with a blanket and numerous gifts from his or events; Chantal Fry, founder of Saletti; and Doris Miculan Brad- her wish list, all selected and paid for by generous members. The ley and Liz Palmer, who donated wines from their private cellars. youth then decorated their own gingerbread houses, with a bounte- ous assortment of candies. Sharing Christmas with these recipients PHILADELPHIA Deanna Segrave-Daly is a highlight of the year for our chapter.

San Antonio Dames and gingerbread house decorating supplies. Photo: Karen Haram. Toasting Dock Street beers at Holiday Happy Hour: Maryann Baldassarre, Fran Costigan, Jill Weber, Kathy Gold, Linda Forristal. Jennifer Kirby with SAN DIEGO Megan Leppert donations for No More Secrets We had a busy fall/winter this year with induction of new mem- Our new board met for the first time in November 2019. Jill bers and board officers, educational programs, building partner- Weber (President), Amanda Feifer (1st Vice President), Jaqueline ships with local culinary arts programs, and a cookie fundraiser at Peccina Kelly (2nd Vice President), Liana Ottaviani (Record- the La Jolla Open Aire Farmers Market. In November, Dr. Sabrina ing Secretary), Deanna Segrave-Daly (Corresponding Secretary), Falquier Montgrain led a group of Dames and community mem- Maryann Baldassarre (Treasurer), and Pat Nogar (Green Tables) bers on a beautiful, senses-awakening food journey at Parakeet are all inspired and ready to keep the phenomenal membership Café that explained and demonstrated the importance of culinary growth, abundant program offerings, and uptick in scholarship medicine. She partnered with Chef Jeff Armstrong of Parakeet fundraising moving forward in the spirit of our all-star outgoing Café as well as owners Carol Roizen and Jonathan Goldwasser to board. As a wrap up to the end of the year, we hosted our annual create a menu for us that would be a complete sensory experience Holiday Happy Hour at Dock Street Philadelphia (the first female and teach different components of nutritional knowledge and the owned brewery in America!) Donations of feminine products were culinary arts. collected for the No More Secrets charity and their R.E.D. box In December, LDEI San Diego worked with Megan Leppert and initiative designed to address and ameliorate “Period Poverty”, San Diego Continuing Education’s Culinary Arts department on a particularly for youth. cookie fundraiser at the La Jolla farmer’s market to raise money for scholarship opportunities. Thirty culinary students and instructors SACRAMENTO Sue Huffman Robison worked on producing over 50 dozen cookies of different varieties Chairman of the LDEI Sacramento Scholarship committee, Sue for the successful event. We are planning more upcoming chapter Huffman Robison,presented the first Sacramento Les Dames St. events that focus on education and the community in order to con- John’s Star Culinarian award to Whitnee McCollum. Whitnee is a nect, collaborate, and build strong partnerships to increase LDEI graduate of the St. John’s Program for Real Change, which serves awareness in San Diego County. women who are ready to make a major change in SOUTH FLORIDA Irene Moore their lives. The program In November, South Florida Dames held their second fundraiser offers shelter and reha- of the season, We Love Amare, a delicious four-course dinner at bilitation to homeless Amare in South Beach focusing on the cuisine of Italy’s Amalfi and battered women and Coast. This mountainous coastline between and their children. The $2,000 features gorgeous towns hugging the mountainsides, beautiful award will go towards beaches, and jaw-dropping views. Chair Gina Castaldo Natoli, housing the new culinary whose family hails from the Amalfi Coast, spoke about the area’s graduate as she starts abundant fish and seafood, and the fruit and vegetables that ripen her career. Liz Mishler, to perfection in the Mediterranean sun. Shrimp, redfish, pezzogne, owner of Bella Bru Cafe, bream, sea urchins, octopus, blue fish, and mollusks are featured catered the awards dinner. in recipes such as Scialatielli ai Frutti di Mare, a dish made with Members of the Sacra- seafood and the fresh pasta typical of the Amalfi Coast. Lemon mento LDEI chapter also trees abound in the landscape, and Gina noted that lemons are donated new pajamas for used in any number of local recipes, such as the world famous Les Dames St. John’s Star Culinarian award St. John’s annual holiday wss presented to Whitnee McCollum b y limoncello liqueur, and she donated a bottle of it as a raffle prize. pajama party. Sue Huffman Robinson. Photo: Liz Mishler The Southern was paired with Italian wines from by

24 Les Dames d’Escoffier International Did You Miss This Networking Opportunity? “She hasn’t worked here in five years,” said the representative at the restaurant I telephoned. I had gotten the phone number from a Dame’s listing at the www.ldei.org Member Directory. Really? If you haven’t updated your bio and contact informa- tion for five years—or even ONE year, you may be missing out on valuable job or networking opportunities. Susan Slack and I, the two Quarterly editors, use the online Member Directory to publicize your accomplishments. If your information is incorrect, it will also be faulty in the Patty Morrell Ruiz of The Mad Table. printed directory that you can purchase. Why not spend a couple of minutes to make sure your listing is correct? More Mariposa Italian Wines, sponsored by Boston Chapter President, than 2,500 Dames may be trying to reach you! Judith Fabre McDonough. Our chapter thanks her for the gener- ous donation. How to Update Your Directory Listing 1. To update your listing in the online Member Directory, which is WASHINGTON, D.C. Olga Boikess used to print the paper directory that you can purchase, go to: www.ldei.org and click on “Member Login.” “Politics on the Plate” was the focus of a panel on politically charged incidents in restaurants where the nation’s business is often 2. Scroll down and type in your username (the email address that conducted. The D.C. Chapter hosted a sold-out public forum at LDEI has on file for you in the LDEI database.) Type in the pass- word; then click on “Sign In.” (Can’t remember your password? the National Press Club in October 2019 attended by 90 people. Click on the “Reset Password” link or email [email protected]) Reported by the major media, including The Washington Post and 3. Click on “My Account.” This is where you can update your Washingtonian magazine, the forum and its publicity has helped to contact information and be listed in up to three professions. broaden the audience for the chapter’s fundraising. Click on “Update Account.” 4. Next, click on “My Biography.” Here you can upload a photo of yourself and enter biographical information. Then click on “Update Biography.” That’s it. You’re done. Thank you for posting your correct information.—CiCi Willliamson

The first in colorful cookware. The finest in quality and design. The favorite for generations. From left: Ruth Gresser, founder/owner, Pizzeria Paradiso restaurants; Amy Brandwein, chef/owner, Centrolina & Picolina; Laurent Menoud, general manager, Café Milano; moderator Carol Joynt, author, journalist, book- ing producer CBS, Face the Nation; Maria Trabocchi, co-owner, Fabio Trabocchi Restaurants; Ashok Bajaj, CEO, Knightsbridge Restaurant Group; Stephanie Wilkinson - owner, The Red Hen, Lexington, Virginia.

Six panelists, including Amy Brandwein and Ruth Gresser, talked about how they handle the heightened political mood in their public dining rooms. Panelist Stephanie Wilkinson, owner of the Red Hen in Lexington Virginia, held the audience’s atten- tion with a first-person account of her refusal to serve then-Press Secretary Sarah Huckabee, and the subsequent media storm. Ruth said she held active shooter training for her pizzerias’ staff, but hap- pily her locations have not had problems. Amy said her Centrolina and Piccolina restaurants serve bold names from both parties without any problems. Maria Trabocchi’s restaurant, Fiola, was the scene of an incident targeting Senator Ted Cruz. Now backpacks are not allowed in the dining room, and the Secret Service does sweeps. The entire panel session can be seen at www.youtube.com/ watch?v=9tKO_de2Jac&feature=youtu.be Proud to support the mission of Les Dames d'Escoffier

SPRING QUARTERLY 2020 25 MEMBER MILESTONES Dottie Koteski (Philadelphia) ATLANTA Cathy Strange, vice 2019” published in Gena Berry headed president of specialty the January 1 issue of up “all things cu- product at Whole the Tribune. Among linary” for the Foods Market, was the best recipes were: Charleston Wine featured in a Decem- Stacey’s Aperol Spritz + Food Festival in ber 12 episode on Bars and JeanMarie’s March and Taste of TheKitchn.com about Cinnamon Apple Derby on April 30, her job and personal Sheet Cake, and hosted by Churchill life. During the fea- Cathy Strange Anupy’s Roti. Shan- Anupy Singla Down in Louisville, Gena Berry ture, Cathy proudly non Kinsella was which preceded mentioned her involvement with LDEI. the food stylist for the Derby Weekend. www.culinaryworks.net food photos for each BIRMINGHAM Karen Bremer, CEO of the Georgia recipe. Anne Cain Restaurant Association, which is the uni- , RD, was Kim Hack’s popular fied voice for 18,400 plus restaurants in named one of the artisan chocolate cafe, Georgia that have total sales in excess of Top 25 Women in Cocoa + Co., marked Alabama Media 2019 $22.9 billion, was named one of Georgia its five-year anniver- Shannon Kinsella Trend Magazine’s “100 Most Influential by Business Alabama sary in May. Since Georgians of the Year” for 2020 and has Magazine. As special opening in 2015, been on the list since 2016. projects editor for Cocoa + Co. has https://www.georgiatrend. Meredith Corpora- Anne Cain tantalized taste buds com/2019/12/31/100-most-influential- tion in Birmingham, with craft chocolate georgians-visionary-forces/ Anne produces news- bars from across stand special edition Gina Christman received a Champagne the globe, beautiful issues for popular bonbons, house-made Master Level Certificate through the brands including Food Wine Scholar Guild in Washington, D.C. pastries, confections Kim Hack & Wine, Cooking Light and carefully crafted As of January 1, Gina’s title is Publisher and Weight Watchers. Emeritus of Atlanta Homes & Lifestyles beverages. Andrea Snyder, magazine; she will remain an editorial chief https://cocoaandco.com/ Andrea Snyder contributor on the subjects of luxury creative officer of Ur- Amelia Levin has travel, culinary and spa. http://atlanta- ban Cookhouse, was signed a contract homesmag.com named a 2019 Woman Making Waves by with publisher Globe AMD Branding for her leadership across Pequot for the second AUSTIN Alabama, her support of other local busi- edition of the Chicago Kendall Antonelli, nesses, and her dedication to empowering Chef’s Table: Extraor- president of Les other women around her. www.urban- dinary Recipes from the Dames’ Austin cookhouse.com Windy City. Amelia chapter and owner of authored the first BRITISH COLUMBIA Amelia Levin Antonelli’s Cheese, edition of this popu- Diane Clement spoke on January received The Order of lar cookbook 10 years ago. 18 at the Women’s Canada in 2020. A Canadian pioneer for March on Texas Kendall Antonelli women in sport, she is also the author of COLORADO Capitol in support of women’s rights. many cookbooks, and showed her love of Megan Bucholz, Photo: Arnold Wells healthy, locally grown food by co-found- owner of Local ing the iconic Tomato Fresh Food Café. Jackie Letelier, owner of Casero, and Joi Table Tours, Colo- Susan Mendelson Chevalier, founder of The Cook’s Nook, * , president of The rado’s longest running Meeru Dhalwala were meritoriously awarded grants from Lazy Gourmet, , food tour operator, the Austin Food and Wine Alliance. owner of Vij’s and Rangoli Restaurants, celebrated her 10th and Barb Finley, founder and CEO of year in business. The Project CHEF Education Society, were company’s small Megan Bucholz inducted into the British Columbia Res- group walking tours taurant & Food Services Association Hall explore the diverse local food scenes in of Fame for 2019. Denver, Boulder, and Fort Collins. www. localtabletours.com CHICAGO Stacey Ballis, food DALLAS writer, JeanMarie Michele Brown, Brownson, Chicago CEPC, EWMCS was Tribune columnist, awarded Pastry Chef Anupy Singla Pat Sharpe, executive editor for Texas and , of the Year for the Monthly, celebrated her 45th anniversary cookbook author, had Heart of Texas Chap- with this nationally recognized magazine. recipes featured in ter of the Texas Chefs the “Best Recipes of Stacey Ballis Association, American www.TexasMonthly.com. Michele Brown

26 Les Dames d’Escoffier International Culinary Federation which qualifies her for the globe. www.hospitalityiseverywhere.com SOUTH FLORIDA Maude Eaton addition competitions. In February, Michele Kathryn Gordon, owner of Loire Valley , known competed at the IKA Culinary Olympics with Cooking, marked her 20th year anniversary. around South Florida for the Manitoba Agricultural Regional Culinary Kathryn led her annual her amazing Saffron Sup- Team - TexMan. cooking course through per Club pop-up dinners, Paula Lambert, Found- Loire Valley with the recently organized a very er and President of the launch of the first cook- successful Supper Club Mozzarella Company, ing program video and a pop-up at the Lobster Bar Maude Eaton relates that her cheeses cookbook which cel- Sea Grille (@lobster- won four awards at the ebrated the first 20 years barmiami) in Miami 2019-20 World Cheese of receiving guests at Le Beach. The dinner highlighted , Awards in , Moulin Brégeon. with special guest Greek Star Chef Pano Kara- Italy. These were: Gold LoireValleyCooking.com Kathryn Gordon tassos from Atlanta. for Capriella, Silver Paula Lambert Barbara Seelig Beyer for Hoja Santa Goat ONTARIO (formerly Seelig Brown) Cheese, and Bronze for Goat’s Milk Caciotta Margaret Swaine was awarded First Prize for attended The Food & and Queso Oaxaca. www.mozzco.com/awards the Best Travel Column/Blog by the Travel Wine Classic in Aspen Nikky Phinyawatana, Media Association of Canada at their annual and featured it in her chef/owner, celebrated conference in 2019. cooking & wine show, the 15th anniversary https://www.travelmedia.ca Stress Free Cooking, seen of her first Asian Mint on We Cook TV, avail- SAN FRANCISCO Barbara Seelig Beyer restaurant location. The able on Roku, Amazon Antonio Allegra celebration included received the Lifetime Firestick, and You Tube. throwback dishes and a Achievement award from the San Francisco You can also see clips at daylong party, in which Professional Food Society. Toni also received a www.stressfreecooking.com 100 percent of ticket reading and entry in the Congressional Record. Nikky Phinyawatana WASHINGTON, D.C. sales went to the Texas Congressman Mike Thompson named her as Johanna Mendelson Restaurant Association Education Foundation Woman of the Year based on culinary, viticul- Forman and Les Dames Dallas. Nikky now has four tural, leadership, and community activities lectured at locations in the Dallas area. over more than four decades. Tshingua University in https://asianmint.com Beijing in February on SEATTLE Culinary Diplomacy and LOS ANGELES/ORANGE COUNTY Breanna Beike’s Heritage Restaurant in Social Gastronomy and Talia Samuels, founder Woodinville Wine Country was honored to joined Venezuelan chef be included on 425 Magazine’s Must Try for and Chopped winner Johanna Mendelson of Outshine Public Forman Relations, celebrated 2019, best ”New Kid on the Block” in No- Adriana Urbina in Peru five years in business vember of 2019, on the heels of having been to promote women entrepreneurs in the food in May. Her company voted Best of 425 Magazine & Open Table space. Johanna was a guest on the Share Our is widely recognized as Diner’s Choice for last year. Strength podcast, Add Passion and Stir, on one of Orange County’s https://425magazine.com/add-these-to-your- December 4. premier restaurant must-try-list/ Claire , Paula Jacobson,and Sheilah public relations firms. Talia Samuels Kathy Casey’s Rel’Lish Kaufman collaborated with the National She proudly represents Burger Lounge located at Osteoporosis Foundation on Healthy Bones: an all-star roster which includes James Beard Seattle-Tacoma Interna- Build Them for Life, A Food-for-Bones Cook- Award-winning and Michelin starred chefs. tional Airport has been book. This book is chock-full of information www.outshinepr.com listed as one of the 10 on osteoporosis, including what it is, its Best Bars in the Busiest causes, risk factors, treatments, the nutrients NASHVILLE U.S. Airports by Fodor’s that promote bone health, and recipes incor- Laura Rodriguez has been the personal chef Travel. Casey’s airport porating those nutrients. The book is available to the lead singer of the country music band, concept features unique Kathy Casey at www.nof.org. Florida Georgia Line, and his family and staff burgers, salads, cocktails Amy Riolo just released her first, private label since summer 2019. on tap and craft cocktails. EVOO, a blend from the Abruzzo region of [email protected] Italy. Trappeto di Caprafico, the award-win- ST. LOUIS ning estate where the oil is made, is one of the NEW YORK Joan Ferguson received most popular stops on her Heart of Italy and Jennifer Baum cele- the Feed My People Grape and Truffle Cuisine and Culture tours. brates Bullfrog + Baum’s Standing Ovation Award 20th anniversary this for her work on the Toni Tipton-Martin’s spring. The company is Executive Board of Feed article “The Legacy of a creative marketing + My People in operations Pralines,” with recipes communications + digi- and leadership. One of from her new book, tal agency that represent the largest help centers in Jubilee: Two Centuries of the best in hospitality, the St. Louis area, Feed Joan Ferguson African American Cooking, Jennifer Baum tourism, products and My People, has provided appeared in the December lifestyle brands. Headquartered in New York, food and other assistance since 1982. issue of Southern Living Bullfrog and Baum has satellite offices across Magazine. Toni Tipton-Martin

SPRING QUARTERLY 2020 27

IN MEMORIAM Lina Fat (Sacramento) Co-founder of the Sacramento Chapter, Lina Fat, a pioneering restaurateur and Sacramento legend, passed away Novem- ber 25, 2019, after a lengthy illness. She was 81. Lina was best Eating “The Vine that Ate the known for her work at her family’s flagship, South” Turnabout is Fair Play Frank Fat’s, where she By Sandra Lach Arlinghaus (Ann Arbor), was first a chef and William E. Arlinghaus, and Weston Lindemann later vice president of culinary research and For the past two years, the Ann Arbor Chapter has been working with development. The a group in Meridian, Mississippi, to learn more about kudzu with an restaurant won the eye to creating positive opportunities from this invasive vine. Kudzu is James Beard “America’s Classic” Award a pest that spreads at alarming rates as it drapes over forests, telephone (2013); and Michelin Bib Gourmand poles, houses, and more, as some sort of giant topiary. Kudzu is often Award (2019). referred to as “The Vine that Ate the South.” Sadly, kudzu also adds Lina graduated from the School of greatly to greenhouse gas and carbon footprint issues. Pharmacy at the University of Califor- The focus of this group centers on a Green Tables initiative specific nia, San Francisco, but the Hong Kong to vegetation (kudzu) in the South. What we seek, initially, is to native eventually gravitated to the res- provide an academically-oriented archive of existing ideas for kudzu taurant founded by her husband Ken’s removal in various ways: conventional eradication approaches and father, Frank. more imaginative approaches involving elements of , During her lengthy career, Lina earned arts, and crafts. There are already numerous suggestions for such, many honors, including: Sacramento available online. Of course, we may well generate more, including Restaurateur of the Year by the Califor- some imaginative business approaches. We encourage readers of the nia Restaurant Association (1987); Chef LDEI Quarterly to send us ideas, comments, and to participate with of the Year by the California Capitol us in this Green initiative. Chefs Association (1998); Old Sacra- Two Dames that we know of are already involved to some extent. mento Citizen of the Year (2000); and Liz Williams (New Orleans), suggested the fine idea of using a form Lifetime Achievement Awards from the of kudzu flour as a chicory replacement in coffee. Nathalie Dupree Sacramento Chapter of the California (Charleston) has already been working on her own to create kudzu Restaurant Association and the Califor- recipes. Think about it! Are kudzu leaves a replacement for kale or for nia State Assembly. grape leaves? Are kudzu blossoms suitable for stuffing? Does kudzu Former California Governor Jerry Brown really work as a hangover cure as some claim? Check out our website and superstar Chef Martin Yan, who got and add to it. We welcome all ideas and thoughts: http://www. his start in her restaurant kitchen, were BonusUse.com/ among those who eulogized Lina at her In addition, we seek to create innovative business opportunity in December 16, 2019, memorial in Cathe- the South, as a “green exchange” or as “energy credits” for firms that dral of the Blessed Sacrament. wish to invest in kudzu removal. Such a business swap would come “Lina was a master of building bridges as environmental, or Green, credits for business opportunity. Cur- within our community, and her restau- rently the Meridian group is engaged in creating, through municipal rants and legacy represent exactly that and federal channels, the means to generate energy credits, based convergence of culture, ideas, and people on kudzu control, to attract businesses to Meridian. Stay tuned for that make our region great,” said U.S. updates and progress reports! Rep. Doris Matsui. “While Lina was • Liaison between Ann Arbor and Meridian and contact person, known as a business titan and culinary Sandra Lach Arlinghaus (Ph.D. Geography), [email protected] , innovator, I will always remember her LDEI member, Ann Arbor Chapter and dual member with Chicago kindness, friendship, and dedication to Chapter. Co-founder and First President, Ann Arbor Chapter. continually working towards a better http://www-personal.umich.edu/~sarhaus/ Sacramento.” “I remember Lina’s lovely, gentle pres- • William E. Arlinghaus (Ph.D., Mathematics), General Manager of ence and graciousness when we held our the Brickhaus Brewtique and creator of Energy Credit Idea. first induction dinner (at Frank Fat’s) • Meridian City Council Member: Weston Lindemann, political con- just four years ago and she presided over nection and guide through political process the kitchen so each course came out • Donna K. Tope, J.D. and M.S. Co-founder and Past President, absolutely perfect,” said chapter president Ann Arbor Chapter LDEI. Amina Harris. “I will recall warmly her honesty as she spoke about her path in • Douglas Hall, Meridian, Retired Engineer the world of food. I will miss Lina Fat. I • Billie Hall, Meridian, Retired Banker think much of Sacramento will, too.” • Jay Crane, Meridian, Cemetery Owner. —Debbie Arrington

28 Les Dames d’Escoffier International SPRING QUARTERLY 2020 29 The Brock Circle GLOBAL CULINARY By Ann Stratte (Washington, D.C.), postcard LDEI Immediate Past President I remember sitting at the LDEI St. cle Louis conference in 2012—with Cir ck President Mary Moore presid- o “Circumnavigating Spain r ing over the Council of Delegates B meeting—when the launch of “The and Her Regional Foods” Brock Circle” was first introduced L D to the membership. It took a surpris- EI From the Basque area in the north to south- ing turn when Alice Gautsch Fore- ern Moorish Andalusia and eastern provincial man (Seattle) issued a challenge which, Catalonia, a sell-out crowd of 45 learned by day’s end, would result in $20,000 in contributions and about the regional foods of Spain at Jose pledges. The Brock Circle, named for our Grande Dame Andres’ Jaleo restaurant in Arlington, Vir- and Founder Carol Brock (New York) was launched on that ginia. Washington, D.C., date and on its way to its million-dollar goal! Chapter President Stacey The Brock Circle has provided funding for leadership confer- Adams and CiCi William- ence speakers, webinars, and various LDEI educational ma- son showed a PowerPoint terials under the guidelines outlined in our LDEI operations presentation that took at- handbook. At the 2019 conference in Nashville, the Brock tendees 2,000 miles around Circle sponsored an afternoon with Carla Hall (Washing- Spain to visit the top sites ton, D.C.), “Being Authentic While Facing Adversity.” This in Madrid, Toledo, Vitoria, provocative and inspiring talk was also videotaped with a link Bilbao, San Sebastian, Pam- available at ldei.org on the home page. Our goal is to provide plona, Barcelona, Valencia, Global Culinary all members access to this inspiring material. Granada (Al Hambra), the Costa del Sol (Malaga) Initiative I want to thank sincerely the Dames who have made an Seville, and Cordoba (Mosque of the Caliphs). The investment in the future of LDEI and our members who tapas luncheon included nine dishes for each person: Endibias con queso will carry on our legacy. de cabra y naranjas (Endives with goat cheese, oranges and almonds); BROCK CIRCLE MEMBERS Pan con tomate ttoasted slices of rustic bread brushed with fresh tomato); Beth Allen * Alison Awerbuch * Antoinette Benjamin * Claire Patatas bravas (a Jaleo favorite of potatoes with spicy tomato sauce and Boasi * Olga Boikess * Carol Brock * Janet Burgess * Dolores alioli); Gambas al ajillo (the very, very famous tapa of shrimp sautéed Cakebread * Julie Singer Chernoff * Julie Dannenbaum * with garlic and brava sauce); Espinacas a la catalane (Sautéed spinach, Eileen Dubose * Toria Emas * Patty Erd * Teresa Farney * Linda pine nuts, raisins and apples); Chorizo a la sidra con puré de patatas al Forristal * Sylvia Ganier * Alice Gautsch Foreman * Patricia aceite de olive (Homemade traditional chorizo with olive oil mashed Gelles * Kathy Gold * Maria Gomez-Laurens * Mary Ellen potatoes; Croquetas de pollo (traditional chicken fritters); Flan al estilo Griffin * Barbara Hanley * Dianne Hogerty * Caroline Rose de mama Marisa con espuma de crema catalane (classic Spanish custard Hunt * Abigail Kirsch * Tina Krinsky * Hayley-Matson Mathes * dessert with “espuma” of Catalan cream and oranges); and Pan con Melissa’s Produce * Brenda McDowell * Mary Moore * JoAnne chocolate (chocolate flan with Naganawa * Margaret Norfleet Neff * Sharon Olson * Marsha caramelized bread, Palanci * Margaret Happel Perry * Braiden Rex-Johnson * olive oil and brioche Aileen Robbins * Linda Roth * Beverly Soules * Ann Stratte * ). Vanessa Trost * Sharon Van Meter * Jeanne Volz * Carolyn Photos: Stacey Adams. Wente * Lori Willis * Stacy Zeigler BROCK CIRCLE CHAPTERS Atlanta * Austin * Boston * Chicago * Dallas * Houston * Monterey Bay * Nashville * New England * New York * Phialdelphia * San Antonio * Seattle * St. Louis * San Francisco * Washington, D. C. Many thanks to LDEI Past President Hayley Matson- Mathes (Hawaii) and committee members Sharon Olson and Patty Erd (Chicago), and Margaret Happel Perry (New York) for their work in putting together such a won- derful program this past year. I am honored to team up with Bev Shaffer (Cleveland), Barbara Hanley (New England), Brenda McDowell (Chicago) and Dianne Hogerty (Kansas City) to form this year’s Brock Circle committee. We look forward to mak- ing good use of the funds and invite you to join the Brock Circle going forward. Please feel free to contact me with any questions regarding this philanthropic group. [email protected] or 410-903-2682

30 Les Dames d’Escoffier International MAKING MEMORIES AROUND THE TABLE SUBMISSION GUIDELINES SINCE 1973 DEADLINES SUMMER ISSUE— APRIL 10, 2020 FALL ISSUE— AUGUST 1, 2020

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

CHAPTER PROGRAMS (Editor, Nichole Bendele) To submit your chapter program, go to this link: http://link.ldei.org/ldei-chapter-programs Up to 200 words about chapter events that have already occurred. For any questions or issues, email the editor at [email protected]. Include: • CHAPTER • SUBMITTER’S NAME • Maximum 200 words for each chapter. • Captions for all photos submitted. Photos without captions will not be used. Submissions that exceed 200 words will be edited to comply. Press releases are not accepted. We regret we don’t have space to print full menus but menu items can be included in the copy. Note: “Chapter Programs” and “Member Milestones” may be dispersed through LDEI social-media channels, as well as in print and online. PHOTOGRAPHY/IMAGES • Electronic images must be properly focused and in color with a minimum resolution of 300 dpi (TIFF or JPEG). • Cell phone photos are acceptable if they meet requirements. • Do not send photos taken off the Internet or embedded with text in Word files or PDF files. • Include photo credits, if required. • A photo permissions form must be submitted. • A maximum of three photos can be submitted per chapter. • 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 (Not for the Quarterly) This bimonthly email newsletter reports upcoming events in other chapters. Include title, date, time, cost, a one-sentence description, and an email contact for your chapter’s events. For any questions or issues, email the editor at [email protected]. www.cakebread.com @cakebreadcellars 8300 St. Helena Hwy., Rutherford, CA 94573 UPCOMING in the summer issue Dames Giving Back | Grande Dame Nominees | Flavors of Mexico

SPRING QUARTERLY 2020 31 PRESORTED Ann Arbor Miami FIRST CLASS Atlanta Minnesota U S POSTAGE Austin Monterey Bay PAID Birmingham Nashville LOUISVILLE KY Boston New England P.O. Box 4961 PERMIT #1051 British Columbia New Orleans Louisville, KY 40204 Charleston New York Charlotte/ Western Carolinas Palm Springs Chicago Paris, France Cleveland/ Northeast Ohio Philadelphia Colorado Phoenix Dallas Portland Greater Sacramento Des Moines San Antonio Greater Madison San Diego Hawaii San Francisco Houston Savannah/ Kansas City Coastal Georgia Kentucky Seattle London South Florida Los Angeles/ St. Louis Orange County Washington, D.C. Mexico

Greater Madison Chapter WELCOME, Founding Members Samantha Ashley, Business Development & Innovation Manager, Emmi Roth Cheese Madison Chapter! Kara Bresnahan, Regulatory Principal Late breaking news! The Greater Madison Chapter Scientist, Kerry was ratified by the Council of Delegates on March 6. Nicole Bujewski, Pastry Chef, The French Hooray! Below is a list of their 16 founding members. Pastry Schoo President Nicole Bujewski is a former member of the Beth Crave, Customer Service/Corporate Chicago Chapter. When she and her husband relocated Chef, Crave Brothers Farmstead Cheese to Madison, the capital of Wisconsin, the distance was too great to continue active membership in her beloved Elizabeth Dahl, Executive Pastry Chef, Deja LDEI chapter, so she was determined to start a chapter Food Group (Letoile, Graze, Estrellon) in her new hometown. Nicole first made contact with Linda Eatherton, Partner, Director, Global the LDEI Board of Directors in November 2018, Food & Nutrition Practice, Ketchum and—along with a few existing and former Dames from Heather Engwall, Vice President, Marketing, Chicago—she gathered an esteemed group of women Emmi Roth Cheese as founding members of the LDEI Greater Madison Linda Funk, Marketing Support, President, Chapter. They have already planned a robust first year of Flavorful Insight educational and social events to include a cheese tour, a Julia Child dinner, and an apple orchard event this fall. Liz Griffith, Grower, Door Creek Orchard Nicole has been an absolute pleasure to work with and Andrea Hillsey, Owner and Operator, Square has positioned this new chapter for great success! Wine Company —Jennifer Goldman, LDEI Secretary Celine Coquard Lenerz, Enologist, Woller- sheim Winery, Inc. Caroline Lunning, Events Coordinator and Service Manager, Pasture and Plenty Susan Parenti, Culinary Marketing Consultant; Owner, Partenti Partners, Ltd. Pamela Reardon, Marketing Consultant; Owner and CEO, Black Bee Marketing Jeanette Riechers, Public Relations Freelancer, Riechers Communication Grace Timmerman, Chef and Food Writer