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Newport Beach CALIFORNIA DREAMING: Experiencing California Cuisine Farm to Table On the cover: Los Angeles/Orange County Chapter Dames: Caro- line Smile, Patty Mitchell (orange jacket), Angela Pettera (behind her), Alison Ashton, Janet Burgess, Trina Kaye, Marje Bennetts, Peg Rahn, Zov Kara- mardian, Hayley Nuygen, Anita Lau, Cathy Thomas. Right: Founder Carol Brock at The Newport Dunes Beach Party; Newly installed LDEI President Hayley Matson-Mathes with husband Mike Mathes; Lidia Bastianich, winner of the 2017 Grande Dame Award. The bountiful presentation from LDEI Part- ner Melissa’s was presented at A Taste of SoCal.
FROM THE EDITOR ‘California Dreaming’ Conference WINTER 2 O18 Rides a Wave of Success! “The future belongs to those who believe in the beauty of their dreams.” Eleanor Roosevelt IN THIS ISSUE If you missed LDEI’s memorable, 2017 “California Dreaming” Conference in Newport Beach, this issue pro- vides a complete recap from the inspiring Keynote address FEATURES by Sherry Yard (LA/OC) to the final Grande Dame Award presentation hon- 6 Preconference Tours oring the incomparable Lidia Bastian- ich (NY) for a lifetime of outstanding 9 Opening Reception professional achievement. The host chapter Los Angeles/Orange 10 Chapter Leadership Forum County presented the festive, special event A Taste of SoCal in memory of Brock Circle & A Taste of SoCal Phyllis Ann Marshall (page 37) to 11 raise money for a scholarship fund set up in her name. Phyllis Ann, a longtime LA/OC member, passed away in 12 Keynote Address August and had been active in organizing the Conference. Read about the fabulous preconference tours and nine re- 13 Sessions ports on the stellar educational sessions covering a variety of topics from building a well-funded future and running 20 Partners' Luncheon your chapter like a business to unlocking the mysteries of international ingredients and how to embrace life’s next 23 Green Tables chapter. You’ll find coverage on Green Tables and the Global Culinary Initiative, and also an exciting invitation Les Dames en Blanc from London Dames Sue Carter, Anne Dolamore, Jacqui 25 Pickles, and Fiona Richmond to join them on a spring sojourn through Scotland, London, and the Cotswolds. 26 Grande Dame Award Dinner Meet the winners of the Legacy Awards and our presti- gious Partners and their products. Which reminds me, a 36 Edible London dull knife won’t cut nearly as effectively as a sharp one, of course. Like the precision-forged Wüsthof-Trident knives DEPARTMENTS displayed at Conference this year (page 21), it’s also im- portant to sharpen your professional skills. Take a page from the Brock Circle members (page 11) 38 Chapter News who are advancing LDEI’s fiscal health and growth, and invest in your own professional development by attending 34 Member Milestones the Seattle Conference in mid October (see back cover). It promises to be a unique convergence of networking, aca- 39 Submission Guidelines demics, and fun. The leadership skills, new ideas, solutions to challenges, and resources you’ll acquire will be the best return on your investment and, in turn, will advance your chapter’s and LDEI’s mission.—Susan Fuller Slack, Editor, Winter Quarterly
2 Les Dames d’Escoffier International PRESIDENT'S MESSAGE 2018 LDEI BOARD OF DIRECTORS The mission of the LDEI Board is to Sharing a Calabash: the Essence of Aloha. foster the growth and success of the organization by supporting the development of new and existing chapters I am honored to serve as your LDEI Presi- and by implementing program initiatives. dent. Thank you for your confidence. We have It provides leadership, guidance, a great organization with committed Dames education, connectivity, and effective focusing on our LDEI mission. Immediately communication among LDEI members. following our Newport Beach Conference, I President started reaching out to chapter presidents to HAYLEY MATSON-MATHES learn how LDEI can better serve all of YOU. Owner/Culinary Consultant 2333 Kapiolani Boulevard #3516 This outreach includes my November travel Honolulu, HI 96826 to the Seattle Chapter to discuss strategic (808) 941-9088 | [email protected] planning for the LDEI October 11-14, 2018 First Vice President Conference. ANN STRATTE Lobster and Lox LLC To help frame my outreach conversations, 100 Severn Avenue, #506 Carol Brock suggested I share my remarks Annapolis, MD 21403-2622 from the Newport Beach Conference. (410) 903-2682 | [email protected] ALOHA! Aloha in Hawaii means hello, Second Vice President BEV SHAFFER goodbye, and welcome. Aloha means more in Owner/COOK.WRITE.TRAVEL.REPEAT. the Hawaiian tradition. It is the sharing of your Culinary Consultant | Recipe Development heart, breath, and spirit with one another. A R&D | Food & Travel Writer Hawaiian saying translates, “To show you have 3433 Blake Road Seville, OH 44273 aloha is from your actions.” I believe that is what (330) 441-2706 this organization [email protected] is all about. Third Vice President While I was not KATHY GOLD President/Executive Chef born in Hawaii, The Cooking Company/ I grew up on In The Kitchen Cooking School tion so special and why I a Midwestern 10 Mechanic Street family farm/ admire our chapters. I ask Haddonfield, NJ 08033 you not only to elevate the (609) 206-4511 | [email protected] ranch. Our Secretary family lived the next generation, but to also support one another. Come DEBORAH MINTCHEFF reality of gath- Cookbook Editor/Writer/Certified Life Coach ering, planting, together for a common 129 East 69th Street purpose! New York, NY 10021-5041 nurturing, (202) 879-0383 | [email protected] and—if the One of the things I enjoy in Hawaii is hula and the Treasurer weather was in SHARON OLSON our favor—harvesting a crop. The most impor- beautiful music that accom- Culinary Visions Panel tant thing was sharing with the community. The panies it. A Hawaiian saying translates, “let the 445 W. Erie Street, Suite 107 singer select the song.” We all dance to our own Chicago, IL 60654 example set by my parents and immigrant grand- (312) 280-4573 | [email protected] parents (our family farm is fourth generation and rhythm. As Dames, we are definitely diverse and it is our diversity that unites us and makes our Chapter Board Liaisons 100 years old) was always to give back. That is JULIE CHERNOFF something I treasure in my heart and carry with organization so amazing. Dining Editor, Make it Better Media 200 Burnham Place me every day. I am grateful I had the opportunity When I speak with you or visit your chapter over the upcoming months, please share your Evanston, IL 60202 to be surrounded by the food we harvested and to (847) 902-6741 | [email protected] insights. I ask you to stand behind our LDEI assist my mother in canning and preserving. BETH VLASICH PAV Hawaii is where my roots are planted and it has Board and help us help you as we collectively Owner/Chef, Cooking by Design, LLC been home for the past 17 years. It is described elevate the next generation. I will give my 5606 Stage Stop Circle whole heart to make this a very special year. Austin, TX 78738 as a melting pot of cultures, people, and foods (512) 431-8751 | [email protected] brought to the islands. That food is gathered We look forward to serving you. Mahalo to Stacy Zeigler for sharing her leadership this DREW FAULKNER into a calabash or bowl with the intent to share Culinary Instructor around the table. A calabash also applies to a past year and to Carol Brock for her vision in 7407 Honeywell Lane founding this organization. Bethesda, MD 20814-1019 family with no familial connection. LDEI is a Home/Office 301-986-8540 | drewcooks@ calabash family as we are not related by blood, ALOHA! mac.com but we do share a special bond. That bond means Immediate Past President we can call upon one another with questions or STACY ZEIGLER Director of Sales, Bold Catering & Design concerns. As Grande Dame Lidia Bastianich 2160 Niles Place NE expressed, it is important to “have one another’s Atlanta, GA 30324 backs.” This organization is comprised of friends I (678) 938-3196 | [email protected] have known for decades; professional women who Executive Director I hold in the highest regard. Hayley Matson-Mathes GREG JEWELL President, Les Dames d’Escoffier President, AEC Management Resources As Dames, we are sowing the seeds for the next P.O. Box 4961 generation. That is what makes this organiza- International Louisville, KY 40204 (502) 456-1851 x1 | [email protected] WINTER QUARTERLY 2017 3 A N U L C N O CONFERENCE A N COVERAGE ISSUE I F E E D R L E
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NewportNewport BeacBeachh CALIFORNIA DREAMING: ExperiencingCALIFORNIA California CuisineDREAMING: Farm to Table ThankExperiencing California Cuisine You Farm to Table A We would like NtoU thankL C all who N O A N were involvedI in the planningF of a E E D wonderfully successful conference.R L E
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weekend2 of education and fun for visiting Dames. Old friendships were renewed and new ones made, while all the while, sharing fabulous foodNewport and drink and creatingBeac h memoriesCALIFORNIA to last a lifetime.DREAMING: We hope youExperiencing had as muchCalifornia fun Cuisine as we Farm had to Table hosting you. Trina Kaye and Anita Lau, Conference Co-Chairs and L-R Front: Kathy Gold LA/OC Chapter Co-Presidents (Philadelphia), Deborah Mintcheff (New York), Bev Shaffer (Cleveland), LDEI Above Right: L-R: Conference Co-Chairs President Hayley Matson- Anita Lau and Trina Kaye with Grande Mathes (Hawaii), Immediate Dame Lidia Bastianich and LA/OC Dame Past President Stacy Zeigler Marje Bennetts (Atlanta), Drew Faulkner (Washington, D.C.). L-R Back: Beth Vlasich Pav (Austin), Julie MEET THE 2017-2018 LDEI Chernoff (Chicago), Sharon Olson (Chicago), and Ann BOARD OF DIRECTORS Stratte (Washington, D.C.).
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HOSPITALITY Seated: LA/OC Dames Marje Bennetts and Janet Burgess greet Sharon Olson (Chicago) and Liz ROOM Barrett (Chicago) as they arrive for Conference. Melissa’s Produce presented each attendee with a copy of Melissa’s The Great Pepper Cookbook.
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Behind the Scenes Tour of Disneyland Resort By Susan Fuller Slack (Charleston) Welcome to Disneyland— “the happiest place on earth!” Wearing huge smiles, 26 Dames entered a secret en- In Cars Land, Dames join Scary the Scare Car for photos at the “Haul-O-Ween” billboard and share “gas- trance at Disneyland Resort for tly” smiles. Photo: Jackie Grass, Disney. Cone-shaped, filled macarons are a specialty of the Cozy Cone a behind-the-scenes culinary Motel. Dames enter the staircase of Walt Disney’s “dream suite.” Photos: Susan Slack. adventure. Michele Gendreau, Disney’s Gen- eral Manager of Food and Beverage, greeted us conception of audio animatronics. ons with marshmallow buttercream and candy in New Orleans Square at 21 Royal, a special Only Disneyland guests who are contest corn; miniature Yule logs; flaky, filled pastries; apartment “hidden in plain sight” above the winners, VIPs, or have been randomly selected and a Mickey Mouse Cake. Gina Berry entrance to Pirates of the Caribbean. It was enjoy overnight access. However, for $15,000, (Atlanta) timed one proficient baker at 90 under construction in the '60s as the “Royal you can have a one-of-a-kind dining experi- seconds to fully frost a layer cake. A dessert in Suite” for Walt Disney’s family. After Walt’s ence here with a custom theme. The opulent top demand is “Lumiere’s Grey Stuff” (Beauty death, the unfinished space became offices dining room was added during renovations at and the Beast). Clouds of mousse-like panna where Tokyo Disneyland was designed. Even- the adjacent, élite Club 33. cotta with crushed Oreos top rounds of pastry tually, the “dream suite” was completed as he While in New Orleans Square, we paid or chocolate sponge cupcakes. had envisioned, following the original concept respects to the grinning goblins and ghoulish At Cars Land in Disney’s California Adven- art of Dorothea Redmond—set creator for Jack O’ lanterns of the Haunted Mansion as ture Park, we traveled Route 66 to Radiator Gone with the Wind. we sped along the FastPass line to board our Springs past the pumpkin-color Cozy Cone Walt wanted each unique room to offer guests spooky ride. “Floating” through the ballroom, Motel where our favorite car characters were a final, magical gift—what he called a “kiss we saw an animated 6-foot gingerbread house hanging out. goodnight.” Pushing a room’s special button overrun with “scurrying” bugs, while a 7-foot Food and beverages are key elements that (with a sprinkling of pixie dust) triggers mood Oogie Boogie (Nightmare Before Christmas) make the Disney theme park experience lighting, theme music, special effects, and plucked them off for a snack. The display unique and helps put guests inside the story. animation. A painting in the master bedroom required 200 pounds of gingerbread and 200 We toured the impressive 10,000 square-foot, becomes animated with a mermaid lagoon and hours of labor by chefs at Disneyland Resort state-of-the-art Banquet Kitchen facility run by flowing waterfall. In the children’s room, toys Central Bakery and Entertainment Production. Executive Chef Jimmy Weita and his culinary come to life as a train chugs around the room After a quick stop at the French Market to team of 12 chefs. on a shelf near the ceiling. Two armchairs are see the hottest seasonal treats like the Oogie At Disney’s Wine Country Trattoria, we from the movie The Happiest Millionaire. A Boogie Halloween popcorn bucket, we were ended our adventure with an al fresco lunch Fantasyland bathroom enchants with a Fantasia off to tour Central Bakery where the motto of new dishes created for the holidays. Each symphony, illuminated stained glass, and a is, “Eat dessert first!” Supplying most of the Dame received a final sweet gift box of seasonal Mickey Mouse reveal in the twinkling starscape. resort’s baked goods, the 12,000-foot facility treats. Still smiling, we toasted our hosts before Magic is everywhere; in the parlor, Cinderella produces fifteen million pieces of pastry yearly. departing, confirming the Disney adage, “The waltzes to music inside a grandfather clock and Executive Pastry Chef Jean-Marc Viallet and smile is the core of the Disney experience.” a mechanical singing bird once inspired Walt’s cast members served us Spoke-y Cone Macar- Especially, when it’s sealed with a kiss!
Vietnam Without Your Passport By Renie Steves (Dallas) square miles, has become a political and economical landmark for Vietnamese people Haley Thu Ha Nguyen, a Los Angeles/Orange across the U.S. With this population, a priority County Dame, greeted our sold-out bus tour became settling in California because of the at the Thuan Phat Market. Referred to as Little climate being much like Vietnam. Saigon, this area of Westminster, Young Vietnamese people have left this area Garden Grove, Fountain Valley, but are now coming back, learning their own and Midway City houses over culture, opening small shops, and going back to 189,000 Vietnamese Americans, their roots. In the markets, you could feel and the largest population of Viet- see that the Vietnamese community has heart namese outside of Vietnam. and a love for families and products. Established in the late '70s by In the late '70s and '80s, a supermarket a group of refugees known as “boat people,” evolved with a lot of different, exotic vegetables Little Saigon, encompassing an area of four and fruits such as eggplants, broccoli-like broc-
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Newport Beach CALIFORNIA DREAMING: Experiencing California Cuisine Farm to Table The Past and the Future: Mission San Juan Capistrano and the Ecology Center By Irene Moore (South Florida) On Wednesday, October 25, a group of Margaret Happel Perry (New York) dines with Dames at the Ecology Center. The Bells of San Juan Cap- Dames took part in The Past and the Future istrano. Over 400 years old, the baroque alter in Serra Chapel is made from hand-carved wood with gold tour to visit the ruins of Mission San Juan overlay. Koi Pond at Mission San Juan Capistrano. Photos: Irene Moore Capistrano, followed by a visit to the Ecol- ogy Center, which featured a the song’s release in 1940. Capistrano was the first to receive and plant vegetarian lunch. The mission has noted a gradual decline in vine cuttings in 1779, and likely made its first Located within sight of the the birds returning over the years due to ur- vintage in 1782. When Dames explored the ocean in the town of San Juan banization. But recently a nest was spotted in wine room, site of the mission’s great wine Capistrano in the Historic the east corridor near the Serra Chapel entry vat, our guide explained that the room’s mural District—“the birthplace of and was highly celebrated. Swallows have of indigenous people harvesting grapes was Orange County”—the famous also recently been seen nesting in the ruins of most likely the way it would have appeared at mission is an historic icon that is part of the Great Stone Church, a popular nesting the time. Southern California’s early beginnings. The place going back many years. Father St. John Dames also toured the nearby Ecology Cen- mission’s artifacts and adobe structures are O’Sullivan, resident of Mission San Juan Cap- ter, a non-profit, interactive learning center reminders of the town’s early settlement. Our istrano from 1910-1933, started the tradition focused on creative solutions for water con- guide explained that it is the seventh of 21 of celebrating the return of the swallows on servation and ecosystem gardening. Amelia California missions founded from San Diego March 19, St. Joseph’s Day. Saltsman, award-winning cookbook author to San Francisco from 1769-1823. He ex- Dames were very interested in the mission’s (Santa Monica Farmer’s Market Cookbook, and plained how the Spanish quest was to rebuild food production, pantry staples, and the diet e Seasonal Jewish Kitchen), spoke about Native and duplicate Spain, with King Carlos estab- of the early settlers. Our guide pointed out a American practices of sustainability and how lishing the missions’ guidelines. The mission metate, a grinding stone used to pound dried they grew grapes, chia, purslane, and raised contains the historic Serra Chapel, named for seeds and fruit into a coarse powder. At the ducks, geese, and lambs. She noted that mis- the mission’s founder, Saint Junípero Serra. It mission, corn, wheat, and barley were ground sionaries brought tomatoes, corn, seeds, cut- dates back to 1782 and is the most historical- to produce flour. An early diet staple, acorns tings, Mediterranean fruits, olives, and many ly significant chapel in California. It’s the only from the live oak trees on the property were vegetables. She spoke about what we can do remaining California mission chapel where ground and mixed with water. to promote sustainability in chickens, eggs, Saint Junípero Serra once celebrated Mass. Dames toured the mission’s beautiful gardens meats, nuts, and dairy products, and advised Known for its beautiful gardens, Mission and the arbor-style vineyard. Winemaking in paying attention to the annual seasonal cycles, San Juan Capistrano is perhaps most famous California started with the missions in order as holidays used to be based on the harvests. for its annual return of the cliff swallows. to produce sacramental wine for the celebra- Dames feasted on a vegetarian lunch of fresh Songwriter Leon Rene’s hit tune, “When the tion of Mass and communion. Father Serra salad made from fennel, arugula, pomegran- Swallows Come Back to Capistrano” made requested that each mission plant grape vines, ate, and persimmon, and a butternut squash the mission famous around the world after and historians believe that Mission San Juan and arugula open sandwich. colini, ginkgo nuts in and out of the shell, knife with oil.) tiny store has everything from pots and pans and “cow root,” which has to be cracked for When Haley was asked how to recognize to eyeglasses. I was told it is a Vietnamese the inside to be eaten. the best fish sauce she answered, “the higher Walmart! Jewelry stores where the Vietnam- More brown rice is sold today than white the price, the more real fish is in the sauce. ese sell their jewelry to the goldsmith are rice because it is so much healthier. Rice Usually small fish are used to make it very abundant as are the food stalls. noodles often have tapioca in them for a dif- salty, so fish sauce can be clarified and water Lunch at Ngoc Suong Restaurant was ferent consistency, but you can just boil and added back to cut the salt.” Red Bolt brand outstanding! Fried jackfruit and sesame use cellophane noodles. is one that would suit American tastes. rice crackers, and rice vermicelli and grilled Fresh vegetables, such as baby bok choy, are My eyes got big as saucers at the fish pork were topped off with a drink for des- eaten when young, but older vegetables are counter. A first for me was seeing whole fresh sert made of lotus seeds, mung beans, palm made into soup or pickled. Packaged meat- jumbo tilapia, golden pompano, striped bass, sugar, and soda. Sounds like the start of a balls offer a modern shortcut to cooking. and skate wing. I still regret not buying a jar good cocktail to me! The mango and pineapple-flavored jackfruit of lime powder from the dry ingredient shelf. warrants a caution. "Be careful not to cut Next stop was the Asian Garden Mall or Haley Nguyen discusses Vietnamese market pro- yourself when cutting up this fruit, and be- Phuoc Loc Tho. As we entered, one of the duce. Lunch included Cuon Ngot, a type of fresh ware of the milky, hard-to-remove sap which many small stores had some casual workout spring roll. Dames explore the Asian Garden Mall Photos: Renie Steves acts like crazy glue!” (Lightly coat hands and pants on a mannequin. But, in fact, this
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0 E PRECONFERENCE TOURS 2 Newport Beach CALIFORNIA DREAMING: Experiencing California Cuisine Farm to Table Eat Like a Local Dame By Cynthia Nims (Seattle) Tour attendees got a taste of two Dame- related destinations in nearby Costa Mesa. The excursion began at The Butch- ery, the flagship store of three locations for meat lovers in Or- Dame Linda Johnsen of Filomena’s Italian Kitchen. Filomena’s pizza. The Butchery. ange County (Dame Jennifer Morris handles public relations tly strip of meat along the length of the loin) munal table; out came the antipasti platters for the company). Upscale and any meat trim will be ground for their and rosé to start things off. Then into the grocery stores in the area may “fillet burger” meat. dining room where the feast began with pizza, have a handful of specialty meat selections, but There were items to round out any meal, praise for which gave the restaurant an early boost of recognition after opening. it’s hard to imagine any that cover the range including select beers and wines, cheeses, snacks, condiments, and even fresh vegetables Our next course was salad embellished with and caliber of what can be found here. To of- trimmed, portioned, and Cryovaced for quick roasted vegetables, and with typical Italian fer their customers the best they can get their cooking while that steak’s on the grill. It’s easy élan, grilled chicken, salmon, and shrimp were hands on, the beef, pork, poultry, and buffalo to understand the popularity of The Butchery. passed to top it off. Next, Linda offered three come from Nebraska, Idaho, Washington, It was a good thing we had light snacks at dishes to put us over the top: pappardelle with Kansas, Minnesota, and California, as well. the first stop, because at the next one we were Bolognese sauce, chicken piccata, and rutabaga The Dames’ faces lit up when they saw Jidori fed like our own nonna was in the kitchen. ravioli with brown butter-sage sauce (a deli- chicken; dry-aged domestic Wagyu steaks; and Which is fitting, since owner/Executive Chef cious twist on the usual squash version). kurobuta bacon—nearly lardo-looking with Linda Johnsen was raised by her grandmother, Did I say that put us over the top? Well… its lushness of fat. We learned about wet- and Filomena, and spent countless hours at her side not quite. We still managed room for nibbles dry-brining, tips for cooking tri-tip, and how in the kitchen learning to cook. Little surprise from a tray of sweets; Italian rum cake, can- the inception for the company came when co- Linda named her business Filomena’s Italian noli, ginger cookies, almond cookies, pine owners met over some less-than-luscious steaks Kitchen to honor that legacy. nut cookies, and little cheesecake bites. With they were grilling at a neighborhood gathering. There are two aspects to Filomena’s: the a picture of Filomena herself looking over us, Manager Ryan Calhoon demonstrated the six-year-old restaurant, and the newer market we definitely felt the unmistakable elements trimming of whole tenderloin; nothing but the (with housemade pastas, cheese, gelato and of love, family, and heritage that are inherent silverskin goes to waste. The chain (a fatty-gris- more). We gathered around the market’s com- in the Italian kitchen.
former nursery before being turned uses as much as he can from the Urban Eco-Farm into a farm. farm while complementing the Wastewater from tilapia tanks is menu with locally sourced products. Tour broken down and used for the water Our delightful lunch consisted of a needed with the various systems bento box-style plate featuring tila- By Kathy Denis used to grow vegetables and herbs— pia, organic baby green salad, sweet (Kansas City) rain gutters, vertical piping material, potato pavé, and pumpkin cake. Dames were horizontal beds and Styrofoam sup- The restaurant was recently honored shuttled to nearby ports floating in water. The farm has with the title, "Best Organic Food" Brea to visit Fu- created valuable partnerships with by OC Weekly. ture Foods Farm, area universities where students help Celebrating the farm’s third-year located on 25 acres of conduct research as well as engineer anniversary in December, Chef desolate-looking terrain dotted with robotic systems to analyze various Navidi has come a long way from his oil rigs and surrounded by chain- statistics such as growth rates and trial-and-error approach. His project link fence. This was a surprising, yet nutrients produced by the different has been featured on the show logically feasible location for Future growing methods used. XPloration Awesome Planet, hosted Foods Farm—an aboveground, In addition to aquaponically by Philippe Cousteau Jr. (Jacques organic, aquaponic farm combining producing numerous vegetables, Cousteau's grandson). Philippe, his aquaculture (raising tilapia in tanks) lettuces, and herbs, Future Foods wife, and their crew were actually and hydroponics (cultivating plants Farm harvests dozens of tilapia per filming an educational program here in water). week, includes a foraging and edible while the Dames were touring. We received a guided tour by flower greenhouse, and is home to Chef Navidi is an enthusiastic owner Adam Navidi, avid snow- 350 goats, which replace machines entrepreneur who seems to have boarder-turned-chef and the driv- for keeping weeds under control. invented the phrase “where there’s ing motor behind this 21st century Chef Navidi started going full a will, there’s a way.” Given the organic, aquaponic venture. His circle with farm-to-table by serving scope of his project, in addition to Greenhouse at Future priorities include reusing and his products at pop-up dinners for running a restaurant, none of us Foods Farms. L-R Kathy recycling all materials, which is ap- 40 in one of the greenhouses. He were surprised when he answered Denis, Chef Adam Navidi, and Jane Zieha. parent with the original greenhouse opened Oceans & Earth restaurant "not much" to the question of how infrastructure that was used by a a short 15 minutes away, where he much sleep he gets.
8 Les Dames d’Escoffier International OPENING RECEPTION
If one photo is worth 1000 words, then the assemblage of photos in this Quarterly issue speaks volumes about the Smile! success of the 2017 LDEI Conference in Newport Beach. They were taken by Nick Vaccaro (LDEI Executive Staff) and Mike Mathes, a long- time photo contributor to LDEI and married to President Hayley Mathes-Matson (Hawaii). The photos capture the essence and atmosphere of the Conference in a way that words often can’t. Thanks to you both, and also, to the many Dames who shared their photos to help create a permanent record of the event.—Susan Slack, Editor Nick Vaccaro Mike Mathes
FIRST-TIME CONFERENCE ATTENDEES
WINTER QUARTERLY 2018 9 Seated, L-R: Toria Emas, Julie Cher- noff, and Sandy Hu. Chapter Board Liaison Kathy Gold is at the lecturn.
Chapter Board Liaison Julie Chernoff works with Dames during the Leadership Forum.
Chapter Board Liaison Drew Faulkner in discussion with Dame attendees. Chapter Leadership Forum By Deborah Mintcheff keeps the agenda doable, as it enables you to and fun. (New York) step in when a discussion starts to go on and The remainder of the Forum was devoted to on and say that due to time limitation the Q&A. Below is some of what was covered: There’s nothing like a Dame! And there’s discussion has to be wrapped up. This ensures • Use a consent agenda to move board nothing like two Dames—LDEI Past Presi- that the meeting will continue at a good meetings along. dents Toria Emas (Chicago) and Sandy Hu pace and all the topics on the agenda will be • Some committees should be composed (San Francisco)—taking covered. of a mix of board members and Dames center stage and sharing their When a board member brings up a topic elected by the membership (i.e. nominat- wisdom and knowledge with that comes out of left field, you can acknowl- ing committee). a room filled with chapter edge the need to speak on the topic and then • It is about teamwork. We want to push presidents and members who add it to the Parking Lot, which means that ourselves to involve others. plan to take a leadership role. it will be put on the next meeting’s agenda. • During a discussion, ask for other opin- Chapter Board Liaison This keeps the meeting moving along. ions. This prevents any one board member (CBL) Kathy Gold (Philadelphia) warmly from monopolizing a conversation. welcomed everyone and CBL Judy Bellos (St THE PHILOSOPHY OF RUNNING A • Use the Parking Lot as a place to put Louis) introduced Toria and Sandy, setting BOARD: Toria Emas took center stage to topics that no one wants to discuss. It is a the stage by listing many of their accomplish- share what she has learned over the years. great stonewall technique. ments. Then CBL Julie Chernoff(Chicago) First, check your ego at the door. After all, • Bylaws: Revisit your chapter’s bylaws every took her turn as moderator. what is a president but someone who takes the temperature of the organization and five years to see if anything needs to be THE AGENDA: Sandy Hu shared that as a performs “surgery” when needed. You can changed. chapter president it was her goal for her board muddle your way through your presidency or, • Standing Rules: Also known as Practices to do better than the previous board. She as a leader, you can create new leaders. Lead- and Procedures, they should be tweaked emphasized that it is critical for each incom- ers are those who empower others. Don’t be yearly. They are a great way to update ing president to push past the shoulders of afraid to make decisions or to make mistakes. committee procedures and to delete what presidents who have come before them. It We need to nuture our members in order is no longer relevant. is a statement of intent—“always push the to achieve our goals. And be sure to uphold • Action Items: They should be clear at the envelope.” your bylaws and standing rules, altering them end of every board meeting so that every- People hate meetings but they are essential, when needed. one has a good picture of what tasks have so it is vital to do them well. A meeting’s To keep your chapter on track, be sure to been assigned and to whom. agenda must be carefully thought through, recruit new members correctly by having • Collecting Dues: Use PayPal, various time because we want our chapter Dames to be your engaged, long-time members bring payments, credit card, and checks. jazzed up. An agenda should consist of: in new Dames. Trust, loyalty, respect, and • New-member recruitment: Have two • Topics of discussion professionalism are the hallmarks of our most sponsors for each prospective member • Desired Outcome (of each topic) valued long-time members. They also have and bring them to one or two events with • Discussion Leader(s) (who is speaking on the responsibility to meet with and engage the the goal of engaging them. If needed, put each topic) new members. We get stagnant when we only new member recruitment on hiatus for • Time (minutes allotted for each topic) engage with Dames we know. Find out what a year to give you time to step back and • Parking Lot (at bottom of agenda) skills they have and consider whether they consider what is and isn’t going right in When putting together an agenda, it is im- would make a good future chapter president, your chapter. portant to pick the right person to lead each board member, or committee chair. Use past In conclusion, this year’s Chapter Leader- discussion item. Assign who is best to speak presidents, tools from your chapter’s web- ship Forum was chockful of smart informa- on each topic. Limit the amount of time they site, the LDEI website, and other chapters’ tion that every chapter president will be have to speak by writing next to each agenda websites to help you grow as a chapter. And able to use. Toria and Sandy were open and item the time allotted, keeping in mind how connect with Dames from other chapters. forthright in their presentations so that every long board meeting is. When each topic is Our social media platforms make this easy chapter will benefit from their wisdom and assigned a specific number of minutes, this knowledge.
10 Les Dames d’Escoffier International BROCK CIRCLE tries. The Legacy Awards, for example, serve to grow the presence of women By Maria Gomez-Laurens in leadership positions who will be the (LA/OC, Mexico, San Diego) mentors of the future, and thanks to our At sunset on Friday, October 27, a international chapters’ reach, now impacts group of Dames dressed in white arrived women in and out of the U.S. at the beautiful Dunes of Newport Beach Green Tables transcends boundaries both to attend a private Brock Circle Recep- economic and geographical to improve the tion. It was with a glass of wine that, sustenance of our agricultural system as well as Immediate Past President of LDEI as families in our communities. The Global (2016-2017), I toasted to our hugely suc- Culinary Initiative is supporting culinary cessful year. I was pleased to welcome five diversity within our communities, leading to new Brock Circle pledges under my term increased public awareness of the wonders to ranging from a former LDEI President to be found in our neighbors’ kitchens. a member of one of our very young chap- The Brock Circle funds have and will Circle members and chapters to make a ters. I applauded and thanked them for continue to bring more opportunities for pledge today and contribute to our future. their commitment to LDEI. As I stood LDEI to serve its members and communi- If you missed our recent 2017 Conference, surrounded by these visionary women, I ties through education and improvement here is what our founder, Carol Brock, continued to share our progress of now of how we eat and drink. The Brock Circle asked while on stage, “41 years, 40 chap- having 41 Brock Circle Dame members was created by the 2012 LDEI Board of ters! What should we do in the next 41 and 14 Brock Circle Chapters; this means Directors to recruit tax-deductible gifted years? 41 countries?” Here is my answer to that we are more than halfway to our funds to ensure the fiscal health of the her compelling question. The future of our initial goal of 100 pledges. organization. From day one and going for- organization is in our hands and leaving a As LDEI continues to have tremendous ward, these funds are available for strategic legacy for future generations is up to all of growth, so has its dedication to enriching needs and to enable conference enhance- us. Together as one, let’s keep on building the greater community of women in the ments aligned with the mission of LDEI. a bridge into LDEI’s future. Carol, I say food, fine beverage, and hospitality indus- I invite you to join our 55 visionary Brock YES to 41 countries! A Taste of SoCal
By Teresa Farney (Colorado) The ballroom at the Island Hotel was a fes- tive place for A Taste of SoCal, a fundraiser for the Phyllis Ann Marshall Scholarship at Orange Coast College. Phyl- lis Ann was a member of the Los Angeles/Orange County Chapter. A culinary legend in Southern California, she passed away on August 23. The crème de la crème of Orange County chefs, restaurateurs, and hospitality indus- try professionals, many close friends of Phyllis Ann, filled the dining room. Local chefs set up beautiful tables filled with delicious international tastes. Diners were treated to the best-of-the-best dishes show- casing foods from their beautiful state. Los Angeles/Orange County Dames who participated in the event include Shachi Mehra, Zov Karamardian, Amy Jo Pedone, Taila Samuels, Linda John- sen, Natasha MacAller, Nancy Eisman, Haley Nguyen, Geeta Bansal, and Araceli Ramos (Mexico). Kerrygold provided a variety of fine cheeses. Here’s a “snapshot” of the splendid event, which raised funds for the scholarship in Phyllis Ann Mar- shall’s honor.
WINTER QUARTERLY 2018 11 L-R: Sherry Yard. Belinda Smith-Sullivan, Trina Kaye, Peg Rahn, and KEYNOTE ADDRESS Angie Pettera. Susan Szymanski, Carla Williams, and Jill Haas. Dame Sherry Yard’s Recipe for Sweet Success By Marie Kelley (San Diego) coat! Room honored 400 staff! It left a great im- Ascending the podium box (due to her pression and sense of pride on a highly-spirit- There was no “dreaming” at the Island diminutive height), Sherry proclaimed ed young woman determined and destined to Hotel at 8 a.m. on October Carol Brock her inspiration and remarked, rise to the top in her profession. Hard work, 21. There was, however, “It’s an honor to be here and call myself a persistence, and innovation became Sherry’s wide-awake appreciation and Dame!” She admitted, “I wrote my speech mantra. I think when God gives Sherry lem- applause for a lovely breakfast three months ago. Three days ago I threw it ons, she turns them into lemon bars or lemon of luscious fruit and delicious away! Life moves so fast, so we must learn to meringue pie! eggs benedict that were beau- soar. We make plans and God laughs! When Sherry experienced many situations and tifully presented and served! God gives us lemons...there are lessons to be challenges on her rise to the top as a chef. She Bright as the sunshine outdoors, LDEI Past learned. Change happens in an instant! I have passed along lessons learned and wisdom/ President Stacy Zeigler welcomed a ballroom just worked on a project for the past 5 years, beliefs she acquired along the way to success: filled with animated Dames. She graciously and it didn’t go through. So you pull yourself “Relationships are shaped by good and bad. thanked partners, patrons, Conference Co- up and find the next opportunity with persis- There is more power in the word No than Chairs Trina Kaye and Anita Lau, Carol tence and resilience.” Yes. Understand sympathy versus empathy. Brock, and Brock Circle members for their Growing up in Brooklyn, Sherry was a Live in the moment. We’re all compassionate time, energy, leadership, and thoughtful- precocious five-year-old and a tomboy of the caregivers!” ness. Carol’s heartfelt and inspiring remarks sixties. Her mother claimed she was “born Sherry is off on another exciting professional challenged us to “dream big and reach for the liberated!” At six she opened a cookie stand journey. As chief operating officer of Tuck stars!” Stacy introduced “LA’s Sweetheart” and at eight, “I tended bar and hustled tips at Hospitality Group, the restaurant division of Sherry Yard: pastry chef extraordinaire, cook- family parties,” declared Sherry. iPic Entertainment, she is creating a unique book author, Food Network contestant and Skip ahead to her work as a pastry chef at culinary experience in an entertainment judge, restaurateur, and James Beard award the Rainbow Room in New York City. The venue presenting chef-driven, high quality winner. Sherry and her creative desserts have restaurant took out a full-page ad for its One culinary and mixology in unique destinations, starred at restaurants in the Wolfgang Puck Year Party: “This evening the best restau- including premier movie theaters. Sherry empire and numerous high-profile restaurants rant in the world serves the best staff in the closed with a favorite quote from M.F.K. and Hollywood events. Enter the petite, gre- world.” Closed to the public, the Rainbow Fisher, “When shall we live, if not now?” garious dynamo in her signature pink chef’s
COCKTAILS AND CONVERSATIONS
12 Les Dames d’Escoffier International Center: Elaine Cicora, Nina Mukerjee Furstenau, Sandra Gutierrez, CiCi Williamson. LDEI’S M.F.K. FISHER AWARDS 2017 By Barb Pires (Atlanta) will generate discussions to include differ- Fisher chair, recognized Elaine Cicora ences of opinions including racism, politics, (Cleveland), a third-prize winner, and Nina The grand prize of $1,000 in LDEI’s M.F.K. sexual harassment, and— of course—food, all Mukerjee Furstenau (St. Louis), 2014 Fisher Awards for Excellence in Culinary the while respecting the opinions of others. grand-prize winner, who is now the “Chapter Writing was awarded to Sandra Gutierrez “A table is the perfect place to have a dif- Programs” editor of the LDEI Quarterly. Nina (North Carolina) for her Internet article, “A ficult conversation that may often fail when came to the podium to tell how winning Voice from the Nuevo South,” posted at www. attempted at other settings,” LDEI’s award had such a positive influence oxfordamerican.org. Her story was about how Sandra told us she experienced some of these on her career as a journalism teacher at the she became the first Latina food editor and same issues during her journey. Her book, University of Missouri. columnist of The Cary News, a newspaper The New Southern-Latino Table, which she At the beginning of the award presentation, in North Carolina and how it has led her to autographed at the Meet the Authors session, CiCi gave a short monologue based on the write over 1000 articles and four cookbooks. explores how the Latino population has influ- conference theme, “California Dreaming.” Sandra dedicated this award to her late fa- enced Southern food and about Guatemalan She said, “I dreamed Alice Gautsch Forman ther. Some of his last words to her were, “I’m food trends. She also spoke about the women purchased the Brock Circle and turned it into proud of you.” In her acceptance remarks, she of LDEI and how we are an organization a London Eye on the Seattle Waterfront.” told the story of her journey to becoming a that celebrates women and our achievements, Actually, there exists the Seattle Great Wheel U A L N N C food writer and cookbook author. She spoke A O N I F E many times breaking the “glass ceiling.” at Pier 57, and Bev Gruber saidE they might D R L E
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CiCi William- E Before introducing Sandra, pursue one-day naming rights2 during the share food and conversation that, at times, son (Washington, D.C.), LDEI’s M.F.K. 2018 Seattle LDEI Conference. Stay tuned... Newport Beach CALIFORNIA DREAMING: Experiencing California Cuisine Farm to Table
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0 E SESSIONS 2 Newport Beach CALIFORNIA DREAMING: Experiencing California Cuisine Farm to Table Working with the Team in Farm-to-Fridge By Shara Bohach (Cleveland) trees. She took us through the flowering, to the ripe fruit, to picking, to planting new va- Want to know the fastest rieties in order to be able to have year-round growing menu item last year? production. She shared all of the perils that You guessed it—avocado toast! can happen to the fruit, including not getting The avocado is "the overnight pollinated, lack of water, freezing, sunburn, success story that took 40 and falling too soon. So many factors can lead years,” according to Jan DeLy- to the unfortunate necessity of cutting down ser of The California Avocado Commission. trees in order to preserve the year’s crop. As Robert Schueller of Melissa's/World Variety for most farmers, it is definitely a labor of love Produce, Inc. moderated the session and Robert Schueller of Melissa's Produce, Jan DeLyser and passion. To learn more, visit Mimi’s blog started us off with a taste of guacamole with of The California Avocado Commission, Mimi Holtz mimiavocado.com. of Rocky H Ranch. Photo: Shara Bohach. pomegranate arils. He then introduced us to The California Avocado:So now we have a the team responsible for getting this celebrat- beautiful crop ready, but before going to mar- reminded us to keep things fresh and exciting ed crop from farm-to-fridge and maximizing ket, there is marketing. A certain portion of by adding avocado to our salads and sandwich- its sales and profit. the profit of more than 2000 California avo- es, and to experiment with exciting add-ins to Working the farm: Mimi Holtz and her cado growers goes to The California Avocado traditional guacamole. They even campaigned husband founded Rocky H Ranch, an Commission to pay for beneficial marketing and got an emoji for our phones. They made avocado farm in Southern California. While and engagement in industry activities. the avocado fun, trendy, and a superfood. The their trees became plentiful, she said that in The commission works to promote the results have been an amazing awareness and 1992 people didn't even know what avoca- avocado itself—a branding effort to increase its tremendous growth. dos were, let alone what to do with them. demand. They work to differentiate California Sometimes the relationship can be delicate She worried, “What are we going to do with avocados with nutritional research, advertising and even rocky, but the farmers and the com- all these avocados?" and PR communication, public education, mission continue working together towards Like all farm stories, there is always the deli- and branding. Over the years, in-store displays, their common goal of nurturing and creating cate balance between the right weather condi- bloggers, artisan chefs, and social media spread demand for the California Avocado and all of tions and enough water. Mimi presented to the word about the avocado’s nutritional it uniqueness. We would have to say it seems us the fascinating cycle of constant care of the benefits, taste, and versatility in recipes. They to be working. Go avocado!
WINTER QUARTERLY 2018 13 SESSIONS
How to Run Your Chapter Like a Business
This session was led by attorney • Vote! Directors enjoy an cation is possible for failure to Jacqueline (Jackie) A. Henson, equal vote in the corpora- file this form. Inurement/private Esquire, of Baker Donaldson, tion’s direction. benefit is prohibited; dedication Washington, D.C. Jacqui, who Conflict of interest occurs of assets is to charitable purposes. is LDEI’s general council, brings when the director and officers There are dissolution constraints; more than 25 years of a charitable corporation have assets are always dissolved for experience to the interests that conflict with those charitable purposes. nonprofit arena of the charity. The duty of loyalty The lobbying limitations in with a first-hand, requires they be aware of the place permit lobbying only to client-focused potential for such conflicts, and an insubstantial extent. Political perspective. The act with candor and care in deal- activity is prohibited. copious, detailed ing with such situations. It’s the Risk Mitigation. We have a notes of Becky Satterfield (Bir- manner in which the director and mingham) have been transcribed public mission and our goal is to Board deal with a disclosed or advance that mission. Chapters for this report. Many thanks.— hidden conflict that determines Susan Slack, Editor. must make a lot of money to Jackie A. Henson the propriety of the transaction. get audited. This doesn’t pertain To keep your chapter out of For example, does sitting on the to every chapter, but it does to trouble with the Internal Rev- making process and management panel for selecting a scholarship some. Protections include: enue Service (IRS), understand and oversight of the charitable recipient benefit the person on the sources of applicable law: organization. They must dis- the panel? Be perfectly sure about • Informed officers and directors state nonprofit corporate law and charge duties with the care that making your decisions; err on the that stay alert to conflicts of governance; and federal tax law is ordinarily believed appropriate side of caution. interest (IRS). Other factors to consider: under the circumstances. Does your chapter have an LDEI • Sound business judgment the press and media—properly Duty of loyalty requires direc- conflict of interest policy?Handle • State and federal volunteer dealing with negative publicity if a conflict of interest by disclos- protection statutes to limit civil something goes wrong. tors and officers to exercise their powers in the best interest of the ing it to the proper persons; liability The Hierarchy of State corporation rather than in their refrain from participating in the • Indemnification clause Governance Law Authorities: own interest or the interests of decision-making process (recu- • Internal controls sal). The disclosure, recusal, vot- • State Nonprofit Corporation another entity or person. A direc- • Insurance Law (control bylaws) tor or an officer shall not use a ing process, and decision should corporate position for individual be documented. Disclosure to Award scholarships based on • Articles of Incorporation (char- need and merit. This is confi- ter)–these prevail and overrule personal advantage. It’s fine to the public of corporate activity should be made only through the dential information and should • Constitution meet at members’ restaurants or businesses as long as it is not pro- chapter’s designated or authorized be kept that way; put document • Bylaws (internal operating moting that member’s business. spokesperson. Record minutes retention policies into place. rules) for every meeting; document Publicize scholarships with your Duty of obedience • Board Resolutions is a third those attending. List abstentions, charitable classification clearly fiduciary duty imposed by some Veronica • Standing Rules (administra- votes, and disagreements in the defined. Defer to states–working to ensure the Hastings tive) minutes. The board is the sole au- (Chicago Chapter) for organization complies with all thority within the organization. additional information. • Policies and Procedures (tools applicable laws and properly The bottom line is that good The Internal Revenue Code for appropriate action) manages funds. Disclose expecta- governance is the IRS view! An (IRC), formally the Internal • Parliamentary Codes (Robert’s tions to your chapter recruits that engaged, informed, independent Revenue Code of 1986, governs Rules of Order, etc.) they owe a loyalty of duty and board makes effective policies and requirements for obtaining and obedience. For example, they will procedures to safeguard a chap- State Non-Profit Law: Fiduciary maintaining federal income tax be expected to spend at least five ter’s assets. The future is still open Duties. By virtue of state statute exemption for certain organiza- hours a week for the chapter. You due to Federal tax reform. Review or common law, directors and tions. An organization’s pri- are obliged to follow the organi- the IRS/Exempt Organization officers of a nonprofit are subject mary activity can be charitable, zation’s rules and policies. Division and the IRS Form 990 to two primary fiduciary obliga- educational, literary, or scientific. Indicia of the Duty of Care disclosures. tions: a duty of care and a duty A benefit of Section 501(c)(3) for Directors of loyalty, as they carry out their status includes exemption from Additional Resources: responsibilities. • Attend meetings. federal income tax. Tax reform is Nonprofit Risk Management Duty of care (common law) is to • Become educated about the happening now regarding federal Center www.nonprofitrisk.com be informed and act accordingly. organization’s needs. requirements to maintain 501(c) It requires directors and officers (3) classification. The Foundation Center www. • Exercise independent judg- foundationcenter.org to act in a reasonable, informed ment on behalf of the whole, Reporting requirements include way in the corporate decision- not a segment of the whole. the IRS Form 990–charter revo- BoardSource www.boardsource.org
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Newport Beach CALIFORNIA DREAMING: Experiencing California Cuisine Farm to Table
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Newport Beach CALIFORNIA DREAMING: Experiencing California Cuisine Farm to Table
lower cholesterol and aid the Unlocking the Mysteries digestive system. How to use: Use just the white of International Ingredients part for cooking. Cut the lem- ongrass in chunks, bruise with By Sandy Hu preparation and cooking tips for the back of a knife, and twist (San Francisco) the distinctive vegetable: to release oils. Add lemongrass “My method of teaching is • How to use: Cut off both ends towards the end of cooking since that: one, it should be easy; and push out the pith and the flavor dissipates in heat after two, it should be seeds with a finger, or scrape 15 minutes. obtainable; and out with a knife. Do not eat To make lemongrass tea, fold three, it should be the pith and seeds. remaining razor-sharp lemongrass sustainable,” said • Stuff bitter melon with a leaves into a bundle. Twist and tie, Haley Nguyen. The mixture of ground chicken tucking in the loose ends. Bruise vibrant chef and or pork, cellophane noodles, leaves with the back of a knife, culinary educa- onion, garlic, ginger, and salt drop the bundle in boiling water, tor began the session with this and pepper. Simmer in chicken then simmer about 15 minutes. advice: “To eat healthy, it has to stock for 45 minutes to an WOOD EARS hour; slice and serve. Add be second nature.” Dame Haley Nguyen discusses the Wood ears are a tree fungus that Taste is the challenge, Haley cilantro to the broth for soup. healthful benefits of Asian ingredi- grows on dead trees. They have admits. As a child in Vietnam, • Add bitter melon to soft- ents. Photo: Sandy Hu. cholesterol-lowering properties, her mother would grind fresh scrambled eggs. The combina- and are said to improve the diges- ginger and mash it with water to tion of eggs, oil and the creamy be found in major California su- tive system and alleviate constipa- cure a stomachache. The rem- texture will make the bitterness permarkets and at Whole Foods tion, as Haley explained. They edy worked, but was difficult to more palatable. Market. can be purchased fresh or dried. If swallow. For her own sons, Haley • Blanched bitter melon will How to use: Wear gloves be- dried, reconstitute in warm water. adds lime juice and a little honey cook faster and will taste a little cause turmeric will stain fingers. How to use: Wood ears will on the premise that what’s good milder, without eliminating the Protect cutting boards with retain their crunch, even when for you has to taste better than bitterness, the property that parchment paper. cooked for long periods. They “mud water.” makes this vegetable healthy. Haley prepared a healthy drink add texture in Asian cooking. To Making healthy ingredients To blanch, halve the vegetable using 2 parts unpeeled, cut-up prepare, tear off and toss any to tasty is Haley’s calling and she lengthwise and slice thinly carrot to 1 part unpeeled and ugh knobs. Chop in small pieces proceeded to demonstrate how to crosswise; blanch quickly, then cut-up turmeric to 1 or 2 parts or julienne for stir-fries. do that with four Asian staples. shock in ice water. unpeeled and cut-up apple. Combine wood ears with cel- BITTER MELON • Bitter melon can also be Put carrots in the blender with lophane noodles and ground stir-fried or eaten raw with a “This bitter vegetable [an edible enough water to blend. Strain; chicken or pork for meat stuff- dipping sauce. fruit-pod, actually, in the Cucur- return carrot juice to the blender ings. For a salad, combine wood bitaceae family of climbing vines] TURMERIC with the turmeric and apple; ears with seaweed, jicama, sesame has properties that could lower Turmeric, a member of the gin- blend again; do not strain. oil, shredded carrot, arugula, the glucose level for type 2 diabe- ger family, has anti-inflammatory LEMONGRASS sesame oil, and sesame seed. tes,” Haley explained. She shared properties. Fresh turmeric can Lemongrass is purported to Season with salt and pepper, or soy sauce and lemon juice.
Oh, For the Love of Money What Every Dame Should Know By Margaret Happel Perry events that gave them (New York) business savvy. While the session was not designed “She knew the power of to deliver professional her own mind and so pro- financial planning exper- grammed it for success.” tise, a filled-to-the-rafters So says Carrie Green of the room of entrepreneurs Female Entrepreneur As- learned the essence of sociation. Dame Karen MacKenzie led how to set their financial come financially solvent, strategize from the the dynamic panel of Denise Vivaldo and house in order. beginning of your career by thinking specif- Alison Ashton to impart to LDEI Dames the From Karen MacKenzie—president, Mack- ics. Think career path and type of work with wisdom of those words. Valuing and knowing enzie Agency: Her advice: Hoping for the commensurate fees. Work coming over the the power of one’s true worth is the key to best is not a financial strategy. Statistics about transom often distracts you from your true financial independence and success. women’s inadequacies in dealing with money goal. Failure to make your own courageous Each panel member described—with memo- and especially when providing for retirement, rable, rapid-fire wit—personal, life-changing Continued on page 16 reveal half of all women live in poverty. To be- WINTER QUARTERLY 2018 15 SESSIONS
Oh, For the Love of Money Laying a Foundation for Continued from page 16 decisions for the future hurts only Collaborative Problem Solving you. Do not rely on a life-partner. Divorce is financially devastating By Belinda percent speaking; the rest is and speaks to keeping an inde- Smith-Sullivan reading and writing. pendent financial life. (Charleston) • Most people think at From Denise Vivaldo—presi- between 450 and 500 words • Practice breathing. dent, DVG food media services: Facilitator per minute; people can Armed with financial wisdom Anne Marie Just say: “No!” But do it only talk at 150 words per learned from her father at an Smoke, Program gracefully. minute. early age, Denise has overcome Manager/Educa- Strategy #4 • The majority of conflicts are business reversals and divorce. tion Specialist Solve problems creatively; simple misunderstandings Her wisdom: Assiduously build at Matsunaga negotiate collaboratively. as a result of bad communi- your career and financial knowl- Institute for Peace and Con- cation. Avoid finger pointing. edge. Learn basic bookkeeping to flict Resolution in Honolulu, The NAM (Not About Me) Aikido Tactics: take charge of your own budget. Hawaii, shared her five strate- Solvency and money in the bank gies for resolving conflict in Mantra • Humor • Focus on the speaker • Inquiry means you are not beholden to the workplace and at home. anyone. Learn to save. Do not According to Anne, conflict • NAM traps to avoid • A compliment ~ Trying to fix it. • Acknowledgement work for free; it will never lead to occurs when the concerns a paid job and will only diminish of two people appear to be ~ Judging. • Empathy ~ Agreeing or disagreeing • A smile your marketable value. Always incompatible. Your conflict ask for feedback and constantly behavior is therefore a result (rather than staying neutral). Principled Negotiation ~ Making it about “me.” improve. Learn to “pivot” and of both your personal predis- • Separate the people from reinvent when business adversity positions and the requirement Ask Questions. Use the “W” the problem. questions (except “Why?”) presents itself. Self-worth is true of the situation in which you • Focus on interests not posi- worth, which is net worth. Learn find yourself. • If you want to find out tions. more information start by to be good to yourself but not in- Strategy #1 Change culture • Find commonalities. dulgent. Budget everything, even and context of conflict. using these words. • Invent options for mutual ~ “What do you think about annual donations. Try a new perspective. “How gain. From Alison Ashton—president, about a conflict partner? that?” ~ “Where do you think that Strategy #5 Offer productive Content Kitchen for food media: Instead of a gunfight, do the feedback—often. Be a “Princess Charming” and tango!” will lead?” ~ “Will you say more about “By praising the good in know what you want and why • What’s at stake absolutely people and ignoring the bad, you want it. You, not your client, outweighs winning. Explore that?” ~ “Who will benefit from the good is reinforced and decide what to charge. Along conflict together. Find com- the bad withers away.” B.F. with tangible skills your price mon ground. this?” ~ “Since when has this been Skinner importantly reflects the time and • Do you share similar goals? anxiety saved by making your a concern?” Criticism or Feedback? ~ We want to preserve our client’s life easier. It is essential to ~ “How do you feel about • Tips on Giving Feedback relationship. keep your financial house in order that?” ~ Provide positive feedback ~ We want to strengthen and your business solvent. Learn often. our organization. Avoid Judgment basic computer-based bookkeep- ~ Be curious. • Share ideas of what “better” • Don’t ask: “Why?” or ing and job costing. Acknowledge ~ Don’t sandwich bad news looks like together? Make “What’s wrong?” Those your fears up front by developing with good news. lists. Find commonalities. questions make assump- a good financial plan that sets ~ Don’t presume, but ask. ~ “We are both interested in tions. out goals and is masterminded ~ Be specific. Use examples. a better, more harmonious • Do ask: “What’s happen- by a good accountant. Above all, ~ Provide it regularly. working environment.” ing?” adapt to adversity by recognizing • Can you make a link Email Etiquette—beware of • Tips on Receiving Feedback a changing marketplace where through something you “tone.” ~ Get as much information increasing diversity means being already know you have in as possible. proactive not reactive. common? Strategy #3 Chill! ~ Do not become defensive. Essential questions from the audi- Go to your balcony, first. Strategy #2 Listen actively ~ Use the feedback you ence: How do I find a trustworthy (Your place for mental detach- and with empathy. solicit. financial planner? What should ment and comfort.) Communications facts… I read to learn more? Will there • Disconnect the automatic “Never take a person’s dig- • We spend 45 percent of our be a similar financial-focused link between emotion and nity. It is worth everything to workday listening and 30 them and nothing to you!” session at Conference 2018? The action. resounding answer must be “yes!”
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Newport Beach CALIFORNIA DREAMING: Experiencing California Cuisine Farm to Table Embracing Life’s Next Chapter By Sharon Olson (Chicago) 3. Make a Happiness List—Itemize the things that make you happy and use it as a roadmap Dames Cathy Thomas, Ina Pinkney, and for life. Patti Londre shared their stories about fear- 4. Don’t Dwell on Uncertainty, Embrace the lessly embracing life’s next Moment—Enjoy doing what you love, rather chapter and the empowerment than fearing it won’t last. of quitting. Their stories clearly 5. Always Have an Exit Strategy—Visualize demonstrated that choices are what’s next and what you need to do to be Panelists, L-R: Dames Cathy Thomas, Ina Pinkney, individual, and life is what you ready when that opportunity appears. and Patti Londre. make of it. 6. Ask for Help—It is often harder to ask for They offered some sage advice help than it is to give help, but you have to for thoughtful introspection on important life 9. Stay on Your Own Yoga Mat—When ask because people often don’t expect a high- decisions. it’s time for thoughtful introspection, don’t powered individual to need advice or counsel. 1. Never Miss a Chance to Learn—there is benchmark by others around you. 7. Take Time to Mentor—Much is to be always something new to explore. Don’t be 10. It’s OK to Quit—Quitting with intention learned from teaching and sharing experience afraid to ask questions and be a commit- can open doors to new opportunities. Patti with someone just beginning a career. Ina ted listener. Cathy Thomas spoke of all she Londre suggested she may pose the question Pinkney said she is likely to invite an intrigu- learned from cooking with the talented home to herself, “What can I do to be closer to my ing young woman she has read about to lunch; cooks and celebrity chefs that she invited to dream?” to light the path to what’s next. great life lessons are often learned over a meal. cook with her. Those who attended this session left with 8. Believe in Second Chances—Hopelessness 2. Don’t Retire, Pivot—Take what you know a powerful sense of optimism that life’s next does not have to be a permanent state of mind. and use it to create your next life adventure. chapter may be the best one yet.
The Story of California Olive Oil By Janice Cole growth of production has been (Minnesota) phenomenal. Today, 4.3 mil- Presenters: Dame Patricia Dar- lion gallons of olive oil are being ragh (Executive Director of the produced, and Americans are California Olive Oil Council) and now the second largest consum- ers of olive oil, trailing only the Alexandra Kicenik Devarenne European Union. (co-founder of the Extra Virgin Alliance and author of Olive Oil: Ms. Devanenne said the A Field Guide) 2010/2011 University of Califor- Dame Patricia Darragh.Alexandra Kicenik Devarenne. Olive oil tasting. nia Davis studies on olive oil fraud This in-depth caught everyone by surprise—ex- How to avoid olive oil fraud? has no legal definition except in session described cept those in the industry. She California has mandatory the European Union where it California olive oil explained that most of the prob- standards for olive oil produc- means it must have been produced from the earli- lems were sensory, not chemical in tion, although it doesn’t apply to by traditional presses and not with est days of the nature. The problems came from imports. The California Olive Oil a centrifuge. Acidity is useless as a missions to the growth of olive the post-production and supply Council (COOC) represents over quality of measure as that can vary oil consumption and the 2011 chain, and most of the oils were 90 percent of the state’s produc- depending on the type of olive University of California, Davis just plain old and therefore rancid. tion and tests chemical and sen- used. The back label should show exposé on the extra-virgin olive In order to be graded extra-virgin, sory properties with a professional where the oil came from (mul- oil fraud that stunned the world. the oil must be free of defects. taste panel. The COOC seal on a tiple origins could point to a bulk Along the way we participated in Defects can occur with the fruit, bottle is a guarantee. The USDA commodity product). Look for a a professional tasting of oils from in processing or during storage. has standards for olive oil but they harvest date—olive oil should not a young—only a few weeks old— The most common defect to oc- are only voluntary while the IOC be more than 2 years old. “Best Olio Nuovo to several beautifully cur during production is labeled (International Olive Council) before” dates are useless, as they balanced blends and learned about fusty (a flavor/smell that is mushy, sets standards and tests, but don’t indicate the date the oil was the procedures that are currently rotted or like sweaty socks). The enforcement is up to each regional harvested or produced. used to protect the reputation of other main defect, rancidity, hap- government. The European Union The session gave us a wealth California olive oil. pens during storage. Caused by rules for labeling are excellent. of information and challenged California olive oil production oxidation, any oil will eventually Our speakers emphasized there us as food professionals. Ms. started as early as 1769 when the become rancid. Adulteration, add- are excellent olives oils from Devonenne summed it up by first mission was established. Not ing inferior oil, is actually easy to around the world, but pay atten- inspiring us to be knowledgeable, surprisingly, 99 percent of the detect and there is little evidence tion to the label. Look first for support stronger standards, know olive oil produced in this country of this in U.S. retail. Quality is the the word imported—that can be the producers, and above all, taste comes from California, and the biggest issue, not authenticity. a possible red flag. First cold press and use a variety of olive oils.
WINTER QUARTERLY 2018 17 SESSIONS
Sustainable Seafood Panel: Immigrant Kitchens and a Kristine Kidd, Russ World of Flavors Influence Parsons, and Michael Modern Cuisine Cimarusti. 2017 GCI Committee: Co-chairs Roberta Duyff(St. Louis) and Susan Slack (Charleston); Teresa Farney Seafood Sustainability (Colorado), Martha Marino (Seattle), Global Culinary By Erin Murray less stress on the largest fish; utilize the and Gail Forman (Washington, D.C.). Initiative (Nashville) experts by turning to the Sea Watch By CiCi Williamson App, provided by the Monterey Bay “Everything we do (Washington, D.C.) Aquarium, or the Marine Stewardship on earth affects the Council. Peach gazpacho? Buffalo bahn mi? oceans—but none has Finally, chef Michael Cimarusti, who Mongolian barbecue? Immigrants bring- a greater impact than owns Providence, as well as the seafood ing their cuisines and marrying them with fishing.” It was with market Cape Seafood and Provisions, modern North American ingredients have this serious message and tone that the explained how he, as a restaurant and contributed unique flavors and trendy variations on exist- Sustainable Seafood Workshop began market owner, was working to make a ing recipes. We heard about these and many more from during the 2017 Annual Conference difference. His eyes were opened when three speakers on this special Global Culinary Initiative in Newport Beach. a food writer called him out for serving (GCI) panel. In her introduction of the three panelists, The panel of speakers included bluefin tuna, and, ever since, he’s made GCI Co-Chair Susan Slack remarked, “GCI is the mini- Kristine Kidd (cookbook author and efforts to change his entire business United Nations of LDEI.” former food editor for Bon Appetit), model. He started by eliminating any Russ Parsons (former food editor and Theresa Lin species from his menus that was not columnist for The Los Angeles Times), Chairwoman of the Chinese Restaurant Foundation, sustainable, and he has since excluded and Michael Cimarusti (chef of one Theresa Lintold how there actually is NOT such a thing any form of seafood unless it came of L.A.’s best restaurants, Providence). as Mongolian barbecue. It was created by a Taiwanese from the Pacific coast. Plus, together Together, they shaped a picture of the chef. Theresa Lin knows what she’s talking about. Called with Sarah Rathbone, he has helped state of our seafood industry that was “The Julia Child of Taiwan” by Ang Lee, director of Eat launch a model called Dock to Dish, both complex and hopeful. Drink Man Woman, Theresa was the food stylist for that which allows him to directly source Kristine started by offering up the movie as well as the catering director for The Life of Pi product from small-boat fishermen out facts. She works with the Monterey when she “fed 700 crew and four tigers.” Currently, she of Newport and Santa Monica. Eventu- Bay Aquarium and pulled data to is the catering director at Four Points by Sheraton in ally, the goal is to create a geotracking help us understand how critical the Anaheim, California. tool that traces a fish from point of problem is. Overfishing, illegal fish- Born in Taiwan, Theresa is the author of 16 cookbooks catch to the plate. ing, bycatch, and aquaculture are all that are best sellers throughout Asia and in Chinese language His rules to follow include: Buy having a major impact on the ocean. bookstores worldwide. For tasting, she brought Dan-Z American and buy wild as often as We are removing fish faster than they Noodle, a pork and shrimp dish originally created by a poor possible. American fisheries are the can reproduce. Fisheries, such as cod fisherman 100 years ago and sold as street food in Taiwan. most highly regulated, so you can and bluefin tuna, have collapsed or Her theory of working is to be curious and practice— be sure that if is wild, the quotas are are nearly there. Unregulated fishing “makes perfection. There’s always someone being my being adhered to. Plus, it’s putting accounts for one-fifth of the total fish teacher, and helping others helps us. I create my own money in the pockets of small-boat stock sold, and it is part of the reason values.” She closed with the phonetic “wall-I-knee,” which fishermen and supporting your lo- for the collapse of the Chilean sea bass means, “I love you.” cal community. Second: Buy more fishery. And bycatch, or the loss of Sandra A. Gutierrez shellfish. Most shellfish is farmed other fish or marine animals during now but wild shellfish also has tight Called “The Voice of Southern Latin American Cuisine,” a catch, means that one in every four restrictions, so by purchasing oysters, Sandra Gutierrez (North Carolina) is the author of four fish that is caught is discarded. Aqua- mussels, and crabs (again, from the cookbooks and more than 1,000 published articles. She culture for finfish is improving, but it U.S), you can rest assured. won this year’s M.F.K. Fisher Awards grand prize for her is known to create pollution and can After the panel discussion, many story “A Voice from the Nuevo South” (see page 13). expose escapees to the wild. questions came up, especially around She spoke about the Latinx Influence in our foodways. After these astonishing figures, labeling. All panelists agreed that the Latinx refers to 21 different countries and 21 different Russ Parsons weighed in, offering his Monterey Bay Aquarium’s Sea Watch cuisines, each one a result of global amalgamation. With thoughts on what we, as eaters, can guide was the most useful tool; Ma- Latinx estimated to become the majority of Americans by do about it. His few rules of advice rine Stewardship Council labeling is 2050, Sandra said this will be the largest ethnic shift in included: Find a good seafood shop also something to look for but may be the country since World War II, changing what ingredi- where the staff is informed and can misleading. Kristine, to wrap, offered ents people will buy, and the recipes they seek. “Global- help you make better choices; eat to send anyone who is interested the ization is nothing new,” she said. “Food is always evolving lower on the food chain, meaning sar- entire “watch” list from Monterey Bay especially since 1492 when the world’s two hemispheres dines, mollusks, and squid, which are ([email protected]). discovered the other’s ingredients and the world began to all inexpensive, plentiful, and will put cook together.”
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Newport Beach CALIFORNIA DREAMING: Experiencing California Cuisine Farm to Table
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Newport Beach CALIFORNIA DREAMING: Experiencing California Cuisine Farm to Table With the enormous influx of Latinos in the Thailand, the South China Sea, the Mekong South, a new branch of Southern foodways Delta in Vietnam’s south, and the French. The was born that Sandra discovered in 1996 and Vietnamese aim for a balance between cool called “The New Southern-Latino Culinary (fresh herbs) and hot. The Northern High- Movement.” She said, “This is not a chef-driv- lands—being colder—prepare more soups and en movement; rather it’s an organic movement stews, and the steamier South prefers hotter that began in the homes of regular cooks— flavors and quicker cooking. both Southern and Latinx.” The basic elements are rice from the Mekong Thus you have innovative recipes such as Delta and fish sauce (nuoc mam) peach gazpacho, cajeta and bourbon bread Pancake crepes, curries, artichokes, chocolate, pudding, peach and jalapeno salsa, chicharrón onions, and potatoes are some foreign influ- (pork rind) biscuits, guava and cream cheese ences there. In the U.S., changing ingredients layer cake, Scuppernong chicken, Chilean- changed the flavors of Vietnamese food, so style fricassee, and sweet tomato cobbler. Thoa sought the comfort of her own foods. Thoa Nguyen American soldiers deployed in Vietnam A slayer of Bobby Flay on the Food Network enjoyed pho. It became a popular dining option with her version of Bibimbap, Thoa Nguyen in American restaurants. In fact, “Pho is in the (Seattle) is chef/owner of Chinoise and several top five food trends in the U.S. It has a healthy, other restaurants in the Seattle area. Born in protein-rich flavor. But Vietnamese food in Seattle is well beyond Pho. There are now over Saigon, she emigrated with her parents to the GCI speakers (L-R): Dames Thoa Nguyen, Sandra U.S. in 1975, right after the fall of Saigon. 800 Vietnamese restaurants in the U.S.” Gutierrez, and Teresa Lin. Theresa Lin and Thoa spoke about the history of Vietnamese A new sandwich infatuation is Bahn Mi, a True Grits restaurant passed samples of Dan-Z Noodles and cups of boba (or bubble) tea with food as influenced by China, Laos, Cambodia, crossover blend of Southeast Asia. Buffalo Bahn Mi? Maybe on the horizon... chewy, black, tapioca pearls.
Conference. Shelley Robinson, from Edmon- Legacy Awards Luncheon ton, Alberta, Canada, won the Farm-to-Table category at Shy Brothers Farm and made a By Cate Simpson Fog Chardonnay. The main course—braised heartfelt presentation at the luncheon. Also (British Columbia) short ribs on horseradish potato puree— was attending in person was Vanessa Driscoll paired with Wente Vineyards 2015 Small Lot Of all the Conference Bialobreski, the Farm-to-Sea-to-Table-to- GSM. Dessert was apple and almond tart. events, the Legacy Awards Journalism category winner, who experienced The Legacy Awards, for those who don’t luncheon is for many people a week with nearly 40 Dames from the New know, was the brainchild nine years ago of the most inspiring, as the England Chapter with a tour through the Lila Gault, who wanted to see a true invest- women who apply for, and receive, the awards New England Food System that included ment in tomorrow’s leaders. She and the are the very future of our industry. offloading a fishing vessel. Board realized that the schooling so many of Chaired by Becky Paris-Turner (BC) and Joining us via video was Kellie Thorn in the our chapters provide via scholarships lacked Shara Bohach (Cleveland), the awards keep Fine Beverage & Hospitality category. She mentorship and hands-on work experience— getting better and better with incredibly gener- spent one week in Mexico with the Mundo thus this amazing opportunity was born. ous member stagiaire opportunities and ambi- Cuervo brand learning all the facets of agave Members were asked to consider providing a tious, talented, and deserving award recipients. farming, distillation, and aging of tequila. one-week mentorship opportunity to women Whether they joined us at the podium or Paige Bloskey did her stagiaire at The James in the food, beverage, and hospitality indus- via video link or pre-recorded presentation, Beard House and worked alongside multiple tries under the direction of a distinguished what all six winners had in common was guest chefs during their showcase dinners. Dame. Each experience would be a hands-on, a glow of gratitude and excitement as they Canadian wine scholar Ann Brydle spent the labor-intensive, career-expanding, and once- presented their Legacy experience. week at Washington State’s oldest winery, in-a-lifetime opportunity. The luncheon, an elegant affair sponsored Chateau Ste. Michelle. Wente Family Estates The Julia Child Foundation for Gastronomy by Wente Family Estates, featured a lovely hosted Jenny Dorsey, who is a culinary consul- and the Culinary Arts stepped up to sup- arugula and mâche salad with almonds, dried tant and executive chef from New York City. port the Legacy Awards through a generous Each award recipient posted on social cherries, and shaved manchego, and it was grant and made it possible to fund travel and paired with Wente Vineyards 2016 Morning media and we encourage you to follow expenses to not only the Legacy them and their journey to, no doubt, a location, but to Conference as well. promising future. Our generous 2017 hosts were Mundo Cuervo in Mexico City, Elegant table setting with Wente Family Estate James Beard House, Wente Family wines at the Legacy Luncheon. L-R: Co-Chair Estates, Chateau Ste. Michelle Becky Paris Turner, winner Vanessa Driscoll Winery, Shy Brothers Farm, and Bialobreski, Dame Amy Hoopes, Legacy Host Dame Araceli Ramos, winner Shelley Robinson, the New England Chapter of Les and Legacy Co-Chair Shara Bohach. Not pictured Dames d’Escoffier. are Legacy winners Kellie Thorn, Paige Bloskey, Of the six winners, two attended Jenny Dorsey, and Ann Brydie.
WINTER QUARTERLY 2018 19 PARTNERS' LUNCHEON A Stellar Performance by our Generous Partners
By Antoinette Benjamin we owe to our prestigious corporation (Ann Arbor) partners for supporting our scholarship events, conferences, educational seminars, En route to California to and much more. Our Partners’ Showcase attend the LDEI Annual Luncheon is an opportunity for Dames to Conference, I couldn’t connect directly with these partners and help thinking how much
BREVILLE USA CAKEBREAD FAIRYTALE KERRYGOLD CELLARS BROWNIES Friend Sponsor Copper Sponsor PEEL. DICE. DONE. Friend Sponsor Friend Sponsor Ornu Foods North America, Inc. is Ireland’s Jessica Lyles (R) and Since the founding of Fairytale Brownies is largest exporter of Irish assistant Carla introduced Cakebread Cellars in 1973, a booming brownie dairy products. Their us to Breville’s exclusive Jack and Grande Dame biz that began in the Dolores Cakebread’s beloved brand Kerrygold Peel and Dice food brains of two kids on a delighted us at the processor. Just like a great enduring commitment playground. Now they’re luncheon and throughout sous chef, the processor to quality and warm running a gourmet- Eileen Joy Conference with creamy can perfectly peel seven hospitality is reflected in treat empire. Spitalny butter and an array of potatoes in under a minute the outstanding wines (San Francisco) appealing cheeses, which and the dicing kit creates they produce. This year is a co-founder, and she included Blarney Castle, precise, even cubes of fruits at Conference, Dolores treated the luncheon Aged Cheddar with Irish and vegetables. Amazing! showcased their 2015 guests and attendees Whiskey, and Cashel Blue. We all enjoyed sampling the Pinot Noir Two Creeks at other Conference Brand ambassador Shane results in a creamy potato Anderson Valley and their events to the joys of Ryan brought along a new salad. 2015 Chardonnay Napa eating an assortment of Valley. Dolores is shown in her delicious brownies, offering, Kerrygold Irish www.brevilleusa.com the photo with a bottle of cookies, and bars. Yum! Cream Liquor, one of the her exceptional wine. best Irish creams on the FB: www.brownies.com https://www.facebook.com/ market. www.cakebread.com Twitter: brevilleusa/ FB: @ftbrownies www.oruna.com Twitter: Cakebread Winery www.kerrygoldusa.com @brevilleuse Twitter: Twitter: @cakebreadwines @oruna
20 Les Dames d’Escoffier International to learn about their products and thank them The magic hour began at 12 noon as the and knowledge of their products. At 2:30 for their support. director called for take 1 and the action to p.m. the martini shot approached, and Dames In appropriate, California movie speak, begin! The call sheet included Breville USA; filtered out to attend another session or to this year’s scene was set in the Island Hotel Cakebread Cellars; Fairytale Brownies; relax and network by the pool. All looked ballroom with Partners tables circling the Kerrygold/Ornua Foods North America; forward to the post production knowledge and room. They were filled with product display, Mahatma Rice and RiceSelect®, Roland use of the amazing products while wishing information, and wonderful foods using their Foods, Wente Family Estates, and Wüsthof- our Partners good luck in their opening recipes to compliment the lovely salad bar Trident of America, Inc. This cast of partners weekend. Now that’s a wrap! prepared by the Island Hotel staff. were totally off book with their enthusiasm
MAHATMA RICE AND ROLAND WENTE FAMILY WÜSTHOF-TRIDENT RICESELECT® FOODS ESTATES OF AMERICA, INC. Friend Sponsor Friend Sponsor Silver Sponsor Friend Sponsor Mahatma is the number one Roland was founded in Founded in 1883, Wente PASSION-DILIGENCE-PERFECTION selling rice brand in the U.S. 1934 and imports more than is the oldest continually are the core values reflected in the with products like White 1500 products from North operating family winery in trident logo of Wüsthof, a seventh- Rice, Whole Grain Brown America, South America, the United States with an generation, family owned business. Rice, and Valencia (Short Europe, North Africa, Middle outstanding portfolio of fine Dames lined up to view and hold the Grain). RiceSelect® includes East, and Asia. Creating wines. Wente Family Estates knives to experience how beautifully many grain products such as and sustaining relationships President Amy Hoopes (San they conform to a chef’s hand. A Pearl Couscous and Quinoa. with producers around the Francisco) was on hand to new, double-bladed, serrated knife The amazing website offers world, Roland believes that pour the 2015 Murrieta’s promised to leave no crumbs behind. useful recipes with nutritional community is built around Well the Whip, 2014 Wüsthof knives demonstrated their information, helpful videos, and the table. With the help Murrieta’s Well the Spur, ability to carve a delicious roasted a Recipe Club with coupons of Monterey Bay Dame Wente Vineyards 2016 Single pork loin that complimented our and promotions. We sampled Linda Young (L) of Roland Vineyard Chardonnay, and luncheon. In the photo are New York Curried Rice and Couscous Foods and Kathy Gold Wente Vineyards 2014 Single Dames Julia Stambules of Wüsthof Salad, and Pumpkin Spice (Philadelphia), we enjoyed Vineyards Pinot Noir 2014 (L) and Deborah Mintcheff. R: Chef Latte Pudding as Houston partaking in dishes such Murrieta’s Well the Spur, Riva Linda Johnsen (LA/OC) . Dame Debbie Wheeler (L) as Lemony Hearts of Palm Ranch Chardonnay, and Riva www.wusthof.com of Mahatma RIce chats with Salad, and Coconut Thai Ranch Pinot Noir. President-Elect Hayley Matson- Rice Noodle with Lime and FB: www.wentefamilyestates.com Mathes (Hawaii). Basil. Wusthof1814 www.wentevineyards.com Twitter: www.mahatmarice.com www.rolandfood.com FB: @Wusthof FB: FB: WenteVinyards Instagram: https://www.facebook.com/ www.facebook.com/ @wusthof mahatmariceUSA/ RolandFoods.Page/ www.facebook.com/RiceSelect/
WINTER QUARTERLY 2018 21 1. 2.
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1. Kerrygold Irish Cream Liqueur. 2. Dame Heidi Ristau (LA/OC) with Patricia Rose who is pouring Cakebread Cellars wine. 3. Incoming LDEI President Hayley Matson-Mathes welcomes Lisa Miller and Jessica Slavicek of Kerrygold/Ornu Foods North America, Inc. 4. Salmon in pastry paired with an appealing salad of curried rice and pearl couscous from Mahatma. Photo: Susan Slack. 5. Mandelbread from Zingerman’s Bakehouse. Photo: Susan Slack. 6. Fairytale Brownies.
Les Dames d’Escoffier International is a philanthropic organization of women leaders in the fields of food, fine beverage and hospitality. The by-invitation membership, composed of more than 2,200 members worldwide, is highly diversified and reflects the multifaceted fields of contemporary gastronomy and hospitality.
anks to the generosity of our partners, such as Plate magazine, the 38 LDEI chapters have raised more than $10 million for philanthropic causes in their communities.
TO LEARN MORE, VISIT LDEI.ORG
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Three additional PLATE ZINGERMAN'S VITAMIX LDEI Partners Plate is the source of also helped make Friend Sponsor Friend Sponsor inspiration and menu ideas Conference a Zingerman's is an artisan bakery in Vitamix is a fourth-generation, for professional chefs around huge success: Ann Arbor, Michigan. Since 1992 family owned company that the country who fulfill Plate magazine, they have created crusty breads, provides the most versatile and the magazine’s mantra to Zingerman’s tasty pastries, delightful cakes and dependable piece of equipment “Take Food Further.” Plate Bakehouse, and more. They offer classes for home in most professional kitchens. is proud to sponsor the Vitamix. Show bakers and ship bake goods to Beyond smoothies, you can grind LDEI National Conference your support to your door. Ann Arbor Dame Amy flour, knead dough, and prepare and the advancement all of our Partners Emberling, managing partner of the everything from ice cream to baby and education of women by taking time bakehouse and an LDEI scholarship food in minutes. This year, Vitamix culinary professionals in to make contact recipient to the cooking school in offered exclusive purchase savings the restaurant industry through email, the Ritz Hotel in Paris, was on hand for Dames under their corporate- and is also proud to have instagram, or a to sign her new baking book and accounts. Innovative ideas and their editor, Chandra tweet. to offer samples of her irresistible recipes are available at the website. Ram, editor and publisher, rugelach. Susan Szymanski as active www.vitamix.com www.zingermansbakehouse.com members of the Chicago FB: LDEI chapter. VitamixCorporation www.plateonline.com Twitter/Instagram: @vitamix 22 Les Dames d’Escoffier International GREEN TABLES BREAKFAST employees are the key to their success. They share information with their employees and believe that LAUNCHPOINT: service is an honorable profession. Zingerman’s LDEI New Chapter Updates By Toria Emas (Chicago) embrace and practice Servant Leadership and Promoting Social Justice Open Book Management. By Ann Stratte Saru gave LDEI a call to action. LDEI (Washington, D.C.) Once again the LDEI confer- members can support ethical dining, First Vice President, ence coincided with the World promote workers’ rights, help eliminate work- LDEI Board of Directors Series. This year’s Green Tables place injustice, and impact their communities “The conference was such an amazing experi- Breakfast hit a home run! Co- by supporting training programs and mentoring ence and I'm so appreciative to have had the Chairs Arnell Hinkell and Amy women to help them move up the career ladder. Myrdel Miller brought to con- honor of going as an LDEI new chapter guest. ference two dynamic speakers Promoting a Sustainable Food System Meeting such accomplished fellow Dames who who touched upon issues in today’s headlines. Thanks to Elaine Corn for connecting LDEI welcomed Frances and myself with open arms Saru Jayaraman is a co-founder and co-director with the Sacramento Dame Karen Ross, who is was truly inspiring. We walked away with so of the Restaurant Opportunities United (ROC Secretary of the Department of Food and Agricul- many new ideas and a solid sense of direction. United) and Director of the Food Labor Research ture for the State of California. Secretary Ross was We have some work ahead of us, but we're so Center at the University of California, Berkley. previously chief of staff to U.S. Secretary of Agri- excited to move forward to make the Charlotte A graduate of Yale Law School and the Harvard culture Tom Vilsack. She grew up on a Nebraska & The Western Carolinas Chapter a success.” Kennedy School of Government, she wrote, Be- farm and went to the University of Nebraska-Lin- Christina Cicci, Founding Member and hind the Kitchen Door: The People Who Make and coln, graduating from the Nebraska Agricultural Chapter VP, Charlotte & The Western Caroli- Serve Your Food. ROC United strives to eliminate Leadership Program. Forty million consumers workplace injustice, supports livable wages, and nas (CWC). rely on 77,000 California farmers and ranchers Christina Cicci attended the LDEI Con- advocates for workers’ rights. The session opened for nutrition. California is the number one dairy with the powerful trailer for Saru’s book that can state. The department is a huge responsibility, but ference in Newport Beach with Frances be found on YouTube. The clip about Ethical she loves every minute of her job. The department Burnett, a professor at Johnson and Wales Dining includes paying staff a livable wage not strives to preserve farmland and improve processes and the first president of this new chapter. dependent upon tipping. Tipping is a feudal cus- in order to improve the quality of life. Secretary The charter for CWC, along with that of tom. Europe removed tipping centuries ago and Ross says “food at table” can comfort in sadness New Orleans, were approved at the special their service industry is professional. and bring joy to the table. Council of Delegates meeting held by The restaurant industry is here to stay. The U.S. Prior farm policies encouraged access to cheap conference call on September 28. Joining is the number one nation for dining outside the food for everyone. Current policy is to encour- Christina and Frances as charter members home. Foodservice is the second largest section age access to healthy nutritious food. California of the economy, yet out of the ten lowest paying are Jennifer Brule, Joanne de la Rionda, grows 400 commodities. Immigrants have intro- Patricia DelBello, Deet Gilbert, Sarah jobs, seven are restaurant-related and only one of duced diverse products. California has 80 crop those is fast food. Low wages impact families and specialties; ten are unique to California. These Malik, Kristin Martin, Ashley McGee, particularly women—40 percent are single moth- crops are critical to state tourism. The recent Nikki Moore, Gwen Poth, Catherine ers and their children. Women endure low wages fires may have devastated only seven wineries of Robb, Brittany Richter, Kimberly Rosen- and intolerable working conditions including the state’s 1200 and damaged 20 and destroyed baum, and Quintina Stewart. sexual harassment in order to feed their families. one hotel, but the impact was most harshly felt “Our first LDEI conference left us ready and This is an industry where management encourages by the workers. The employees depend upon excited to return to New Orleans and take the sexy look to increase business and keep tips as tourism. Secretary Ross strongly urges LDEI the next steps with our chapter, moving from part of the compensation package. This long- members to VISIT CALIFORNIA. a chapter trying to get approved to a real, standing practice does not make it right. The department encourages farmers to contribute ROC United supports the national policy change working chapter. The conference introduced to food banks and schools. California farmers us to the possibilities that surround an LDEI with the One Fair Wage Campaign. Their efforts contributed 200 million pounds of product lo- have eliminated the two-tier pay system in seven cally, nationally, and internationally. Not only is chapter and all the ways we can support each states: California, Oregon, Washington, Nevada, California following the school guidelines set up other and our communities. Plus, we made a Minnesota. Montana, and Alaska. The Ford Foun- by former Agriculture Secretary Vilsack by filling ton of new friends. We can hardly wait for the dation has an investment fund which helps small student backpacks with nutritious snacks for the next conference in Seattle.” business owners to pay their staff higher wages and weekend, but California believes that better food Stephanie Carter, Founding Member and assists them to take the high road to profitability. increases test scores and establishes values for life. Chapter President, New Orleans Danny Meyer and Tom Colicchio have been the Secretary Ross has strengthened the partnership Stephanie Carter was so inspired by her media face of the ethical dining concept, yet for years between public health, education, and food and LDEI legacy experience and attending con- many independents have embraced the concept. For agriculture. California was the first state to have over 35 years, LDEI partner and Amy Emberling of ference last year in Washington, D.C., that a certified farmers’ market program. The school she returned to New Orleans determined to Zingerman’s have embodied the ethical treatment of system celebrates California Thursdays in its dining staff. Zingerman’s hires their staff with a wage at least rooms. Three other states, Nebraska, Minnesota, begin a new chapter. Less than one year later $2 above the Michigan minimum wage. They use a and New Jersey are following this model. Stephanie, the publisher and editor-in chief transparent wage increase system. They are a no-tip Environmental stewardship, water quality, air of Edible New Orleans, was back at Confer- restaurant and are equalizing their benefits package. quality, healthy soil, no till farming, reduction of ence this year as a Dame and president of the At the core is the belief that each person is unique organic matter into landfill, dairy digest program, New Orleans Chapter. She and Emily Van- and necessary to Zingerman’s success. They respect and climate change are priorities of the Depart- landingham represented their new chapter the work that the employees do and know that the ment of Food and Agriculture. Of course, the in Newport Beach, CA. Other charter mem- newest LEGAL crop is cannabis and is still bers include: Allison Alsup, Lauren Busch, under consideration. Issues are drift and con- Julie Cavignac, Nina Compton, Samantha tamination. Hemp usage could be interesting. Cusimano, Beth D' Addono, Mani Dawes, California Green Tables is living the dream. Kristen Essig, Kelly Fields, Darla Fisack- Second L: Green Tables Co-Chair Amy Myrdel erly, Renn Kientz, Simone Rathle-Gaus, Miller and far right, speaker Karen Ross. Green Tables Co-Chair Arnell Hinkell with Anne Roderique-Jones, Caroline Rosen, speaker Saru Jayaraman. Poppy Tooker, Ann Tuennerman, and Elizabeth Williams. We welcome these new chapters! WINTER QUARTERLY 2018 23 Discussion Flavors of Mexico of Insurance coverage (Mexico) presented a for LDEI During the 2017 Confer- Chapters. ence in Newport Beach, certificate of apprecia- Dames Maria Gomez (LA/ tion to LDEI Executive LDEI COUNCIL OF DELEGATES MEETING OC, Mexico), Araceli Director Greg Jewell for Ramos, and Rocio Mejia his invaluable contribu- ing chapter in the area—the Dallas tions and assistance to By Greg Jewell, LDEI Executive Director Chapter. The potential North Texas the LDEI-Mexico Chap- Chapter appealed the decision. ter as they have planned The LDEI Council Dame Stacy Zeigler led the their Flavors of Mexico of Delegates (COD) discussion of the issue, allowing adventures. On March held its yearly meet- five minutes each for the Dallas 14-18, the chapter will ing on October 28 Chapter and the potential North host the second “Flavors during the LDEI Texas Chapter to state their case. of Mexico” experience Annual Conference A period of question and answer in the majestic city in Newport Beach. followed. After a paper ballot was of Merida in the state The Council of Delegates has three of Yucatan, Mexico. primary responsibilities: approve taken, the decision of the COD Activities include a changes to the bylaws, approve was not to proceed with a North visit to Chichen Itza, a the annual budget, and approve Texas Chapter. sacred site that was one new chapter charters. It is this last The COD also reviewed and rati- of the most important responsibility that proved to be fied the LDEI budget for 2018. examples of the Mayan- the focus of this COD meeting. At At the end of the meeting, the fol- Toltec civilization in the issue was the request for a chapter lowing chapters volunteered to host Yucatán peninsula. charter from a group of women a future LDEI Annual Conference: who wanted to form the North 2020 –New York Cooking demonstration from Texas Chapter. The LDEI board 2021 – San Francisco and San the Flavors of Mexico 1 ad- Antonio venture. Photo: Marzo. originally denied the charter appli- cation due to protest from the exist- 2022 – Mexico
CHARLES WETMORE ERIC’S CABERNET SAUVIGNON CHARDONNAY 2014 2016
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24 Les Dames d’Escoffier International Les Dames en Blanc at the Beach By Pat Ward (Philadelphia) I searched online for Diner en Blanc rows of beautifully decorated white- events around the world. All rather elegant covered tables along the sand and a full Diner en Blanc—so French and oh, so affairs with attendees dressed in cocktail buffet of steamed seafood and traditional chic! On Friday evening, white-donned apparel and fantastic hats. Now I was in- clambake sides of coleslaw and corn-on- Dames and guests were whisked away by trigued: What were the rules for attire? No the-cob. One table at a time, we filled our buses from our Conference Hotel to New- off-white, no tan, no ivory—and just two plates, starting with extra-creamy seafood port Dunes for a California-style clam- weeks to go. Then that email from LDEI chowder served with cornbread. Other bake. Listening to the bus chatter, some saying there was no need to be formal and menu highlights included shrimp ceviche, Dames had already attended such events white jeans were okay. (It was a clambake steamed mussels and little neck clams. due to their increased popularity since that after all.) Whew! And even a choice of grilled flat iron or first one in Paris in 1988. But, most of us Back to the choice of Newport Dunes for sirloin steak with au jus, peppercorn or were newbies. And somewhat relieved af- the event—anyone attending such events blue cheese sauce. ter a day of meetings and networking that in the past know it’s all about location, A few of us tucked the white napkins un- at this Diner en Blanc, the tables, decora- location, location. Just ask Dame Natanya der our chins to protect our pristine white tions, food and wine were included. DiBona, Co-Host of the Diner en Blanc tops—much like the lobster bibs so popu- So I asked a few Dames about their out- in Philadelphia, for the past six years. Two lar on the East Coast. Then more wine, fits. One admitted she attended a sorority or three locations are checked out each year both red and white, assorted side dishes, event this past summer where a white as possibilities. This year’s event in Franklin fresh seasonal fruit and even German dress was required. Another found the Square was the largest Diner en Blanc in chocolate cake and vanilla cheesecake. perfect top over at the nearby shopping the U.S. with more than 5300 guests. Although the temperature cooled, the center that morning. I’m never that lucky As our bus pulled up to the Dunes venue, revelry did not. Few get-togethers rival so I tried to find the perfect outfit while the sun was beginning to set over the a Dame party whether we’re dressed in still at home. A quick survey of my current water in beautiful rose and golden tones. white or not. But in true Diner en Blanc closet—nothing white—not a surprise for California Dames, you had me at sunset. tradition, it’s about enjoying a meal with a pale woman whose time at the beach is (Excuse the Jerry McGuire reference— friends and associates in an outdoor venue. limited to 10 minutes full sun exposure— couldn’t resist!) And as the French say and we Dames in the spring and fall. We were greeted with glasses of rosé, embrace, “Joie de vivre.”
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0 E CLOSING EVENT 2 Newport Beach CALIFORNIA DREAMING: Experiencing California Cuisine Farm to Table Grande Dame Award Dinner By Lori Willis (St. Louis) Between ages 10-12, Lidia says, “I went After two episodes, Lidia was offered her own to school with nuns who took me into the show. Today, Tavola Production produces Like a delicious specialty covered with a lus- kitchen to peel apples and potatoes. That Lydia’s Kitchen and Lydia's America. cious, flowing sauce, Chef Lidia Bastianich was the first time I can recall going in a big In her mind, and in her experience, “The was smothered with love and affection from kitchen and cooking for more people than a home, cooking, nurturing was a woman's the time she arrived at the 2017 Les Dames family would. It became my way of express- work.” Yet today, she is still asked for advice d'Escoffier Conference. ing myself.” from women wanting to break into the Hours before she would take the stage as At home, she explained, Mother taught me industry. “The best defense is self-assurance, LDEI’s 14th Grande Dame, Lidia posed everything and I followed —I cooked!” Even self-education,” she says. “Be prepared and for selfies and signed copies of her newest so, she admits she loved Twinkies and boxed do not undersell yourself. Go out as a profes- book, Lidia's Celebrate like an Italian, which cake mixes! “Every night we had cake!” sional and execute it better than anyone else, was co-authored with her daughter, Tonya Lidia, went to high school in Queens and and yes,” she said as if silently acknowledging Bastianich Manueli. Tonya recently joined worked shifts in the Walken family bakery the difficult climb, “forge ahead.” her mother as a member of the New York where she developed a lasting friendship with She reminded the audience of women from Chapter. a young Christopher Walken. The acclaimed across the globe, "There are no greater oppor- Imbued with an honesty and generosity that actor still enjoys sitting down for one of tunities than here in the U.S....to come here, invited you in, it seemed as if Lidia was at the Lidia’s meals. “The neighborhood was a cul- to develop and raise children.” head of a family table rather than on stage. tural melting pot and when I realized what Looking back over the years, Lidia proudly Speaking before 200 Dames and guests, she heart and influence food had over veterans stated, “Carol Brock is not only a grand told stories of her childhood and the passion and immigrants, it was a game changer,” she lady, she’s my neighbor! And, she told me that gave rise to her success. She spoke about confessed. years earlier in that Carol Brock manner, the cultural richness and diversity of America Lidia owns several Italian restaurants in the ‘Lidia you are going to join LDEI.’ So, I and how food plays a part in global peace and U.S. in partnership with Tanya and her son did!” Directing her remarks to the head understanding. Joe Bastianich. She continues to explore new table where Carol Brock was beaming up at “I grew up in a small region called Bouso- restaurant concepts. A bestselling author, Lidia her. “We are here today—a culmination of laire (Istria, Croatia) in Yugoslavia,” she said. has 13 books including three children's books. your foresight Carol.” “I was the runner with grandma and grand- The family also launched a line of pastas. “I'm often asked, how does it feel to have pa, which meant following behind them and "The Restaurant industry is competitive and reach? I never think about reach, but mo- pulling food for evening meals. We’d collect not so easy for women. I had the support ments like this make me realize that in string beans and put them on a clothesline, of my husband. But, even so,” she added, my trip, I have sowed philosophy, ideas, let them dry completely, then shell, can, and "Going out looking for jobs, you sensed the and meaning in our industry. It makes me store them for winter.” difference...that it was a man's world. Life humble, but very proud.” It was here that Lidia says she learned of for me is being prepared and willing to work “Working with food is a gift. These gifts the seasonality of vegetables. “Being with my hard and taking opportunities you know you are not mine to keep,” she added. “Food is grandparents made Istria a very special place,” can fill...generate that energy and commit- the basis of life and once we reach our happy she shared “I gained an understanding of how ment that connects and draws people. The point, we have to think about precious it is [to work with food], but had no comfort in this comes in knowing…you have others. With success comes idea it would lead me where it has.” your back covered." responsibility and people Lidia’s idyllic childhood was profoundly She says, "There seems to be more profes- who have achieved great changed when her family was forced to flee sional competition in the industry as more satisfaction for what we Tito's communist Yugoslavia. The family women are willing to embrace (others). If do… our passion is to went ahead of her father, but was eventually one does well, the other will continue and give back.” reunited in a refugee camp. Lingering sadness move on." in her voice, she reminisced, “I didn’t realize And so it was with Lidia and her friend, we were not going back to Istria after father Julia Child, who she credits for giving her joined us…I never said goodbye to grandma a start in television. “She came towering and my friends.” She added, “But food in and talking about my mushroom brought me back. It was my connection to risotto, which she loved. The my roots, my sentiments, my grandmother— two bonded and Julia and I would continue with a passion.” invited Lidia onto her After two years, the family was relocated Master Chef Series. to New York through Catholic Charities.
1. President Stacy Zeigler turns the LDEI President’s gavel over to incoming President Hayley Matson-Mathes. 2. Lidia Bastianich, LDEI’s 14th Grande Dame, is recognized for her many accomplishments at a gala dinner.
WINTER QUARTERLY 2018 27 CHAPTER NEWS Nina Mukerjee Furstenau (St. Louis) ANN ARBOR | ATLANTA | AUSTIN | BIRMINGHAM | BOSTON | BRITISH COLUMBIA | CHARLESTON | CHARLOTTE & THE WESTERN CAROLINAS CHICAGO | CLEVELAND | COLORADO | DALLAS | GREATER DES MOINES | HAWAII | HOUSTON | KANSAS CITY | KENTUCKY | LONDON LOS ANGELES/ORANGE COUNTY | MEXICO | MIAMI | MINNESOTA | MONTEREY BAY | NASHVILLE | NEW ORLEANS | NEW ENGLAND | NEW YORK PALM SPRINGS | PHILADELPHIA | PHOENIX | PORTLAND | SACRAMENTO | SAN ANTONIO | SAN DIEGO SAN FRANCISCO | SEATTLE | SOUTH FLORIDA | ST. LOUIS | WASHINGTON, D.C.
ANN ARBOR Sandy Arlinghaus Our two-year-old chapter hosted its first fundraising event on December 14 at the prestigious Ann Arbor City Club when CiCi Williamson (Washington, D.C.), braved a snowstorm to present her well researched and interesting Downton Abbey program to 60 guests including chapter scholarship recipients from the Univer- sity of Michigan doctoral program in Nutritional Sciences. Ricky Agranoff, Donna Tope, Lizzie Burt and Antoinette Benjamin worked to promote and organize an authentic English tea using L-R: Dames Rachel West, Angela Schmidt, Leigh Sloss-Cora, and Mar- high-quality local products such as Amy Emberling’s scones from tha Johnston shared bites of bananas foster cake during the Birming- Zingerman’s Bakehouse and Lisa McDonald’s tea and tarts. ham Sidewalk Film Festival. Photo: Sidewalk Film Festival. Picnic guests in the serving line at the Champagne and Fried Chicken fundraiser. Photo: Becky Stayner
programs, and Laura Zapalowski, treasurer, were elected to the executive board. Cathy Sloss Jones and Leigh Sloss-Cora invited Dames to take over Pepper Place Market’s demonstration stage every Saturday in September. Members demonstrated seasonal recipes using fresh Mar- ket produce and promoted our fundraiser. In other outreach efforts, Dames sponsored the August Sidewalk Film Festival screening of the new documentary, “Ella Brennan: Commanding the Table.” Other members lent time to judge the Kickin’ Chicken Wing Fest for the Atlanta members enjoy a Junior Board of the Literacy Council of Central Alabama; competed gorgeous day at the annual in the Mo’ Greens Please Collard Cook-Off at Urban Ministries; and Afternoon in the Country, the lent expertise to the 5th Annual Southern Makers Festival events. A chapter’s largest fundraiser. L-R: Civil Rights District bike tour, luncheon at Bettola Restaurant, and Dames Nancy Lutz, Cyntha Book Club discussion of The Apprentice: My Life in the Kitchen by Graubart, Gayle Skelton hold Jacque Pepin filled the calendar. the grand total for LDEI Benefi- ciaries in Atlanta. BOSTONLucille Govino The September annual business meeting for our Boston Chapter was ATLANTACathy Pennington hosted by Barbara Hanley on her lovely estate in Westport Point, Atlanta Dames went international in October with the help of Massachusetts. Members Global Growers at the location of their first farm, Umurima, in had the opportunity to tour Decatur. The one-acre garden is managed collectively by seven Shy Brothers Farm and farming families and inspired many other similar farm projects to Cheese House to see how connect the agricultural talent of the local refugee community to Hannahbells® and Cloum- opportunities in sustainable agriculture. Global Growers specializes age® creamery fresh cheeses in providing comprehensive agricultural support. are made. At the same time Afternoon in the Country, our annual fundraiser, was held on we met and chatted with November 5. This highly anticipated event has grown from 200 Legacy Award Winner Shel- attendees at the first annual event in 2000 to over 1,700 this ley Robinson who spent a year. The Afternoon draws upscale food and wine connoisseurs week at Shy Brothers Farm with ties to the metro area’s social, culinary, and event elite, and to learn cheese making. Also sponsors wishing to garner the attention of a discerning demo- attending were Ann Stratte, graphic who support Atlanta LDEI and their beneficiaries. Foxhall international vice presi- Resort in Douglasville, Georgia, has hosted for the past two years. Lucille Giovino, scholarship winner dent, who was summering Jordan L'Ecuyer, Legacy Awards winner This year, attendees enjoyed a gorgeous day filled with fabulous on the East Coast, and Shelley Robinson, Ann Stratte (Washing- food and a variety of beverages plus an amazing cake raffle. On Dames' scholarship awardee ton, D.C.), Barbara Hanley, and Denise December 5, Atlanta will have our annual Dames-only Pot-Luck Jordan L’Ecuyer, recipient Graffeo. Photo: Adrienne Giovino event at Guy Gunter Home which is an upscale kitchen, bath, and of a $2500 scholarship to outdoor design studio. Johnson and Wales Culinary School in Rhode Island. The crowning glory of the day was the catered luncheon under a sparkling white tent BIRMINGHAMMartha Johnston with white tablecloths, ingenious centerpieces of tiny tote bags filled Birmingham’s best culinary talent prepared the food at Cham- with small kitchen implements, miniature flowers, and vegetables. We pagne and Fried Chicken, held October 15 at Jones Valley Teach- thank Dame Barbara for hosting the event and thank President Denise ing Farm, and helped raise over $26,000 for future philanthropy. A Graffeo for conducting a productive business meeting. video produced by Leigh Sloss-Cora, featuring founding Dames Angela Schmidt, Becky Satterfield, and Pardis Stitt, was screened BRITISH COLUMBIAMargot Baloro highlighting our mission, culture, impact on Birmingham. The BC Chapter celebrated an incredible milestone on Monday Eleven new LDEI members were welcomed in August at our November 6, 2017—a Silver Anniversary! At 25 years, BC is one of annual business meeting. Christiana Roussel, vice president of the oldest chapters in LDEI. The reception and dinner, a delicious
28 Les Dames d’Escoffier International members-only event, which included a review of our growth and accom- plishments of the past year. We enjoyed a delightful, three-course menu that included a choice of squash and leek lasagna or chicken Florentine. In October, we made a great showing at the annual LDEI Conference in Newport Beach. Paula Hershman and Elaine Cicora, a third-place win- ner in this year's M.F.K. Fisher Awards contest, represented the chapter as its official delegates; Bev Shaffer attended in her role of LDEI Board member; Shari Bohach attended as co-chair of the annual Legacy Awards program; and Carol Hacker, chapter past-president, continued her The 25th Silver Anniversary of the British Columbia Chapter in November 2017. longstanding tradition of representing Cleveland at this wonderful annual event. We are proud of you all! four-course meal created by Executive Chef Sean Cousins, were held at the venerable Vancouver Club. Entertainingly moderated by founding COLORADO member Caren McSherry, the stunning ballroom held 100 current and past members, chapter founders, supporters, and leaders in the culinary The Colorado Chapter held a new member reception community of Vancouver. Joining us as special guests were some of the in August at French 75 in Vancouver Club’s own female front and back of house staff, who represent Denver. We celebrated the future of our organization. The festive feeling in the room was warm our legacy with French and welcoming. Having many of our founders in attendance added a cuisine and wines, and special touch to the event. In addition to Caren McSherry, Barbara Watts, we welcomed eight new Diane Clement, Christine Coletta, Moira Fitzpatrick, and Cynthia members. Attending the Opsal joined us. The founding Dames were presented with beautiful gift dinner, L-R: Kathryn (Kit) bags that included the lovely LDEI 30th Anniversary scarf. Founders not Abrams, Jane Bauer, Ra- in attendance were Cinnamon Combs, Diana Becker, Rhonda May, chel Begun, Jordan Blakes- ley, Sally Davidson, Sandra Janet McGuire, Eileen Dwillies. A special Silver Anniversary Legacy Gift Dugan, Carol Fenster, Jan of $2,500 was presented to Dr. Vivien Measday, associate professor at Findlater, Valerie Gaddis- the Wine Research Centre of the University of British Columbia to assist Arellano, Janine Glennon, in her research of wild yeast strains of the Okanagan wine region and their Stacy Griest, Laura Hagen, use in natural wine making. This research will benefit our Dame winemak- Lois Hoffman, Shellie Kark, ers and many others in the years to come. Marcia Kramer, Layne Lieberman, Barbara Macfarlane, Nancy Merrill, Nicolle Montgomery, Michele Morris, Irene Rawlings, Krista Roberts, Lee Clayton Rope, Connie CHARLESTONGina Stouffer Ruel, Carrie Stebbins, Megan Gray Stromberg, Marleen Swanso, Erin Webe, Elizabeth Yarnell, and Kelleen Zubic.
DALLASLisa Stewart The Dallas Chapter board members for 2017-2018, board members from 2016-17, and the sponsors of the soon-to-be inducted members, held a potluck welcome reception at the home of Janet Cobb on October 15. This was a great opportunity to spend some quality time getting to know the incoming members on a relaxing Sunday afternoon. Our An- nual Meeting and New Member Induction Ceremony Dinner was held November 5 at the newly opened Bullion Restaurant in downtown Dallas. Six new members were inducted into the chapter. Immediately following Getting the Party Started: During Charles- the ceremony, a reception with hors d'oeuvres and cocktails were enjoyed. ton’s Culinary Academy, Dame-Chefs (L-R) We were then seated in the beautiful, intimate dining room for our four- Michele Weaver, Chelsey Conrad, and Kelly Franz prepare holiday appetizers. Dame course French-inspired cuisine from Chef Bruno Davaillon. Several young Susan Wigley introduces Charleston’s newest ladies that were awarded scholarships from our chapter also attended the scholarship winners. Dame Danielle Wecksler dinner. It was inspiring to hear about their accomplishments, dreams, demonstrates holiday gifts from the kitchen. goals, and plans for their future in the industry. We are now in high Photos: Susan Slack. gear, planning “The Wonder Women of Les Dames d’Escoffier and the Superheros Who Paved the Way” for our annual scholarship fundraiser on March 4, 2018. It's going to be A Super Dame Good Party! LDEI Charleston Chapter recently debuted its Culinary Academy, which showcased holiday entertainment tips and recipes. The event was held at the Culinary Institute of Charleston and featured 13 Dames, an artisan marketplace of Dame-owned businesses, and an army of chapter members working in front and behind the scenes. It was the ideal way to serve the community’s educational need and highlight members’ collective talent and expertise. A portion of the proceeds will provide scholarships to area women pursuing culinary and hospitality degrees or advanced education in the field. The first Culinary Academy was a huge success leaving attendees inspired for the holiday season and eagerly anticipating the next installment, which will take place spring 2018. Additionally, the Charleston Chapter recently part- nered with Earth Heart Growers, a nonprofit organization designed to create a strong bridge between area schools and local farms. Dames will soon be volunteering to assist with hands-on, field-to-plate experiences as well as administrative and leadership needs.
CLEVELANDElaine T. Cicora The Cleveland Chapter held its annual membership meeting on Sep- tember 25, at La Campagna, an intimate Italian restaurant owned and Dallas Annual Meeting and New Member Induction Ceremony Dinner. operated by Carmella Fragassi. More than a dozen Dames attended this Dallas Potluck Welcome Reception. WINTER QUARTERLY 2018 29 Louise Gill, Caroline Hope, Kate Howell, Angela Malik, Miranda Gore GREATER DES MOINESKaren Davis Browne, Nicola Lando, Hope Jikiemi, Kristen Schnepp, Anna Ratcliffe, The Greater Des Moines Chapter held LDEI Holiday Social and Fundrais- Alex Robson, and Mary Pateras. er, our inaugural fundraising event on December 5, at the Trellis Restaurant in the Des Moines Botanical Garden. Cherry Madole of Tangerine Catering Company provided the appetizers and Lisa Lavalle of Trellis provided the MIAMIEllen Kanner main course. Mini desserts finished off the evening. It takes more than a hurricane to thwart the Miami Dames. After Hurricane Irma blew through HAWAII Florida, two dozen members came Several Hawaii Island Dames participated in the 29th annual Christmas together at our annual business with the Chefs on December 2 at the Courtyard King Kamehameha, Kona meeting feeling grateful we’d all Beach Hotel. Founded by Jean Hull, the event funds culinary scholarships survived, and planning a full calen- for local students and members of the ACF Kona Kohala Chefs Association. Miami Dames L-R:Roxana Garziga, dar of upcoming chapter events. Attendees enjoy holiday-themed culinary stations, fine beverages, music, and Alejandra Bigai, Dorothée Rubin, Shortly afterwards, Chapter dancing under the stars, plus a silent auction of fine merchandise and hosted Martine Lessaut, Day Longsomboon President Alejandra Bigai, Past dinner parties. In addition to Jean, participating Dames included Patti (with adorable dog), Barbara Kamp, President Dorothée Rubin, and and Karen Weiner Escalera during an Kimball, Suzanne Bearth, Nancy Edney, and Fern Gavelek. Dames Karen Weiner Escalera, evening at LDEI's Annual Conference. Barbara Kamp, Day Longsom- HOUSTON boon, Roxana Garziga, and Martine Lessault attended LDEI’s annual The Houston Chapter hosted a French Caribbean dinner at Le Bistro of the meeting in Newport Beach, connecting with members from across the Culinary Institute LeNotre with 2017 scholarship recipients on November 6. country, and of course, dining well. Thirteen recipients were acknowledged and introduced to the chapter. We had two opportunities to meet not one but two LDEI Grande Dames, Joan Nathan and this year’s Grande Dame, Lidia Bastianich. KANSAS CITY Judith M. Fertig We honored Joan Nathan at an intimate evening reception at the home An all-star line-up of female chefs, sommeliers, mixologists, and jazz greats of Joanne Bander, with champagne and desserts from Nathan’s new book, headlined the Kansas City King Solomon’s Table: A Culinary Exploration of Jewish Cooking from Around Chapter's first-ever SupperClub the World prepared by our very own Dames. Two dozen members and 2017 on September 29. Chris friends welcomed Joan, who shared what goes into her books—not just Becicka, our chapter's incoming recipes but history and personal stories. They’re part of the “secret sauce” president, created the concept that make food delicious. in partnership with the KC Jazz Lidia Bastianich appeared at the Miami Book Fair in conversation with Ambassadors. The evening began Ellen Kanner, chatting about her new bestseller, Lidia’s Celebrate Like an with two jazzy cocktails and Italian and her love of food and family. We were happy to present her with appetizers, then we went on to a welcome basket of homemade tropical fruit preserves, just-baked biscuits a four-course dinner with live and decadent chocolates made by our members. jazz music and a silent auction to benefit female culinary and Table setting for the first-ever Supper- Club 2017 in Kansas City. MINNESOTAJanice Cole music students. Mary Meade Minnesota Dames celebrated, welcomed new board members, and re- Eastman of The American was instrumental in planning and donating the viewed highlights of the past year at our annual meeting in September. We space and securing James Beard Award-winning Chef Debbie Gold. The also honored new members Amy Brown of Chowgirls Killer Catering, Liz event sold out in a matter of days and we raised over $13,000 for a scholar- Nerud, certified cheese professional at Kowalski’s, and Paula Zuhlsdorf, se- ship earmarked for a female high school student in the culinary program at nior culinary specialist at Target Corp., in addition to previously welcomed The Broadmoor Technical Center in the Shawnee Mission School District. new members, Cindy Lind culinary innovation specialist at Bernick’s, Brava, Chris Becicka! Heidi Andermack of Chowgirls Killer Catering, Sarah Master, executive chef of Red Stag Supper Club, Em- LONDON Chrissie Walker ily Paul, director of programs for LDE London is proud to introduce Sheila Dillon as its new Honorary The Good Acre, and Betsy Nelson, Dame d’ Escoffier 2017-18. We look forward to working with Sheila on freelance food stylist, cookbook issues of interest to women, and the wider population as well, in food, wine, author, and recipe developer. and hospitality. Sheila is a journalist with almost three decades of experience In October, member Nikki working in the food and hospitality industry. For 20 years she has worked Erpelding arranged a private tour on the BBC’s The Food Programme, first as reporter, then producer, and now of the Chankaska Creek Ranch presenter. One of Sheila’s crowning achievements during her tenure is the and Winery for our group where Food and Farming Awards which launched in 2000. In January 2008, Sheila we spent a delightful fall after- was awarded an honorary doctorate by City University for her work, which, noon wandering the grounds of the citation says, “has changed the way in which we think about food.” this innovative winery and spirits We also welcomed other hospitality professionals at an induction event distillery located in a beautiful which was well attended by present Dames and friends. Our new Dames valley an hour and a half from the included not only Honorary Dame Sheila Dillon but also Bridget Colvin, Twin Cities.
L-R: Minnesota Dames at the September annual meeting: Janice Cole, Ingrid Gangestad, Barb Strand, Susan Peters, Amalia Moreno Damgaard, Deb Zwiefel- hofer (guest), Jeanie Kozar, Nikki Erpelding, Pam Powell. L-R: Amy Brown, Betsy Nelson, Mary Bartz, Audrey Nelson, Cindy Lind, Paula Zuhlsdorf, Lois Tlusty, Emily Paul. L-R: Liz Nerud, Diane Jackson, Kristen Olson, Kathleen Craig, Cindy Jurgensen, Kim Ode, Robin Asbell. The London Dames hold a pinning ceremony for new members.
30 Les Dames d’Escoffier International Beth Allen the Newport Beach conference, our thoughts were with all of you. We are NEW YORK particularly proud of our charter member Sandra Gutierrez, who took In October, a stellar home the M.F.K. Fisher Award. We look forward to collaboration with the panel hosted by the New newly formed Charlotte Chapter and to expanding our membership up and York Chapter and moder- down and across the state in the year ahead. ated by Dana Cowin, former editor-in-chief of Food & Wine magazine, debated our PALM SPRINGS Pam Bieri food and beverage future at the Next Big Bite 2017: How We will Eat & Drink. Panel- ists were Pascaline Lepeltier, master sommelier; Susan Ungaro, president, James Beard Foundation; Padma Lakshmi, co-host, Top Chef; Carol Brock; Missy Robbins, chef/owner, Lilia Restaurant; Melissa Clark, food colum- nist, New York Times; Kerry 23 LDNY Scholarship Winners. L-R/front Heffernan, executive chef, (kneeling):Ana Uribe, Diamond John, Dia Grand Banks restaurant; and Bennani, Andrea Reina, Ximena Diz, Danette Joan Rafal Brower, chapter Dundee. L-R/back (standing): Dame May Matta-Aliah, Scholarship Committee Co- president. Next big bites to Chair. Winners: Malika Ikramova, Deborah Ni, watch for: sustainable seafood Rebecca Yellin, Jordan Werner, Jennifer Ojito, New Board Instillation: Incoming Co-Presidents Lisa Wherry (third, R, blue meets savvy marketing; the Ceikar Ng Wu, Arabella Green, Nell Jocelyn, top) and Mary Clare Mulhall—also acting secretary (behind Lisa). Treasurer future of food is cooking Jessica Leon, Rachel Smallwood, Mikayla Kathy Schriefer is not pictured. New members are Kay Bogeajis (L, front (from simple toast to a com- Deruchia, Taylor Bischof; Dame Aileen Rob- row), Mary Hurja (second L, back row), Joane Garcia-Colson (not pictured), bins, Scholarship Committee Co-Chair. New plex meal); and food is food, and returning member Elise Arouh (R, back row). Others are Dames Andrea York Chapter’s latest inductees are thrilled medicine, community, hap- Rosenblatt, Dawn Rashid, Janet Harris, Pamela Bieri, Nancy Cohee, Ellen to be a Dame! (L-R): Dames Nirmala Nirene, piness. The trend of healthier Woods, and Gail Nottberg. Wine Down Wednesday in Rancho Mirage, L-R: Sabrina Sexton, Tanya Bastianich Manuali, fare remains strong. Foods to Co-President Lisa Wherry, Nancy Cohee, and Treasurer Kathy Schriefer with Keri Levens, Colleen Jezersek, Megan Neisser Jerry Medieval, General Manager of Kobe Japanese Steak House. Culinary watch for: seaweed, hemp, (peeping from back), Terry Frishman, Julie Warehouse/Yard Sale, L-R: Nancy Cohee, Pam Bieri, Ellen Woods, Denean pulses, cricket flour, grass- Hartigan (in back), Stefanie Sacks (with scarf), Laitinen (Nancy’s daughter), and Co-President/Secretary Mary Clare Mulhall. fed beef, natural wines from Jo-Ann Makovitzky, Particia Clough (in red), Croatia and Georgia. Lori Levy, Gail Schoenberg (in front). On September 25, 61 The new board member installation for the Palm Springs Chapter took Dames turned out at Little place at the September annual business meeting at Portola Country Club. Park, Andrew Carmellini NYC restaurant, to induct 13 Dames into the Incoming co-presidents are Lisa Wherry and Mary Clare Mulhall, who is Class of 2018. Sponsors warmly introduced their inductees and presented also serving as secretary, and Kathy Schriefer, treasurer. New members are them with a LDNY Tiffany charm. The food, including Long Island duck Mary Hurja, Kay Bogeajis, and Joane Garcia-Colson. and fromage blanc cheesecake, was sensational and the evening, co-chaired Our chapter held Les Dames’ Culinary Warehouse Yard Sale celebrating by Sharon Franke and Joan Coukos, was electric with enthusiasm and bargains, fun, and friendship! We are grateful to Jean Charles Betreyson for excitement. Sponsors included Armagnac, Chocolat Moderne, Franciacorta access to his European Desserts warehouse and donation of a percentage sparkling wines, Le Creuset, KitchenAid, and Mauviel. from equipment he had for sale. Proceeds helped fund our culinary scholar- On July 26, scholarship co-chairs Aileen Robbins and May Matta- ships for women. Aliah awarded $82,000 of scholarships to 23 deserving young women representing 10 different culinary educational institutions. The spec- PHILADELPHIANatanya Dibona tacular reception—produced by Jen O’Flanagan and Surbhi Sahni— was held in New York University’s Rosenthal Hall, which overlooks Washington Square Park. President Joan Brower highlighted how crucial scholarship is in our mission, education, and philanthropy. Marion Nestle, Ph.D., M.P.H., Paulette Goddard Professor of Nutrition & Food Studies at NYU, inspired us with the importance of scholarship in her own life.
NORTH CAROLINASusi Gott Séguret (L-R): Valarie Costanzo; Scholarship Winner Elizabeth Czerpak, Drexel Uni- Les Dames North Caro- versity; and Rose Trout (R). Photo: Janet Chrzan. “Outstanding in Her Field” lina began its third year 48 honoree Ann Karlen (center) pictured with (L-R): Lindsay Gilmour, Mikey members strong, welcoming Azzara, Sue Miller, and Heather Thomason. Photo: Hugh E Dillon. eight new Dames into the fold. Members stretch from At the Second Annual Farm Dinner to honor a local woman in the food Asheville to the Outer Banks, industry, the Philadelphia Chapter selected Ann Karlen for the “Outstand- with the heaviest concentra- ing in Her Field” award. This year’s event, held on September 17 at the Inn tion in the Triangle area. Our at Grace Winery, celebrated Ann’s achievement as the founding executive April fundraiser in Chapel director of Fair Food Philadelphia. The incredible four-course dinner was Hill, held at Sera Cuni’s The created by 15 chefs using products from 18 local producers and was enjoyed Root Cellar, brought in over by 120 guests. We are already planning next year’s event at Bartram’s Gar- $20,000. A generous portion North Carolina Dames/chefs/cookbook den and the honorees will be the charter members of our chapter. of this was donated to the In- authors, L-R: Susi Gott Séguret, Sera Cuni, At our annual meeting, held at the Restaurant School at Walnut Hill terfaith Food Shuttle, which Stephanie Tyson, Nancie McDermott, Rhonea College on October 4, the Philadelphia Dames recognized two scholar- Jones, Sandra Gutierrez, Spring Council, Susan ship winners— Elizabeth Czerpak, Drexel University (expected gradua- recovers and distributes six Wyler at Dames in the Kitchen in April. million pounds of food per tion 2019) and Sarah Murphy Ginn, Immaculata College, 2017— and year, and teaches skills for culinary self-sufficiency with the goal of ending inducted 21 incredible new members: Angelina Branca, Cathy Bran- community hunger. While few of our members were able to be present for ciaroli, Tina Breslow, Lisa Calvo, Laurissa Cardenas, Fran Costigan,
WINTER QUARTERLY 2018 31 Mariella Esposito, Norma Gottlieb, Gordana Kostovski, Alice Leung, Zoë Lukas, Joy Manning, Marisa McClellan, Pat Nogar, Charlene No- lan, Liana Ottaviani, Jamie Schler, Jeanie Subach, Anney Thomas, Jill Weber, and Shelby Zitelman. Eight chapter members traveled to the West Coast for the Annual Conference in Newport Beach and had a great time!
SACRAMENTO Debbie Arrington The Sacramento Chapter named Shelby Benson, a culinary student at Ameri- L-R: Roberta Klugman and Anne Craib with Bonnie Tsui, the 2017 Fellowship can River College, our first scholarship recipient. A Recipient. San Francisco New Member Induction, L-R: Lisa Allen, Jerry Di former international runway model who started work- Vecchio, Bonnie Demergasso, Dominica Rice Cisneros, Roberta Klugman, Celia ing at age 11, the Sacramento native chose food over Sack, Jourdan Abel, Celia Sack, Jennifer Sherman, Sarah Scott, Dianne Jacob. fashion as her career. New member Dominica Rice Cisneros and Chef Tanya Holland spoke about “(As a model), I struggled to find positivity or hap- diversity in the culinary profession at Cherry Bombe’s Jubilee, our San Fran- piness in an industry where I had to restrict my food cisco fall conference in September. Other speakers included Alice Waters who intake drastically for nearly ten years to succeed,” wrote spoke about food’s role in shaping our future cultural foundation. Dames, Shelby in her scholarship application. “Regardless of take note if you are visiting the Bay area! Our newly inducted member, Jen- money or traveling, I did not find joy or gratification nifer Sherman, is both general manager at Chez Panisse as well as Chef on in it. I did, however, find a great deal of satisfaction Shelby Benson, Monday and Tuesday evenings. On November 1, Linda Carucci organized from cooking…At some point it dawned on me that I Sacramento scholar- and moderated a panel of professionals for culinary students in the hospitality could cook for a living.” In addition to college, Shelby ship recipient. careers class at Laney College in Oakland. The focus of this inaugural session works fulltime at OneSpeed Pizza, a popular casual res- was Beyond Brick and Mortar: Culinary Careers Outside the Restaurant taurant in Sacramento owned by Rick Mahan. Shelby also has worked at The Industry. Panelists included Arnell Hinckley of CANFIT in Berkeley; Daniel Waterboy, OneSpeed’s sister restaurant, as well as Thai Basil and Veg Café and Azarkman of Instrucktional in San Francisco; and Reign Free, founder/owner Bar. Sacramento chapter members Sue Huffman Robison, Kathi Riley Smith, of Red Door Catering in Oakland. Linda welcomes involvement from other and Roxanne O’Brien recently presented Shelby with a check for $1,500. LDEI members.
SAN ANTONIO Leslie Komet Ausburn SEATTLE It’s been a busy fall for our San Antonio Chapter. Our October fundraiser, A Lone Star Afternoon BBQ, with special guest and pitmaster extraor- dinaire Aaron Franklin, was held at the fabulous Don Strange Ranch in Welfare, Texas. Hundreds of guests enjoyed a fabulous feast of bar- beque meats, upscale sides, Texas wines and beer, and a table filled Hayley Matson-Mathes and Seattle Conference Co-Chair Cynthia Nims. with homemade, gourmet pies of Beautiful cakes topped with caramel-dipped apples and chocolate ruffles are from Seattle’s Desert Dash. every variety. All told, we raised more than $85,000 through ticket LDEI President Hayley Matson-Mathes (Hawaii) attended Urban Har- sales and live and silent auctions, vest—A Gathering with Seattle Dames on November 9. The fundraiser which goes to support our scholar- featured “Dinner, Live & Silent Auction, and a Dessert Dash.” Hayley also ship programs and other activities met with the chapter’s planning committee for the 2018 Seattle Conference. throughout the year. President Blanca Aldaco along SOUTH FLORIDA Irene Moore with Naylene Dillingham and The chapter hosted an overnight sojourn for members and guests at the Kathy Gottasacker attended the exclusive Ocean Reef Club in Key Largo on August 15, arranged by Carole LDEI Annual Conference and re- Kotkin, cooking teacher/manager of the Ocean turned home with many new ideas Reef Cooking School. President Claire Tomlin and new friendships. We enjoyed held a welcoming dinner at Gianni’s restaurant at seeing so many of you in our San Ocean Reef. Claire, owner and president of the Antonio Hospitality Suite. We are Market Company, sponsored a farmers’ market at already looking forward to next L-R: Kathy Gottsacker, Naylene Dilling- the club’s cooking school. Carole taught a private year’s conference in Seattle! ham, Past LDEI President Mary Moore cooking class using market ingredients and served The Chapter elected its incom- (Atlanta), and Blanca Aldaco visit in the lunch to the Dames and guests. On October 18, ing slate of officers including San Antonio Hospitality Suite during the the chapter co-hosted a Post-Hurricane Irma Wine Blanca Aldaco—truly our 2017 LDEI Annual Conference. Lone Tasting event with new member, Shari Gherman, chapter’s energizer bunny—who Star Afternoon BBQ on October 1 with president of the American Fine Wine Competition. will return for another term as Aaron Franklin. An array of fabulous The event was held at RoboVault in Fort Lau- president. She’s joined by Nichole pies from A Lone Star Afternoon BBQ derdale, a self-storage facility housing fine wines, Bendele, first vice president; priceless artworks, and classic cars. Shari shared South Florida Dame Nancy Fitch, second vice president; Kim Mauldin, recording secretary; Kay tips about proper conditions for storing fine wines Diane Campion. Natoli Shumake, treasurer; and Leslie Komet Ausburn, corresponding secretary. if a hurricane is coming, and gave members a tour. Bladholm and xxx at Ro- Our new board will have the immense pleasure of hosting LDEI founder On October 23, President Claire held the chapter’s boVault. Carol Brock in December! We’re delighted her visit coincides with one of our annual meeting in her home in Miami Beach, chapter’s most meaningful givebacks, our annual holiday party for to the chil- followed by a potluck dinner. Attendees gathered around Claire’s beautifully dren at Roy Maas Youth Alternative Center. appointed table, where she warmly welcomed new members. Secretary Irene Moore discussed the 2017-2018 calendar and event chairs SAN FRANCISCO Kimberly Noelle Charles were appointed: Vice President Robyn Webb (Paris Flea Market on Decem- New members inducted in September were: Dominica Rice-Cisneros, chef/ ber 3); Paulette Bilsky (host of the Holiday Party at her home December 10); owner, Cosecha Café; Bonnie Demergasso, farmer, Demergasso Ranches; Diane Campion and Mariya Kovacheva (Farm-to-Table Dinner with James Jourdan Abel, program director, Jewish Community Center-SF; Jennifer Sher- Beard Chef Michael Schwartz January 13 at new member Jodi Swank’s Farm man, general manager, Chez Panisse; Dianne Jacob, author; and Lisa Allen, in Loxahatchee). Irene Moore and Barbara Seelig-Brown were first-time Young’s Market, who was welcomed as a transfer from the Atlanta Chapter. delegates representing South Florida at Conference in Newport Beach. 32 Les Dames d’Escoffier International Dame Blanca Aldaco serves rice. Dame Mary Martini warms up gumbo for serving. Dames Assist Relief Efforts Hurricane Harvey made landfall in Texas lightly. Electrical poles were leaning...a on August 25, 2017, and six weeks later, on couple, only a few feet from the ground November 10, Hurricane Irma hit Florida. but still holding wires. Some houses were Communities were flattened and flooding was missing roof tiles; others were smashed to historic. In the aftermath, Dames immediately the ground. Hundreds of electric utility joined the effort to assist people along the coast. trucks were line up. Progress has been made since the hurricanes People had been getting rid of broken hit, but people are still uprooted and there’s tree limbs, furniture, and ripping wet more to do. Dames are also assisting with sheet rock out of homes. Debris was piled other disaster relief efforts, including helping on the street curbs. Most were without Dames affected by California wildfires. electricity…no one had potable water. DALLAS Everyone was tired. MAK E • Dame Kersten Rettig and the PDQ of They were surprised we had come from North Texas are helping those affected San Antonio and the Hill Country to DINNE R by Hurricane Harvey. cook hot food for them. A man asked our SOMETH I N G • Tiffany Derry spearheaded a relief group questions and kept saying “thank effort in Dallas for those impacted by you!” I was on the outside of our serving MEMOR A B L E . the storm. line stuffing sacks with food utensils and fruit when he said, “Can I just give y'all SAN FRANCISCO a hug?” He gave me a huge hug and I SF Chapter Board met the week of hugged back. October 16 to map out a strategy to help A neighbor of one of our members Dames affected by the Northern Califor- walked up and told us she had cried all nia wildfires. day...not because she was unhappy, but ST LOUIS because she was overjoyed to see people Chef Lynn Krause-Davis has been work- from all over helping anyway they could. ing with Mercy Chefs, which has two feed- I asked, “Would you like a bowl of ing sites for hurricane victims: Rockport gumbo or pozole? Biscuits or kolaches for and Friendswood, TX. The two locations breakfast?" Despite the destruction and have been producing more than 13,000 loss of property, people weren't taking meals per day. www.mercychefs.com. much. “No, no—I have all I need. Save it for the next person in line,” was a com- WASHINGTON, D.C. mon reply. Despite their own losses, they Nongkran Daks has been helping with still thought about other people. hurricane relief efforts in Puerto Rico. We fed one volunteer organizer who had SAN ANTONIO been so busy volunteering she couldn't Spearheaded by Dame Kathy Shearer, remember her last meal. San Antonio Chapter Dames Blanca I asked a quiet man if he wanted some Aldaco, Lucille Hooker, Kim Scandrett- apples and oranges for a snack later or Mauldin, Mary Martini, Denise Mazal, breakfast? He quietly said no, but then Nancy Fitch, Naylene Dillingham, Linda said, “Yes, thank you—my kids would Triesch, and Nichole Bendele traveled to enjoy them.” He took the sack of fruit Port Aransas, Texas in September to set up and abruptly walked away. I looked back a mobile kitchen to feed 600 residents and at him...he didn't want us to see him cry. first-responders affected by Hurricane Har- People who lost homes wanted to help vey. Brisket, sausage, tortillas, pozole, lentil us. “Do you need help carrying anything?” soup, gumbo, kolaches, fresh fruit, biscuits, We know many more people in other and muffins were served. Many members places need help...we are not oblivious. and friends donated food, supplies, and (other organizations have been helping, Made in Ireland money, and they loaned equipment to as well). We hoped people could enjoy with milk from grass-fed cows, make this happen. the hot meals and have a break from NICHOLE BENDELE SHARES HER THOUGHTS Hurricane Harvey's destruction. They ap- it’s a taste that says ABOUT THE POIGNANT EXPERIENCE: preciated being thought of, and they were “Driving onto the Mustang Island, the hanging tough and being resilient. The a thousand words. scenery changed and it was drizzling spirit of Texans is amazing!”
WINTER QUARTERLY 2018 33
3686 Kerrygold Ad / Les Dame d’Escoffier 1/3 page / 2.4722x10.25” v1 10/4/17 rose de Heer design MEMBER MILESTONES Dottie Koteski (Philadelphia)
BIRMINGHAM photography, and is an inspiring combination and third place went to her story “How bitter Anne Chappel Cain of traditional techniques and creative ideas. medicine saved Nelsen’s Hall Bitters Pub & started a new position Eagranie Yuh recently had two articles Restaurant in Wisconsin.” with Time Inc. as Books published in TheKitchn.com's Dinner with DALLAS Editor, Cooking Light/ Kids series. It featured tips and tricks to help Food & Wine. make dinnertime less stressful and more Michele E Brown, CEPC, EWMCS, executive pastry chef won the silver medal at the Gelato Betsy McAtee, CEO enjoyable. http://www.thekitchn.com/authors/ Festival America with her Genmaitcha, Mango, and president of eagranieyuh & Yuzu Swirl Sorbet topped with Chili-Lime Dreamland BBQ, has Anne Chappel Cain Caramelized Puff Rice. World-class gelato chefs announced that the CHICAGO submitted entries that had to be vegan, fat free, Dreamland Food Truck now has a new menu Carol Mighton and allergen free. that features barbecue from around the globe. Haddix is co-editor of The Chicago Food Dotty Griffith is completing her third semes- Angela Schmidt worked to utilize the legend- Encyclopedia, published ter teaching an innovative class in culinary ary Dreamland flavors in a new way for those this fall by the Univer- journalism at The University of North Texas who enjoy street food and food truck dining. sity of Illinois Press. Mayborn School of Journalism. www.dreamlandbbq.com The book is a portrait Catherine Sloss Jones, president/CEO of of the city's food scene Carol Mighton Haddix HAWAII Sloss Family Real Estate, was inducted into from its beginnings to the present day, paying Suzanne Bearth won third place in the profes- the Alabama Academy of tribute to a food history that helped feed a sional sweet division of the November Kona Honor 2017 Class. Un- growing nation. Coffee Cultural Festival Recipe Contest. Her der her leadership, Sloss Carrie Nahabedian was awarded her eighth entry was Kona Coffee Rice Cream served in Real Estate has focused consecutive Michelin Star in the 2018 Guide a Chocolate Coffee Cup with Keoki Bananas on urban development for her Chicago restau- and Mini Kona Coffee Kona Moon Pies. Fern and revitalization. Cathy rant, NAHA. The restau- Gavelek served as a judge for the sweet and chaired the Downtown rant has been recognized savory amateur division of this event. Redevelopment Author- each year since Michelin ity over 15 years and has been in Chicago. HOUSTON created the Market at Catherine Sloss Jones NAHA is starting its Kathleen Roussel opened Chef of the House, Pepper Place in 2000. 18th year. a kitchen studio that provides hands-on cook- Andrea Snyder opened ing classes, kids’ camps, parties, events, and Ina Pinkney, a polio Farm Bowl + Juice Com- corporate team-building activities. It also offers survivor, has been a pany in late December; seasonal dinners and chef-made to-go items. major spokeswoman for Carrie Nahabedian it serves Acai bowls, oat- Rotary International meal bowls, cold pressed LOW ANGELES and the Bill & Melinda juices, and smooth- Alison Ashton Gates Foundation in recently ies. Snyder is also their 30-year effort wrote and developed the founder of Urban toward global polio recipes for two cover sto- Cookhouse restaurants. Andrea Snyder eradication. She has been ries in Parade Magazine: www.farmbowlandjui- highlighted on UNI- "What America Eats: ceco.com. CEF's recent list of Top Pizza!" in the October Influencers Overall for 15 issue and "Crazy BOSTON for Cranberries" in the her role in the impor- Ina Pinkney Alison Ashton Mary Ann Esposito, tant fight to eliminate November 12 issue. host and creator of the this preventable, but incurable, disease. PBS cooking series Ciao MIAMI Italia (www.ciaoitalia. Mary Nguyen Aregoni celebrated the eight- Jen Karetnick celebrates the release of her new com) completed a new year anniversary of her Saigon Sisters restau- guidebook, The 500 Hidden Secrets of Miami season of shows slated Mary Ann Esposito rant at Chi- (Luster, November 2017), which includes for national distribu- cago French nearly 200 places to eat or drink in the greater tion, spring of 2018. An anniversary edition Market by Miami-Dade region. The guidebook is updated of Ciao Italia with updated recipes will be recognizing and reissued regularly to keep up with Miami's published in fall of 2018. her employ- rapidly changing business environment. ees and cus- BRITISH COLUMBIA tomers. This MONTEREY BAY AREA milestone Lee Murphy’s first Karen Anne Murray, owner of My Tree was special cookbook, The Mary Nguyen Aregoni Room, relocated her establishment from Mon- because Preservatory, terey to Pacific Grove. The new Tea Cottage eight is a lucky number in Asian culture. demonstrates how provides more time and space to increase the Mary is the CEO of the Saigon Sisters enter- to create unique wholesale business while still serving custom- prise, which now has three locations. preserves. It is orga- ers their tea time favorites. Karen was selected nized by season and as one of seven outstanding entrepreneurs by CLEVELAND featured recipes for Victoria Magazine in 2017. www.eddisonand- preserves, such as Paris Wolfe recently won four awards in melrose.com Strawberry & Roses the Midwest Travel Journalists Association’s and Damson Plum 2017 MARK TWAIN AWARDS. Two awards, NEW ORLEANS which reflected on food experiences, were & Sweet Vermouth. Nina Compton's restaurant, Compère Lapin, in the short copy category. “Asheville’s Bee The book is filled was named one of the best restaurants in Charmer: Oh, Honey” earned second place, with luscious Lee Murphy America by Eater. http://comperelapin.com 34 Les Dames d’Escoffier International https://www.eater.com/2017/11/8/16598768/best- Vinaigrettes & Marinades, was contacted by KeHE Bordeaux, hosted its international Board of Gover- restaurants-america-2017 Distributors to have her line of healthy vinaigrettes nors meeting in June for the worldwide organiza- and marinades added to the inventory at Central tion's 60th anniversary. Bette is the first woman to Liz Williams, owner of the Southern Food and Market, owned by Texas giant, HEB Grocery. head one of the 33 U.S. chapters. The organization Beverage Museum, is celebrating its 10th anniver- has 1200 members in the U.S. sary. SoFAB is a nonprofit, living history organiza- SAN FRANCISCO tion dedicated to the discovery, understanding, Nancy Baggett's new book, The Art of Cooking and celebration of the food, drink, and the related Eileen Spitalny is celebrating the 25th anniversary with Lavender, won a Bronze Award from Inde- culture of the South. The Museum presents all the of her business, Fairytale Brownies. Since 1992, pendent Publisher in the "Living Now" Ethnic, cultures that created the South’s unique culinary the company has baked and shipped more than 60 Holiday and Specialty Cookbook category. It has heritage. https://natfab.org/southern-food-and- million brownies. www.brownies.com gone into a second printing. beverage/ SACRAMENTO Bonnie Benwick, Deputy Food Editor/Recipe Stephanie Carter , editor of Eater New Orleans, Ann M. Evans, (chapter president) authored Editor, and Joe Yonan, Food and Dining Editor of was named a Woman of the Year by New Orleans The Davis Farmers Market Cookbook, which was The Washington Post, won the Association of Food City Business. The award recognizes 50 women awarded the national Indie Excellence Award for Journalists' (AFJ) Award for Best Newspaper Food whose successes in business and contributions to Best Regional Cookbook. Coverage above 155,000 circulation. The presenta- the community have made them movers and shak- tion was made during AFJ's annual conference in ers in the region. http://neworleanscitybusiness. SAN DIEGO Philadelphia on September 13. com/blog/2017/11/09/women-of-the-year-2017/ Mary Papoulias-Platis Evelyn Bunoan, Chef/Owner, Philippine Oriental Ann Tuennerman, who in 2002 founded Tales of produced a Culinary The- Market & Deli, was profiled in Food Service Monthly the Cocktail, which grew into what many say is ater which emphasized magazine's May 2017 issue. "Evelyn Bunoan, the world's premier cocktail festival and confer- Greek cuisine during the Filipina Chef Extraordinaire" by Alexandra Greeley ence, has retired. Ann has been one of the most St. Constantine Church describes the popularity of Evelyn's food at the Fili- important influences in the cocktail world over the Festival. It included a pino embassy and her foundation, CHEW (Cancer last 15 years. https://talesofthecocktail.com vegan cooking class, food Help Eat Well), to feed cancer patients. competitions, a Greek Aviva Goldfarb NEW YORK sold her 14-year-old Six O'Clock olive oil demo and class, Scramble business and is now offering marketing, PR, Harriet Lembeck, a certified wine and certi- whole salted fish demo, Mary Papoulias-Platis and writing projects for food and restaurant clients. fied spirits educator, was honored, along with her and two nights of husband, by the Society of Wine Educators with a Greek wines and spirits Pati Jinich's Pati's Mexican Table, the Emmy and newly created award known as The Harriet Lembeck tastings. Candy Wallace assisted with the EVOO James Beard award-nominated cooking and travel Award. Harriet developed the Certified Specialist of demo and Janet Burgess (LA/OC) assisted with series, began its sixth season on PBS and public Wine examination and has been a regular confer- the cooking competitions. television stations in September. Pati's new 13-epi- ence presenter. www.wineandspiritsprogram.com sode season features the Mexican state of Oaxaca SEATTLE that has been hugely influential on Mexico's Marion Nestle has been appointed to the Lancet gastronomy. Commission on Health and Health Policy, which Nicole Aloni, cookbook author, actress, and is expected to issue reports over the next year or so. caterer to the stars premiered her one-woman Debra Moser and her husband, Mitch Berliner, play on October 18. A fully staged production, were featured in the article, "Selling the Sizzle," in with kitchen, premiered at Seattle’s West of Lenin the summer issue of Edible DC. The story is about Rachel Hirschfeld, chef, Theater. The play, LE GRAND FROMAGE, is their MeatCrafters salami and sausage company. pastry chef, and restaura- based on her remarkable, Katherine Miller, founder of the Chef Action teur, was on the November action-packed life. It is a Network, was recognized by Food & Wine maga- cover of the Asbury Park Hollywood kitchen drama of zine as one of 2017's Most Innovative Women in Zest magazine’s, “Green love, loss, and reinvention. Life NJ Farm-To-Table Food and Drink. Alison Leber, a retail cheese Issue.” A-list, Garden State Joan Nathan partnered with Whole Foods Mar- consultant, cheese expert, celebrity chefs brought ket's Mid-Atlantic Region to offer prepared dishes teacher, and culinarian, their signature dishes to a and recipes for customers during the Jewish high Rachel Hirschfeld started a new venture, Table- garden party event. The holidays. Five dishes from Joan's new book, King to-Palate, featuring fresh publication reported that Rachel’s contribution Solomon's Table, were featured at Whole Foods' hot cheese-making classes, wine was her famous French cheesecake. https://www. Alison Leber bars, prepared food cases, and bakery departments and cheese pairing classes, asburyparkzest.com/ in seven states. the occasional Supper Club dinner and the Roving NORTH CAROLINA Cheese Shop—a pop-up cheese shop that makes Nora Pouillon has been selected to receive the appearances around the Seattle Area. Gold Honor of Merit of the Republic of Austria. Leah McGrath spoke at the Annual Animal Kate Ruffing was hired by Hopunion, LLC (YCH Paula Shoyer has released her fourth cookbook, The Nutrition Conference in HOPS), a grower-owned global hop supplier, to Healthy Jewish Kitchen (Sterling 2017), featuring Mankato, Minnesota in fulfill the newly created position of Chief Market- traditional Jewish recipes updated and made with September. Her topic was ing Officer and Director of Communications. Kate natural ingredients, plus new trends made kosher. titled "Food Facts vs Fic- reports directly to Chief Executive Officer, Mike Susan Soorenko was featured in a July 2017 Food tion: How to Communicate Goettl, who was recently appointed in June 2017. Service Monthly magazine article, "I scream...You with Consumers.” scream...We all scream...Moorenkos!" The article by SOUTH FLORIDA Susi Gott Séguret (chapter Leah McGrath Alexandra Greeley recounted Susan’s entry and hard- president) was featured at Robyn Webb participated in a wellness week at won success in the specialty frozen-dessert segment. the fabulous Grand Velas Riviera Nayarit, Puerto the 2017 inaugural Laughing Heart Literary Project Susan Wallace launched her new company, Sweet- Vallarta. Robyn filled the conference room with as well as the Carolina Mountains Literary Festival freakz, specializing in chocolate brittle and other guests who wanted to know the secrets of healthy and the Osher Lifelong Learning Institute, for her desserts. mouth-watering cookbook Appalachian Appetite, cooking. The weeklong session culminated with presenting recipes and tales from up and down the her “Sumptuous Salads” class. Janet Yu's Hollywood East Cafe was chosen Num- Appalachian chain. ber 1 of the "10 best places to eat on the cheap in WASHINGTON, D.C. D.C. because nobody needs a $28 sandwich" in SOUTH CAROLINA Bette Alberts, Madame Le Maître (chapter presi- the September 25 edition of The Washington Post. Neita A. Wiese, owner of Neita's Charleston dent) of the Washington, D.C., Commanderie de Her dim sum selections were highlighted. WINTER QUARTERLY 2018 35 MEMBER BENEFIT: LDEI’s Affinity Program By Bev Shaffer (Cleveland) Second Vice President, LDEI Board of Directors Hopefully you’ve had an opportunity to explore the outstanding offerings now available to you as a Dame through our LDEI Members’ Only Affin- ity Program. Many of these companies are Dame owned and all are offering special deals that could support or further our careers, inform us, make our jobs easier, or simply bring us some culinary pleasure! These specials fall under the following categories: Culinary Organizations, Culinary Schools and London Dames (L-R): Sue Carter and Anne Dolamore share highlights at Conference on the latest Edible London adventure. Produce from renowned Borough Market near London Bridge. Photos: Education; Cookware, Cutlery and Appliances; Susan Slack. The Firth of Forth is the largest estuary on Scotland’s east coast, spanned by bridges Food and Drink; Professional Services; Travel and built in three consecutive centuries. Little Sodbury Manor is a 15th century Cotswold estate Lodging; Books and Publications; and “Other.” where translation of the Bible into English began. The Great Hall at The Worshipful Company of New companies are frequently being added, and Innholders—number 32 of London’s 110 Livery Companies. It received a royal charter in 1514. some of the offers are available for a limited time, so take advantage of all of them while they’re available to you. Let me entice you. The following listing of The Third Edible London Adventure companies and organizations are all currently participating: Includes Scotland and The Cotswolds • American Culinary Federation • VINO VENUE Atlanta Wine School LDE London is delighted to announce • Culinary tours—take your pick of east, • The Cook’s Warehouse that EDIBLE LONDON 2018 will take west or central. • Zingerman’s BAKE! • Emile Henry and associated brands: Duralex, Mau- place May 16–21. Sharing our culinary EDIBLE COTSWOLD HIGHLIGHTS: world for the third time, we have even viel, Rosle and Lekue • Lodge and dine at the award-winning • J. K. Adams more surprises in store! Begin your adven- Plough in Kingham, a village with Fiona • Vitamix ture north of the border as Dame medieval Cotswold stone and thatch Richmond • Zwilling J.A. Henckels and associated brands: and her colleague Wendy cottages. Chef-Patron Emily Watkins Barrie host EDIBLE SCOTLAND from Miyabi, Staub and Demeyere will introduce her local food and drink • Revol Saturday, May 12 to Wednesday May suppliers. 16. Then immediately after London with • Sur La Table • Prepare an elegant lunch at Thyme • Whirlpool Corporation Sue and Ann, continue your culinary Cooking School on Southrop Manor Jacqui Pickles • Microplane journey with Dame as Estate, and dine in the ancient Tithe she shows you EDIBLE COTSWOLDS, • Anolon Barn. Stroll across the fields to the ex- • WENTE Family Estates starting Monday May 21 and ending on tensive herb garden of scientist-author Thursday May 24. • BONNY DOON Vineyards Judith Hann. • Bohoy Design EDIBLE SCOTLAND HIGHLIGHTS: • A private invitation by the own- • The Cook’s Cook and Fanbase • A private visit to the Carmichael ers of 600-year-old Little Sodbury • FOOD SEEN by Felicia Perry Photography Estate, home to Clan Carmichael to Manor; enjoy exclusive use of their • LIGHT CAUGHT meet Chief of Clan Carmichael, and historic property for a day and night. • The Lisa Ekus Group the Mochrum Estate, home to the rare Henry VIII showed off new bride Anne • Hyatt Company Travel (worldwide offerings) Belted Galloway cattle. Boleyn here. • Ko`a Kea Hotel & Resort • A whisky tasting and private dining • Travel to Highgrove Estate to visit the • Siriani Shipping Solutions hosted by Mary Contini at the family- extraordinary gardens of His Royal run Cannonball Restaurant. Highness, The Prince of Wales. I am continually working on expanding this pro- • Dinner with the Stars of Scotland Food Limited spaces are available on all three gram to your benefit…so, if you or someone you & Drink at Wendy’s seaside studio. tours—especially the Scotland and Cots- work for would be interested in offering a discount to our membership, or if you have suggestions or EDIBLE LONDON HIGHLIGHTS: wold options, so reserve your spot at once by emailing sue.ldelondon@outlook. ideas for other categories or companies to poten- • A day at the amazing School of Artisan tially include in this program, please contact me. Food at Welbeck Abbey in the heart of com to request an application. A £500 deposit will secure your reservation—de- My cell is (330) 441-2706 and my email is bev. Sherwood Forest, hosted by the Lady [email protected]. With your input, of the Manor, Alison Parente. tails on request. Further details are on the London website. You must attend Edible we can continue to make the Affinity Program an • A private dinner in one of the City of even more significant benefit of membership. London’s stunning Livery Halls. London to be eligible for the optional add-on tours. Now… go to http://ldei.org/ Member LogIn, • Dine-Around London with your Dame then Sign In. Once you’ve done that, you’ll see www.lesdameslondon.org/edible-tour hosts who will take you to a favourite Affinity Programs listed near the top. restaurant. It’s time to SHOP!! 36 Les Dames d’Escoffier International IN MEMORIAM
Phyllis Ann Marshall (LA/OC) Kim A. Galavan (British Columbia) 1958-2017 Dame Phyllis Ann Marshall gave lectures, mentored many, was a true professional and a and had a full-time restaurant With a heavy heart, the BC Chapter is mourn- true friend to many. She passed consultancy business, which ing the loss of a generous and dedicated member. away peacefully August 23, 2017. brought her great joy and hap- Following a very private and long struggle with Phyllis Ann was a longtime food piness in working with countless cancer, Dame Kim A. Galavan passed away on and beverage food and beverage professionals. October 29, 2017. professional, Her company was FoodPower, Kim had a big passion for a former Inc, which she managed over 33 life. Described by friends as President of years. It is sustaining with one of “…a force of nature with so the LDEI her former colleagues as the new much energy and enthu- LA/OC owner—something that would siasm for life.” She was a Chapter, make Phyllis Ann both proud “…source of wise advice.” and one of and happy. Having lived abroad in such the strongest In 1977, Phyllis Ann joined cities as Orvieto, Italy, and forces for Chick, Ron, and Debbie London, Kim respected, women in food and beverage in Marshall in purchasing Mr. admired, and enjoyed cuisine from around the California. She attended many Stox Restaurant, a fine din- globe. She loved Orvieto, Italy. She introduced national LDEI Conferences and ing establishment in Anaheim, many people to Domenica Fiore products as was very excited that Conference California. In 1980, they opened COO of Fiore Fine Foods. Her decision to launch was coming to her own backyard Elmer's Place in Fullerton. All Fiore Fine Foods showed just how much she felt in Newport Beach. of her experiences led her to cre- connected to and appreciated the food and farm- Phyllis Ann always referred ate FoodPower, Inc., where she ing industry. Never sitting still, she continued herself as a “New Yorker” and was specialized in coaching industry her own professional development with Italy’s proud of it. She was born in Ami- leaders to leverage strengths, National Association of Olive Oil Tasters, and tyville, New York and attended create concepts, refine menus, also developed her skills in cheese making and Cornell University, earning a identify opportunities to increase charcuterie. Bachelor’s of Science in Foods revenue, and capitalize on the As co-owner of Pacific Yacht Charters in Van- Chemistry. She attended culinary ongoing changes in dining-out couver BC, she further fused together her knowl- school at La Varenne Ecole de patterns. Phyllis Ann loved her edge of food, fine products, business acumen, Cuisine in France, where she business, the people she met in and culinary arts. She also oversaw management worked with Julia Child and Le food and beverage, and she loved of the 100-acre Fiore Farm in Western Canada. Cordon Bleu in London. Phyllis helping others, especially women. The farm breeds heritage livestock and poultry, Ann was a driving force in the Phyllis Ann, a remarkable and it grows organic vegetables, including many evolution and elevation of the Dame, was a believer in harness- heirloom varieties. Southern California restaurant ing inner power and “going Kim will be missed by her peers, many friends, industry for more than 40 years, for it!” She loved life and lived and family members. during which she was recipient it well. The essence of Phyllis of various awards, including the Ann—her spirit and energy—will Pacesetter Award as Entrepreneur be admired and remembered. of the Year. She also volunteered LDEI LA-OC misses Phyllis LaVerl Daily many hours to various food and Ann, but her spirit will be with (Houston) beverage events and causes. And, us forever. Donations can be she was a true friend of many made to the following: LaVerl Daily, an honorary member of LDEI chefs. Orange Coast College Houston, passed away November 4, 2017. An Phyllis Ann was a strong life Foundation incredible supporter and advocate of Japanese source and a proud member of Phyllis Ann Marshall Scholarship culture for over 50 years, she made extraordinary many culinary groups: Food 2701 Fairview Road impacts in Houston and far beyond. LaVerl Service Consultants Society, Costa Mesa CA, 92626 worked tirelessly in teaching and demonstrat- LDEI, and Chaîne des Rôtis- ing the Japanese flower-arranging art of ike- seurs. She also founded the Credit Card donations can be bana since returning from her first visit to Japan Restaurant Management Program made online at: www.orange- in 1960. She received a number of awards at University of California, Ir- coastcollege.edu/about_occ/ throughout her life for her service and dedi- vine. She taught cooking classes, Foundation cation, including a commendation from the Japanese Minister for Foreign Affairs in 2004. LaVerl was named Houston’s Woman of the Year in 1980, and in 2007, Houston Mayor Bill White proclaimed her birthday, September 10, as “LaVerl Daily Day” in her honor. By Amy Scott (Houston)
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38 Les Dames d’Escoffier International SUBMISSION GUIDELINES DEADLINES SPRING ISSUE – JANUARY 10, 2018 | SUMMER ISSUE – APRIL 10, 2018 FALL ISSUE – AUGUST 1, 2018
MEMBER MILESTONES membermilestones@aol. com Email to Member Milestone Editor, Dottie Koteski by the deadline listed above. Include: LDEI’S 2018 • CHAPTER • DAME’S NAME M.F.K. FISHER AWARDS • Maximum 50 words for each Dame about personal honors or accomplish- ments, but not about new product introductions or other promotions. Please include a website URL, if applicable. Press releases and cookbook Ready for You covers are NOT accepted. PHOTO: You may email a high resolution quality headshot to accompany your to Enter! news (see below). You must submit a photo permissions form for the photo. Note: Due to space constraints, only two Member Milestones will be pub- Dames are winners! The 2017 grand-prize lished per Dame per year. winner for LDEI’s M.F.K. Fisher Awards Excellence in Culinary Writing was Sandra CHAPTER PROGRAMS [email protected] Gutierrez (North Carolina), and three other Email up to 250 words about chapter events that have already occurred Dames won third prizes: Cynthia Graubart to Chapter News Editor, Nina Mukerjee Furstenau by the deadline listed above. (Atlanta), Elaine Cicora Include: (Cleveland), and Kim • CHAPTER Ode (Minnesota). That’s • SUBMITTER’S NAME amazing considering • Maximum 250 words for each chapter. only 15 Dames of over • Captions for all photos submitted. 2,300 members entered Submissions that exceed 250 words will be edited to comply. the 2017 contest. Press releases are not accepted. We regret we don’t have space to print full Time to step up and menus but menu items can be included in the copy. enter your food stories! Note: “Chapter Programs” and “Member Milestones” may be dispersed This year, it’s even easier through LDEI social-media channels, as well as in print and online. to enter because (except for books), all entry materials may be submitted electronically— PHOTOGRAPHY/IMAGES no snail mail or postage costs! Enter online • Electronic images must be properly focused and in color by March 31, 2018, at www.ldei.org/index. with a minimum resolution of 300 dpi (TIFF or JPEG). php?com=awards&c=how_to_enter_mfk • Cell phone photos are acceptable if they meet requirements. NINE prizes totaling $2,450 can be won! • Do not send photos taken off the Internet or embedded The grand prize is $1000 and a trip to the with text in Word files or PDF files. 2018 LDEI Conference in Seattle, Wash- • Include photo credits, if required. ington. Food stories written by women and • A photo permissions form must be submitted. published in 2017 are eligible to win this year. • A maximum of three photos can be submitted per chapter. For each of the three categories below, three • ALL PHOTOGRAPHS MUST BE ACCOMPANIED BY cash prizes and certificates will be awarded: CAPTIONS OR THEY WILL NOT BE PUBLISHED. $500 to the category winner, $100 for second LDEI regrets that we cannot include lengthy profiles of individual Dames due prize, and $50 for third prize, making a total to space limitations. Dames’ accomplishments should be submitted to “Mem- of nine cash prizes. ber Milestones” or to LDEI’s Closed Group on Facebook at https://www. 1. Books facebook.com/groups/218435184886471/ 2. Print media (magazine, newspaper, and E-NEWS (Not for the Quarterly) This bimonthly email newsletter newsletter food stories) reports upcoming events in other chapters. Include title, date, time, cost, 3. Internet-based food articles or blogs a one-sentence description, and an email contact for your chapter’s events. Send E-News to the editor: Diane Wheeler, at [email protected] or For more information, go to www.ldei.org or [email protected]. email questions to [email protected]. May the best Dame writer win! Sincerely, UPCOMING in the spring issue CiCi Williamson, Chair 2018 LDEI’s M.F.K. Fisher Awards for • Double Decade Restaurant Owners: • Winner’s Reports— Excellence in Culinary Writing Dames share their secrets of long-lasting success 2016 Legacy Awards
WINTER QUARTERLY 2018 39 PRESORTED Ann Arbor Mexico FIRST CLASS Atlanta Miami U S POSTAGE Austin Minnesota PAID Birmingham Monterey Bay LOUISVILLE KY Boston Nashville P.O. Box 4961 PERMIT #1051 British Columbia New Orleans Louisville, KY 40204 Charleston New England Charlotte & the New York Western Carolinas North Carolina Chicago Palm Springs Cleveland Philadelphia Colorado Phoenix Dallas Portland Greater Des Moines Sacramento Hawaii San Antonio Houston San Diego Kansas City San Francisco Kentucky Seattle London South Florida Los Angeles/ St. Louis Orange County Washington, D.C.
OCTOBER 11-14, 2018
By Cynthia Nims Big cheers to Anita Lau, Trina Kaye and all the Dames from the Los Angeles/Orange County Chapter for a wonder- ful conference in Newport Beach! Which means that plan- ning now gets into full gear for the next Conference, which takes place October 11-14, 2018, in Seattle. (Note that these dates are a couple of weeks earlier than usual.) Our home base will be the Renaissance Seattle Hotel downtown. With a theme of Gray Skies, Bright Ideas, the conference team (co-chaired by Naomi Kakiuchi, Catherine Hazen, and Cynthia Nims) is working on program content that will inspire, inform, enlighten, and engage attendees. Tours, special events, and perhaps an optional event or two will allow you to explore the region and the outstanding foods and beverages that make Seattle such a distinctive culinary destination. In fact, we highly recommend you consider adding a day or two to your conference trip so you take in some extra excursions and experiences while you’re in town. More conference details will be shared over the coming months, so stay tuned!
Seattle Photo: Mike Mathes. Seafood photos: Cynthia Nims.