Les Dames d’Escoffier International QUARTERLY Theme of the Issue:

Dame Stylists and Photographers

LDEI on-line Auction

Dallas Chapter History

Award Winning Dames

LDEI Directory Changes

Food Verse

Seattle, Atlanta, Chicago, Hawaii, Miami Dallas Chapter Programs

San Antonio Annual Conference Update

MFK Fisher Luncheon Speaker US State Department Assistant Chief of Protocol

Adelaide, Australia · Atlanta · Boston · British Columbia · Chicago · Dallas

Honolulu · Houston · Kansas City · Le Donne del Vino, Italy · Los Angeles

Miami · Minneapolis/St. Paul · New York · Palm Springs · Philadelphia

Phoenix · San Antonio · San Francisco · Seattle · Washington, D.C. SUMMER 2002 Les Dames d’Escoffier International 2001-2002 President’s Message OFFICERS There are no greater It is extremely gratifying to be President proponents of the pleasures of an officer on the executive Renie Steves food, wine, and hospitality in committee. LYNN FREDERICKS is 1406 Thomas Place the world than Dames. And giving you a fabulous website Ft. Worth, TX 76107-2432 possibly, no busier women! So in July. KATHERINE NEWELL (817) 732-4758 why make time to volunteer SMITH collects and edits news [email protected] for Les Dames activities? for the Quarterly, while CICI WILLIAMSON Foremost, our Les Dames tenaciously network really works—locally searches for partners to help First VP/Pres. Elect us further LDEI’s mission. CiCi Williamson and internationally. A Dame LDEI president ABBY MANDEL, our “new 6025 Chesterbrook Road from another chapter recommended Miami Dame Renie Steves territory” officer, works to form McLean, VA 22101-3213 new chapters. Pat Mozersky is VIRGINIA FLORES DE APODACA for a job [email protected] streamlining the annual process of conducting research for community creating our membership directory. bilingual cookbooks in Florida. When Second VP/Communications DIANNE HOGERTY is our fiduciary Kathrine Newell Smith KAREN MACKENZIE relocated her food and wine marketing business from New taskmaster; so, you had better get those 10028 Lochness Court York City to the California wine dues in accurately and on time! Ask any Vienna, VA 22181 country, San Francisco Dames provided of the officers for details about their job. [email protected] instant community, opening doors to a Also, San Antonio annual conference network of culinary professionals. on-line auction details are forthcoming. Third VP/Communications All Dames are urged to participate: Lynn Fredericks Moreover, working together forges friendships. Chicago Chapter President offer a weekend at your vacation home, 330 East 43rd Street #704 a new rack full of every essential RITA GUTEKANST said, “Our recent New York, NY 10017 seasoning or a signed cookbook. Please successful 20th anniversary celebration (212) 867-3929 help Houston Chapter’s ANN STEINER, [email protected] and auction was such a bonding experience that members are jumping our auction coordinator, when she calls. in to help honor Dames of Distinction Secretary Our hearts are full of gratitude to our in June.” partners. Without support from these Pat Mozersky And, as important, Dames fulfill a need friends, we would find it more difficult 204 Cliffside Drive to fulfill our mission. “Thank you” isn’t San Antonio, TX 78231 to mentor and offer grants and scholarships to women entering or re enough, but the support of over 1000 (210) 492-4336 Dames may be. Our 2001 partners were: [email protected] entering the workforce in our professions. We also create exciting Bertolli Sugar Treasurer gastronomic educational programs open to our communities. We can make Washington Wine Commission Dianne Hogerty a difference. Valrhona Chocolate 2401 W. 70th Street. Gallo of Sonoma Mission Hills, KS 66028 These examples encourage us to work Jackson Family Farms (913) 384-3387 with our chapter committees and, Cattlemen’s Beef Association and [email protected] perhaps, to hold an office to help direct Cattlemen’s Beef Board our chapters’ futures. Once you Wente Vineyards Past President experience board participation on a California Dried Plum Board Abby Mandel chapter level, consider being Alaska Seafood Marketing Board 77 Maple Hill Road nominated for an office on the Southcorp international board. The only Glencoe, IL 6002 Sur La Table prerequisite is to have attended an Colavita (847) 835-2240 LDEI conference in the past three [email protected] years…and a perfect opportunity to Stay tuned, stay involved, and keep that reach that goal waits in San Antonio bounce in your step. Executive Director this October. Renie Steves Greg Jewell P. O. Box 4961 Louisville, KY 40204 About the Cover: (502) 456-1851 Fax (502) 456-1821 TRACEY MAURER (San Antonio) did this photo centering on quail. She is a com- [email protected] mercial photographer specializing in images for restaurants, magazines and local and national food producers and distributors. Tracey has worked on numerous Please send information annual reports, catalogs and brochures for her many clients and her work has for the next newsletter to been featured in Texas Monthly, Better Homes and Gardens, Parenting, and Esquire [email protected] magazines. 2 Les Dames d’Escoffier International Dames Have Style With Food Stylists make our world a more beautiful place…if only tem- to the appearance of food, Vicki porarily…until the cameras stop clicking or rolling. Their dis- says, “I want food to be tinctive art is to make sure that food and beverages look fresh, approachable and not over- appetizing and real-life, despite the long wait under lights, to worked.” Recently, Vicki co- create the perfect images that are caught on film, video or disk. hosted the LDEI teleforum on Not surprising, some of the country’s top food stylists are Dames. food styling. Here are a few of their stories ALMA LACH (Chicago) Alma has been a photographer from LISA CHERKASKY the “box camera” through “digi- (Washington, D.C.) tal.” Food styling became a part Known for her imagi- of her life as Chicago Sun Times’ nation and creativity, Food Editor. Alma’s magazine Alma Lach’s carved appeared in Lisa Cherkasky has food articles, for the most part, a cookbook divider. been an enthusiastic benefited from her styling and cook and baker for photography. over 25 years. Since graduating from The Now, she styles food images as well as flowers on the Culinary Institute of scanner, copies to the computer, prints-out or saves on America in 1979, she CDs. From these images she makes pictures, cards, post- has had success as a cards…or, as she names it, pixellist art. , pastry chef, culi- nary educator, writer, Her line drawings, depicting dishes she created and PHOTO BY RENEE COMET styled, graced her “Hows and Whys of French ” recipe developer and Lisa Cherkasky styles food as food stylist. She co- photographer Renee Comet (University of Chicago Press,1974; Cassel Books,1998). authored The Artful Pie shoots. Yet, her pixellist art, of the foods she prepared and (Chapters Publishing, styled, will illustrate her latest book “Hows and Whys of 1993) with photographer Renee Comet. Now the Chinese Cooking.” Washington area’s most sought-after food stylist, Lisa Each year since 1998, Alma has exhibited her counts The Washington Post, Time-Life Books, “Pixellist Art” work in Chicago’s Tavern Club during July McCormick Spice, The Sugar Association, Vegetarian and August. Eight of her works are in the University of Times, Pepperidge Farm and Perdue among her clients. Chicago Quadrangle Club’s permanent collection. She is Lisa is an active member of IACP and the Culinary also an approved photographer of rare books and man- Historians of Washington. uscripts for the University of Chicago Library. Thousands of her pictures have been published by the VICKI JOHNSON University of Chicago Press and others. Pixellist art pic- (Kansas City) For the tures may be seen on: www.almalach.com. past 25 years, Vicki Johnson has been ANA MARTÍNEZ DE EGAN (San Antonio) I see design and styling food for still cooking as inextricably linked; photography, video, but cooking pleases all our sens- and film. “To be a es—especially sight, taste and successful food styl- smell. Perhaps my view is colored ist, you have to know by the fact that I grew up with the how to cook, have rich flavors and fine design of artistic ability, and Mexico City as an early influence. great people skills,“ Vicky Johnson styles a barbecue. Also, my father, who was a promi- she says. Initially self- Ana Martínez de Egan nent architect, helped shaped my styled these shots for taught, Vicki continually refines her craft through Food sensibilities. I earned degrees in La Fonda and on Film seminars. Her extensive client list includes Blue design and became a director of Nopalitos appetizers. Bonnet, Hallmark, Martha Gooch, Diamond Walnuts, photography serving major inter- Interstate Brands, Tyson Chicken, Weight Watchers, and national food companies. Better Homes & Gardens-as well as the groundbreaking Beyond Parsley and Above and Beyond Parsley Junior League Because I was working with cookbooks. food, I entered school in Mexico City, completed a restau- When a client wants a baked potato to burst with rant internship and became a cer- steam on camera or the cheese to dramatically pull away tified chef. For twenty years I have from a pizza slice, Vicki figures out how to make it hap- combined my love of food and pen. “Every photo shoot is an adventure,” she laughs. As design as a chef and food stylist.

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In 1999, I married San Antonio architect Christoher the finished dishes for photographs. These photos had Egan, moved to the U.S. and, together, we opened to look beautiful and enticing to the consumer, yet hon- Egan/Martinez design. Our practice includes design ser- estly represent the finished dish.Beauty shots of the vices for restaurants and wine shops, including concepts, products were always taken during the season for that logos, interiors, architecture, signage, menu consulta- particular product. My primary goal was to select the tion and design. I currently advise French chef Thierry best product for quality and appearance and work with Burkle of L’Etoile to develop haute Mexican for a photographers to show them to their best advantage. I new restaurant, and am collaborating on the restau- continue this work, and with many of the same clients rant/s design with my husband. with my own company, edibles, editorials, etc. Recently I developed Cherry Mango Salsa with Grilled Summer Tracey Salmon for a cooperative marketing effort by Northwest Maurer (San Cherry Growers, Alaska Seafood Marketing and Antonio) Tracey FoodSaver. The campaign with my work should hit news- Maurer is a papers this summer. commercial photographer GAIL O’DONNELL (Chicago) Gail O’Donnell has been specializing in a busy food stylist for thirty years. Her career began in images for the test of Kraft Foods and The Quaker Oats restaurants, Company. With the birth of her first child, she pared magazines and down her corporate work responsibilities; but found that local and her free-lance food styling skills were in great demand. national food Sara Lee, Tyson, Thomas’, Corning, Smuckers , Kraft producers and and Quaker are among her clients. McDonald’s, also, distributors. has been a long-time client and provided her with her Armed with an most exotic location shot—a trip to Delhi to style the undergraduate complete line of products for her home and busines to degree in Fine Belfast, Maine and Weston, Massachusetts. She will add Arts from the on a few New England clients to her roster of Chicago University of favorites; but plans to focus on her first professional Tracey Maurer photographs from on high. Texas in Austin, love—recipe development. Texas, Tracey attended the prestigious Brooks Institute of Photography in Santa Barbara, California. She has worked on numerous annual reports, catalogs and brochures for her many clients and her work has been featured in Texas Monthly, Better Homes and Gardens, Parenting, and Esquire magazines. The demands of two small children and a husband create challenges in her efforts to balance family life and the long hours neces- sary to succeed. But she finds her work stimulating. “I am inspired by creative people with unique ideas and consider myself lucky to have worked with many tal- ented chefs, stylists and art directors. I chose food because, as a subject, the final image can be extraordi- narily beautiful and artful. And the process is quite excit- ing. My creative team always gets a positive rush when we get the shot just right. We love what we do and our clients know it.”

JANE MORIMOTO (Seattle) Much of my job Gloria Smiley styled foods for LDEI past president Abigail during my 21 years at Kirsch’s appearance at Fox 5 TV studio in Atlanta. Publicis Dialog, was food styling. Many of our clients GLORIA SMILEY (Atlanta) What do Richard Simmons, were food commodity Suzanne Somers, Naomi Judd, Julia Child and Jean groups and needed public- George Vongerichten have in common? They are all ity photographs for editori- cookbook authors who have made media appearances in al releases, posters, leaflets Atlanta and have used my food styling services. and cookbooks. I devel- oped recipes with their I have often been asked what a food stylist does. The products and then styled answer is everything…to make food appealing in film

4 Les Dames d’Escoffier International and print. And, it is not unlike camping out since the food stylist provides everything needed to produce a food scene.

Clients requests range from testing or developing recipes to creating food for still photography or live cam- era shots.

Escorting Confidential author Anthony Bourdain on tour to promote his new book A Cook’s Tour was a real treat. There was no food prep—food purvey- ors were fresh out of beating cobra hearts—but he delighted in a trip to Atlanta’s original Krispy Kreme Becky Paris Turner Donut Shop! Another recent client of mine is Dame Abigail Kirsch, who visited Atlanta to promote her book, The Bride and Groom Menu Cookbook. BECKY PARIS TURNER (British Columbia) Being a stylist in a smaller market is actually a fantastic opportunity. Cookbooks today include technique, culture and his- You get to do it all - television commercials, editorial, tory as well as recipes. My years of styling and teaching print advertising, cookbooks, packaging and films. culinary skills has enhanced my ability to understand an Although styling for commercials and print is the bulk author’s intent and to provide clients with ideas and of my work, food styling for the movies has been exciting interpretations of their products. and a complete change from the more usual stuff I do. For instance, there is a huge banquet scene in the up- CAROL SMOLER (Chicago) coming Eddie Murphy movie, “I-Spy” - a setup that took Carol Smoler has been cre- over 2 weeks to prepare with research and meetings and ating beautiful food for the to achieve the exact look for the camera - and then they camera for over 20 years in demolished it in 15 seconds. That was different and a studios in and around real change of pace from spending 5 hours hand-glueing Chicago. Carol, who has a sesame seeds onto a hamburger bun. master’s degree in Foods and Business from New York A successful catering career, long before I ever paint- University, has blended her ed a Pop Tart, led me to recipe development for food strong food background marketing boards and other clients and eventually to with an artistic eye that food styling. I have been styling for over 20 years and allows her to cook up dishes have several clients who have been with me since the for clients so beautiful and beginning. A short client list includes; A&W Restaurants, mouth-watering, that cus- Kellogg’s, Quaker, Boston Market, Wendy´s, McDonald´s tomers will want to “make it, and many Canadian national and regional accounts. buy it, or eat it”. Some of her many clients include Kraft A cookbook, Baby´s Choice: a first foods primer, was a nat- Foods, Quaker Oats and ural outgrowth of my recipe development work and hav- Barilla . Carol Smoler ing four small children. I continue to write articles and recipes for many diverse editorial clients, teach food It is the creativity in food styling that keeps Carol styling and enjoy mentoring young up-and-coming stylists. motivated and inspired to meet the demands of her unusual career. Finding candy canes in July or perfect STACI VALENTINE (Los Angeles) Staci Valentine has peaches in January are no match for Carol, who, armed never underestimated her creative soul. A self-taught with a large tackle box of equipment, has traveled to pastry chef, she has worked along side some of the finest exotic locations to fashion food for print and film. Preparing food for film has changed greatly over the years. The look today is to make food as natural and real as possible. Closeups of Carol’s career as a food stylist and consultant has forks and a taken her to places few can even dream of. She once martini by designed and oversaw the menu for a special luncheon Staci Valentine honoring Julia Child and a large gathering of food pro- fessionals—with every item on the menu featuring Miracle Whip salad dressing! Julia loved it! The food looked beautiful too.

5 Les Dames d’Escoffier International culinary professionals; yet, it is behind a photographic lens that she feels most at home – especially if the sub- ject is food. Comfort Whether she is traveling to off-the-beaten-path desti- nations in South East Asia to photograph exotic market Food! places, or catering high-profile events in Southern California, or styling desserts for a web-based culinary catalog, Valentine is never one to miss a detail. Her images of Vietnamese food stalls are enchanting. As a By Jean Bayrock, New York Chapter stylist, her flair and creativity is matchless. In the forthcoming Stop the Clock Cooking by Cheryl Forberg (Avery Publishing, a Penguin-Putnam imprint), Dishes that stand the test of time Valentine takes on both tasks - that of food stylist and photographer. Are usually nourishing, soothing, sublime; Valentine’s photographic essay, “Visions of a Timeless A touch of nostalgia adds to the zest Vietnam,” was part of the 2001 ABSOLUT L.A. International Biennial Art Invitational. Of familiar foods we love the best!

LISA GOLDEN SCHROEDER (Minneapolis/St Paul) a styl- A bowl of , a simple broth ist for 17 years, started her career on staff witha small May not be “haute” but do not scoff. cookbook publisher and quickly moved toward a free- Can you doubt the appeal of a steaming hot platter lance career, styling for large food manufacturers, promo- Of creamy mashed spuds, or sausage in ; tion agencies, magazines, and cookbook publishers. Macaroni and cheese spells warmth and simplicity General Mills, Pillsbury, and Land O¹ Lakes are among An unctuous custard crowns desssert with felicity; her oldest clients. Forthe past If it’s pad thai that brings memories back several years, she’s combined cookbook writing with styling Or perhaps is your aphrodisiac….. to achieve a better balance of Lisa Golden Schroeder work and family life. Her lat- and her creation It’s comfort foods that remind us all est book, At Home With (2002, Cooking Club of America) was From where we hail—our roots do pull!! released this spring. She developed all the book’s recipes, which focus on scratch home-style baking, and styled the food for itslarge, full-color photos. Foodverse by Jean Bayrock © 1995 The English Epicure She also created and manages a Website, www.Foodesigns.com®, as a resource for professional food stylists. Stylists can learn about new equip- ment sources and opportunities for education, get NEWSLETTER ADVISORY BOARD styling tips and ask questions about the profession. Or, Jerry DiVecchio, Food writer, San Francisco they can simply share information or post comments about the frustrations of their jobs on the site’s Style Carol Haddix, Chicago Tribune, Chicago Share bulletin board. An International Food Stylists Directory is marketed to advertising and promotion Margaret Kirkwood, Food Writer, Adelaide agencies, large photo studios that shoot food, and food manufacturers. Lisa also writes The Tweezer Times®, a Caren McSherry, Author & Radio/TV, British Columbia quarterly newsletter about the food business, visual arts Jane Mengenhauser trends, styling techniques and recipes, equipment and , Food Writer, D.C. tool reviews, along with feature profiles of professionals CiCi Williamson, Syndicated Columnist, D.C. in the business. She relies on a small volunteer staff of stylists worldwide to help research and develop articles Lucy Wing, formerly of Country Living, New York with a global view of their craft.

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Dames’ Auction Goes Digital In years past we mail yet? Now’s the time to become a Digital have held silent and Dame and join the fun. live auctions during our annual LDEI LDEI CONFERENCE A BONANZA conference to raise money for our orga- Want a bargain? Attend the LDEI Annual nization. However, Conference in San Antonio. The registration only those attending fee doesn’t come close to covering the actual the conference cost of the conference, which gets underwrit- could bid and buy. ing help from corporate partners. The food This year, you and all and venues can’t be matched and are a great your foodie friends value. will be able to join the bidding, even if If you have never attended an LDEI annual you don’t attend the conference, this is the year to join us in San ELINDA ANSON Online LDEI auction chair LDEI Annual Antonio October 17 - 20. B H - Ann Steiner (Houston Conference in San KENNY, president of the Adelaide Chapter, has Chapter). Antonio. already decided to fly more than 9,000 miles to attend. While only the chapter delegates vote, How? The auction is going digital and bid- ALL members are welcome to attend and to ding will be done on the Internet. All you need have a say in the business meeting, to take part is e-mail. Auction Chair ANN STEINER will be in the panel discussions...and, naturally, to sharing the details on how this online auction share the camaraderie and the truly fabulous will be set up. food and wine.

What will we sell? That depends upon you. Our conference is intimate and collegial; so Please start thinking now about what you, your we really have the chance to get to know each chapter and/or your clients can contribute. other and share ideas. And, when you read Create a package—a hotel stay with dinner and June Hayes’ conference update in this a tour of your town, a weekend at a vacation Quarterly, you learn what extraordinarily spe- house with a picnic from a local specialty store cial events San Antonio is planning to help —or donate single products or services. The Les Dames d’Escoffier understand why they only limit is your imagination call it “Texas hospitality.” So make your reser- vations now. It will be well worth your time Wine cannot be included in the online auc- and money. tion because of state-to-state rules governing its distribution, but don’t let that stop you from getting spirits. Libation donations can be sold at a live auction during the conference ranch bar- becue dinner.

When can you start gathering items? Immediately. The online auction items will not be shipped to San Antonio; they will be mailed directly to the winning bidders. All you need to do right now is to get a promise and informa- tion about the item. Then e-mail it to Ann at [email protected].

How do you bid? As the auc- tion time draws near, LDEI will send you instructions. We hope you will encourage your family, friends and colleagues to go on-line and bid. Don’t have e-

7 Les Dames d’Escoffier International History of the Dallas Chapter By Delores Snyder duo. With the total of $5,000, we established The idea for a Dallas Chapter of Les Dames our first scholarship endowment to benefit d’ Escoffier came about in 1978 when CAROL women in the Food and Hospitality program at BROCK and I met in Cannes where we partici- El Centro Community College in Dallas. pated in cooking/culture class. Grande Dame Carol was feted with a champagne reception at The next chapter highlight was a joint din- the Escoffier Museum for her founding of the ner with Les Amis d’Escoffier on October 27, New York Chapter. 1985. Their president, Willy Rossel, was the founder of the Dallas Les Amis Chapter. A six- Five years passed before the actual forma- Escoffier dinner with six wines was tion of a Dallas Chapter got underway. It was Delores Snyder served. Carol Brock advised that this joint din- in November that I received a letter from ner was a first for LDEI. The press called the SARALIE SLONSKY saying the time had come for a Dallas evening an “Escoffier summit”. Our Les Dames Chapter group to organize. Nine local women prominent in membership increased to 18. food, wine and hospitality were invited to learn about Les Dames. They were told how a Dallas group would “A Taste of America” was a March fundraiser. Dames become one of five U.S.chapters, and that eventually helped serve the food and wine of 15 Dallas restaurants. there would be a Les Dames d’ Escoffier International Our reward was another $5,000 for scholarships. (LDEI). In 1989, the Dallas Chapter hosted the AGM. Caroline When I excitedly replied to Saralie with our creden- Rose Hunt of Rosewood Hotels was named our Grande tials, I expected to start work immediately. However, it Dame for her outstanding achievement with The was August before the blessing of the New York Chapter Mansion at Turtle Creek, and other Rosewood proper- arrived and the wheels of chapter formation began to ties. She was the last chapter Grande Dame to be named turn. Nine prospective members met in my home on as LDEI took over the award in 1991. August 27, 1984. (Our tenth charter member was unable to attend.) Chapter officers and a board of directors were elected. We discussed educational programs; set EVOLUTION OF THE RAISER GRAZER dues; proposed by-laws; additional members; investiture After I returned from New York for the formation of and fundraising ideas. Since then, four of our charter LDEI, we were discussing fundraising at a December members have served as chapter president and three as board meeting. I noted that FRANCES LOW and husband LDEI officers. Bob had shown me how people were grazing instead of dining in New York—having an appetizer at one restau- INVESTITURE rant and moving on to another for the main course. On October 29, 1984 an investiture dinner was held I recall saying, “There is so much talent within this in my home with Roland Passot as chef de cuisine. Charter group, we need to focus on it for our fundraiser.” members include DOTTY GRIFFITH, GLADYS HOWARD, Another Dame said, “Call it a Raiser Grazer.” On CHRIS JONSSON, KATHLEEN MCDANIEL, REBECCA MURPHY, February 22, 1987, we had our first Raiser Grazer and CHARLOTTE PARKER, AMBER ROBINSON, CANDY SAGON, Raffle at Baby Routh with 504 attendees despite the fact DIANE TEITELBAUM and DELORES SNYDER. The menu included hors d’oeuvre, Le Coussinet de Turbot aux Homard we left off the date on the invitation! With seven female et Petit Legumes, Le Sorbet aux Pamplemousses et Vermouth, Le chefs, we made $22,000. Our lawyer decided it was time Rable de Lapereau Roti aux Senteurs de Provence, Mousse de to apply for tax-exempt status. With so much money in Champignons Savages, Les Crepes de Pommes de Terre aux our treasury we established additional scholarship Mais et Petit Pois, La Salade d’Automne aux Noix, Le St. endowments. Andre and Le Delice au Cassis accompanied by five wines. Plans for a culinary scholarship were discussed, and we One of our Raiser Grazers grossed $76,000. Now we approved the nomination of five more members. have six scholarship endowments at Texas colleges for the benefit of women studying food, wine and hospitali- ty. Since 1985, the Dallas chapter has raised over FUNDRAISING $600,000 for education We established the El Centro On February 10, 1985 our first fundraiser Women Talk Beverage Library and contribute money annually for Wine was held. Eight food and wine experts spoke on the wine publications to the Dallas Public Library . “perfect” match in food and wine pairings. Loew’s Anatole Hotel underwrote the cost of the invitations and One year we underwrote the MFK Fisher Award of the eight-course dinner. I worked with the chef to update $5,000; another year we had a dinner with thespians Escoffier’s Fraises Sarah Bernhardt. Press coverage was won- reading from MFK Fisher’s works .We contribute annu- derful, and $3,500 was raised. ally to the MFK Fisher Endowment. Currently the chap- To top off our goal of $5,000 for scholarship, I invited ter is working on a garden project at a local school. With two New Orleans chefs to do a Dallas cooking demonstra- Alice Waters as guest chef for the Year 2002 Raiser tion to benefit the chapter. Chris Kerageorgiou of La Grazer, a Texas , a Texas family-style seated dinner, Provence and Goffredo Fraccaro of La Riviera, both part and a book-signing by Waters at a farmers’ market made of The Great Chefs of New Orleans, proved to be a very funny this one another most successful fundraiser. 8 Les Dames d’Escoffier International Dames Win James Beard and IACP Awards By Lynn Fredericks, LDEI Third Vice President

At the May 6 Twelfth Annual James Beard Foundation Awards, two Dames Chefs took the top honors for restaurant awards at a ceremony held at the New York Marriott Marquis. The All-Clad Cookware Antonia Allegra Outstanding Chef Award went to LIDIA MATTICHIO stands with Linda Carucci (both San BASTIANICH (New York Chapter) of Felidia Ristorante in Francisco New York, only the second female chef to take that Chapter), who was honor in the Awards’ 12-year history (the first was Alice named IACP Waters in 1992). All-Clad is one of Les Dames 2002 Cooking Teacher sponsors. of the Year.

SHERRY YARD (Los Angeles Chapter) of Spago Beverly Hills, California, was named All-Clad Bakeware Outstanding Pastry Chef. Another California Dame, JANET FLETCHER (San Francisco Chapter) won a Beard Journalism Award for a piece she wrote for the San Francisco Chronicle.

More than 1700 food and beverage industry profes- sionals attended the nearly three-hour presentation ELIZABETH SCHNEIDER (New York Chapter) hosted by Lisa Ling, co-host of ABC’s “The View.” Vegetables From Amaranth To Zucchini Approximately 500 food and beverage industry profes- Publisher: William Morrow sionals in the U.S. vote by confidential ballot for the nominees and winners of The James Beard Foundation Newspaper Feature Writing with Recipes Awards. JANET FLETCHER (San Francisco Chapter) San Francisco Chronicle Award Winners Article: “Mortar Power: Cooks Sing the Praises of a Time-Honored Kitchen Tool” Outstanding Chef Award (June 20) LIDIA MATTICHIO BASTIANICH Felidia Ristorante Newspaper Series MARLENE PARRISH (Washington, D.C. Chapter) Outstanding Pastry Chef Award Pittsburgh Post-Gazette Article: Series: “Foods of ” SHERRY YARD (Aug. 30, Nov. 8, Dec. 27) Spago Beverly Hills Best National Television Cooking Show or Special, Newspaper Feature Writing Award Finalist (without recipes) Host: LIDIA MATTICHIO BASTIANICH (New York Chapter) JANET FLETCHER, San Francisco Chronicle Network/Station: PBS Article: “Sweet Success: From Richmond to Napa, Show: “Lidia’s Italian-American Kitchen” from Safeway to High Society, Sam Godfrey Became the Bay Area’s Baker to the Swells” (June 24) Restaurant Awards Finalists Finalists Outstanding Restaurant Award, Finalist Cookbooks Topolobampo/Frontera Grill JOANNE WEIR (San Francisco) Owners: Rick & DEANN BAYLESS (Chicago Chapter) Joanne Weir’s More Cooking In The Wine Country Chicago Publisher: Simon & Schuster Best Chef: California Finalist NANCY BAGGETT (Washington, D.C.) NANCY OAKES (San Francisco Chapter) The All-American Cookie Book Boulevard. Publisher: Houghton Mifflin Company Best Chef: Mid-Atlantic Finalist ROZANNE GOLD (New York Chapter) ANN CASHION (Washington, D.C. Chapter). Healthy 1-2-3: The Ultimate Three-Ingredient Cookbook Cashion’s Eat Place Publisher: “Stewart, Tabori & Chang continued page 10

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Best Chef: Northwest/Hawaii Finalist agencies serving children, youth, women and senior George Mavrothalassitis, Chef Mavro Restaurant, citizens, Mary Abbott Hess all the while has been an Honolulu advocate for great-tasting healthful food. She is Co-owned by DONNA JUNG (Hawaii Chapter) former president of the 70,000-member American Dietetic Association, the largest organization of food The International Association of Culinary and nutrition professionals in the world Professionals selected many Dames as winners and finalists for their awards, which were presented at the IACP Cookbook Award Finalists San Diego Conference in April. Kudos to you all for your dedication to excellence and leadership in our Lidia’s Italian-American Kitchen field! Author: LIDIA MATTICCHIO BASTIANICH Publisher: Alfred A. Knopf Award Winners Healthy 1-2-3: The Ultimate Three-Ingredient Cookbook Author: ROZANNE GOLD Cooking Teacher of the Year: Publisher: Stewart, Tabori & Chang LINDA CARUCCI (San Francisco Chapter) The New Vegan Cookbook Best Health and Diet Cookbook: Author: LORNA SASS Healthy 1-2-3: The Ultimate Three-Ingredient Cookbook Publisher: Chronicle Books ROZANNE GOLD (New York Chapter) Joanne Weir’s More Cooking in the Wine Country Best Restaurateur and Chef: Author JOANNE WEIR Publisher: Simon & Schuster LIDIA MATTICHIO BASTIANICH (New York Chapter) Felidia Ristorante The All-American Cookie Book Corporate Consumer Educational & Communication Author: NANCY BAGGETT Materials Publisher: Houghton Mifflin USA Federation (a 2002 sponsor of LDEI.) Spirit of the Earth Authors: BEVERLY COX / Martin Jacobs IACP Finalists Publisher: Stewart, Tabori & Chang

Lifetime Achievement Award Finalist Cooking with Wine MARY ABBOTT HESS, (Chicago Chapter) Author: ANNE WILLAN With more than 30 years of community service to Publisher: Harry N. Abrams, Inc.

CHANGES COMING TO LDEI DIRECTORY To streamline the LDEI membership directory production, we are making significant changes to the process this year. Our goal is to deliver the most accurate membership information in a timely manner. Here are some of the changes you will see: Dames will be responsible for updating their own data. Until now, the chapter directory liaison was responsi- ble for ensuring the data for the directory was correct. This fall, members will receive an update form in the mail. Any changes to membership info will be made on the form and sent to the LDEI office in Louisville, KY. Two separate notices will be sent. If no update is received, we will assume the information we have in our data- base is correct. Only one address per Dame will be listed in the directory. You will need to choose the address where you wish to receive LDEI mail. However, we will list both your work and home phone number, as well as a fax number and e-mail address. Our executive director Greg Jewell will oversee the directory production in Louisville with the LDEI secre- tary’s assistance. Our reasoning is that if we centralize the data collection and the production, we will increase the likelihood that the listings will be more accurate and that you will get your directory by our target date in mid-January. —LDEI Officers

10 Les Dames d’Escoffier International Chapter Programs SEATTLE RAISES $60,000 WITH L’ATTITUDE their time and expertise by preparing , and by teaching and demonstrating during events and semi- The Seattle Chapter raised nars. more than $60,000 at its March 7 fundraiser dinner Gerry Klaskala, our gracious host for the evening, cre- and auction, held at the ated a wonderful hors d’ oeuvres and champagne recep- Chateau Ste. Michelle winery tion followed by a delightful dinner. Scrumptious choco- in Woodinville, Washington. late desserts, prepared by Aria pastry chef KATHRYN The theme of the fundraiser KING, were the perfect ending. Open to the community, was “We¹ve Got L’Attitude,” a approximately 120 people attended. As a token of appre- tribute to the wine-growing ciation, we presented Chef Klaskala with a beautiful regions of Burgundy, France Frabel glass whisk, the chapter’s first Best Host Award. and the Columbia Valley in Washington, which share CHICAGO CHAPTER GROSSES $110,000 AT Latitude 46. The event’s menu FUNDRAISER combined French and This original painting by artist Isa D’Arleans was By Joan Reardon Northwest , and the purchased by Dorene auction items included an Centioli-McTigue at the A “foodle?” What’s a “foodle?” Foodles are ‘food doo- original painting by artist Isa Seattle auction. dles” and they were a money-maker at the recent D’Arleans celebrating women in the culinary arts and Chicago Chapter auction. It was all a part of the chap- the event’s theme. ter’s 20th anniversary extravaganza held at the glam- orous Ritz Carlton grand ballroom. Auctioneer Sharon Friel, who usually accompanies her husband and prominent auctioneer Dick Friel in presiding over hundreds of auctions nationwide each year, took center stage for this Dames event. Sharon donated her services as did Kip Toner, whose Kip Toner Benefit Auctions provided all reception and cash-out functions. Kip later commented that “Seattle’s auction professionals, nonprofit organizations, and the city’s cul- tural and civic life had benefited enormously from indi- vidual Dames’ contributions of time, money and talent over the years,” so his decision to donate his services for Chicago Dames minutes before the auction begins. LDE’s own fundraiser was a natural. These sentiments, applicable to all LDE chapters, are Left to right: Auctioneer Bill Kurtis, Donna La Pietra and worth remembering as we all go forward in our fundrais- Rita Gutekanst, president ing efforts. Much of the money raised at the event will be of the Chicago Chapter. used to fund the chapter¹s scholarships to students of culinary programs in 16 Washington community col- leges. Seattle chapter president MONIQUE BARBEAU said A roster of foodie the event was an exciting and successful prelude to luminaries including Seattle’s hosting of the LDEI annual conference in 2003. Mayor Daley, JULIA CHILD, Jacques Pepin, ATLANTA CHEF’S TABLE WITH ANTHONY BOURDAIN and Alice Waters con- tributed the doodle-like drawings that brought in some By Gloria Smiley, Vice President/Program Chair big bucks. They and more than 100 other live and silent When we learned that best-selling author of Kitchen auction items were touted by auctioneer Bill Kurtis, tele- Confidential, Anthony Bourdain, was going to be in vision personality, who volunteered as master of cere- Atlanta to promote his new book, A Cook’s Tour, GLORIA monies. SMILEY, DORIS KOPLIN and DIANE WILKINSON seized the opportunity to plan a program revolving around this The auc- rebel chef for Atlanta’s first event of the year held March tion items 7, 2002, Aria Restaurant. included an eclectic col- The initial meeting with Aria Restaurant’s lection of chef/owner Gerry Klaskala and MELISSA LIBBY led to a high-end terrific media tour for Anthony Bourdain and a sold- out offerings. event that featured a chef’s table for guest chefs. The Among them: evening gave our chapter a chance to reciprocate to an evening of some of the area chefs who have so generously partici- food and wine pated in and supported our fundraisers by donating Guests view silent auction items. at Kurtis’ 80- 11 Les Dames d’Escoffier International acre retreat (that brought in a whopping $3500), a trip DALLAS DAMES SUPPORT GARDEN AT to Singapore, a spa stay in Tucson, numerous wine, chocolate and cooking classes. KRAMER ELEMENTARY SCHOOL Inspired by Alice Waters Edible School-Yard program There was a Green City Market shopping trip with in Berkeley, Dallas Dames are involved in a similar gar- SARAH STEGNER, LINDA CALAFIORE, and ABBY MANDEL. den project at Kramer Elementary School. Through the And to add a new dimension to charity fundraisers, a program, it is hoped that students will gain an apprecia- botox treatment, and laser surgery were on the auction tion for nourishment, community, and land stewardship. block . The goal is that the Kramer School Garden will encour- One segment of Soiree 2002 was the “Presidents’ age students to understand the connection between Champagne Celebration Raffle.” Dedicated to the late landscape and nourishment. Reaching children at a time ELAINE SHERMAN, Chicago Chapter founding member, when fast-food is often the basic sustenance, the garden- the winner received a jeroboam of Laurent-Perrier Brut ing program will open a world that they, in all probabili- LP. All eight of Chicago’s living presidents attended the ty, will not be exposed to otherwise. fundraiser, which was also the chapter’s 20th anniversary Much has already been done to build the garden: the celebration. beds are raised, the irrigation pipes have been laid, and a brick walkway has been installed. A gazebo includes seats for reading. A greenhouse, tool shed and assorted planting beds are in the works as well. The garden got its community debut on May 10. An after-school “Reading In the Garden” program is under- way and a garden-related science module is being creat- ed. Dames helped fund the project and have plans for cooking and nutrition classes, and discussions on food from earth to table. Once the program is established, a goal is to bring created similar garden programs in other schools, possi- Presidents of the Chicago Chapter (left to right): Rita bly through the high school level. It is a long-term aim of Gutekanst, Jeanne McInnerney, Carol Haddix, Suzanne Florek, Nancy Brussat Barocci, Nancy Kirby Harris and Toria Emas. the Edible Schoolyard to offer a vision for creating gar- dens and kitchens in schools across the country. The event which was in the planning for more than two years was over in four hours but those 240 minutes HAWAII MEETING OVERLOOKED were chock full of glamour and excitement for 325 DIAMONDHEAD guests, 50 volunteers. Early estimates projected a gross receipts of $110,000. By CiCi Williamson While visiting my wonderful mother-in-law who has After expenses the proceeds were distributed to the lived in Honolulu almost 50 years, I met with the Hawaii LDEI Kitchen Fund, culinary scholarships, and a dona- Dames at the fabulous home of JOAN NAMKOONG over- tion to the Washburne Culinary Institute. NANCY KIRBY looking Diamondhead. The contemporary house is in HARRIS and NANCY BRUSSAT BAROCCI were co-chairs for Honolulu’s Upper Makiki neighborhood near the the event. Contemporary Arts Museum. MARIAN TRIPP CHOSEN CHICAGO DAME The chapter was chartered a mere two years ago and now has 19 members, some of whom live on islands other OF DISTINCTION than Oahu. The Dames meet about four times a year and Marian Tripp was awarded the hold their elections in May. New members are accepted Chicago Chapter’s Dame of Distinction several Award at the Annual Business Meeting times dur- and Dinner at The Frontera Grill on ing the June 3, 2002. A Chicago Chapter year. When founding member, Marian left J. the chap- Walter Thompson to open her own ter finds a company, Marian Tripp candidate Communications, Inc. in 1976 and Marion Tripp who meets flourished for 18 years. She is by all their crite- accounts, a pioneer in food communications. Her clients ria, they have included the Pillsbury Bake-Off™, National Beef waste no Council, Uncle Ben’s Rice and Pace, among many oth- time invit- PHOTO BY CICI WILLIAMSON ers. Several Dames have worked on her staff and she is ing her to The view from Joan Namkoong’s home widely regarded as a mentor nonpareille. join. overlooking Diamondhead.

12 Les Dames d’Escoffier International

Attending the The Hawaii Dames say they’re looking forward to the Friday afternoon year they can host the LDEI annual conference. gathering in March were six MIAMI CHAPTER ON FAST TRACK TO SUCCESS Dames. Chapter co-president By CiCi Williamson DONNA JUNG owns Chapter Donna Jung & president Associates a pub- and guiding lic relations com- force pany specializing E LIZABETH in food accounts. A DAMS She is also co- called the PHOTO BY CICI WILLIAMSON May meet- owner of Chef Left to right: (seated) Donna Jung, Joan Mavro, a proven- Namkoong, and Holly Hadsell-El Hajji; ing to order cal restaurant of (standing) Abigail Langlas (Honolulu cof- in typical her husband and fee company), Sabine Glissman, and south chef George Joyce Matsumoto. Florida Mavro. Co-president JOAN NAMKOONG was the food edi- fashion: tor of the Honolulu Advertiser for many years and once beside a PHOTO BY CICI WILLIAMSON owned a kitchen store. She’s now a freelance writer. glittering Sampling the home-cooked dishes are (left to swimming right) Elizabeth Smith, Ann Chassen, Lucila JOYCE MATSUMOTO is the director of public relations pool with Jimenez, Susie Franco, Ariana Kumpis, for the fabulous Waikiki hotel, the Halekulani. New the moon Virginia de Apodaca. member SABINE GLISSMAN also works at the Halekulani. and stars HOLLY HADSELL-EL HAJJI co-owns with her husband the reflecting off the water’s surface. The swishing of palm Beau Soleil Restaurant and Catering. They also do movie fronds, the fragrance of stefanotis and the croaking of a catering for casts of thousands. ABIGAIL LANGLAS is the bullfrog completed the setting. The serendipitous pastry chef for The Coffee Company in the Ala Moana evening was wrapped around shared foods prepared by Shopping Center and at two other locations. Each Dame the 15 Dames attending. contributed her delicious specialties for the meeting. The young chapter, chartered in October 2000, DEBBIE BRIDGES, direc- already has 23 stellar members. Three new Dames — tor of communications for ANN CHASSEN, JENNIFER MASSOLO and JEN KARETNIK— the exemplary Kahala attending the meeting held at the Northern Italian-style Mandarin Oriental Coral Gables home of LUCILA JIMENEZ, which was built in Hawaii, was unable to 1926 and has a Spanish tile roof, stucco walls and tile attend the meeting but floors. invited me to have with her. She became a Lucila is one of Florida’s sweet success stories. She Dame after moving to came to from at the age of 15, and now Hawaii from Arizona owns four bakeries and a warehouse selling only cakes where she knew of Les and desserts. Sweet Art by Lucila generates more than a Dames from the Phoenix million dollars. Cooking was a hobby at first. Then Lucila Chapter. LESLIE TWEETON at the Arizona Biltmore is a Dame and Mary Nearn at the Boulders Resort in PHOTO BY CICI WILLIAMSON Carefree, Arizona, was a Debbie Bridges, director of member. After meeting communications for the Kahala Mandarin Oriental JOAN NAMKOONG at the Hawaii, holds a dessert sam- Honolulu Advertiser, she pler from the hotel’s ocean- joined the Hawaii Chapter. side restaruant. Debbie recently started the Kahala Culinary Academy at the 371-room hotel, whose guest rooms were voted the nicest in the U.S. by Conde Nast Traveler magazine. She says the locals are starved for cooking lessons. The hotel chefs began classes February 2002 for Valentine’s Day PHOTO BY CICI WILLIAMSON and are now sold out for the year. They also did the pre- Miami Chapter Dames left to right (seated): Carole Kotkin, Jen Karetnik, Simone Diament, Elizabeth Adams, Lucila Jimenez, miere for the Pearl Harbor movie. Every October, the Virginia de Apodaca; (standing) Juanita Plana, Ariana Kumpis, hotel hosts a food and wine festival. Ann Chassen, Zoraya Suarez, Elizabeth Smith, Jennifer Massolo.

13 Les Dames d’Escoffier International began making birthday and wedding cakes in her home in 1987, and soon built on a second kitchen.

For the meeting, Lucila made and bacalao fritters for appetizers. One Dame brought a local spe- cialty: smoked dolphin spread. Others contributed , a spicy noodle salad and a melange of interesting dishes which were set on an outdoor buffet and enjoyed on poolside tables set with plaid tablecloths and candles. You can guess what was served for dessert: miniature pas- tries from Sweet Art by Lucila.

At the business meeting, the group discussed han- dling requests for membership, voting on new members, their annual meeting and program ideas. I’d say this PHOTO BY CICI WILLIAMSON chapter is on the fast track to success. Flanking Graham Kerr are, left to right: (standing) Teresa Farney (D.C.), Renie Steves (Dallas), Kocoa Scott-Winbush DAMES ATTEND MIAMI CHICKEN CONFERENCE (Chicago), Beverly Brockus and Cynthia Glover (D.C.) and Jan Hazard (New York); (seated) Nancy Millard food editor Mucie Sixteen Dames Indiana Star and Nancy Tringali (D.C.). were among approxi- mately 75 food writ- ence was an unbelievable dinner catered by Barton G. at ers attending a Vizcaya, a fabulous oceanfront museum, mansion and media seminar pre- gardens of the Deering family. sented by the National Chicken The seated dinner began with ceviche served in a half Council and the U.S. coconut set upon an orchid-strewn bamboo raft, pro- Poultry and Egg gressed with individual salad boats with a breadstick Association. The “mast” and a “sail,” and ended with a dessert three-day program pedestal set in brown sugar “sand” studded with seashells was orchestrated by and flowers. Attendees were presented with the book NANCY TRINGALI Mmmmiami by CAROLE KOTKIN and KATHY MARTIN. — (Washington, D.C.) CiCi Williamson and included talks by Miami Dames KATHY MARTIN, food editor of the Miami Herald, MFK FISHER LUNCHEON SPEAKER IS Other Dames attending the National and VIRGINIA DE STATE DEPARTMENT OFFICIAL Chicken Council conference in APODACA, food editor A seventh-generation Miami were (from bottom, left to of Los Diarios de las right) Carole Kotkin (Miami), Kathy Texan, CECELIA ELIZONDO- Americas, a Spanish Gottsacker (San Antonio), Nathalie HERRERA's family has a Dupree and Susan Nicholson language newspaper, rich heritage in French, (Atlanta), Virginia de Apodaca and who spoke on “Hot Spanish, Italian and Debbie Hartz (Miami) and CiCi .” Williamson (D.C.). American cultures. Her grandfather was mayor of The conference began with an outdoor “Chicken, San Antonio during the Beach and Beer Grilling Dinner” at the host Loews Civil War, and Elizondo- Miami Beach Hotel prepared by eight of Miami’s best Herrera continues the restaurant chefs. was presented by the Sugar family tradition of public Association and the Almond Board, and TV-chef and service as the U.S. State cookbook author Graham Kerr did a cooking demon- Department Assistant stration. A tasting of Joe’s Stone Crabs ensued at the pro- Chief of Protocol for Administration. Her duties gram break followed by luncheon on a cruise ship epitomize the importance of the role of hospitality, docked at Miami’s port, and a dine-around dinner to as well as safety, in our global home: she is respon- four Miami Beach restaurants. sible for keeping Americans safe and housed over- seas. Her background for this impressive role Food writers grilled the chicken industry representa- includes three State Department Superior Service tives on the latest poultry news and heard author Steven awards during her duty in Melbourne, Rome, Raichlen give advice on beer-can grilling and other ways Mexico and, presently, Washington D.C. to cook chicken over a fire before leaving for lunch at Yuca, a fine Cuban restaurant. The finale of the confer-

14 Les Dames d’Escoffier International San Antonio 2002 Annual Conference Update As chair of the 2002 AGM, I am privi- light beam meat processing research and taste and leged to work with some of the finest peo- aroma encapsulation, and we will look into our own crys- ple you could ever hope to meet. Our San tal ball to see where agricultural experimentation, man- Antonio chapter committee members ufacturing and restaurant trends are heading. We have should be ranked as national treasures, designed these forums to offer you insight to less well- the LDEI board members are amazingly known yet dynamic and influential areas in our industry. dedicated and talented women, and our We trust they will benefit you personally and profession- speakers and panelists are going to leave ally. Watch for your registration packets with full details. you shaking your heads in wonder. If you On behalf of the committee, I extend our personal June Hayes miss meeting these outstanding individu- invitation to you to experience the camaraderie of being als, you will miss an experience of a life- a Dame. We look forward to welcoming you to San time. Mark your calendar now for October 17-20 and Antonio and to getting to know you better as we look at book your flight to San Antonio today. the future of food, wine and hospitality and exam- We always look forward to and enjoy the many food ine…and enjoy the fruits of…our rich culinary history. and wine programs at our conferences and this year is no Regards to each of you, June Hayes exception. Yet, we also will emphasize the importance of hospitality in our personal and professional lives. So, CORPORATE PARTNERS ESSENTIAL TO LDEI plan to experience Texas hospitality as only San Antonio Plans for the annual conference in San Antonio get can present it. more exciting every day. But without support from our The talented La Mansion del Rio Hotel Executive Chef corporate partners, we would find it much more difficult Scott Cohen, along with luncheon chair Pat Mozersky, will to hold a quality conference, mentor and support others see to it that you are wined and dined in great Texas style in our fields, and operate LDEI in a professional manner. as we pay tribute to the winner of the MFK Fisher award. So far in 2002, the following corporations have decid- And you will have the pleasure of hearing Cecilia ed to partner with LDEI. We expect others to join us. If Elizondo-Herrera, Assistant Chief of Protocol for you have a contact with a company or commodity board, Administration for the U. S. State Department share with please contact CiCi Williamson, our LDEI first vice pres- us some of her more memorable experiences during her ident, at (703) 533-0066 or [email protected]. 15-year tenure in sensitive positions of dealing with for- She will mail an information packet about sponsorship eign visitors and diplomatic events. opportunities and follow up with your contact. The evenings will feature a once-in-a-lifetime Spanish Colonial dinner at the Alamo, the shrine of Texas HEB Central Market Independence; a fiesta filled with exciting traditional Southcorp (fine Australian wines) and contemporary foods from south of the USA Rice Federation border and an authentic Texas barbecue at Rancho Zabaco the historic Knibbe Ranch, site of the 1892 Frei Brothers Reserve home of Perry Knibbe, an original member Williams-Sonoma of the Texas Rangers. Cargill Salt As for the conference, you will learn All-Clad amazing and futuristic facts concerning Chipole

PHOTO BY TRACEY MAURER Left to right: Lisa Koxlien and Donna Vaughan, PHOTO BY TRACEY MAURER co-chairs of the ranch party; Rollie Blackwell, San Antonio Dame chefs, wearing fancy som- chair of the Sponsor Appreciation luncheon; Pat breros, are planning a fabulous south-of-the- Mozersky, chair of the MFK Fisher luncheon; border Hacienda Fiesta for the Annual and Susan Smith, chair of the Hacienda Fiesta. Conference in October. Shown having fun plan- Not shown: Janet Satel, programs, Kathy ning this exciting event, are left to right (seat- Gottsacker and Rosemary Kowalski, Dinner at ed): Ana Martinez-Egan and Diana Trevino; the Alamo; Linda Triesch, roundtables; Pixie Knibbe Ranch campfire (standing) Jenny Mattingsly, Cathy Tarasovic, Koch, hospitality; and Lyn Selig, welcome bags. senenade Lyn Christal and Blanca Aldaco. 15 Les Dames d’Escoffier International Member Milestones ADELAIDE ANITA L. LARAIA won a Certificate of Merit from Writer’s Digest book contest for her book “Wine FAQs” DIANE WAHLHEIM, head chef, South Australia’s (1st Books, 2002) as a result of extraordinarily positive Government House proudly prepared two afternoon judges’ evaluations. See 5 Star Review on Amazon.com. teas for Her Majesty Queen Elizabeth II and Prince Enter “Wine FAQs” and click on “Anita L. LaRaia.” Phillip during their February visit. Her staff also provid- ed meals for the royal couple’s staff. Wahlheim and her MARY MOORE will open a second Cook’s Warehouse staff were caught up in the excitement and poignancy of cooking school in Atlanta’s Brookhaven neighborhood . what could be Australia’s last Royal Visit. Anita LaRaia’s Wine School, established in 1978 and accredited by the American Culinary Federation, will call ROSA MATTO led a culinary tour to Rome, Positano it home, too. For a newsletter or more information call and Sicily…places that influenced her food and ideolo- 404-815-4993 or visit www.cookswarehouse.com; click on gy. In Positano, she conducted classes on the foods of Cooking Classes, and Brookhaven. Campania, her ancestral region. After years of research- ing the influence of on Italian food, she MAUREEN C. PETROSKY, executive chef for Food was thrilled to taste the authentic objects of her study in Network’s Good Eats is now CNN’s resident wine expert. various Italo-Jewish trattorias. Maureen discusses holiday topics as well as the latest news on wine-shipping and buying wine online. Tune in. JO RESCHKE has a new position with Clements School of Management to create, write and instruct training GAYLE SKELTON is the National Association of Catering modules on retail food management and operations. Executives (NACE) new 2nd Vice President in charge of She lectures on food and wine matching for Adelaide’s the educational content at its yearly conferences. She Technical And Further Education College. This new handles its certified professional catering program challenge allows her to indulge a passions for food and (CPCE) and travels to chapters nationwide to speak wine. about the importance of certification. ATLANTA BOSTON GENA BERRY’S Culinary Works expanded its chef coor- dination focus with high-profile events at KBIS in MARY-CATHERINE DEIBEL and DEBORAH HUGHES will Chicago; a media breakfast for Country Living Magazine open Upstairs on the Square , a restaurant, this fall at the ,and demos for Subzero/Wolf Appliance, both featuring Market Theater in Cambridge. The pair are thrilled to “The Brothers Rathbun”, Kevin (Atlanta’s NAVA, continue their twenty-year tradition of hospitality and Buckhead Diner) and Kent (Dallas’ Abacus) and for the fine dining in the Harvard Square community. Come Liver Foundation’s “Flavors of Atlanta” gala fundraiser. dine at 91 Winthrop Street, Cambridge, (617) 864-1933. www.upstairsonthesquare.com. KAREN BREMER was confirmed as a board of directors member-at-large CHICAGO for the National Restaurant Association at its May meeting in The following qualified applicants have been invited Chicago. to join the Chicago Chapter: ANN BLOOMSTRAND, NANCY CAREY, KELLY COURTNEY, DELLA GOSSETT, MARY NATHALIE DUPREE is working on a new television series with an accom- ELIZABETH MCMAHON, CAMILLA NIELSEN, BETTI RAMON, panying book. She is writing for the JOAN SALTZMAN, PRISCILLA SATKOFF, MINDY SEGAL, and Karen Bremer Charleston Post and Courier and the CANDACE BAROCCI WARNER. They will be inducted at the L.A. Times Syndicate. She has moved to 100 Queen annual fall dinner. Street, Charleston, S.C., Phone (843)958-8805. MARY ABBOTT HESS has received an IACP Lifetime ELLEN HARTMAN will represent AFC Enterprises at the Achievement Award, which was presented at the IACP National Restaurant Association’s meeting in Chicago to Annual Conference in San Diego in April. help it launch a franchise program for Torrefazione Italia Congratulations! Coffee brand. NICOLE BERGERE joined Chicago’s Les Amis d’ Escoffier NANCY KRUSE was speaker at Chicago’s National Society members on a grand tour of the South of France Restaurant Association Show in May as part of the Salute and at their gala “2002 Diner d’Hiver”at Monoco’s Hotel to Excellence Student Forum comprising outstanding Hermitage. There she was awarded the title Les Disciples culinary students. Her topic: hot concepts and emerging d’Auguste Escoffier, the first woman to be so honored. menu trends. She conducted a one-on-one chat with Other illustrious dinner guests were August Escoffier’s Lettuce Entertain You Enterprises President Richard great grandson, Michel Escoffier, and celebrated chef Melman, one of the hottest innovators in the business. Roger Verge.

16 Les Dames d’Escoffier International

JEANMARIE BROWNSON and NANCY RODRIQEZ partici- CLAIRE MARLIN joined San Saba Vineyards as sales and pated in the “Bringing Your Secret Recipe or to marketing manager. San Saba, owned by Dallas resi- the Retail Shelf” seminars at the IACP Catching the Wave dents, Mark and Barbara Lemmon, is a boutique winery annual conference in San Diego. based in Monterey, California.

RITA GUTEKANST, was in Los Angeles for the 74th Central Market is Dallas Dames territory. DEBORAH Academy Awards to help produce the Governors Ball. ORRILL is the Dallas store’s cooking school manager , Sequoia Productions tapped Gutekanst for the second JENNIFER SMITH is Plano’s executive chef; LISA SMITH year in a row. This year introduced the new home of the heads research and development at the Austin head- Academy Awards, the Kodak Theatre and Oscar’s return quarters and HELEN DURAN is Dallas’ cheese and deli to Hollywood. manager.

DALLAS KAREN CASSADY judged a children’s (parent assisted) cookie, pie, and cake contest at Dallas’ Temple Lady Primrose’s Emmanuel. Highlights of the event included a Lego Thatched Cottage cake, banana oatmeal cookies, bug -decoration topped Pantry, founded cupcakes and fabulous chocolate brownies. and co-owned by CAROLINE ROSE LIZ BARON is launching a new concept in fast/casual, HUNT, is one of 22 self-serve restaurants. Called Wild Blue, they are a spin- tearooms featured off of Barons’ Blue Mesa Grill. Blue Mesa signature dish- in The Great Tea es ( Adobe Pie, sweet potato chips, ‘make your own’ gua- Rooms of America camole, sweet corn cake and red chile salmon) will be (Benjamin Press, featured at Wild Blue. June 2002). The Tearoom, along LOS ANGELES with Hunt’s Lady SUZANNE DUNAWAY has written and illustrated her sec- Primrose’s ond book , “Rome, At Home” (Broadway Books 2003). Antique & Gift Jennifer Josephy is the editor. Suzanne’s visits to Rome Shop, will host a Caroline Rose Hunt and Vernon Young over 26 years will fill the pages with intimate knowledge Fall book-signing in their Lady Primrose’s Thatched of the Romans and their food, family life, entertaining, for author/pho- Cottage Pantry with the and restaurants. tographer Bruce presentation table they designed for Dallas’ gift to Queen Elizabeth II. Richardson . PEGGY RAHN started a culinary education series “FRESH: A SUSAN AULER (Fall Creek Vineyards) and PAULA Celebration of the Table” at the LAMBERT (Mozzarella Company) jointly taught classes at five Texas Central Markets in May. Paula lead a group Los Angeles Arboretum in to La Combe in Perigueux for culinary classes, presented Arcadia on whose board she her cheeses and cookbook at Aspen’s Food and Wine serves.The program involves Classic, and demonstrated ricotta-making at Copia in chefs, cooking teachers, authors, Napa. caterers, culinary experts, herb/ gardening DOTTY GRIFFITH, Dallas Morning News restaurant crit- experts, ethnic cooks, gardening ic, was on tour in May and June to promote her new cooks andflorists who include cookbook Celebrating Barbecue: The Ultimate Guide to food in their presentatios .for American Regional ‘Cue. Her travels took her to the heart information call Jill Berry 626 of barbecue country, Memphis, Kansas City, and several 821-4624 or go online Peggy Rahn cities in Texas, as well as in New York. MIAMI Congratulations to SHARON HAGE, owner/chef of Dallas’ York Street and to MONICA GREENE, owner of ELIZABETH ADAMS opened her fifth Gardner’s Market Ciudad. Their restaurants were each named by D location in April. The new specialty food store is in Magazine and by the Dallas Morning News as among the Coconut Grove. Her Pinecrest Gardner’s Market com- city’s best . pleted its sixth year sponsoring the very successful South Florida Farmers’ Market in the store’s parking lot. Local CATHY BARBER, The Dallas Morning News’ food editor, produce and products are featured with visiting chefs, judged the Pillsbury Bake-Off in Orlando. In March, she and demonstrations. oversaw the publication of Winning Wines, a magazine spotlighting winners of the paper’s annual wine compe- MINNEAPOLIS-ST. PAUL CHAPTER tition www.dallasnews.com/texasliving/food. She also spoke at The Symposium for Professional Food Writers LAURIE MCCANN CROWELL’s Golden Fig Epicurian at The Greenbrier in West Virginia. Delights line of spice blends, vinegars, infused sugars

17 Les Dames d’Escoffier International and other specialty condiments was introduced at the staff of the leading Southern California caterer, Jay’s NASFT Fancy Food Show in May. Catering, on the use of specialized equipment and gave presentations as examples. Buono prepared 18 buffet LISA GOLDEN SCHROEDER of Foodesigns.com® presentations that exemplify the Feast Your Eyes style. planned to take a group of food stylists and photogra- She also advised the company’s sales staff on sales tech- phers to Tuscany in September. Intensive sessions on niques. regional and styling and shooting food in ETHEL G. HOFMAN’S article “Memoirs of an Exiled natural light were to be led by award-winning author Shetlander” was published in the winter edition of Pamela Sheldon Johns, designer Jennifer Barry, and Gastronomica. Her latest book “The Art of Cooking - recipes photographer Joyce Oudkerk-Pool. Limited space. and techniques” (The Cooking Club of America, 2001) Contact Schroeder at (651) 653-4348; or Lisa@foode- came out last fall. Ethel is a past president of the signs.com. International Association of Culinary Professionals. NEW YORK PHOENIX LIDIA BASTIANICH has two reasons to celebrate: her Lidia’s Italian-American Table won in IACP’s “Chefs and EILEEN SPITALNY, president and co-owner of Fairytale Restaurants” cookbook category and she was presented Brownies, Inc. has been named the University of South the James Beard Foundation Outstanding Chef Award. Carolina Alumni Entrepreneur of the Year. She was hon- ored at an awards banquet at the USC Marshall School CLAIRE CRISCUOLO, RN, received the 2002 Partnership of Business in Los Angeles in April . Award from Children in Placement, a Connecticut child advocacy program. In February Claire was selected as SAN FRANCISCO Small Business Person of the Year by the editors of Business New Haven Magazine. ANTONIA ALLEGRA announces publication of Napa Valley Expedition Guide (TravelBrains) which she wrote LYNN FREDRICKS is developing a 2003 television series and narrated. This is the first ever audioguide + book + for families called “Look Who’s Cooking: A Family Approach CD-ROM created to guide visitors through wine country. to Planning, Good Nutrition and Healthy Relationships.” Available at bookstores, travel stores and at www.antoni- aallegra.com. Toni has presented her “Successful You never know where food history will lead you. Professional” culinary career workshop in eight US BETTY FUSSELL was scheduled to deliver a lecture on The cities. History of the Sandwich in September at the Wisconsin Cheese Chef Showcase, sponsored by the Wisconsin Milk SUSIE BIEHLER is working with Masa Restaurant’s Chef Marketing Board at Kohler, Wisconsin. Ron Siegel to promote his Masa’s Cooking Series. She is helping to publicize the Cliff House rehabilitation ROZANNE GOLD won an IACP cookbook award in the and is working with the Meals on Wheels annual IACP “Health and Special diet” category for Healthy 1-2- fundraiser. 3 (Stuart, Tabori & Chang 2001).Rozanne Gold has a new book Desserts 1-2-3 (Stuart, Tabori and Chang 2002) KIMBERLY CHARLES celebrates her first anniversary as and is celebrating her IACP “Best Health and Special senior vice president at Magnet Communications build- Diet” category award for Healthy 1-2-3 (Stuart, Tabori and ing its wine and spirits practice. Clients include: St. Chang, 2001) and its James Beard Award nomination. Supery Winery, Fess Parker Winery, Fetzer Winery, and She may have the James Beard record: each of her five the Paso Robles Vintners & Growers Association. She was cookbooks garnered nominations and three won. named to the board of the Society of Wine Educators and heads its communications committee.

RACHEL HIRSCHFELD graduated with honors from ELAINE CORN’S cookbook As American As Apple Pie, And Yeshiva University Benjamin N. Cardozo School of Law 49 Other Delicious National Treasures was scheduled for in January 2002. She was a member of the exclusive Moot publication in September. The recipes include details Court Society. She plans on serving the food community on their origins. as an attorney. JERRY DI VECCHIO is back from Chile, where she MARION NESTLE’S new book, Food Politics: How the Food checked out the remarkable wines, seafood, and cuisine Industry Influences Nutrition and Health (University of in general. This was her second visit in a decade and she California Press) is creating quite a controversy, as found the economic progress remarkable and the agri- reflected in her 58 radio interviews since March and arti- culture amazing. She thoroughly recommends Chile as a cles in Fortune, The New York Times, USA Today and other pure-pleasure destination. publications in the United States, Europe and Canada as well as lectures at top universities nationwide. CAROLYN WENTE has been chosen as one of the Leading Women Entrepreneurs of the World for 2002. PHILADELPHIA She joined more than past honorees in Paris for the Fifth Anniversary “April in Paris” Gala, and Celebratory Events LYNN BUONO, owner of Philadelphia’s Feast Your Eyes that honored 40 new recipients of the most prestigious caterers, trained the Garden Grove production kitchen award in the world for women business owners.

18 Les Dames d’Escoffier International

WASHINGTON DC be directing the 27th season of La Varenne this summer at her Château du Feÿ in Burgundy. NANCY BAGGETT’S All-American Cookie Book (Houghton Mifflin, 2001) was nominated for the International CICI WILLIAMSON was chosen for a United We Stand Association of Culinary Professionals’ “best baking book” award, which was presented by Senator John R. Warner cookbook award as well as for James Beard Foundation’s and Congressman Frank R. Wolf, for her work in editing “best baking book” cookbook award. Nancy’s article on and producing The Trumpet, monthly newsletter of the remodeling her professional/home kitchen was the Greater McLean Republican Women’s Club. main feature article in The Washington Post’s Home sec- tion on April 18. HELEN WORTH was named to the Shaker Heights alumnai Association’s 2001 Hall of Fame. Helen, class of SUSAN CALLAHAN is one of 200 artists selected by the 1931, went on to run her acclaimed Helen Worth cook- District of Columbia Commission for the Arts to create a ing school in Cleveland (1940-47) and Manhattan Party Animal—emulating similar successful public arts (Pamela Harriman was a student)in 1947, write best-sell- projects in Richmond and Chicago—for exhibit around ing cookbooks including Cooking without Recipes (Harper the Capitol City. Her creation, a Penelope Party Chef & Row, 1965) as well as donkey, is nattily dressed in tailored, colorful chef wear. poetry and plays. There were 1,000 entries in the contest. LISA YOCKELSON has a SHEILAH KAUFMAN is publishing three new books in new book, Baking by 2002—Sephardic : A Mediterranean Mosaic ; Flavor (John Wiley & Simply Irresistible: Easy, Elegant, Fearless Fussless KOSHER Sons, Inc. 2002) based Recipes (self-published); and A Taste of on more than a decade of (Hippocrene Books) with Nur Ilkin ,wife of former research in how to flavor- Turkish ambassador to the United States. accent baked goods. It JANIS MCLEAN, U.S. Representative for La Varenne, showcases desserts in 18 teaches classes at Sur la Table, a kitchenware shop in favorite flavors. The book the Pentagon City shopping mall in Northern Virginia. received a starred review She coordinates corporate team building events in the in Publishers Weekly and metro area. She assisted The Inn at Little Washington’s Library Journal. Chef Patrick O’Connell at a special James Beard 99th Birthday Dinner in New York. Lisa Yockelson, author of ANNE WILLAN made an appearance at Australia’s Baking by Flavor, shows Melbourne Food and Wine Festival this spring. She some of the desserts from her book at a brunch at taught classes at the Strathlynn Winery in Tasmani and at 1789 Restaurant in the Accoutrement Cooking School in Sydney. Anne will Washington, D.C. PHOTO BY CICI WILLIAMSON

FAIT SIMPLE (Make it Simple) By Helen Worth (Emerita Member, Washington, D.C. Chapter) Hooray! And again—Hooray! Allowing him to scoff at serving spare— “King of Chefs” Escoffier And to favor meals even greater than square His eminence we rightly cheer— Follow suit with menus of deluxe delight— On this and every future year! While gourmandizing—enjoy every bite

Author Le Guide Culinaire— But first, remember—Hold your wine up He laid culinary science bare. And drink a toast before you sup— Simplicity always on his mind— To the eminent Legion-of-Honor peer, He deemed fussing unrefined. Ring out a loud and hearty cheer: Hooray! Hooray! Again—Escoffier! Artful blender of superb flavor He composed dandy savor. *Nellie Melba —legendary Australian soprano who Inventive—and a stage-struck host was prima donna of Covent Garden through the He bowed with Sarah’s berries* and Nellie’s toast 1920’s and for whom Escoffier created Melba toast and Peche Melba. “Chef to Kings,” epicures, and the upper crust He plied appetites commodious *Sarah Bernhardt legendary American stage actress Luckily this maitre d’ (1844-1923) for whom Escoffier created Didn’t reign when stylish equaled green-bean lean Strawberries Bernhardt

19 Next Issue Fall Back to School—Dames Who Teach WILL FEATURE BACK TO SCHOOL- IMPORTANT: CRITERIA FOR MEMBER MILESTONES: DAMES WHO TEACH If you wish to submit, by July 30 If you wish to submit for member This feature is open to Dames Who deadline, for Back To School, milestones please note: Dames who teach please include Teach any subject pertaining to 1. Include Dame’s name and Les Dames Chapter. food, fine beverages, hospitality or 1. Your name and Les Dames arts of the table. To qualify for this Chapter. 2. Information must be of a busi- feature you must be a teacher or ness nature. 2. Your title and job description. school owner with this discipline 3. There is a 50 word maximum. No 3. 150 words about your work being your primary occupation. press releases or company 4. Photo (will be returned prompt- brochures. • Please e-mail to [email protected] ly) or graphic file at 200 dpi. by September 15. CRITERIA FOR CHAPTER PROGRAMS: Note: send photographs or email 1. Les Dames Chapter and name of • Please do not send notes, digital photographs of you or of you program. releases, or a list of bullet at work. Write the identifying 2. Who, What, When, Where, Why points. information on the back of the and How in maximum 300 words. photograph or include your name in the photograph title of your 2. Photo (will be returned prompt- emailed photo. ly) or graphic file at 200 dpi.

Deadline for Fall Quarterly is July 30

LDEI Headquarters, Greg Jewell, Executive Director, P.O. Box 4961, Louisville, KY 40204 (502) 456-1851; Fax (502) 456-1821 [email protected]

LDEI Newsletter compiled by Katherine Newell Smith and CiCi Williamson, proofread by Jane Mengenhauser and Alexis Linton, Image-set and printed by Jim Linton.

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