a date in the desert · 2013. 6. 21. · 4 Les Dames d’Escoffier International a date in the...

S U M M E R 2 0 1 0

a date in the desert

TERESa J. FaRnEy C.H.E., C.C.P.Food EditorThe Gazette7220 Delmonico DriveColorado Springs, CO 80919(719) 636-0271 (w)[email protected]

SandRa MaTSUkawa HU PrincipalSandy Hu Food Marketing LLC380 Roosevelt WaySan Francisco, CA 94114(415) 626-1765 (w)[email protected]

SUSan FULLER SLaCk, C.C.P.Food Writer/Culinary EducatorCulinary Bouquets116 Hurlingham DriveColumbia, SC 29223(803) 736-7103 (w)[email protected]

MaRiE G. kELLEy President/OwnerKelley Productions International2047 Caminito CapaLa Jolla, CA 92037(858) 456-6609 (w)[email protected]

doRoTHy R. koTESki Professor, Allied Health DepartmentCommunity College of Philadelphia27 Cooper Run DriveCherry Hill, NJ 08003-2244(856) 489-0052 (h) [email protected]

MaRy S. MooRE Founder/CEOThe Cook’s Warehouse1095 Zonolite Road NE, Suite 104Atlanta, GA 30306(404) 492-9018 (w)[email protected]

kaTHy GoTTSaCkER Retail/Education/Television/Food WriterSchnuck Markets12550 Falling Leaves CourtSt. Louis, MO 63141(314) 994-2266 (w)[email protected]

aLiza MiRiaM GREEn Chef/Author/Consultant640 Green Briar RoadElkins Park, PA 19027(215) 635-0651 (w)[email protected]

MaRy ELLEn GRiFFin PartnerContinental Consulting Group320 Strawberry Hill Ave., #58Stamford, CT 06902 (203) 975 7610 (w)[email protected]

SUzannE J. BRown Corporate Education Partners ManagerAmerican InterContinental University6600 Peachtree Dunwoody Rd500 Embassy RowAtlanta, GA 30328 770/377-3488 [email protected]

GREG JEwELLPresidentAEC Management ResourcesP.O. Box 4961Louisville, KY 40204(502) 456-1851 [email protected]

“The currency of real networking is . . . . . . . . generosity.”

Keith FerrazziPalm Springs, in California’s Coachella Valley, is

the site of the 23rd annual LDEI conference on October 21-24, 2010. The Coachella Valley is a world-renowned resort destination with eight unique cities, and is often collectively referred to as Palm Springs. The Summer Quarterly offers highlights of many of the enjoyable activities being planned by the Palm Springs committee.

Three action-packed days begin with exciting op-tional tours then blossom into the general session with inspiring keynote presentations and educa-tional workshops that encourage networking.

There will be opportunities to enjoy Palm Springs’ world-class dining, shopping and spas and the country’s finest golf courses. Stay an extra day for the superb brunch at the award-winning IW Club Restaurant and a terrific round of golf.

This issue also includes an informative article about the splendid wines of our partner, Wente Vineyards, and other articles packed with tips for personal development and to help your chapter grow and benefit.

San Antonio’s spectacular Olives Olé™ festival is featured on pages 16-18. Be sure to read the orga-nizational checklist from Chapter President, Di-Anna Arias, for ideas to help your chapter’s festival or fundraiser become a similar success. On page 10, A Website Chat with Beth Allen (New York) is an invaluable guide for creating a chapter Website. Even chapters with existing Websites will find the information useful. On page 11, Nancy Baggett (D.C.) shares a tutorial in digital connections, pro-viding the tools you will need to jump into culi-nary blogging.

Upcoming in the Fall Quarterly - meet the 2010 M.F.K. Fisher award winner and discover how to make the most of your Palm Springs conference experience.

Susan Fuller Slack, Editor (Charleston)

FEATURES 4-9 A Date in the Desert

9 2010 LDEI Legacy Awards

10 Build ing a Website

11 Starting a Culinary Blog

12-13 Wente Vineyards 14-15 Green Tables Focus on Healthy Kids

16-18 Olives Olé

DEPARTMENTS 3 President’s Message

19-22 Chapter News 23-25 Member Milestones

26 Submission Guidelines

ON THE COVEr:L -R: Francine Robertshaw, M.F.K. Fisher Award Dinner Committee co-chair; Nikki Bianchi, M.F.K. Fisher Award Dinner co-chair and Palm Springs Chapter Vice President; and Zola Nichols, Conference Chair and Palm Springs Chapter Treasurer.

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IN TH IS ISSUE

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, connectivity and effective communication among LDEI members.

Olives Olé ™ PHOTO BY TRACEY MAURER

Dear Dames,

Take a break from your busy summer activities – gardening, traveling, reading a steamy book or sipping rosé on the veranda – and start thinking about the fabulous annual conference, A Date in the Dessert, that Zola Nichols (Palm Springs) and her committee are whipping up for us. This is a must-attend meeting so make your plans now. The 2010 LDEI Annual Conference is Oct. 21-24 at the Hyatt Grand Champions, Palm Springs. More details can be found by visiting ldei.org. Here are some highlights of the programs.

Keynote SpeakerI’m especially happy to announce that

Antonio “Toni” Allegra, a San Francisco Dame, will kick off our conference with her presentation: “Transition Yourself to Success.”Toni has been a colleague and friend for

many years. She and I have weathered some ups and downs in our careers. Fortunately, we have both managed to land on our feet. She will speak from more than three decades of self-reinvention including being the first career/writing coach for those in the wine and food fields. Most important for us all, this is a MAJOR time of transi-tion and Toni is a wonderful example of keeping her career on track during some very challenging circumstances. To me, this is what’s so interesting about Toni – she is so vibrant and forward thinking. Toni is about maximizing one’s potential, not just about finding a new path in the food world. Her talk should rev everyone up and set the stage for an energetic next couple of days at the conference.

InspirationPamela Jett’s presentation: “Words Matter:

Remarkable Communication Skills for Remarkable Results.”Jett is an internationally recognized

communication skills expert and author of several video and audio programs, including

“Communicate with Confidence, Credibility and Influence” and “Mind your own Business: A Career Management System.”She has a unique combination of

humor and intellect that is sure to leave you inspired and ready to make positive changes for increased success in your career and business.Diana von Welanetz Wentworth,(LA/

OC), will speak about “Life as a Work of Art.” Diana is known as the West Coast Martha Stewart, hosting her own long-running daily television series, “The New Way Gourmet.” She has authored several cookbooks including “Chicken Soup for the Soul Cookbook.” Her presentation will leave us with new perspectives about living life in a more creative way.

LeadershipPatti Londre founded The Londre

Company Marketing and Public Relations in Los Angeles in 1982 and is well known to many of us. Never one to miss a trend, she has latched onto blogging and social media as a way to market herself and her businesses. Her presentation “The Food Pro’s Guide to Social Media Marketing” will give you the nuts and bolts of getting up to speed as a blogger. You will learn about LinkedIn, Twitter, Facebook, Google, e-newsletters and YouTube. You’ll discover simple, effective techniques to promote anything, whether you are a consultant, author, manufacturer, instructor, cooking school owner, spokesperson, tour director, restaurateur, or other self-marketer.

Global Culinary InitiativeThe new Global Culinary Initiative was

introduced in Philadelphia at last year’s annual conference. Suzanne Brown (Atlanta) and her committee have organized a panel to discuss “Embracing Culinary Diversity – Chapter by Chapter” at a breakfast meeting. The presentation is based on the mission statement: “Embracing our global communities through culinary connections that will provide educational programming, training programs and cultural exchange.” Chapter presidents

have been asked to provide an overview of what their chapters are doing in relation to culinary exchanges in their communities that will become part of the presentation.

M.F.K. Fisher AwardLDEI’s prestigious writing award is

given biennially. Since the inception of the M.F.K. Fisher Award for Excellence in Culinary Writing, the number of entries has grown. This year there were 78 entries. CiCi Williamson, (Washington, D.C.) has chaired the award three times. Cash awards totaling $1,750 are given to the three winners. First-prize winner Natalie MacLean will be presented a check for $1,000 at the M.F.K. Fisher Awards Dinner in Palm Springs.

Make it a DateHopefully you’re convinced to make

your plans now to attend the annual conference because Zola and her com-mittee have planned four days packed with educational, cultural enrichment, and dining experiences to showcase all that Palm Springs has to offer. Turn to page 4 to read about other conference activities that are being planned.

Best regards,

S U M M E R Q U A R T E R L Y 2 0 1 0 3

A Date in the Desert

More info online at ldei.org

4 L e s D a m e s d ’ E s c o f f i e r I n t e r n a t i o n a l


Reserve OnlineThis year, we are asking you to go directly to the restaurant’s Web site to view the special menu they will prepare for LDEI and make your reservations. Every restaurant will provide a three-course meal with a glass of wine for the stated price inclusive of tax and tip. If you are unable to keep your reservations, please com-municate with the restaurant directly.The selected restaurants will truly deliver a special meal for those who participate in the dine-around. Spouses, family members, traveling companions and friends are welcome. Enjoy your Dinner Date in the Desert!

1. blu Ember Executive Chef Leanne Kamekona intricately blends her native Hawaiian cuisine with Cali-fornia’s fresh fare. This “geocentric” style blends the desert’s rich agricultural bounty with Pacific, Mediterranean and Mexican-inspired influences. Leanne has won several California Date Chef Competitions. bluEmber is an exquisite, clas-sically modern restaurant at the Rancho Las Palmas Resort in Rancho Mirage. $80.00 www.dinebluember.com

2. Cuistot Scoring a perfect 100 for food by Conde Nast Traveler, Cuistot is the only Valley recipient of Wine Spectator’s Best of Award of Excellence. Chef/Propriétaire Bernard Dervieux was born on a farm in Condrieu, France, where he gained his appreciation for fresh, tasteful food. Cuistot is a beautiful Restaurant with excellent French cuisine and an impressive wine list. $110.00. www.cuistotrestaurant.com

3. Morgan’s In The Desert A pioneer in sustainability and “farm to table” dining, Chef Jimmy Schmidt grills, slow roasts, braises, pickles and cures the Valley’s agricultural bounty to offer healthful, rustic, contemporary American cuisine. Schmidt partnered with the legendary La Quinta Resort & Club to evoke the glamour, history and architecture of the original 1926 venue. $100.00 www.morgan-sinthedesert.com

(L-R): Standing in front of LaSpiga in Palm Springs are conference Co-Chairs Joy Lavitt, Francine Robertshaw, Nikki Bianchi, Connie Cultraro and Chair, Zola Nichols. Dame Connie Cultraro and her husband Chef Vince Cultraro own LaSpiga, the venue for the Showcase Dinner to be held Friday, October 22, during the upcoming conference.

Zola Nichols, 2010 LDEI Palm Springs Conference Chair

When Donna Curran, food editor for Palm Springs Life magazine, and I undertook the task of choosing nine among the wealth of good area restaurants in the Palm Springs Valley for the LDEI conference, we didn’t realize how difficult it was going to be. We tried to make sure there was something to tempt the educated palate of every Dame. All the restaurants listed here met the high standards we were looking for. Some are Dame affiliated, and all have excellent food and innovative chefs. The dine-around will be held Thursday, October 21, 7:00 P.M. to 10:00 P.M. (optional event).

Palm Springs Restaurants



a date in the desert LDEI 2010 AnnuAL ConfErEnCE oCtobEr 21-24 HyAtt GrAnD CHAmpIons pALm sprInGs, CA

4. Morton’s The Steakhouse Randy Araiza, Sales and Marketing Manager, assures the best USDA prime-aged beef, freshest seafood and handpicked produce for the local Morton’s – one of 76 worldwide. Chef Joe Sal-gado has created a three-course meal including a glass of wine to complement it. A Morton’s dinner, built on perfection in food, service and atmosphere, is bound to be special. $100.00 www.mortons.com

5. Pacifica Seafood Restaurant This Palm Desert eatery boasts “the freshest sea-food in the desert” and backs up that statement with daily shipments from the coast. Pacifica’s International Vodka Bar features 130 of the world’s finest vodkas. Pacifica offers rooftop seating on the terrace atop The Garden on El Paseo with panoramic views of the mountains and valley. $75.00 www.pacificaseafoodrestaurant.com

6. Roy’s Marketing manager April McCaa invites you to sample fabulous Pacific Rim cuisine in Rancho Mirage. The Hawaiian fusion cuisine specializes in seafood and Roy Yamaguchi flies in fresh fish daily from Hawaii. Combining the freshest lo-cal ingredients with European sauces and bold Asian spices, each creation leaves you with the feeling that you’ve just found paradise. $75.00 www.roysrestaurants.com

7. Spencer’s Its stunning location at the foot of Mount San Jacinto is matched by award-winning Chef Eric Wadlund’s culinary excellence. Spencer’s has historically significant mid-century charm and is best described as “Classic Palm Springs style with a fresh culinary approach to American, European and Pacific Rim cuisines.” Listen to live piano music while you dine. $75.00 www.Spencersrestaurant.com

8. The Falls Prime Steak House Dine on a balcony overlooking the Thursday night weekly street fair (www.villagefest). At the center of downtown’s Palm Canyon Drive, this local favorite is famous for its signature “Smokin’ Martinis.” Chef Michael Estrada focuses on prime American Kobe beef steaks, day boat scallops, escargot and Caesar salad served tableside. $75.00 www.thefallsprimesteakhouse.com

9. Wally’s Desert Turtle The most exquisite and highly awarded restaurant in the desert features Escargots forestière, wild mushroom soup, roasted Colorado lamb rack, sautéed imported Dover Sole and Grand Marnier Soufflé by Executive Chef Julio Hawkins. The beveled mirrored ceilings, Peruvian artifacts and hand-painted murals enhance dining at one of the areas finest restaurants since 1978. $100.00 www.wallys-desert-turtle.com

Palm Springs Restaurants




The Palm Springs conference bro-chure presents optional tours before the conference (Thursday, October 21) including a Farm Tour, a Living Desert Tour, an Outlet Shopping Tour, and a Celebrity Homes Tour. For those of you who prefer to explore on your own, we offer some of our favorite places to eat, shop and play in the area.

Palm Springs Aerial Tramway On a trajectory from sea level to the top

of Mt. San Jacinto, 10,000 feet above the desert floor, Palm Springs Aerial Tramway covers the steepest incline in North America. Visitors travel aboard the world’s largest rotating tram cars, pass-ing through five life zones or areas with similar plant and animal communities. Lookouts offer vistas across the Coachella Valley and its many golf courses, past the Salton Sea into Arizona. Passengers disembark at the Mountain Station, to a pristine alpine forest with over 50 miles of hiking trails. The air can be up to 40 degrees cooler than the dessert. At the Mountain Station visitors can view a film describing the tramway building in the early 1960s, visit the gift shop and enjoy scenic views from Peaks fine restaurant. (www.pstramway.com) Take a HikeTall Grass Hiking Tours are for anyone

who wants to walk the canyons and see the native plants and wildlife that inhabit the area. (www.tallgrasstrader.com)For the experienced hiker, the Palm

Nancy Cohee and Pam Bieri

Palm Springs and the Coachella Valley are widely known for the beauty of the area, world-class golf, four-star resorts and homes of the rich and famous. It’s no wonder that tour-ism is our most important industry and that it dominates the western portion of our valley.However, there is a second major industry, lesser known

but equally important. Agriculture is a year-round indus-try and is located in the Coachella Valley, one of the driest places in the USA.Join us for an enlightening morning and get a close-up

view how local farmers plant, cultivate and harvest huge crops of vegetables and fruit. The tour will take us into the heart of the growing area. We will see hundreds of acres of our number one crop, table grapes and observe groves of citrus trees loaded with maturing grapefruit and lemons as well as oranges and limes. View fields of vegetables, from just planted, to cultivation or harvest.The jewel of the valley is the greatest date production

and harvest in the Western World. The last stop will be at Shields Date Garden for lunch and the opportunity to learn about the romance and sex life of the date. A knowledgeable tour guide will narrate and answer your

questions during this tour. Please join us on Thursday, October 21, 8:30 A.M. to 12:30 P.M. Cost is $65.00.

Sharon Apfelbaum

This 1200-acre preserve is an alfresco zoo and gardens where animals live wild and free. It showcases the beauty and wonder of deserts around the world with a focus on the arid landscape of Palm Springs. Paved paths me-ander past the riparian woodland of palo verde and smoke trees, through a sand-filled desert wash and beside rocky hillsides where endangered Peninsular Bighorn Sheep frolic. There is an exhibit dedicated

to the African landscape called Village Watutu, with an authen-tic replica of a northeast African village. The rhythmic sound of African music fills the air and there is a safari-like collection of native animals including aard-wolves, Dromedary camels, dik diks (dwarf antelopes), meercats, Arabian Oryx, ostrich, warthogs and zebras. A baby giraffe was born here last year. Atmospheric Eagle Canyon

boasts a walk-through aviary. Native quail and doves coo while roadrunners scamper across the sand, and Golden Eagles soar high above the canyon. Visitors can watch the daily Wildlife Wonders, an entertaining, infor-mative animal show featuring lo-cal reptiles, birds and mammals. A gift shop offers unique items, while the Meercat Café welcomes weary visitors. Thursday, October 21, 8:00 A.M. to 12:30 P.M. http://www.livingdesert.org/. Cost is $50.00.

Aqua Serena, a world-class spa at the Hyatt Grand Champions is a haven for those who wish to be pam-pered. Just as water is the life force of the desert, Agua Serena rejuvenates and brings well-being to the body. Lull to the melody of gently flowing walls of water and breathe in our glorious desert air. Named for the mag-nificent reflecting pool it surrounds, Agua Serena uses a combination of water treatments that hydrate the body and nurture the skin. All scrubs and essential oils are extracted in small batches from organic or wild-crafted plants and contain healing powers much greater than plant life found elsewhere. The Agua Serena tea blend is a heavenly combination of herbal and citrus flavors. On Saturday, October 23, 3:30 to 5:30 P.M., there will be a special mini-manicure, chair massage and tea for $53.00 (includes tax and tip) so that you can relax and ready yourself in time for the M.F.K. Fisher Awards Dinner.

coachella farm tour the living desert

spa treatment & tea



a date in the desert LDEI 2010 AnnuAL ConfErEnCE oCtobEr 21-24 HyAtt GrAnD CHAmpIons pALm sprInGs, CA

Springs Indian Canyons is a trail that takes you from the lush jungle-like river bottom of Palm Canyon to the High Desert plateaus, where the entire horizon seems to open up. Looking 14 miles south toward the distant Santa Rosa Mountains, the trail is surrounded by the San Jacintos soaring dramatically from the canyon floor. Stunning views of the desert and Palm Springs appear to your rear, followed by a series of magnificent plunging cliffs, waterfalls, and exotic pools fed by clear cold water running through the rock gorges. If you plan on going, the hike length is about 6 miles and will take 3 hours. It is a moderately difficult hike, with an elevation of 880 feet, but worth the effort. For important hiking tips, visit: http://www.theindiancanyons.com/Information.htmlJeep Eco-ToursDesert Adventures offers an opportunity to

experience the real desert through variety of tours by jeep. Explore the San Andreas Fault, Joshua Tree National Park, a desert oasis, ancient Indian sites and many other desert venues. www.red-jeep.comIdyllwildCome and experience the peace and quiet of

Idyllwild, nestled in the San Jacinto Mountains. The village is within an hours drive of the resort, winding up scenic Highway 74 from Palm Desert. Set among tall pines, sweet smelling cedars and legendary rocks, the town has kept its “small town” atmosphere. Locally owned shops and restaurants are all you will find here. If time does not permit, a shorter trip up Highway 74 to Vista Point might do, and the trip will take you 20 to 30 minutes. The views are worth the trip! www.idyllwild.com

Palm Desert ShoppingThe famous El Paseo Shopping District in

Palm Desert is about three miles from the Hyatt Grand Champions Resort and Spa, with over 300 world-class shops, clothing boutiques, art galleries, jewelers and restaurants lined along a beautifully maintained picture-postcard mile. Known as the Rodeo Drive of the Desert, El Paseo boasts a wide spectrum of stores from Saks Fifth Avenue in the Gardens, Burberry, Gucci, Tiffany & Co., Louis Vuitton, Williams-Sonoma, St. John, and Ralph Lauren, to individually owned boutiques not to be missed. Don’t be intimidated by the “big” names. Locally owned boutiques run “fall sales” in October! Watch for the sunny yellow courtesy golf carts that will whisk you up and down the chic street, embellished with beautiful flowers, public art and towering palms. The knowledgeable drivers can answer all your shopping questions. (The approximate cost of a taxi from the hotel to El Paseo is $12.00.) www.elpaseo.com VillagefestThursday evening Villagefest in Palm Springs

from 6-10:00 P.M. is always fun. Mingle with the crowd as you meander up and down Palm Canyon Drive in the heart of the historic village looking over the wares of the street vendors. Booths and tables are laden with arts and crafts, flowers, local farmer’s just-picked produce, freshly baked bread, food vendors and entertainment. The streets are lined with shops that open late and restaurants offer every ethnic cuisine. www.palmspringsvillagefest.com The River at Rancho MirageWater brings life to the desert! The River is a

15-20 minute drive from Palm Springs or Hyatt Grand Champions Resort and one of the most

popular desert watering holes. During the season (September until June), there is free live enter-tainment, frequently musical performances and a variety of great places to dine and shop. Most of the shopping is specialty. The Tulip Hill Winery offers wine tastings and an excellent selection of kitchenware and roosters, if you are a collector. For smokers, there is a Cohiba cigar shop located next to other shops for beachwear and designer sunglasses. Borders Book Store offers a small cafe and comfortable area for reading or listening to the latest music CDs. Catch an air-conditioned movie with stadium seating at the Century Theatre, or indulge in delicious chocolate from the Rocky Mountain Chocolate Factory. www.theriveratranchomirage.comGargan Optics Observatory Want to see the real stars of the desert? Gargan

Optics Observatory is only 10 minutes from Palm Desert. Experience looking through a massive research grade GPS guided robotic telescope and get up close and personal with constella-tions, planets and those magical shooting stars. Private tours can be arranged by calling (760) 238-4584. www.garganoptics.comDesert GolfBob Mantucca is the Hotel Golf Coordinator

for the Indian Wells Golf Resort. If you want to plan your golf date before arriving at the hotel, his contact information is as follows: [email protected] or phone (760) 674-4149. Be sure to mention you are with the LDEI Conference at the Hyatt Grand Champions Resort. Bob or the hotel concierges can also help you arrange off-property golf at one of the over 100 magnificent courses the desert has to offer.




There are wonderful art galleries and mu-seums to enjoy throughout the valley. For those of us who live in the Desert, we are blessed with a unique environment. You are encouraged to make use of the Palm Springs Life Desert Guide, which you will find in your registration packet. We have scheduled some free time for you to visit a museum or swim, sun, take advantage of the resorts outstanding spa, or just be on your own.

The Agua Caliente Cultural Museum The Agua Caliente Cultural Museum provides for

the collection, curation, education, and scientific study of cultural and historical resources of the Agua Caliente Band of Cahuilla Indians. The Museum incorporates their diverse interrelation-ships with neighboring Cahuilla people, Indian Tribes, Nations, and others, both prehistoric and historic. The small museum is dedicated to the preservation of the Agua Caliente band of the Cahuilla Indians, who initially discovered the Palm Springs area. Displays include basketry masterworks by past and present artisans, early photographs and a full-size re-creation of a traditional Cahuilla kish. The museum is the official repatriation center for disturbed remains of Agua Caliente tribal people and receives relics recovered in the area. The 501(c)(3) not-for-profit institution inspires

people to learn about the area’s Native American cultures. It keeps Native spirit alive through ex-hibitions, collections, research, and educational programs. In recognition of its role as a regional and national resource, Agua Caliente Cultural Museum is the first Native American museum to be part of the prestigious Smithsonian Institu-tion Affiliations Program. This status provides opportunities to share resources in program-ming, collections, scholarship, and technical expertise – and entitles the Museum to bring world-acclaimed Smithsonian exhibitions to the Coachella Valley. www.accmuseum.org 219 South Palm Canyon Drive, Palm Springs, 92262

McCallum Adobe MuseumBuilt in 1885, this historic adobe home was

built for the first permanent white settler and today is the oldest building in Palm Springs. It is the home of the Palm Springs Historical Society and contains the personal memorabilia of Pearl McCallum McManus. The McCallum Adobe provides a fascinating portal into the living condi-tions during the frontier days of Palm Springs. www.palmsprings.com/history Location: The Village Green Heritage Center, 223 South Palm Canyon Drive, Palm Springs, 92262

Palm Springs Air MuseumThe Palm Springs Air Museum is dedicated to

the preservation and interpretation of the Air Power of WWII, its relevance and significance upon the course of history, and its impact on

contemporary life. That war’s significance is unparalleled in world history as it was greatest, most costly conflict ever fought, taking more than 70 million lives. Air power altered the outcome of the war and forever changed the lives of every person alive today. The museum houses one of the world’s largest collections of WWII military aircraft that continue to fly. Discover fine aviation art, photography, ship models, a Buddy Rogers movie theater, an aviation library, an excellent grill and a unique gift shop. Many docent are veterans. www.palmspringsairmuseum.org 745 N. Gene Autry Trail, Palm Springs, 92262, (760) 778-6262

Palm Springs Desert MuseumFounded in 1938, the Museum is an educational

institution that promotes a greater understand-ing of art, natural science and performing arts through collections, exhibitions and programs. The Natural Science department provides field trips, exhibitions, and programs in biology and archaeology. The Museum’s permanent art col-lection features 19th and 20th century works focusing on contemporary California, western American, Native American and Pre-Columbian art. In addition, the Annenberg Theatre keeps and eclectic calendar from ballet to modern dance, opera to jazz, and comedy to drama. www.psmuseum.org/index.php/101 Museum Drive, Palm Springs, 92262,

(760) 325-0189

Museums & Galleries


seeking conference writersIf you are interested in writing about one of the Palm Springs conference events for the 2011 Winter Quarterly, please contact Susan Slack at [email protected].



From Palm Springs Airport: Other than renting a car, taxis are available to the hotel for a flat rate of $55.00 and can be arranged in advance. Drivers will “meet and greet” at the baggage claim area. Call Yellow Cab at (760) 340-TAXI (8294). Be sure to state that you are with the LDEI conference. Taxis are also available at Palm Springs Airport on a first-come first-served basis, but the metered rate may be somewhat higher. There is a Hertz phone in the hotel, and they will deliver a car directly to you. Once checked in, should you decide to rent a car, there are several other rental companies that deliver to the hotel, or pick you up. Arrangements can be made with the resort concierge. Yellow Cab has also agreed to give conference attendees a flat rate

of $55.00 to Palm Springs for the Thursday night dine-around. Just let the hotel concierge know what time you would like to depart, and that you are with the conference. Since riders will be sharing the trip, it shouldn’t be too expensive. Arrange with your restaurant host to call the driver about 15 minutes prior to the time you would like to return to the hotel. From Ontario, Los Angeles, Burbank or John Wayne Orange

County Airports, rental cars are highly recommended. Shuttle services request a 2-week advance notice. Super Shuttle: (800) BLUE VAN (800) 258-3826. www.supershuttle.com. Desert Valley Shuttle: (800) 413-3999. www.palmspringsshuttle.com. The local “Sun Bus,” stops near the main driveway to the resort,

traveling along Hwy. 111 to Palm Desert and Palm Springs. Sched-ules are available from the concierge. Cost is $1.00 in exact change. The doorman will transport you to the bus stop complimentary in a golf cart. The busses do not run late into the evening and would not be recommended for transportation to and from Palm Springs, as the 18-mile trip is long due to frequent stops and transfers. To Palm Desert and the El Paseo shopping district, a taxi is still the most recommended mode of travel.

Join Lisa Wherry, the Palm Springs Chapter’s wine and spirit expert, as she pours California varietals from throughout the state and explains their differences. She will also recommend a cheese that will compliment the particular wine you are tasting. Join this knowledgable Dame for a fun and informal lesson on pairing of wine and cheese. Saturday, October 23, 3:30 to 5:00 P.M.

Museums & Galleriesconference transportation

wine & cheese


Three rising stars – a sommelier from New York, a sous chef from Kelowna BC and a personal chef from Los Angeles - have won the 2010 Les Dames d’Escoffier International (LDEI) Legacy Awards in Food, Wine and Hospitality. Each Legacy Award offers a one-week hands-on workplace experi-

ence to non-Dame women early in their careers to work beside and learn from some of our most accomplished members. The winners will attend the annual conference to discuss their experience and meet other Dames. Each will also write an article for the Quarterly.Chris Baggetta, head sommelier at Eleven Madison Park restaurant in

New York, will spend a week during harvest with Kay Simon, owner/winemaker of Chinook Winery and Trish Gelles, owner/managing partner of Klipsun Vineyards in Washington State. Melanee Peers, sous chef/pastry chef at Cabana Bar & Grill in Kelowna BC will travel to the Chicago kitchens of NAHA restaurant with Chef/Owner Carrie Nahabedian, and Deann Bayless, Frontera Grill owner and JeanMarie Brownson, Frontera Foods culinary director. Personal Chef Doria Pomrenke will head to Little Cayman Island and work with Gladys Howard, owner, manager and executive chef of Pirates Point Resort.Lila Gault, Toria Emas, Marsha Palanci, Abigail Kirsch, Barbara

Ostmann and Dolores Snyder served on the awards committee. Thirty-eight applications from ten states and one province were received.Anyone interested in serving as an award sponsor in 2011 or in

joining the awards committee, please contact Lila at (212) 242-5644 or [email protected].

2010 LdEi Legacy awards Go To Three outstanding winners

Chapters are actively involved with culinary programs and community activities 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.

Postcard Views of the Global Culinary Initiative


by Beth Allen (President, New York)

It all began on April 6, 2009 at a board meet-ing of the New York Chapter of Les Dames d’Escoffier. We unanimously decided that our Web site (ldny.org) needed a whole new look… a complete makeover. We accepted the offer available to all chapters, which is to purchase the use of the LDEI templates for a small sum and work with the Web design firm, NetLou.com to create a site. As Web site chair, I (Beth Allen) was given the project and quickly convinced Deborah Mintcheff (LDNY President 2007-2009) to join my “committee of two.” That’s how it all began…five months later on September 16th, the new site launched—on time and under budget.During those five months of digging through

the archives, writing, rewriting, organizing, designing, linking, editing and updating… we learned a lot. Here are some things we wished we had known, other things that we didn’t know we didn’t know and still others we discovered along the way.• First and foremost, identify your chapter’s

image before writing one word. Visualize clearly how you want to present your chapter to your members and the public at large. As a chapter in the bustling metropolis of New York City, we choose: fast-paced yet focused… sophisticated yet friendly… cutting-edge yet realistic… fun and friendly… and of course, leaders in food, wine, and hospitality.• Purchasing templates is only the begin-

ning. Modifying them to communicate your own chapter’s image and content requires the creative and technical development time of the Web design firm. And that means, you need a separate budget.• Consider your web designers your best friends.

They know what technically works—and what doesn’t. Listen to them, every chance you get! • Make a road map of your site. That is a

detailed outline of the menus, the submenus. Identify the main menu sections and menu tabs, such as “Who We Are,” Scholarship, Journal, Events, Our Members, Press Corner and so on. That’s the easy part. Next, break out each section into sub-menus, based upon the information, programs, visuals and materials you have. That’s the tedious part. But you will then have a detailed outline to submit to the Web designers. Gradually your site begins to take shape.• Design the Home Page first. It will become

the design standard for your entire site. Take as much time as you need for this step. Choose your “building blocks” carefully, such as colors, typefaces and sizes, a sidebar design, use of shades and tints and so on. Be selective. We chose only three colors: the professional blue of our logo for titles, a vibrant red-orange of the sunset for sub-titles and links, a sophisticated dark grey for all text.

• Devote time to design the all-important masthead. It is the first thing a visitor sees. We began with our chapter’s name and logo. But we didn’t stop there. We collected about 50 photo-graphs showing our members and foods taken at events, seminars and conferences—anywhere Dames go. We keep adding to that photo bank, as there isn’t a limit.• Don’t forget action. Dames, especially New

York Dames, are always on the move, so the designers programmed the photos to revolve constantly, on every page, wherever you are on the site. • Get the maximum mileage from the sidebars.

On the home page, we feature the cookbook. For the scholarship section, perhaps one of the award ceremonies, etc. • As you write, think modularly. Build pages

in short “text bites” with plenty of subheads. The goal is to always create a fast read.• Think visually. Use photos of members,

meetings, foods, wines and venues from events, every chance you get.• Build one section at a time. View it off-line

on the Beta site, as you go. Keep working until each section looks great and works before going to the next. What you learn on one section helps in building the next.• Make links work for you! See an event on

our home page? A link quickly navigates you to the calendar where the e-vite appears… another link, to a site where you can buy a ticket. Links also avoid copy-heavy Web pages, which will not be read. And they connect related information, regardless where they “live” on the site. For con-sistency, choose only one linking tool throughout the site. We use “click here.” • Fast navigating is key. Help visitors to your site

find what they want quickly and easily. Consider adding a search function, based on key words.• Watch out for those sure-to-happen unpleas-

ant surprises. We noticed on some computers that our site was appearing in a modern typeface that we had not selected. For each typeface you choose, select a “default” one also. Also, be sure to test-view your Beta site on both PCs and Macs!• Ask other Dames in your chapter to help.

You don’t need to write every word, nor should you. Turn to other committees as the experts for such pieces as bios of scholarship winners, a donation letter, your press kit, etc.• Consider the all-important print function.

Make it easy for visitors to print something from your site: install a print key. We decided to install one “globally,” on every page. • Remember, you don’t need to write the whole

site all at once. Consider it a work in progress. We decided to wait until this year to create our Members Only section.• Most of all, enjoy the task! Building a Web

site that works for your chapter and showcases your members and activities to the public is a great way to get the word out about your chapter. It’s well worth every word!

a website Chat....


What You Need to Get Started Blogging• A keyword-rich domain name • An effective tag line such as: Leites Culinaria: Hot Food, Dry Wit Kitchenlane: Where Food, Friends, & Fond Memories Meet• A nice logo (I hired an artist and bought all rights.)• An attractive blog design (unless you’re a tech-geek hire a designer)

How Do You Get a Keyword-Rich Domain Name?Go to the Google Adwords Keyword Tool. If you need help figuring out how to use it, check this great tutorial here: http://www.youtube.com/watch?v=Ydr3746afcUhttp://4.bp.blogspot.com/

Understand the 90-9-1 Traffic Rule:• Of those visiting your blog, 90% will be “lurkers,” 9% will comment occasionally, 1% will comment often.For more info on this rule check out: http://www.useit.com/alertbox/participation_ inequality.html• To track your traffic (and learn from it) install traffic monitoring software, such as Google Analytics.• To encourage blog comments, never make visitors register before commenting. Plus check the following link on increasing comments at: http://www.problogger.net/ archives/2006/10/12/10-techniques-to-get- more-comments-on-your-blog/

Culinary Blog Text Content• Always credit material borrowed from others (provide hotlinks if available).• Recipes (always tested, always with intros).• Culinary how-tos, techniques, dos & don’t.• Personal musings, commentaries, rants (if that suits your particular blog). • Anything with a killer headline (must deliver on the promise, though).• Favorites/best-of lists, reviews • Revisit your most popular topics with new info/takes.

Visual Content--Food Pics• Shoot with a good DSLR (digital single lens reflex) camera.• Shoot food in natural light.• Keep compositions simple.• Use a tripod. Learn to shoot tethered.• Look at and learn from good food photography and food styling.• If taking pictures isn’t for you, buy use of stock photos; this can be a good option.

Things to Remember Some of these tips are borrowed from David

Lebovitz www.davidlebovitz.com

• It’s a big time commitment.• Blogging isn’t just you writing--It’s a conversation. (Sort of; see next points)• Good writing is like good broth—strong, clear, concentrated.• Don’t assume that when you jump in the pool, you’re gonna make a big splash.• Don’t start, then stop. Then start, then stop.• Like good wine, a good blog takes time. • You’re in a community; support/interact with other food bloggers

Protocols, Rules, Regs• Don’t ask for link exchanges with other bloggers (unless they’re close friends). • Do leave comments (especially thoughtful ones) on other blogs you like.• Don’t leave your URL or link to your blog every time you comment; it’s seen as self-serving.• Do post a blog roll of sites you like on your blog.• Fully credit use of text & recipes of others.• Must disclose if you were given products endorsed.• Must disclose being paid for an endorsement.

Sources of Info on Blogging BasicsHow to Blog 101 : http://churchrelevance.com/how-to-blog-101-the-ultimate-beginners-blogging-tutorial/

One hundred tips from an experienced blogger:http://www.skelliewag.org/101-essential-blogging-skills-67.htm

Good food styling tips:http://www.foodbloggersunite.com/home/2010/1/18/food-styling-trend-cloth-napkins.html

Tips on getting your work published: http://www.foodbloggersunite.com/2009/06/20-proven-tips-to-get-you-published-on.html”here.

You can visit Nancy’s blog at www.kitchenlane.comHer newest book is Kneadlessly Simple (Wiley, 2009).

So you’re Thinking of Starting a Culinary Blogby Nancy Baggett (Washington D.C.)

Recently I participated in a workshop called “Culinary Blogging 101” at the D.C. Les Dames d’Escoffier Seventh Salute to Women in Gastronomy. I was excited to be there along with two other great bloggers and speakers, David Leite and Monica Bhide. The response to our presentation was so enthusiastic and the interest so high, I decided to

recap my talk for Dames who might be considering plunging into the food blogging pool. Here are my highlights and tips. Bon Appetit!

California Chardonnay is literally synony-mous with the Wente family name. In the 1880s, family scion Ernest Wente began to grow Chardonnay from grapevine cuttings imported from France by the California State Viticultural Commission. Nurtured over the ensuing decades, these vines became the source for the famed ‘Wente Clone’ that now accounts for nearly 80% of all Char-donnay planted in the state. With this rich history and well-deserved

reputation for excellent Chardonnay, many wine drinkers may be surprised to learn that Wente Vineyards grows more than 30 differ-ent grape varieties, including the less familiar Pinot Blanc, Counoise and Viognier. The family’s fourth generation winegrower

Phil Wente, was primarily responsible for diversifying the vineyards. “After Prohibi-tion, there were only a few wineries operat-ing in the ‘premium’ category and these all produced what was considered a ‘full line’ of varietal wines,” Phil recalls. This ‘full line’ included quite a different cast of characters compared with the most popular wines drunk today. “Prior to 1980, there was not as much emphasis on Chardonnay, Merlot and Cabernet,” Phil states, continuing his important history lesson. “The number one selling white varieties of the 1960s and 1970s were Chenin Blanc and Riesling. Zin-fandel, Carignane and Mataro were as widely grown as Cabernet.” In keeping with the industry model at the

time, where a few wineries provided a broad selection of wines, the family expanded its offerings to include varietally-labeled Semillon, Pinot Blanc, Sylvaner, Chenin Blanc, Sauvignon Blanc, Gewurtztraminer, Riesling, Ugni Blanc, Gamay, Petite Sirah, Zinfandel, Pinot Noir, Cabernet Sauvignon and more. While Wente Vineyards may not still grow all of these specific varieties, its commitment to diversity remains. Karl D. Wente, the family’s fifth generation

winemaker, happily has his hands full craft-ing fine wines from 2,500 acres of grapes. Musing on the complex ‘palette’ available to him, Karl says, “I strive to create thought-ful wines from all of the different varieties. Having all of these cultivars for blending is incredibly powerful. It allows me to shape the flavors and mouthfeel of our wines. I

have a vision of each of the final wines and work to achieve that vision through the blending process, while understanding what the grapes and farming practices bring to the table.” As a self-described “flavor and tannin

farmer,” Karl makes different choices for every grape variety Wente grows to ensure it reaches optimal depth of flavor and tannin maturity. The most influential decisions that he makes, regardless of the variety, include: when to harvest each vineyard site; whether to use wild, native yeast or a cultured one; the fermentation temperature; and in what type of barrel the wine will age (if it is to be aged) -- oak barrels from which country, new or older, for how long? All of these choices subtly affect the finished wine.

Wente Vineyards


AlTERNATIVE PlEASURESThree special bottlings exemplify the exciting and ‘thoughtful’ wines that Karl D. Wente and his family make from alternative grape varieties:

Pinot Blanc, a white grape related to Burgundy’s famed Pinot Noir, makes full-bodied white wine that can be stylistically similar to Chardonnay. Wente’s Small Lot Pinot Blanc is redolent of ripe red apple and graham cracker with a richness aided by fermentation and aging in oak barrel. Looking for the perfect pairing? Karl rec-ommends sipping this with a truffled goat cheese crostini.

While native to France’s Rhône Val-ley, Wente Vineyards has made Viog-nier its own. The Small Lot Viognier offers lush pineapple and tropical fruit flavors complemented by hints of vanilla and spice. Karl suggests pairing this full-bodied, aromatic white with smoked trout salad for a perfect spring or summer lunch.

Counoise is one of the 13 grapes permitted in France’s famed red Châteauneuf-du-Pape, but it is little known outside of the Rhône. With the Small Lot Counoise, Karl D. Wente has crafted a distinctive wine with aromas and flavors of cherries and red licorice complemented by a smooth mouthfeel and long finish. A smoked pork chop with a cherry or red berry compote would be a perfect complement to this special wine.

Karl D. Wente works in the vineyards.


lamb chops pair well with Charles Wetmore Cabernet Sauvignon.

The grilled tuna dish is paired with Wente Vineyards Riva Ranch Chardonnay.

14 L e s D a m e s d ’ E s c o f f i e r I n t e r n a t i o n a l14 L e s D a m e s d ’ E s c o f f i e r I n t e r n a t i o n a l

lDEI INVITED TO PARTICIPATE IN “CHEFS MOVE TO SCHOOlS” INITIATIVE!

As this edition of The Quarterly was going to press, LDEI members had been invited to participate in First Lady’s Michelle Obama’s “Chefs Move to Schools” initiative, a part of the “Let’s Move” campaignwww.letsmove.gov to eliminate childhood obesity. Green Tables Co-Chairs Barbara Petit and Hilary Baum, and board liaison Marie Kelley coordinated a group of nearly forty Dames to visit the White House on June 4 for the launch of this program. White House assistant chef, Sam Kass invited representatives of preeminent culinary organizations including Share Our Strength, the National Restaurant Association, and LDEI to take part in this exciting launch on the South Lawn of the White House. Hundreds of participants committed to adopt a school in their own community.

Dames are invited to the White House.

It is evident that LDEI chapters all across North America have embraced the service of supporting healthy kids in our communi-ties through farm and garden-to-table programs. When the Green Tables Steering Committee selected kids as our focus in 2010, few

of us realized how many child-related initiatives were underway already. As nearly forty Dames participated with IACP, WCR, SOS, AIWF and NRA members in the “Chefs Move to Schools” event in Washington DC on June 4, it drove home the level of commitment to culinary education that LDEI members and chapters have to their communities.On February 1, LDEI Green Tables first major activity of 2010 was

a collaboration with the Public Health Institute to sponsor a fast-paced, interactive, educational Web Forum called “What’ll It Take to Fix School Lunch?”. The focus was on educating participants on the Child Nutrition Reauthorization Act, which sets standards and funds for national children’s feeding programs, including school lunch. This successful forum attracted over 250 participants.Beyond teleforums/web forums, LDEI chapters and individual mem-

bers are doing exciting and varied work to improve child nutrition and reduce childhood obesity. Here are a few examples: Dana Woldow (San Francisco) has worked tirelessly to improve school

food service. She led the effort to form the San Francisco Unified School District Student Nutrition and Physical Activity Committee, helped develop a healthy food policy and advocated for serving healthier, better-tasting food to students. Her website, www.sfusdfood.org, is a rich resource for anyone who cares about these important issues and wants to add their voice to the discussion. Hilary Baum, (New York) co-chair of the Green Tables Initiative, joined

a new national effort spearheaded by Chef Bill Telepan of the New York City Alliance for Child Nutrition Reauthorization. Oh behalf of the Alliance, she participated in sessions to educate legislators on the need to feed children good-tasting, fresh, nutritious food as a way to improve their ability to learn in school and address the childhood obesity epidemic.

The LDEI Washington D.C. Chapter “reached out to the community and identified the Elsie Whitlow Stokes Public Charter School, a very diverse elementary school in Washington, D.C., as a remarkable venue and perfect opportunity to create a model program” explains Liesel Flashenberg. Flashenberg’s organization, Through the Kitchen Door, is working with the school to create a healthy school lunch program and collaborating with LDEI D.C. to create a sustainable food-focused event, A Taste of Stokes, which will take place next October 30. Parents, children and the community will engage in healthy eating through cook-ing demonstrations, recipe contests, and the publication of a cookbook of winning recipes. The active Philadelphia Chapter has planned a series of “Get to Know a

Farmer” programs to give Philadelphia students the opportunity to find out where their food comes from. Recently they took students to see sheep-shearing and learn about sustainable agriculture at Dame Linda Geren’s farm. They have given hands-on classes and demonstrations, and shared their expertise with the Seeds for Learning project at Martin Luther King High School in Philadelphia, which has a fully functioning urban farm and farm stand. The Atlanta Chapter has established a grant program for elementary

schools, which will provide funds for farm-to-school programs, including school nutrition toolkits, garden equipment and supplies. Atlanta Dames have served as hands-on culinary partners in farm-to-school programs for several years, and this year Mary Moore is organizing cooking classes for school food service workers with LDEI member instructors. Members of the new Northeast Chapter dream of recreating an edible

garden at the historic one-room Little Red School House in Boxford, Massachusetts and use this location to teach children about the importance of eating locally grown food, according to Laura Sapienza-Grabski, chapter president. They are currently working on getting approval and funding to move the 1845 building to a better location.

LdEi Supports


through Green Tables Programs

For more information about Dialogue4Health, the Web Forum and links to extensive resources on the school lunch and the Child Nutrition Reauthorization Act discussion, go to http://www.dialogue4health.org/webforums/2_1_10.html.

To keep up to date on developments with the CNRA legislation you can find information at The Food Research and Action Center (FRAC) www.frac.org. Click on the Child Nutrition Center.

Photos on opposite page

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Top: Cathy Conway with Grady HS students.

Middle: Mary Moore with City of Schools of Decatur, Farm-to-School workshop.

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Bottom: Dames Linda Geren and eileen Talanian during leftovers class at PCST.


fter the overwhelming popularity in 2009 of the first annual Olives Olé™, The International Olive Festival of Texas™, San

Antonio Dames were on a roll, so to speak. Our mission statement centers on education and general awareness of

good foods and products. This exciting new festival was designed to translate that mission into an event that would also promote the emerging Texas olive

industry and provide an enjoyable family-oriented outing.This fundraiser (yes, that also was a major goal) took place

at Sandy Oaks Olive Orchard owned by Sandy Winokur, a pioneer olive grower and successful agriculture entrepreneur. Her gorgeous, convenient location and generosity contributed immeasurably to our unprecedented success. The weather was glorious and the Texas wild flowers and bluebonnet fields were the best in ten years.Di-Anna Arias, chapter president, and Cathy Tarasovic, trea-

surer, report that funds raised for scholarships and Green Tables activities exceeded $34,000. Cathy and Sandy Winokur were co-chairs, and chapter members worked hundreds of hours behind the scenes. Each job was vitally important to the whole - from signage to coordination and prepping ingredients, greeting and providing information, overseeing tents and equipment, the gift shop, vendors and permits and health department coordination, and the extensive PR/marketing plan. It is important to note that an overwhelming majority of chapter members volunteered many hours to the fledging festival, whose immediate success has amazed seasoned event planners.Using last year’s response to improve the educational components

of the festival, Linda Triesch and Mary Kaye Sawyer-Morse added more health and nutrition events. The American Heart Association, the American Cancer Society, and the American Dia-betes Association participated, adding credibility. Susan Johnson increased the number and scope of the cooking demonstrations. Rollie Blackwell-Devlin and Sandy Winokur coordinated the Texas Olive Grower’s Pavilion where experts shared research and growing tips for planting olive trees while pioneer growers answered questions. Rollie and Mary Martini expanded the olive oil tasting presentations from two small seminars with standing room only in 2009 to a packed 100-seat tent dedicated to tasting and comparing various oils. The Texas Department of Agriculture led by Marilyn Margaro

and the Texas Olive Oil Council, were ardent supporters. The SA Chapter, as a part of its Green Tables programs, is a member of the TDA’s GO TEXAN™ program that promotes Texas products and garnered support from various suppliers as a result.

Molly McAdams, VP for Own Brand Marketing for H-E-B and Ann Thacker, owner The Thacker Group, co-chaired the sponsor committee. Sponsorship donations were important to the festival’s success. We are grateful to lead sponsor H-E-B and national sponsors Mahatma® America’s Favorite Rice, Carbonell Caparelli, Ottavio Foods, DeLallo Foods, Mario Comacho Foods, and Melissa’s World Variety Produce. Ben E. Keith, Sysco, Alon Market, and Silver Eagle were essential on the local level, as were the RK Group and Illusions Rentals and Golf Cars, Etc.Our own Grande Dame Rosemary Kowalski guided the

concessions area to even greater success than last year. This was NOT your usual festival fare. Foods ranged from Terry Thompson-Anderson’s grilled lamb chops with olive pesto to Jenny Mattingsley’s ever-popular artisan foccacia breads. Donna Vaughan and her staff baked the hugely popular olive oil cake served with Poteet (Texas) strawberries and the melt-in-your-mouth Olive Oil Brownies. Attendees clamoring for these and other recipes used in the cooking demos can find them posted on our San Antonio web site www.ldeisanantonio.org. We also included Bonnie Walker’s Veggie Pita’s, the first concession to sell out both years. New this year was paella cooked al fresco in giant paella pans

throughout the day. Debbie Jarmarillo (Houston), Celebrity Chef and spokesperson for Mahatma® Rice, was on hand and appeared on TV and radio on behalf of the festival for the second year in a row. The paella recipe showcased Leslie Horne’s hand-made chorizo, which is gaining national recognition, and other locally grown Texas ingredients.Chef Ida Rodriguez of Melissa’s World Variety Produce (LA/

OC) amazed the crowd with her presentation on “What’s Hot in Produce for 2010.” DeLallo Food’s amazing huge olive table – the centerpiece of the festival - again “wowed” the crowd. Linda Triesch and Linda Lackey masterminded and created a twelve-foot high, 3-D Mediterranean food pyramid with fresh produce, grains and other elements. Everyone will remember these two exceptional displays. Mediterranean herb vendors and seminars by Mary Dunford,

owner Nature’s Herb Farm, added zest to the events and enhanced the Mediterranean diet theme. Special thanks to Julia Hettiger-Nelson (Houston) who pitched in and worked most of the day when she saw we needed more volunteers. It was gratifying to have three Dames from other chapters participate and we hope others will want to participate in 2011. Plans are under way and we will keep you posted.

was a Triumph for San Antonio Dames


™


Clockwise from top left: Dames Karen Haram (l) and Bettie lee Wilson (R) were in charge of the lDEI store. Hand-crafted artisan olive jewelry was a gift shop hit. Sandy Oaks Olive Orchard, site of the Olives Olé Festival. Attendees toured the orchard and purchased olive trees to grow at home. Dame Anna Martinez demonstrated the art of making olive pesto. Selecting olives for entertaining and cooking was a popular topic during the Olive Festival. Dame Mary Dunford, owner of Nature’s Herb Farms, spoke on growing Mediterranean herbs. Bonnie Walker prepares her popular veggie pitas in the concession area. The display for Delallo Olive Company and H-E-B featured a gigantic array of olives from around the world, plus gourmet pestos, spreads and specialty products.

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CHECK lIST FOR FESTIVAl OR FUNDRAISING EVENTSDi-Anna Arias (San Antonio Chapter President) Here are 12 tips to help you begin your thought process for creating a chapter event. Feel free to contact the San Antonio Chapter for more information.

Good planning – A successful event depends on good planning. Set goals and clarify them with your members. Is the event to educate, to raise money, to gain exposure or all of these? Plan for expenses and ensure that you can cover all of them if the event is cancelled due to something unforeseen. Careful planning helps with setting a realistic ticket price and the perceived value of the ticket to the consumer.

Paperwork – Insurance and permits – provide all details of the event to the LDEI insurance carrier and request event insurance. You may need additional insurance to cover alcohol and will need to work locally with a carrier or have the facility or provider of alcohol name your chapter as additional insured. Ask to be named an “additional insured” by the facility and any major vendors, it is usually no cost to them or you. Basic requirements: check with all local and state requirements such as health, fire, security, first-aid, rain-plan, entrance and exit plan, parking, etc.

Volunteers – critical to a successful fundraiser. Recruit volunteers early and have more than one source other than your chapter. Remember to take care of volunteers before and after the event (good directions, let them know what is expected of them, provide food and beverages and perhaps a cap or shirt with your logo, and follow up with a thank-you).

Seed money – underwriting and corporate sponsorship. A good goal includes having all of your essentials underwritten (in-kind) before the event takes place -- food, beverages, paper goods (this is an expensive items that gets overlooked) in exchange for program and sign recognition.

Essentials – restroom, generator, tent, trash, audio visual and dumpster vendors willing to provide services at a discount for name recognition. But you must ASK. Don’t skimp on expert services such as technicians during the event to attend to emergencies such as generators not working, audiovisual equipment failing, or problems with restrooms.

Involve members – From the start, give your members a list of services or items that the event requires and ask them to contact companies they know or work with regularly. It’s “who you know “when you are asking for favors. Assign committee chairs and committees and have regular face-to-face progress meetings and conference calls in addition to emails.

Marketing – early planning is essential for calendar listings. Call on a member with previous marketing and public relations experience and contacts to chair this part of the event. Ask your local Chamber of Commerce or Convention & Visitors Bureau for support. Ask members to link the event on their own web sites. Create a web site for the event even if the URL is merely a way to be linked to your chapter site (and remember to update your site). Create a logo (you may have a public contest for this and create interest). Social networking is important. Keep a consistent look and message to brand the event. Create a list for next year’s attendees and draw on previous event lists for marketing.

Reach out – Connect with national organizations, if they fit your goals, to create more awareness for your event or cause and add credibility.

Be alert – Monitor progress throughout the day.

Follow through – Schedule an after-action meeting immediately while the event is fresh.

Thank you – Send thank you notes and letters.

Allocate your funds well and follow IRS guidelines for filing reports.

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(l-R): Sandy Winokur, owner of Sandy Oaks Olive Orchard and linda Triesch presented seminars on health, wellness, and the olive industry. Barrels of olives. (l-R): Cynthia Guido and linda Triesch stand beside the amazing 3-D Mediterranean Food Pyramid. They worked with linda lackey and Mary Kay Sawyer-Morse to create the huge display. leslie Horne and her husband promote their hand-made chorizo. Rashin Mazaheri presents a cooking demonstration at the Olive Festival.



Compiled byChandra Ram (Chicago)

ATL ANTA Stacy ZeiglerThe Atlanta Chapter and friends abandoned electronics at “Neo Unplugged,” an exclusive eve-ning for Dames and their guests at Neo restaurant, at the Man-sion on Peachtree Street. Upon our arrival, we were asked to entrust our hi-tech distractions - “cell phones, Blackberries, etc.” to our hostess. We enjoyed soft candlelight illuminating the restaurant, noshed on light, farm-fresh dishes prepared by Chef Scott Hemmerly and surrendered to the soothing sounds of acoustic music. One of the favorite dishes during the four-course meal was a McClellanville lump crab cake with Clementine-scented poached crayfish tails and Sagpond verjus butter. Ten percent of the food sales that evening was donated to the Atlanta chapter.

BOSTON

CHARLESTON Libba OsborneSpring was busy for the Charleston Dames with a book signing party for Washington D.C. Dame Nancy Tringali Piho at Nathalie Dupree’s home and several members vol-unteering at the celebrated fifth annual Charleston Wine + Food Festival. On Thursday, March 18, Susan Wigley, Culinary Academic Director of the Art Institute, hosted members of the Charleston Chapter as well as mem-bers from other national Chapters and their guests for a preview lunch at the school’s Seasons restau-rant. Feeding the need for a little more mingling time, Chapter President Debbie Marlowe of The Wine Shop started 4th Thursday drop-ins at the shop. The drop-ins have been wonderful for meeting and greeting potential new members as well as for holding committee meetings. Coming up....Charleston Dames are hard at work planning a culinary consignment sale this summer to benefit the scholarship fund.

CHICAGO Carol Mighton HaddixBruce Cost, a partner in Lettuce Entertain You Enterprises and an Asian culinary expert and author, welcomed Chicago Dames to Big Bowl, for a trip to Asia via a special dinner on April 12. After his introduction by program chair Jill Van Cleave, Cost explained the operating principles of the chain, which now has four Chicago area locations, as well as restau-rants in Minnesota and Virginia. Cost explained how Big Bowl focuses on quality ingredients and made-from-scratch sauces. It has turned to more sustainable, natural, seasonal and organic foods under the direction

Dame Liz Cipro and friends.

Dames Holly Beach and Becky Minchew.

Boston Dames celebrate at their annual dinner on April 11.

L-R Host Marion Sullivan, Nancy Tringali Piho and Host Nathalie Dupree at book signing party.

Charleston Dames enjoy lunch at the new Seasons Restaurant.


of Executive Chef Marc Bernard. Cost also discussed the changing scene in China and in Asian food markets in this country. Noodles with pesto began the 8-course feast, accompanied by a crunchy

peanut and cilantro condiment. A spring asparagus salad teamed well with tender beef satay on bamboo skewers. Shrimp dumplings with Chinese chives were followed by a spicy shrimp Tom Yum soup. The highlight came with pork belly, served with “black fermented vegetable,” a form of cabbage. The finale was Bernard’s spiced ginger cake with pomegranate ginger glaze. It was an enlightening evening of Asian flavors, thanks to Bruce Cost and the Big Bowl staff.

COLORADO Kimberly Lord StewartKimberly Lord Stewart finished up the school year by compiling a student-written cookbook to celebrate the four-year partnership between the Colorado LDEI Chapter Green Tables project and Denver Urban Garden’s classroom garden and nutrition program at Fairview Elemen-tary School. The book includes essays and food writing about nutrition, health and all the yummy goodies the fifth grade class learned to make at Denver’s Fairview Elementary school. Sales of the book will serve as a class fundraiser for the school garden and classroom nutrition project.

DALL AS Deborah Orrill, event co-chairThe Dallas Chapter’s signature fund-raising event, the Raiser Grazer, was held February 28 at the Fashion Industry Gallery. This year’s Raiser Grazer saluted “Women Stars of Wine & Food,” featuring Susan Auler (Fall Creek Vineyards), Gina Puente-Brancato (La Buena Vida Vineyards and La Bodega Wineries), and Caris Turpen (LightCatcher Winery).Special guests from California included Dolores Cakebread (Cakebread

Cellars) and Kathryn Hall (Hall Wines) as well as Amelia Ceja (Ceja Vineyards), Robin Lail (Lail Vineyards), Joy Sterling (Iron Horse Vine-yards), and Janet Trefethen (Trefethen Family Vineyards). More than 20 chapter chefs and culinary professionals offered delectable food samplings.Over 600 guests sipped, supped and swayed in the hip urban loft venue,

which was stunningly adorned with flowers and candles. The Texas Gypsies provided mellow Texas swing and jazz music favorites. The trio’s rendition of “It Don’t Mean a Thing (If It Ain’t Got That Swing)” accompanied a buoyant parade of wine stars won acclaim from the crowd. The event raised $26,000 for the chapter’s scholarship programs and endowments for women in the food, wine and hospitality industries. Thanks to all chapter Dames and especially President Lynn Mattie and event Co-Chairs Sally Bolick and Deborah Orrill.

HAWAIIBig Island Dames participated in the annual “Q’uisine of the Hearts” brunch, held on Valentine’s Day. The ACF-sponsored event raised funds to support children’s culinary education programs on the Big Island. As part of their Green Tables initiative, Dames saw this as an opportunity to help Mala‘ai, the Culinary Garden at Waimea Middle School. In op-eration since 2005, Mala‘ai has focused on building awareness of food origins and production among children in today’s fast-paced, consumer-oriented society. Students are engaged in academic activities and work in the gardens, celebrating the fruits of their labor in the harvest and tasting the nutritious food. Les Dames was able to designate $1200 be donated to Mala‘ai in support of their ongoing program.

Fifteen Hawai’i Dames and two guests participated in a Big Island culinary tour March 19 and 20. The group visited Lesley Hill’s Wailea Agricultural Group, Inc. for a farm tour and heart of palm cutting and Dallas Dames (L-R) Susan Auler, Janet Trefethen, Gina Puente, Joy Sterling and Caris Turpen

Waimea Middle School (WMS) students show off the ‘Uala (Sweet Potato) harvest. WMS student winnows wheat grown in the Mala’ai Garden to make flour.

Hawaii Dames visit Waimea market on the Big island. Hawaii Dames examine heart of palm at the Wailea Agricultural Group, inc. Les Dames vegetable stall in Hawaii. Dames dine at Joan Namkoong’s home in Waimea.


a visit to Hamakua Mushrooms. Tracy Reddekopp, Hawaiian Vanilla Company, prepared a vanilla-themed lunch and the Dames toured the vanilla farm. Second day highlights included shopping at Kakela Farms and a locally-grown dinner at the Waimea home of Joan Namkoong, organizer of the event. The second day Dames also toured Waimea Markets, Lalamilo Farms, Nancy Edney’s Tropical Dreams Ice Cream, Big Island Abalone and Kona Cold Lobster near the Kona airport.

MINNEAPOLIS/ST. PAULArlene Coco, President

The Minneapolis/St. Paul Chap-ter’s Global Flair for Local Treasures fundraiser put the fun back into FUNdraising. The chapter made its first foray into “fundraising-light” on April 12, and proved that fund-raisers don’t have to drain chapter members’ time and energy to be successful. We met our goal to raise money for our Green Tables charity—the Eastside Garden Corps of Community Design Center -- had a delicious dinner and learned a little something, too. And the organizers were still smiling by the end of the evening! By hosting the fundraiser at downtown Minneapo-lis’ OM restaurant, we offered a deliciously global dinner featuring the best of Indian cuisine and two local treasures--award-winning writers Raghavan Iyer and Dara Moscowitz Grumdahl, who spoke to us about their specialties - food and wine, of course. Next up is our third annual Culinary Garage Sale in May.

MONTEREYMary ChamberlinThe Monterey Chapter of Les Dames held its annual fundraiser April 18 at the Pasadera Country Club. Michel Escoffier flew in from Paris for the party, and we honored his induction into the American Culinary Federation Chef ’s Hall of Fame, along with the announcement of the ground-breaking affiliation and launching of the Auguste Escoffier School of Culinary Arts with the Triumph Higher Education Group.

Over 100 guests arrived to French café music and a French flower cart full of blooming fresh flowers. Lygia Chappellet displayed her oil paint-ings, including several of the most famous French Impressionists, which she painted just for the event. The French cuisine served included quiches, salad Nicoise, poached salmon medallions, and a filet avec béarnaise

aïoli. French pastries, an assortment of French cheeses and homemade pâtés were prepared by members. Wines were generously donated by Les Dames winemakers and their wineries including Chappellet Winery by Lygia Chappellet, Cima Collina Winery by Annette Hoff, DFV Wines by Cheryl Indelicato, Domaine Serene by Eleni Papadakis and Scheid Vineyards by Marta Kraftzeck. Music and a beret-wearing caricaturist added ambiance, along with Dames wearing flowered hats and pendants made with whisks. The silent auction, which included a trip to Paris, raised over $8,000 for our scholarship fund.

NEW YORK CIT YPatricia Cobe & Michele ScicoloneOn March 4, a sold-out crowd of 44 guests was treated to an evening of oohs and aahs in a presentation of “The Modern Cocktail: Technology Meets Tradition,” held at The French Culinary Institute. The demonstra-tion and tasting, organized by first year student Judiann Woo, showcased the talents of Chef Nils Norén, The FCI’s VP of Culinary Arts and Dave Arnold, Director of Culinary Technology. It was sure to be one of the more giggle-producing events of the year with demonstrations of culinary techniques that included chilling with liquid nitrogen, rotovamping and redistilling, clarifying via a centrifuge and carbonating with CO2 and N2O tanks. Complimentary nibbles prepared by FCI Chefs Jeremie Tomczak and Jeremiah Stone accompanied cocktails.

Though quick to plan trips to faraway places, we sometimes overlook nearby delights. With this in mind, a group of New York Dames and guests spent April 17 exploring the Bronx’s Arthur Avenue “Little Italy” neighborhood. The trip was organized by Italian wine and food authori-ties Michele Scicolone and Charles Scicolone and Susan Birnbaum of Susansez NYC Walkabouts. As we walked and learned about this colorful area, we munched on everything from Albanian bourek to freshly made mozzarella knots and met the people who prepared the food. The day ended with pastry, coffee, and the song Oye Marie by Nonna Antoinette at the Arthur Avenue Café. We made our way home toting big bags of goodies, agreeing this was a trip we would soon make again.

PALM SPRINGSFrancine Robertshaw, Events & Fundraising ChairPalm Springs Dames were once again “swimming” in decadent chocolate at their posh 11th annual “L’Affaire Chocolat,” a Sunday brunch on Val-entine’s Day at Thunderbird Country Club in Rancho Mirage. Chaired by Nikki Bianchi, Nancy Groeniger, Joy Lavitt and Francine Robertshaw, the event featured a lively fashion show by Chico’s and Soma with Pam Bieri, Nancy Cohee, Mary Clare Mulhall, Estelle Shanley and Trudy

Award-winning food writers Raghavan iyer and Dara Moscowitz Grumdahl spoke at the Minneapolis Chapter’s Global Flair for Local Treasures fundraiser

Monterey Dames honored Michel escoffier at their annual fundraiser.

New York City Dames learned about cheesemaking on their Arthur Avenue tour.

New York City Dames learned the art of the modern cocktail at the French Culinary institute.


Yeager “strutting their stuff” on the runway while Janet Newcomb em-ceed the event. Broadway soprano Patricia Welch wowed the crowd of over 200 with Valentine-themed songs. The dessert buffet was designed and prepared by talented Thunderbird Executive Chef Philippe Caupain with the assistance of special guest, Master Pastry Chef André Renard, who designed a Les Dames d’Escoffier logo in chocolate and spun sugar on a pedestal featuring images of Auguste Escoffier. The Chapter was delighted to have LA/OC Dames Ruth Grahm, Miki Hackney, Peg Rahn and Diana Wentworth in attendance. With a silent auction, raffle, and Valentine Boutique vendors, the chapter’s scholarship fund climbed to new heights.

SAN ANTONIOLinda Triesch, Corresponding Secretary To cure the post holiday blues, the San Antonio Dames got together on January 19 with the San Antonio Dietetic Association (SADA) to host a joint educational meeting. Thanks go to Lana Frantzen, R.D. from our local dairy council, Dairy MAX, who sponsored renowned chef Jon Ashton. While demonstrating his three flavorful recipes, he gave a timely plug for the antioxidant-rich, calorie-free health benefits of herbs and spices. The crowd adored his British flair, the influence his Granny Ashton had on his career and his mission to improve the food choices of young people in America.

The venue for the event was atop a grand old apartment building, where Marie Saba resides, with spectacular views of San Antonio. Chef Jon’s mise en place and recipes for sampling were prepared by Nancy Fitch, Lauren Browning, Di-Anna Arias, Erica Hanchey and Linda

Palm Springs Dames peruse decadent chocolates at their 11th annual L’Affaire Chocolat. L-R: Francine Robertshaw, Joy Lavitt, Nikki Bianchi, Janet Newcomb and Nancy Groeniger. At L’Affaire Chocolat: LDei logo in chocolate and spun sugar by Master Pastry Chef André Renard, owner of SugArt School in Sedona, Arizona. L.-R Palm Springs Dames Anita Manchik, Zola Nichols and Kara Nichols greet guests at “L’Affaire Chocolat.”

Triesch. Letty Holmbo, RD with Cabot Cheese and Mary Dunford from Nature’s Herb Farm donated their products for door prizes. The event was a success, and we plan to hold future joint meetings with SADA.

SAN DIEGOJanet Burgess, Immediate Past President On April 20, the San Diego Chapter and the local AIWF chapter hosted Michel Escoffier in San Diego for two days. He was taken to a local sushi restaurant and a fish market. An evening reception was held at the University Club at-tended by Dames, AIWF Members and University Club members. Michel graciously signed copies of his book and everyone feasted on specialties from his great-grandfather Au-guste Escoffier’s cookbook.

On May 1, the chap-ter held a Culinary Ga-rage Sale and sold items donated by Dames, friends and family. Amanda Deguia, our latest culinary scholarship recipient, worked at the sale. Amanda, who gradu-ated at the end of March, is now working at Loew’s Coronado Resort in the Mistral Room. The garage sale was widely advertised, had a great turnout and netted our Chapter nearly $2,000 to be used for scholar-ships and other programs.

SAN FRANCISCODebby Fortune, Program Chair The San Francisco Chapter presented “Street Food from Near and Far,” April 25, with James Beard Award-winning author Niloufer Ichaporia King at Patty Unterman’s San Francisco restaurant, The Hayes Street Grill.

Guests enjoyed colorful, exotic street foods from around the world, including kadala from Sri Lanka, a chick pea salad with curry leaves and coconut, served in bright green banana leaf cones. Sizzling hot, crispy and light sev batata puri and bhajias from India rolled out of the kitchen in waves and were devoured in seconds. Two intriguing salads were served: rojak, a hot, sweet and sour fruit salad from Singapore, and som tam, a shredded green papaya salad, along with warm carnitas with succulent pork raised by a local farm and delicate fish taquitos and nopalitos from Mexico.

Refreshing agua fresca made with rangpur limes and passion fruit (with or without a splash of rum) was the drink of the day. Authentic and local ingredients were meticulously sourced and an all-star crew of kitchen volunteers from the Hayes Street Grill and Chez Panisse led the team. Was this a sneak peak of another remarkable book to come from Niloufer King? We sure hope so.

San Diego Dames hosted Michel escoffier at various events for two days.

Chef Jon Ashton and Dame erica Hanchey, behind the scenes, garnishing his signature dish “Cilantro Roasted Chicken with a Cucumber Mint-Raita. Dame Lucille Hooker and Dame Linda Lackey greeted Chef John Ashton.

ATLANTA Mary Moore moved her flagship store of The Cook’s Warehouse to a new location in Ansley Mall in October 2009. This strategic move increased the size of the store by 30% as well as increasing the cooking school and base inventory. The Cook’s Warehouse Ansley location now has the largest, live display of Miele ap-pliances in the country. Moore has seen a steep increase in customer base, frequency and sales. This year she was selected to sit on the Board of the Metro Atlanta Chamber of Commerce and is the Chair for the Small Business Growth Council.

Susan Nicholson, RD’s, new book, the 7-Day Menu Planner for Dummies (Wiley) will hit store shelves in Oct 2010. Susan figures that after 12+ years of syndica-tion of her column and its publication in the Atlanta Journal-Constitution before that, she’s planned almost 5500 dinners. Susan’s column runs in newspapers and Web sites throughout the U.S. She has owned and operated a microwave oven store and cooking school and written a book about healthy microwave cooking in the early 1990’s.

AUSTIN Tracy Claros, founder of The Sticky Toffee Pudding Company in Austin, reports that her Sticky Toffee Pudding was selected as a Silver Finalist for Outstanding Baked Good, Ingredients, or Cereal in the 2010 sofi Awards from the National Association for the Specialty Trade, Inc.

BOSTON Terry Golson appeared on the Martha Stewart Show April 2 with one of her hens, Tillie, posed on an antique toy truck. Featured were Terry’s chil-dren’s book, Tillie Lays an Egg, her collection of vintage egg/chicken objects, and her Web site, www.HenCam.com. Terry’s web site promotes keeping backyard chickens as the ultimate in local, sustainable food; it gets 50,000 visits each month.

Kelly Delaney and her Olympic gold medal cookies appeared on NBC-TV’s “The Today Show” on February 16. In March, her CFO Resume Cookies and corporate cookie cards were featured on both CNBC and Fox Business News.

Lisa Ekus-Saffer and Virginia Willis (Atlanta) are offering “Cookbook Publishing 101” courses in New Orleans on July 20th. They held one in Chicago on May 23. Stay tuned for November Cookbook Publishing 101 and Honing Your Edge courses in Orange County. For more information, please visit: www.lisaekus.com/upcomingevents.asp.

Compiled by CiCi Williamson (2003 LDEI President)

Mary Ann Esposito celebrated the 21st year of “Ciao Italia,” her PBS TV series. She is host and creator. She is completing an overhaul of the www.ciaoitalia.com Web site and is a permanent guest blogger on the Huffington Post. Mary Ann is escorting an Exclusive Gastro-nomical Experience in Turin and the Piedmont Region of Northern Italy October 16-24.

BRITISH COLUMBIA Allison Spurrell, co-owner of Au Petit Chavignol, a Vancouver wine and cheese cafe, was awarded a silver medal in the 2010 Vancouver Playhouse Wine Festival wine-list competition, where judges look for a focus that suits the restaurant rather than number of wines. APC’s wine list has a large focus on German Rieslings, a “personal favorite,” says Spurrell.

Colleen Wilkinson headed off for five weeks of French food, wine and sunshine after resigning her post at the New Zealand Consulate where she had worked for 10 years. She will return to set up her own consultancy focused largely on the food, wine, and beverage sector, which had been her specialty at the Consulate.

CHARLESTON Carrie Bailey-Morey, owner of Callie’s Charleston Biscuits, has introduced Callie’s Pimento Cheese. A staple in a good Southerner’s kitchen, Carrie’s mix is a blend of freshly shredded cheddar hand-mixed with pimentos and her signature spices. www.calliesbiscuits.com.

Nathalie Dupree has been traveling and teaching recipes from her upcoming book, “Mastering the Art of Southern Cooking.” She went to Birmingham to Hoffman Media with Nancy Piho to photograph chicken recipes she devel-oped for the Paul Dean Magazine.

Lou Rena Hammond recently participated in Charleston Magazine’s “Recipe Contest & Cook-Off,” winning the “Entrée” category with her “Classy Quail” recipe. The contest emphasized local ingredients. Lou’s winning dish combined pomegranate juice and chopped pistachios with quail bagged by her husband. “Quail doesn’t have to be fried to bring out their potential,” said Lou.

Debbie Marlowe’s The Wine Shop/Marina Liquors celebrated a 15th An-niversary in this May with a party on the porch, a wine tasting and live music.

CHICAGO Nancy Brussat and Joan Reardon were featured in a radio piece by WBEZ host Nina Barrett. Nancy spoke about polenta and Joan did an extended piece on oysters. Nina was nominated for a James Beard Award in Broadcast Journalism for those pieces.

Sue Gin, founder and CEO of Flying Food Group (FFG), announces that her Chicago-based airline/retail catering company has earned the 2009 Gold Award from ANA (All Nippon Airways) for “Best Longhaul Caterer Worldwide.” FFG’s San Francisco kitchen (SFO) came in first for the second straight year. FFG services over 55 airlines and retail partners from 17 U.S. kitchens and one in Shanghai.

Rita Gutekanst of Limelight Catering was a featured member of the panel on “Local Governments for Sustainability USA” at a forum in March on the finer points of how to “green,” sponsored by the Lincoln Park Chamber of Commerce and Children’s Memorial Hospital at DePaul University’s Environmental Science Department.

Judith Dunbar Hines led a lively Women’s History Month conversation with five woman who own and operate successful Chicago area food businesses to learn about their journey in establishing, operating and marketing them. It was held at Chicago’s Downtown Farmstand on March 24 and included Nicole Bergere of Nicole’s Crackers.


Mary Moore

Susan Nicholson

Mary Ann Esposito


Manette Richardson

Michelle Dudash

Carrie Nahabedian and her NAHA restaurant represented the Chicago Bears at the “Taste of the NFL” at the Super Bowl in Miami. It benefited American food shelters. Kentucky Derby and Churchill Downs organization attended the event and is holding “A Taste of the Derby” with proceeds to fight hunger in Louisville-area. NAHA will represent Chicago in Louisville .

Ina Pinkney hosted a breakfast to meet Dallas author Tina Wasserman on March 11. Tina was visiting Chicago to promote her book, Entree to Judaism: A Culinary Exploration of the Jewish Diaspora (URJ Books).

COLORADO Holly Arnold-Kinney received the 2010 Richard P. Ayers Award for Distinguished Service, the Colorado Restaurant Association’s most prestigious award, presented each year to a CRA member with distinguished service to the association, the foodservice industry and the community. Holly, owner of The Fort restaurant, is pictured with Denver Mayor John Hickenlooper. It is truly an honor and professional accomplishment.

Kimberly Lord Stewart is working on two new books while she temporarily relocates to Michigan for a grow-ing season writing and learning about farming from her father, a third-generation farmer. Her other book is the history of Greek food in the Midwest following her mother’s Greek heritage. Follow her adventures at www.eatingbetweenthelines.net.

DALLAS Liz Baron opened TNT (“Tacos and Tequila”) at 5th St. & Pressler in Austin on May 3. In addition to focusing on locally sourced, naturally grown ingredients, TNT notably offers tacos with a twist, and a live music and video project. Alma Alcocer, an Austin Dame, is chef.

Renie Steves has authored a chapter on Texas wine trails for North American Wine Routes: A Travel Guide to Wines and Vines, from Napa to Nova Scotia. The book is being published by Reader’s Digest and was released on May 13, 2010.

Kathy Mancini and Shari Carlson -- as part of the Epicurean World Master Chefs Society–Team USA, along with Andeluna Cellars Winery -- hosted the “Texas Gourmet Festival Mendoza” at the Park Hyatt in Mendoza Argentina, in January. Team USA served over 400 guests and worked in conjunction with IGA Culinary Arts College, providing education and hands on training to the culinary students.

HAWAIIJean Hull, CCE, AAC, was awarded the Hermann G. Rusch Chef ’s Achievement Award by Jean, Kailua-Kona, Hawaii at the February 2010 American Culinary Federation (ACF) Western Regional Conference in Albuquerque, N.M. The award honors chefs who have demonstrated the highest level of commitment to both ACF and the culinary profession. Jean is owner of Hospitality Consulting.

HOUSTONMerrianne Timko presented the paper “Flaubert, Dumas, and Frith in the Land of the Pharaohs ... In the Land of Pilau” at the 6th Interdisciplinary and Multicultural Conference on Food Representation in the Humanities, Film and the Arts. The conference was held In San Antonio in February.

KANSAS CITY Karen Adler and Judith Fertig, “The BBQ Queens,” announce the publica-

tion of two new books: 25 Essentials: Techniques for Grilling Fish and 25 Essentials: Techniques for Planking (2010 Harvard Common Press). The duo has 13 books on barbecue and grilling under their tiaras. The BBQ Queens continue to push the spatula by grilling veggies, fruits, breads, and fish.

MIAMIAna Plana was named Secondary Foodservice Educator of the year (FENI). Chef Plana is a culinary arts teacher at Maritime and Science Technology (MAST) Academy in Key Biscayne, Fla., and has taught 9th through 12th graders at MAST Academy since 2007. Ana is the school’s only food-production and event-planning instructor. Last year, she received a grant from Slow Food to plant an edible garden at the school, which will be used to teach students to appreciate and understand organic gardening.

NEW YORK Claire Criscuolo organic and sustainable vegetarian restaurant, Claire’s Corner Copia will celebrate its 35th anniversary on September 17.

Jackie Ehlert received her doctorate in nutrition education from Columbia University in May. She was elected as chair of the sustainability division for the Society of Nutrition Educators; chairs the food security network for Dietitians of Canada; and represents dietitians at Food Secure Canada. The national women’s farming association recognized her as the annual recipient of their award.

Abigail Kirsch, founder of Abigail Kirsch Culinary Relationships, was one of three women honored as a Westchester County Women’s Hall of Fame Award Recipient on March 26. “It was a wonderful afternoon,” reports company partner Allison Awerbuch. “Abby was honored in front of 400 attendees and received accolades and a personal note from Hillary Clinton that was read to the audience.”

Emily Snyder won “Best Sales and Marketing Team of North America. She is the Director of Sales and Marketing for Mandarin Oriental, New York and at-tended the annual marketing meeting held in Hong Kong in January. Her team achieved a 100% ranking of luxury hotels in New York, despite the economy. Emily is Past President of LDENY.

ONTARIO Natalie MacLean has a new mobile wine and food app for iPhone, iPod Touch, BlackBerry, Droid, and other smart phones. The new app has the wine and food pairings from her first app plus thousands of wine reviews, recipes, articles, glossary terms, virtual cellar notes, winery directories and other info from her Web site. www.nataliemaclean.com.

PHILADELPHIAAliza Green will be leading a small group culinary tour, “Fragrant Fields & Turkish Delights: Exploring Aegean and Ottoman Flavors,” October 1 to 16. Aliza will donate $150 to LDEI for each Dame who books. A French public television filmmaker will be filming the group as it tours Chios and Greece’s mastic orchards and villages, Please contact Aliza directly [email protected] or visit www.epicopia.com.

Manette Richardson, R.D., C.D.E., L.D.N, was recognized as the Pennsylavania 2010 Outstanding Dietitian. She is currently a Certified Diabetes Educator who provides diabetes self-management training. As the director of nutrition services for Eggland’s Best, Inc. Manette was responsible for directing nutrition education programs to consumers, members of the food industry, the media, and pertinent health organizations for the company.

PHOENIX Michelle Dudash, registered dietitian and chef, was named as part of “The Grow Dozen: 12 Alumni who are making a difference in nutrition,” in the winter 2010 issue of Grow, the University of Wisconsin-Madison’s magazine for the life sciences. Michelle owns Chef Dudash Nutrition, a nutrition communications firm based in Phoenix.

Kimberly lord Stewart

Renie Steves

Karen Adler and Judith Fertig

Emily Snyder

Holly Arnold-Kinney

Jean Hull


Eileen Spitalny, Co-Founder, Fairytale Brownies, reports that the company is raising funds to build a KaBOOM! playspace in Phoenix. Since 2001, the company has been donating brownies and funds to KaBOOM!, the national nonprofit that helps communities build playgrounds. Customers’ “Gifts of Play” contributed more than $3,000 in 2009, and a portion of online sales also goes to KaBOOM!. Eileen announces all gourmet brownies will be baked using unbleached flour as of May 1. Fairytale Brownies is a partner of LDEI. www.brownies.com

SAN DIEGO Carole Bloom is the Chocolate soundBite contributor to “A Million Cooks.” She posts a new, one-minute soundBite every Tuesday at www.amillioncooks.com and writes occasional blogs posts for www.Culinate.com. She was a guest on “Everyday Food on Martha Stewart Living Radio” in February. Her new book Intensely Chocolate, due from Wiley in October, features mostly high cacao content chocolate desserts.

Janet Burgess did a huge food styling job in April for a Wal-Mart satellite media tour. The spokesperson was Drew Brees, MVP Quarterback of the 2010 Super Bowl. The tour about family and friends for the Easter holiday was shown on 35 television stations across the United States on Good Friday.

Candy Wallace, founder and executive director of the American Personal & Private Chef Associa-tion (APPCA) based in San Diego, recently received an honorary medallion from the Foodservice Educators Network International (FENI) for advancing culinary-arts education, particularly concern-ing personal- and private-chef training. FENI represents 15,000 high school and postsecondary culinary educators nationwide.

Louise Mathews, Teddie Lewis, and Janet Burgess, who have all had extensive careers in law enforcement, are involved in Janet’s new Web site www.cop2cook.com. The Web site has been launched for food styling and cooking classes. Janet is Immediate Past President of the chapter.

SAN FRANCISCO Antonia Allegra was awarded the Roger Smith Award in February in New York City. The award recognizes her career dedicated to helping food and wine writers. She established the Symposium for Professional Food Writers, the School for American Chefs at Beringer Vineyards, the Symposium for Professional Wine Writers at Meadowood Napa Valley and La Cocina que Canta cooking school at Rancho la Puerta in Baja, California.

Elaine Corn celebrates five years as a contributing reporter for Capital Public Radio, the NPR affiliate in Sacramento. Stories have aired locally, throughout California and nationally.

Jerry Anne Di Vecchio was one of 22 individuals receiv-ing the first Grandy awards from www.Grandparent.com. The March awards defined them as the “Most Intriguing Grandparents.” Among the honorees are Peggy Fleming, Bob Dylan, Sally Field, and Warren Buffet. Jerry and her co-author Francoise Kirkman were selected because they created and self-published their very successful children’s cookbook, You’ve Got Recipes (youvegotrecipes.blogspot.com).

SEATTLE Cynthia Nims announces the March release of her latest cookbook, Gourmet Game Night (Ten Speed Press). The recipes are mess-free, bite-sized treats that complement, rather than compete with, an evening of playing games. She also launched a companion web site, www.gourmetgamenight.com.

Cheryl Sesnon was honored with the Small Business Administration’s Washington State Home-Based Busi-ness Champion award. This recognizes her tireless work over the years to help empower people to join the workforce and move out of poverty.

Braiden Rex-Johnson has launched a new venture with www.fivemoreminuteswith.com, a web site that poses the question “What would you say to a departed loved one if you had five more minutes to spend with them?” It provides an outlet for anyone to share memories and grief, a place to provide catharsis and comfort.

Norma Rosenthal has added publishing to the roster of her professional activities. Her new publishing com-pany has announced the company’s first title, Tender: Farmers, Chefs, Eaters, written by Seattle chef Tamara Murphy. The book was released in May.

Three Seattle Dames were honored with coveted IACP Awards of Excellence during the 2010 Annual Conference in Portland, Ore. Marilyn Tausend, president/owner of Culinary Adventures, Inc., was awarded Culinary Tour Operator of the Year; Amy Muzyka-McGuire was named Nutritionist of the Year; and JoAnne Naganawa was the recipe editor/recipe contributor for Darigold’s FRESH magazine, “Connecting our Farmers to our Customers,” which won Corporate Marketing Campaign of the Year.

WASHINGTON, D.C. Liesel Flashenberg, founder and president of Through the Kitchen Door, is featured in Eating Well on a Budget: Amazing Meals for Less Than $3 a Serving, due for national release in July. The cookbook by Jessie Price and the Eating Well Test Kitchen has an opening essay by Alexandra Greeley describing how Through the Kitchen Door “is changing lives, one healthy cooking recipe at a time.”

Carla Hall was featured in two magazines: a 2-page “Meet Local Legends” interview in the March/April issue of Washington Flyer magazine and another 2-page spread in Home and Design. In the latter, her kitchen was shown in conjunction with her finalist performance on Bravo-TV’s “Top Chef Season 5.”

Celeste McCall has published CHOMPS: the Cookbook, describing her neigh-borhood gourmet club on Capitol Hill. CHOMPS is an acronym for Capitol Hill Original Meal Preparation Society. Richly designed and photographed by artist Kris Swanson, the $20 softcover cookbook contains Hill history and recipes. Celeste has also written a full-length memoir, “Peter, There’s a Bug on My Plate,” which is awaiting a publisher.

Candy Wallace (l.) receives the Foodservice Educator Network International’s 2010 Medallion of Excellence from lacey Griebeler, managing editor of FENI’s Chef Educator Today magazine.

Marie Kelley with the late Captain Phil Harris of the Cornelia Marie on Deadliest Catch. The Discovery Channel was in San Diego shooting 5 shows of After the Catch. Marie directed and styled the food seg-ments of several captains’ favorite recipes.

Elaine Corn

Cynthia Nims

Braiden Rex-Johnson


DeaDlinesWINTER QUARTERlY, 2011....... NOVEMBER 15, 2010

PhotograPhy/imagesE-mail photos must be properly focused and in color with a minimum resolution of 300 dpi (tiffs or jpegs). Do not send photos taken off the internet or photos 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 photographer credits, if required. ALL PHOTOGRAPHS MUST COMe WiTH CAPTiONS TO Be PUBLiSHeD.

member milestones(LIST DAME’S NAME - XXX CHAPTER) Each Dame may submit 50 words about honors or important business-related activities as preferred to appear in print. You may e-mail a high-resolution, color photo to accompany your news. Press releases and cookbook covers are not accepted. (Cookbook covers are accepted for the LDEI website.) E-mail to CiCi Williamson at [email protected] by November 15, 2010 for the 2011 Winter Quarterly. Entries received after this date will appear in the following issue. Photos of Dames networking at conferences or other events, and “In Memoriam” may also be sent to this section.

ChaPter newsCHAPTER & TITLE OF EVENT (By your name, office or title, if any) Each Dame may submit 200 words as you would like to see it in print. We regret we do not have space for menus. List the photos at the end of the description. Include IDs and credits. Press releases are not accepted. Submissions not conforming to this format may not be printed due to deadlines and volunteer’s lack of time. E-mail to Chandra Ram at [email protected] by November 15, 2010 for the 2011 Winter Quarterly. Entries received after this date will appear in the following issue.

e-newsletterThis bi-monthly publication will keep you informed about events in other chapters and encourages networking. Press releases are not accepted. Include an email contact, date, time, cost for chapter events. Lack of space prevents member milestones, product news, listing of cooking classes or tours. You will receive a reminder “call for e-news” email. Respond to Emily Schwab at [email protected].

PostCarD Views oF the global CUlinary initiatiVe Chapters are actively involved with culinary programs and community activities 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. Send to [email protected].

seeking ConFerenCe writers If you are interested in writing about one of the Palm Springs conference events for the 2011 Winter Quarterly, please contact Susan Slack at [email protected].

PRESORTEDFIRST CLASSUS POSTAGE

PAIDNEW ALBANY, IN

PERMIT #62

LES DAMES d’ESCOFFIER INTERNATIONALP.O. Box 4961Louisville, KY 40204

AtlantaAustin

BostonBritish Columbia, Canada

CharlestonChicago

Cleveland/Northeast OhioColorado

DallasHawaii

HoustonKansas City/Heart of America

Los Angeles/Orange CountyMinneapolis/St. Paul

Monterey Bay AreaNew York

NortheastPalm SpringsPhiladelphia

PhoenixSan Antonio

San DiegoSan Francisco

SeattleSouth Florida

St. LouisWashington, D.C.

grand tour of palm springs Celebrity Homes Hollywood’s royalty came to Palm Springs during the 1920’s to film movies. They stayed to relax and play and the picturesque desert oasis was soon known as, “The Playground of the Stars.” It’s the place where Clark Gable liked to rendezvous with Carole Lombard. Elvis and Priscilla honeymooned here. Frank Sinatra “did it his way” in the valley nearly 50 years. The Rat Pack may be gone, but Palm Springs is still sprinkled with stardust! You might even find yourself sitting next to a Hollywood A-lister in a local restaurant. For an afternoon of stargazing, enjoy a professionally-narrated bus tour that travels past the homes of the Palm Springs rich and famous. You will also learn about the area’s vast history and Native American heritage. Not everyone may want to admit to taking a celebrity tour, but seats on the bus are consistently full. The entertaining tour lasts two and a half hours and includes the celebrated estates of Frank Sinatra, Walter Annenberg, William Holden, Elizabeth Taylor and Bob Hope. You will see The Thunderbird, The Springs, Morningside and other country clubs of Rancho Mirage that hosted many of our past Presidents. Thursday, October 21,1:30 to 4:30 P.M., $45.00 per person.

Clockwise: At the pinnacle of their i Love Lucy popularity, Lucille Ball and Desi Arnaz’s Palm Springs home faced the ninth and 18th fairways of the legendary Thunderbird Country Club. A Palm Springs celebrity golf tournament was named after emmy-emmy-winning TV personality Dinah Shore. (L-R): “Honorary Mayor” Bob Hope, award-winning vocalist Frank Sinatra and movie legend Dean Martin were long-time residents of Palm Springs, bringing glitz and glamour to the area.

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a date in the desert · 2013. 6. 21. · 4 Les Dames d’Escoffier International a date in the...

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