SUMMER 2011

savorAtlanta © , Kevin C. Rose/AtlantaPhotos.com © , Kevin and skyline photo. this photo IN THIS ISSUE FEATURES 4-5 Grande Dame Nominees SUMMER• 2 O 1 1 6-7 2011 Editorial Board “do not follow where the path may lead. go, instead, where 8-13 Conference Preview there is no path and leave a trail.” Ralph Waldo Emerson With great pleasure, Les Dames d’Escoffi er International has announced three nominees for its prestigious Grande Dame Award - 14-15 A Bee Oasis on the an accolade bestowed biennially. Florence Fabricant, Joan Reardon Big Island of Hawaii and Nathalie Dupree are trailblazers and recognized leaders in their fi elds who have shaped and inspired our perception of what a Grande Dame should be. 16-17 New York Chosen by the membership for their outstanding achievements Tribute Dinner and perspectives, we honor these women as role models who lead by example. Th ey are successful professional women who graciously donate their time and talents to give back to their communities. 18-19 LA Chapter Salutes Th e nominees, all eloquent communicators, list as many accom- Dame Ruthie Graham plishments in their biographies as there are folds on a chef’s toque blanch, such as columnist, cookbook author, biographer, culinary historian, editor and TV personality - to mention a few. 20-21 The Restaurant Th eir commitment and dedication to help fashion America’s and Garden at foodways inspires everyone – and certainly Dames as well as the next generation of women to follow in our footsteps. Meet these Wente Vineyards extraordinary women on pages 4-5. On pages 20-21 we showcase our partner Wente Family Vineyards 22 Postcard from Hawaii and their eco-friendly, in-house restaurant and garden. Th e result of the sustainable practices at Th e Restaurant at Wente Vineyards is an exceptional and varied menu of wine country cuisine prepared from estate-grown organic produce and organic dairy products, DEPARTMENTS wild-caught fi sh and free-range meats. Dedication to the art of wine- making and respect for locally sourced ingredients promotes their President’s Message commitment to a healthy, sustainable way of life. 3 Savor Atlanta’s vibrancy at the LDEI conference November 3-6 while enjoying a taste of true Southern hospitality in a magnifi - 23-27 Chapter News cent cosmopolitan setting. Th is high-energy conference promises it all: eclectic area tours, gracious dining, motivating speakers, networking opportunities and professional and personal enrich- 28-29 Member Milestones ment sessions that can help take your business to the next level. A dynamic new LDEI leadership forum will be the conduit for shar- ing best practices and eff ective new ideas. Don’t miss the exciting 30 Submission Guidelines fi nales – the Grande Dame Award Dinner at the Ritz-Carlton and the Atlanta Chapter’s food and wine extravaganza, Afternoon in the Country. For additional conference information, turn to pages 8-12. Special thanks to Dana Dabruzzi, Carolyn O’Neil and the Atlanta host chapter for organizing this splendid conference experience. I hope to see you there!

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, 2011 LDEI BOARD OF DIRECTORS connectivity and effective communication among LDEI members.

President Second Vice President Secretary Directors-at-Large Immediate Past President SANDY hU SUSAN FULLER SLACK C.C.P. DOROThY R. KOTESKI JANET BURGESS TERESA J. FARNEY C.h.E., C.C.P. Principal Food Writer/Culinary Educator Professor, Allied Health Department Culinary Adventures San Diego Food Editor, The Gazette Sandy Hu Food Marketing LLC Culinary Bouquets Community College of Philadelphia 6267 Lake Lucerne Drive 7220 Delmonico Drive 380 Roosevelt Way 116 Hurlingham Drive 27 Cooper Run Drive San Diego, CA 92119 Colorado Springs, CO 80919 San Francisco, CA 94114 Columbia, SC 29223 Cherry Hill, NJ 08003-2244 (619) 463-7576 (w) (719) 636-0271 (w) (415) 626-1765 (w) (803) 736-7103 (w) (856) 489-0052 (h) (619) 274-4013 (c) (719) 330-3353 (c) (415) 533-5653 (c) (803) 917-8837 (c) (609)-206-8233 (c) [email protected] [email protected] [email protected] [email protected] [email protected] ShARON VAN METER President, SVM Productions Executive Director Third Vice President First Vice President Treasurer Milestone Culinary Arts Center GREG JEWELL MARY S. MOORE BRENDA MCDOWELL KAThLEEN PERRY 4531 McKinney Avenue President, AEC Management Resources Founder/CEO President the everyday gourmet® Dallas, TX 75202 P.O. Box 4961 The Cook’s Warehouse M&P Food Communications, Inc. 2950 Mt. Wilkinson Parkway,SE, #503 (214) 217-2819 Louisville, KY 40204 1075 Zonolite Road, NE, Suite 1-C 200 E. Delaware, 7-C Atlanta, GA 30339 (469) 235-7506 (502) 456-1851 x1 Atlanta, GA 30306 Chicago, IL 60611 (770) 801-9436 (w) [email protected] (502) 727-2467 (404) 492-9018 (w) (312) 201-9101 (w) (770) 845-8438 (c) MARY ELLEN GRIFFIN [email protected] (312) 485-5783 (c) (404) 374-6740 (c) [email protected] Partner, Continental Consulting Group [email protected] [email protected] 320 Strawberry Hill Ave., #58 Stamford, CT 06902 (203) 975 7610 (w) (203) 273 8824 (c) maryellengriffi [email protected] 2 Les Dames d’Escoffier International Nurturing and Growing LDEI

Every new Les Dames d’Escoffi er International Board is charged with continuing the work of the previous board and building on its achievements. Each year, we need to move the ball forward. Th e LDEI Board meets the second Tuesday of every month via con- ference call. With fi nite time and resources, it’s important that we stay focused. So at the top of each agenda, the board’s mission statement is clearly highlighted: Th e 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, connectivity and eff ective communication among LDEI members. One way we planned to advance the mission this year was by examining the standing roles and responsibilities of each board member to see how each helps to fulfi ll our mission. Summer is about midpoint in the board’s tenure so our face-to-face meeting in St. Louis the end of July was a good time to determine if we needed You can help by contributing items to the auction to ensure that we to rethink responsibilities, undertake any course corrections or ac- have a bountiful selection. And just as importantly, you can help to celerate our eff orts to fulfi ll our mission for the year. promote the auction to attract bidders. Th e more people we bring to As part of our evaluation of roles, we had already determined that the site, the greater the bidding action and the higher the proceeds. the production of the Quarterly, our premier communications vehicle, Please stay tuned for an announcement this fall when the online asks too much of our Second Vice President as a volunteer. It is a huge auction opens its virtual doors, and spread the word to family and undertaking – from preparing editorial calendars, to news gathering, friends, and post the link on Facebook, Twitter, LinkedIn and any of writing and reporting, marshaling Dame reporters, editing, fact check- your other social media outlets. ing, proofreading, to supervising layout, design and production. We prepared a request for proposal for a paid Quarterly Editor and distributed it to the membership. We received excellent, profes- Los Angeles/Orange County sional responses from our Dames who were interested in the posi- Dame Angela Pettera: tion. Th e proposals were screened by a selection committee and the board voted affi rmatively on the recommendation that we hire two “I'm really looking forward to remarkable talents: Susan Slack (Charleston) and CiCi William- the Atlanta conference. Th e Los son (Washington, D.C.). Th ey will serve as Quarterly co-editors under the direction of the LDEI Second Vice President. Susan, our Angeles/Orange County Chapter current Second Vice President and editor, and CiCi, the founder of is putting together a team to the Quarterly and a past President of LDEI, will each produce two attend. We're stoked!” Quarterlies in the year. Th is means that, as one editor is putting her issue to bed, the second editor is busy on the next issue, ensuring a Seattle Dame seamless transition and timely delivery. Braiden Rex-Johnson: One of the main functions of the board each year is producing the annual conference. Atlanta, our host chapter, under the leadership of Excitement is already “I'll be at conference our indefatigable Co-chairs Dana Dabruzzi and Carolyn O’Neil, is growing for the Atlanta doing a fabulous job in acquiring the most insightful speakers, sourc- again as a delegate ing the most interesting venues and planning outstanding programs. conference. Here’s part and can't wait. Les We are also attracting strong partnerships to support our conference, of the LDEI conversation Dames is one of the through the eff orts of our Director of Development Susan Weinstein on LinkedIn: most rewarding parts (Miami), and First Vice President Mary Moore (Atlanta). We look forward to personally engaging with our partners and their products of my life, and I'm at conference and throughout the year. enjoying serving as In conjunction with the conference, the annual auction is building its See you in Atlanta! president of the Seattle own momentum under the direction of Director at Large Sharon Van Meter (Dallas). She and her committee are pulling together fabulous Chapter this year!” packages for bid. Th e auction supports our Legacy Awards Program.

SUMMER QUARTERLY 2 0 1 1 3 2011 Grande Dame NOMINEES are C C By Brenda McDowell (Chicago) students; television cooking show host; writing 11 award- winning cookbooks about the American South, most Every two yearsreme Les Dames d’Escoffier Internationalde la reme recently Southern Biscuits (2011). Dupree is credited with (LDEI) bestows the Grande Dame honor to a woman in starting the “New Southern Cooking” movement, a blend recognition of extraordinary and unusual contributions in of Southern and French techniques and ingredients, in the the fields of food, fine wine and other beverages, nutri- early 1970s. She was instrumental in founding both the tion, the art of the table or related areas. Atlanta and Charleston LDEI chapters. This year three Dames were nominated for this pres- For more information about the Grande Dame award or Florence tigious award, all with excellent credentials: LDEI visit www.ldei.org. Fabricant, Joan Reardon and Nathalie Dupree. While only one can receive the Grande Dame designation, all three are winners as evidenced by their stellar contribu- tions, not only through their work, but in service to the community and the LDEI organization. Nationally known as a food writer for the New York Times, Florence Fabricant (New York Chapter) has written 11 cookbooks. The highly respected food writer generously donated proceeds from two of her books to organizations she supports— the Society of Memorial Sloan Kettering Cancer Center and New York City’s Meals-on-Wheels program. Florence has been described as "The Food Ex- pert's Expert" by New York Dame Rozanne Gold. F F Culinary historian, award- lorence abricant winning cookbook author Florence Fabricant is a nationally Florence Fabricant has written 11 and biographer Joan Reardon known food writer and columnist for cookbooks: Park Avenue Potluck, Park (Chicago Chapter) has fo- the New York Times. She is a Phi Beta Avenue Potluck Celebrations (both, Riz- cused her works on contribu- Kappa graduate of Smith College, with zoli), The New York Restaurant Cook- tions made by professional an M.A. in French from New York book,” and a second edition of the book women of stature in the culi- University Graduate School of Arts and (Rizzoli), “The New York Times Dessert nary field including M.F.K. Sciences. Since then, she has been very Cookbook (St. Martins Press), The Fisher, Julia Child and involved with the food industry. She is New York Times Seafood Cookbook (St. Alice Waters. Her most a member of The James Beard Founda- Martins Press), The Great Potato Book recent book As Always Julia: tion Who’s Who of Food and Beverage (Ten Speed Press), Elizabeth Berry’s Great The Letters of Julia Child and in America, which recognizes food and Bean Book (Ten Speed Press), Venetian Avis DeVoto (2010), has won beverage industry professionals for their Taste (Abbeville Press). New Home widespread critical acclaim leadership, influence and service in the Cooking (Clarkson Potter) which was a from major reviewers across culinary industry. winner of a James Beard Book Award, the country. Joan, who has a and Pleasures of the Table (Abrams). Ph.D. in English, has also been Her charitable works includes the Soci- She holds the distinguished L’Ordre honored for her charitable and ety of Memorial Sloan Kettering Cancer National du Mérite Agricole from the community work. Center (Proceeds from her books, French government. The accolades of Nathalie Dupree Park Avenue Potluck” and “Park Avenue This award recognizes a person’s (Charleston Chapter) include: found- Potluck Celebrations went to this charity services to agriculture. Today there are ing Rich’s Cooking School in Atlanta and New York City’s Meals-on-Wheels, 23,000 awardees, including all living (1975) where she taught thousands of an organization which delivers nutri- former French Ministers of agriculture. tious meals to the homebound elderly, She lives in New York City with her for which she has served as a longtime husband Richard. advisor).

4 Les Dames d’Escoffier International Joan Reardon Joan Reardon has said that “Writing is just something As an established culinary historian, cookbook author, I do.” Whether it is because her father was in the pub- and biographer, Joan Reardon, has mined America’s lishing/printing business or because of her early school culinary landscape and focused attention on the brilliant days spent recording memories in her diary or editing contributions made by professional women of stature the high school newspaper, writing is deep in her DNA. such as M.F.K. Fisher, Julia Child, Simone Beck, Louisette Joan’s early education took place in private schools in Bertholle, and Alice Waters. Her latest book, As Always Chicago. She continued as a History, English and Art Julia: The Letters of Julia Child and Avis DeVoto (2010) has major at Alverno College in Milwaukee, Wisconsin. won widespread critical acclaim from major publications Her Masters and Ph.D. in English Literature were from across America. In 2005 Joan’s book Poet of the Appetites – Loyola University in Chicago, and from 1959 until The Life of M.F.K. Fisher Among the Pots and Pans (2008), 1981 Joan was a professor and chairman of the English received the IACP Award for Culinary Writing. Department at Barat College in Lake Forest, Illinois. Reardon has contributed essays to Scribner’s Encyclope- Her interest in the culinary world began while on a dia of Food and Culture and the Oxford’s Encyclopedia of sabbatical from Barat College and living at the Reardon’s American Food and Wine. She also publishes and edits the second home in Cotuit on Cape Cod. What began as a quarterly newsletter, Panache, for Les Dames d’Escoffier fun research project with several neighbors, led to Joan’s Chicago and is on the Advisory board of Gastronomica. first cookbook,Oysters: A Culinary Celebration. It was Joan is a recipient of numerous awards and honors for also during Joan’s research for the book on oysters at the her leadership positions, charitable and community work. Schlesinger Library that she met Julia Child at meet- ings of New England Women’s Culinary Guild and the American Institute of Food and Wine. Joan Reardon made a mid-life career change on her re- turn to Chicago. She resigned from the faculty at Barat College and started her writing on food. She enrolled in The Culinary School at Kendall College in Evanston, IL, took “Garde Manger” and wine classes and earned a Pastry Certifi- cate in the early 90’s. Nathalie Dupree After graduating from high school in Virgin- run on more than 1,000 radio stations. ia, where she lived the majority of her young Nathalie’s success is a combination of her easy life, Nathalie Dupree attended Texas Western and practical food expertise combined with her College and George Washington University. warm, inviting personality. Her “Pork Chop A ‘happy accident’ in 1959, led to a long and Theory” is a metaphor for her belief that you illustrious life in the food industry. don’t win through competing with your peers; Nathalie received an advanced certificate “if you put one pork chop in the pan and turn from London’s Cordon Bleu, and started her the heat on high, the pork chop will burn. If restaurant career as a chef in Majorca, Spain. you put two pork chops in the pan, and turn She then moved to Georgia and started the the heat on high, they will feed off the fat “new Southern cooking movement” in the of one another”. It’s the ultimate in giving, early 1970’s by blending regional ingredients sharing, and developing mutually beneficial with French and Southern cooking techniques partnerships and relationships. in her own restaurant in the country near At- Nathalie has written 11 cookbooks: Cooking lanta, followed by opening another restaurant of the South; New Southern Cooking (1986), in Richmond, VA, also called Nathalie’s. Nathalie Dupree’s Matters of Taste (1990); In 1975, Nathalie founded Rich’s Cooking Nathalie Dupree Cooks for Family and Friends School, where she served as chef, instructor (1991); Nathalie Dupree Cooks Great Meals and director, teaching over 10,000 students, for Busy Days (1994), Nathalie Dupree Cooks many of them now in their own food enter- Everyday Meals From a Well-Stocked Pantry prises as chefs, writers, cooking school opera- (1995) and Nathalie Dupree Cooks Quick tors and TV personalities. Meals for Busy Days (1996); Nathalie Dupree’s Nathalie Dupree has appeared in more than Southern Memories (1993) - 1994 James Beard 300 top rated television-cooking shows airing on Award winner; Nathalie Dupree’s Comfort- PBS, The Learning Channel, and Food Net- able Entertaining (1998), - 1999 James Beard work, appearances on the “Today Show”, “Good Award winner, Nathalie Dupree’s Shrimp and Morning America”, and “CBS This Morning”, as Grits and Southern Biscuits (2011) with Cyn- well as CNN. Her “Home Cooking” tips have thia Stevens Graubart.

S U M M E R Q uarterly 2 0 1 1 5 MEET the 2011 Editorial Board

H ayley M atson -M athes | C handra R am | J ane M engenhauser | C ici W illiamson

Hayley Matson-Mathes (Hawaii) Member Milestones

Hayley Matson-Mathes is a culinary consultant living in Honolulu, Hawaii. Hayley joined Les Dames d'Escoffier in 1998 as a member of the new Kansas City Chapter. She moved to Hawaii in 2000, joining the newly-formed Honolulu Chapter. Most recently, Hayley served as the chapter president for two years, vice president, and secretary. Hayley directs the Hawaii Culinary Education Foundation, a 501c3, whose mission is to provide Hawaii's culinary students and working chefs access to cutting-edge culinary knowledge through programs featuring visiting chefs and experts. Hayley is the owner of a culinary marketing business specializing in agriculture and culinary-related promo- tions, including gourmet events with extensive experience in international retail promo- tions, recipe writing, and media placements/press tours. She has over twenty-five years of experience in branded marketing, culinary education, and as an on air spokesper- son. Hayley and her husband Mike share a passion for travel and culinary pursuits. They are nature and hiking enthusiasts.

Food is our common ground, a universal experience.

~ James Beard

CHANDRA RAM (chicago) CHAPTER NEWS

Chandra Ram is the editor of Plate, an award- A desk is a winning professional culinary magazine. She has spent more than 15 years in the foodservice industry, dangerous as a consulting chef to foodservice manufacturers, commodity boards and operators; a food industry place from marketing and public relations consultant; caterer; and working front and back of the house in restaurants which to view located in the US and England. She is a graduate of Loyola University Chicago, The Culinary Institute the world. of America and has passed the certificate level of the Court of Master Sommeliers exam. She is the co- ~John le Carré author of The Eiffel Tower Restaurant Cookbook, (Chronicle Books 2008).

6 Les Dames d’Escoffier International CiCi Williamson (Washington D.C.) Quarterly Founder and Advisor

CiCi became a member of Les Dames 23 years ago and immediately began contributing her time and talents. A former LDEI President and D.C. Chapter President, she was founding editor of the Quarterly in 2000, but her work producing the magazine began in 1989 under LDEI President Dolores Snyder (Dallas). For 10 years CiCi compiled and edited the “Member Milestones” section until 2010 and she continues to contribute articles. The food and travel writer is the author of six cookbooks and more than 1,500 articles in newspapers and magazines. She was host of an award- winning Virginia PBS-TV series based on her latest book, The Best of Virginia Farms. A home economist, she wrote a syndicated weekly food column for 22 years in 160 newspapers nationwide and created about 2,000 original recipes for publication. At the USDA Meat and Poultry Hotline, CiCI has been a food safety expert 23 years and writes extensively for the agency’s website, contributing fact sheets, press releases, and podcast scripts. Currently she is president of the Culinary Historians of Washington (CHoW). Editor’s Note: CiCi’s favorite quote was made by her husband John when she forgot to park his sports car in gear and it rolled backwards, smashing a Things can be fixed taillight. Ever since, she remembered what he said. She remarked, “I always try to help people as much as I can and try not to hurt anyone. I’ve also never but people can’t. again forgotten to put the gear shift in ‘Park.’”

~ John Kelly

Jane Mengenhauser (Washington D.C.) Veteran Proofreader

Ever the curious one, Jane has never passed by a bubbling pot or an aroma emitting from a warm oven without asking, “ What’s cooking?” A self- described compulsive “lid-lifter”, it’s her 20-questions habit that has paid dividends for her many years as a food writer and newspaper food editor. She always gets her story. Seed for the desire to get a job in the food-world was planted early on. As a teenager when shopping in her hometown of Haverhill, Massachusetts, she often stopped to watch a woman demonstrating the latest models of large and small cooking appliances displayed on the sales floor of the local gas and electric company. Inside, for the taking, (of course, she ventured in) there were warm cookies right out of the oven, recipes galore and someone who loved to talk about cooking. It did not take Jane long to know she had found her future niche. Strangely enough, her first job after majoring in home economics (served up with a side of journalism) at Boston University College of Practical Arts and Letters was a “Home Service Girl” for the Cambridge, Massachusetts Gas & Electric Co. (In today’s parlance, a Consumer Educator.)

God is good, but never dance in a small boat. ~(Irish proverb)

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Hello, Y’all!

The Atlanta Chapter is getting ready to welcome you to the 24th annual LDEI conference just a few months from now. It’s been 15 years since we hosted the gathering, and in that time our city and our chapter have grown in so many wonderful ways. We can’t wait to show off our town and extend our southern hospitality to you – our honored guests. Our city is rich in history, culture and cuisine and we’ve planned some terrifi c pre-conference tours, conference seminars and networking events to help you experience the diverse charms of Atlanta while visiting with old friends and meeting new ones. Please join us in Atlanta – come Savor the South!

Dame Dana Dabruzzi Dame Carolyn O’Neil Co-Chairs Atlanta Conference 2011

It all begins Thursday, November 3rd © , Kevin C. Rose/AtlantaPhotos.com © , Kevin

8 Les Dames d’Escoffier International connect | learn | grow

savorAtlanta

2011 ldei annual conference november 3-6, 2011 ritz-carlton, buckhead

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By Day: By Night: Discover Atlanta: Tours, Tastes Opening Toasts and and Toques of the Town Dine-Around Adventures Atlanta Dames can’t wait to welcome friends and colleagues to our town for The Opening Reception at the elegant Ritz-Carlton, the 2011 Les Dames d’Escoffi er International Conference. We’ve got so much Buckhead will be the offi cial kick-off as we welcome planned for you! Dames to Atlanta. Ritz chef Peter Zampaglione has been planning all year to wow our palates with passed On Thursday, November 3rd registration begins and the Hospitality Suite hors d’oeuvres to elevate the evening as we get ready opens at the Ritz Carlton, Buckhead. Jump right in and get to know Atlanta for a stellar conference weekend. by joining one of four pre-conference tours planned around culture and cuisine with a variety of themes. Here are a few snapshots of what we’re What’s for dinner? Dine on your own at a number of At- cooking up. Each one includes transportation and lunch for $65. (More lanta restaurants or choose from a menu of memorable details in the Conference Brochure.) meals from the Dine-Around. ($75 including transporta- tion) Tour #1: “Atlanta in Town” – Visit historical sites that help tell the story of Atlanta including the Jimmy Carter Library, The Martin Luther King Center #1. “Dinner at Home with History, Antiques and and The Sweet Auburn Curb Market with a cooking demo and traditional Gracious Southern Hospitality” – Eileen Dubose, "shoebox" lunch presented by Sonya Jones at her restaurant, “Sweet Auburn along with husband Bo, opens up her home and her Bread Company.” kitchen for a sophisticated evening of cocktails, wines and fabulous cuisine. Along with an extensive collec- Tour #2: “Restaurant Garden Tour and Georgia Wine Luncheon” – tion of Civil War memorabilia, copper cookware, fi ne art Carvel Gould, executive chef of Canoe restaurant, has been busy cooking, and exceptional wine cellar, the Dubose home offers a planting an organic garden and tending bees and a flock of chickens! unique dinner experience. Perched on the pretty banks of the Chattahoochee River, Canoe’s elegant setting is perfect for an outdoor wine luncheon led by Michael Bryan of The #2. “Dinner in Alton Brown’s Good Eats Studios” – Atlanta Wine School. Taste local wines, cheeses and Carvel’s honey! Tamie Cook, who is the Culinary Director for Be Square Productions, invites you in for a private tour of the Tour #3: “Ethnic Farmers’ Market Tour and Thai Cooking Demo” – Head studios while prepares a dinner with on out to the Buford Highway Farmers’ Market to take a taste trip around Cathy Conway local, sustainable foods paired with wines from Wente the world. This behind-the-scenes tour will show off one of the largest fresh Estates in the studio’s large demo kitchen. produce departments in Atlanta. We challenge you to identify some of the fruits and vegetables from Asia to Africa. Phillippa Kingsley, international #3. “Cookbook Author Extravaganza Dinner with Thai cookbook author, will present a luncheon demo in the market’s new fi ve Dames” – This four-course dinner with paired teaching studio. wines features four Dames cookbook authors who will treat you to a southern meal and show you how it’s Tour #4: “Farm Tour and River Picnic” – You’ll be gone all day on a trip to done! Held at , The Cook’s Warehouse, beautiful North Georgia, which will be brilliant with fall foliage in November. Mary Moore’s chefs include Dames Nathalie Dupree, Virginia Willis, Visit Riverview Farms, owned by Charlotte Swancy, one of the oldest and and . largest certifi ed organic farms in Georgia. The tour include includes their Rebecca Lang Angie Mosier milling operation and a visit with the pigs! Horse-drawn wagons will take you to Bonnie Blue Farm for a picnic by the Coosawatee River.

10 Les Dames d’Escoffier International A Full Friday! Sensational Saturday – You’ll want to be up as soon as the rooster crows because we’ve Focus on the Future got so much to do today. Saturday’s program begins with the Green The Opening Breakfast features not one, but two Keynote Speakers Tables Breakfast, continues with a powerful to inform and inspire. panel of experienced Dames sharing “How to Re-Invent Yourself in Today’s Market” and “Tips Martha Teichner, correspondent for CBS News (Sunday Morning) and a on Successful Fundraising in Your Chapter.” A Charleston Dame, will share the many memorable ways food has found conference favorite, The Legacy Awards Luncheon, its way into her stories while covering major international events. showcases the winners who share highlights Kim Severson, the Atlanta bureau chief for the New York Times from the culinary experiences made possible by and author of Spoon Fed, will explore the trends, both good and the awards. Top Chef winner, Kevin Gillespie of bad shaping the American table. Atlanta’s Woodfire Grill, will speak about the Inspiration and education continues with a full plate of seminars benefit of early opportunities in his career. throughout the day including: The afternoon is open for you to continue Global Culinary Initiative: Discover the World in Your Neighborhood exploring Atlanta or relax on your own. The History of Southern Food and Culture: Chefs Panel Social Media Success: Branding, Marketing and Increasing Sales Grande Dame Evening of Events Specialty Drink of the South: Bourbon and Bites Dames will travel downtown to the historic Ellis What Not to Eat: Allergens, Pathogens and Toxins. Oh My! Hotel’s Terrace Restaurant for the Grand Dame Reception followed by The Grande Dame Award Celebrate the South! Dinner just across Peachtree Street at the Ritz- Carlton, Atlanta. The ballroom will be filled with BBQ, Bourbon, Beer and Bluegrass Dinner shimmering lights from the crystal chandeliers Pull on your boots and jump on the bus that will take us to Sum- and the lively jazz music of Joe Gransden. Get merour Studio in Atlanta’s exciting Westside district. Get ready to ready to raise a glass of bubbles to toast our dig into barbecue, wash it down with a local brew or cold bourbon newest Grande Dame! and kick up your heels to blue grass melodies. Chapter photos taken tonight will be farmer fun.

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2011 Cornucopia Auction

By Sharon Van Meter (Houston) Dames! The 5th annual Les Dames d'Escoffi er Cornucopia Auction is fast approaching and there is still a need for items to auction. What can you donate? This year we are featuring all things CULINARY—adventures, experiences, tastings, education, gourmet gadgets and foods. At the Conference we will feature fi ve live auction packages with values of $5,000 and up. A new fl are has been added to this year's auction: the "Blue Ribbon Ticket" item. The purchaser of the winning ticket will have the opportunity to claim any of the live auction items before the bidding begins! Blue Ribbon Tickets sell for $100 apiece. Purchasers need not be present to win, but must pre-select one of the items printed on the ticket. The odds of winning the Blue Ribbon Ticket prize are one in 100 so plan to purchase! So far, fabulous prizes are rolling in for the auction, which promises to be an unforgettable event. We are grateful to all early participants. Happy Donating! © , Kevin C. Rose/AtlantaPhotos.com © , Kevin

12 Les Dames d’Escoffier International Power in Partnerships: Green Tables at the Annual LDEI Conference By BarBara Petit (Atlanta)

Atlanta wants to introduce you to their vibrant Green Tables partners at the LDEI Annual Conference. Our 2011 educational session on Friday afternoon will feature a panel of Georgians who work with LDEI Atlanta to advance community projects, create outstanding food events, and raise funds for Green Tables activities. Learn about the exciting work of these leaders, and why and how they partner with Atlanta Dames on Green Tables. For starters, read about two of our gifted panelists: Meet Will Harris. Will is owner and president of White Oak Pastures, one of the largest producers of organic, grass fed beef in the country. He is also the winner of the 2011 Georgia Small Business Person of the Year. Harris has taken his family farm in Early County, Georgia, passed down over fi ve generations, and coupled it with modern technology to meet the growing demand for grass fed beef. White Oak Pastures today has 40 nonfamily employees and is the largest certifi ed organic farm in Georgia. White Oak Pastures grass fed beef is available in Whole Food Market stores as well as Publix Supermarkets. Learn about sustainable development from Marie Nygren, who grew up in the hospitality business. Her mother was the owner/operator of Mary Mac's Tearoom, a Southern institution in the heart of Atlanta. Marie, with her husband Steve Nygren, founded Serenbe, a 1,000 acre sustainable community located 35 miles South of Atlanta. It is a national model for the future of balanced development in the U.S.—focusing on land preservation, agriculture, energy effi ciency, green building, walkability, high-density building, arts and culture, and community living for multiple generations. With a projected 70 percent of future building occurring in the greenfi eld, Serenbe demonstrates how urban development models can succeed on the edge of a metropolis while preserving a vast majority of the greenspace. Impressive cast, but that’s not all! You will also hear: Executive Director Alice Rolls of Georgia Organics, the largest nonprofi t in the Southeast working to create a sustainable food system for the state and region. Our own Mary Moore, incoming president of LDEI and founder/CEO of The Cook’s Warehouse, who has developed a training program for food service workers in the City of Decatur public schools system. Are you looking to build or expand partnerships for your chapter? Don’t miss this entertaining panel and discussion. www.kikkomanusa.com

CheCk out the Kikkoman’s Kitchen Page

SUMMER QUARTERLY 2 0 1 1 13 Big Island Bees named Silver Finalist by the National Association For the Specialty Food Trade, Inc. Big Island Bees’ organic Lehua & Cinnamon honey has been selected as a 2011 Silver Finalist for Outstanding New Product in the sofi™ Awards from the National Association for the Specialty Food Trade, Inc. The sofi™ Awards recognize excellence in specialty foods and beverages and are a coveted industry honor. “sofi” stands for Specialty Outstanding Food Innovation. The Lehua & Cinnamon honey was one of 125 Silver Finalists selected by a national panel of specialty food experts from a record 2,236 contenders across 33 Awards categories. Big Island Bees’ products include organic Ohia-Lehua Blossom, organic Wilelaiki Blossom, and Macadamia Nut Blossom honeys. They are distributed throughout Hawaii, the U.S. West Coast, Canada, Japan, and China.

Garnett Puett’s apisculptures (beeswax sculptures) are a beautiful collaboration with the honey bees.

14 Les Dames d’Escoffier International A Bee Oasis on the Big Island of Hawaii

By Martha Cheng (Hawaii) with the idea of keeping the honey in its original state, which is a unique Hawaiian product, each Every year, about a third of honeybee colonies are honey having a distinct flavor, color and texture dying, a disaster termed Colony Collapse Disorder. because of its This doesn't simply mean that our honey supply single floral is in danger; bees pollinate many of the foods we source...I eat, from apples to almonds to strawberries to started pack- macadamia nuts. The exact reasons that bees are ing the honey, disappearing from their colonies are still unknown; intending on some theories point to the practices of commercial demonstrat- bee keepers, who keep large hives and move them ing what a among commercial fruit orchards--a pollination- special prod- for-hire type of gig. It's possible that the bees are uct it is, how malnourished (many commercial bee hives subsist rare and ex- on a corn syrup diet); this, coupled with increasing quisite honey pollution and pesticides may be making the bees is in general more susceptible to disease and parasites. But even and ours in outside of the practices of commercial beekeepers, particular...I the loss of bees may be a symptom of larger, as-yet simply started unknown ills in our environment. with an idea Here in Hawaii, bees have existed peacefully in and a strong paradise for years, but as history has shown us, belief in our paradise can't be protected. The recent appear- product." ance of the Varroa mite has decimated honeybee Big Island populations on Oahu and the Big Island. Still, Bees offers in remote groves and orchards on the Big Island, three varietals Whendi Grad and Garrnet Puett Whendi Grad and her husband Garnett Puett of honey: Ohia are able to maintain a bee oasis of sorts. It could Lehua, Wilelaiki (or Christmasberry) and Maca- be the organic macadamia nut, ohia lehua, and damia Nut. At a recent Dames event, the honeys Christmasberry flower nectar the bees feed on were featured in dishes like a Moroccan honey (no corn syrup diet here); the careful moving of chicken salad, honey curry dip, and baklava. All the hives--the hives are only moved three times a Big Island Bees honey is organic and raw, preserv- year to follow the blooming seasons, and at night ing the distinctive flavors of the honey. The ohia when the bees are in the hive and not foraging; lehua is the white truffle of the honey world-- or the cumulative wisdom of a fourth-generation creamy like custard, opaque, delicately floral. It's honey business; or more likely some combination hard to mix it into any recipe; it's utterly perfect of all of the above. scooped from the jar or spread thickly on toast. From an art career in New York, Whendi sort The Wilelaiki honey is subtly spicy, lending well of fell into the world of honey and bees--a world to vegetables and more savory preparations while of prosaic terms like "honey flows" and "flower the macadamia nut blossom honey is dark, slightly fidelity"--when her husband decided to return thick, and faintly nutty. When she started Big to his family's business in Hawaii. But from Island Bees, Whendi found that she needed "to the family business, she created Big Island Bees, educate the general public about the differences carving out a niche market apart from the ubiq- in quality of honey. Many Americans have only uitous plastic honey bears. Formerly, all of the grown up with the 'honey' bear, never realizing company's carefully cultivated Hawaiian honey that there are over 300 varietals and each one was being sold into the commodity market, to is unique." At the minimum, her company is a be processed and mixed with other honey for a sweet lesson in appreciating honey varietals like consistent color and texture. fine wine; at its best, Big Island Bees showcases the "When we got it back, I realized it wasn't the benefits of environmental stewardship through the same," Whendi says. "I started Big Island Bees world of bees.

S U M M E R Q uarterly 2 0 1 1 15 LDEI New York to Co-Produce Tribute Dinner

honoring HRH Prince Robert of Luxembourg anÑ Jacques Pépin

By Melanie Young (President, New YorK) lineup for attendees to experience. Guests will start the evening with a Champagne Perrier-Jouët reception and hors d’oeuvres Th e New York chapter of Les Dames d’Escoffi er (LDNY) will prepared by two LDNY members: D'Artagnan Founder Ariane co-produce a Tribute Dinner honoring world renowned fi ne wine Daguin and Alison Awerbuch, Partner, Abigail Kirsch Cater- producer, His Royal Highness Prince Robert of Luxembourg, ing. Th e seated dinner will be prepared by French chefs Daniel Managing Director of Domaine Clarence Dillon Wines, and chef, Boulud, Alain Ducasse, Laurent Gras, Alain Sailhac, and Jacques author and television cooking show host, Jacques Pépin, Dean of Torres. Each course will be paired with the fi nest wines from Special Programs for the French Culinary Institute, on Saturday, Clarendelle wines and Château Haut-Brion from HRH Prince October 1, at Pier Sixty/Chelsea Piers. Th e Tribute Dinner, pre- Robert's own Domaine Clarence Dillon. Martha Stewart will sented by Bank of America, is being held in collaboration with the serve as the evening’s mistress of ceremonies. 2011 Food Network New York Wine & Food Festival presented by Auction Co-Chairs, Marsha Palanci and Arlene Feltman- Food & Wine, Share Our Strength® and Food Bank For New York Sailhac, are organizing a silent auction of 40 to 50 lots that will City (Th e Festival), which takes place September 29 to October include fi ne wines, getaway travel, exclusive dinners, tableware 2. Th is is the fi rst time LDNY has collaborated with Th e Festival, and cookware, fi ne jewelry and luxury goods and services. Dames which is the largest and most prestigious in New York City, with Palanci and Feltman-Sailhac welcome donations from chapter over 100 culinary, wine and spirits events around the city. members around the country who wish to contribute. Th e auction Tickets to the Tribute Dinner are $500 per person. Partial donation form and list of auction lots can be found at www.ldny. proceeds from the dinner and a 100 percent of the proceeds from org, or email [email protected]. a silent auction being organized by LDNY with go to the chapter’s “Th e scholarships raised from this dinner will truly make a dif- Make A Diff erence Scholarship Fund to help enable deserving ference for some very deserving women,” said LDNY President women pursue career in the food, fi ne beverage and hospitality Melanie Young, who noted that LDNY awards an average of 20 industry. For information on the dinner and to make reservations scholarships each year. LDNY’s last major fundraising dinner and please visit www.nycwineandfoodfestival.com/events auction, entitled “Abbondanza,” was held in 2007 and honored Rita Jammet Roberta Morrell Tribute Dinner Co-Chairs, and , Lidia Bastianich; it raised over $100,000 for scholarships. have organized with Th e Festival producers an impressive culinary His Royal Highness Prince Robert of Luxembourg is the

16 Les Dames d’Escoffier International managing director of Domaine Clarence Dillon, the family that currently owns the rights to the Château Haut-Brion wine estates, a label that traces its roots back to 1533. Prince Robert’s great-grandfather Clarence Dillon purchased Château Haut- Brion in 1935 and has successfully kept the estate in the family. In addition to maintaining the Château Haut-Brion moniker, Prince Robert is also responsible for the fi rst super premium Bordeaux varietal sold under the Clarendelle label. For six decades internationally acclaimed French chef, author of 26 books and host of 11 acclaimed public television series, Jacques Pépin, has inspired countless culinary professionals through teach- ing and mentoring. Pépin currently serves as a Dean of Special Programs at Th e French Culinary Institute at the New York and California campuses. A new cookbook, Essential Pepin, featuring the best recipes that Pépin created over the course of his 60-year career, will be released this fall in tandem with a 26-episode KQED PBS series of the same name. Pépin served as private chef for three French heads of state including Charles de Gaulle. He has been awarded three of France's highest civilian honors: the Légion d¹Honneur, the Chevalier de L'Ordre des Arts et des Lettres (1997) and the Chevalier de L'Ordre du Mérite Agricole (1992). Keep up with news about the Tribute Dinner at www.ldny.org, or follow LDNY on Twitter@LesDamesNY and Facebook.com/Les Dames d’Escoffi er New York

SUMMER QUARTERLY 2 0 1 1 17 Los Angeles Chapter Salutes dame

Ruthiegraham

By Marje Bennetts (LA/Orange County) miss a Ruthie dinner." The program included a montage of lifetime photos, highlights Ruthie Grahm , a founder and beloved member of the LA/ from her three children, and the praise of several Dames who Orange County Chapter was honored at a special dinner at have been personally involved with Ruthie. Her son Randall Sherry Yard Spago restaurant in Beverly Hills in June. , Spago's is a Bonny Doon winemaker, and her grandson Jonathan runs award-winning Pastry Chef and special friend of Ruthie's, Compartes Chocolates. helped coordinate the gala evening and of course, the desserts All detailed what a great role model she has been to so many which followed a menu of Spago favorites and specialties. women in the greater Los Angeles food and wine industries, and One of Ruthie’s many contributions to the chapter is gener- how she has contributed throughout the years through her busi- ously donating wine from her family's Bonny Doon Vineyard nesses, her multiple charitable causes and events and of course, in Santa Cruz, California, which was just named Winery of the with her time, as she has mentored so many women in the food Year for 2011 by the California Travel Association. Her work and beverage industry including Dames. within the wine and food industry (her other family business The Philadelphia native’s father co-founded ASCAP and is Compartes Chocolates) is well known. Respected chefs, res- brought her into the world of show business, co-writing count- taurateurs and other California wineries consider her one of the less songs with her. Ruthie became member of the Screen Actors true leaders within the wine industry. Guild at age 11 and has appeared in over 235 movies. She was More than 80 of Ruthie’s closest family, friends and Dames selected three times for the SAG Awards Nominating Com- attended the dinner in her honor, which featured signature mittee. Ruthie was sponsored for ASCAP Membership by the dishes of Spago! Appetizers were spicy tuna tartare in cones renowned Johnny Mercer, and has over 100 songs published or and smoked salmon pizza with dill crème fraîche; grilled cote de featured in movies. boeuf and seared Scottish salmon were the entrees. Desserts were The Dames of the LA/OC Chapter salute remarkable Ruthie Sherry's own baked Alaska with chocolate and cherry sorbet and Grahm for all she has given throughout the years and contin- sautéed "Rut-e" Cherries plus delicious platters of the pastry ues to give. The Chapter considers her their own "treasure of a chef’s cookies. Wolfgang Puck sent his regrets from London woman" and thanks her for all she continues to contribute. where he was opening a restaurant or, as he said, "I would never

18 Les Dames d’Escoffier International The many highlights of Ruthie's remarkable life include ...

• Writing the official theme song "Take the Time" for Meals on Wheels, introduced by Wolfgang Puck/Barbara Lazaroff at annual Fundraiser in 2008 • Secretary to Red Barber, Dodger baseball's sportscaster at CBS, New York City • Chosen by Edgar Bergen for UCLA Master Class in Comedy Writing • Hospitality Hostess at Hollywood Canteen and U.S.O. during World War II

(L to R): LA/OC Chapter President Phyllis Ann Marshall, Honoree Ruthie Grahm and former Chapter President Peg Rahn. (L to R): Isabelle Grahm, Ruthie Grahm and Barbara Lazaroff, co-founder of SPAGO Beverly Hills Opposite page (L to R) Spago Pastry Chef Sherry Yard with honoree Ruthie Grahm

S U M M E R Q uarterly 2 0 1 1 19 The Restaurant and Garden at

SustainabilityWenteVineyards has been the backbone of Wente Family Vineyards since its inception 128 years ago. As the oldest continually-operated family-run winery in the nation, their 3000-acre vineyards have thrived in the gravelly soil and temperate climate of the Livermore Valley and Monterey County’s Arroyo Seco, yielding an array of wines numbering close to over 30 grape varieties that are top quality and tremendous value. But the grapes aren’t the only things thriving—these growing conditions are also ideal for growing herbs and produce, which Wente Vineyards has been cultivating at their home property- site of their in-house restaurant, The Restaurant at Wente Vineyards. When The Restaurant at Wente Vineyards opened 25 years ago, it sourced its produce and proteins solely from neighboring organic farms, but when Master Gardener Diane Dovholuk stepped onto the scene first as a server, she began persistently recommended that the restaurant to start their own garden. At first she took over a humble 200-square foot plot in the front yard, in which she planted a small herb garden. That grew into an expansion of the garden as the fresh produce thrilled the chef when she discovered a long- forgotten piece of land at the very back of the vineyard. Within weeks it was on its way to becoming a 3/4 acre garden that is now thriving and provides about 70% of the produce that Executive Chef Eric Berg uses in his daily menus at The Restaurant at Wente Vineyards. From the beginning, Diane has been serious in her commitment to organics and sustainability. For example, she established an intensive composting program in which the restaurant takes all pre-consumed food scraps, vineyard cuttings and trimmings from their Audubon certified 18-hole golf course, bio-dynamically enhances it, and then plows it into the soil for enrichment . This garden when creating the menu is an advantage that most results in nutrient-rich soil which in turn, she says, chefs only dream about. It allows him the opportunity to “creates extremely flavorful, delicious organic produce. not only plan out what produce he wants to be grown, You can taste the difference.” Some of the produce she but he can also base his daily dishes on what looks the is most excited about this summer are her peppers and best in the garden that day. When it comes to proteins, chilies, which thrive in the dry heat, as well as squash, he emphasizes wild-caught fish and free-range meats and tomatoes and blackberries. But not everything can be eggs, as well as organic dairy, mostly within 100 miles of grown on premises. For example, she sources their wild Wente Vineyards. He believes in the beauty and simplicity mushrooms from PanExotic in Shasta, and she also of his products, and this is reflected in his menu which is works closely with her friends and neighbors at Terra technique-driven and natural. Bella Family Farm and Bia Nicchia Farm to provide With the bountiful Livermore Valley as a lush The Restaurant at Wente Vineyards with the very best backdrop, The Restaurant at Wente Vineyards organic produce in the Livermore Valley. is a gorgeous destination spot for a memorable With components that are this fresh, it is no surprise dining experience. But even despite such stunning that the cuisine at The Restaurant at Wente Vineyards can surroundings, the cuisine is reason enough to make the be described as ingredient-driven and honest. The menu 45-minute drive from San Francisco. This summer, also reflects the gorgeous vineyard setting and Executive Chef look for Diane and Chef Eric working together to give Eric Berg makes sure that the beauty and integrity of the tours of the garden, which includes a gardening tutorial products aren’t lost in the presentation. He does, however, and a meal prepared using the garden’s produce. Where add his own personal flair, such as subtle international else can you enjoy a remarkable meal with a sustainably influences. An example dish from his menu is the salmon grown estate-produced glass of wine and then tour the with butter beans, fennel confit, fava leaves and a green garden where the food was nurtured? Truly farm to table garlic relish. His ability to work alongside Diane in the in the case of Wente Vineyards.

20 Les Dames d’Escoffier International Shrimp corndogs and free-range deviled eggs were among the tasty appetizers at Haven.

S U M M E R Q uarterly 2 0 1 1 21 LDEI Ad 2010.pdf 1 9/22/10 2:17 PM

premium wines sourced GLOBAL from california’s CULINARY best growing POST CARD regions From Hawaii

By Hayley Matson-Mathes Tish Uyehara Sixteen Hawaii Dames and their guests enjoyed a fabulous tasting dinner and sake education experience at Morimoto Waikiki on February 15. coordinated the event. Th e Dames had an insider opportunity to hear from Mark Stone, President of Morimoto, New York. Th e menu C included Toro Tartare, Bagna M Cauda, Foie Gras Chawan Mushi

Y (with duck breast and fresh wasabi) and Kabocha Souffle Cake (with CM candied kabocha) and Okinawan MY Sweet Potato Ice Cream. Each course was paired with a sake CY tasting. CMY

K

family sustainability quality

dfvwines.com Lori Wong, Tish Uyehara, Barbara Campbell and Hayley Matson-Mathes

22 Les Dames d’Escoffier International COMPILED BY Chandra Ram (Chicago)

BOSTON Lucille Giovino Forty-six Dames, retired and active, attended the transfer of 50 years of Boston's archives to the Schlesinger Library on the History of Women in America at Radcliff e Institute for Advanced Study at Harvard University. A lively reception enhanced with Blanc de Blanc from Leslie Lamb and tasty hors d'oeuvres by Lee Napoli pre- ceded the offi cial presentation. During the reception, we premiered television footage of the fi rst Escoffi er Dinner in 1959, showed originally that night on 11 pm WNAC TV-News, as well as a "Fifty Charleston Dames gathered Years of Boston Dames" slide show. Library Curators Kathy Jacob recently on the Ashley River and Marylène Altieri and Library Historian of the Culinary Collec- dock of President-elect Susan tion Barbara Ketchem Wheaton enchanted us with informative and Wigley for a lovely evening and delicious supper. Left to right: amusing stories and conducted tours of the culinary collection. Th is Nathalie Dupree, Anne Semmes, was also a grand opportunity to honor Boston's 2008 MFK Fisher Sarah Graham, President Debbie Awardee, Louisa Kasdon with an autographed, fi rst edition copy of Marlowe & Danielle Wecksler. Amanda Hesser's Essential New York Times Cookbook. What truly ce- Host Susan Wigley serves mented the event was the presence of past food writers Phyllis Hanes heirloom tomato bruschette to the Charleston Dames during a of Th e Christian Science Monitor and Janet Christensen of Th e Boston summer gathering. Globe. A specially prepared dinner concluded the evening at Gwen Photos from Anne Semmes. Trost’s bistro Sandrine’s. A truly convivial dining experience can be attested by traveling D.C. Dame Diane Feff er Neas.

LDEI 2008 M.F.K. Fisher Awardee, Louisa Kasdon of the Boston Chapter. (Photo by Adrienne Giovino)

wines for tasting. Th ere will be live music and food based on local, sus- tainable harvests, with farmers present to discuss their crops. A silent auction will run from 6 to 8 p.m. and booths will display products and books for sale from local Dames. Also associated with the event will be Winemaker Dinners held in Dame’s restaurants. Charleston Dames support two local organizations, Lowcountry Local First and Our Local Foods, LLC, through the development of healthy recipes for children and adults. Th e recipes help encour- age families to shop local, involve their children in menu planning and food choices, and focus on nutrition. Recipes are organized by months, highlighting seasonal fruits and vegetables. Lowcountry Lo- cal First supports area farmers and businesses. Th ey will incorporate CHARLESTON the recipes into a yearly “Eat Local” postcard series, spotlight them Susan Slack on their website and off er them as handouts at farmers’ markets and Th e fundraising committee is hard at work planning a Wine and school gardening programs. Our Local Foods, LLC is an organic farm, Culinary Harvest for Th ursday, October 27 (6 to 9 p.m.). Th e chap- CSA program, and therapy garden for developmentally disabled youth. ter’s goals are to raise scholarship funds and donations for a local Th e recipes will be a kid-friendly spotlight in their newsletter and on charity and to underwrite member’s attendance at the Atlanta con- the website. ference. Distributors and wineries will provide approximately 100

SUMMER QUARTERLY 2 0 1 1 23 Dames Jill Van Cleave, Karen Levin and Paula Lambert enjoy the Dames Who Drink event at Chicago's Girl & the Goat.

CHICAGO Toria Emas & Eleanor Hanson Always the consummate planner, Karen Levin arranged a Dames Who Drink dinner at Girl & the Goat during the National Restaurant As- sociation show May 23. More than 20 networking Dames brought pro- spective members and friends from other LDEI chapters who nibbled on Chef Stephanie Izard’s dishes. Th e ever-generousPaula Lambert of the Dallas Chapter and owner of Th e Mozzarella Company gave every- one cheese to sample at home. Join us next year for this annual event. In June, the Chicago Chapter gathered for its 29th annual meeting and dinner at BOKA restaurant, where 63 members dined on a fi ne meal prepared by Chef Giuseppe Tentori and his team. Before dinner, chapter president Sharon Olson thanked the departing board members and introduced incoming board members Lisa Piasecki-Rosskamm and Jean True. Sharon also announced plans for next year’s 30th anniver- sary celebration, which will be chaired by Susan Parenti, Keli Fayard, Rene Zonka and Veronica Hastings. New members inducted into the organization are: Diana Moles, director of corporate culinary products and research and development at Eli’s Cheesecake; Joan Kimball, inter- national marketing and business development director for the Quebec ministry of agriculture, fi sheries and food at the Quebec government offi ce in Chicago;Alpana Singh, director of wine and spirits of Lettuce Outgoing Hawaii Chapter offi cers (L-R): Hayley Matson-Mathes, president; Dorothy Colby, secretary; Entertain You Restaurants and host of “Check Please;” and Evonne Possie Badham, treasurer; Tish Uyehara, board member; Pamela Boyar, board member and Elisabeth Yonover, principal owner in Indiana Sugars, Inc. Iwata, vice president. Hawaii Dames surround Whendi Grad and Garnett Puett. HAWAII Hawaii Group Photo: Front Row (L-R): Fern Yoshida (green top), Elisabeth Iwata (center with Lei), Tiffanie Matsutani (glasses) and Leslie Hill. Back row (L-R): Possie Badham, Tish Uyehara, Dianne Hayley Matson-Mathes Vicheinrut, Abigail Langlas, Soleil Fusha. Hawaii Chapter Dames (L-R): Amy Hoopes and Hayley Matson-Mathes conducted their Annual Meeting on May 24, with special guest San Francisco Dame Amy Hoopes, of Holly Hadsell el Hajii catered a honey-inspired menu to conclude the Wente Vineyards. Amy con- evening. Whendi and Garnett own Big Island Bees, the largest organic ducted a wine and cheese producer of honey in the United States. Garnett is a fourth genera- class for the members at the tion honey producer and he and Whendi shared the challenges facing Waikiki Yacht Club. Ev- beekeepers today, including depletion of bee populations. Turn to page eryone enjoyed learning 14-15 to read a story by Hawaii Dame Martha Cheng on the award about Wente's sustainably Incoming Hawaii board members (L-R): Elisabeth winning honey that Whendi and Garret cultivate at Big Island Bees. Iwata, vice president; Dorothy Colby, president; Dianne farmed estate grown wines. Vicheinrut, secretary; and Nancy Edney, board member. Th e family ofCarolyn Wente Not pictured are Treasurer Possie Badham and board NEW YORK owns Wente Vineyards. Ha- members Tish Uyehara and Pamela Boyar. Shelley Clark waii Soleil Fusha selected the To celebrate the royal wedding, 11 Dames and their guests gathered specialty cheeses. Following at Jones Wood Foundry—the new food-driven pub making British cu- the class, Pamela Boyar and Jeanne Vana coordinated a North Shore linary waves on Manhattan’s Upper East Side—on April 28 for the Les Oahu locavore menu featuring “fresh from the farm” produce. Hawaii Dames d’Escoffi er Royal Wedding Rehearsal Dinner, hosted byShelley pastry chefs Abigail Langlas and Elisabeth Iwata provided a sweet fi n- Clark. Th e restaurant, which channels the charming English country ish to the evening. inns of Chef/Partner Jason Hicks’ youth, was an evocative setting in On April 11, the Hawaii Dames gathered for another taste of the which to salute the next morning’s highly anticipated event. Among the sweet life when Whendi Grad and her husband Garnett Puett presented participants were the royal bride and groom, in the guise of a life-size, a fascinating insider look at the mysterious world of bees and honey. living color cut-out of the betrothed couple—a gift to Jones Wood Foundry from an English rock superstar who is a fan of the restaurant.

24 Les Dames d’Escoffier International Taking pictures with Will and Kate proved as irresistible as the food. Regally seated at a communal table overlooking the gar- den courtyard, Royal Wedding Rehearsal Dinner guests dined on a three-course menu created for the occasion by Chef Hicks, complemented by wines donated by Roberta Morrell of Morrell & Company. Th e evening’s two most popular ap- petizer choices were woodland mushroom Salad with baby aru- gula, Parmesan truffl e oil and mint and pot- ted fresh and smoked salmon with house pickled cucumber and rosemary toast. Steak and kidney Carol Prager at the dinner's communal table. pie, with two diff erent Carol Prager with Kate and William. crusts, took the honors among the entrée selections; a house-rendered veal suet crust at the bot- tom and a “rough” puff pastry on top, meaning it was folded and rolled only four times. Th e evening ended with a Champagne toast to the bride and groom, further sweetened with a piece of chocolate groom’s cake à la William’s own, especially commissioned for the event. PHILADELPHIA Dottie Koteski Philadelphia Dames Linda Geren and Marilyn Anthony were selected as American Delegates funded by a farm community grant provided by Slow Food USA, Th ey attended the Slow Food World Wide Conference "Terra Madre" which was held last October in Torino, Italy. SAN ANTONIO Linda Triesch (L-R): Lily Cope, Marilyn page. Book Face Ole' Olives the on photos additional See Maurer. Tracey Dame of courtesy Photos Anthony, Alex St. Philip's Nutrition and Culinary Arts Students. Mulchay and Linda Geren at The world's largest olive bar at the San Antonio Chapter's fundraiser, Olives Olé 2011. Thanks to the Slow Food Delallo and to our featured sponsor H-E-B Grocery Stores. World Wide The debut of Olives Ole’ signature coffee, “Olivia.” conference in Italy. Volunteer serving Leslie Horne's famous Aurelia's Spanish Chorizo with Texas Quail and Wild Mushroom Paella. There was an army of volunteers, thanks to Diana Barrios Trevino. Children's Area Team Top Row (L-R): Melissa Guerra and Christine Kelly. Bottom (L-R): Mary Dunford with her Herb Petting Zoo; Lauren Browning.

Olives Olé 2011 was held March 26 at a new venue, the beautiful San Antonio Botanical Gardens. Th is was our third annual foodie fundrais- ing event, with an Old World market feel that was all about olives, the health benefi ts of extra virgin olive oil and more. St. Philip’s Nutrition & Culinary Arts Students lightened the workload for Dames by preparing

SUMMER QUARTERLY 2 0 1 1 25 concession menu items, the mise en place for concessions and demon- strations. In lieu of pay, some of the proceeds from the event will go to St. Philip’s in the form of a scholarship. Guests enjoyed the debut of Olives Ole’ signature coff ee “Olivia,” as well as triple chocolate chipotle brownies and learning about the health benefi ts of 70 percent chocolate (from 100% origin Venezuelan cacao) donated by Chocolates El Rey. Chocolate author Anne Isham put 70 percent chocolate in the middle of the Mediterranean lifestyle pyramid. We had an overwhelming Dame participation, and our newest Dames did shine! Mary Kunz had her culinary students from St. Philip’s College participate, Susan Jaime of Ferra Coff ee Roaster created our signature, organic “Olivia” Coff ee and Christine Kelly donated her delicious Lily’s Cookies and partnered with Lauren Browning and Mary Dunford for the well-attended children’s area, “Tempting Tiny Taste Buds,” which included seminars and fun children’s activities centering on the importance of early childhood nutrition education. Special thanks go to our leaders, Di-Anna Arias and June Hayes. SAN FRANCISCO Marie Simmons On Saturday, June 18, the San Francisco Bay Area Dames presented “A Day at the Organic Farm, University California Santa Cruz.” Th ere they learned about a unique program at UCSC designed to change how and what we eat; many talented California organic farmers and urban gardeners are graduates. During the special event, guests toured the UCSC Farm & Garden Apprenticeship Center for Agroecology & Sustainable Food Systems. Th is is one of the most important programs the University of California system off ers. Founded in 1972, the 25-acre farm includes handworked gardens of annual and perennial food and ornamental crops, mechanically cultivated row crops, orchards, and research plots. Dozens of ornamental, medicinal and culinary herbs are planted in a special sec- tion. A spectacular organic, sustainable, fresh from-the-fi elds-lunch was prepared by graduates of the program. During lunch, speakers discussed a variety of relevant issues, including healthy school food initiatives. After a visit to the outdoor kitchens to learn about K-12 education programs in gardening, science and nutrition, everyone traveled to the barn at Pie Ranch to meet Nancy Vail and purchase her homemade fruit pies. SEATTLE Braiden Rex-Johnson Th e Seattle Chapter’s fi fth fundraising auction, Drink {Dine} Dash: An Evening of Great Taste, welcomed a sold-out crowd of 200 guests to the Women’s University Club in downtown Seattle on March 31. With 98 percent participation from Seattle Dames, the biennial event grossed $98,000 for the chapter’s scholarships, community-outreach programs, sustainable-agriculture projects, and Green Tables grants. Among the evening’s sweet successes was our fi rst-ever Cork Pull, which netted $1,800 for Green Tables grants, thanks to Seattle Dames who generously donated 90 bottles of wine. Guests “dashed” for Dames- made desserts during the Seattle Chapter’s legendary Dessert Dash, which earned $8,200. Raise the Baguette (a straight contribution of funds) netted a whopping $11,000. Several Live-Auction items proved so popular that donor Dames generously off ered their packages twice! Th ese includedMaria Coassin (Gelatiamo Tour and Gelato Tasting), Gina Batali (Salumi Artisan Cured Meats Chef’s Lunch), Susan Neel (McCrea Cellars Wine Dinner), Bridget Charters and Cathy Conner San Francisco Dames and guests toured the UCSC Farm & Garden program and learned that sustainable organic (Italian-Style Chefs’ Dinner). By the end of the evening, both Dames growing is all about developing the richest possible soil. and guests agreed that Drink {Dine} Dash was indeed, “An Evening of Strawberry and tomato fi elds overlook the Pacifi c Ocean. Great Taste!” Renee Shepherd, seed developer, gardener and author, Past president Dorene Centioli McTigue spoke during the Febru- talked about fi nding heirloom seeds and how her ary chapter meeting about her magical year living in the small town of business evolved from selling fl ower seeds to now Pergo, Italy. While 27 Dames and 11 guests wined and dined on boxed selling mostly vegetable seedcation. dinners at the Seattle Yacht Club/Elliott Bay, Dorene shared practical Suzanne Reifers Judd enjoys a bountiful buffet with fresh, organic food that was just picked from the UC Santa Cruz advice on the realities of living abroad. “Buy an Italian cell phone, don't remarkable sustainable organic garden. expect reliable Internet service, make sure your credit cards don't expire Elaine Corn helps herself from the spectacular luncheon while you’re away and pay bills online,” she suggested. Her fascinating buffet following the UCSC tour. stories of living and traveling abroad were punctuated by a slideshow Janet Griggs makes her own salad with just-picked of photographs showcasing daily life with her husband Terry and the ingredients from the UC Santa Cruz farm gardens.

26 Les Dames d’Escoffier International Italian countryside, as well as Dames who visited the couple during their year abroad. Visitors included Martha Marino, Maria Coassin, Cynthia Nims, and Fran Bigelow (Seattle); Paula Lambert (Dallas); Ann-Harvey Yonkers (Washington, D.C.) and Nancy Barocci Brussat and Linda Calafi ore (Chicago). Th e most exciting moment of the eve- ning was when Dorene announced that she and Terry planned to return for another year of la dolce vita beginning March 31, 2011. ST LOUIS Lori Willis Fourteen St. Louis Dames, plus guests, traveled to Cuba, Missouri to visit McGinnis Wood Products, a cooperage that is one of the world’s top barrel-making facilities. Th e event was arranged by Program Committee members Beth Hutch and Jennifer Johnson, who considered the fi eld trip a bonding experience and an opportunity to become acquainted with the history of coopers in our state. Th e State Capitol Building in Jeff erson City features a mural depicting the ancient art of barrel making, yet this was the fi rst time many of us had seen the process. Leroy and Ovia Marie McGinnis started out by producing the wooden staves for barrels. Today, they run a successful family enterprise turning out more than 100,000 handcrafted, white oak barrels annually. Jenni- fer, the Marketing Director for Chaumette Winery, said, “Barrels, spe- cifi cally white oak barrels, are important to winemaking to help preserve wine as it ages. It adds fl avor, depth and complexity to wines along with stability and clarity in red wines.” While on the tour, Barbara Ostmann recalled that on her recent trav- els to India she was surprised to fi nd barrels marked “Cuba, Mo.” Th e business takes the McGinnis family to trips across the globe including stops in Hungary, Spain, Scotland, India, Japan and France. Mr. and Mrs. McGinnis treated us to lunch at one of their favorite restaurants and dessert from a local fudge shop. Th e level of their gener- osity was amazing! Th e coopers approach their craft in a very scientifi c way so as to ensure that they are partners with their clients in delivering the best tasting product possible. Th e McGinnis family cooperage is a business that is handcrafted and aged to perfection!

St. Louis Dames presented the Members of the Drink {Dine} Dash Welcome Committee line up before the doors swing open McGinnis’ with a copy (L-R): Scholarship Recipients Andrea Flowers and Miuw Atkins, Jerilyn Brusseau, Catherine Hazen of the LDEI cookbook. (Scholarship Chair), Patricia Gelles, Molly Hancock, and Susy Davidson. Leroy McGinnis and Dames who made donations to the Dunn Garden Tour and Farm-to-Table Luncheon Live Auction Millie Mattfeldt- Item take a bow including (L-R): Martha Marino (Vice President/President Elect), Cindy Sund, Beman examine Leslie Mackie (Green Tables Chair), Monique Barbeau, and Alice Gautsch Foreman. a white oak barrel Dessert Dash items look fun and festive. produced by McGinnis Wood Products. Seattle President Braiden Rex-Johnson welcomes guests to Drink {Dine} Dash. (L-R): Ovia Marie Dorene Centioli McTigue gives her thoughts on living abroad during the Seattle Chapter’s February McGinnis, Jennifer meeting. Johnson, Kathy Seattle Dame and Master of Ceremonies Kathy Casey welcomes Drink {Dine} Dash donor and Gottsacker and Ovia winemaker Brian Carter (Brian Carter Cellars) to the stage to talk about his live auction Item. Marie’s daughter-in- Sicilian red wine and Calabrian cow’s-milk cheese served by Dorene during the February meeting. law discuss barrel production.

SUMMER QUARTERLY 2 0 1 1 27 caterer Flying Food Group, was one of 25 Chicago-based "business pioneers" saluted by Chicago's Women's Business Development Center (WBDC). Sue also joined a Chicago delegation on two China trade missions led by Mayor Richard M. Daley in fall 2010 and Spring 2011.

DALLAS COMPILED BY Dolores Snyder Hayley Matson-Mathes (Hawaii) received the Founders Award from El Centro College, Dallas. ATLANTA Th e award Susan Nicholson’s new book, 7-Day Menu Planner recognized for Dummies (Wiley) is on sale. Susan spoke on her lifetime "Planning Menus for Improved Health and Wealth" of service and at the CIA's West Coast Greystone campus at the her role as the Healthy Kitchens/Healthy Lives annual conference. founder of the Th e topic focused on joining the science of El Centro Food Dolores Snyder nutrition with cooking experiences. Susan Nicholson and Hospitality Institute. Gina Hopkins, co- owner, and Director of NEW YORK Operations for Restaurant Emily Snyder, former President of the New Eugene, Holeman & York LDEI chapter, was recently appointed Finch Public House, Vice President of Sales and Marketing for Th e H & F Bread Co. and Americas Mandarin Oriental Hotel Group. the newly opened H Emily was promoted to the role from her & F Bottle Shop, has previous post as Director of Sales and Marketing assumed the Presidency at the Group’s North American fl agship, for Georgia Organics, Mandarin Oriental, New York, which she a member supported Emily Snyder opened in November, 2003. non-profi t organization working to integrate PHOENIX healthy, sustainable and Eugenia Th eodosopouloswas inducted into the Scottsdale Culinary locally grown food into Gina Hopkins Festival Hall of Fame in the pastry chef category. the lives of all Georgians. Eileen Spitalny, co-founder and owner of Fairytale Brownies, was CHICAGO featured on a special February 26 one-hour episode on Food Network's Mary Abbott Hess hosted a Carter Smith Trunk Show sale to benefi t "Unwrapped." Fairytale Cookies were featured in the episode entitled, the McCormick Boys & Girls Club and its Peter Hess Scholarship "Comfy Cozy!" View the segment on YouTube Fairytale Brownies. Fund at her Lake Shore Drive home. Michelle Dudash, registered dietitian, has Patty Erd and her husband Tom, owners of Th e Spice House, been elected as incoming president-elect for the presented a program at the Morton Grove Public Library on the Arizona Dietetic Association for 2011-2012. She mineral salt, which is used as the basis of seasoning in world-wide recently launched her new website and blog at cuisines, and on the king of spices, pepper, the most consumed spice michelledudash.com. Michelle owns Chef Dudash in the world. Nutrition, a nutrition communications fi rm based in Phoenix. Barbara Glunz, Th e House of Glunz Wine Shop, produced an educational video for her website about Madeira. She also presented WASHINGTON, D.C. a New Year's Eve Champagne segment on "Fox Business News." Michelle Dudash Phyllis Frucht won several fi rst-place ribbons for her hand-made necklaces in the "Th ink Spring" Sue Gin, founder and CEO of Chicago-based airline and retail contest at Bedazzled, Washington, D.C.'s premier bead shops. Many

28 Les Dames d’Escoffier International Dames have bought Phyllis' unique jewelry designs at LDEI annual conferences. She donated part of each sale to the host chapter for their philanthropy endeavors.

Carla Hall won $10,000 for being voted Fan Favorite on Bravo-TV's "Top Chef All-Stars." She plans to invest the money in her cookie business. Carla will debut as a rotating host of ABC-TV’s “The Chew” beginning September 26. The hour-long food talk show replaces the long- running soap opera “All My Children.” Carla’s co-hosts are chefs Mario Batali and Michael Symon, and nutrition expert Daphne Oz.

CiCi Williamson was elected president of the Culinary Historians of Washington (CHoW). She previously served two years as vice president (program chair), and she designs the organization's newsletter CHoW Line.

Susan Belsinger is the editor and contributor for Horseradish, Herb of the Year 2011, published by the International Herb Association. Recent programs include Herbal Blends at the Epcot International Flower and Garden Festival; Mediterranean Herbs at the United States Botanic Susan Belsinger Garden and San Diego Botanic Garden; and Kitchen Garden Renaissance at the Indianapolis Museum of Art. www. susanbelsinger.com

Celeste McCall self-published a culinary memoir with recipes entitled Peter, there's a Bug on my Plate, which recalls 35 years of dining and travel adventures (including LDEI conferences) with her husband, Peter McCall. In May, she was among 30 authors participating in the Celeste McCall Literary Hill Book Fest on Capitol Hill. This is McCall's second cookbook. www.anartist.com/mccall.html

CALENDAR OF EVENTS

JAN FEB MAR APR MAY JUNE JULY AUG SEPT OCT NOV DEC

November 3-6, 2011 LDEI International Conference, Atlanta, Ritz-Carlton, Buckhead

S U M M E R Q uarterly 2 0 1 1 29 DEADLINES WINTER QUARTERLY, 2012: NOVEMBER 15, 2011 PHOTOGRAPHY/IMAGES Electronic images must be properly focused and in color with a minimum resolution of 300 dpi (TIFF or JPEG). Do not send photos taken on cell phones, 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 e-mail. Include photo credits, if required, and captions. ALL PHOTOGRAPHS MUST COME WITH CAPTIONS TO BE PUBLISHED. MEMBER MILESTONES LIST DAME’S NAME and XXX CHAPTER. Each Dame may submit up to 50 words about honors or important business-related activities, as preferred, to appear in print. You may e-mail a quality headshot to accompany your news. Press releases and cookbook covers are not accepted. (Cookbook covers are accepted for the LDEI website.) E-mail your Member Milestone and photo to MM Editor, Hayley Matson-Mathes at [email protected] by the deadline listed 100% all natural butter imported from Ireland. above. Entries received after these dates may appear in a following issue. Photos of Dames For recipe ideas visit kerrygold.com/usa networking at conferences or other chapter events may also be sent to this section. CHAPTER NEWS CHAPTER XX (By, the submitter's name, office or title, if any). Each Chapter may submit 250 words as you would like to see it in print. You may include photos to accompany your news, noting photography requirements above. Submissions that exceed the word count will be edited. (A lengthy submission on a special chapter event could be considered for a feature; contact the editor in advance.) Press releases are not accepted. We regret we don't have space From Ireland’s to print full menus but menu items can be included in the copy. Submissions not conforming to this format may not be printed due to deadlines and volunteer’s lack of time. E-mail to Chandra grass-fed cows Ram at [email protected] by the date listed above. Entries received after this date may Free of appear in the following issue. growth hormones E-NEWSLETTER This bi-monthly publication will keep you informed about events in other chapters and Comes pure, encourages networking. Press releases are not accepted. Include an e-mail contact, date, unadulterated butter 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” e-mail. Respond to Seductively creamy Helen Roberts at [email protected].

And naturally golden POSTCARD VIEWS OF THE GLOBAL CULINARY INITIATIVE Chapters are actively involved with culinary programs and community activities www.kerrygold.com/usa that cross cultural barriers. Submit a short description of your chapter’s activities (up to 200 words and 3 quality photos), which embody the spirit of the new Global Culinary Initiative. The “postcard” view of your chapter’s event will be featured in an upcoming Quarterly. We are seeking a submission for the Fall

Quarterly. Send to [email protected]. For recipe ideas visit kerrygold.com/usa visit ideas recipe For • Introducing LDEI’s Newest Grande Dame.

one third page vertical Ireland. from imported butter Upcomingnatural all 100% • “Meet Me in St. Louis”: - Your Board of Directors at work. 2.4722 x 10.25 • Blogs communicate ideas and information. Look for a new in the Quarterly feature with blog excerpts from LDEI bloggers. Fall issue Material will be timely, off ering valuable insights on issues of concern to Dames and LDEI. Additional details to come.

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Simply Sumptuous Sunday! This is a party you won’t want to miss. When Here a Chef, There a Chef! Drivetrain, one of the country’s most popular attending the 2011 Les Dames d’Escoffi er Showcasing the region’s preeminent chefs, bluegrass groups. Sit back and enjoy the International Conference in Atlanta Novem- Afternoon in the Country serves up an ar- music or take a hayride throughout the ber 3 to 6, make sure to allow time in your ray of exclusive wines and beers alongside sweeping grounds. Event highlights will also travel plans to relax and enjoy the Atlanta produce from Georgia’s organic harvest. include a one-of-a-kind cake raffl e featuring Chapter’s 11th Annual Afternoon in the More than 60 restaurants will offer seasonal the talents of Atlanta’s fi nest pastry chefs as Country beginning at 1 p.m. on Sunday, creations. Drawing an elite crowd of connois- well as live and silent auctions, with excep- November 6. The pastoral grounds and farm- seurs, the event also serves more than 30 tional food, wine and travel packages. The land surrounding The Inn at Serenbe offer a fi ne wines and premium micro-brews under Inn at Serenbe in Palmetto, Georgia is just casually elegant setting to enjoy Southern the inviting tents set around the Inn at south of Atlanta so we’re organizing trans- portation directly to the Hartsfi eld Jackson style food, fun and friends. This fancy farm Serenbe. But feel free to wear your jeans! Atlanta International Airport at various party is one of the big reasons the Atlanta Live Music and a Cake Raffl e! times throughout the afternoon. Grab a few chapter chose this lovely fall weekend to In addition to mingling with chefs, res- extra biscuits for your travels home! host the 2011 LDEI conference. It’s our taurant owners, wine and beer experts and biggest fundraiser each year and we want to Georgia’s dedicated organic farmers, guests celebrate with all of you this year! will be treated to a festive performance by