Spring 2013 in THIS ISSUE

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Spring 2013 IN THIS ISSUE

“Never doubt that a SPRING•2 O13 FEATURES small group of thoughtful, committed people can change the world. Indeed, it is the only thing that ever has.” - Margaret Mead 4-5 Brock Circle Spring is unfolding before our eyes. in Carolina, curling tendrils Board of Directors 2013 of yellow Jessamine climb over fences and pines, and the irises and 6-9 dogwoods are in full bloom. plants are ephemeral but the cultivation of philanthropic resources is longer lasting. Th is issue salutes the 9 Quarterly Editors 2013 power and infl uence of women. in the modern lexicon, philanthropy is synonymous with values, vision, passion and responsibility; traits 10-12 Legacy Awards that are shared by members of the Brock Circle. On page 5, Lori Wil- lis (St. louis) pays tribute to founder Carol Brock (new york) and the growing circle of savvy women whose generous donations will help 13 Denver Board Meeting shape the fi nancial future of lDei. get to know the winners of the 2012 legacy awards on pages 10-12. 14-15 Global Culinary Postcards Six more “legends” in the making, these impressive young women share with us their internship experiences and future goals. Food Day 2012 Meet the 2013 Board of Directors and our talented editorial Staff in 16-17 this issue. each Dame shares a favorite quote from one of our esteemed grande Dames. Th is year, the organization will bestow the title upon 18 Dames on Television another distinguished woman; nominees will be introduced in the upcoming Summer Quarterly. We welcome Janet Burgess (San Diego), the new Quarterly Chapter 29 Pinterest Power news editor. Th ank you to retiring editor Chandra Ram (Chicago) and to each Dame who contributed to this issue. Special thanks go to our dedicated designers, Bernie Mudd White and Joni Keith. DEPARTMENTS On page 9, read about Janet and Hayley Matson-Mathes, our Mem- Chapter News ber Milestones editor. long-time Quarterly contributor and proofer 22-25 Jane Mengenhauser (DC) remains part of the team. in the 2001 spring Quarterly article, “Dames Weave Th eir Webs,” she shared tips 26-27 Member Milestones from Dames who were “promoting themselves…and their culinary philosophies on the World Wide Web.” in the same issue, Lynn Fred- 31 Submission Guidelines ericks (new york) reported that ten Dames participated in lDei’s fi rst bridge line telephone forum. We were teetering on the edge of a social media technology breakthrough. Blogging was a new phenom- enon but MySpace, Skype, webinars, youtube, podcasts, linkedin, Wordpress, androids and aps didn’t exist. We didn’t text, tweet, pin or LEFT: Carol Brock in Philadelphia. (Photo: Hayley “follow anyone.” Facebook’s founder was a high school junior. Mathes). Legacy Awards host, Dallas Dame Paula Social Media has become a way of life and we’re part of the “cloud Lambert. (Photo: Gida Snyder). Hawaii Dames generation.” Carol Brock encourages us to keep up with technology and prepare green smoothies for Food Day (Photo: Hayley Mathes). Framed certiﬁ cate presented to Seattle Janet Helm leads the way! She recently hosted lDei’s fi rst webinar on Chapter by Washington State University (Page 25). pinterest, a virtual pin board for sharing photos of things that inspire you. pinterest is a valuable tool for promoting your business. recent data Carol Brock cover photo, also on page ﬁ ve, from suggests that visual imagery drives inspiration and inspiration drives sales! Vanessa Trost (New York). Don’t miss Janet’s valuable pinning tips in her story in this issue. Susan Fuller Slack (Charleston)

The mission of the LDEI board is to foster the growth and success of the organization by supporting the development of new and existing chapters. It provides guidance, education, 2013 LDEI BOARD OF DIRECTORS connectivity and effective communication among LDEI members.

President Second Vice President Secretary Chapter Board Liaisons Immediate Past President MARY ELLEN GRIFFIN LORI WILLIS AMY HOOPES MARIA GOMEZ MARY S. MOORE Owner Director of Communications EVP Global Sales/Chief Manager, Global Accounts Founder/CEO www.myMEGusta.com Schnuck Markets, Inc. Marketing Ofﬁ cer HelmsBriscoe The Cook's Warehouse 320 Strawberry Hill Ave., #58 11420 Lackland Rd. Wente Family Estates 11241 Avenida del Gatao 1075 Zonolite Road, NE, Suite 1-C Stamford, CT 06902 St. Louis, MO 63146 5565 Tesla Road San Diego, CA 92126 Atlanta, GA 30306 (203) 975 7610 (314) 994-4602 Livermore, CA 94550 (858) 633-7515 (404) 492-9018 maryellengrifﬁ [email protected] [email protected] (209) 602-7139 [email protected] [email protected] [email protected] BRAIDEN REX-JOHNSON Twitter @Cookswarehouse Founder/Owner First Vice President Third Vice President Treasurer Northwest Wining and Dining, LLC Executive Director BETH ALLEN CRICKETT KARSON ANN STRATTE 98 Union Street, Suite 1009 GREG JEWELL Founder/President Owner Owner Seattle, WA 98101 President Beth Allen Associates, Inc. LiefKarson Public Relations Ltd. My Personal Chef (206) 233-9491 AEC Management Resources 347 W 22nd Street, Suite #9 23533 Merchantile Road, Suite 118 100 Severn Avenue, #506 [email protected] P.O. Box 4961 New York, NY 10011 Beachwood, OH 44122 Annapolis, MD 21403-2622 STACY ZEIGLER, CMP, CPCE Louisville, KY 40204 (212) 206-1138 (216) 831-3767 (410) 903-2682 Director of Sales (502) 456-1851 x1 [email protected] [email protected] [email protected] Bold American Events [email protected] Twitter @LaDamefoodie 877 W. Marietta Street NW Studio K-102 Atlanta, GA 30318-5285 (678) 302-3232 [email protected] 2 Les Dames d’Escoffier International Spring into action: lDei Board plants Seeds for Future growth

greetings to everyone, both tirelessly to research similar you who have just gotten discounts, and details of this through a major cold snap in expanded program will be com- much of the united States and municated in the coming weeks. our sister Dames in Canada and Questions have bubbled up the uK. regarding how lDei’s grande your lDei Board has just Dame award works. it is simple: devoted a weekend to identifying chapter presidents have already and prioritizing our objectives been asked for nominations (in- for 2013, as well as spending cluding nominees’ commitment signifi cant hours in refi ning the to attend the grande Dame Ban- Brock Circle and communicat- quet, if selected). a woman who ing with the austin Conference has been previously nominated, and green tables Committees. and not selected, may be resub- look for news from lDei soon mitted, and nominees may be detailing the honors and benefi ts Dames or non-members. each that will accrue to members of chapter may submit one nomi- the Brock Circle. Th ese are the nation, which is then vetted for very special people and orga- qualifi cations and completeness. nizations (such as the atlanta all nominees are then submitted and Dallas Chapters) who have to chapters at which point they stepped up with pledges of vote for their top three. $10,000 over a ten-year period Check out lDei in the news: to provide the fi nancial founda- http://usatodayeducate.com/ tion which will ensure that our staging/ (Search for, gender strategic needs can be fulfi lled in politics in the professional the future and that we continue kitchen) to bring true value to members, p.S. Stop the presses! We have for example, through conference just learned that the austin Key- enhancement over the years. note Speaker will be the dynamic We are in awe of the fabulous roz Mallet, CeO/president groundwork the austin Com- at phasenext Hospitality, and mittee, led by Gina Burchenal Johnson Rex Braiden by Photo national restaurant association and Denice Woods, has already Chair of the Board of Directors. done in preparation for this and, she will arrive in time to www.ldei.org (Click on year’s annual Conference. Our dently. We join Chairs Linda join us for the optional Dames Sponsors, then on the link Director of partnership Devel- Geren (philadelphia) and Lynn across texas event on Th ursday at the top of the page.) opment, Brent Frei, has been Fredericks (new york) in night, October 23. Come on Contact Brent if you are working with Beth Allen (new encouraging chapters to engage down! aware of any opportunities york, lDei 1st Vp/president- aware of any opportunities with national Food Day. he should pursue. elect) in creating an exciting introducing a new member Best regards, new brochure outlining the green tables will continue benefi t: affi nity Discounts! as benefi ts that will accrue to the its excellent partnership with you are already aware, mem- wonderful companies who sup- national Food Day in 2013, in bers of lDei are eligible for a addition to the activities that port us as partners at Conference discount from Fedex. Kathleen Mary ellen griffi n and beyond: chapters are pursuing indepen- Perry (atlanta) has worked

SAVE THE DATE! October 24 – 27 Annual Conference in Austin, Texas!

Spring Quarterly 2013 3 Photo Photo Trost by Vanessa

“Each time a women becomes a member of Les Dames, a bit of stardust lands on her and she achieves more than she ever would have otherwise.”

4 Les Dames d’Escoffier International Photo by Vanessa Trost Vanessa by Photo Susan Slack by Photo

Igniting the Spark of Philanthropy in Women

By Lori Willis (St. Louis) the $10,000 level and above. (The Brock Circle to achieve the same things in slightly different guidelines were finalized at the January board ways. LDEI is keeping up with the times, but I New York Dame Carol Brock, the founder of meeting and are now available online.) would like to see more emphasis on technology Les Dames d’Escoffier International (LDEI), LDEI President Mary Ellen Griffin says, at our conferences. We have adapted, but we looks forward to attending conference each “We are extremely grateful to the Brock Circle are in a new age, no doubt about it.” year, when excitement is palpable and the members (see accompanying list) who are Carol, who turns 90 December 14, has two organization crackles with energy and light. ensuring the financial health of our educa- (of three) sons who are technology experts and She says, “It’s that wonderful enthusiasm and tional and philanthropic ventures in the long is energized by their respective breakthroughs joy that the members take back with them– term. This stability will enable Green Tables, straight out of today’s headlines, much like the synergy–it’s like lighting a sparkler, you the Global Culinary Initiative, conference she broke through for women years ago. “My know?” enrichment and other endeavors aligned with grandmother always said, ‘If I had only been Many sparks were ignited when LDEI's mission of education, advocacy and born 10 years later…’ I feel exactly same way! LDEI’s new funding initiative, the philanthropy.” I was one of the first people at the New York Brock Circle, was announced at the New Dame Aileen Robbins (New York), Daily News to use a computer! I would be St. Louis Conference. They are still president of The Dunn Robbins Group, a stra- more into the technology." burning brightly as members have, to tegic planning and marketing agency, said her Carol has fond memories (and great stories!) date, donated $29,000 in cash and decision to join the Brock Circle sprang from of joining Good Housekeeping in 1944 and $110,250 in pledges that include a passion and desire to be part of something creating luncheons for dignitaries and celebri- a down payment and installments bigger than herself.“ I went to Marisa May’s ties. As a food reporter for the New York Daily paid over ten years. (New York) SD26 Restaurant and Bar. I talked News, her recipes and styled photos engaged It all started rather spontaneously to lots of Dames there and they were fabu- 3 million readers. Carol remembers, “I was in when Immediate Past President lous, interesting, energetic and dedicated and food when it became the subject in fashion and Mary Moore (Atlanta) announced I thought, ‘How great to have all this energy of reader interest; and then the great explosion the project was in development. Alice focused and working to serve each other and of American food in United States–I feel I am Gautsch Foreman (Seattle) pledged a the next generation!’” a definite part of that.” personal match of $5,000, which sent Carol agrees and says, “It’s terribly important She sees being part of the Brock Circle as a contributions soaring to $20,000 within that we show there are women in our organi- way to honor yourself and others. “It’s about hours. zation dedicated to our goals and who have what you are doing for the organization, for Even the visionary Carol Brock was achieved enough even to care to do this. It yourself and for someone else. The money amazed at how far and fast the sparks puts our organization in a better light. It’s raised will enable conferences to be more flew. She says, “I was the one dubious about important too, that we project the image of dynamic which filters down into every chapter. the group that wanted to raise $50,000 for women who have achieved and this early suc- And, realistically, it’s a tax deductible invest- the New York University (NYU) library and cess certainly indicates that.“ She continues, ment in your future.” She adds, “I believe the here, you gals have just nearly hit that with the “We are now acting as women who know a bit financial and other benefits the Brock Circle Brock Circle idea!” Carol adds, “It’s an idea about management, finance and so forth and I offers to our members are just as important as that is in the air; the ‘Circle’ is the newest twist think that indicates the Brock Circle is a good helping achieve the goals of the organization.” in fundraising, so I am glad we jumped on financial move that will ensure the organiza- “Each time a women becomes a member of early.” tion has funds in the future.” Les Dames, a bit of stardust lands on her and And, jump, we did! Once the funds started Carol reflects, “Les Dames d'Escoffier New she achieves more than she ever would have pouring in, it became the LDEI Board’s task York (LDNY) was our starter chapter otherwise,” Carol mused. “Of all the things I to find a way to incorporate these dollars into (1973),...founded by and for women of out- have done, I have always thought founding Les a fund originally designed for larger dona- standing gastronomic reputation dedicated to Dames was very important because I am very tions. The board later decided that the fund developing society's awareness of women in all touched by what Les Dames d’Escoffier means would accept all gifts, but membership in the phases of gastronomy.” She observed, “I feel to members…this has been the greatest thing I Brock Circle was contingent upon pledges at it’s interesting all these years later we are trying have built.”

Meet the 2013 Board of Directors

“When shall we live if not now?” ing at the Lycee Technique Hotelier, Paris, Beth holds a BS degree in Home Econom- Grande Dame M.F.K.Fisher (San Francisco) France, via a Craig Claiborne Scholar- ics/Food Business from Iowa State Univer- ship, as well as at the Culinary Institute of sity and a MA from the Newhouse School America in Hyde Park, NY. of Communications at Syracuse University. President Originally from Houston and still a “Texan Mary Ellen Griffin at heart,” she and her husband John hap- (New York) pily reside in the historic Chelsea neighborhood of New York City. Currently Beth Mary Ellen Griffin is the creator and also serves at the president of the Board of author of www.myMEGusta.com, the blog he inspiration, friendship, camaraderie, “T Directors of their landmark brownstone about one sharing, and just being a part of Les Dames, Co-op where they live. of life’s great has made my professional and personal life pleasures–eat- magically rewarding.” ing well–and Grande Dame Abigail Kirsch (New York) travel experiences, par- First Vice President “As a woman, you have the right to sup- ticularly those port yourself. You have a right to make the involved with Beth Allen (New York) world a better place and you have a right markets and Beth Allen has served as Chapter Board to enjoy what you are doing. If you pass dining. “It’s Liaison on the LDEI Board and Past that along then there will be room for all about things President of us at the top.” that please me of the New Grand Dame Nathalie Dupree 2012-2013 (me gusta in York Chap- (Charleston) Spanish) and ter. She is an rhymes with balabusta (Yiddish for “good established Second Vice President homemaker”).” cookbook Mary Ellen also actively consults in the producer and Lori Willis (St. Louis) food/beverage businesses, having worked a recognized Lori Willis was raised in Jefferson City, with Absolut and Bacardi in recent years and cookbook Missouri. She spent summers at her currently engaged with Darden Restaurants. author. She grandparents’ Mary Ellen enjoyed a robust career in has created home in the wine and spirits marketing. Most recently, twenty-three small farm- she was Vice President, Consumer Rela- cookbooks for ing town of tionship Marketing/New Media, Diageo such major New London, North America, where she led initia- publishers as the Reader’s Digest Associa- where her ap- tives focused on brand building through tion, Rodale Inc., TheT aunton Press and preciation for identifying and communicating directly William Morrow. Her cookbooks include locally grown with consumers of the corporation's Welcome to Junior’s, Down Home Cooking, foods began. distilled spirits, wine and beer brands in Perfect Pies and the Cooking Smart for a Her mother’s North America. Prior to joining Diageo, Healthy Heart continuity cooking series. traditional she was Director of Relationship Market- Beth’s recent Junior’s Dessert Cookbook, co- recipes and ing, The Pillsbury Company where she authored with Junior’s owner Alan Rosen, her father’s was responsible for the Internet Team, climbed to #4 on the Wall Street Journal passion for home gardening and his adven- directing consumer databases, and leading Best-Selling Books/Hardcover-Nonfiction turesome culinary spirit inspired her. the overall New Media effort. Formerly list. Beth’s expertise also includes: food Lori earned a Mass Communications Global Director, Direct Marketing, Sea- writer, recipe developer, Americanization degree from Lincoln University of Mis- gram Spirits and Wine Group, she was of UK cookbooks, and creator of branded souri in 1982. instrumental in establishment of Direct cookbooks. In addition to being an active She joined family-owned Schnuck Mar- Marketing at Seagram. member of Les Dames for the past ten kets, Inc. in 2001. In 2006, a companywide Mary Ellen holds an MBA from New years, Beth was a past president of the New initiative to drive “food expertise” rekindled York University, an MS in Journalism from York Women’s Culinary Alliance and a her passion for learning about food and cu- Columbia University, and is a graduate of past member of the Board of Directors of linary arts. This is in fact, how Lori became Wellesley College. She has studied cook- the American Book Producers Association. connected with Les Dames d’Escoffier and

what led her to play a key role in the start- son Public Relations in 1994. The firm 10 years of diverse responsibilities, her last up of the St. Louis Chapter in 2008. quickly established itself with a specialty position was as Director of Marketing at Lori is immediate past president of her in restaurants, food, hospitality and home E. & J. Gallo Winery. In this capacity, she local chapter and is currently serving a design. Clients have included Chipotle oversaw marketing of the Value Wine Port- second term on the International Board as Mexican Grill, The Marriott Corporation, folio, as well as new product development Board of Directors second vice president. In conjunction with Renaissance Hotels, Historic Hotels of and innovation for wines and spirits. Schnucks and St. Louis public schools, America, Crav Vodka and The Cleveland Amy is a member of the Communica- she coordinates “Blessings in a Backpack,” Garlic Festival. tions Committee for the Wine Institute a national initiative that provides healthy Crickett has been involved with a wide and serves on the board of LDEI’s San weekend snacks for students on free and range of non-profit organizations and is Francisco Chapter as treasurer. Addition- reduced lunch. Lori is a member of the currently active with The North Union ally, she is secretary for the Livermore United Way’s leadership circle, chairperson Farmers Market. Pro-bono projects have Valley Winegrowers Association and a of Ballwin Board of Adjustments and a included Share Our Strength (children’s Marketing Committee Member for the member of the executive board of Habitat hunger organization) on behalf of Iron Monterey Winegrowers Association. Amy for Humanity Saint Louis. Lori also serves Chef, Michael Symon. She and Lilli co- lives in Pleasanton with her husband and as communications advisor for The Greater founded the Cleveland Chapter of Les two young daughters. St. Louis Food Employers Council. Dames d’Escoffier in 2005. Crickett is currently serving her second term as Third Vice President on the LDEI Board.

“Remember the pork chop theory–one pork “Remember, 'No one's more important than chop in the pan goes dry. Two or more, and “Utter simplicity does not make a dish less the fat from one feeds the other. Help other people'! In other words, friendship is the most important thing--not career or housework, interesting; it's the setting and company you women and keep the pork chops going!” or one's fatigue--and it needs to be tended keep that flavor meal-memories most richly.” Grand Dame Nathalie Dupree 2012-2013

and nurtured.” (Sunset ~ On dining with James Beard) (Charleston) Grande Dame Julia Child (New York) Grande Dame Jerry Anne Di Vecchio (San Francisco) Treasurer Third Vice President Secretary Ann Stratte (Washington, DC) Crickett Karson (Cleveland) Amy Hoopes (San Francisco) Ann Stratte is a charter member of the Crickett Karson’s career in social work Amy Hoopes is Executive Vice-President Atlanta Chapter of Les Dames d’Escoffier began after receiving her bachelor of arts and Chief Marketing Officer of Wente but transferred in sociology Family Estates. her member- and a certifi- She oversees all ship to the cate in social global market- DC chapter in work from ing and sales 2000. She has John Carroll operations for been active on University. the family- the LDE-DC She worked owned wine board for five years portfolio. This the past four in geriatrics includes Wen- years, includ- before making te Vineyards, ing holding a career change Entwine, the office of to fashion Murrieta’s treasurer. Ann merchandis- Well, Double was educated at Carleton College and the ing, holding a Decker, and Hayes Ranch, as well the life- University of Minnesota, then graduated variety of positions at Halle Brothers, a divi- style operations, The Course, The Restau- from Le Cordon Bleu in Paris. She spent sion of the storied retailer Marshall Fields. rant and the Concerts at Wente Vineyards. twenty years in the corporate world in sales Her career in promotions and public By combining sales and marketing opera- and marketing for several companies includ- relations began in 1986. As a consultant, tions, Amy heads a long-term brand-driven ing General Mills, Dean Foods, Frozen Spe- she handled numerous clients including sales strategy with the ultimate goal of po- cialties and Wise. She became an expert in Planned Parenthood and Project Learn. In sitioning Wente Family Estates as the most negotiating private label contracts between 1992, as a senior account executive in pub- respected family-owned winery in the world. manufacturers and grocery chains. Most re- lic relations with MHW Advertising and Amy joined Wente Family Estates in 2007 cently she is the owner of My Personal Chef, Public Relations, she worked with a variety as Vice President of Marketing. a catering business specializing in small of restaurant/food clients including The After graduating from the University formal luncheons as well as cocktail and din- Honey Baked Ham Company and Ground of Pennsylvania in 1997 with a degree in ner parties in the DC area. Ann resides in Round Restaurants. Anthropology, Amy joined E. & J. Gallo’s Annapolis, Maryland with her husband and With Lilli Lief, she founded Lief Kar- Management Achievement Program. After two Cairn Terriers, Marge and Fargo.

Spring Quarterly 2013 7 “Find something you’re passionate about and Braiden Rex-Johnson has explored the ered her passion for great food and travel. keep tremendously interested in it” Pacific Northwest’s leading food-and-wine After eleven years with the Ritz-Carlton, Grande Dame Julia Child (New York) regions for the past 23 years. working her way up from catering assistant She has to director of catering and Conference documented Services, she set her sights on off premise Chapter Board Liaison the efforts of catering. Stacy is currently the Director of Maria Gomez-Laurens Pacific North- Sales at Bold American Events, overseeing west farmers, a catering, design and group dining sales (San Diego) fishers, chefs, team. She won the company’s “Soul of Maria Gomez-Laurens was born in restaurateurs, the Family” award in 2011. With an eye Mexico City and moved to San Diego in wine grow- for continuous education, she earned her the early 80’s. ers, brewers, CMP and CPCE certification. She also Her father was cheese makers, served five years on the National Board of a Diplomat chocolatiers, NACE (National Association of Catering for the Mexi- and artisan Executives). Stacy has a deep apprecia- can Govern- food production for chefs! Their creativity, speed and ment, and her ers in seven ability to hold a conversation during the mother an books, including the bestselling Pike work process is amazing. She currently has entrepreneur. Place Market series and her seminal work, to cook in complete silence– with intense As the only “Pacific Northwest Wining & Dining: focus–for any hope of success! child, Maria The People, Places, Food, and Drink of was privileged Washington, Oregon, Idaho, and British to travel to Columbia.” many parts Braiden has also penned numerous articles “Say you have two chicken breasts—you of the world and posts for The SeattleT imes Pacific put them in the hot pan and they’re liter- with her parents and meet many people in Northwest magazine, Wine Press North- ally stuck... This is the Zen moment—you different cultural settings. Attending and west, Seattle Homes & Lifestyles, and her have to think happy thoughts and be at peace planning special events with her father, Northwest Notes blog (www.Northwest- with the universe. Have a sip of zinfandel, sparked her interest in what would eventu- WiningandDining.com), which she started BUT DON’T TOUCH THE CHICKEN ally become her true passion. in 2004. BREASTS!” It takes a full 90 seconds–an A year after graduating with a degree in She’s also a very active Dame. Since join- eternity–for proteins to coagulate then the

Advertising, Marketing and Design, Maria ing the Seattle Chapter nine years ago, she chicken releases all by itself.” changed her career to Event Production has served in many capacities including Grand Dame Shirley Corriher (Atlanta) and Design. Through the years of her President, Vice President/Program Chair, employment with Hilton Hotels, she was a and Secretary, and is currently the organi- three-time winner of “The Circle of Excel- zation’s International Liaison/Communica- Immediate Past President lence.” This is granted to Sales Producers tions Committee Chair. Mary Moore (Atlanta) with the top 5% sales for the nation and Braiden and her husband of 31 years, Mary Moore is immediate past president the highest honor once can receive with the Spencer Johnson, live in a condominium a on LDEI’s Board of Directors. She served company worldwide. salmon toss from the “soul” of Seattle—the the orga- After 20 years in the Hospitality Indus- iconic Pike Place Market. nization as try, Maria joined HelmsBriscoe, where she twenty-second manages Global Accounts and specializes president, in Mexico Central and South America. She plus one year continues to strive for excellence; and feels “I think every woman should have a as first vice that the true measure of one’s character (in blowtorch.” president and any chosen field), is the ability to adapt, be Julia Child (New York) two years compassionate, listen to your customers, pay as treasurer. attention to details, be respectful and honest, Chapter Board Liaison Mary is the and most of all; practice a sense of integrity. Stacy Zeigler (Atlanta) founder and CEO of The A Michigan girl by birth and a Florida Cook’s Ware- girl for adolescence, Stacy Zeigler settled house (TCW), “Our full humanity is contingent on our hos- in Atlanta Atlanta’s premier gourmet store-cooking pitality: we can be complete only when we are after graduat- school with four locations in Midtown, giving something away; when we sit at the ing from the Brookhaven, Decatur and East Cobb, table and pass the peas to the person next to us University of as well as Cookswarehouse.com. Mary we see that person in a whole new way.” Miami. It opened The Cook’s Warehouse in Midtown Grande Dame Alice Waters (San Francisco) wasn’t until Atlanta in 1995. Under her leadership, she moved TCW expanded from one 2,500-square- Chapter Board Liaison to Atlanta foospace with a cooking school to four and started locations encompassing 24,800 square feet, Braiden Rex-Johnson working at a warehouse space, and office space and (Seattle) The Ritz- a successful cooking school in each store With a journalist’s keen eye for detail and Carlton, that that now conducts more than 800 classes a connoisseur’s love of fine food and wine, she discov- annually. Mary’s savvy business acumen,

8 Les Dames d’Escoffier International engaging personality and love for food are qualities that help make her a suc- Meet the 2013 cessful businesswoman and leader in the culinary field. Among her more than 30 leadership roles and awards over the years, Georgia Trend Magazine named Mary a 2011 Power Woman. Editors Gourmet Insider Magazine honored Mary in 2011 with an All Stars award “There is no such thing as Italian food…. In already set in type and just days before press for “best merchant” practices, and time. That’s exactly what I’ve been doing for TCW was named About.com’s 2012 Florence, they didn't even know how to twirl spaghetti on a fork until a hundred years the LDEI Quarter- Best Kitchenware Retailer. As busy as ly for several years. she remains, she is actively involved ago…. They ate soup, they didn't eat pasta.” Marcella Hazan (New York) It’s my way of with such organizations as the Atlanta contributing to the Community Food Bank, The Carter success of LDEI’s Center Board of Councilors, the Metro in-house showcase Atlanta Chamber, and the Woodward Chapter News publication. Four Academy Board of Governors. Mary Janet Burgess (San Diego) times a year, the continues to cook up good things for magazine is pro- LDEI. She exemplifies the philosophy Janet Burgess graduated from San Diego State University and enjoyed a long career duced by creative that in anything you do, if you’re pas- editors, writers and sionate about it, success will follow. in law enforce- ment. She was one photographers, all of them Dames. Some- of the first female times, along the way to fruition, gremlins officers hired for get into the pages and that’s where I come patrol duties with in, tracking down misspellings, errant com- Executive Director the San Diego Po- mas, missing quotation marks, and some- Greg Jewell (Louisville) lice Department. times, heaven forbid, a missing byline for a After finishing great article. It’s well worth the time. Greg Jewell started his career as a TV culinary school news producer for the ABC affiliate in 1998, Janet in Louisville, but decided there had to studied in Tuscany, be an easier way to make a living. He Italy as well as The Culinary Institute of “You'll never know everything about found a America. She opened her own school, anything, especially something you love.” job in the 4littleCOOKS Hands-on Cooking School, Julia Child (New York) classi- specializing in healthy cooking classes for fieds that children. She taught for many years at the Member Milestones required Macy’s School of Cooking and developed “good Hayley Matson-Mathes the Iron Chef Competition series for chil- writing dren. A food journalist and food stylist, Ja- (Hawaii) skills, good net’s food and table settings have appeared Hayley Matson-Mathes is a culinary con- commu- on ABC, NBC, CBS and KUSI-TV San sultant living in Honolulu. She is executive nication Diego. A founding member of the San Di- director of the Hawaii Culinary Education skills and a ego Chapter, Janet served as Chapter Board Foundation, a good sense Liaison on the International Board. Her 501(c)(3) whose of humor.” first children’s cookbook, CHOP, COOK, mission is to Thus began his career in association MUNCH, was published in 2012. provide Hawaii’s management. culinary students Greg spent 13 years with a Louisville- and working chefs based association management com- access to cut- “I am STILL a newspaper person. I like to pany before founding his own firm in ting edge culi- open up the pages and scan across wide spaces 2000. Les Dames d’Escoffier Inter- nary knowledge national was his second management and then pick out what I want to read...... ” (San Antonio Express) through programs client and 2011 marked his 10-year featuring visiting Grande Dame Rosemary Kowalski (San Antonio) anniversary with LDEI. In addition to chefs and experts. Les Dames, his company manages four Hayley served in government and cor- other non-profits and foundations. Veteran Proofreader porate food-related marketing positions In his almost 25 year career in as- Jane Mengenhauser throughout her twenty-five year career, sociation management, he has served in building a comprehensive background in executive positions with the Society for (Washington DC) culinary promotions and public relations. Foodservice Management, the National When a former newspaper food editor Hayley has served in various leadership Association of Catering Executives, the turns to proof reading other writers’ work roles including Hawaii Chapter President Inflight Food Service Association and it’s like going from the frying pan into the for two years, vice president and secretary. the American Correctional Foodservice fire. It’s time consuming and detailed work She and husband Michael are avid travelers Association. poring over many pages of detailed copy and enjoy exploring the great outdoors.

Spring Quarterly 2013 9 Happy Fifth Anniversary LDEI Legacy Awards! "The Legacy Awards are one of the finest ways in which LDEI fulfills its mission of promoting and developing women leaders, truly in the spirit of Grande Dame Julia Child." - Mary Ellen Griffin, President, Les Dames d’Escoffier International

The Legacy Awards were a mere twinkle Trish Gelles (Seattle), Holly Hadsel- foundation for the Legacy Awards. in Lila Gault’s eyes when she gave birth el-Hajii (Hawaii), Abigail Kirsch and Building on this base, major funding has to this internship initiative in 2008. Suzi O’Rourke (New York), Barbara been made possible through a generous Today it has grown into a rewarding Ostmann (St. Louis), Susan Weinstein grant from the Julia Child Foundation annual program. Co-chaired by Marsha (Miami), Stacy Zeigler (Atlanta) and for Gastronomy and the Culinary Arts. Palanci (New York) and Toria Emas Alison Awerbuch (New York City). The Foundation renewed their $10,000 (Chicago), the Legacy Awards committee Fundraising contributions from the participation for this year, doubling the members include: Suzanne DeGalan and Atlanta, BC, Dallas, New York and opportunities the Legacy Awards can Sue Huffman-Robison(San Francisco), Miami Chapters have enabled a strong offer potential awardees. this year, six legacy awards will be hosted by the following dames: 1. Catering in Atlanta: Stacy Zeigler, Shelley Pedersen, Mary Hataway, Sandra Banks, Kristy Cook, Nancy Lutz; 2. Pastry Production in Dallas: Shari Carlson; 3. Catering and Restaurant in Seattle: Lisa Dupar; 4. Farm-to-Table on Long Island’s North Fork: Paula Satur and Ursula Massoud; 5&6.Wine in Livermore, California: Carolyn Wente and Amy Hoopes. Photos: (top) Marsha Palanci and (bottom) Toria Emas. Gida Snyder Honolulu Kubee Kassaye New York City “Stop calling it a kitchen. You don’t make cheese in a My life journey has taken me to places I have never kitchen. You make cheese in a creamery or a factory... dreamed possible. If you told me 15 years ago, when I ar- not a kitchen.” This was my first piece of valuable rived here from Ethiopia, that I would be the recipient of the advice from Paula Lambert, seated in her office at the 2012 Les Dames d’Escoffier Legacy Awards, I would not have Mozzarella Company in Dallas on the first day of my believed you. But dreams do come true. LDEI Legacy Awards internship. It doesn’t seem like My week with Chef Margaret Ch- much by way of advice, but for a cook with a back- isholm was a life-changing experience. ground in restaurants and catering, it was the first of She immediately took me under her several “Eureka” moments that I experienced. Cheesemakers operate in a very wing when I arrived in Canada. One of different world from cooks–even a different world from bakers, whose ties to the the most important aspects of the week science and art of the craft may hold more similarities. was the opportunity to work closely with A key to quality cheesemaking is accepting these differences, and understanding Chef Margaret and her team at Culi- the balance between the science of cheesemaking–from the microbiology of milk nary Capers Catering. We celebrated to the necessity for a practically sterile work environment–and the creativity and Les Dames d’Escoffier’s Julia In Paris innovation required to yield the flavor, texture and success of the final product. Gala Dinner at Four Seasons Hotel in It’s this balance that I was able to witness first-hand at the Mozzarella Company. downtown Vancouver. It was truly amazing! I have never had the Paula’s cadre of loyal, hardworking employees (mostly women) are dedicated opportunity to work at such a prestigious event and learn what it to their jobs, so much so that some have been with her for nearly the entire takes to present a 10-course dinner. 30-year existence of the company. They are diligent and meticulous and, most My week was full of lessons, inspiration and many oppor- of all, proud of the work they do and the delicious results; fresh hand-pulled, tunities to meet and seek the advice of so many chefs and the traditional-style mozzarella cheese at the fore, and about 16 other styles of cheese incredible Les Dames of British Columbia. The hospitality and that rotate in seasonally. generosity was world-class and so appreciated. In my short but full time at the Mozzarella Factory, I was able to see and partici- I left Vancouver with a new set of skills, wide-open eyes and pate first- hand in practically every aspect of how the revered artisan cheese-mak- cherished memories. I have a greater appreciation of commu- ing factory operates. The activity was non-stop, from the fresh milk pasteurizing nity. Chef Margaret, you are an amazing mentor and dear sister; in huge vats to the smooth, hot mozzarella curd being pulled into perfect round I will never be able to thank you enough for this outstanding orbs of cheesy deliciousness at a lightening fast pace and then packaged for sale to experience and I appreciate you for making it possible. hundreds of restaurants and stores in Dallas and surrounding areas. On the office My journey continued at the 2012 Les Dames d’Escoffier side, I was fortunate to spend time with Giles Davidson who translates his busi- Annual Conference in St. Louis, Missouri. I was overwhelmed ness acumen into keeping the factory running smoothly and interfacing with the with the hospitality and I had a chance to meet so many aston- cheese makers and factory management. Thirty years in business, Paula stresses ishing women. Being inspired by their stories, their successes in the importance of customer relations, taking me on excursions to restaurants life and their entrepreneurship endeavors, I was truly embraced that use Mozzarella Company products, where the staff takes time to come out by the spirit of Les Dames. and greet her. Somewhere in her extremely full schedule, she still finds time to Being the recipient of the 2012 Les Dames d’EscoffierL egacy attend the farmers’ market with her cheese, and to visit with old friends and loyal Awards has given me the courage to take another step in real- customers and to make new ones. izing my dream of owning my own restaurant. I do not expect An inspiration to me as a novice cheese maker, Paula graciously took time to it will be easy and do not expect for it to happen right away, but show me the bigger picture and to give me my biggest “eureka” moment. She I have learned that it will happen if I am dedicated and take showed me that artisan doesn’t necessarily mean small! With the right planning, my inspiration from all of the Dames who have so generously diligence and passion and above all, a quality product, artisan can also mean shared their wisdom and encouraged me to dream big! creating a successful brand. At our tiny dairy in the middle of the Pacific, I will I wish to thank each and every one of you for supporting move forward with this new perspective and motivation. Thank you, Les Dames this award and giving back on so many levels. I hope that you d’Escoffier International, for the wonderful opportunity and thank you Paula, for continue to inspire so many of us who are truly living our dreams this special, unforgettable experience! because of all of you. You have my deep appreciation.

10 Les Dames d’Escoffier International Jodi Remenap Los Angeles Kathy Masunaga Honolulu

Having no idea of what to expect upon my arrival to the North Fork One should not scream and jump up and down in Costco. of Long Island, I was determined to keep an open mind, trust my gut The phone call came in after the given decision date, and I instinct and pay attention to my surroundings. I feel I gained more from had assumed that someone with a stronger resume had been this experience than I could have predicted, including a lesson in pronun- chosen. I was to spend a week with Gale Gand. Yikes! For a ciation of Native American words… self-described introvert and largely self-taught baker, win- Satur Farms ning one of Paulette Satur and Eberhard Muller, two very the Les Dames dedicated and hard working people who endure d’Escoffier long hours, were very gracious hosts. Satur Farms, Legacy Awards located in Cutchogue (Catch-awg) New York, is represented the leading producer of leafy greens and herbs in a once-in- Long Island, supplying many of New York City’s a-lifetime, restaurants as well as Whole Foods stores and intimidating other markets. A passion project grown into a opportunity. large scale production, Satur Farms is truly a labor I had ar- of love between husband and wife. Their dedication to provide locally- ranged to grown, sustainable produce to the Long Island region is second only to spend my week their dedication to provide sustainable income to their employees who are in Chicago in provided with year-round work in both New York and Florida, where they August, when LDEI Chicago Board with Legacy winner Kathy Masunaga (In also have farmland. This spoke volumes to me about the nature of the way my sons would front of Jean True): Back Row: L-R: Shannon Kinsella, Tami Miz- Paulette and Eberhard do business. It is not just ecological in the sense of be home to run rahi, Toria Emas, Jean True, Candace Warner, Veronica Hastings, the environment and earth but in the sense that everyone is well cared for. my pie food Jennifer Lamplough and Sharon Olson. This creates loyalty to the brand and promotes positive energy amongst truck business. employees, which I believe also translates directly into the plant-life they Upon landing, I received a call from Gale–with directions to nurture and harvest. a dinner with her Elawa Farm volunteers. She explained that Paulette Satur gave me a full tour of the packing facility and all of their I would her recognize her as the short person–at 4 foot 10 farmland. I had an inside look at their daily routine….. Eberhard Muller, inches, I am able to make Gale feel like a tall person. Every- acclaimed chef turned farmer, took time from his workday to show me one managed to put my fears at ease and welcomed me with around the North Fork of Long Island while we shopped for dinner’s open arms. The old-fashioned cocktails and wonderful dinner ingredients. I picked his brain about life as a restaurant chef more than I definitely helped. actually assisted him in the kitchen, but I was honored to work along side In August, Elawa Farm is in its full glory. Rows of heirloom him, nonetheless. They so kindly welcomed me into their home for an tomatoes, edible flowers, gigantic red okra, obscure variet- amazing meal, which consisted of entirely local ingredients, from not only ies of eggplant and peppers–it’s a picture-perfect landscape Satur Farms but the local fish monger, apple orchard, and various wineries. of food. The farm is serene and misty in the morning fog. Paumanok Vineyard The kitchen at Elawa is pristine, a hybrid of the best of a Located in Aquebogue (Agwa-bog) New York, this vineyard and win- home kitchen and commercial kitchen. My tour of the farm ery represented to me the epitome of love and family. Begun many years included a visit to the wildlife conservation/ rescue opera- ago as a weekend hobby, Paumanok winery transitioned into a full time tion, which shares the grounds, complete with giant snapping job for Ursula Massoud, her husband Charles and their three children. turtle, newborn baby rattlesnakes, and bobcat. The kookabur- Paumanok (Paw-Man-awk) is the Native American term for “Long Island” ras Aussie and Harriet (they really do laugh) and hawk were and thus the vineyard’s namesake, inspired by the poetic styling of Walt there to greet me each morning. Whitman. My experience in Chicago was largely a glimpse into what Science and Art come together in the process of wine making–this is very could be. Gale was a gracious and warm mentor, allowing me clear. Monitoring pH levels and rate of fermentation in addition to careful to intrude into her life. As I tweeted and instagrammed my determination of precisely when to remove the grapes from the vine are journey, one of the first responses was “OMG, Gale Gand. I part of the ongoing process necessary to create the desired outcome. In love her! I watched all of her shows in college and felt like she speaking to other vintners, I was given insight to different techniques used was my roommate. Please tell me she is as warm and funny to achieve different flavors. It varies between leaving grapes on the vine as she seemed on television–I will be so disappointed if she is longer to adjusting the amount of leaf cover according to the amount of not!” I was happily able to respond in the positive. sunlight in a given part of the vineyard. It became clear as to why smaller I accompanied Gale to a cooking demo and book signing, batches of less commercially produced wine may carry with it a hefty price during which she took the time to talk to and encourage tag. And all for good reason–time and effort to pick grapes by hand and to a young girl who was interested in a culinary career. Gale’s pay such attention comes at a cost. Well worth it, in my opinion. relationships with young people and her ability to mentor and Watching the Massoud family modify their daily routine in a moment’s encourage them was evident throughout my time spent with notice showed that in winemaking, one must remain flexible. Reminding her. I also spent some time working with Gale in the Elawa me that this is true in life, in general. In the words of Charles Massoud, Farm kitchen, and joined her at the opening of a bakery/ “We are partners with Mother Nature. Junior Partners, that is.” restaurant for which she had designed the menu. Through This week, I met two couples, driven by their personal bond and their the Dames I was able to take a brief tour of the French Pastry similar interests, who came together to create something from nothing. School, which has now been added to my wish list of “where I It was fulfilling to witness these two success stories for myself. From both want to go when I grow up.” In a perfect world, this is where proprietors, I learned that remaining true to one’s ideals while fostering the I would like to end up someday. I see myself taking classes growth of a new business is key to the ecological success of the business forever, a perpetual student of the art of baking. and the employees and families involved. All good things must end. My only regret is that I failed to

Spring Quarterly 2013 11 bring my numerous cookbooks authored by Gale Gand to have her autograph them. I did get the photo with her, however, proof that I JODIE BATTLES Charleston did have that glorious week in Chicago. Mahalo to all the Chicago Dames for their hospitality: the concert at Ravinia, the dinners, and Upon learning I was a recipient of the LEDI Legacy Awards, I for escorting me about so that I did not get lost. But most of all, for began reflecting on the formative years when wine became a central the open arms and friendship offered with such generosity. I hope focus in my life. Seven years ago, I decided to make a drastic career to have the opportunity to cross paths many more times and to exchange from the finance world to pursue my passion as a wine and tend an invitation to host them in Hawaii sometime soon–perhaps hospitality professional. Now as a restau- during the winter as an escape from the cold. rant General Manager and Wine Director, I continue to further my studies and obtain wine certifications; however, my time with Katie Dolph Boston Wente was my first journey to California wine country and no amount of study can My week at Wente started with a bang. Arriving after cross-country compete with the experiences I was privi- travel, I enjoyed a lovely dinner with Amy Hoopes and was given leged to have during that visit. a brief introduction to my itinerary. With just enough sleep, I dove My mornings began before sunrise as I right into harvest at the winery; elbow-deep in grapes that were joined 5th generation head winemaker picked in the dark hours of the morning, rushing to get them into Karl Wente and his team. With viticulturist Alex, I collected temperature controlled tanks before the heat of the afternoon set in. A grape samples from several vineyard blocks, which we tested for tour of the winery showed me how Wente is able to maintain quality brix levels to ensure optimal picking times. In the afternoon, I at different price points; how joined Karl on his daily drive of the expansive vineyards and sur- they're experimenting with vey of overall operations. We stopped to walk the rows of vines, small lots in different barrels; tasting grapes as we conversed. I learned his methods in determin- and how the work flow hap- ing when to harvest and the importance of his hands-on approach pens at a scale I'd never seen. as he stays connected to the grape growing and winemaking After a quick shower, I had processes every step of the way, and about the uniqueness the dinner with Heather from the Livermore vineyard sites possess. I also spent considerable time marketing department. in the winery working alongside Claude, head winemaker of the The next day it was out to the Small Lots. Claude is a construction worker turned winemaker, vineyards! I sampled grapes previously making wine only as a hobby. We partook in barrel with Alex before sunrise and sampling, sorting and processing grapes, and discussing fermenta- learned about her passion for tion and aging techniques. sustainable agriculture and cre- Outside the winemaking team, I spent time with others who ative ways to controvert pests advanced to become integral players contributing to the Wente and disease. Later, I had dinner legacy over time. I enjoyed a day with Master Gardener Diane, with Nicole from marketing. After another night of just enough sleep, whose passion and skills as a 10-year veteran server with a small I was off again to the kitchen garden, where I met Diane, the master herb garden led to the creation of her flourishing one-acre garden gardener. I saw amaranth growing for the first time and learned about adjacent to The Restaurant. And there was the Restaurant Som- crop rotation and beekeeping. After a quick lunch, I met Leslie, who melier, Jorge. We blind-tasted wines, had “wine geek” chat about took me to other wineries in the area. During dinner with Julie and favorite regions and producers, and I learned he began in the Kris, they shared their own stories of career and growth, passion and kitchen at 17 working his way up to oversee the extensive, beauti- pursuit. ful wine cellar and program. Touring the grounds with Sarah, I was amazed that Wente managed Throughout the week, I also shared delicious meals over to be the first golf course certified by the Audubon Society, even if it stimulating conversations with Wente family and executives Phil meant being a safe haven for all sorts of unsavory critters (rattlesnakes Wente and Carolyn Wente and Amy Hoopes. Each provided and tarantulas included). To wrap it all up, I spent a morning with the insight into the history, philosophies, and culture of the winery, chef, picking vegetables in the garden and learning about his passion restaurant, and entire company as well as their personal stories as for grass-fed beef raised on Wente land and paired with Wente wines. they’ve grown into the accomplished individuals they are today. To come full circle, I sat in on a meeting where many of the people I Getting to know the dynamic individuals behind the brand met discussed how they could meet their goals, produce a great expe- enabled me to grasp the true scope of Wente. They are pioneers of rience, and have less of an impact on the environment. Livermore rooted in history, family and tradition, yet they contin- It was inspiring to hear how each of these people came to this point ually propel forward with a resounding, underlying passion. They in their careers, about the challenges they've faced, and the opportu- foster growth and cultivate opportunities for their team, which is nities they've been given. It was inspiring to hear how each of these compromised of the most passionate, talented and inspiring in- people came to this point in their careers, about the challenges they've dividuals I’ve ever been fortunate enough to work amongst. This faced, and the opportunities they've been given. When I won a award has been a gift that not only elevated my understanding of Legacy award to visit Wente, I expected to meet an admirable woman the Livermore wine region, general viticulture practices, and the who would provide a brief peek into her world and experience. processes imperative in crafting superior wines but it has been the Instead, I met ten! The week I spent at Wente felt like home amidst best affirmation of my decision to follow my heart seven years ago the vineyards, the kitchen garden, and the cellar. It was fun to be able into the amazing world of wine and hospitality. I will strive to to relate my previous experience with winegrowing and cellar work. inspire and educate others in all my future endeavors the way the But I was taken aback by the unbridled innovation and dedication Wente Team did for me. to progress and sustainability that thrives at Wente. I was profoundly touched by the conversations I had with all the intelligent, talented, and gracious women I met.

mark your calendars for the october 26, 2013 legacy awards Luncheon in austin.

12 Les Dames d’Escoffier International Reaching New Heights: 2013 Board of Directors meet in Denver

By Braiden rex-Johnson (high) heels in 2013 LDEI Board: (Seattle) Morrison, Colo- L-R: Beth Allen, rado at Th e Fort Maria Gomez, yee-ha! in late January, the Mile-High City President Mary restaurant, owned Ellen Grifﬁ n (in not only welcomed cowboys, rodeo riders, by Denver Dame pink), Braiden and 4-H Club members to the national Holly Arnold Rex-Johnson, Ann Stratte, Mary S. Western Stock Show, but nine lDei Board Kinney. eleven Moore, Amy Hoopes, members and executive Director greg Jewell local members, Crickett Karson and for their fi rst face-to-face meeting of 2013. including Chap- Lori Willis. Due to a family emergency, During a Friday-afternoon session at Hotel ter president Stacy Ziegler could Monaco in Denver, the Board identifi ed and Marcia Kramer, not be present. prioritized its objectives for 2013. lDei First event organiz- President Mary Vice president/president-elect Beth Allen ers Beverly Cox Ellen Grifﬁ n. Photos by Braiden and lDei Director of partnership Develop- and Jan Find- Rex-Johnson ment Brent Frei presented the jaunty new later, and Denver Sponsor Brochure created especially for the treasurer/lDei austin conference. past president a lively exchange of ideas ensued about Teresa Farney, how best to serve lDei’s generous spon- turned out at the sors at conference and year-round. Beth also “adobe Castle” introduced the newly augmented affi nity to welcome their Discounts program. guests. During Saturday sessions, the Board ham- Selections from mered out long-term strategy and refi ned Denver Dame details for the Brock Circle. it also conducted Sally Davidson’s reserve met its match with a massive Molasses- conference calls with the austin Conference Th e Winery at Holy Cross abbey comple- and Chile-glazed pork Shank. goody bags and Committee, which has chosen “a Culinary mented each of four courses. Her Sangre de hand-painted cookies formed the fi nal thought- Crossroads” as its theme, and the green Cristo nouveau, a Beaujolais-style red wine, ful touches to a truly memorable evening. tables Committee, which will continue its paired nicely with an appetizer platter brim- after such a productive series of business partnership with national Food Day in 2013. ming with bison-bone marrow, sausage, and meetings by day, and gracious outpouring of after meetings inside the hotel concluded, tongue; peanut butter-stuff ed jalapeño peppers; Dames-style hospitality by night, the lDei the lDei Board kicked up its collective and rocky Mountain oysters. Colorado Merlot Board left Denver on a rocky Mountain high.

It takes Sysco.

Spring Quarterly 2013 13 GLOBAL CULINARY post cards

symbolic of the contributions they made to american culture––in cuisine, Gullah Lunch: Charleston art, music, language and economy. On a mission to educate, Jonathan’s main focus is school children, starting in Dames Explore Cultural South Carolina. He particularly wants african american students to develop self-esteem and pride as they learn about Connections Th roughdescendants today.Food the vital roll their ancestors played in By Susan Fuller Slack restaurant owner and acclaimed gullah american history. (Charleston) chef Charlotte Jenkins served a bountiful Jonathan's bold, colorful rice project lunch cooked in the style of "her mama, paintings illustrate the historical life of the Th e Charleston Dames and guests gath- her grand mamma and all the mamas gullah and joyfully celebrate their contri- ered for lunch in January, at gullah Cui- that came before her." We feasted on butions to the rice economy. S.C. author sine in nearby Mt. pleasant. Th is marked collard greens, roast chicken with gullah pat Conroy depicts the gullah people in the beginning of the chapter’s gullah seasoning, yams, and gullah Spiced rice Jonathan’s paintings as, “looking like they Culture initiative, an in-depth study of the with chicken, pork sausage, shrimp and got dressed while staring at rainbows.” foodways of these unique people through- vegetables––a dish Oprah featured in her “art is an integral part of every child’s out the lowcountry, an area in and around magazine. Charlotte authored Gullah development. grandmothers should en- Charleston and the coastal Sea islands. Cuisine: By Land and By Sea, a culinary courage this and be the main supporters (in georgia, this cultural group is called history of the gullah, graced with art of the arts.” Jonathan adds, “Th ey’ve lived gechee.) Sarah graham coordinated the from award-winning gullah painter Jona- long enough…and know how art works. “ lunch and program. than green. each bite of rice that day was becom- Th e gullah descended from africans “it all began with rice,” explained ing more meaningful. Jonathan’s words who involuntarily migrated from coastal Jonathan, who was our guest speaker. were food for thought; Charlotte’s rice-growing regions of West africa–– He founded the nonprofi t lowcountry satisfying gullah lunch was “good enslaved because of their knowledge rice project, in partnership with numer- food for the soul,” a phrase she prefers of rice cultivation. Th ey brought with ous entities like the university of South over “soul food.” the foodways of this them native cultural practices, cooking Carolina and College of Charleston. its unique culture continue to influence techniques and memories of a rice-based mission is to stimulate a rich dialog that the South Carolina “rice kitchen” and cuisine. geographical isolation and a can provide historical accuracy on the key the american table. rich oral tradition helped preserve skills role african-americans played in build- and rituals, passed through the genera- ing South Carolina’s rice economy. rice is tions to gullah

Charlotte Jenkins, Sarah Graham, Anne Semmes Middle row: Lauren Mitterer, Peg Moore, Susan Wigley, Danielle Wecksler, Back row: Jennifer Goldman, Deidre Schipani, Jonathan Green, Na- thalie Dupree, Paige Crone, Susan Slack, Marion Sullivan. Photo by Paige Crone A Gullah lunch: Collard greens, roast chicken with Gullah seasoning and Gullah Rice prepared by Chef Charlotte Jenkins. Carolina Gold rice harvested at Charleston’s Middleton Place. The plantation’s income in colonial days was mostly from rice. Photos by Susan Slack To winnow rice, the Gullah used coiled fanner baskets, crafted from tall dark marsh grass (bul- rush). Later they used sweetgrass, pine needles Charlotte Jenkin and William Bald- and palms. Rice in the basket would be tossed win’s Gullah Cuisine cookbook cover. into the air and caught, as the chaff would blow Evening Post Books. away. Photo by Nancie McDermott

14 Les Dames d’Escoffier International Ethiopian Dinner: Seattle Dames Build Global Friendships through Food By Braiden rex-Johnson beans are roasted over a fi re and ground, (Seattle) then brewed in the jebena (traditional black pot). in early november, ethiopia’s ethiopians eat with their hands, us- cuisine, customs, and culture ing bite-sized pieces of injera—large, came to life for close to 40 elephant-ear-like circles of spongy un- lucky Seattle Dames, family leavened bread made from teff grain— members, and friends at enat to dip and grab wat—spicy vegetable- ethiopian restaurant. Th e and lentil-based stews. Beef, chicken, chapter’s global Culinary and lamb (no pork) are eaten on special initiative (gCi) Chair Jerilyn occasions. Brusseau, gCi Committee During the meal, we enjoyed ethio- members Maria Coassin and pian beers and homemade tej (honey Karen Binder, and immedi- wine); tiny cups of dark, strong ethiopi- ate past president Martha an coff ee fortifi ed us afterwards. as the Marino, spearheaded the in- perfect send-off , our hosts performed CLOCKWISE FROM TOP: In the novative program hosted by two female Ethiopian coffee ceremony, green ethiopian dances dressed in gabbi or coffee beans are roasted and ethiopian entrepreneurs: tsige Dibaba, netella, traditional costumes made of ground, then brewed in a jebena chef/owner of enat restaurant, and woven cotton. (black pot), to create dark, strong amarech tegegnework, owner of yehager coffee. Ethiopians use bite-sized Maria Coassin summed up the pieces of injera to dip and grab trading, an ethiopian food/spice/beer/ evening perfectly. “amarech and tsige. wat—vegetable- and lentil-based wine import company. . .did what they do best: prepare deli- stews spiced with berbere, a red-pepper-based spice. Women tegegnework gave a lively powerpoint cious food, share it with us as if we in gabbi or netella, the traditional presentation, in which we learned that were part of their families, and show Ethiopian costume made of woven agriculture is ethiopia’s major commer- cotton, showcased their country’s us the love they have for their country dances. Ethiopian spices such cial activity and coff ee is the country’s and how proud they are of their heri- as berbere, a red-pepper-based most important export crop. During the tage. . .Th at is what global Culinary spice, play a big part in the ﬂ avor ethiopian coff ee ceremony, green coff ee proﬁ les of Ethiopian cuisine. initiative is all about!”

Ancestral Potluck: San Francisco Dames Learn about Chapter Members through Food

By Sandy Hu is inexpensive and easy to execute, since (San Francisco) global members provide the food and drinks. after attendees load up on a smor- Culinary initiative Chair gasbord of delicious international When former lDei president dishes, each person introduces what she Suzanne Brown founded the global brought and why it resonates with her Culinary initiative (gCi), it provided heritage. Th ese stories are warm and another way for chapters to connect to rich in the telling and enable Dames to the “international” promise of lDei. relate to one another on a deep personal Th e question was, how would chapters level: through shared stories of food embrace the opportunity? and family. While participation is not mandatory, For more ideas for gCi activities, initiatives like gCi link the chapters in please go to the global Culinary common cause with a shared vision. and initiative section of (ldei.org, click on a gCi event can be simple to organize. the gCi tab and fi nd gCi For the past few years, the San Fran- Chapter projects. http:// cisco Chapter has held an ancestral ldei.org/index.php?com=gc potluck in which members bring a dish i&action=chapterprojects) from their culinary heritage. Th is event

CLOCKWISE FROM TOP: Sandy Hu. Dana Woldo served fragrant rugelach. San Francisco’s ancestral potluck table. Linda Anusasananan prepared Steeped Chicken Breasts from her new book, The Hakka Cookbook. Suzette Gresham, Chef/Co-Proprietor of Acquerello, contributed savory turkey soup.

Spring Quarterly 2013 15 LDEI Green Tables and Food Day Celebrate Th eir First Year together

CHARLESTON CHICAGO HAWAII NEW YORK PHILADELPHIA

By linda S. geren urban Farm project was designed and imple- education teachers. Hawaii Dames showcased (philadelphia) and lynn mented by Elizabeth Beak. local organic various tasting stations around the campus on farmer Jim Martin, of Compost in my Shoe, how to prepare and cook vegetables using local Fredericks (new york) brought a beautiful display of just-harvested agriculture produce. Th e educational tasting all across the country, members of les vegetables and talked with guests about the stations included: green Smoothies, paint your Dames d’ escoffi er international participated benefi ts of organic growing. lettuce &tomatoes, getting Creative with in Food Day 2012, a nationwide celebration CHICAGO CHAPTER Herbs & greens and a live cooking demo with and movement for healthy, aff ordable and OCTOBER 21, 2012 Chef Kevin Hanney of 12th avenue grill and sustainable food. Th ere was a fabulous array Bronwyn Weaver of Heritage prairie Farm Salt. Th e goals were to introduce students of events, each unique and individual, yet all in elburn, il hosted a Food Day event to to a variety of vegetables and to teach parents Jill nordby’s refl ected the shared interests, from diverse celebrate the season’s bounty and Family- various ways of preparing them. perspectives, that is such an important com- Farmed.org. guests were bused to the farm CSa truck, Holoholo general Store was on ponent of our international organization. where mixologist Kristine Sheered from hand for students to walk through and see vari- Th e green tables advisory committee 2012 Koval Distillery created a signature cocktail, ous produce. recipes are being provided for a initiative worked to establish partnership with the Koval Harvest. guests were off ered hors cookbook to be sold by the school. the Food Day Organization to assist our chap- d’oeuvres that showcased local produce and NEW YORK CHAPTER ters in promoting and showcasing the great farmers. Th e day included a tour of the farm JANUARY 10, 2013 work they already do. it has produced real, (emphasizing the unique system they use to lDny celebrated Food Day with the fi rst tangible success. Th e green tables/Food Day rotate crops) as well as a silent auction, live cooking demonstration of its parents re- partnership continues to grow and develop in music and an opportunity to purchase wares source program. (Originally scheduled for 2013. Over 2300 Food Day events were held from several artisan vendors and shop in the October 30, the event was cancelled due to in 2012, many by our chapters and members. Heritage prairie farm store. Hurricane Sandy.) Our green tables initia- Th is article can provide only a sample of the top Chef alum & executive Chef Sarah tive lDny is collaborating with Wellness in events held this year, but please visit the green grueneberg and executive Sous-Chef Chris the Schools (WitS) to promote community tables web site to learn more. go to http:// Marchino created the spectacular Spiaggia health and well-being by educating commu- www.ldei.org and click on green tables in the farm-to-table menu. it featured products from nity children and parents about where their menu. remember, it’s not too early to start Harvest Moon Farms, Otter Creek Organic food comes from and why it is key to their planning your Food Day event for 2013! Farms, goodness greeness, Mint Creek, future. together we created a resource for angelic Organics, Becker lane Organic and the parents to foster a healthier lifestyle outside CHARLESTON CHAPTER host farm. Th e 5-course family-style meal was school by helping them to make more in- OCTOBER 24, 2012 plentiful and delicious. Th e tables were adorned formed food choices and by creating opportu- in conjunction with the Medical university with diff erent varieties of local squash (which nities for parents and children to learn how to of South Carolina Dietetics association, the were sent home with guests) and some simple shop and prepare meals together. Charleston Chapter of lDei held a farm-to- fall fl owers. guests boarded the buses back to Th e event took place at pS278 located in the table food exposition at the urban Farm on city life after an idyllic day spent at the farm. inwood Section of Manhattan. Ellie Krieger, the MuSC campus. Jacque Davis, Donna HAWAII CHAPTER host of Food network's Healthy appetite, Gustafson and Jacqueline Th urston provided OCTOBER 19,2012 and member of lDny's green tables Com- demos of seasonal foods and the MuSC Dieti- as a part of green tables and Food Day, mittee, prepared three simple recipes based on tians provided educational activities as well as the Hawaii Chapter partnered with liholiho cooked (leftover) chicken, a way to save time activities for kids. Th e urban Farm staff gave elementary School for their Food Day and and money. Th e demonstration was followed tours of the plantings and explained how the Fitness Fair. More than 400 students expe- by a panel discussion in Spanish (the school's newly created urban Farm project is becoming rienced movement activities in the school’s parent body is 80% Dominican). participants an integral part of the MuSC community. Th e open fi eld directed by their volunteer physical shared their expertise in shopping and meal

16 Les Dames d’Escoffier International Seattle Dames Promote Award Winning Seed-To-Table Sustainable Food System Practices By Braiden rex-Johnson (Seattle) in the year 2000, long before savvy chefs throughout the country started chanting the “local, seasonal, sustainable” mantra, a PHILADELPHIA SAN DIEGO WASHINGTON DC handful of Dames and fellow instructors at the Seattle Culinary academy (SCa) at Seattle Central Community College were planning strategies to incorporate scavenger hunt run by the network already teaching their students how to source local products and healthy foods into family meals. for a Healthy California. in addi- incorporate them into satisfying recipes and menu plans. On their way out, parents were tion to the chefs, chapter members But not until June given samples of the three prepared helped dish up and distribute 300 2012 were these recipes. servings of soup to attendees. pioneering eff orts recognized with a PHILADELPHIA CHAPTER WASHINGTON DC CHAPTER national green award OCTOBER 7, 2012 OCTOBER 28, 2012 and $1,000 prize from philadelphia’s Food Day celebra- lDei DC celebrated “Food Day Kendall College and the tion “Breadbasket” was a collab- Fun!” on Sunday, October 28 at Oc- Center for the advance- orative event among philadelphia casions Caterers. Th e event benefi t- ment of Foodservice Dames, philadelphia Slow Food ted Martha’s table; an organization education (CaFÉ). and over 20 nonprofi t organiza- dedicated to developing sustainable “SCa was one of the tions from the area. Th e event solutions to poverty. During “Food fi rst culinary schools in was held at World Café live and Day Fun!” DC Dames provided the nation to off er for- L-R: Seth Caswell (Chefs Collaborative national Board featured an interactive panel of rec- nutritional information by means mal coursework in sus- Member), Chef Kären Jurgensen and Kerry Coughlin ognized leaders of the local access of games, recipe demos (pomegran- (Marine Stewardship Council) at the Chefs Collabora- tainability, highlighting tive National Summit awards ceremony. Food Community discussing the ate guacamole, Chicken apple the value of local and TOP: Dame Kären Jurgensen (L) cooks with SCA various organizations, their roles in Salad, and persian Carrot rice), seasonal sourcing,” said student Kat Hamar-Schonberg. Photos by Vera Chan food access, the challenges they face and tastings of seasonal foods Christopher Koetke, and the future of clean, local and (Fruit Smoothies, roasted But- vice president of the Kendall College School of Culinary arts. fair food for all in the philadelphia ternut Squash Soup, and roasted in addition to mandatory coursework teaching sustainable region. philadelphia Dame chefs Winter Fruits). Th e culmination food-system practices, SCa students learn how to plant, tend, prepared a buff et lunch, featuring of the event was a communal meal and harvest the land. nose-to-tail butchery and food-pres- local products. Following lunch, at which participants, volunteers, ervation skills are taught, and students operate a gMO-free guests had the opportunity to meet and Martha’s table staff members kitchen. a $50,000 gift from les Dames, Seattle Chapter, and mingle with all of the partici- enjoyed a sumptuous buff et of all helped fund the college’s plant-science lab and green house. pating organizations. the day’s dishes. Seattle Dames serving on the faculty at SCa include associate SAN DIEGO CHAPTER Dean Linda Pal Chauncey, program Manager Joy Gulmon- OCTOBER 24, 2012 Huri, and Chef-instructor Kären Jurgensen. On October 24, San Diego Dames Dame Jurgensen, an SCa tenured faculty member, co-au- participated in national Food Day thored Rethinking the Kitchen: Th e Sustainable Kitchen Hand- CHARLESTON Charleston Dames Jacque Davis book and “Chefs on the Farm.” She serves as a chef-educator at at the public Market. We collaborat- and Jacqueline Thurston (2nd and 3rd from left) ed with the network for a Healthy with friends during Food Day. the Quillisascut Farm School, and founded the Seattle Chapter of Chefs Collaborative (CC). She was chosen from among California with a stall off ering live CHICAGO Kristine Sheered from Koval Distillery. more than 100 people nominated to receive the CC Sustainer cooking demos, during which Chefs HAWAII Liholiho Elementary school kids sample Julie Darling and Amy DiBiase foods with herbs and greens. award during the organization’s fourth annual Sustainable Food Summit. made a gorgeous minestrone soup NEW YORK Ellie Krieger demonstrates time- with ingredients harvested from the and money- saving recipes during Food Day. Held in Seattle last October and hosted by SCa, the Summit market. More than 150 students, PHILADELPHIA Philadelphia’s Food Day celebration attracted 300 attendees and internationally recognized speakers plus accompanying adults and shop- included a fabulous buffet lunch. including ruth reichl and Kim Severson. pers, enjoyed the soup along with a SAN DIEGO San Diego Dames celebrate Food Day. “as a chef, i want access to fl avor that only comes from just- market tour, Harvest nutrition Ob- WASHINGTON DC Dame Katherine Newell Smith picked freshness,” Kären said. “i want diversity of products to stacle Course and Meet the Farmer works with children on Food Day. choose from and create with. and, fi nally, economics—if my local farmers prosper, my community prospers, then so do i.”

Spring Quarterly 2013 17 Let’s Talk About Food: How to Organize a Community Conversation louisa Kasdon (northeast) Based on co-creating over 50 public “food” events around Boston in the past three years, here’s what i’ve learned. With a passion, a playbook and plenty of good institutional partners (even with a non-existent pocket- book), you can spark a food revolution in your own town. Th rough the simple act of public conversation, we can change the future of food in our country–one city at a time. in 2010, i started an organization with the clunky sounding name, let’s talk about Food (www.letstalkaboutfood.com) My goal be the trigger for an energetic conversation. topics range from a teach-in on the Farm was simple and not very well thought-out: to i wrote a glowing review but, at the time, no Bill, the Sustainability of new england Sea- engage people of all ages in the conversation one wanted to see it. food, a School Food Breakfast Club and the about food. i didn’t care if the hot topic for With help from foodie friends, we put Science of Cooking. upcoming public forums any one individual was sustainability, urban together a screening at the Boston’s Museum include Food labeling (at Harvard law School) farming, obesity, school food, food labeling, of Science for the food community–chefs, nu- and What’s up with Food allergies, with home cooking, or simply the joy of eating. i tritionists, academics, people from the public Mit, Harvard, Mass general Hospital and the fi gured that if you could connect each person sector and basically, anyone else in our contact Cambridge Science Festival. Th e next outdoor with a food passion, they would ride that ray lists. Th e response was overwhelming. an audi- festival in Boston is October 2013 with our straight to the center of change. torium fi lled at 2 p.m. on a tuesday afternoon, new producing partner, the Boston Globe. let’s talk about Food has morphed from with 200 more on the waiting list, shocking i am proud of what i’ve accomplished. a little do-good idea to a city-wide umbrella me, and the museum staff . i knew i was on to But here’s the point: i didn’t do it alone. i organization that presents educational events something. let’s talk about Food was born. reached out to everyone i knew for help. By in partnership with universities, museums, Since that fi rst event, we’ve partnered with asking organizations, experts and volunteers libraries, hospitals, cities and towns, cooking the Museum of Science, Harvard law School, to do what they do best and most easily, i schools, trade organizations, science festivals the Chef’s Collaborative, the new england put together the blueprint for a community and a host of other non-profi ts. aquarium plus the cities of Boston and conversation. i’d love to share my experience it all began with a press screening of the Cambridge and many more, bringing experts with Dames in other cities and work together documentary, Food, Inc. When the movie and the public together. Most notable was a to get everyone, everywhere, talking about came out, i yippie-d at the preview. as food public festival that brought 10,000 people out food. When everyone has a stake in what we editor of an alternative weekly and former in a summer rain storm. each event has been eat, the quality of our food will soar. restaurant owner, i was convinced it would more successful than the last.

18 Les Dames d’Escoffier International Virginia Willis Competes on the Food Network’s “Chopped.”

By nathalie Dupree (Charleston) Virginia Willis is a beautiful woman by anyone's standards. She is unforgettable, with her slash of red lipstick, full head of perfect salt and pepper hair, and radiant smile. So unforgettable, in fact, that just after her appearance on the Food network’s competition cooking series, "Chopped," people have recognized daMes on television her on the street from California to new york. One might have thought she had won; she had really won their hearts and imaginations. it was a very highly rated show and many people commented on her calm, her poise, and her grace. Of course, i thought she should have won. i've been cheering for her for over twenty years, watching her balance Southern roots, classic French training, and Model Chef Carla Hall Co-Hosts the hard work of being a woman in a kitchen. Th e fi rst thing out of the basket being… lamb testicles with the ABC-TV's “Th e Chew” veins still attached. actually, from my vantage point they seemed to be mutton balls, but whatever they By CiCi Williamson petition show. She was a runner-up to the were, Virginia had not dealt with them before. (Washington, DC) winner, and won various prizes during the She was the only woman on the set–all the judges and other contestants were men. Th e ultimate winner every weekday, about two million view- competition including a new toyota. showed her up with his testicular prowess, however, he ers watch Carla Hall on aBC-tV's “Th e Carla won over audiences with her had dealt with them all of his life, cooking them on a Chew.” Carla is a co-host of the daytime fun catch phrase “Hootie Hoo” and regular basis. i could, albeit grudgingly, agree that he lifestyle series alongside restaurateurs and philosophy to always cook with love. had lucked out, challenged to cook the familiar. How- “iron Chef america” stars Mario Batali regarding the diffi culty of the challenge, ever, nothing is as expected on "Chopped.” Th e equip- and Michael Symon, entertaining expert she says, “Whoo! Can i say HarD? no ment is on one end of the room and the ingredients Clinton Kelly, and health and wellness cookbooks, no telephone, no internet, another. little is placed in logical order. Virginia said enthusiast Daphne Oz. Th e program also no written anything. i didn't even have there was no real space to work, exceptionally challeng- airs in Canada on the Citytv system. Dr. Seuss's green eggs and Ham. So ing for someone who is so orderly she has run kitchens Carla’s career took a circuitous route to whatever came into my head, that's what for Martha Stewart, Anne Willan, and me. food. Th e tall, svelte, nashville native i had to work with. it is nO JOKe.” although not a restaurateur, after an arduous appli- was a Certifi ed public accountant and invited back for “top Chef all-Stars” cation process, Virginia felt strong in her knowledge then a runway model for several years in in 2010, Carla was voted fan favorite of culinary techniques and felt she had a good chance paris, Milan, and london before falling and won $10,000. aBC-tV chose her of winning. She just hadn't reckoned on the helter- in love with the art of food in the “City to co-host “Th e Chew” in 2011. Th e skelter kitchen without enough common ingredients– of light.” "Contrary to popular belief, show is recorded at aBC Headquarters how can a respectable kitchen run out of CreaM, models can probably eat you under the in new york, on Mondays to Th ursdays. for instance? Th en she had to wait for the $10,0000 table," she says. Th en Carla hops on a train back home ice cream machine, which was in use by another Carla returned to Washington, D.C., to her husband, Matthew lyons, and contestant. and, alas, making her big boo-boo of the and attended l’academie de Cuisine in she frequently attends Dame events, night by dropping an implement into the machine Maryland, owned by Patrice Dionot, judging the chapter’s “let Th em eat once it became hers. to complete her culinary training. after Cake” event in March 2012. She regrouped like the pro she is, using a high tech a stint as Sous Chef at the Henley park alchemy by Carla Hall is now an anti-griddle that she had never used before to make Hotel, Carla served as executive chef artisan cookie company that specializes little frozen raspberry rounds. She leapt from Southern at both Th e State plaza Hotel and Th e in creating sweet and savory “petite to French desserts after the judges had pushed her to Washington Club, a women’s private bites of love.” Her approach to cook- leave her Southern comfort zone. after she executed social club. She has also taught cooking ing blends together her classic French her raspberry rounds paired with a sweet twist on classes at Susan Holt’s Culinaerie and training and Southern upbringing for socca, a traditional savory French fl atbread from nice, at l’academie de Cuisine. as chef/owner a twist on traditional favorites. Carla she truly thought she had won. Sitting on the edge of of alchemy by Carla Hall, she catered to is committed to health and balance the chair in my living room, watching the show, so did Vice president Dick Cheney and Federal in everyday living and enjoys creating i. it was not to be. Th e judges declared her dessert not reserve Chairman alan greenspan and memorable comfort dishes with fresh, sweet enough. Th ey had not encouraged the ball-bear- numerous other clients. seasonal and local ingredients. ing fellow to leave his roots. He won with a sweetened She joined the Washington, D.C. Chap- Hosting such celebrities as a gwyneth condensed milk and grits dessert, apparently sweet ter in 2000. in 2008, at the urging of paltrow, Drew Barrymore, Susan Saran- enough for those who liked his mountain oysters. Katherine newell Smith, Carla submit- don, Bobby Flay, and Cindi lauper on What did Virginia think? Finally, after it was all over, ted a promo tape to Bravo-tV’s “top “Th e Chew” hasn’t changed Carla a bit. she told me she didn’t win, but she didn’t fail. Sticking Chef” show and was chosen a contestant to her chapter, Carla is the same gold- your neck out is now oddly part of the business of selling for Season 5 of the popular cooking com- hearted, fun-loving and supportive Dame viewers have also come to embrace. cookbooks; never giving up is being a real champion.

Spring Quarterly 2013 19 CONFERENCE WRAP-UP

Media Marketing: Making Trending Topics Your “15 Minutes” Count! ashley James shorter period of time. (new york/london) "pop up" restaurants serve a similar purpose as chefs continue During the short notice these days), to to fi nd new and interesting places, lori Willis session, “trend- prepare a “feast” for the eyes creating anything from avante (St. louis) ing topics: Th e garde to traditional food, in an ef- and then, attempted to share rise of the arti- For those among us still information in one minute fort to provide memorable dining trying to stretch their “fi fteen san,” Catherine experiences. Chefs, mixologists or less. Th e presenters were (Cat) neville minutes of fame” over the , and restaurateurs are mov- knowledgeable and pleasant publisher and course of an entire career, ing the creative wheel forward enough, but for every interest- editor of Feast tripp Frohlichstein’s seminar while highlighting the freshest ing tidbit served up to viewers, Magazine in St. louis (www.feast- of ingredients. naturally, Cat was an eye-opener! Frohlichstein’s trained eye saw Stl.com), discussed the progression into traditional brick-and-mortar louis-based MediaMasters, tunities. He advises, “Keep it of food, beverage and hospital- establishments. new restaurants inc., in 1986 after spending simple. Th e more information ity and its ongoing evolution. are casual and more creative, with more than a decade in local you try to cram into a televi- Cat didn’t highlight the trends food that pushes boundaries and television and knows what it’s sion segment, the less your themselves, but what's giving rise expectations. like to be on both sides of the audience will take away from to them: mobility, incubation and Th ese simultaneous food and camera. He has taken particu- it.” He suggests focusing on collaboration. “Th e pendulum beverage movements collide lar note of how things have just a few key points. has swung,” she says, “from the deliciously as brewers, distill- changed over the years. He’s a Dames particularly enjoyed artifi cial to the artisan.” ers, farmers and chefs alike share sought after speaker and travels hearing about message map- Th e St. louis food and beverage concepts and values and host joint the world to host training on a ping, a concept Frohlichstein scene actively refl ects the current ventures, pairing products and variety of communications-re- co-created in an eff ort to help artisanal sensibility, as many of us each using the others’ ingredients lated topics. in preparation for organizations more eff ectively experienced during the confer- in recipes. ence’s food truck event, “Fun, his lDei session, the media communicate their message. it in her presentation, Cat did for Food and Foam” hosted at Four guru researched examples of starts with the core message or us, just a bit of what Feast does televised culinary presentations Hands Brewery. every month for St. louis foodies; goal in a center circle and, like Cat explained to the group that which he shared and then spokes of a wheel, you connect help highlight trendsetters and food trucks have allowed young, facilitators. By doing so, i think critiqued – with the help of a the most important concepts very engaged audience! innovative, sometimes less expe- we all left with a better under- you want to communicate rienced and less known chefs to in the clips, food experts standing of where our industry during your interview. thrive while exposing consumers went to great lengths (and on is currently and what the future to more culinary possibilities in a could look like.

Farmers’ Fête was the culinary inspiration of Conference Co-Chair Beth Huch and brought to life with help from Exquisite Day Chair Kathy Costello chocolates at the and a strong committee Farmer’s Fête. of Dames including Photo by Susan newcomer Moira Ross Slack whose flair for design Beth Huch and Moira helped to set the tone Ross Photo by for this event. Lori Willis

The photo of Greg Drescher at the top of page 19 in the Winter Quarterly and photos 7 and 11 on page 25 should be credited to Susan Slack.

20 Les Dames d’Escoffier International Gourmet Regatta: Sparkling Waters and High Seas

Lucille S. Giovino their annual meeting. (Boston) From there, Ellie and a group of world travelers traveled to Venice Ellie O’Keefe, key Customer where they rode magnificent wa- Manager for Premium Brands in ter taxies to the luxurious Mulino New England for Nestle Waters Stucky Hotel in the Venetian NA, demonstrates the true spirit Lagoon. “I was blown away with of a Dame working in the US the breathtaking scenery; we were and abroad. And, when it comes right across the Grand Canal to a self-motivating objective, from Saint Marco Square.” she’s ahead of the game. Everyone gathered in the Selling sufficient product to earn ballroom that evening to taste- an all-expense trip to Italy was test dishes the eleven young, Venice Lagoon to watch the San On Saturday night, Ellie at- nothing short of determination, international chefs would cook Pellegrino Cup. tended the resulting awards cer- self-reliance and sheer guts. “I set for competition the next day, on- Crews on 30 international emony and dinner at Fondazione my mark, won the competition board their sailboats. Each guest sailboats worked hard to make Cini. Among the awards given, and I’m off to Italy–the land of dropped a bottle cap into the the best time, while the chosen the S. Pellegrino Cooking Cup food, wine, adventure, gor- box that accompanied his or her chefs were busy in the galleys Trophy went to the boat with the geous landscapes and old world preferred dish. A people’s choice below, battling waves and the best combined sailing skill and elegance.” With her declaration dish was chosen but not divulged clock, to make a dish to pres- cooking ability. of independence, Ellie left to that night. ent to the jury. The best sailing Ellie and the group traveled to partake in the prestigious San The next day began with a walk- time constituted half the score Tuscany the following day to the Pellegrino Cooking Cup 2011, a ing tour to the famous Grand and food preparation the other Palazzo Vicari for a three-night traditional yearly gourmet regatta Teatro opera house to view half. Once each boat reached the stay. They were greeted in the in Venice with chefs from around an unusual display of painted arrival mark, the chef boarded downtown Scarperia area with the world. First, she flew to Faberge eggs, and a gondola the judges’ yacht to present the Prosecco and a colorful show Milan to make a presentation to tour of Venice, ending at the prepared dish. The criteria were featuring costumed townspeople. the Nestle Waters International Peggy Guggenheim Museum. taste, presentation and pairing of Brand managers gathered for Later Ellie boarded a ferry for the water and wine. continued on p30

Spring Quarterly 2013 21 COMPILED BY Janet Burgess (San Diego) atlanta Show titled “Can i eat Th at?” and “Th e Science of the perfect tur- Dana Dabruzzi, Vice President key.” a panel discussion followed with the producer of the fi lm, Doug On January 14, the atlanta Chapter Hamilton, and three editors for america’s test Kitchen. Discussion on held their fi rst program of the year at the perfect turkey took center stage as Th anksgiving was close at hand. 103 West in atlanta’s exciting Buck- Sharon Brendline from peterson party Center provided bar equip- head neighborhood. under the new ment and Leslie Lamb from gordon’s Fine Wines shared in donating leadership of president Shelley Ped- champagne and wine. Verrill Farm generously provided the passed and erson, CpCe, the chapter announced stationary food, which was prepared by Chef Guida Ponte and owner, that 2013 is the “year of Discovery.” Jen Verrill. together, we will strive to discover more about each other, more about CHarleStOn our role as women in the food and Susan Fuller Slack beverage industry and more about how On Friday, January 4, Chapter Vice president Jennifer Goldman The cheese course during Atlanta’s Janu- our positions as Dames can impact ary dinner was Roquefort cheesecake hosted a festive cocktail reception for ann Stratte at Fish restaurant, and support the diff erent people in with frisée salad and candied pecans. located in the heart of the fl ourishing upper King Street District. ann our communities. Th e atlanta Chapter is a Washington DC Dame, currently serving as treasurer on the 2013 will make new strides in community lDei Board. ann and her husband Bill enjoyed a warm southern wel- outreach–on platforms of giving and of awareness. Highlights from the come as chapter members gathered to greet them. les Dames and their evening included a fantastic four-course dinner prepared by Chef Jeff guests mingled alongside members of the Maîtres Cuisinier de France riedel (husband of our very own Silvia Riedel!), that featured a wild (MCF), including Fish’s own resident French Master Chef nico romo. mushroom stuff ed tanglewood Farm breast of chicken, fi nished with Jennifer is the Chief Operating Offi cer with patrick properties Hospi- a decadent brandy cream–and a grand fi nale of the chef’s sinful petit tality group, which owns Fish. pastry. Holly Beach of Chateau St. Michelle generously donated the Chapter president Danielle evening’s wines for both the cocktail hour and dinner. Stacy Zeigler, Wecksler hosted a memorable CpCe, CMp and laurie Smith of Bold american events provided holiday dinner in December house-made fortune cookies as a takeaway-fi lled with custom fortune for the Dames and spouses at messages for the new year of Discovery! positive takeaways will be the Old Village post House, a another focus for the atlanta Chapter and we wish good fortune to all neighborhood tavern and inn for a happy and healthy 2013! nestled in Mount pleasant’s historic Old Village. Th e exqui- BOStOn site menu was prepared under Lucille Saccone Giovino the direction of award-winning executive Chef Frank lee, a guiding force in the lowcountry’s culinary renaissance. Libba Osborne arranged a popular membership program in november on ways to access and consume information in the digital age. austin Dandridge of Cobble Hill Digital met with the Dames gather at Fish: L-R: Donna Gustafson, Sarah Graham and Ann Stratte. Dames at Charleston Cooks to off er the presentation, "Bringing L to R Maryanne Muller, Jen Verrill, Judy Mattera, Sheila Stone, Guida Ponte, Hanna Strowman, Charleston Chapter’s 2013 Board of Directors Gloria Cabral, Toni Manning, Hanna Matthews, Juliana Kolson, Rose Ann Francis your Brand to life Online." Th e L-R: Paige Crone, Danielle Wecksler, Jennifer program included a video on the Goldman, Past President Susan Wigley and Teresa Taylor. Th e new england Culinary guild and Boston Dames hosted a branding success of our own Car- sold-out Cooking and Science event at WgBH, Boston. Th e evening rie Morey of Callie's Biscuits. consisted of viewing a private fi lm produced for the WgBH’s nova Cobble Hill shared their collective wealth of knowledge and divulged best practices for 21st century branding.

22 Les Dames d’Escoffier International DallaS/Ft. WOrtH lOS angeleS/Orange COunty Gina Puente Deirdre Michalski prior to the Dallas/Ft. Worth les Dames cooked again for the women of Skid row at the Downtown Chapter’s Board of Directors Women’s Center. Th e group donated the food then cooked and served meeting in January, the Dames lunch to 120. Th e menu included a great pasta with veggie ratatouille, participated in meaningful vol- Melissa’s produce green salad, warm bread from nancy Eisman with a unteer work at the north texas special Melissa’s topping and pumpkin cake, brownies and cookies from Food Bank. On november 4, Phyllis Ann Marshall, Terri Henry and Maureen Croxford. not able 2012, they held their lavish to attend the event, Dames Kelly Hokyo, Mitzie Cutler and Peg Rahn inaugural induction dinner generously donated funds. Th e Dames and guests who became cooks and in the French room of the servers for the day include: Maureen Croxford, Melissa Ward (with her adolphus Hotel. Th e Dallas/ friend Mary Wright), Rosalind napoli, Elizabeth Harryman, phyllis Ft. Worth Dames go local! ann Marshall (and granddaughter livia Bryan), nancy eisman, Miki Members proudly presented the Hackney (and volunteer Connie Wheeler, also from Melissa’s Market, 2013 raiser grazer on March with daughter natalie), Terri Henry and Marje Bennetts. Th is is the 3, 2013 from 5:00 a.m. to 8:00 third lunch la/OC Dames have prepared and another outing is planned p.m. at union Station, located for later in the year. at 400 S. Houston Street, in Newly sworn in President Tracey Evers with Dames. downtown Dallas. Dames and Dames Go Local Postcard for a chapter event. their guests joined together for an evening of exclusive culinary and wine experiences with an incredible silent auction benefi ting the lDei Dallas Scholarship Funds. HaWaii Hayley Matson Mathes Hawaii Dames gathered for the Hawaii Food and Wine Festival, "girls The Winning Team L to R Anne Watson, Judge Cathy Davlos, Chef Katie Averill, Chef Evan Lewis, Past President Peg Rahn. Dame Miki Hackney. got game!" Th e Sunday brunch featured Chefs Th e chapter kicked off the new year with an event inspired by Jacqueline lau, Chris- “Chopped” and the competition held during the leadership Forum on day tina tosi, Susan Feniger, one of the international Conference in St. louis. Chef Katie Averill’s new Joanne Chang and Hawai'i cooking school in anaheim, California was showcased. Dames divided women farmers that into groups and the competition was on. Th e winning team of peg rahn, included our own Dame evan lewis and guest anne Watson prepared a sauce with mushrooms, farmer Lesley Hill. Chef garlic, tomatoes, fresh herbs and capers, as decided by Chef Cathy Pavlos. roy yamaguchi, a co- founder of the Food and Wine Festival, joined the MiaMi Hawaii Dames for brunch. Marguerite Gil in December, the Hawaii Mary Ellen Griffi , n the new president of lDei, was in Miami recently. Dames hosted a dinner Our Magic City Dames were excited about her visit and hosted an inti- for author rose levy mate business/pleasure luncheon at the world famous Joe’s Stone Crab in Beranbaum,“the most Miami Beach. les Dames enjoyed the grilled tomatoes, creamed-garlic meticulous cook who has spinach, hashed browns and of course, Joe’s amazing stone crabs. ever lived.” On the verbal menu, the ladies discussed various Miami Chapter proj- rose was in Hawaii ects that will take place in the near future including the “giant gourmet to teach a master class garage Sale,” which is one of the premiere yearly fundraising events for through the Hawaii Culi- lDei South Florida. Other events in the planning stages are a high tea, nary education Founda- an elegant brunch and numerous visits to local farms, children’s gardens tion. Seventy-fi ve culinary and scholarship possibilities for local students. students and professionals attended. rose demon- MinneSOta strated recipes from Rose's Cake Diva Rose Levy Beraunbaum (front row, wearing red Liz Gunderson Heavenly Cakes including and yellow lei’s) joins Hawaii Dames for an evening of fun. Minnesota Dames got a taste of the sweet life when they met at Dr. Deep Chocolate passion Hawaii Dames with Chef Roy Yamaguchi. Chocolate’s Chocolate Chateau in December. Dr. Chocolate, a.k.a. Cake and golden lemon (L-R): Elisabeth Iwata, Lori Wong, Lesley Hill wearing a lei Dr. John gannon, gave the Dames a tour of his four-story Victorian Cake. Th e program was and Abigail Langlas, seated. mansion devoted to all things chocolate. Th e fi rst fl oor houses a retail interspersed with baking chocolate shop complete with chocolate case, ice cream scoops and wine expertise and culinary wisdom. rose's fi rst book, Th e Cake Bible, was a pours. One fl oor up, the Dames got a sneak peek at the still-in-progress culinary best-seller, listed by the James Beard Foundation as one of the chocolate museum (complete with wall murals depicting chocolate- top 13 books on “the essential book list.” related scenes from eras and climes as vastly diff erent as that of the Editor’s note: Hayley Mathes serves as executive director for the Hawaii Mayans and aztecs, the amazon rainforests, and the Versailles’ Hall of Culinary Education Foundation.

Spring Quarterly 2013 23 pHOeniX Sharon Salomon Visit page 28 to read the phoenix Chapter’s tribute to Dame Gaye ingram, who passed away in December 2012. San antOniO Blanca Aldaco Th e San antonio Chapter Chocolate hearts were sampled at a Minnesota Chapter event. A Minnesota Chapter chocolate and wine pairing. presented its 5th annual “roy Maas Christmas luncheon”. Mirrors). Th e third fl oor off ers a bar and small restaurant setting where Th is annual luncheon is very Dames enjoyed salads and bread from a local café, then were treated dear to the chapter. Th e fi let to a chocolate and wine pairing. Four wines (two red, two white) were mignon luncheon was well tasted alongside a variety of chocolate samples, and Dames were given received by the children. Th ey a scoring sheet where they could characterize the chocolate fl avors with built gingerbread houses, had terms such as grassy, nutty, rich, etc. Th e fi nal chocolate course was a fun posing at the picture booth small scoop of house made vanilla ice cream topped with a drizzle of and sang to the Karaoke beat. chocolate port and a small chocolate candy. Th e Dames who were able Santa orchestrated gift giving to brave and conquer the swirling snowfall and bitter cold that night for the event. roy Maas’ youth were richly rewarded indeed. alternatives, inc. is committed to caring for children in neW yOrK crisis. Based on the principles of Margaret Happel Perry respect and responsibility, their Th e new york Chapter celebrated the end of 2012 and beginning of goal is to give children a founda- 2013 with a tip of the hat both to tradition and to innovation. Th ey tion of positive values, which were privileged to hold their annual Holiday party in the polish Con- will promote future success and Gingerbread houses at San Antonio’ Roy Maas sulate, which is housed in a magnifi cent Beaux art building, steeped in end the cycle of abuse. Christmas Luncheon. Beef tenderloin dinner at tradition, on Madison avenue. Th e Chapter is indebted to the polish the Roy Maas Christmas Luncheon. Consul general, ewa Junczky-Ziomecka, for extending an exceptional San DiegO and most generous invitation to the membership. Th e classic nine- Caron Golden teenth-century architecture was a fi tting setting for a gracious evening Th e San Diego Chapter has been in an artisan food-making mood. fi lled with beautiful traditional music sung by the children’s choir from Th eir fi rst cheese-making course was held at Cups la Jolla on novem- a nearby polish church. Th e superb buff et highlighted the increasing in- ber 5th. rachel peter of Spring Hill Cheese taught her “Mold School terest in polish food, updated to please contemporary palates. a variety 101” class to members and guests, off ering a guide to sourcing the best of wines were served, along with a vodka cocktail especially invented quality milk, for the event. Th anks go to so many chapter members who worked very a lesson on hard for at least ten months to make the evening such a success; special coagulation, Kimberly Tryba Jane Kettlewell recognition also for the eff orts of and . detailed in- structions and pHilaDelpHia a hands-on Lari Robling cheese-making On april 14, the philadelphia Dames will off er cooking demonstra- lesson, and rec- tions showcasing the region’s fi nest crops and locally sourced artisan ipes for cheese products at the second annual philly Farm Fest. Th e event is a col- appetizers. par- laboration between Fair Food and pennsylvania Sustainable agriculture ticipants went to bring growers, buyers and the public together. Th e chapter will also home with partner with Slow Food at the information table. their own lus- Sarah Doheny Rachel Peter teaches cheesemaking. San Diego Dame Stephanie Sibley Th e following day in new Jersey, hosts Sweet genius cious mounds makes cheese. ron Ben israel as lead judge in “let Th em eat Cake,” in this ninth year of mozzarella. of a successful fundraiser for the City of Hope. local pastry chefs and Th e class was followed up on December 3 with a course on making students create inspired wedding cakes to thrill the public and impress mustard and ketchup at member Dawn Parks’ Wild Th yme Com- judges. israel follows last year’s celebrity judge, Sylvia Weinstock. also pany. Sono trading Company’s Zach negin taught about two dozen participating as returning judges from the chapter are president Kathy members and their guests how to make mustard and lacto-fermented Gold, Lari Robling, Marie Stecher, and Charlotte Ann Albertson. ketchup—just in time for holiday gift giving. May 4 marks the chapter’s second biannual symposium, Cuisine, On the calendar is “Chicks in the City,” a short documentary and Culture, and Community, featuring keynote speaker grande Dame panel discussion about raising chickens in urban and suburban homes: nathalie Dupree. planning has been extensive to bring national and lo- a Valentines Day holiday party; a food photography and styling class; a cal sponsors together with dynamic programming featuring topics such book publishing panel discussion; and seed starting workshop. as food writing, breaking the color barrier in the professional kitchen as well as an urban Farming session that features tips on bee keeping, Seattle raising chickens and gardening. Th e Dames will also take a look at the Braiden Rex-Johnson French Connection: the role of women in the kitchens of France and Alice Gautsch Foreman the French restaurants in the uS. it is a full day of demos, cooking in December, Seattle Dames enjoyed their annual holiday party and classes, panel discussions and, of course, delicious food. Th is event is white elephant culinary gift exchange at the Seattle yacht Club/elliott coordinated to alternate with the Washington DC Chapter symposium Bay. Susan Kaufman, owner of Serafi na osteria & enoteca and Cicchetti every other year.

24 Les Dames d’Escoffier International kitchen & bar, catered the meeting. Seattle Dames “ooh-ed” and “aah-ed” as each chose a creative gag gift from among an impressive pile and opened it before Martha Marino, Diana Dillard, and Kristi Drake enjoy Susan Kaufman’s dinner buffet. the appreciative Gwen Bassetti and Beverly Gruber open a white elephant gift. onlookers. Some of the most intriguing off erings for 2012: a white elephant teapot, giant salami, tailgate wine glass, Hawaiian coconut bra and grass skirt and a puka shell necklace ensemble.

giFtS CHange liVeS Th e Seattle Chapter was recently honored by Wash- ington State university (WSu) as a Benefactor for contributing over $100,000 to WSu. Th e university considered the donation as a “milestone level of giving.” Th e mon- ies were given in the form of two endowed scholarships for women, one in viticulture and enology, and the other in hospitality business management. although Kay Simon, current scholarship chair, and Alice Gautsch Foreman, former scholarship chair, accepted the award for the chapter, it took all hands in the chapter to raise the funds for this gift to the university. Th e chapter has also endowed scholarships in food and/or beverage at three community colleges. in total, the chapter has given almost one-half million dollars in scholarships, grants or community-outreach programs in Washington State. Some have WaSHingtOn DC SUSTAINABILITY Eileen Dykes On november 29, the DC written into their Chapter celebrated the holidays with a potluck dinner and brochures. WE have special program. Over 40 DC Dames fi lled the beautiful home it written into of Joan nathan to toast the holiday season and share many our STATE delicious recipes found in the recently published 101 Classic CONSTITUTION. Cookbooks. in addition to the wonderful DC Dames enjoy a holiday potluck dinner with Clark Wolf, our guest speaker. In the front row L-R: Marian Burros, Clark Wolf, Carla Hall, President Judy Rusignuolo, dishes made from the book’s Janet Cam and Catherine Pressler. Photo by CiCi Williamson 501 classic recipes, the highlight of the evening was guest speaker Clark Wolf, renowned ny-based restaurant consultant and co-editor of 101 Classic Cookbooks, who joined in us to discuss this important publication. Th is recently published book is a compilation of signifi cant cookbooks and recipes of the 20th century sponsored by new york university’s Fales library. Clark described the process of selecting cookbooks to include in this publication and regaled us with stories of how the recipes and essays by many accomplished food writers were compiled. DC Dames Joan nathan and Marion Burros contributed to the book and To learn more go to discussed the importance of this project and what it meant to them. Some attending Dames wildalaskaflavor.com talked about the number of books included in 101 Classic Cookbooks that sit on their own book shelves and which recipes they most frequently use. it was a wonderful evening fi lled with camaraderie and holiday cheer!

Spring Quarterly 2013 25 Janet Helm, MS rD, published her fi rst book with the editors of Cooking light: Th e Food lover’s Healthy Habits Cookbook (Oxmoor House, 2012). rooted in the science of habit formation, it provides an action plan for meeting 12 specifi c goals – such as cooking at least three or more meals per week and eating seafood twice a week.

DALLAS Janet Helm, MS RD Dotty Griffi th is revising and updating her bestselling Texas Holiday Cookbook for publication next September. it features texas-style recipes, lone Star holiday memories and chapters on texas wines, spirits and craft beers. Dottie is a founding member of the Dallas Chapter; affi liated with the Houston Chapter and a former food editor of Th e Dallas COMPILED BY Morning News. Lynn Mattie was named executive Chef of pick-a- Hayley Matson-Mathes (Hawaii) Fit Foods. Th e fi rst store opens in 2013, in Carroll- Dotty Griffi th ton, texas; two additional stores will follow in the ATLAnTA Dallas area. Chef Mattie will prepare nutritionally balanced, ready-made foods, focused on fl avor. Gina Hopkins and Judith Winfrey founders of Wholesome Wave georgia dou- Michele Esposito Brown, pastry arts professor, bled $115,000 in Snap (Supplemental nutrition assistance program) benefi ts medaled at the 2012 iKa Culinary Olympics in at participating georgia farmers markets. Wholesome Wave georgia collaborates erfurt, germany as pastry chef to the Ben e Keith, with the atlanta Chapter. (www.wholesomewavegeorgia.org) eWMCS texas regional team. Th is winter, Mi- nancy Kruse has been named one of linked in’s top 100 infl uencers in the chele was named pastry Department lead in Collin uS and invited to blog for the world’s largest profession network. Her posts College’s culinary department, the iHCe. cover restaurant and menu issues and can be found exclusively on the linked Michele Esposito Brown in website. HAWAii BB Webb was recently awarded two prominent Melanie Boudar, Sweet paradise Chocolatier, accepted an investment recognitions, 2012 Barrow County Businesswoman of partner group off er and is acquiring a parcel of land along the “road to the year and as one of 10 Savvy & Successful Business Hana” Maui for building a new chocolate production facility, tasting Women of north atlanta. She was selected from a room and museum. Th e farm will grow cacao, citrus, and passion fruit distinguished group of north atlanta Business Women opening for tours at the end of 2013. as an inspirational role model, for her leadership and generous philanthropy. HOUSTOn Virginia Willis author of the acclaimed Bon Appétit, Julie Hettiger, a food stylist, and photographer Y’all! cookbook collection adds a third book to the BB Webb Sandy Wilson completed photos for lDei San series with the signing of the contract for Lighten Up antonio member Terry Th ompson-Anderson's Y’all!: 100 Comfort Food Recipes for Heart and Soul to be published by ten Speed forthcoming book Texas Terroir, published by press in Spring 2015. Virginia has also completed work on “Okra,” part of the university of texas press. Th e book chronicles food Savor the SouthTM series by university of north Carolina press, a collection of purveyors and providers across texas, and its release beloved american South foods. is tentatively scheduled for fall 2013. BOSTOn Shubhra Ramineni’s new book, Healthy Indian Vegetarian Cooking, Easy Recipes for the Hurry Home Shubhra Ramineni Lisa Ekus co-led a workshop called “Honing your edge: Media Skills for Cook (June 2013), shares easy, healthy, and interest- Culinary professionals” and served on a panel entitled “Blog to Book” at the ing recipes for vegetarian, vegan, and gluten-free Food Blogger South Conference in Birmingham, al. She moderated a panel dishes, off ering new ways to enjoy the bounty from at the new york City roger Smith Food Writer’s conference on “new Busi- the farmer’s market. Shubhra is an award-winning ness Models for agents — partnerships with authors and publishers” and was author, cooking school teacher and busy mom. honored by the gourmand World Cookbooks award at their annual fair in paris, France with their Outstanding Career award. MiAMi nina Senatore, concierge at the lenox Hotel, was chosen as one of Boston’s, Ellen Kanner has published Feeding the Hungry Know-all Masters. She knows the best tourist attractions, best restaurants and Ghost: Life, Faith and What to Eat for Dinner (new Ellen Kanner behind-the-scene hot spots. nina excels in matching guests with local activities World library, 2013). Combining global vegan and creating a memory that becomes a "wow" moment for them. One special recipes with quirky narrative, it examines feeding endeavor was setting up a gentleman's proposal with all the essential accoutre- our deeper hungers and been endorsed by Jacques ments: a room with a view, champagne, a roaring fi re pepin. ellen is also Huffi ngton Post’s Meatless Mon- and S'mores on a silver tray as he and his fi ancée met day blogger. www. huffi ngtonpost/ellenkanner. at camp. nEW YORK CHiCAGO Jody Eddy's book Come In, We're Closed: An Invita- Mary Abbott Hess, with coauthor Cathy powers, tion to Staff Meals at the World's Best Restaurants, was announces the 2013 edition of Essentials of Nutrition published by running press. Th e book was profi led for Chefs, a textbook and reference for chefs, culinary on npr's All Th ings Considered and featured in the Jody Eddy educators and food writers. Th e 2011 edition received holiday gift guides of the New York Times and Th e associated press. Jody is currently working on her second cookbook, Dill: an iaCp book award and this edition is even better. Mary Abbott Hess Check it out at www.nutritionforchefs.com Th e New Nordic Cuisine of Iceland, for ten Speed press.

26 Les Dames d’Escoffier International Michele Scicolone released a new cookbook The Mediterranean Slow Cooker. Stewart Living, Saveur and the Associated Press. The http://www.amazon.com/The-Mediterranean-Slow-Cooker-ebook/dp/ book is a finalist in Gourmand World Cookbook B006R8PLPI Awards 2012 for Chinese cuisine. Ursula Massoud’s family-owned Paumanok Vineyards makes Wine Enthusiast Georgeanne Brennan wrote the forward to her Magazine’s “10 Best Wine Travel Destinations”: http://paumanok.com/2013_ daughter Ethel Brennan's forthcoming book with Sara Travel_Feb.pdf Remington, Paris to Provence - Childhood Memories of Elizabeth Falkner opened a new restaurant, Krescendo, with partner Nancy Food and France to be published by Andrews McMeel, Puglisi, in Brooklyn. The restaurant features southern Sicilian fare and received April, 2013. The photography is from Georgeanne’s great praise from the New York Daily News: http://www.nydailynews.com/ longtime home and Ethel’s childhood home in France. Linda Lau Anusasananan life-style/eats/krescendo-eatery-brings-sicilian-flair-brooklyn-article-1.1211059 www.georgeannebrennan.com Dorie Greenspan opened a Buerre de Sel location at Essex Street Market and Ann M. Evans and Georgeanne Brennan launched was featured on the December cover and in a spread in Bon Appétit magazine: Who’s Cooking School Lunch, a blog to tell the stories http://bonap.it/TOAFnC of food, family, passion, and cultural diversity they uncover as they provide professional development Diane Gordon’s Mini Croque Monsieur recipe and photo were featured by on scratch cooking to the front line men and women The Daily Mail and national press–see Richmond Times-Dispatch. It was a cooking school lunch. www.whoscookingschoolunch. featured nibble at the Les Dames New York/AIWF Julia 100th celebration. com. Mary Cleaver’s classic Chicken Pot Pie was featured online at the TASTING Joanne Weir opened her first restaurant, Copita, in TABLE: http://www.tastingtable.com/entry_detail/nyc/12046/Potpie_hides_ Sausalito, California. She launched Joanne Weir Wines Georgeanne Brennan in_plain_sight_at_The_Green_Table.htm winning honors in the San Francisco International Wine Competition and Wine Enthusiast. Joanne also Phoenix acted as executive producer and host of her new thirty- Maya Dailey, founder, owner and head farmer at Ma- nine part television series called Cooking Confidence and ya's Farm, recently received Organic Certification for released a companion cookbook, Cooking Confidence, all three properties under the Maya's Farm umbrella. winning a Taste Award for Best New TV Show. Hillary With this certification also comes the recognition that Clinton and the State Department appointed her this Maya's Farm is one of the few Certified Organic farms year to the American Chef Corporation in Arizona to be female-owned and operated. Charleen Badman and partner Pavle Milic relocated Seattle Joanne Weir FnB, their hyper-local, farm-to-table dinner house Maya Dailey Kathy Casey has penned her tenth cookbook D'Lish (now offering a café lunch), and merged their AZ Wine Deviled Eggs: a Collection of Recipes from Creative to Classic (Andrews McMeel, Merchants and Bodega Market into the adjacent space. February 2013). The book features over fifty recipes and pays homage to the classic The market offers Arizona wines and many of the lo- deviled egg; dishes up creative, modern takes on tradition. cally sourced ingredients found on Badman’s seasonal, Linda Burner Augustine is co-authoring a cookbook veggie-centric menus. www.fnbrestaurant.com for Washington State University (WSU) featuring Ja- Marianne Belardi joined the team at Restaurant mie Callison, executive chef of the school of Hospital- FnB (co-owned by fellow Phoenix Dame Charleen ity Business Management. With an expected publica- Badman), to run Bodega Market. Adjacent to the cel- tion date of October 2013, the book will feature Chef ebrated Scottsdale eatery, the tiny, hyper-local Bodega Callison’s recipes that make use of local, sustainable stocks Arizona wines, olive oil, bread, eggs, organic Charleen Badman ingredients from WSU resources including the organic produce, and honey. Badman’s creations like harissa, farm, orchard, creamery, and cattle ranch. chermoula, dal, and brioche donuts also make appear- Linda Burner Augustine ances. www.azbodega.com Washington, DC Patricia Christofolo, owner of Santa Barbara Catering, Nancy Baggett’s Simply Sensational Cookies (Wiley, October, 2012) was cho- assumes the presidency of the International Caterers sen as a selection of the Good Cook book club and made a number of notable Association (ICA) March 2013. She is also owner of “Best 2012 Cookbooks” lists, including the Washington Post and NPR’s “Top The Farm at South Mountain and owner/operator of Ten Cookbooks of the Year” list. Several of Nancy’s selections from the book three restaurants, The House at Secret Garden, Palette also appeared in a beautifully illustrated story in the December issue of Better at Phoenix Art Museum and The Farm Kitchen. Homes and Gardens magazine. Nancy and her unique dye-free cookie icing Patricia Christofolo recipe and decorating technique from the book were featured in the Washing- San Antonio ton Post food section. Cathy Tarasovic, a French-trained chef, Barbara Black and husband Jeff Black were named "Restaurateurs of the Year" by and charter member Cynthia Guido Washingtonian magazine (Feb. 2013) for their five restaurants: BlackSalt, Black's launched Well Seasoned Cuisine, Bar & Kitchen, Black Market Bistro, Pearl Dive Oyster Palace and Black Jack. Bar- producers of artisan fresh soups, sauces, bara worked alongside caterer Dame Susan Gage after graduating from CIA. spreads and shrubs (October 2012). Pati Jinich’s first cookbook Pati’s Mexican Table: The Secrets of Real Mexican They have more than 60 years of com- Home Cooking (Houghton, Mifflin, Harcourt edited bined culinary experience. by Rux Martin, March 2013) received an excellent first review from Publisher’s Weekly (http://publisher- San Diego Cathy Tarasovic and Cynthia Guido sweekly.com/978-0-547-63647-4). She is now working on themes and recipes for the third season of her public Janet Burgess was honored by the San Diego Public Library at the 47th television series. Annual Local Authors Exhibit. Local authors were guests at the last private reception held at the existing downtown library before the opening of the new Nancy Tringali Piho is working with supermarket library. Janet's book, CHOP, COOK, MUNCH! was displayed in the library dietitians and consumer affairs advisors at grocery chains during the month of February. around the country, on behalf of her many food and beverage clients. Her “Shopping for Health” annual Pati Jinich San Francisco conference and quarterly newsletter bring culinary updates, new product introductions and nutrition information to these in-store Linda Lau Anusasananan’s book The Hakka Cookbook, Chinese Soul Food dietitians, who work with shoppers at the point of purchase. Nancy is the author from around the World made the list for the 2012 best cookbooks in Martha of My Two Year Old Eats Octopus: Raising Children Who Love to Eat Everything. Spring Quarterly 2013 27 California Figs in MeMOriaM Simply Beautiful | Simply Delicious craft, her love of food, and above all, to her Dolores Kostelni family and friends. We are inspired by her (Washington, DC) work and her passion for living life to its full- est. Dolores was a cherished friend of many California dried figs are available year “Th e Happy Cook,” Dolores Kostelni, Dames who will lovingly remember her and was fatally injured by a speeding van on round, while fresh figs are available sorely miss her,” wrote Chapter president november 16, while lawfully traversing the Judy Rusignuolo. mid-May through December. crosswalk of a Charlottesville, Virginia street. Bonnie Benwick, Washington Post Deputy Writing under the name of Collette Wake- Food editor, wrote, “Dolores was a woman fi eld, she reviewed hundreds of restaurants of honor, a smart cookie, a keen observer for Th e Roanoke Times over in the true journalist's sense. 23-years and hosted a radio She always wanted to engage in show, “Th e Happy Cook,” on conversation about news of the Wrel-aM in lexington, Va, day and how the newsroom was for 14 years, interviewing top aff ected.” culinary experts each week. “Dolores had a heart of gold although she lived almost four and was a little fi recracker of hours from the nation’s capital, energy. i will take her with me Dolores was a longtime member wherever i go,” wrote CiCi Wil- of the Washington, DC Chap- liamson. ter. For several years, she edited Dolores was interred in a historic the chapter’s e-newsletter and cemetery along with Confederate general attended many chapter events. at the time of Stonewall Jackson. She is survived by her her death, Dolores was nearly fi nished writ- husband of 53 years, four sons, a daughter, ing her fi fth cookbook. and eight grandchildren. Daughter natalie “it is hard to comprehend the untimely Mcgrory attended the philadelphia Chapter’s loss of our friend and colleague. Dolores symposium with Dolores in June 2011. was a seasoned professional who was highly Th e Washington, DC Chapter is presenting regarded in our chapter and the entire culi- a scholarship in her name this spring. nary community. She was dedicated to her

gaye’s memory, donating money raised to Gaye Ingram (phoenix) Hospice of the Valley. Th e phoenix Chapter announces with great “gaye was one of the most intelligent, beau- sadness the passing of Gaye ingram, CCp. tiful, loving people i have ever known, full Surrounded by family, she died peacefully in of adventure and always Fun," reminisces the latter stages of lou gehrig’s Janis Kobey normoyle (phoe- disease on December 2. nix). “On the way to the airport gaye met her husband, Bill, for one of our jaunts, she would while attending Valdosta State say that once again i had failed university to obtain a BS degree packing 101. i never got above in Medical technology. He was a D-. She carried one small bag, in advanced jet fl ight training at and looked like a million dollars Waldorf Salad with Moody air Force Base and knew for days. grace and style were as California Figs he had found 'his girl' when he much a part of her as true kind- saw her smiling radiantly from ness and curiosity about others. i a parade fl oat in 1958. She was will miss her always!” Homecoming Queen and the most beautiful Gwen Ashley Walters (phoenix) says gaye creature he had ever seen.. was like a second mother….”the epitome of a woman of great accomplishment, gaye’s class, always kind and gentle, and never said curiosity led her to have more than one a cross word about anyone. She was a real profession. She became a pioneer instructor Southern lady and obviously smart as a whip. of electron Microscopy, teaching medical When i was writing my cookbooks and came Excellent source of Dietary Fiber students, She formally attended the paris Cor- across some ingredient or dish i wasn't famil- don Bleu and was a James Beard nominee for iar with, i'd call gaye and she's give me the Fat, Cholesterol and Sodium Free her Webster’s Dictionary of Culinary Arts. She answer right off the top of her head. i think was editor of Tastes and Treasures, an arizona she had an encyclopedic memory.” For delicious recipes and more information visit: Historical Society cookbook. gaye served gaye made the most out of every opportu- www.californiafigs.com two terms as secretary on the lDei Board of nity in life. Wisewoman, friend and mentor, Directors (2005-2006). she deeply touched the lives around her. She Find us on Facebook Sharon Salomon says the phoenix Chapter leaves behind marks of her presence in her held a bake sale at a local farmer’s market in accomplishments, friendships and art.

28 Les Dames d’Escoffier International WE

Meaningful Blogs from Dames

By Janet Helm, MS, rD (Chicago) network, so be social. Start off by selecting “Find Friends” on the pinterest site i was pleased to be a speaker for lDei’s fi rst and you can follow your Facebook friends webinar on the topic of pinterest–an image- who are on pinterest. use the search based social network that i function on pinterest to fi nd culinary- think is particularly relevant for related pinners to follow, such as Bon culinary professionals. Appetit, Food & Wine, Saveur, Cooking pinterest is now the third most Light, Martha Stewart Living, Epicurious, popular social networking site All Recipes, Food Network, and Cooking behind Facebook and twit- Channel. Other popular food pinners ter, with more than 23 million include authors and bloggers, such as unique monthly users. it’s like a virtual Shauna ahern, Heidi Swanson and ree bulletin board that allows users to curate, Drummond/Th e pioneer Woman, and organize and share content found on the web. food brands, such as Chobani and Whole Th e Food and Drink category on pinterest is Foods. look to see who other culinary one of the most popular and fastest growing. professionals are following on pinterest to instead of clipping recipes from magazines or get ideas of who to follow. saving food articles in a fi le, pinterest users are pinning what they like from blogs and web- • Pin strategically. if you have a blog, pin sites and saving them on themed pinboards. your posts to a board to help drive traffi c each pin links back to the original source, so back to your site. pinterest drives more users can retrieve the full recipe or article. referral track on the web than google+, yet, pinterest is so much more than a tool youtube, reddit and linkedin combined. for posting pretty pictures of food. as culi- Create a board of the articles you’ve writ- nary professionals, you can use pinterest to ten for other publications (or where you’re help raise your digital profi le, sell your prod- quoted), your media appearances or cook- ucts and services and build your brand. So ing demos (videos can also be pinned), what do you need to do to get started? go and your books or products you’re selling. to pinterest.com and create an account. you you can link to amazon or add a $ in the can register by connecting with twitter or description of your pin to be categorized Facebook or by using your email and a pass- in the “gifts” section on pinterest. word. Th en add pinterest to your bookmark • Be pinnable. Be sure you have a photo, to make it easy for you to pin images. graphic or video in all of your posts so Here’s what you need to know: your content can be pinned. if you want • Create a descriptive profi le. upload your to check to see who has pinned you, go to photo and write a brief description of your pinterest.com/source/yourwebsite.com. culinary credentials, along with a link to Dame Janet Helm, MS, RD is the Chief Food your blog or website, Facebook and twit- and Nutrition Strategist in North America for ter. your profi le and the quality of your Weber Shandwick, providing strategic counsel boards will determine who follows you. to a variety of food and beverage clients. She is • Build your boards. Don’t just create an a nutrition blogger for WebMD and maintains account and wait to add pinboards. Start her own blog called Nutrition Unplugged off with about fi ve boards on a range of (http://nutritionunplugged.com ). topics and populate them with pins. you Janet is co-founder of Nutrition Blog Net- can continue to add more boards, but work (http://www.nutritionblognetwork.com), get started with at least fi ve. Have fun and co-founder of 'Healthy Aperture' (http:// naming your boards – related to food www.healthyaperture.com), the fi rst online and your other passions (travel, fashion, food gallery created and curated by registered décor, etc.) include a description of the dietitians. Learn more about Pinterest by board and be sure you categorize it, such viewing Janet’s webinar, archived on the LDEI as Food and Drink. website (ldei.org), or you can ask her additional questions about Pinterest at jhelm@weber- • Find users to follow. pinterest is a social shandwick.com.

Spring Quarterly 2013 29 Boston from pg 21 ... (chic picnic) prepared by international Chefs in the Villa gardens, acqua panna is a large employer a tour of Frescobaldi Winery and in this area and the town is very a gourmet dinner at the Castello grateful and hospitable to guests. nipozzano estate wrapped up at the magnifi cent Villa panna the wonderful day. Th e next day’s estate, ellie was in her glory itinerary was concentrated on art horseback riding. “it felt like a trip and culture in Florence–and “il into medieval times.” She and her prezzo di resistanzo,” a private tour riding companions came upon a of the Duomo that amounted to rather dilapidated cottage where climbing 919 steps to the outside espresso and sweets were being ramparts, for a spectacular view served. nearby, a rehabilitated of the alps. Th e festivities ended raptor was being released. ellie with a gala Charity Dinner for volunteered to handle the bird and the aMreF with the Villa panna give it the burst to freedom. Th e international Chefs demonstrat- fascinating and rewarding experi- ing once again their ingenuity and ence will be hard for her to forget. their devotion to ultimate cuisine. an elegant afternoon chic nic

ThE UlTimaTE CoffEE ExpE riEnCE

LDEI STORE Nespresso began more than 20 years ago with a simple but LDEI ONLINE STORE has iron-on patches for revolutionary idea, to create the perfect cup of Espresso coffee. sale on the LDEI website. These high-quality The unique combination of premium portioned Grand Cru coffees, embroidered patches are 3.5 inches in diam- stylish machines, and exceptional customer service all together provide eter and come in two colors: white with blue the ultimate coffee experience both at home or for your business. stitching or blue with white stitching. The cost is only $5.00 and shipping is free. Discover the World of Nespresso To purchase, login to the Members Only portion of the web site (instruc- www.nespresso.com www.nespresso.com/pro tions are in the front of your membership directory), click on the LDEI Store link on the left-hand side of the page. While you are in the store, check out theLes caps,Dames pins 09.MECH:Layoutand bracelets that are 1 also 8/12/09 available 12:17for sale. PM Page 1

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30 Les Dames d’Escoffier International DEADLINES 2013 SUMMER ISSUE - APRIL 15, 2013 | 2013 FALL ISSUE - AUGUST 1, 2013 2014 WINTER ISSUE - NOVEMBER 8, 2013 PHOTOGRAPHY/IMAGES Electronic images must be properly focused and in color with a minimum resolution of 300 dpi (TIFF or JPEG). Cell phone photos are acceptable if they meet resolution requirements. Do not Schnucks is send photos taken off the internet or embedded with text in Word files or PDF files. Please identify individuals in photos from left to right in the message of your email. Include photo credits, if Proud To Partner required, and captions. ALL PHOTOGRAPHS MUST COME WITH CAPTIONS TO BE PUBLISHED. MEMBER MILESTONES with Les Dames LIST DAME’S NAME and XXX CHAPTER. Each Dame may submit up to 50 words about honors or d’Esco er! important business-related activities, as preferred, to appear in print. You may email a quality Schnucks is a St. Louis based headshot to accompany your news. Press releases and cookbook covers are not accepted. (Cookbook covers are accepted for the LDEI website.) Email your Member Milestone and photo family owned grocery company to MM Editor, Hayley Matson-Mathes at [email protected] by the deadline listed founded in 1939 by “Mom and Pop” – above. Entries received after these dates may appear in a following issue. Photos of Dames Anna Donovan Schnuck and networking at conferences or other chapter events may also be sent to this section. Edwin Schnuck. Anna encouraged CHAPTER NEWS Edwin to open a store where they CHAPTER XX (By, the submitter's name, office or title, if any). Each Chapter may submit 250 could sell her homemade potato salad words as you would like to see it in print. You may include photos to accompany your news, along with quality meats. noting photography requirements above. Submissions that exceed the word count will be edited. The company, now in its third (A lengthy submission on a special chapter event could be considered for a feature; contact the generation, employs 14,500 editor in advance.) Press releases are not accepted. We regret we don't have space to print full menus but menu items can be included in the copy. Submissions not conforming to this format teammates in 100 stores and may not be printed due to deadlines and volunteer’s lack of time. Email to Janet Burgess at 96 in-store pharmacies across [email protected] by the deadline date. Entries received after this date may appear in the Midwest. the following issue. E-NEWSLETTER This bi-monthly publication will keep you informed about events in other chapters and encourages networking. Press releases are not accepted. Include an email contact, date, time, cost for chapter events. Lack of space prevents member milestones, product news, listing ® of cooking classes or tours. You will receive a reminder call for “e-news” email. Respond to Helen Roberts at [email protected].

POSTCARD VIEWS OF THE GLOBAL CULINARY INITIATIVE If your chapter is involved with culinary programs and community activities that cross cultural barriers and exemplify the spirit of the Global Culinary Initiative, send a 200-word description of your event with photos. WE BeLOnG (page 21) features excerpts of insightful, relevant content from Dame’s personal blogs or chapter websites. Be a guest blogger and tell us what’s on your mind! Send inquiries to [email protected] or [email protected].

Spring Quarterly 2013 31 ATLANTA PRESORTED AUSTIN FIRST CLASS BOSTON U S POSTAGE BRITISH COLUMBIA, CANADA p.O. Box 4961 PAID CHARLESTON louisville, Ky 40204 LOUISVILLE KY CHICAGO CLEVELAND/NORTHEAST OHIO PERMIT #1225 COLORADO DALLAS HAWAII HOUSTON KANSAS CITY/HEART OF AMERICA LONDON, ENGLAND LOS ANGELES/ORANGE COUNTY MIAMI MINNEAPOLIS/ST. PAUL MONTEREY BAY AREA NEW YORK NORTHEAST PALM SPRINGS PHILADELPHIA PHOENIX SAN ANTONIO SAN DIEGO SAN FRANCISCO SEATTLE ST. LOUIS WASHINGTON, DC

LDEI CONFERENCE 2013 – SALT LICK OPTIONAL TOUR

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Journey into the pristine texas Hill Country, visit renowned texas wineries and bring your appetite for an authentic barbecue experience like none other at the legendary Salt lick BBQ in Driftwood, texas. Join us for this optional daylong immersion into real texas with roll- ing hills, smoky meats and top-notch wines from Fall Creek Vineyards and Duchman Family Winery. Th e tour includes paired wine and barbecue lunch, vineyard and garden tours, wine and dessert tasting. enjoy a taste of true texan hospitality at the lDei international Confer- ence, Oct. 24 - 27, 2013. We can’t wait to show you a good time, y’all!