WINTER 2021

2020 Virtual CONFERENCE COVERAGE

ALSO INSIDE ... MEET THE 2021 BOARD | GRANDE DAME LEADERSHIP INTERVIEW | HOTEL TREND REPORT London Dame Miranda 2021 LDEI BOARD Gore Brown bakes a PRESIDENT'S MESSAGE Coffee and Walnut OF DIRECTORS Slice Cake (Page 25). Leadership in Action The mission of the LDEI Board is to with 2021 Grande Dame Looking Ahead: Riding the Wave of Momentum foster the growth and success of Carolyn Wente (Page the organization by supporting the 20). Personalized YETI Feeling very honored and privileged, I sit down development of new and existing Rambler Mug. to write a president’s message. chapters and by implementing program Let me share a little about my background. initiatives. It provides leadership, For the last 12 years, I have been a small busi- guidance, education, connectivity, and ness owner. In 2009, I formed a consulting and effective communication among LDEI executive search company with a focus on the members. food, hospitality, and beverage industries. Most President of my clients were privately owned businesses on JUDITH HOLLIS-JONES the path to significant growth. I truly enjoyed Kentucky Chapter Hollis Jones and Associates feeling that I made a difference for some amazing [email protected] companies. A couple of my clients made the IPO (502)-403-9689 trip, which was exhilarating. First Vice President FROM THE EDITOR Then, in 2019, I realized that being a native DEBORAH MINTCHEFF Kentuckian, a boomerang who had returned to New York Chapter her home state after the “Corporate Tourism” of PEN&INK Recognizing Beauty in Imperfection [email protected] WINTER 2021 living in several (seven) different cities. I joined (917) 923-6348 Last March, I broke one of my cherished Imari porcelain tea- three co-founders to create a whiskey brand, Buz- cups that I had purchased in Japan. It was the start to an unprec- Second Vice President zard’s Roost Spirits, LLC. rye and bourbon. I now ERIN BYERS MURRAY edented year! The value and usefulness of the teacup was dimin- find myself as CEO of that venture. Nashville Chapter ished, but I kept the exquisite, broken pieces, hoping to recycle Early in my career, I spent 25 years in the food in- The Local Palate them into something different that would be [email protected] IN THIS ISSUE dustry in executive positions in global supply chain (617) 571-8173 attractive and worthwhile. I thought of the management, serving as a VP for YUM Brands Japanese art of kintsugi (“golden joinery”) in Third Vice President FEATURES and a SVP for Wendy’s. An exciting career for me LIZ BARRETT, CSW which skilled craftsmen mend broken pieces working to select seed or breed to farm standards, Chicago Chapter until a vessel is whole again, then they paint 2021 LDEI Board to processing methods, to safe transportation and Beverage, Food, Lifestyle PR & 4 the cracks with a special lacquer and fine, distribution, to in-store handling and safe service, Communications powered gold, platinum, or silver. Kintsugi is [email protected] while always considering food safety, sustainability, (312) 446-6945 7 LDEI Gratitude entwined with Japan’s philosophy of wabi- animal welfare, and many other factors. A farm-to- compliance. sabi—“finding beauty in imperfection.” Secretary Virtual Conference Coverage fork puzzle that made a difference for my employer • Increase LDEI Brand Awareness in Industry STEPHANIE JAEGER This ancient practice could be a metaphor for our lives during and all the consumers we fed every day. and Chapter Communities. British Columbia Chapter the past year. COVID-19, with the resulting losses we’ve expe- A Toast to our Partners I am a founding member of the LDEI Ken- • Increase Member Participation above Chapter PearTree Restaurant 14 rienced, has changed life as we knew it, and we long to be made Level through virtual events, recorded confer- [email protected] tucky Chapter. I live in Louisville, KY with (604) 299-2772 whole again. my much-loved husband, Ron Jones, and our ence segments, and chapter virtual event 18 Exploring Food through the Fortunately, when worldwide events were being postponed Treasurer much-loved Bouvier des Flandres, Lulu in our sharing with others. Let’s participate interna- BARB PIRES Lens of Ethnic Diversity or cancelled, LDEI’s International Board pivoted quickly and, 100+ year-old-home. tionally! Atlanta Chapter piece-by-piece, crafted an engaging Annual Conference online. It is with #gratitude that I become LDEI Presi- • Support Diversity, Equity, and Inclusion culture Henri’s Bakery & Deli It offered top-notch sessions, spontaneity, instant feedback, net- dent immediately after the Strategic Plan and work in LDEI organization with unconscious bias [email protected] (404) 432-5541 DEPARTMENTS working, and breakout groups with stimulating discussions. We led by Bev Shafferand the 2020 Board. That Stra- training, speakers, and other opportunities. Chapter Board Liaisons even had a lineup of celebrity panelists! There was endless good tegic Plan gave me a clear view for developing my • Provide Support to Each Board Member in KATHY SHEARER 20 Leadership in Action food (created in our own kitchens), and a “swag bag” that arrived goals for 2021. An ideal situation would be two attaining their priority goals, thus achieving by mail with a personalized, white YETI Rambler mug. San Antonio Chapter to three goals for the year. However there is much personal satisfaction from their Board partici- Shearer Publishing 22 Trends A leader can be defined as someone who paves new paths, that can be accomplished to move LDEI forward. pation. [email protected] inspires future generations, pioneers new methods, and rallies Thus, my goals are more than three and each In November, December, and January, I have (830) 997-6529 24 The Brock Circle behind causes that they believe in. This sound exactly like our Board member is developing their individual goals made my calendar available to chapter presidents INGRID GANGESTAD new Grande Dame Carolyn Wente—who is the epitome of a as well. As a former corporate executive, I believe for individual calls with me. I am learning so much Minnesota Chapter St. Croix Culinary Consulting, LLC leader. Don’t miss Jerry Anne Di Vecchio’s interview with her that goal setting, tracking, and then celebrating is in these calls and getting great ideas. My time is 25 Global Culinary Postcard on page 20. [email protected] the way to achieve forward progress. not available for chapter presidents only; I wel- (651) 274-4033 The writers who contributed to this issue are craftsmen in come emails or conversation with all members. Chapter Programs As I stated in my recent monthly president’s BONNIE TANDY LEBLANG 26 their own right, using their words to paint vivid scenes of the message, LDEI is in a good state; however, we We have been through a difficult time in 2020, New York Chapter Conference events. Special thanks to all who contributed to must keep gradually improving to keep pace in and it will linger for a while longer. However, I Bite of the Best 32 Member Milestones and supported this issue including Co-Editor CiCi Williamson today’s complex world. Thus, my belief in the want to keep momentum moving forward for [email protected] (203) 887-5455 (Washington, D.C.), Second Vice President Erin Byers Murray good-to-great journey. LDEI while we continue to provide assistance Immediate Past President (Nashville), President Judith Hollis-Jones (Kentucky), the LDEI Here are the goals I have set for 2021: through our Relief Fund and many, many chapter Partners, and our designer, Joni Keith for bringing it all to life! BEV SHAFFER • Support, Move Forward, and Communicate efforts. The heart of LDEI always amazes and Cleveland/Northeast Ohio Chapter Sometimes during the process of restoring things and making Regularly the 2020-2023 LDEI Strategic Plan. impresses me. Owner/COOK.WRITE.TRAVEL.REPEAT. them whole again, we can create something that is even more • Focus on Philanthropy—Increase philanthro- LDEI is an amazing organization and I am so [email protected] beautiful, resilient and unique. py and scholarships from chapters and LDEI. very pleased to be able to serve. (330) 441-2706 • Provide Support and Resources to LDEI Executive Director —Susan Fuller Slack, Editor, Winter Quarterly Judy GREG JEWELL Chapters toward their success. Judith Hollis Jones President, AEC Management Resources • Improve Financial Position of LDEI through President, Les Dames d’Escoffier International Louisville, KY 40204 © Les Dames d’ Escoffier, 2021. sponsorships, grants, events, and budget [email protected] (502) 456-1851 x1 2 Les Dames d’Escoffier International WINTER QUARTERLY 2021 3 2021 LDEI BOARD

Judith Deborah Erin Byers Liz Bonnie Tandy Ingrid Kathy Hollis–Jones Mintcheff Murray Barrett Leblang Gangestad Shearer (Kentucky) (New York) (Nashville) (Chicago) (New York) (South Florida) (San Antonio) PRESIDENT FIRST VICE PRESIDENT SECOND VICE PRESIDENT THIRD VICE PRESIDENT CHAPTER BOARD CHAPTER BOARD CHAPTER BOARD LIAISON LIAISON LIAISON Entrepreneur Judith Hollis–Jones has Deborah Mintcheffenjoys Based in Nashville, Tennes- Liz Barrett is a marketing and a multi-disciplined, senior level executive being immersed in two of her see, Erin Byers Murray is the communications professional Bonnie Tandy Leblang has been an As a new Floridian, Ingrid Kathy Shearer has been a background with leadership experience in passions every day: as a cookbook editor-in-chief at the Local Palate with 20 years of experience, most award-winning food writer, interna- Gangestad transferred book publisher since 1980, large multi-national corporations includ- editor and as a calligrapher. She magazine, which celebrates the recently as head of PR and com- tionally syndicated columnist, consul- her membership from the specializing in regional ing, Yum Brands, Wendy’s, IBM, and has been in the food industry for food culture of the South. She’s munications for a major luxury tant, culinary and book agent, profes- Minnesota Chapter to cookbooks. The company, private equity-owned businesses. over 30 years. Her expertise as also a food reporter, recipe tester, wine company. She started Liz sional speaker, and radio contributor. South Florida. She and her Shearer Publishing, Inc., In the early 90s, the food industry cookbook editor was developed cookbook editor, and an author Barrett Communications in 2018, She reports on food, travel, and husband recently relocated has received many awards, became increasingly aware of the need for at the boutique book-packaging who has written four books. working with food, beverage, and theatre for "Around the World" radio. to Orlando—Walt Disney including the IACP Cook- technology skills to manage the escalat- firm of Smallwood & Stewart in These include Shucked: Life on lifestyle clients. Bonnie is also a registered dietitian. World to be exact. Ingrid’s book Award—Design for ing complexity of their globalizing supply New York City, where beautifully a New England Oyster Farm; the Most recently, Liz spent five This seasoned food writer blogs on consulting company moved Fonda San Miguel: Thirty chains, Judy was recruited to KFC to lead crafted cookbooks were produced James Beard-nominated The New years at Terlato Wines, one of the “Bite of the Best.®” Her site fea- with her. St. Croix Culinary Years of Food and Wine. the franchisee supply chain organization and published. England Kitchen; and Grits: A largest importers of luxury wines tures restaurant reviews, culinary Consulting, LLC, provides Another book, Family Farm and later promoted to Corporate for YUM Formerly, Deborah was a top Cultural and Culinary Journey and spirits in the world. She led products, and a newsletter. Bonnie’s creative culinary content in Tuscany, was transformed supply chain leadership. food stylist, sought after for her Through the South. She’s currently a team that generated hundreds internationally syndicated newspaper for consumer products into a pilot television show, In the next decade, Judy joined Wendy’s exceptional baking skills and working on her next cookbook of millions of media impressions column, “Supermarket Sampler,” group companies. Creating Farm to Table Tuscany with International to transform their supply creativity. Her clients ranged from collaboration, this time focusing annually for 100 wine and spirit ran for 25 years with Universal Press brand awareness, repeat Sarah Fioroni. She also chain from a tactical purchasing depart- large food companies to food and on the cuisine of the modern-day brands and for company execu- Syndicate. She also penned “Express purchase and extended us- helped develop a food line ment to a strategic, global team. This con- women’s magazines to high-end oyster bar, which will be pub- tives. Prior to Terlato, Liz worked Lane Cooking®,” the world’s first age are key components of of condiments from another tributed to increased operating efficiency, book publishers. Her love of food lished in 2021. at Ketchum PR in Chicago as a daily syndicated food column. her work. “I am known for cookbook, Texas on the continuous improvement programs, styling evolved while working in Erin was the grand-prize win- Strategic Planner and Creative Bonnie has co-authored six cook- creating recipes that work Plate. A new children’s book reduced product cost, quality consistency, magazine test kitchens, but her ner of the 2015 Les Dames d' Director, helping food, beverage, books and has been a columnist in and that people actually just published—Who Loves quicker speed to market, and the creation professional start began as a garde Escoffier International M.F.K. and retail clients develop powerful Fitness, Lamaze Family, Parents, Caring make,” she says. the Dark?—discusses the of a value-based supplier network. manger at Tavern on the Green Fisher Award for Excellence in brand identities and programs to Today, and House Beautiful magazines. She joined the original importance of dark skies. She has researched and refined process restaurant in New York. There, Culinary Writing and received win in the marketplace. Her work has also appeared in Better Ontario Chapter around Kathy is on the steering in relationship management and applied her carving, piping, boning, the New England Society Book Liz has generated coverage in Homes & Gardens, Women’s Day, Amer- 2005 to stay professionally committee to help the those results to supplier relationships, cli- and decorative food skills were Award. Her writing has been Food & Wine magazine, Chi- ican Health, Cooks, Connecticut, Fam- connected while living in City of Fredericksburg, ent relationships, franchisee relationships, developed and honed, encouraged featured in publications includ- cago Tribune, WGN radio, Market ily Circle, Los Angeles Times, McCall’s, Canada. When she trans- Texas, plan for changes and community relationships. Regarded by the head garde manger, a highly ing Food & Wine, the Boston Watch, Wine Enthusiast, The Wall Parade, Professional Speaker, TV Guide, ferred to the Minnesota and oversee implementa- as a team-builder and change agent, Judy awarded chef in that field. Globe, Huffington Post, Wine & Street Journal, and may other me- Working Mother, Yankee, The New York Chapter a few years later, tionof the changes for the has transformed organizations to facilitate Calligraphy is a new passion for Spirits, and three editions of Best dia outlets. Her coveted relation- Times, and the Associated Press she got involved planning next 20 years. meeting the profit and growth goals of her Deborah. It is an art form she is Food Writing. Along with sister ships with media and influencers As a professional speaker, Bonnie has programs. Then she served As a member of the San businesses. uniquely suited for. Calligraphy Dames Cindy Wall and Jen- enable her to stay on the inside presented at The International Associa- on the Minnesota Chapter Antonio Chapter, Kathy Currently Judy is CEO of a consult- requires patience, skill, and cre- nifer Justus (Nashville), Erin is track for editorial opportunities. tion of Culinary Professionals, National Board in a variety of roles was on the board for ten ing company, Hollis Jones & Associates, ativity. Her business, PEN&INK a co-founder of Dirty Pages, a Liz grew up in a “foodie” fam- Association of Specialty Food Trade, including president, trea- years, including president as well as CEO of an emerging whiskey gets requests for menus, place recipe and storytelling project ily. Her mom worked for Abby The Symposium for Professional Food surer, and fundraising chair. for two years. As part of her brand, Buzzard’s Roost Sippin’ Whiskeys. cards, envelopes, and one-of-a- that collects the stories behind Mandel (1932-2008), one of the Writers, Institute of Food Technologists, “One of the things I presidency, she spearheaded Both companies are headquartered in kind cards. well-loved recipe cards. Chicago Chapter’s founding mem- Food Marketing Institute, and Ameri- recognized early in my the Aspirations Grant Louisville, KY. Deborah has been a member of She has been a member of LDEI bers. Summers during high school can Dietetic Association. She's also involvement with LDEI program to assist women Judy and her husband, Ron Jones, are the New York Chapter for over since 2015 and served as presi- and college found Liz also working appeared frequently on national TV. is that the organization is in the region in busi- avid home cooks who have studied cook- 20 years and served as president dent of the Nashville Chapter for Abby, whether it was making Bonnie is an experienced board made up of talented, hard- nesses that complement ing in many U.S. and international loca- and co-president. An experienced from 2018 to 2019. Erin now 50 pounds of spinach pasta for a member, serving on the LDEI Board working women who want the chapter vision. To date, tions. They support farmers markets and board member, she has served on joins the LDEI Board as Second special catering event or working and the New York Chapter’s board, to give back. I am hon- over $100,000 in grants has can be found at a market or farm on any the LDEI Board as Chapter Board Vice President for the 2020-2021 the Cuisinart Booth at the Interna- National Menopause Foundation, ored to serve as a Chapter been awarded. Saturday morning. Liaison for two years as well as term and will work with our two tional Housewares Show. International Association of Culinary Board Liaison this coming Just before the pandemic third vice president and secretary. Quarterly editors. Liz passed the Society of Wine Professionals, The Culinary Trust, year. There are so may began, she started an orga- Educators’ Certified Specialist of James Beard Foundation, American positive and creative ideas nizing company, Downsize Wine exam in 2015 and blogs on Heart Association, The Boys and Girls shared among chapters Pros LLC, and will focus wine at www.whatsinthatbottle.com. Club, and Connecticut’s Advanced with each call.” on that business in the next Toastmasters International. year. (www.shearerpub.com).

4 Les Dames d’Escoffier International WINTER QUARTERLY 2021 5 2021 LDEI BOARD

Bev Stephanie Jaeger Barb Pires Shaffer (British Columbia) (Atlanta) TREASURER (Cleveland) SECRETARY IMMEDIATE LDEI Canadian-born Stephanie Jaeger began Barb Pires has been involved in the food PAST PRESIDENT her foray into the restaurant industry industry since she was 16 years old working with one of Les Dames d’Escoffier BC in an Italian restaurant in Connecticut. Bev Shaffer is a chef, traveling culi- founding members Janet McGuire. After During her career she has managed, owned nary instructor, international product a few years of working at local restaurants and/or operated restaurants and a catering researcher and trainer. The owner of in Vancouver, Stephanie and her partner company. She has also managed an instru- COOK. WRITE. TRAVEL. REPEAT, Scott opened the award-winning PearTree mentation and process-control company in she has developed more than 20,000 Restaurant in 1997 (which shut its doors Lakeland, Florida, during the time she was recipes and has cooked and presented in 2020). Throughout 20+ years, the raising her young daughter. at the James Beard House. The author PearTree maintained an intimate, high As the director of sales in an Atlanta’s of six cookbooks, with food columns level of dining room service managed by H&F Bread, she took the company from in newspapers and magazines, she has Stephanie, receiving accolades that in- $350,000 in sales to over $4 million dollars played with food on major networks, cluded Best New Restaurant, Best of the in just over 3 years, distributing artisan public television and radio—and she Suburbs, top three ‘Upscale’ restaurants breads and pastries to Atlanta restaurants. even had an award-winning cable in Vancouver from Vancouver Magazine, Currently she is the director of operations television cooking series. multiple years on ‘Canada’s 100 Best for Henri's Bakery & Deli in Atlanta, which Bev is a caregiver for her husband Restaurants’ list, and a place in ‘1001 just recently opened a fourth location in who has Alzheimer's. She is a board restaurants you must experience before Georgia. member for the Alzheimer's Associa- you die’. In 2018 Stephanie was inducted Previously, Barb has been director of op- tion and twice has taken to Capitol into the BC Restaurant Hall of Fame and erations at Piece of Cake Inc. and at Solares Hill as an advocate and ambassador for in 2020 was added to Vancouver Maga- Inc., a pastry consultant to bakeries and the Alzheimer's Impact Movement to zine’s Premier Crew list for her experience restaurants including Joli Kobe Bakery. She champion the need for finding a treat- in the ‘Front of House’. was also a recipe tester for Shirley Corri- ment and cure. Stephanie is an active member of her her's cookbook, BAKEWISE; the managing Bev is a founding member and past community. She has contributed to partner/executive pastry chef and creator of president of the Cleveland Chapter, raising thousands of dollars for hungry Metrotainment Bakery; and a past owner and has served on the LDEI Board as children and youth in Burnaby and re- and/or operator of Barlee’s Catering, and Chapter Board Liaison, secretary, sec- ceived a “Mayoral Local Hero” award for Chuck’s Steak House in Atlanta. ond vice president, first vice president her efforts. As a past president of the Les Barb has served as secretary, treasurer (3 and president. Dames d’Escoffier BC Chapter, Stepha- terms), vice president, president, and imme- In her last president’s message, she nie continues to be an active member of diate past president of the Atlanta Chapter. LDEI VIRTUAL CONFERENCE said, “Empowering others is acknowl- her local chapter. She has attended every LDEI conference gratitude 2020 edging and embracing imperfections Since 2018-2020, Stephanie has had the since she became a member in 2004 with in ourselves and in others, knowing honor of working with the LDEI Board the exception of one–the year her daughter By the time the Pandemic took firm hold (with breakout rooms) and the Council of would have otherwise.” that these very same imperfections are as a Chapter Board Liaison facilitating got married. She is humbled to be a mem- of our world last year, the LDEI Board, led Delegates Meeting. Bev passed the president’s Additional Conference highlights included the spice that makes us individuals. communication between the board and ber of the organization with so many amaz- by Past President Bev Shaffer, had begun gavel to incoming 2021 president Judith memorable keynote speeches; engaging When we combine our unique talents chapter presidents, and she looks forward ing women. Barb is excited and looking the task of creating the infrastructure for a Hollis-Jones, whose term would begin at the panel sessions with live chat; recognition of with others and move in one collective to working on the LDEI Board this year forward to what she can help accomplish as streamlined Annual Conference on October close of the virtual event. our generous Partners and the 2020 Legacy direction, we are unstoppable!” as Secretary. Treasurer of LDEI 2020-2021. 16 and 17. Planning and implementing a vir- The following day, President Bev welcomed Award Winners; a preview of the San An- tual conference can a daunting task under any participants to the gratitude Conference with tonio Conference; and a salute to Carolyn circumstances, and the technical requirements a warm, insightful message. Addressing the Wente, our new Grande Dame. The terrific are not trivial, as the Board and Executive year’s challenges as well as its successes, she reports that follow identify the key points of Director Greg Jewell will attest. The LDEI urged us to stay connected. After a metaphor- each session and offer invaluable, leadership Greg Jewell is the CEO/Partner of AEC Management Resources, a Louisville, Ken- leadership was highly successful in facilitating ic “sprinkling of stardust from above,” Bev strategies. Greg tucky-based association management firm. Greg’s company has been the management meaningful, interactive connections between invited us to watch an eloquent Carol Brock In case you missed the video Conference, the Jewell company for LDEI since November 2001, making LDEI one of AEC’s first clients. His Conference Presenters and Partners, and the Tribute Video funded by the Brock Circle. recorded sessions are archived in the mem- company manages a dozen not-for-profit organizations and foundations, including Food- international membership. Carol once said, “Each time a women becomes ber’s section (under My Communications) of EXECUTIVE DIRECTOR service Consultants Society International, North American Thermal Analysis Society, On October 16, the Conference agenda a member of Les Dames, a bit of stardust lands the LDEI website (www.ldei.org ) —Susan Kentucky Society of Health System Pharmacists, and the KY chapter of Meeting Profes- included the Chapter Leadership Forum on her and she achieves more than she ever Slack, Editor. sionals International. (Greg’s first job was staffing a mom & pop grocery and butcher shop.)

6 Les Dames d’Escoffier International 7 WINTER QUARTERLY 2021021 7 CHAPTER LEADERSHIP FORUM

Nancy Dering Mock

Excellence in Chapter Leadership By Toria Emas (Chicago) have a project, goal, and normally, a timeline. new perspective—challenge the past processes Committees tend to meet endlessly and never and bring new ideas to the table. There is no Nancy Dering sunset when they outlive their inaugural pur- room for lamenting the past. A positive at- Mock opened the poses. The best legacy for a board is to have titude creates a harmonious environment that Leadership Forum a succession plan in place. Engagement of keeps the chapter moving forward. Members with a quote from members is key to a successful organization. need to be treated with kindness and respect. John Gardner, Leaders should include new members in work This is especially true when introducing former Secretary of groups to provide an avenue for mentoring. change. Dramatic change requires thoughtful Health, Education, Short tasks make it easier for members to discussions with stakeholders. Bring to the and Welfare that have time in their schedules to accomplish a table former and current leaders, new and asks emerging lead- quality product. Keep the pressure low and long-term members whenever possible. A ers to not merely preserve the organization perhaps use co-chairs to grow confidence and public note of thanks, or a hand-written note, but to be shapers of what the organization groom future chapter leaders. The direct ask is goes a long way to keep members active and might be. Leaders must be creators of what more effective in filling openings. It becomes engaged. the chapters can become, yet respect history easier when board members know their mem- The LDEI Strategic Plan identified five while becoming innovators. There is a delicate bers. Identifying skills, talents, or what creates priorities: maintain high performance and balance between wisdom and new ideas. a spark will provide a steady stream of leaders vibrant chapters; strengthen philanthropic Nancy Mock asked the Dames to write down for the chapter. activity; be a source of professional develop- some nuggets from the session to bring back Nancy sees the operation of a chapter in 5 ment; diversify and engage the membership to their chapters. Forget nuggets, she actually M’s—management, marketing, membership, by evaluating and modifying policies and Photo: Chris Montgomery, Unsplash. gave the attendees a GOLD MINE of helpful meetings, and money. Most of these tasks can structure; and revitalize the LDEI brand. This thoughts, processes, and methods to ensure be delegated, but the president PRESIDES leadership session reflected the vision of the that chapters maintain relevance and viability. at the board meeting and helps create the LDEI Board to enhance the vibrancy of the This session has legs for the future and should culture of the chapter. Meetings must be pro- chapters and develop tactics that will stream- Patron Sponsor LDEI Grande Patron LDEI Patron be viewed by each incoming chapter board ductive and respectful of each member’s time. line board meetings. Nancy Dering Mock’s leadership. Leadership is the theme through- Alice G. Foreman Blanca Aldaco Seattle Chapter The key to a good meeting is preparation experience with other nonprofit organiza- patrons out the LDEI Mission and Vision and Guid- with a results-orientated agenda. There should tions and her community activities made her Atlanta Chapter Deborah Mintcheff ing Principles. be enough time for a guided discussion on the right choice for the Leadership Forum. Nancy chose three areas to address when Supporting Patron Boston Chapter Marsha Palanci key issues, or projects focused on outcomes, Sharon Olson (Chicago) said that Nancy looking at chapter leadership: strategic, decisions, and action with relentless follow inspired the board. Her extensive time learn- Gina Burchenal Chicago Chapter Ann Stratte operational and personal. Planning for 12-18 through and accountability that becomes ing about LDEI and working on the LDEI months should include priorities that deal Cleveland Chapter Linda Triesch an easy tool for minutes. The notes should Strategic Plan made her the right person to with issues, opportunities, and efficiency. include the task, person, or working group lead “Excellence in Chapter Leadership.” Beth Davis-Noragon Accountability and implementation need re- that is accountable and the target date for Kudos to Bev Shaffer(Cleveland), the Board, lentless follow through. Accountability should Carol Hacker completion. Decisions should be in bold, and and especially the Chapter Board Liaisons in monitor results not just activity. Several the follow-up items become the next agenda. making this session one of the best two hours Rita Jammet meetings do not equate success if there is no There is no one style of leadership. New spent on a Zoom call. As Alice Gautsch movement towards a goal. Mexico Chapter presidents should be authentic and not try to Foreman (Seattle) stated “Nancy gave us tools Organizationally, Nancy suggested task forc- be a clone of last year’s leader. Each president not only for our Dames, but for good busi- Nashville Chapter es, work groups, and blue ribbon panels that should look at activities and projects with a ness practices in the workplace.” San Antonio Chapter

8 Les Dames d’Escoffier International WINTER QUARTERLY 2021 9 2020 COUNCIL OF DELEGATES OPENING KEYNOTE ADDRESS THIS VERY MOMENT: REDEFINE, REINVENT, AND RECHARGE MEETING By Greg Jewell, Executive Director The 2020 Council of Delegates meet- ing had a record 156 member regis- tered for the hour-long virtual event. The event is the organization’s Annual Business Meeting as required by the bylaws. Bev Shaffer (Cleveland), outgo- ing LDEI president, presided over the meeting. Based Elle Simone Scott Kirsty Stanley-Hughes on their number To Whom Much Is Given of members, the Leslie Komet Ausburn chapters assigned delegates to represent By Irene Moore (South Florida) about Hungarian Jewish immigrants and the them at the meeting. Delegates to the richness of their food stories. She said, “It Annual Meeting have three responsi- A Mission, a Mindset, and a Movement gave me a chance to see food through the lens bilities: approving new chapter charters, Denise Vivaldo Elle Simone Scott presented the opening of connectivity, culture, and opportunity; to approving bylaws changes, and approv- keynote address learn something that otherwise would not ing the LDEI annual budget. “To Whom Much have become part of my food vocabulary.” There were no bylaws changes or Sabrina Falquier Montgrain M.D. is Given…” at In the Great Recession of 2008, Elle lost chapter charters to approve, but the the LDEI 2020 nearly everything. After working on a cruise delegates did approve the proposed Gratitude Virtual ship, she moved to New York to work full time The Zen of Now budget for 2020. Highlights of the in the food industry. She learned from kitchen Conference. Elle broaden their scope by reinvention of their budget included: staffs and line cooks. Then there was the fateful By Margaret Happel Perry one. HOW to redefine your business involves acknowledged she image. Her key advice: Never stop looking for night when a line cook didn’t come in, and the (New York) planning for change, and it includes all forms • No dues increase in the fall of was “grateful to of networking, consumer communications, ways to move forward. restaurant took a chance on her. A dynamic panel 2021 be here, in good feedback, and consumer recommendations. Sabrina Falquier Montgrain M.D. (San Elle decided to get formal culinary training of speakers chaired • No increase in registration fees for health, in spite of The essential of redefining your business Diego) has, for the past 13 years, been one in a career that “would become the light of by exceptional food WHY the Annual Conference the pandemic.” She spoke about her gratitude must be based on what you want and what of San Diego’s top doctors. Her specialty is my life.” She went to the Culinary Academy professional Denise • Anticipated increase in partner- for her career, setting the tone for the Confer- you love to do. Above all, never underestimate culinary medicine. Her business, Sensations of New York, and there obtained an intern- Vivaldo (Los ship income due to the hiring of a ence. your own self-worth and capabilities. Salud, advocates for nutritional knowledge ship at the Food Network, which created op- Angeles-Orange development director A member of the Boston Chapter, Elle is Kirsty Stanley-Hughes of KSH Manage- and culinary literacy. She urged LDEI mem- portunities in culinary media and food styl- County) charged • The Quarterly will be printed for a chef, culinary producer, food stylist, cast ment spoke passionately from London via bers to recharge their bodies and minds with a ing for TV shows. “It was a real life-changing LDEI members to two issues and digital for two member on America’s Test Kitchen, and Zoom of how she reinvented her business diet based on “real” food with vegetables and experience. It was probably the most forma- take the current, issues founder of SheChef, an organization provid- following the 2008 stock market crash when fruits dominating, and ample water for hydra- tive experience for me. If not for the Food anxiety-ridden times caused by COVID-19 • The LDEI board will only meet ing mentoring, master classes and networking she was no longer employed by the multi- tion. A favorite tip is to use your nutritional Network, I don’t know what I would have to bring calm, reflection, and new direction twice in person instead of the usual for women of color in the culinary field. national LVMH luxury goods company. She imagination and create large trays of roast done,” she said. to their lives. Members were asked to use “this three times Seeking a better life, her family migrated to used her knowledge of prestigious branding, vegetables as the basis for different meals. In 2013, Elle married her love for social very moment” to re-orient and move forward • Approval of funds for diversity Michigan from the rural South. Her grand- exclusivity, and image-building skills to create Her wry aside, “There is rarely healthy food work with the culinary industry and founded positively by redefining, reinventing, and training and leadership training for parents were one of the first Black families to her new business by establishing a specialized at medical conventions.” Recharging good SheChef. “I wanted to make sure we were all recharging their lives. LDEI board and chapter boards integrate into a Detroit Jewish neighborhood. niche market to represent a select group of health is also based on movement, ranging working on our dreams,” she said. “People Leslie Komet Ausburn (San Antonio), • Discontinue the print-on-demand Seventh Day Adventists, their simple dietary international high-profile chefs. She criti- from a necessary walk 30 minutes each day started to listen to my personal vision, wanting president of award-winning Komet Marketing membership directory. A print- practices formed the way Elle thought about cally positioned the celebrity chefs in equally with two days each week to include strength to share a network and create a path.” In 2016, Communications, urged redefining oneself by able version will be posted on the food. She explored the immigrant food culture high-profile venues like the Royal Ascot race training. Sleep is part of the “recharging” she was diagnosed with cancer and underwent planning to thrive instead of merely surviving members-only section in January in her own back yard, a huge part of Michi- meeting. Her market reach includes events equation. Honor the amount of sleep your chemotherapy. It taught her that nothing mat- and treading water. Her action plan is based gan’s culinary tradition. Her family “grew up in Sydney, Taiwan, the Middle East and the body needs, especially for creative thinking. In addition to the other board ters except having a meaningful life. on the classic journalist’s discipline of who, eating off the land,” with backyard gardens, Maldives, Saudi Arabia and—COVID-per- Tiredness leads to eating “bad food.” Personal members addressing the delegation Chef Elle ended by saying, “LDEI is one of what, when, where, how, and why. fresh food markets, a local butcher, and fish WHOM mitting—a food festival at the Dubai World connections are key to well being. Reach out briefly, the chairs from the San Antonio the oldest organizations for women in culi- to ask will involve self-examination, pivoting market. They went to farms in Canada to pick Expo in October 2021. Whether cooking at using all forms of media to your friends and Conference, Blanca Aldaco and Nancy nary that exists—a huge platform that comes to meet the needs of a changing customer apples, field peas, and berries, and to different private dinner parties, charity events, or one- family, even letters by snail mail. Disconnect Fitch, along with Chapter President with lots of connections. To those whom and finding a mentor. means to effect Michigan vineyards to buy wine. WHAT of-a-kind social gatherings, Kirsty has helped from toxic work, personal relationships, and Nicole Bendele, invited members to much is given much is required. Donate change while keeping your business afloat Elle spoke of the “The Magic of Oppor- the chefs on her roster to reinvent themselves the 11 p.m. news! A final recharge strategy is San Antonio for the 2021 Conference. time and resources. Listen and be heard. Be and re-training staff. to change is the tunity:” She got a job in Zeman’s, a Kosher WHEN and have a more imaginative “fun” image mindfulness. Even two minutes each day of President Shaffer passed the gavel stronger, louder, prouder. Activate your inner skill of being strategic and not impulsively community bakery in Oak Park. She worked than their restaurants allow. Her very practi- personal introspection and meditation will (virtually) to incoming president Judy SheChef and pay it forward. Be allies for one reactive. is not only a timely physi- there while earning a degree in social work WHERE cal advice is always to seek out new ideas, begin the recharging process of zen. Hollis-Jones from the Kentucky another. It’s an industry we all can thrive in.” cal decision but also an important emotional Chapter. at Eastern Michigan University. She learned never become complacent, and urge chefs to

10 Les Dames d’Escoffier International WINTER QUARTERLY 2021 11 Chris Kenney

PAYING IT FORWARD CLOSING KEYNOTE ADDRESS

Connie Schultz

And Now a Word About You… By Beth D’Addono putting on hold, and I wanted to change Breathing into challenges is something Barb Finley (New Orleans) that.” Even in little ways, like dusting off that personal for each of us, she reminded. “My wedding china and putting it on the table big and bold doesn’t look like yours,” said the Connie Schultz, every day and finally painting her rooms in writer. “The point is we are allowed to keep a Pulitzer Prize shades of joy and happiness, taking small trying. Mine is the first generation of women Naomi Green winning syndicated steps mattered. that didn’t expect to be invisible and anony- columnist, author, “Not being able to do things—like see my mous by the time we turned 50. We know we and Professional-in- Lori Willis seven grandchildren when I want to—makes have big ideas and we don’t have to step aside.” Residence at Kent me think about what I’m taking for granted, That said, we do need to make room for others State University Gratitude in Action and what I can do about it.” coming up, to mentor and encourage them, School of Media Mindfully walking towards challenges, big and learn from them, as she said she does from helped some 6,336 of these Georgia workers She says remote programs did work because, and Journalism By Olga Boikess and small, is something she heartily recom- her students semester after semester. and their families maintain stability dur- “everything fell into place. We offered simple reminds Dames to (Washington, D.C.) mends. Connie cited the book Painting as Connie uses visual cues to help her move ing such crises. The ongoing crisis has made recipes that used easily accessible ingredients breathe boldly. How gratitude a Pastime by Winston Churchill, who first projects along, like the vintage train case that suicide ideation even more prevalent among and cooking became a phenomenon! It was Breathe! It’s something we all forget to do, powers commu- picked up the brush at the age of 40. She figured in her novel, with a symbolic heft that these workers. Prevention is now a priority. the timing.” And since these programs are di- especially when we’re stressed and anxious. nity efforts is the talked about her friend who wanted to go to inspired her to find one on Etsy so she could GK partnered with the QPR Institute (Ques- rected to low-income families, they are freely Breathing and all it entails was a common story told by the medical school at 40 and confided that she physically touch it and feel its weight. She tion, Persuade, and Refer) enabling it to offer available through its website www.projectchef. theme in Connie Schultz’s #LDEIgratitude, Paying it Forward worried about being 50 when she finished. “I uses a tea candle that burns for close to four a free 45-minute suicide-prevention training ca/recipes/ closing keynote address, an intimate chat that panelists–Naomi told her, you’re going to be 50 anyway. You hours as a figurative hourglass to keep her course that Dames can use as well. www. Nevertheless, Barb stressed the importance managed to both inspire and comfort as she Green, Director might as well be a 50-year-old doctor. Now focused on writing for that period of time. thegivingkithen.org/why-qpr of experiential learning and that, “Personal spoke warmly to each of us with the reassur- of Partnerships she’s my doctor, and I’m so proud of her.” She reminded us that women are always According to Naomi, GK’s pandemic pivot interaction cannot be replaced online. It can ance of a close confidante. and Development, Publishing her first novel, The Daughters of caretaking and listening to others, often at involved a highly successful fund-raising be a stopgap, yes, but the magic of what we “This pandemic is giving us a chance to take Giving Kitchen in Erietown, at the age of 63, was a leap of faith the expense of our own stories. Listen to your campaign attracting almost 3,500 brand do is the experience of doing it and doing it stock of our lives, to see what is working and Atlanta; Barb Finley, Founder and Director, for her. “I read Gail Godwin’s book, The Fin- own stories, journal your thoughts as we all new donors since March 10, “the majority of together.” clearly what is not,” she said. Sharing her Project CHEF Education Society, Vancouver ishing School when I was young, and I always navigate this pandemic, and let ideas bloom, whom made gifts less than $100.” The Quar- Chris Kenney told the remarkable story own stories of loss and success, including the BC; and Chris Kenney, Director of Develop- remember the passage that said “people in discarding what doesn’t work. “Remember, terly asked her the secret of this fundraising of the EDWINS Leadership & Restaurant devastating suicide of her brother last year, ment, EDWINS Leadership and Restaurant their 40s congeal.” I carried that around in this is not our forever more,” she said. “It will success. She replied, “We’ve had a task-force Institute, which was created in 2007 by Chef Connie’s recurring theme was if not now, Institute, Cleveland, Ohio. Each inspiring my wallet because I never wanted to con- come to an end. You matter to others, and of Gratitude volunteers working to call and Brandon Edwin Chrostowski. The Institute when? “When my bother killed himself, I program gives back to their communities and geal—to be afraid to start something new.” you have to treat yourself as if you do.” send handwritten notes to GK donors to gives formerly incarcerated individuals a realized there was so much of my life I’d been offers resources that others can use. thank them for their support. Showing our solid foundation for work in the culinary Panel Moderator Lori Willis, an LDEI Gratitude and reporting the impact of their and hospitality industries, and it provides a past president and Deputy Superintendent gifts are the most powerful tools to donor support network after they complete the pro- for Institutional Advancement at St. Louis retention and renewal” gram. Chris reported that its success rate with Public Schools, dramatically described the Barb Finley is the founder and executive some 400 graduates was “at least 95 percent need these programs address saying, “The director of Project CHEF: Cook Healthy employment after graduation and 1.4 percent pandemic shined a spotlight on inequities in Edible Food, a nonprofit that runs hands- recidivism.” Graduates have found work in nearly every aspect of our lives and left many on, curriculum-based elementary school and some 175 Cleveland restaurants. Before the of us struggling with the question of why— community programs in Vancouver, BC. COVID-19 crises began, the nonprofit In- why are so many people living on the edge Since 2007, Project CHEF has taught more stitute provided them with a living, working, and without the resources they need to lead than 17,500 children and their families how recreational environment, plus a bakery and quality lives?” She focused on the organiza- to choose and prepare healthy meals. butcher outlet. Its pivot involved turning the tion’s ability to “pivot” in response to the Although the pandemic upended these restaurant into lower priced, family takeout. COVID-19 crisis. efforts, Barb said it took only weeks for her The butcher and bakery operations are help- Naomi Green, a former food worker herself, program to bounce back “getting content ing send meals to some 40,000 seniors. described her community’s efforts to address online and creating step-by-step recipes with EDWINS, like the Giving Kitchen and inadequacies in the lives of food workers. videos.” These included how-to instructional Project CHEF, pays it forward, offering help Constituting a tenth of the U.S. labor force, videos on skills, online manual for parents on to organizations that want to use its model. these workers are largely without health how to teach kids to cook, a curated list of Consulting and resources for establishing insurance or emergency financial resources. food books for teachers and kids, a garden- similar programs can be accessed at www. Since its inception, the Giving Kitchen (GK) ing series, and curriculum integrated lessons. edwinsrestaurant.org/events/consulting/

12 Les Dames d’Escoffier International WINTER QUARTERLY 2021 13 A TOAST TO OUR partners Photos: Wente Family Estates Photos: Wente

WENTE FAMILY ESTATES Gold Partner Founded in 1883, Wente Vineyards is the oldest, continually operated family winery in the U.S. It is owned and managed by the fourth and fifth generations of the Wente family. Certified sustainable, the winery draws from their estate vineyards in the Livermore Valley and the Ar- royo Seco appellation of Monterey to create an outstanding portfolio of fine wines. The 2019 Niki’s Rosé is an exceptionally aromatic wine with notes of fresh melon, ripe strawberries and raspberry. (Photo: By Susan F. Slack Nicki and her namesake rosé.) Wente Vineyards was a Partner for the LDEI Gratitude Conference and the Eat! Drink! And Be Dame The Partners’ Showcase Luncheon is always the Resilient Brunch in June. Dame Aly Wente (San Francisco) suggested highlight of the Annual Conference of Les Dames wine choices for recipes provided to the brunch attendees: Louis Mel d’Escoffier International (LDEI). However, in 2020, Sauvignon Blanc with Beet Cured Salmon; Sparkling Brut (or other we could not move forward with the on-site event sparkling Champagne) with Baked French Toast; and Morning Fog and convene with our Partners face-to-face. In Chardonnay with Spinach Frittata. response to the relentless, worldwide, coronavirus www.wentefamilyestates.com / www.wentevineyards.com pandemic, LDEI hosted its first ever, virtual Confer- ence on October 16-17. On a high note, the registration fees for this success- ful virtual event were kept as low as possible thanks to the ongoing support of LDEI’s dedicated, 2020 Partners. Across different time zones, the participants were able to collaborate, communicate, engage, and maintain a sense of continued connection. As our dedicated Partners continue their support of LDEI, we hope that you, in turn, will continue to support and collaborate with them—especially at the Chapter level. They are committed to the leadership development, advancement, and diversity of our Photos: YETI and Susan Slack. members as valued contributors to society. While reading about the Partners, visit their web- sites to learn more about the extraordinary products, YETI Gold Partner fabulous foods, and premium beverages they pro- duce. Their stories are inspiring! You will also find the YETI is a rapidly growing designer, marketer, retailer, and distributor latest in product news and on many sites, irresistible of a variety of innovative, branded, premium products to a wide- recipes you’ll want to try. For the Conference recipes, ranging customer base. The brand’s promise is to ensure that each wine suggestions, and cooking tips mentioned below, YETI product delivers exceptional performance and durability in any visit the member’s section at www.ldei.org and click environment, whether in the kitchen, on the road, or anywhere else on My Communications. life takes you. YETI was a Partner for the LDEI Gratitude Confer- Raise your glass in a toast to our Partners! We thank ence. Exclusive to the Conference and in cooperation with LDEI, these remarkable culinary influencers for their en- 300 of YETI’s Rambler ®14-ounce Mugs with standard lids were cus- thusiasm and generous support, and we look forward tomized with the LDEI logo and #ldeigratitude; each lucky attendee to the San Antonio Conference where we can meet received one. Crafted with 18/8 gauge stainless steel and double-wall them one-on-one during the much-loved Partners’ vacuum insulation, YETI Rambler drinkware keeps drinks as cold or Showcase Luncheon. hot as science allows. The mugs are perfect for every day at home or “on-the-move” adventures. www.YETI.com

VITAMIX GIVEAWAY…

MUST BE PRESENT TO WIN!

A3500 Ascent Series $599.95 value Brushed Stainless Metal Finish Shipped directly to winner 14 Les Dames d’Escoffier International WINTER QUARTERLY 2021 15 Photos: Tito’s Vodka and Susan Slack. Vodka Photos: Tito’s Photos: Kerrygold USA. Photos: Le Creuset Distillery Photos: Michter’s

TITO’S HANDMADE VODKA KERRYGOLD LE CREUSET MICHTER'S DISTILLERY Silver Partner Bronze Partner Copper Partner Copper Partner Tito’s Handmade Vodka is America’s Original Craft Vodka. In Kerrygold produces butter and cheese from the rich milk of cows The iconic Le Creuset cookware is the choice of discerning chefs Michter’s Distillery, based in Louisville, Kentucky, distills fine 1997, Bert “Tito” Beveridge, now a 50-something geophysicist, that graze in lush, Irish pastures. Ireland enjoys one of the longest and home cooks and inspires people everywhere to create joy in American whiskey, bourbon, and rye. The company has a proud obtained the first legal permit to distill in Texas and created Tito’s grass-growing seasons in the world. Kerrygold butter’s natural the kitchen and around the table. Le Creuset is appreciated for its historical legacy that traces back to the founding of America's first Handmade Vodka. Tito’s distills its smooth, corn-based vodka golden color is derived from beta-carotene in the intensely green quality performance, durability, and style. The very first piece was whiskey company in 1753. using old-fashioned pot stills. The process, similar to those used Irish grass. Home bakers and food connoisseurs throughout the a flame-colored, enameled cast iron cocotte made in 1925. What Today, science intersects with art in Michter’s commitment to pro- to make fine single malt scotches and high-end French cognacs, world revere its distinctive, rich flavor. Dames have relished the was once merely a functional cast iron pot (French oven) became a duce “the greatest American whiskey,” and no expense is spared. requires more skill and effort. The vodka is distilled and bottled by tempting arrays of Kerrygold cheeses at past Conferences including beautifully refined kitchen pan with even more functionality than Meticulous attention is given to every step of production, includ- Fifth Generation Inc. in Austin, Texas. “Turn love into spirits and Cashel Blue, Dubliner with Stout, Aged Cheddar with Whiskey, it had before. The enameled, Le Creuset Dutch oven was one of ing yeast selection, fermentation temperatures, distillation, toasting goodness. Tito’s partners with people who spend their lives making and Reserve Cheddar Wedge. Kerrygold was a Partner for the Julia Child’s favorite cooking pots. Each tool bearing the name Le and charring barrels; barreling proof; temperature and air flow the world a better place—and they also sell vodka.” Tito’s was a LDEI Gratitude Conference, and the virtual Julia Child Birthday Creuset reflects Les Trois Vérités (“three essential truths”) of first, conditions in the barrel rickhouse; identifying peak maturation for Partner for the virtual Julia Child Birthday Brunch in August. At Brunch in August. The attendees at Julia’s birthday brunch re- finest, and favorite: “The first in colorful cookware, the finest in bottling; and filtration protocol. In 2016, Michter’s hired the first the Nashville Conference, the Spiced Cider Mule, (photo above), ceived a superb recipe from Kerrygold for buttery, Cheddar Thyme quality and design; and the favorite for generations.” Le Creuset woman since Prohibition to serve as master distiller at a Kentucky was a hit. Recipes for tasty infusions of Tito’s vodka with fruits, Savory Shortbread. Ornua Foods North America, Inc. is Ireland’s was a Partner for the LDEI Gratitude Conference, and for the Distillers' Association distillery. Michter’s Distillery was a Partner herbs, flowers, and vegetables can be found on their website. largest exporter of Irish dairy products. Ornua (from Ór Nua) virtual Julia Child Birthday Brunch in August, providing prizes for the LDEI Gratitude Conference, and for the virtual Julia Child www.LoveTitos.com means “new gold.” for the lucky winners of the “Dress Up Like Julia” contest. Birthday Brunch in August. www.kerrygoldusa.com/ www.oruna.com www.lecreuset.com www.michters.com Photo: Vitamix Photos: Plate

VITAMIX® PLATE Friend Partner Exclusive Publication Partner Photos: Skuna Bay Salmon Cakebread Grande Dame Dolores Photos: Beautiful Briny Sea Vitamix is a fourth-gener- Plate magazine delivers exclusive, SKUNA BAY SALMON CAKEBREAD CELLARS BEAUTIFUL BRINY SEA ation, family owned com- inspirational, and engaging content Bronze Partner Copper Partner Friend Partner pany that provides the most to an audience of innovative, creative, versatile and dependable and inspired chefs. It supports the ad- Suzi Sheffield Award-winning, Vancouver Island Craft Raised Salmon is made Since its founding in 1973, Cakebread Cellars has developed a (Atlanta), a self-taught cook and veteran restau- piece of equipment in home vancement and education of women possible by a small group of experienced, passionate farmers reputation for producing world-class wines. Its success is built on rateur, founded the artisan dry goods company Beautiful Briny and professional kitchens. culinary professionals in the restau- dedicated to raising salmon in their natural ocean environment. quality, consistency, and continuity—characteristics that apply Sea in 2011. Her small-batch, specialty salt and sugar blends are Chefs say the “Vitamix is a rant industry. Driven by an insatiable Skuna Bay Salmon farms are in an isolated region off the coast of equally to the grapes, the wines, the people, and the operation of sourced and handmade with integrity, sustainability, and a whole game changer in the kitchen.” curiosity and passion for food, Plate Vancouver Island. Here, glacier-fed waters and strong tidal currents the winery. The Cakebread family remains committed to creat- lot of love! Suzi combines uncommon and unexpected ingredients Beyond smoothies, you can uncovers the most noteworthy food combine to provide perfect waters for raising good fish. Skuna Bay, ing fine Napa Valley wines of distinction. Cakebread Cellars was to create one-of-a-kind goods that lend unforgettable flavor to grind flour, knead dough, and drink ideas in the most interest- the exclusive salmon purveyor of the James Beard House and the a Partner for the LDEI Gratitude Conference, and the virtual fine cooking. The line includes 14 hand-harvested salt blends and and prepare everything from ing kitchens in the country. In the Dolores preferred salmon of Les Dames d'Escoffier International offers a Julia Child Birthday Brunch in August. Grande Dame 6 sugar blends, and it celebrates partnerships and collaborations ice cream to baby food in current January/February issue, Edi- Cakebread premium selection of Craft-Raised Salmon: Gold River Fillets, recommended several outstanding Cakebread wines with Williams-Sonoma, Jeni’s Splendid Ice Creams, Delta Airlines, minutes. During LDEI’s tor Chandra Ram (Chicago) visits Gold River Perfect Portions, Skuna Bay Salmon—three whole fish, for the brunch, or anytime, including Chardonnay, Napa Valley; Whole Foods, and restaurant and beverage programs throughout Eat! Drink! And Be Dame with Lexington, Kentucky, restaura- gutted, heads on. Skuna Bay Salmon was a Partner for the LDEI Sauvignon Blanc, Napa Valley; Dancing Bear Ranch, Cabernet the country. Beautiful Briny Sea was a Partner for the LDEI Grati- Resilient Brunch in June, a teurs Ouita Michel and Samantha Gratitude Conference, and for the Eat! Drink! And Be Dame Re- Sauvignon, Howell Mountain, Napa Valley; and Two Creeks Pinot tude Conference; the virtual Julia Child Birthday Brunch in Au- Vitamix (A3500 Ascent Se- Fore to get their take on what it silient Brunch in June. Skuna Bay provided a delightful recipe for Noir, Anderson Valley. As a special thank you to Dames, Cake- gust; and the Eat! Drink! And Be Dame Resilient Brunch in June. ries) was raffled off during the means to be a Southern chef. (Dames Beet Cured Salmon and tips for cooking the beautiful fish. bread Cellars offered a discount for the month of August. Raffle items at Julia’s brunch included Beautiful Briny Sea gift event as an added bonus from dined at Ouita’s Holly Hill Inn in www.skunasalmon.com www.cakebread.com sets: Truffle Salt, Mexican Chocolate Sugar, Vanilla Sugar, French Vitamix. Innovative recipes Versailles, Kentucky, during a 2019 Picnic Sea Salt, Campfire Sea Salt, and Gunpowder Finishing Salt. and ideas can be found at the post-conference, Kentucky Chapter www.beautifulbrinysea.com Vitamix website. Bourbon Tour.) www.vitamix.com www.plateonline.com 16 Les Dames d’Escoffier International WINTER QUARTERLY 2021 17 Donna, a syndicated columnist (“Black America Cooks”), said art of cooking and baking was a blessing to be shared.” you can engage with and serve the community; hire people from your Exploring Food Granny’s Slow-Cooker Creole Gumbo/with Tomatoes is her family’s Raised in St. Lucia, Nina spent two years at British boarding school. community, pay fair wages, utilize your space in more than one way; favorite dish. Her mother adapted her grandmother’s famous gumbo Her British grandmother in St. Lucia inspired her culinary career. After and get to know your customers on a deeper level. recipe to the slow cooker with great success. Donna revealed, “When I returning from school, during preparations for a festive Christmas meal, through the Lens of found my mother’s slow cooker gumbo adaptation of our passed-down her granny helped her decide to enter the culinary field. Close to her ELLEN: You’ve each expressed that part of what compels gumbo recipe handwritten on the inside cover of an old family cook- grandmother, a retired nurse who enjoyed preparing family meals, Nina your work is your desire to share your culture as well as Ethnic Diversity book, I added it to my collection of gumbo notes and tips from other says she advised her to stay focused in her career and have fun! relatives, including one note that calls for a 50-cent piece of beef…I your food. How do you do that as food writers and chefs? believe that our ancestors are always here with us in spirit,” she said. Amethyst said, I’ve just turned 30 and been in the industry over a By Susan F. Slack (Charleston) third of my life. I’m still navigating my way through this…everyday I’m trying to figure something out that is completely new. I like being DAME ELLEN KANNER (Miami) able to have other people walk with me on this journey.” DAME DONNA PIERCE (Chicago) DAME ANITA LAU (LA/OC) DAME NINA COMPTON (New Orleans) AMETHYST GANAWAY (2020 Legacy Winner, Albuquerque) During LDEI’s August 2020 virtual brunch, panel moderator Ellen Kanner engaged a group of esteemed culinary professionals in an in- depth conversation on food and diversity in and out of the kitchen. A DAME NINA COMPTON (New Orleans) syndicated columnist with the Miami Herald “The Edgy Veggie,” Ellen said, “Food is a connector; however different or divided we are, we all DAME DONNA PIERCE (Chicago) ELLEN: I write about food and my friends love to read need to eat. It is also subversive and allows us to talk about every- thing—education, the environment, politics, policy, sustainability, Donna says her grandmother’s gumbo also speaks to cultural changes. about it, but most don’t really cook. What are you finding social justice, wellness, and so much more.” When her parents graduated from college, they left the South for Mis- generationally—are your friends relying on takeout? AMETHYST GANAWAY (2020 Legacy Winner, Albuquerque) souri. Her 13th birthday party featured her favorite dishes including Amethyst replied that her generation cooks whatever they want, gumbo and shrimp creole. After two of her friends had a couple of Anita sees food as an ever-evolving craft. “No matter who you are, partly because they have the access to explore other cuisines outside bites, they told her, “Real ladies don’t like spicy food.” Donna says, there are always new ways, new ingredients, new cultures you can of what they grew up with. “A lot of us are trying to stay connected “I still make the dishes, but I add extra spice just because I remember learn from and incorporate into your cooking. My family recipes are to our roots, to our ancestors, to our families because we are so spread that moment!” predominately from the Shanghai area of China, but that doesn’t mean out. We are global minded, but still want to stay connected to who we Donna’s family also loves grits. When her son was born her father that I don’t incorporate local ingredients sometimes. One ingredient I are through our food.” advised, “You have to make him love grits...if you don’t learn to love love is chayote, not something I grew up. It’s great to have an abun- Donna agreed and quipped, “My friends don’t do a lot of cooking; grits by the time you are two, then you are never going to love them.” dance of produce to experiment with…my son or grandchildren will they just rely on me to drop it off!” She shared that her only son, who Smiling, Donna said, “I worked really hard, and he loves grits!” adapt family recipes to work better in whatever country or city they hadn’t cared about cooking, called her for some short, easy recipes to Amethyst, a native of Charleston, South Carolina., was awarded an live in.” Anita says ethnic dishes, especially from her culture, have long make when he moved into his new place in Santa Monica. She sent internship with America’s Test Kitchen. The food writer shared a family been misunderstood especially with the American Chinese food most a slow cooker with the recipes including one for French onion soup. recipe for Lowcountry Shrimp and Grits—“a well-known, Lowcountry people are familiar with. Donna is an ardent admirer of Julia Child whom she says had a staple around the world.” She weighed in on grits saying, “Everybody Donna documents Black culture, through food. She said, “One thing DAME ELLEN KANNER (Miami) sense of respect and interest in all cultures, and she often makes Julia’s who’s not from the South tends to hate grits but to me, that means they important to me now, and why I specifically write about my culture, French onion soup the old school way. She says she held her nose haven’t had it made correctly or perhaps somebody decided to put sugar is for everyone to recognize the bias that has long existed about Black Each panelist was asked to share a favorite recipe that reflected her while developing a shortcut recipe for her son using brioche, Camp- in their grits instead of butter.” Her ideal grits are, “made from good- contributions to food. But we are in an amazing time…things are culture, whether family or community. The recipes, including modera- bell’s® Condensed French Onion Soup, and cheese. He told her that quality corn, simmered low and slow, and stirred with love and consid- changing. There is DNA, but 400 years ago, we didn’t know specifi- tor Ellen’s enticing Fireworks Black Bean & Mango Salad, can be found it reminded him of the onion soup that she makes. Donna said, “He’s eration.” Amethyst wants people to know that the dish, which is a good cally family, country, or language; we were purposely separated from in the member section under My Communications at www.ldei.org. my only son, and I’ll do anything, including canned soup! representative of her culture, doesn’t have to be complicated to be good. family. One thing we had in common was food. Donna shared in- Anita added, “I too have one son, my only child, and he loves my ELLEN asked, “What makes the recipe you shared impor- Nina, the first Black woman to win a James Beard winner for “Best formation on lesser-known African American culinary figures such as mother’s recipes, but I’ve been reluctant to make them since it can take Chef: South” 2018, shared an irresistible recipe from her New Orleans Jefferson Evans, Leona Eldridge Porter, and trailblazer Freda DeKnight tant to you?” hours. Being stuck at home during COVID-19 has given me the op- restaurant, Compère Lapin, for Pecan and Banana Zeppole, a signa- (1909-1963), Ebony magazine’s first food editor and a friend of portunity to experiment and rewrite several of my mother’s recipes for Anita is an International Casting Producer on NetFlix's The Final Table ture dessert she pairs with Rum Caramel for dipping. She adds pecans Donna’s grandmother. Donna is writing a book about Freda and other the Instant Pot®. My son loves cooking but can get frustrated if there and blogs at Dairy of a Mad Hungry Woman. She reminisced about the or other nuts to add more texture and depth to the dish. Nina says, “Great Migration cooks.” are too many steps.” Anita says the Instant Pot can cut the cooking Cold Mushroom Noodle dish her family enjoyed during the summers “It’s a Caribbean spin on the classic Italian fried dough dessert. The Chef Nina Compton’s father was the longtime prime minister of St. times down to 1/5 of the regular time without compromising any of when she was growing up. Easy to make, her mother prepared a large recipe is fun and simple and anyone can make it at home.” Lucia. A hub for culinary enthusiasts, the beautiful Caribbean island amount so family members could help themselves from the refrigerator. the flavors. Her hope is to provide a firm foundation of generational also inspired her to study at The Culinary Institute of America. She Anita feels this vegetarian dish would be suitable for everyone. ELLEN: “Your grandmothers and mothers welcomed you in recipes from her mother and grandmother so he can cook for himself learned about techniques and flavor combinations from many re- their kitchens, told you stories, and shared their recipes. and his family after she is no longer around. nowned chefs then participated in Season 2 of “Top Chef.” From there ELLEN: Referencing Amethyst’s article in Eater about res- she opened two New Orleans restaurants, the second being Bywater What’s the best thing you learned from them in the kitchen?” American Bistro. Nina’s extraordinary cuisine offers irresistible Carib- “On a technical side,” replied Amethyst, “my grandmother taught me taurants becoming “third places,” what are the best ways bean influences. She says, “I want people to know more about Carib- to taste everything and to taste throughout the whole process. On a restaurants can serve communities as well as food? bean food and how vibrant and diverse it is from island to island.” less technical side, she taught me that patience is a virtue—that’s one Learning about different ethnicities and their cuisines enriches every- Amethyst replied that restaurants have a responsibility to be a third of the biggest lessons she taught me. one’s learning process and increases personal growth. Ellen reiterates, place—someplace outside of home and work where people can meet Donna shared, “My grandmother patiently shared her passion for “We are better together than apart. Food is the best way to grow com- to have conversations and an exchange of ideas. “If you are really in cooking and ingredients with me, her eldest grandchild. She’s also my munity, and we all belong at the table.” She says, “The next time you the service industry you should be of service not only to your employ- inspiration for my nonprofit, The Skillet Project, remembering her hear ‘as American as apple pie’ remember that our panelist’s recipes ees but to guests who come into your building and to the community words to me cooking by her side that it was my duty to pass down her reflect their diverse community, culture, and families, and our LDEI surrounding your establishment. At a minimum, anyone who is a gumbo, rolls, and a few other family recipes to the next generation or membership as a whole. What could be more American than that?” restaurant (or other business) owner has a responsibility to be active DAME ANITA LAU they would be lost forever…My mother reinforced the notion that the (LA/OC) in the community that keeps them afloat. She advised: discover how

18 Les Dames d’Escoffier International WINTER QUARTERLY 2021 19 LEADERSHIP IN ACTION

By Jerry Anne Di Vecchio (San Francisco)

A Conversation with LDEI's Grande Dame Carolyn Wente A LEADER AND AN ACHIEVER IN HIGH GEAR

Leading a family business into make it on my own. While at Stanford, ties including good places to dine and experi- its fifth generation, growing I was an intern in Washington, D.C. ence wine at Wente Vineyards, transforming it, and adding new dimen- for a Nevada senator. After univer- guests into brand ambassadors. sions is a tremendous sity, I worked with a commodity HOW GREEN IS WENTE? achievement. And that’s broker, then spent several years In 2010, Wente Family Estates was among just what Grande Dame with a bank. Because of the skill the first wineries to receive the Certified Carolyn Wente, of the set I developed and connections California Sustainable Vineyard and Winery fourth generation, did I had or could make, the family designation, and one of a handful of winer- and does at Wente Family asked me to join them in 1980 to ies to have certification for both winery and Estates. handle sales and marketing. I became vineyard. In 2011, Wente Family Estates As CEO, she oversees a diverse president in 1992, and CEO in 2008. was named American Winery of the Year by organization: Wente Vineyards— Our wines are sold in 70 countries as well as Wine Enthusiast and a top-30 wine company Livermore Valley (due east of the San Fran- the United States. by Wine Business Monthly. We cultivate cisco peninsula) and Arroyo Seco (Monterey) HOW DO THE MULTIPLE GENERA- 34 grape varieties to bottle as varietals or appellations; a beautifully landscaped vine- TIONS FIT TOGETHER? Clockwise from top left: Carolyn and her husband Buck Layton go truffle hunting. Carolyn and blends. We raise organic beef and grow the fifth generation of Wente women winegrowers enjoy a picnic. L-R: Jordan (project manager, yard event center, tasting rooms, wine clubs, Established in 1883, Wente Vineyards is the organic olives for oil. tours, restaurants, a summer concerts series procurement), Christine (president of the Wente Foundation Board); Carolyn (CEO); Aly (senior country's longest, continuously operated WHAT TOLL HAS THE 2020 PANDEM- brand manager): and Niki (viticulture manager). Carolyn and the Wente culinary team at a James (pandemic postponed) featuring internation- family-owned winery. My great-grandfather, Beard Dinner in 1992. The fourth and fifth generation of Wente winegrowers. L-R: Jordan, Karl, ally known artists, an 18-hole championship IC AND WILD FIRE SMOKE TAKEN? Christine, Niki, Carolyn, Eric, and Phil Wente. Carolyn and her mother, Jean Wente. Carl H. Wente, started the winery in Liver- Usually we have about 300,000 visitors a golf course, a cattle ranch, and more. more; he had two sons, and one grandson Carolyn is a founding member of San Fran- year. Being closed to the public since March Karl, my father. My siblings, Eric and until our slow opening in September has cisco Dames, 1989, and has been a strong, Philip, and I parented the fifth generation. active supporter of our chapter and LDEI made a big dent. However, 2020 was a fabu- We have six children total, and at present, lous growing year for grapes and untainted from the onset. five are active with Wente. My father died How does she do it? I’ve known Carolyn fruit promises great wines. We are watching in 1977, and my mother, Jean, is retired. At carefully for smoke damage and will bottle since her student days at Stanford University, Wente, it takes a lot of qualified people to so LDEI Quarterly invited me to find out. only quality wine, nothing that would de- keep the various operations working well, stroy our brand. so we are continually on the lookout for top HOW AND WHEN DID YOU GET IN- talent—women and men, and concurrently WHAT PART OF THE WINEMAKING VOLVED WITH THE WINERY? encourage in-house promotion of skilled PROCESS DO YOU MOST ENJOY? As a tomboy I loved being outdoors and personnel, some of whom have generational I love growing grapes. I am a farmer at heart growing things—there were always chores. In history with us. We aim for a team that and love watching their development through the vineyards, driving a tractor; on the ranch, will help us grow our business sustainably, the seasons to finally tasting them. And, tending cattle. When I was a freshman in recognizing the contributions in creating a meeting Mother Nature’s challenges. high school my first paid job was working on 137-year family legacy business. WHAT IS YOUR FAVORITE WINE? the bottling line. Also, I often traveled with WHAT KEEPS YOU INSPIRED AND What’s in my glass. my parents on business trips across the coun- MOVING FORWARD? WHAT’S YOUR FAVORITE COMFORT try and abroad. With them I met a stream I like to get up and get moving. There is joy FOOD-WINE PAIRING? of food and wine luminaries, which gave me in creating, developing, and seeing to frui- Lamb shanks with Merlot are just right for insights into the hospitality business. tion. Plus, I have an entrepreneurial bug and wintery/spring comfort. DID YOU WANT TO GO INTO THE gardening is my relaxation. WHAT’S YOUR ADVICE FOR UP- FAMILY BUSINESS? WHAT IS A BIG PROBLEM YOU AND-COMING DAMES IN THE WINE My two older brothers went right from their SOLVED? INDUSTRY? educations to work in the vineyards and How to get people to the rural Livermore As in any job, have confidence and believe in winery. Even though I wanted to be part of Valley and our winery. The solution was to yourself. Love what you do. Don’t be afraid to the company, I felt I needed to prove I could create a cultural center with multiple activi- change jobs.

20 Les Dames d’Escoffier International WINTER QUARTERLY 2021 21 TRENDS

technologies, such as electrostatic spray- Cultivating Innovation ers and ultraviolet light technology were and Community in Times incorporated to increase sanitization efforts for high-touch items. m . e f z In addition to the Meharry partner- . i of Challenge k r ship, our culinary team has a longstand- . p fis er By Dee Patel (Nashville) ing relationship with Second Harvest h Managing Director Hermitage Food Bank of Middle Tennessee to Hotel support and feed our local community. It is no secret that the coronavirus pandemic has Over the past few months, our culinary LDEI M.F.K. Fisher Prize had a lasting impact on the hospitality industry. team has provided over 20,000 meals As the Managing Director of the 110-year-old to first responders, as well as churches, is Open for Entries Hermitage Hotel in Nashville, I (like many of my schools, and community centers. industry colleagues) have found this trying time When it comes to dining, we’ve By Mindy Merrell (Nashville) as a test of strength. Yet, it has also offered us an balanced both dine in and takeaway Good news! After a hiatus, the M.F.K. Fisher amazing opportunity to shift our mindsets and op- options, so our guests may enjoy their Award of Excellence in Culinary Writing established erations away from “the way we have always done Hermitage favorites. We took our signa- by LDEI in 2006 (and tirelessly spearheaded by it” and explore what might be, if we try. ture afternoon tea, and offered it to-go, CiCi Williamson since its inception) is once again Where we have always been disciplined and com- packaged inside a custom-made tote bag up and running. mitted to delivering our brand with polish and that includes tea, gourmet sandwiches, Renamed the LDEI M.F.K. Fisher Prize, the precision, the hotel’s foundation is rooted in a spirit both sweet and savory, scones and signa- 2021 revamp modernizes the scope of the award to of resilience, channeling the historical leaders who ture desserts. We partnered with Clifton include eligible works of excellence in any media originally graced this special place. I maintain focus & Leopold and attached their scarves to format including book, print, electronic, broadcast, on this hope and energy to motivate me and our the picnic-to-go baskets as a keepsake television, podcast, and video that broaden under- team daily. COVID-19 has been a moving target item for guests. standing of the intersection of food and culture. and from the onset, we have been nimble and quick We created Halloween sugar cookie In the spirit of M.F.K. Fisher and her insightful to adjust to a changing environment. Our flexibility decorating kits as a fun activity for all. prose, the topics of eligible works are broad and has allowed us to successfully weather the storm and To remove all pressures, delicious home- inclusive such as, but not limited to, home cook- continue to welcome visitors who were looking for made, gourmet pies, including pecan, ing, travel, restaurants, memoir, biography, bever- a place to stay that is vetted, safe, and offers superb apple, and pumpkin, were available for ages, hospitality, arts of the table, agriculture, and service and luxury amenities. sale throughout the fall. culinary history. Submissions will be evaluated for After years of anticipation and planning, our As we looked toward the holiday voice, impactful cultural insight and contribution, national celebration of the 100th anniversary of season, we welcomed guests into socially and overall excellence by a panel of distinguished women’s right to vote was impacted due to the pan- distanced dining experiences, but also independent judges with diverse backgrounds. demic. Disheartening to say the least, we persevered offered catered Thanksgiving and Even better, the three top winners will be awarded with flexibility and strength. We adapted quickly Christmas dinners to-go for those who cash prizes (first prize $3,000, second prize $2,000, to what rules needed to be in place and creatively preferred to enjoy fine dining at home, and third prize $1,000). Seven additional Cer- came up with socially distanced solutions such as without the fuss of cooking. tificates of Distinction will also be awarded. We a vintage car parade, a mindfully spaced afternoon As our culinary offerings and spaces encourage all Dames and non-Dames to enter their tea featuring delectable delights from The Woman have always served as gathering places, impactful non-fiction works published or aired Suffrage Cookbook, and the debut of a celebratory, these changes have allowed us to con- in the calendar year of 2020. You can enter now Yellow Rose Jack Daniel’s whiskey barrel in honor tinue to engage with members of our through March 4, 2021. The top prize winners will of women’s suffrage. All events were done with the community, offer them delightful experi- be celebrated in October at the Annual Conference utmost consideration of the health and safety of our ences, and retain our business. Moreover, in San Antonio. guests and colleagues in mind. For those who could we love knowing that favorite experiences Visit the LDEI website for the complete rules not be with us, we virtually streamed the centennial of The Hermitage Hotel are now avail- and how to enter. All entries must include a $75 celebration, as we wanted the world to feel a part of able in the comfort of their homes! non-returnable handling fee and must be submit- Through it all, we have maintained an this momentous occasion. Above: Dee Patel. Afternoon ted through the LDEI website. Feel free to enter Our strong community relationships brought tea at the Hermitage. Cel- understanding that our colleagues and more than once, however, each separate entry must about innovative partnerships that will impact ebrating the 100th anniversary guests’ circumstances have been differ- include the handling fee. Questions? Mary Mc- the way we do business beyond the pandemic as of women’s right to vote ent during this time. Our ultimate goal, Mahon and I, co-chairs of the M.F.K. Fisher Prize well. To ensure the highest standard of safety, we as it has always been, is to demonstrate committee, will happily answer them. Opposite page: The Hermitage our dedication to all members of our partnered with leading experts at the Nashville- Hotel.The Hermitage Hotel Mary McMahon, LDEI M.F.K. Fisher Prize Co-Chair lobby. community. With nimble hands and based Meharry Medical College who reviewed and [email protected] implemented enhancements to our health and humbled hearts and minds, we’ve been safety practices. able to maintain and grow these incred- Mindy Merrell, LDEI M.F.K. Fisher Prize Co-Chair We also introduced new technologies, such as ible relationships. [email protected] the ability for guests to check into their rooms I look forward to seeing what the via their cell phones with the mobile app Open future holds as we continue to seek ways Key, and operate the television from their personal in which we can innovate, grow, and smartphones. Behind the scenes, new cleaning share The Hermitage Hotel for genera- tions to come.

22 Les Dames d’Escoffier International WINTER QUARTERLY 2021 23 LDEI Woman of Purpose THE BROCK Award presented in Keep Calm and Bake Cake! CIRCLE partnership with YETI A Global Culinary Postcard from the South Florida Chapter Les Dames d’Escoffier International is pleased to intro- By Irene Moore, duce this inaugural award recognizing an exceptional By Bev Shaffer BROCK CIRCLE MEMBERS Chapter President Dame who has set herself apart by making a positive (Cleveland) Alison Awerbuch Twenty Dames Zoomed to the impact in a local or global community, incorporating the LDEI Immediate Antoinette Benjamin English countryside in September important and complex realms of Past President Barbara Hanley for the baking class, "How to Make Beverly Barbour Soules global sustainability, food justice #ldeigratitude a Coffee and Walnut Slice Cake” Global Culinary Brenda McDowell and public health and will cel- Initiative with London Dame Miranda Gore Ann Stratte, LDEI Past Presi- Carolyn Wente ebrate a visionary Dame who has dent, wrote Hayley Matson Mathes Brown. She chose the recipe because made strides towards improving around the pan. She demonstrated some wonder- Holly Arnold Kinney it is a classic British cake that many Abigail Kirsch our food system. how full the baking pans should be, ful words last rcle remember from their childhood, and Ci Judith Hollis Jones Beginning in 2021, the LDEI how to remove the layers from the ck it is often found on dessert menus year about o Kathy Gold r Woman of Purpose award will W pans, stack them, and apply the but- The Brock Linda J. Forristal and afternoon tea trays in the UK. B Linda Roth be presented every other year at O E tercream. She described her current Circle and M S Miranda was runner-up in the first Lori Willis the LDEI Conference, alternat- O “wild” life as a Mom in the English how “the L AN P series of BBC Two’s The Great British Margaret Happel Perry ing with the LDEI Grande Dame of PUR countryside, foraging for the herbs shape of Bake Off, the ultimate baking battle Margaret Norfleet Neff award. and flowers she uses in cooking. By the circle has I Marsha J. Palanci where baking fans compete to be the end of the class, the cake was been used as Mary S. Moore crowned the “UK's Best Amateur CRITERIA beautifully decorated with flow- a symbol since the beginning of Melissa’s Produce Baker.” Miranda was very high Olga Bolkess ers she had picked from all around time. Ancient cultures all over the To be considered for the LDEI energy during the class (although it Sharon Van Meter her house. Miranda’s goal for the world used the circle to represent Suzi Sheffield Woman of Purpose award, the was 10:00 p.m. in England), and she class was to become better known the power of the female, a symbol Sylvia Ganier prospective nominee must meet engaged viewers in a lively discus- as a Zoom baking class instructor for a goddess, and the sun.” Tina Krinsky the following criteria and submit a complete application, sion about types of flour, and differ- Beth Allen and grow her clientele. The Dames She continued to say that the enumerated below. ences between British and American Eileen Dubose loved the class, but most of all, they “circle represents being complete, • Nominee is an active member in good standing of Les baking powder. Toria Emas LOVED Miranda! Not containing full of hope and united,” and I Patty Erd Dames d’Escoffier International with a minimum of 3 As Miranda creamed butter and her excitement, she said, “I’m really know that our founder Grande Alice G. Foreman years as a member sugar, beat the eggs, sifted flour, and chuffed!” Dame Carol Brock would agree. Patricia Gelles • Nominee demonstrates and inspires others by her com- folded in ingredients, she talked Dianne Hogerty mitment to one or more of the following, with a local, about her experience on The Great We are tickled pink that Miranda It is my pleasure to extend a Crickett Karson was chuffed (British slang for “delight- warm welcome and special thanks Caroline Rose Hunt national and/or international focus by sharing her time, British Bakeoffwithout missing a Braiden Rex-Johnson talent and resources to improve others’ quality of life: beat. Plopping a chunk of butter ed”) with the class experience. After a to our newest Brock Circle mem- day’s hectic demands, she says baking ber, Suzi Sheffield(Atlanta). As Aileen Robbins o Global sustainability into the mixing bowl, she showed Vanessa Torts o Food justice how she greases the baking pan, run- provides a chance to find sanctuary in an organization, we are grateful Stacy Zeigler o Public health ning the butter wrapper the quiet of night; meditation offers not only to Suzi for joining, but Carol Brock “a sense of calmer perspective and is to the Dames and chapters that Dolores Snyder o Farming/agriculture Jeanne Ovitz o Food waste systems constantly rejuvenating.” Miranda are Brock Circle members as and Gillian Higgins, international their generosity helps to ensure Claire Boasi o Culinary education Julie Dannenbaum o How we think about food criminal barrister and founder of the strength and longevity of Les Janet Burgess Practical Meditation, run The Mind- Dames d’Escoffier International. Sharon Olson • Candidate shall be nominated by an LDEI Chapter or ful Kitchen Company, a retreat that As a special tribute to Carol Dolores Cakebread another Dame brings people together to “cook, bake, Brock, we will be kicking off an Ann Stratte Julie Chernoff • Nominee and nominating Chapter/Dame will be asked breathe, and eat.” Sessions include exciting Brock Circle campaign Maria Gomez Laurens to each write an essay [not to exceed 1,000 words] a walk in the forest and time for on her birthday, December 14th. JoAnne Naganawa about the nominee’s contribution to the greater good mindfulness meditation and personal Watch your inbox for more Teresa J. Farney while highlighting LDEI’s vision, mission and guiding reflection. Miranda’s philosophy: “If information… Ingrid Gangestad Mary Ellen Griffin principles we’re living more in the moment, we’re In the meantime, I welcome the • Voting for candidates will be consistent with the voting BROCK CIRCLE CHAPTERS not worrying about who’s making the opportunity to answer any ques- procedure for the Grande Dame candidates with each best cake—we're just enjoying eating tions regarding this philanthropic Atlanta Chicago LDEI Chapter in good standing having one vote, plus it.” —Susan Slack, Editor. group and how you, too, might Hawaii exclusive partner will be given one vote become a member. Reach out at Houston • The nominee agrees to complete all informational forms [email protected] Monterey Bay and provide visual images as requested by LDEI or text or call 330.441.2706. Nashville • To receive her award, the candidate must attend the “When we have a circle of New England New York award ceremony at the LDEI Annual Conference and friends…we get more done, we feel Philadelphia agree that the award may be publicized and are stronger, and we really do San Antonio • Transportation to Conference, Conference registration Top to bottom: Coffee and Walnut Slice Cake. Miranda GLOBAL celebrate the power of our ‘us’”. San Francisco and lodging at the Conference hotel (during the Confer- Gore Brown teaches a baking class. Miranda’s Christmas CULINARY —Mary Anne Radmacher Seattle ence) will be provided by LDEI for the recipient cake is decorated with gingerbread biscuits (cook- St. Louis ies). In December, she presented a Zoom baking class postcard With gratitude… Washington, D.C. • Winner will receive a prize package of YETI products for the South Florida Chapter. Miranda is well known Dallas customized with the LDEI Woman of Purpose logo, as for her charming, signature biscuits. Above: A slice of Boston well as $2,500 to continue her philanthropic work Miranda’s delicious cake. Austin 24 Les Dames d’Escoffier International WINTER QUARTERLY 2021 25 Jour, which is a fun, structured, and always informative interview CHAPTER PROGRAMS Nichole Bendele (San Antonio) with fellow members. Once every six weeks, the Zoom meeting ANN ARBOR | ATLANTA | AUSTIN | BIRMINGHAM | BOSTON | BRITISH COLUMBIA | CHARLESTON | CHARLOTTE & THE WESTERN CAROLINAS will also be a platform for our culinary book club. And finally, our CHICAGO | CLEVELAND | COLORADO | DALLAS | GREATER DES MOINES | GREATER MADISON | HAWAII | HOUSTON | KANSAS CITY | KENTUCKY chapter made a good showing at the 2020 LDEI Annual Confer- LONDON | LOS ANGELES/ORANGE COUNTY | MEXICO | MIAMI | MINNESOTA | MONTEREY BAY | NASHVILLE | NEW ENGLAND | NEW ORLEANS ence (and not just to snag one of those snazzy Yeti mugs!), and NEW YORK | NORTH CAROLINA | ONTARIO | PALM SPRINGS | PARIS, FRANCE | PHILADELPHIA | PHOENIX | PORTLAND | SACRAMENTO enjoyed a virtual post-conference cocktail with Bev Shaffer, LDEI SAN ANTONIO | SAN DIEGO | SAN FRANCISCO | SAVANNAH/COASTAL GEORGIA | SEATTLE | SONOMA | SOUTH FLORIDA | ST. LOUIS | WASHINGTON, D.C. past-president and Cleveland Chapter high priestess!

AUSTIN Alicynn Fink and reimagined our event in a way that was safe and fun and DALLAS Kim Martin & Wendy Timson The Austin Chapter hosted its annual Holiday Dinner for profitable. Champagne & Fried Chicken, a drive-through, The Dallas Chapter inducted eight new members in September the Homeless on December 12, with all meals packaged pick-up picnic basket dinner featured delicious food, won- at a socially distanced program and outdoor dinner prepared by inside a church kitchen and distributed outside to the needy. derful beverages, and some cool extras like a virtual store of culinary students from Dallas College. On October 21, we hosted specialty items and Dame-led experiences much like our silent a fundrais- auctions previously. We gathered enough $100 gift certificates ing event from some of Birmingham’s most beloved restaurants to create sponsored by two different raffles. Nearly our entire membership (some 68 Buffalo Trace Dames!) showed up on October 18, masks on and ready to The Charleston Dames are on hand as Nathalie Dupree and Jack Bass leave Bourbon that work. Each person who drove through our line of tents was Charleston for their new home in Raleigh, North Carolina. Photos: Ferris raised over Kaplan. greeted by enthusiastic Dames and thanked over and over. $3,450 for Our smiles were hidden beneath our Merci, Y’all! masks, but a yard sale on Johns Island at the Tattooed Moose (www.tattooed- our scholar- our customers were ecstatic. Our October 18 event, chaired by moose.com)—was a huge success; proceeds benefit the chapter’s ship fund. Dames Kathy G. Mezrano, Kay Bruno Reed, and Barbara scholarship fund and forward our mission to help elevate women The outdoor Gaines Kenyon, made more money than last year, and that in the food and beverage community. Dame chefs cleared out event was means our scholarship and grant giving can continue uninter- their kitchens and donated dining ware, kitchen tools, and signed held at Lisa Chapter President Wendy Timson with Buffalo Trace rupted. We also have funds for our general operating budget as cookbooks.” Co-Chairs Lisa Buzzelli and Jen Kulick organized Lavender’s Bourbon representative Tricia Sereno. Rebecca Murphy, well as money to put toward building a future endowment. founding member, working registration at the fundraiser. Austin's new 2020-2021 Dames class. the event. Scholarship Chair Suzanne Wallace says, The chapter event space, Photos: Kim Martin. Austin Dame Lorena Legarreta. is always looking for young ladies working toward a hospitality Flourish. BOSTON Amanda Arrigotti-White degree and in need of financial support. Scholarships are awarded Joanne Bondy prepared delightful bites to accompany the The fundraising committee planned and As the leaves began to change across the Boston area, you in August/September; applications are available on the chapter bourbon cocktails. This fall we also kicked off new virtual clubs hosted a holiday pop-up bake sale on could find us honoring the Notorious RBG (Ruth Bader website.” Life is filled with hellos and goodbyes. On December including, A Dame Good Cookbook Club, A Dame Good Movie Saturday, November 14, to raise money Ginsburg), cel- 3, 2020, the chapter’s beloved founder Nathalie Dupree and her Club, Wine Dame Wednesdays, and New Member Network. The for the Austin Chapter's scholarship ebrating Salem’s husband, author Jack Bass, relocated to Raleigh, North Carolina, cookbook club selected Cooking with Les Dames d’ Escoffieras the program. Program Co-Chairs Alicynn witching history, to be closer to family. Dames gathered to express gratitude and October selection, and the first meeting included the cookbook’s Fink and Cecilia Nasti organized a and connecting affection for the Grande Dame whose contributions to The Holy co-editors, Marcella Rosen and Pat Mozersky, Food Stylist Julie September Coffee Break discussion on mental health and over Zoom to City and mentorship of young professional women are legendary. Hettiger, and Photographer Tracey Maurer who had great stories how to support one another during this challenging time. learn more about The Dames promised to follow her pork chop theory—“One pork and insights to share. The wine club’s November meeting featured New president Stacy Franklin hosted a virtual fall meeting the exceptional chop in a pan goes dry; Two or more, and the fat from one feeds a discussion of suitable Thanksgiving wines selected by wine ex- to introduce the new board and welcome 23 new Dames. women who are another.” You’ll be missed, Nathalie. Although miles apart, you’ll perts Barbara Messer, Audree Miller, and Rebecca Murphy. The Lorena Legarreta hosted a virtual training session: Unravel- our members. stay close at heart and always be a Charleston Dame! movie club chooses and discusses culinary-related movies, and the ing the Impact of Micro Aggression. Les Dames Austin book Our chapter New Member Network provides an opportunity for our members club discussed “Notes from a Young Black Chef” by Kwame embraced local CLEVELAND Elaine T. Cicora with less than five years membership to interact. These clubs will Onwuachi. history with an Cleveland Dames met virtually on September 29 for our An- meet in person when it becomes possible. excursion to one nual General Membership Meeting, which, included a business BIRMINGHAM Martha Johnston of Massachusetts' meeting, election of the chapter’s officers, and a chance to "share" GREATER DES MOINES Sue Honkamp When faced with a global pandemic that made our annual oldest and by far spookiest cities: Salem. The event started at a delicious boxed dinner from J. Pistone, a local woman-owned The Greater Des Moines Chapter baked up a new fundraiser dur- in-person fundraiser impossible to pull off, our Birming- Salem's iconic Hawthorne Hotel where Nathaniel's Restaurant bakery and deli, delivered to our homes by fellow members. ing the pandemic. They hosted a Wine & Pie Drive-By to help ham Chapter didn’t back down. Instead, we came together hosted an indulgent Sunday Brunch with a Blood Curdling Chapter President Beth Davis-Noragon opened the meeting with fight hunger and uplift future food leaders in the Greater Des Red Wine Tasting curated by our chapter's president, Ju- an upbeat year-in-review report: Pandemic notwithstanding, our Moines area. Just in time for the Thanksgiving holiday, patrons dith Fabre-McDonough. Following brunch, Boston Dames considerable chapter accomplishments included awarding a $2,000 drove by and picked up a pie enjoyed a guided Haunted Walking Tour of the town. The culinary scholarship, presenting three $300 microgrants to mem- handcrafted by Des Moines Dames Boston Chapter also gathered to celebrate the life and legacy bers who used their restaurant kitchens during the shutdown to and top female chefs, and a bottle of Ruth Bader Ginsburg with a themed art auction and din- help feed front-line workers, successfully nominating Clevelander of wine that was selected by a ner. The night honored the late and great RBG and celebrated Destiny Burns for a Legacy Award, and welcoming four extremely Dame sommelier. The fundraiser her legacy of gender equality and female empowerment. At the well-qualified new members. Our weekly Zoom meetings will con- benefited a local food bank, a food dinner, the Boston Chapter auctioned two Julia Rivera origi- tinue, with a focus on our popular former web feature, Dame du rescue organization, and a fund nals to benefit the Women’s Lunch Place. As many of you may for the first annual Greater Des know, Boston fall can be precarious in nature, and we have Moines LDEI Give A Girl A Knife already received our first snow! Despite the chill in the air, our Scholarship. The chapter’s new chapter is looking forward to winter gatherings, continuing to Give A Girl A Knife Scholarship expand charity programs that re-invigorate our community, supports Iowa women studying in and celebrating each other’s wins throughout this year! Wine & Pie Drive-By: LDEI the food, beverage, and hospitality Greater Des Moines fields. Awardees who demonstrated CHARLESTON Susan Slack excellence in their studies and showed promise for success in the Charleston’s 2021 officers are Angela Colyer Dupree, Presi- industry received a $1000 scholarship and a custom-engraved, Champagne & Fried Chicken picnic basket dinners. Nearly the entire dent; Helen Mitternight, Vice President; Ashley Strickland top-quality chef’s knife. President Nichole Aksamit says,” We are chapter participated in the Birminghm fundraiser. Drive-through pick Freeman, Secretary; and Amanee Neirouz, Treasurer. Presi- professional food women helping other women find the tools, the up to receive a picnic basket. dent Angela reports, “Our chapter fundraiser last November— Cheers from the Cleveland Chapter! education, and the network they need to succeed.” 26 Les Dames d’Escoffier International WINTER QUARTERLY 2021 27 HAWAII March, the members were fêted November 5 at the Southern Food PARIS Rosa Jackson Hawks and our other restaurant The Hawaii Chapter of Les Dames d'Escoffier celebrated its 20th and Beverage Museum. “We are excited to continue to mine the Over the past few months, our Mem- and farm partners offered prepared Anniversary and marked the occasion with its annual Escoffier deep vein of smart, like-minded, and talented hospitality lead- bership Enrichment series has provided meals to enjoy at home or farm- Stephanie Carter Dinner on December 11 in a virtual dining format. ers in our city,” said President . From executive welcome opportunities for chapter fresh boxes packed with ingredi- directors of nonprofits to passionate entrepreneurs to accomplished members to keep in touch virtually and ents to make your own feast with Ann M. Evans chefs and food and beverage visionaries, exchange ideas. Recently, Ann Mah recipes created by . the three-year-old chapter welcomes a organized a fascinating Q&A about “Net proceeds will be around terrific slate. “We look forward to a year cookbook publishing with Lucia Watson, $30,000—$5,000 higher than our of doubling down to support growth executive editor at Penguin Random total goal!” Rachael noted. Proceeds for all of our Dames,” said Program VP House; Rosa Jackson hosted a session on will be split between LDEI Sacra- Beth D’Addono. Polly Jacqueline Ngo of Little Welcome to teaching online cooking classes; and Jane mento’s scholarship program and Watts, F&B activist and owner, The Africa is an Afro-French Davis Farm to School. Bertch invited Jacqueline Ngo of Little entrepreneur dedicated to Dwynesha “Dee” Lavi- Avenue Pub; Africa to talk about her exciting new elevating all things African gne , owner, Deelightful Cupcakes and initiative in Paris. The Lunch & Learn in Paris. Photo: J Ngo. SAN ANTONIO Kathy Litchfield Pastries; , program series will continue as a monthly event. Carrie Boyle set a festive table to The LDEI Hawaii Chapter celebrated its 20th Anniversary in 2020. Jen Kelley director, Café Reconcile; , We have also teamed up this year with our sister Dames in Seattle accompany the Virtual Village Feast. executive director, Louisiana Hospital- Photo: Carrie Boyle Christa Cotton, Legacy win- to exchange ideas, plan new programs, and offer encouragement Lisa Blount KENTUCKY ity Foundation; , sales/mar- ner and CEO, New Orleans and support during this challenging yet creative time. This engaging photo keting director, Antoine’s restaurant; Beverage Group, with her life Karen Haram partner Brian Bitner. of four Kentucky Christa Cotton, Legacy Award Winner PHILADELPHIA Deanna Segrave-Daly September was our first virtual, general membership meeting with Chapter Dames and CEO, New Orleans Beverage Despite being held virtually, we had stellar attendance at our an induction of new members and officers. Eight new members toasting Julia Child Group; Jennifer Quintal, director of was submitted to the October Annual Meeting. Together, all attendees opened goodie from a cross selection of agriculture, beverage, food, and hospitality operations, Pomegranate Hospitality; Melissa Araujo, chef/owner “Dress Up Like Julia” boxes that were mailed out ahead of time and filled with delectables industries include: Allison Balfour, Jennifer Cox, Jennifer Rabb Alma Restaurant/Saveur Catering; and Lauren Darnell, executive contest for the JULIA from cookies to coffee—all procured or made by our local Dames Faz, Heather Nanez, Carol Ocker, Elise Russ, Darcie Schipull, CHILD BIRTHDAY director, Made in New Orleans Foundation (MINO). and Maria Zadel. New officers include: Diana Adkison, Treasurer; BRUNCH, August 16, including Elizabette Andrade, Maryann Baldassare, Laurissa 2020. Although the Cardenas, and Bonnie Sarana Noll. President Jill Weber reviewed Wendy Stiles, Archivist; JoAnn Boone, Recording Secretary; and photo wasn’t one of NEW YORK Silvia Baldini & Wanda Mann our chapter’s exciting new initiatives such as developing a video Di-Anna Arias, Second Vice-President of Programs. Outgoing the top five winning LDNY THE NEXT BIG BITE—A digital conversation themed resource library, creating a culinary incubator, and updating our officers were thanked for their service. Vice-President of Member- entries, its charm is What’s Next for Restaurants? A Digital Conversation with Women website, which will feature a member marketplace. The chapter was ship, Marilyn Magaro also hosted a New Member Orientation undeniable. From left Barbara Sibley Culinary Leaders, went virtual. Moderator and pan- also thrilled to induct seven exceptional and talented new members at Blanca Aldaco’s fabulous home. Three of our members—Cris to right: Becky Sams, elists Yvette Leeper-Bueno (Vinatería); Angie Mar (The Beatrice Katie Payne, (Julia Child), Danielle Gleason, and Ann Currie. including Felicia Middleton, Devon Montgomery Pasha, Diane Goloby, Diana Adkison, and Nichole Bendele—were delegates to Inn); and Ruth Reichl (journalist) gave a Nussbaum, Kim O’Donnel, Susan Teiser, Jocelyn Wood, and the Virtual LDEI “Gratitude” Conference 2020, and our chapter candid look at the state of the industry. LONDON Sue Carter Amy Zitelman. Several Philadelphia Dames also attended LDEI’s also unveiled our “Welcome to San Antonio” 2021 Conference vid- Panelists shared stories on how they in- Nancy Fitch Blanca Aldaco We held the first in a series of online webinars in October. first virtual conference including Adrienne Abramson, Fran Costi- eo. Conference Co-Chairs, and have novated to survive: pivoting from indoor gan, Sandra Donahue, Linda Forristal, Kathy Gold, Mary Green, been busy setting up committees. And once we had cooler weather “The Nine Lives of Elisabeth Luard” featured Elisabeth and her to outdoor dining, partnering with friend and publisher Dame Anne Dolamore. They covered the Betty Greene, Jennifer Herczeg, Dorie Passen, Renee Patrone in October, an informal, socially distanced “Dame Happy Hour” charities or increasing take-out were key. Rhinehart, Judy Rusignuolo, and Jill Weber. was held on the Aldaco’s Restaurant patio. many and varied adventures of her life. Forty people attended the By remaining open, restaurants offered a free event, which is available to watch on our website at www. sense of normalcy to their communities. lesdameslondon.org. SEATTLE Normal Rosenthal Taking care of workers was paramount, Seattle Chapter is excited to share news of our Thursday, December MINNESOTA given that many are needy. Other con- 3, 2020 virtual trip to one of the top French wine regions with the cerns were the ripple effect on suppliers, Les Dames Paris Chapter. The “Tour of Burgundy” with Preston In late October, Dames Amy Brown, COVID-19’s politicization intersecting Chowgirls Catering co-founder and Angie Mar. Photo: Johnny Mohr of Chateau de Pommard event was hosted from Preston’s with xenophobia—turning Chinatowns Miller. home, due to COVID-19 limitations. The event was planned for cookbook author, and Betsy Nelson, into ghost towns—and the lack of gov- food stylist and cookbook author, co- the evening time in Paris in order for Seattle members to attend, ernment assistance. On a positive note, due to the time difference. hosted a very fun Halloween Zoom. panelists witnessed an incredible outpouring of generosity from Costumes, delicious Halloween snacks organizations like Off Their Plate and José Andrés' World Central plus a playful cocktail: lemonade with SOUTH FLORIDA Irene Moore Kitchen which partnered with restaurants to feed essential workers For our “Bee My Honey!” class in October 2020, Dames Zoomed activated charcoal and Butterfly Pea and hungry communities while providing food service jobs. Good Flower ice cubes to help boost our Screenshot from Philadelphia Chapter’s virtual Annual Meeting with a toast way down south where Ted Dennard, founder of the Savannah things are expected going forward, including more charity partner- to the new members. Photo: Deanna Segrave-Daly. A Goodie Box from Bee Company in Charleston, taught us all about bees and honey. immunity heading into the colder ships and neighborhood restaurants, reduced real estate prices, and a Philly’s Virtual Annual Meeting. Photo: Lauren Swann months, and liquor of choice. In early blurring of lines between front and back of house. October, Amalia Moreno-Damgaard, SACRAMENTO Rachel Levine author, chef, and bilingual culinary ONTARIO Liz Palmer Sacramento LDEI faced a real challenge when its annual fundrais- consultant, arranged dinner and a tour We are extremely happy er—a sit-down, farm-to-fork dinner in a park for 350 people—went of new member Carla Mertz’s Iron that our Women in Wine Joan Donatelle and Amalia virtual. But the 2020 Village Feast was a delicious success. “When Shoe Farm. Delicious food was served, Talks have been very success- we decided to go 100 percent virtual, it took several weeks to wrap with wine pairings, by the executive Moreno-Damgaard at Iron Shoe Farm. Photo: Cindy ful the past few months, with our heads around what that meant for us from an organizational and chef of The Lynhall. It was our only Jurgensen. three sold-out events. Most administrative perspective,” said Co-Chair Rachael Levine. One of outdoor event this year, but we were recently we have had women the biggest challenges: “How we could recreate in a virtual setting able to space apart nicely for the dinner CEOs and winemakers from the sense of community and the tradition of breaking bread to- and tour. Baby pigs were a definite highlight! Chile, Argentina, Tuscany, gether,” Rachael added. Using Zoom and auction site Auctria, scores France, and Canada. of supporters took part in the October 17 event. Co-Chairs Rachael NEW ORLEANS Beth D'Addono Ontario Chapter’s “Women and Elise Bauer hosted the live online auction while also promot- The New Orleans Les Dames Chapter is thrilled to add nine in Wine Talks” with Chile and ing the event’s silent auction featuring dozens of creative food- and South Florida’s “Bee My Honey” Zoom event. members to its ranks. At the chapter’s first in-person event since Argentina. wine-inspired lots. Dames Carol Barsotti, Liz Mishler, and Molly 28 Les Dames d’Escoffier International WINTER QUARTERLY 2021 29 coli with Chicken) and a dessert (Apple Crisp with Vanilla Ice Cream). The meal was packed in an insulated LDEI St. Louis bag and also included a petite keepsake baking dish. Optional wine pair- Carol Brock Sculpts A ings featuring Missouri vineyards were available Shortbread Castle for an additional fee. A step-by-step instructional YouTube tutorial video Charleston Dame Deidre Schipani shared this was made to assist pur- wonderful newspaper clipping of Carol Brock, LDEI’s chasers with their meal founder. Carol proudly displays the world’s first prep. Our GT Com- shortbread castle, which made its debut in Manhattan mittee was very pleased at FAO Schwarz. The three-foot tall castle, constructed with the outcome, and from Walkers Shortbread (fingers, rounds, and triangles) plans are in process for was created to promote Stephen Biesty’s best-selling another "Bag" event in children’s book Cross-Sections Castle (1994). The beautiful late spring. Former LDEI St. Louis Scholarship Winner illustrations bring medieval history to life through cross- Tene Smith preps and assembles "Bags." sections of a 14th century castle with detailed views of Photo: Whitney Linsenmeyer the people who lived and worked there. Carol’s lofty shortbread castle was fit for a queen! Mary, Queen of WASHINGTON, D.C. Jill Collins Scots would have approved. She was said to be partial to Petticoat Tails (shortbread triangles), which her French South Florida’s “Bee My Honey” Zoom event. 2. Dixie Honey Vodka and Our free webinar series continued with a “Conversation with James Beard Winners” featuring DC Dames Pati Jinich (host, chefs popularized and refined in the mid-16th century. Savannah Bee Company Honey for cheese. 3. Takeout from Semilla French Editor—Susan Slack. Wine Bar and Café to celebrate Auguste Escoffier’s birthday. 4. Semilla’s PBS Pati’s Mexican Table) and Toni Tipton-Martin, (author, Octopus Salad with Cilantro Vinaigrette. The charming menu includes last- Jubilee: Recipes from Two Centuries of African American Cooking minute serving notes. 5. Dame Laetitia Joulin of Semilla. 6 & 7. Roasted Beet and just-named editor of Cook’s Country). A lively “So You Want Salad and wine selection from Café Boulud. Photos 4 & 5: Andrea Gurvitz. To Be Published” session with member authors Ellen Kassoff (The Sarah Martin, of Dixie Southern Vodka, introduced us to Dixie New Jewish Table); Wildflower Honey Vodka and taught us how to make a French Laura Kumin (All Mule cocktail. On October 28, Dames celebrated the birthday Stirred Up: Suffrage of Auguste Escoffier with "The French Connection Dinner,” a com- Cookbooks, Food, and munity-wide program we organized to promote French restaurants the Battle for Women’s in South Florida. Miami’s French Chefs Frederic Joulin, owner, Right to Vote); Eliza- Semilla French Wine Bar and Café; Chef Fabrice di Rienzo, owner, beth Karmel (Steak M&V Café; plus Chef Suzanne Perrotto, Brulé Bistro in Delray & Cake); and Jessica Beach; and Chef Rick Mace at Café Boulud in Palm Beach created van Dop DeJesus special prix-fixe takeout menus for the occasion. Dames picked up (The Dining Trav- their takeout boxes at the restaurant of their choice, and celebrated eler Guide To Puerto together on Zoom at 7:00 pm. In November, we participated in Rico). Dames Who “Champagne and Wine Pairings With Thanksgiving Dinner” class Dine, which featured on Zoom. Cynthia Coutu from Delectabulles® in Paris shared tips members-only din- ners and food out- the about pairing champagne with Thanksgiving dishes. Alessandra Esteves, President of Florida Wine Academy, joined in to teach us ings pre-COVID-19, has transformed into about the best wines to pair with upcoming holiday meals. The Washington, D.C. Chapter free webinar fun Zoom gatherings series included the program "So You Want To Be ST. LOUIS Marilyn Freundlich with themed discus- Published." Photo: Deb Lindsey. Behind On September 23, 2020, St. Louis inducted two dynamic new sion topics—Farm- members into our chapter. In addition, we also introduced the to-Table Summer Women first recipient of our Fontbonne University Matching Scholarship Supper (dishes made from farmers' market ingredients or backyard Program. While different from our previous inductions as this gardens); Travel Tales (meals eaten in exotic lands); and Dinner was a Zoom meet, we did offer optional gourmet takeout from a and a Movie (great food films). These have been an invaluable way Dames-owned catering business. And to add a little education to for members to get to know each other during this time. In lieu the evening, Beth Heidrich and Moira Ross presented a lively of our chapter's summer potluck party, we held a "Potluck with a account on how they are changing the green frontier through Story" Zoom event and asked members to tell us about a favorite Beth's new venture, KindBio. Beth and her husband Kurt were family recipe. We later collated and shared them in a 36-page recently awarded licenses to cultivate medical marijuana, as well document. as manufacture both edibles and oils. The St. Louis Green Tables Committee launched a new fundraiser, "Local Flavors in a Bag," on Friday, October 23. This event was designed to promote local NOT JUST A SEAT, Missouri and Illinois farmers by featuring seasonal ingredients in a gourmet meal kit for two. All proceeds go to supporting student BUT A VOICE AT THE TABLE scholarships and community outreach grants. The Bag included PICTURED: 4TH & 5TH GENERATION LEADERS OF THE WENTE FAMILY #WEAREWENTEWOMEN salad, bread, and the ingredients for a main course (Pasta con Broc- 30 Les Dames d’Escoffier International WINTER QUARTERLY 2021 31 Andrea Snyder at Urban Cookhouse an- Melissa Ann Barton ap- Culinary Category regarding Polyface Farms. MEMBER MILESTONES Dottie Koteski (Philadelphia) nounced a partnership with Eagles’ Wings Inc. peared in the November Her entry, which was originally published in of Tuscaloosa to purchase 2020 issue of Charleston The News-Herald, featured the sustainable, ATLANTA Liz Berry opened a chapters in Austin, Dallas, Houston, and the bulk of the romaine Magazine and shared her organic, biodynamic agriculture pioneered by Jennifer Hill new lodge and event San Antonio. lettuces from the EW favorite holiday appetizer, Joel Salatin in Swoope, Virginia. Booker was accepted center in Dripping Hema Reddy with hydroponic farming op- Crab Cakes with Smoky www.pariswolfe1.com/about/ into the James Beard Springs called Cactus Crafty Counter eration. Eagles’ Wings is a Pumpkin Sauce. Melissa DALLAS Foundation's Wom- Moon. announced that its non-profit that employees is the founder of the Mod Cactus Moon Lodge Liz Baron and her Blue Mesa Grill restau- en’s Entrepreneurial plant-based Wunder people with developmental Squad Martha line of vin- Melissa Ann Barton | Vacation and venue rants have done numerous caterings for Leadership Pro- Nuggets are now disabilities. This partner- aigrettes and marinades. rental | Texas Hill Coun- essential workers during the pandemic with gram (WEL). It is a offered in more than ship is a winning one for unique opportunity Jennifer Hill Booker try (cactusmoontx.com) Liz Berry Andrea Snyder Ashley Strickland Free- Serving Up Gratitude. Together, they provide 600 Walmart stores all. man, cookbook author meals for hospital workers, police, and teach- for female entrepre- www.eagleswingsoftusca- Elaine Garza, owner, across the nation. and food stylist, presented ers. They cater to hospital ER’s and ICU’s as neurs across the culinary and hospitality loosa.org/ and Courtney Knittel, Hema Reddy her decadent Pumpkin well as Dallas Fire-Rescue, Dallas Police, and industries to hone their business skills and Jessica Sanders, www.urbancookhouse.com executive vice presi- owner of DrinkWell; Chai Cheesecake in the numerous schools. network with other chefs, investors, and dent, celebrated when business owners. www.jamesbeard.org/ Jessica Maher, owner November 2020 issue Jeana Johnson, Dunia their public relation’s BOSTON leadership of Lenoir Restaurant; of Charleston Magazine. Borga, and Nikky Phin- agency, Giant Noise, Sarah Heard, co-chef/ Mary Ann Esposito, PBS Ashley wrote The Duke’s Melissa Libby Ashley Strickland Freeman yawatana participated in has was named one of owner of Foreign & chef and host of “Ciao Mayonnaise Cookbook— practiced communi- America’s Best Public the PieHole pie auction, Domestic; and Kati Italia with Mary Ann Es- which topped Garden featuring once-in-a- cations strategy for Relations Firms by Elaine Garza Luedecke, owner of posito,” had the honor of & Gun magazine’s list of 25+ years. During Forbes. lifetime pies from some of Killa Wasi received creating a recipe in honor the 20 best cookbooks for the most talented chefs in the pandemic she be- Michele Haram grants from the Jessica Sanders of Dr. Anthony Fauci, Southerners in 2020. came an even more North Texas. These three is celebrating her Texas Conference for director of the National Carrie Morey, founder Dames raised more than trusted advisor— Jeana Johnson second anniversary as Women via the Texas Institute of Allergy and of Callie’s Biscuits, is fea- $1,000 to support the changing business the Director of Sales Restaurant Associa- Infectious Diseases, for the strategy, managing Melissa Libby Mary Ann Esposito tured in How She Rolls—a Chefs of Tomorrow Culinary and Hospitality at Cypress Grove tion’s Texas Restaurant National Italian Ameri- lifestyle documentary and Scholarship program. messaging, and can Foundation (NIAF) 45th Anniversary Cheese. www.cypress- Relief Fund to help culinary series for public Carrie Morey responding to inquiries for hospitality www.ciaoitalia.com Barbara Buzzell has grovecheese.com pay employees and de- Gala. television that explores clients. Melissa discusses her approach on fray other costs related accepted a two-year term Sarah Heard, co- Michele Haram Kisten LaCount was promoted to General how Carrie balances being a wife, the mother podcasts (Converge and GCP Industrial to the pandemic. as co-chair for the Life Products), videos (Goliath Consulting) chef/owner of Manager of The Country Club. This is a of three daughters, and business owner, while Council of the North and Instagram Live (LDEI). Foreign & Do- Jam Sanitchat Jessica Maher historic moment since Kristen will be the facing the challenges of 2020. Carrie’s new Texas Food Bank. The www.thinkmla.com/#mlainthenews mestic, opened opened her new ice first female General Manager in The Country cookbook Hot Little Suppers will offer recipes, Life Council is part of the www. Commerce Café cream shop called Club’s history! The Country Club, located in tips, and techniques for busy families. development department. Dale DeSena, Taste of Atlanta Founder, calliesbiscuits.com/pages/how-she-rolls in Lockhart, Gati Ice Cream. www. Brookline, Massachusetts, is one of the oldest The Life Council is made has made her 2020 pivot and continues Texas. www.aus- gattiicecream.co.za/in- country clubs in the United States. to make the Atlanta restaurant success her Deidre Schipani joined Carrie Morey in up of former NTFB board tinchronicle.com/ dex.html testing Hot Little Sup- members and selected Barbara Buzzell priority. The organization awards Atlanta's daily/food/2020- Aimy Steadman, CHARLESTON pers recipes designed to nonboard community Must Eat Menu Items and uses digital 06. marketing for promotions to patrons owner of BeatBox Johnny Caldwell and celebrate the seasons, leaders. her business partner satisfy the schedules of and foodies. Everyone was encouraged to Brooke Hester Sarah Heard Beverages, was fea- Tiffany Derry, chef Jam Sanitchat PLAY Restaurant Bingo and SUPPORT and Rae Wil- tured in a Bloomberg Taneka Reaves—aka “The working families and their owner of Roots Chicken restaurants. www.tasteofatlanta.com/ son opened a Texas Businessweek story Cocktail Bandits”—were active children, and intro- Shak with multiple Hill Country tasting on the growth of the featured in the 2020 duce eaters to the global locations in Texas, will AUSTIN room featuring Rae’s alcoholic beverage winter issue of Charleston pantries that open our be appearing on the new Joi Chevalier was Wine for the People industry during the Women, and their photo eyes and minds to how Deidre Schipani Bravo Network “Top named one of the and Brooke’s C.L. pandemic. graced the cover. They the world eats. “Biscuits, Chef Amateurs” series. Eleven Exceptional Butaud wines. www. are the co-authors of Johnny Caldwell business, and balance”: In her spare time, Tiffany hillcountrytastingroom. Holy Spirits! Charleston’s that’s how she rolls! People of 2020 by BIRMINGHAM speaks with politicians in Tiffany Derry com Culture Through Cocktails, celebrated as the Tribeza magazine Cathy Sloss Jones was Belinda-Smith Sullivan, Washington, D.C. about and identified as Brooke Hester Aimy Steadman first cocktail book written by Black women in the author of Let's Brunch: how we can promote healthy food policies at Abby Love opened spotlighted in Forbes America. “one of Austin’s lead- her new bakery in Dripping Springs called magazine and in the 100 Recipes for the Best home and abroad. Joi Chevalier Nathalie Dupree ing voices on the Abby Jane Bakeshop. www.abbyjanebakes. podcast, "Leading with pre- Meal of the Week (Gibbs Tida Pichakron, Janice Provost, and Jeana future of food.” com Genuine Care." Cathy sented a virtual culinary Smith) shared a special Johnson, chefs, participated in raising money Cara Bertone, discussed her career as program for the Junior menu with recipes for Belinda Smith Sullivan virtually for Meat Fight 2020 benefiting Olivia O’Neal, owner of Sugar Mama’s League of Charleston a Southern New Year’s national account Bakeshop, was featured in a Moontower an urban planner. She people living with multiple sclerosis. Com- sales manager for is known as a leader in November 2020 to Brunch in the January issue of Better Homes bined they raised over $14,500 for this great Business podcast to celebrate the 70th an- & Gardens® magazine. Folio Fine Wine celebrate Hispanic in creating healthy, cause. vibrant, equitable niversary of the League’s Partners, co-founded Heritage Month. Robin Plotkin, RD, was recognized by the neighborhoods that flagship cookbook, CLEVELAND “Be the Change” to www.moontowerbusi- Cathy Sloss Jones Food Network in an article titled “12 Gifts for support diversity and Charleston Receipts. The Paris Wolfe address inequities in nesspodcast.com/ Nathalie Dupree received two the Healthy Eater—All Made by Dietitians” the wine industry inclusivity, and as someone who advocates November Charleston 2020 Mark Twain Travel Mariam Parker ex- Magazine showcased Nathalie and her Apple, for her innovative Board Mama Virtual Char- by hosting virtual Cara Bertone listening to those who are most impacted. Writing Awards from the panded by creating the www.forbes.com Sausage, and Fennel Biscuit Dressing recipe, cuterie Board Making Classes. In addition to job fairs to connect Midwest Travel Journalists offering private classes, Robin creates custom vetted employers with a commitment to Texas Food and Wine providing a new take on dressing through the Association. She is most Alliance that now has use of biscuits. charcuterie, grazing, and barkcuterie boards. job seekers. Mariam Parker proud of her award in the Paris Wolfe

32 Les Dames d’Escoffier International WINTER QUARTERLY 2021 33 Fana Yohannes, front of a more delicious experience. Sales benefit the Charlotte) were cho- cookbook, which pairs substantial main Julia, during the MS, RDN, FAND, president of Farmer’s the house GM of Lucia Jane Goodall Institute. robinasbell.com sen as two of the James dishes such as Boeuf Bourguignon, Poule LDEI virtual Julia Daughter Consulting, and co-author Sara restaurant and co-owner Beard Foundation's 2020 au Pot, and Bouillabaisse with just the right Child Birthday Place, Ph.D. of Elanco Animal Health, of Carverpark, contrib- MONTEREY BAY Entrepreneurial Leader- starter, side, or dessert. The book aims to event and contest, published in the September/October issue of uted recipes for celebrat- Susie Brusa, CEO of Rancho Cielo, a ship Fellows. This WEL make getting dinner on the table as easy as “Dress like Julia.” Nutrition Today a peer-reviewed article titled ing in Swiss Avenue style, campus for at-risk youth and the Drummond program aims to support un, deux, trois! www.onruetatin.com Di-Anna had to "Beef Production: What Are the Human and The Swiss Avenue Women’s Culinary Academy, was chosen as a Blue woman-identifying hos- Emily Monaco’s short story, “My Sister's stand on a box to Environmental Impacts?" Guild 25th Anniver- Zones Project restaurant. The project is an pitality industry entrepre- Hands,” was published in the kitchen-themed look tall like Julia! Joanne Weir accepted a Fana Yohannes Katie Button sary Cookbook. Proceeds initiative to emulate the world’s Blue Zone re- neurs, restaurant owners, fiction anthology In the Kitchen from Dahlia Her prize was Le position as Chef Ambassa- benefit local charities. gions which are claimed to have a higher than and chefs in order to grow Books. www.dahliapublishing.co.uk/ Creuset cookware. dor for Icons of European Fana is known for her pop-up Ethiopian style normal number of people who live longer. their careers and scale their businesses. Allison M. Di-Anna Arias Taste, a project supported dinners at Carverpark. Crystal Birkemeier, teacher and culinary in- Rhonda Jones’s specialty PHILADELPHIA Balfour and by the EU in conjunction structor at Central Coast High in Seaside, saw bakery, Chez Moi, was Emma Fogt, registered her team have opened a with Prosciutto di Parma, GREATER DES MOINES a record level of high school students engaged among the many recipients dietitian/nutritionist, new restaurant featuring Prosciutto San Danielle & Nichole Aksamit’s in her culinary classes after she created meal across the country that with expertise in digestive comfort food in a fine Grana Padano. Joanne is magazine and website was kits with recipes and ingredients. Ninety-five benefited from a five health, opened The Biome dining setting. The res- in the process of launch- Joanne Weir named “Hottest in Food” percent of students prepared and shared their million dollar fund from Kitchen in March 2020 taurant joins the original ing a new website and on Adweek’s coveted Hot work and received credit towards their high DISCOVER ® to support after being furloughed by Southerleigh and is called working with Pixel by Inch on the project. List for 2020. Nichole Black-owned restaurants. Southerleigh Haute South www.joanneweir.com school graduation requirements. Rhonda Jones the Pandemic. Her prac- is the executive editor of Rhonda’s bakery, located Emma Fogt at The Rim. Dana Carnazzo, the founder of Grapes tice offers good-for-your- Allison M. Balfour Allrecipes magazine and in Durham, offers a vari- gut recipes and scientific evidence-based gut Jennifer Beckmann SEATTLE of Wrath Catering and Events in 1992, is president of the Greater ety of desserts not found in traditional bakeries. health education for women suffering from is opening ReRooted, Jerilyn Brusseau, a long- Des Moines Chapter. Nichole Aksamit launching her latest iteration: Big Sur Cater- iloverumcake.com ing. After the sale of Grapes of Wrath in Irritable Bowel Syndrome or IBS. Culinary San Antonio’s first urban time member the Seattle Cyd Koehn of Cyd’s Ca- 2014, she spent five years developing catering Tracy Stuckrath launched videos support low FODMAP diet. winery, at HemisFair’s Chapter was named a tering was named one of the Iowa Restaurant programs for lodges and hotels on the Big Sur the podcast, Eating at a www.thebiomekitchen.com ‘68 Apartments. The 2021 Fellow of the AARP® Association’s 40 Women to Watch in the Hos- Coast. Meeting, to explore topics Deanna Segrave-Daly's sommelier has chosen an Purpose Prize Award™ pitality Industry in 2020. Chef Cyd started on food and beverage and industrial-modern design recipient. The award is an Dawn Galante received an award for best new book, Easy Every- her award-winning catering business in 2011 how they impact individu- day Mediterranean Diet featuring high ceilings and acknowledgement of Jeri- Jerilyn Brusseau with the approach of keeping her services fuss Monterey County Rosé, by The Carmel Pine al experiences, inclusions, concrete floors to appeal Jennifer Beckmann lyn’s work as co-founder Cone newspaper’s readers’ poll for “The Gold- Cookbook: 125 Delicious free for clients and memorable for guests. sustainability, culture, Recipes From the Healthi- to a stylish audience. and leader of PeaceTrees Vietnam, which just en Pine Cones.” The rosé wine was produced community, health, laws celebrated its milestone 25-year anniversary. by Dawn’s Dream Winery. Tracy Stuckrath est Lifestyle on the Planet, Crystal Dady and the HAWAII and more. Each episode was released by Houghton Dady Restaurant Group Kate Ruffingrecently teamed up with San Jenn Marr was recently features experts who educate listeners to create Mifflin Harcourt. The have extended its brand, Francisco Dame Kara Nielsen and other Kim Solano, owner of the Haute Enchilada, safe and inclusive food and beverage experi- Deanna Segrave-Daly featured on an episode of received the award for best restaurant for book features thoroughly opening a new restaurant. industry experts, to discuss the impact the Netflix's hit show "Some- ences through their respective lens. tested, affordable and do-able recipes to help The Mediterranean-in- events of 2020 will have on the packaged vegetarians by The Carmel Pine Cone newspa- eatingatameeting.com body Feed Phil" when per’s readers’ poll for the “The Golden Pine people ease into adapting the foods and habits spired Jardín is at the San food and beverage industry. This was hosted filmed in Hawaii. www. Cones.” of the Mediterranean region. Antonio Botanical Garden. by BevNet/Nosh as part of their Office Hours netflix.com PARIS www.teaspoonofspice.com/easyeveryday-mediter- Crystal Dady www.youtu.be/VN9BppLPSx4 Jessica Elizarraras is the Webinar Series. Margaret Spring, who works at the Monterey Forest Collins ranean-diet-cookbook/ , cocktail new managing editor of Bay Aquarium, is pleased that the aquarium specialist, was selected LONDON was identified as one of the “The Golden MYSA.com. Jessica’s hiring ST LOUIS Ching He Huang was Jenn Marr as the World’s 50 Best SACRAMENTO returns her to the San An- Roberta Duyff, food Pine Cones” for Best Family Activity by The Bars Academy Chair for awarded the Member of Carmel Pine Cone poll. Amina Harris and her tonio Express-News where and nutrition consultant/ the British Empire (MBE) France. Her responsibili- family, owners of Z she was part of the Taste writer, authored chapters in the Queen's Birthday ties include selecting and Specialty Food, LLC, and Lifestyles teams from on the how-tos of suc- NASHVILLE managing the voting Honours List for her Forest Collins officially opened The 2009-2013, followed by cessful book publishing services to the culinary Erin Byers Murray joined the Local Palate panel from France and HIVE, a new net-zero positions as senior editor at and on culturally-sensitive arts. Ching has authored magazine as editor in chief. She will cover ensuring it comprises facility housing the honey the San Antonio Current Jessica Elizarraras communication in the qualified voters as well as several Chinese cook- the food culture of the South; the magazine business’s tasting room, and Chief Engagement comprehensive Commu- Roberta Duyff creating a 50/50 gender books, served as a judge is based in Charleston, South Carolina. Erin offices and warehouse in Amina Harris Officer at Dorcal Distilling nicating Nutrition: The on Iron Chef America, will remain in Nashville and travel frequently. balance. Woodland, California. Z + Brewing. Authoritative Guide. She addresses diversity, Ching He Huang www.thelocalpalate.com www.52martinis.com/ and worked with Ken Specialty’s Moon Shine Trading Company has Ming Qian started her cultural appreciation, and how and why Caroline Conner Hom on several TV series on regional Chi- , Lyon- won many awards for varietal honeys, fruit culinary business with a cultural competence is essential to supporting nese cooking. NEW ORLEANS based wine expert has spreads, and nut butters. farmers market booth. and promoting healthy food decisions. www.zspecialtyfood.com/ Emily Vanlandingham successfully moved online Then, she opened a small Beth Heidrich has been MINNESOTA graduated in September with her new course Caroline Conner Edie Baker, owner of Chocolate Fish Cof- restaurant in a boxcar. awarded two licenses for Ming Qian Robin Asbell’s book 2020 after completing Everything You Need to fee Roasters, opened a new coffeehouse in Now she has built her growing and manufactur- Eat Meat Less: Good for the inaugural Masters of Know About Wine. She Folsom, CA., on September 1. Edie expresses, business into a thriving ing medical cannabis in Animals, the Earth & All Food Business Program at has also been accepted “We weren’t sure if we were smart or crazy new restaurant, Ming’s Missouri. Beth applied is a collection of Jane The Culinary Institute of into a Master of Wine opening during a pandemic, but we wanted Noodle Bar. www.mings- her experience in the food

Goodall's ideas and call America. program. to look ahead and think positive and we’re so noodlebartx.com industry to create a line Emily Vanlandingham www.winedinecaroline.com/ to improve the health of happy we did.” www.chocolatefishcoffee.com/ of edibles for her majority people and the planet, NORTH CAROLINA Susan Herrmann Loomis SAN FRANCISCO AND women-owned company, Beth Heidrich and plant-based recipes to Katie Button (Cúrate, Asheville) and Subrina announced the release of SAN ANTONIO SACRAMENTO KindBio. She looks for- make saving the planet Plat du Jour, her 14th Susan Herrmann Loomis ward to bringing a woman's perspective to this Robin Asbell Collier (Uptown Yolk and Leah & Louise, Di-Anna Arias was one of five winners, Amy Myrdal Miller, based on her remarkable resemblance to Amy Myrdal Miller male-dominated industry. 34 Les Dames d’Escoffier International WINTER QUARTERLY 2021 35

SOUTH FLORIDA Alessandra Esteves of Florida Wine Academy hosted a daily champagne IN MEMORIAM IN MEMORIAM webinar during the Miami Champagne Week in October. She also offered optional packs of full-size champagnes at 305wines.com to taste with each session, Judith Szczeblowski (Boston) such as Champagne Perrier-Jouët and Judith Szczeblowski succumbed Alessandra Esteves Ruinart. Floridawineacademy.com to the ravages of brain cancer in GRANDE AT EVERY STEP IN LIFE Marianne Lecron, Thermomix Branch November 2019, two years after manager, became a best-selling children’s she settled into her dream position book author, working on a transatlantic of executive chef at the Algonquin mother-daughter book project with her Club of Boston. Her determination Grande Dame Dolores Cakebread mother in France. It’s a series of journeys to persevere is best seen in the path (San Francisco) that the main character “Papa Lapin” (in she took to advance her career. Early memory of her dad) goes through. Her in her career, Judy convinced a local best seller is Le Lapin et La Lune, (The bank that culinary study at La Varenne in Paris was the By Jerry Anne Di Vecchio Rabbit and the Moon). Marianne Lecron equivalent to graduate school and thus secured a graduate Grande Dame Dolores Cakebread, a much-loved www.amazon.co.uk student loan. The day she arrived in Paris was a national and admired founding member of the LDEI San Irene Moore completed a virtual certifi- holiday; with her limited high-school French, she found Francisco Chapter, slipped away peacefully in her sleep cation course in Tourism and Hospitality someone connected to the school who gave her temporary on October 2, 2020, at age 90. Dolores’ kind, gracious, Management at Florida Atlantic Univer- accommodations. Judy gained substantial experience at The and generous ways will be long remembered. sity in Boca Raton, Florida. business.fau. Quilted Giraffe and Ambrosia in New York and Maîson Dolores leaves a legacy of outstanding achievements. edu/executive-education Robert and the Park Plaza’s Fox and Hound in Boston She truly treasured her 2013 Grande Dame award. where she was highly regarded as executive chef. Judy was She always stepped forward to support Dames, locally Marina Nedic , co-founder of IEM a stellar Les Dames’ member, supporting all endeavors be and internationally, with wine and financial contribu- and I.E.E.M, specializing in events and Irene Moore they social fund-raising events, culinary-teaching events, or tions. She also opened the winery doors for LDEI in marketing for the wine industry, farm-to-table events. Although short in stature, she was a events, large and small. In 2003-2004, she served as produced the Simply Italian Great Wines powerhouse in the kitchen, boosting her not-to-be daunt- chapter president. Through the years, she frequently Tour 2020 in September and Octo- ing ability to face life’s challenges. She was the epitome of a ordered a limousine and driver to transport Dames ber. The tour sponsored master classes, bright, focused, caring, and fun loving human being. Judy from Napa Valley to meetings in San Francisco and producer meetings, and wine tastings in was loved by all those who knew her. elsewhere so members could wine and dine without Oslo, Copenhagen, Warsaw, Moscow, —Lucille S. Giovino the burden of a long drive home. and Saint Petersburg. The I.E.E.M. U.S. As a child, Dolores’ family moved to Oakland, ers Program, and a longtime member of the Garden tour was in New York and Chicago. California, from Minnesota. In high school, Jack iem.it, www.ieemusa.com Class. She planted extensive sustainable vegetable and Marina Nedic Toni Ruth Manning (Boston) Cakebread became, in her words, her sweetheart. fruit gardens at the winery, which she called her veg- Nancy Radlauer, who is the Bailli/ Toni Manning had a distinguished World War II cut her college career short. When Jack etable patch. Its bounty was distributed through Napa President of the Greater Miami Chapter career in the food industry business enlisted in the Air Force, they married. When the Food Bank or harvested for visitors and guests. of La Chaine des Rôtisseurs, the largest where she headed the consulting war ended, Dolores took an active role in the original In 2003, Dolores co-authored The Cakebread Cellars chapter in the U.S., was appointed Vice- department at Crystal Foods in Balti- family business, Cakebread’s Garage, an auto repair Napa Valley Cookbook: Wine and Recipes to Celebrate Chair of the national Chaine Founda- more, Maryland. After the company shop in Oakland. Every Season's Harvest, with a strong focus on health. tion, which supports Young Chef and was sold and her department elimi- In 1973, Dolores and Jack founded Cakebread Cel- She was frequently featured in magazines and other Young Sommelier Competitions and nated, Toni moved to Massachusetts lars, their Napa Valley winery in Rutherford, Cali- publications and jokingly bragged about being a Sun- awards scholarships in culinary, oenology, and began her consulting company, fornia, and quickly won acclaim for their exceptional set Magazine centerfold, with her gardens and recipes. and hospitality. wines. In the beginning, it was hands on. Friends Nancy Radlauer TRM, providing product development Dolores was also a founding member of the Interna- www.chaineus.org/ assistance to small and medium-sized food manufacturing came on weekends to help the Cakebreads in the tional Association of Culinary Professionals and the companies, commissaries, restaurants, and restaurant chains. vineyards and to make wine; Dolores kept the volun- San Francisco Professional Food Society. WASHINGTON, D.C. Toni was an active member in her community and donated teers well-fed and refreshed. In 2006, she co-chaired the Napa Valley Wine Auc- Kristen Hartke’s article, “We Dig Beets,” was featured in the countless hours serving on various boards and committees. Once the winery was solidly established, Dolores, tion, raising $8.6 million for Napa Valley health care October issue of Better Homes & Gardens® magazine. In addi- Her passions were traveling and developing gluten-free reci- who believed wine was best understood and appreci- for children and needy adults. tion, she had two stories on quinoa and tofu in September 14 pes with her ultimate goal to publish a cookbook. Though ated with good food, created and hosted annually the Many years ago, Dolores had brain surgery to and September 21 editions of The Washington Post. Toni lived a great distance from Boston, she attended all American Harvest Workshops 1987 to 2007. These smooth serious hand tremors. With a smile, she Dames’ events and took particular delight in bringing a pioneer programs, four-days long, brought together claimed she had been rewired. In appreciation, she Sophia Maroon’s Dress It Up Dressing won its second Spe- chefs and journalists from across the country with created the Dolores Cakebread Chair for Dr. Starr, cialty Food Association's SOFI Award for Best Salad Dress- neighbor to our annual Escoffier dinners. The dinner became an opportunity to spend the weekend in Boston, the North producers of organic, sustainable, artisan foods, and, Neurological Service Research for Essential Tremors ing. The line of all-natural salad dressings began at Whole of course, wine. & Parkinson Disease at the University of California, Foods and is available nationwide. Since Shore, or Cape Cod. Her guests were always enthralled with experiencing this unique Escoffier event. Despite the As Executive Vice President of Culinary and San Francisco. 1972, the Specialty Food Association Ambience, Dolores managed the winery’s extensive Dolores and Jack had recently celebrated their has recognized innovation and remark- distance, Toni was faithful in attending our annual meetings where her managerial expertise and business acumen gener- hospitality program, including cooking and gardening 70th wedding anniversary; of their three sons, Steve, able taste and highlights the flavors and classes for the public. Bruce, and Dennis, two are with the winery as co- creativity. ated fresh ideas for our chapter. We were shocked in hearing of her passing. Toni will be greatly missed. Dolores, an avid gardener, was a graduate of the owners. Dennis is board chairman and Bruce is a Toni Tipton-Martin, a culinary journal- — Lucille S. Giovino University of California Cooperative Master Garden- board member. ist and author who has won two James Beard Awards, joined Cook’s Country in November 2020 as editor-in-chief. Toni Tipton-Martin

36 Les Dames d’Escoffier International WINTER QUARTERLY 2021 37 Submitting Your News to the Quarterly: Go Digital! SUBMISSION GUIDELINES By Erin Byers Murray (Nashville) DEADLINES Spring 2021 Issue - JANUARY 10, 2021 Second VP, LDEI Summer Issue 2021 - APRIL 10, 2021 One of the best parts about the Quarterly is that it Fall Issue 2021 - AUGUST 1, 2021 shares with us the news and updates of fellow chapters Winter Issue 2022 - NOVEMBER 10, 2021 and Dames. The most often-read columns might be Member Milestones and Chapter Programs, both of MEMBER MILESTONES (Editor, Dottie Koteski) which are meant to keep us all informed of each other’s To submit your milestone, go to this link: successes, engaged in our sister chapters efforts, and http://link.ldei.org/ldei-member-milestones For any questions or connected to one another. issues, email the editor at [email protected]. Include: Our section editors do a great job compiling your ac- • CHAPTER complishments and pulling together all of the infor- • DAME’S NAME 2021 LDEI ANNUAL CONFERENCE mation for each issue (a huge shout out and thanks to • Maximum 50 words for each Dame about personal honors or ac- Dottie Koteski and Nichole Bendele!). I can assure complishments, but not about new product introductions or other you that this is no small task! promotions. Please include a website URL, if applicable. Press To make everyone’s life easier, last year, we announced releases and cookbook covers are NOT accepted. a new way to submit your information for the Mem- PHOTO: You may submit a high resolution quality headshot to ac- ber Milestones and Chapter Programs columns in the company your news (see below), and agree to the photo permissions Quarterly, as well as the bimonthly email newsletter questions for the photo. Note: Due to space constraints, only two (E-News) about upcoming Chapter Events. It’s now Member Milestones will be published per Dame per year. as easy as filling out an online form—and it makes CHAPTER PROGRAMS (Editor, Nichole Bendele) Sa n An t o n i o the job go much smoother for our fearless editors. The To submit your chapter program, go to this link: http://link.ldei. form will prompt you for the information needed so org/ldei-chapter-programs Up to 200 words about chapter events ence hotel. Be certain to begin famous five frontier Missions, Saturday will be a Dine-A- you don’t have to remember all of the required pieces that have already occurred. For any questions or issues, email the booking now from our www. a UNESCO World Heritage Round supper at Dame-owned and parts. (How many times have you referenced the editor at [email protected]. ldei.org website for the Dame Site, and to a couple of award- restaurants followed by an Submission Guidelines when sending something in?!?) Include: rates. The Hotel Contessa is the winning wineries which Texas after-party Catrina Ball. There And please note: We are no longer accepting emailed • CHAPTER only AAA 4-Diamond All-Suite boasts fifth in the United States will also be an altar to celebrate submissions. • SUBMITTER’S NAME Hotel located directly on the for production. the lives of Dames we have lost. • Maximum 200 words for each chapter. By Nichole Bendele So how does it work? Here are the details: • Captions for all photos submitted. Photos without captions will not San Antonio River Walk. The The opening reception on Each chapter president will be (San Antonio) be used. suites have a cozy living area Thursday evening will take place able to bring contributions from • For Member Milestones, go to this link in your ¡Bienvenidos! web browser: http://link.ldei.org/ldei-member- Submissions that exceed 200 words will be edited to comply. Welcome! The adorned with locally inspired at Hotel Contessa. Afterwards, their respective chapters to share Press releases are not accepted. We regret we don’t have space to San Antonio Chapter looks artwork and finishes and Dames will board river barges for the altar. milestones print full menus but menu items can be included in the copy. Note: forward to hosting you in our separate bedroom with floor-to- with margaritas in hand, floating Sunday Brunch will be at ac- • For Chapter Programs, go to this link in your “Chapter Programs” and “Member Milestones” may be dispersed historic and dynamic city of San ceiling windows offering views along the San Antonio River claimed Chef Johnny Hernan- web browser: http://link.ldei.org/ldei-chapter- through LDEI social-media channels, as well as in print and online. Antonio! Named as a UNESCO of the River Walk or the down- to the outdoor Arneson River dez’s Casa Hernán. In the heart programs “Creative City of Gastronomy” town San Antonio skyline. Theater and La Villita’s Plaza of Southtown, the beautiful • Fill out the form with your information. Any field PHOTOGRAPHY/IMAGES in 2017, there are plenty of fla- Pre-Conference tours will Juarez for the “Fiesta of Flavors” hacienda reflects Old Mexico’s marked with an asterisk (*) is required. Note that • Electronic images must be properly focused and in color vors to tantalize your taste buds, be taking place on Thursday. party. La Villita is historic to interior and is near the River some forms have character limits because we only with a minimum resolution of 300 dpi (TIFF or JPEG). and you won’t be leaving hungry! Tours will include—but not San Antonio and was one its first Walk. We hope you will extend have so much space in each issue. • Cell phone photos are acceptable if they meet requirements. Hotel Contessa is our Confer- • If you would like to submit a photo, be sure to re- • Do not send photos taken off the Internet or embedded be limited to—visits to the neighborhoods. Now it is an arts your stay while visiting us. with text in Word files or PDF files. community with fine art galleries There is much to do and much ply “Yes” to the last question (“Would you like to submit a high resolution quality image….”), and • Include photo credits, if required. and cultural arts. It’s a wonderful to enjoy. • A maximum of three photos can be submitted per chapter. place to purchase San Antonio Clockwise from top left: Fiesta In then click “Next.” You will be taken to a second • ALL PHOTOGRAPHS MUST BE ACCOMPANIED BY souvenirs. Old San Antonio. Briscoe-Western- page where you can upload your images. CAPTIONS OR THEY WILL NOT BE PUBLISHED. Friday night, the Grand Dame Art-Museum-Entrance. Photos: • Be sure to click the SUBMIT button to upload visitsanantonio.com. San Antonio LDEI regrets that we cannot include lengthy profiles of individual dinner will take place at the your responses. You will receive an email confir- Dames due to space limitations. Submit Dames’ accomplishments Dames, L-R: Di-Anna Arias, Judy mation that your submission was received. Briscoe Museum of Western Smith, Lucille Hooker, Ana Martinez, to “Member Milestones” or to LDEI’s Closed Group on Facebook at Art. The museum’s mission and Linda Triesch dressed in colorful, https://www.facebook.com/groups/218435184886471/ states, “Through the preserva- fiestas-themed clothing.Handmade If there are any questions at all, please don’t hesitate to Appearing in person or online at an LDEI-sponsored event grants tion of the art, history, and tortillas. Photo: visitsanantonio.com. reach out to us: LDEI full rights to use any resulting photography images or video, The Alamo at dusk. Photo: Richard- Member Milestones, Dottie Koteski: membermile- and any reproductions or adaptations for the Quarterly, social me- culture of the American West, Nowitz. Remembering Carol Brock: dia, PR, or other purposes to help achieve the organization’s aims. the Briscoe Western Art Mu- Dames take a barge tour of the River [email protected] (or [email protected] seum inspires and educates the Walk area. L-R: Linda Triesch, Kay Chapter Programs, Nichole Bendele: chapterpro- public with engaging exhibi- Shumake, Lisa Wong, Blanca Aldaco, [email protected] (or [email protected] tions, educational programs, LDEI founder Carol Brock, Diana Ad- Second Vice President, LDEI, Erin Byers Murray: UPCOMING in the spring issue kison, Hayley Mathes-Matson (Ha- [email protected] and public events reflective of waii), and Debbie Gonzalez. Photo • Artisan Food & Beverage Producers the region’s rich traditions and shared by: Hayley Matson-Mathes. shared heritage.” We look forward to reading about all of your • Chapters' Virtual Fundraisers achievements! • LDEI Winter Board Meeting

38 Les Dames d’Escoffier International WINTER QUARTERLY 2021 39 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/ North Carolina Western Carolinas Ontario Chicago Palm Springs Cleveland/ Northeast Ohio Paris, France Colorado Philadelphia Dallas Phoenix Greater Portland Des Moines Sacramento Greater Madison San Antonio Hawaii San Diego Houston San Francisco Kansas City Savannah/ Kentucky Coastal Georgia London Seattle Los Angeles/ Sonoma Orange County South Florida Madison St. Louis Mexico Washington, D.C.

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L l e a s n D with o ti am a e n s d ter 'Esco er In

A month of virtual gatherings

Women’s Day on March 8. chapters and get to know your fellow Dames. Table Talks with Each chapter has the opportunity to plan It’s time to make a splash about LDEI and and execute a Zoom event that is open to the our industries! The hope is to have events Les Dames public, with a ticket price, which LDEI will from as many chapters as possible. Events are By Erin Byers Murray promote on our website, TableTalksLesDames. still being accepted. To participate, chapters (Nashville) org and in a press release. The events can be should use their own Zoom account or ask anything from a tasting, to a food or drink to use the LDEI Zoom account, first-come, This March, Les Dames d’Escoffier Interna- demo, to industry panel discussions, or a cu- first-served. (Reach out to Greg Jewell if your tional (LDEI) launches its first month-long, linary comedy show. Events can be any day or chapter would like to use the LDEI Zoom organization-wide event: Table Talks with time the chapter chooses during the month of account: [email protected]) Les Dames. This virtual celebration of all March and all funds go directly to the chapters. All Chapter Presidents have a link to the LDEI chapters is meant to raise awareness of What’s more, it’s a chance to see what our Google form for submitting chapter events. our organization, raise money to benefit our fellow Dames are sharing from around the We can’t wait to see the array of exciting communities, and connect with Dames across world. Join in on a cocktail tasting from New events to be hosted by LDEI chapters all the globe. March is a terrific time for this in Orleans, learn about fabulous female entrepre- over the world during March. Everyone is conjunction with Women’s History Month, neurs in Minnesota, or pick up digital market- invited to pull up a seat for Tables Talks with National Nutrition Month, and International ing tips from South Florida. Explore our many Les Dames!