LES DAMES D'ESCOFFIER INTERNATIONAL

Conference Issue—Learn the Latest News

LES DAMES D’ESCOFFIER INTERNATIONAL

WINTER 2008

2007 LDEI Board of DirectorsPresident

Katherine Newell Smith

5525 Devon Road

Bethesda, Maryland 20814

310-907-7590

301-907-7594 fax

[email protected]

First VP/President Elect

Suzanne Brown

5415 Northland Dr

404-252-7399

404-252-5531 fax

[email protected]

Second VP/Quarterly Editor

Sarah Graham

22 Jamestown Road

Charleston, South Carolina

804-484-5365

[email protected]

Third VP/Communications, PR

Teresa Farney

7220 Delmonico Dr.

Colorado Springs, CO80919

719-636-0271

719-636-0202 fax

[email protected]

Secretary

Peg Rahn

25 Monterey Lane

Sierra Madre, CA 91024

626-355-2084

626-355-2084 fax

[email protected]

Treasurer

Immediate Past President

Toria Emas

435C Grant Place

Chicago, IL 60614

312-554-2141

773-528-0622 fax

[email protected]

Director-at-Large

Myra Clement

166 E. 63rd Street

New York, NY 10021

212-644-7969

[email protected]

Liaison with Atlanta, Cleveland, Dallas, South

Florida, Monterey, Minneapolis/St. Paul, Colo-

rado, Ontario, Charleston

Director-at-Large

Wendy Taylor

1410 Jefferson Avenue

West Vancouver, BC V7T 2 B4

Canada

604-926-9071

[email protected]

Liaison with British Columbia, Hawaii, Kansas

City, Philadelphia, Phoenix, San Diego, San

Francisco, Washington D.C.

Director-at-Large

Alice Gautsch Foreman

2450 Canterbury Lane E, 2A

Seattle, WA 98112

206-325-1780

[email protected]

Liaison with Austin, Boston, Chicago, New

York, Houston, Los Angeles/Orange County,

PalmSprings, San Antonio, Seattle

Executive Director

Greg Jewell

P.O. Box 4961

Louisville, KY 40204

502-456-1851

502-456-1821 fax

[email protected]

3 President’s Message

4 Conference Highlights

8 Partners in Action

12 The House of

Veuve Clicquot Ponsardin

14 Chapter Presidents’ Forum

22 Green Tables

DEPARTMENTS

24 Member Milestones

26 Chapter News

28 Cookbook Update

31 Submission Guidelines

A New Year and things are off to a fresh start, but fond memories from important 2007 events linger. The Dallas conference ranks high among these memories, and this issue is lled with the excitement. This is my last issue of the LDEI Quarterly, and I will miss working with the talented women who volunteer many hours on the International Board. Heartfelt thanks go to them for their support and to all members who have helped make improvements in our publication these last two years. Thanks, too, to designer Pam Sullivan for her dedication and creativity and to the 2006-2007 editorial board: CiCi Williamson, Dianne Hogerty, Jerry DiVecchio, Pat Mozersky, Tracey Maurer, and Karen Levin…A new LDEI board is in place and working to make 2008 a great year, and now it is 2nd VP Sarah Graham’s (Charleston) turn to guide your magazine. She looks forward to hearing your ideas.

– June Hayes

4

8

12

Winter Quarterly 2008 3

Common Goals Unite LDEI As Dames lined up for coffee and muffi ns before boarding

buses for a day trip, Dallas Dame Sharon Van Meter’s

husband peered into the Adolphus Hotel lobby and quipped, ``I

just wanted to see what a tribe of all chiefs looks like!’’

True. Dames are an assertive bunch. It is a trait that has helped

each of us succeed in our work and, as Dames, to build vibrant

chapters that serve our communities through educational pro-

gramming, grants and scholarship awards and other service

projects.

To see how Dames marshall that strength and combine it

with passion, grace and vision to get the job done is a thing

of beauty.

Examples of such beauty abounded during the annual con-

ference held in Dallas’ historic Adolphus Hotel. Conference

co-chairs Mary Kimborough, Deborah Orrill and Sharon Van Meter and their committees skillfully executed a three-

day extravaganza that offered a perfect combination of oppor-

tunity for thoughtful exchange and full-bore Texas hospitality.

During our Fort Worth outing, we learned more about chuck

wagons, cattle auctions and cowgirls than we could imagine.

The Grande Dame gala was spectacular, our Neiman Marcus

dinner deliciously fun and our sponsors charming, gener-

ous and enthusiastic. We all ate well, drank well and shared

ideas, stories and laughter. Congratulations and thank you to

everyone.

As we move into 2008, the new board is readying the LDEI

cookbook for publication October 12, 2008 and planning to

promote and market it. The cookbook, as you may know, is

a compendium of Dames’ recipes, wine suggestions, wisdoms

and culinary memories. Every chapter is represented. While

our publisher, Seattle-based Sasquatch Books, has a defi ned

marketing plan to promote and sell our work though book

stores and other retailers, chapters will also have a chance to

sell the book and raise money for their activities. Since chap-

ters can purchase the book for half the cost and resell for the

full $35 price, many are already planning wonderfully fun

and creative fund raising and promotional events. And each

chapter can promote the book and its chapter’s contributors

to local media. Your chapter’s contributors can be interviewed

or do a cooking demonstration and talk about LDEI’s mission

and community activities. It is a good outreach opportunity.

In addition, this year we will see more teleforums that focus on

career development and chapter business issues and the LDEI

Quarterly will continue to report on the great work of our

chapters, members and sponsors. Through members’ sugges-

tions, we will be making the website more dynamic. Part of its

strength will depend upon the breadth of chapter input. That

being said, each Dame is part of LDEI. It is not a separate

entity from individual chapters. We are united by our com-

mon goal of offering important services to our communities

in the company of like-minded women who often become the

best of friends. It is, indeed, an extraordinary group of sister

tribeswomen.

PR

ESID

EN

T’S

ME

SSA

GE

Toria congratulates Katherine on her 2008

leadership role.

Photo

by A

lan Sm

ith

4 Les Dames d’Escoffi er

Highlights

Photo

s by

June

Hay

es, S

arah

Gra

ham

& R

enie

Ste

ves

Vintage was the theme of the Neiman Marcus

Zodiac Room dinner, with white gloves,

little black dresses and whimsical hats lead-

ing the way both on Dames and in the decorations.

Dames were encouraged to wear 1950s - 1960s hats

and dresses...some Dames were especially “of the era”

and stood out among the crowd. The decor refl ected

the best of NM’s print ads, and each fl oor boasted an

amazing display that paid tribute to the upscale store’s

illustrious 100 year history. The evening was a hit!


Conference is a great place

to renew friendships and

to meet new contacts.


Dames joined in friendly

conversation and

explored business

opportunities.

Standing, left to right: Tina Wasserman, Mary Kimbrough, Shelley Barsotti Hudson,

Karen Cassady. Seated, left to right: Gine Puente-Brancatto, Shelby Schafer, Sally Bolick

Standing, left to right: Karol Wilson, Maxine Levy,

Cathy Barber, Kris Ackerman, Kathy McDaniel

Flynn. Seated, left to right: Janet Cobb,

Michelle Axley, Chena Civello

Sue Sims, Gail Greene, and Sharon worked nonstop

And making the conference a resounding success

were the Dallas Dames who created the exuberant

Texas spirit of the events. From practical planning

to creative endeavors; to donating time and prod-

uct to making special prices available; to leading

tours and seminars; the chapter gave unstintingly.

We send a special “Thank you” to all.

Sharon Van

Meter,

Deborah Orril,

Mary

Kimbrough at

the podium


Luncheon at Blue Mesa Eileen Spitalny, Amy Hoopes, Cowboy Kelly, and Kelly Morris

The Country Store sold books by Dames & chapters, jewelry, & gifts.

CiC

i Will

iam

son

PartnersActionin


Cristiana Ginatta, Cathy

Barber, and Teresa Gubbins

Partners provided generous samples of delicious foods and

beverages for all to enjoy

We sampled Adair Chocolate, Wente wines, and

Chipotle’s best

Debbie Jaramillo and

Susan Weinstein

Justin Erickson for Patron

Tequila

The food was succulent Nancy Eisman Beef’s Mary Bartz, Michaele

Musel, and Richard Chamberlain

Jennifer Smith helped Eileen Spitalny

with her FairyTale Brownies

Toria Emas and Suzanne BrownTrish Mannion served Grand Marnier


Kate MacMurray, MacMurray RanchSandra Mendes and Angie Jordan,

Gallo Family Vineyards

Carol Watson of All Clad Metalcrafters

with Gail Greene

Amy Hoopes, from Wente’s

corporate offi ce

Karen Lukin and Whole Foods served a

bountiful buffet

Katherine Newell Smith and

Alice Gaustch Foreman

Trish Mannion, CiCi Williamson, Beverly Brockus

toast the conference

Carolyn Wente and Toria Emas

Partners and Dames are working together to promote

excellence in foods, beverages, and cooking equipment.

Cowgirls and Culture was the

conference theme

Mynetta Cockerell assisted

Cheryl Indelicato of DFV Wines


Seminars were fi lled with interesting and useful information from the latest

technology marketing to the merits of artisan cheeses and grass fed beef.

Pam Williams, Suzanne Brown, along with Lisa Ekus

and Virginia Willis (pictured) led the

New Media seminar

Dames listened to important differences between

grass and grain fed beef

name to come

Lori Willis and Kathy Gottsacker hope to form a

St. Louis chapter

Lynn Fredericks, and Johanna Brown attended

the cheese seminar

Cheese expert Paula Lambert’s seminar

was excellent

Highlights


Dotty Griffi th introduced entreprenuer Dee Lincoln who delivered an

inspiring keynote address

The keynote address was inspirational and memorable.

Keynote

The Saturday Council of Delegates meeting was attended by

almost all delegates. The complete minutes are available from

your chapter president. Dame Peg Rahn called the roll of del-

egates. Present were:

COUNCIL of DELEGATES See photos on page 29.

CHAPTER FIRST LAST

Atlanta Barb Pires

Atlanta Becky Minchew

Atlanta Cathy Conway

Atlanta Shelley Sawyer

Austin Johanna Brown

Austin Kelly Ann Hargrove

Board Gail Greene

Board Holly Hadsell El Hajji

Board June Hayes

Board Katherine Smith

Board Pat Mozersky

Board Peg Rahn

Board Suzanne Brown

Board Teresa Farney

Board Toria Emas

Boston Terry Golson

British Columbia Cindy Evetts

British Columbia Wendy Taylor

Charleston Deidre Schipani

Chicago Barbara Glunz

Chicago Brenda McDowell

Chicago Sara Reddington

Cleveland Cricket Karson

Colorado Ellen Sweets

Colorado Joan Brewster

Dallas Amy Padden

Dallas Deborah Orrill

Dallas Dolores Snyder

Dallas Mary Kimbrough

Hawaii Abigail Langels

CHAPTER FIRST LAST

Hawaii Elisabeth Iwata

Houston Marian Tindall

Houston Merrianne Timko

Kansas City Kathy Pelz

Los Angeles Deanne French

Los Angeles Peg Rahn

Miami Ana Plana

Minneapolis Karen Coune

Minneapolis Lois Tlusty

Monterey Bay Mary Chamberlin

New York City Abigail Kirsch

New York City Deborah Mintcheff

New York City Eleanor Sigona

New York City Mary Ellen Griffi n

New York City Myra Clement

New York City Roberta Morrell

Palm Springs Cherine Fanning

Palm Springs Ellen Yohai

Philadelphia Dorothy Koteski

Philadelphia Nancy Miller

Phoenix Eileen Spitalny

San Antonio Di-Anna Arrias

San Antonio Tracey Mauerer

San Diego Carol Blomstrom

San Diego Janet Burgess

San Francisco Carolyn Wente

San Francisco Marie Simmon

San Francisco Sandy Hu

Seattle Alice Gautsch

Seattle Braiden Rex-Johnson

Seattle Dorene Centioli-McTigue

Washington DC Annie Boutin King

Washington DC CiCi Williamson

Washington DC Joan Hisaoka

Washington DC Kelly Morris

Washington DC Phyllis Frucht


In 1772, Philippe Clicquot founded a wine-making busi-

ness that was destined to become a name known world-

wide. In 1798, his son, François, married Barbe Nicole

Ponsardin, and at the time of François’ untimely death in

1805, the young 27-year-old widow decided to continue her

husband’s legacy. A woman of vision, she became the driving

force behind the prestige and success of the brand, which in

1810 was renamed Veuve Clicquot Ponsardin. Of notable in-

terest to LDEI is the cuve known as La Grande Dame, which

was served at this year’s Grande Dame dinner at the prestigious

Crescent Court Hotel. And every Dame is familiar with the

bright yellow label champagne known simply as Veuve Clicquot.

The House of

Veuve Clicquot Ponsardin


Portions of this text and the list of community and charitable

endeavors were taken from the companys’ web sites. Courtesy

photos.

Ever in pursuit of excellence and innovation, in 1816 Madame

Clicquot invented the riddling table with the aim of obtaining

clarifi ed champagnes of unrivalled quality. She became known

by her contemporaries as the “Grande Dame of Champagne,” in

recognition of her audacity and determination.

Row by row, Madame Clicquot used her skills to develop an ex-

ceptional wine-growing territory, consisting of 515 hectares in the

heart of the Champagne region’s fi nest vineyard estates. The vines

face north, an unusual exposure, but one that is highly successful.

La Manison du Patrimoine Historique, located at the beautiful

Clicquot family home “Manoir de Verzy,” is a culinary historian’s

dream. Here are housed (in state of the art surroundings), records

dating from 1772 to 1950. This treasure trove of information on

plantings, champagne making methods as they changed over the

years, national and international business deals, viticultural news,

family history and history of Reims and the Champagne Region is

available upon request.

Today, both in France and abroad, the Veuve Clicquot brand

continues to embody the values held dear by Madame Clicquot:

modernity and audacity blended together with an emphasis on

quality and expertise that are second to none. Veuve Clicquot is

an important part of prestigious Moët Hennessy, a partner of the

Moët Hennessy Louis Vuitton group. Known for luxury wines,

spirits, fragrances, and fashions, the group’s awareness of global

needs may be less known. They play an important and noteworthy

role in medical research and humanitarian needs, provide funds

for community and business awards, and support cultural and arts

institutions and events.

Go to www.lvmh and www.veuve-clicquot for details on

the wines and viticulture, the history, and the future…

and be amazed. The sites are beautiful and informative.

A partial list of endeavors supported by LVMH follows.

• The Pasteur Institute

• Urology research

• Cancer research

• Research into aging

• Research against AIDS (American Foundation for AIDS Research) - USA

• Research into Parkinson’s Disease Carried out by Parkinson’s Disease Foundation, New York - USA The American Hospital in Paris

• Restoration of historical monuments

• Patronage of major national exhibitions

• Enrichment of major museums’ collections

• Encouraging contemporary creation

Pucci and Veuve Clicquot Ponsardin teamed up on a fl ashy gift idea—

a bottle of 1996 Veuve Clicquot La Grande Dame (Rated 95 Pts.

by Wine Spectator) draped from head to toe in the vibrant pink,

yellow, tangerine and black layered colors of Pucci. Inside, the bottle is

dressed in a fi tted black “caprice” dress with a vertical swirl of color.

The wet-suit-like sleeve is designed to keep the chilled Champagne at a desir-

able tasting temperature for about two hours. Unzip it to reveal another blast

of classic Pucci design.

Champagne La Grande Dame

was a highlight of

the elegant Grande Dame

dinner at the Crescent

Court hotel


Good governance, insurance, bylaws and policies were some

of the topics covered in the Chapter Presidents’ Forum held

on Thursday, October 18, at the LDEI Annual Meeting

in Dallas. More than 50 Chapter Presidents, LDEI Offi cers and

other interested Dames discussed these and other issues crucial to

chapters.

After 2007 LDEI President Toria Emas introduced attendees,

Greg Jewell, LDEI Executive Director, led with an overview of

Presidents’ responsibilities. He pointed out the LDEI calendar for

2007-2008 that lists actionable deadlines for the organization. He

also highlighted the Chapter Handbook recently updated by Past

LDEI President Dianne Hogerty and her committee.

Attorney Jackie Henson of McKenna, Long & Aldridge, LLP,

Washington, D.C., discussed legal issues and questions submitted

by chapter leaders. She emphasized the IRS’ increased oversight

on good governance, increased responsibility, transparency and vis-

ibility for 501 (c)(3) tax-exempt organizations such as LDEI. Ms.

Henson explained IRS “talking points” about good governance

She explained that every chapter must have: (1) a mission state-

ment, (2) articles of incorporation, (3) bylaws, (4) a confl ict of

interest statement, (5) a code of ethics, (6) a document retention

policy, and (7) procedures for directors (duties, responsibilities,

loyalty and attendance). What questions should chapters ask

themselves?

1. Document Retention Policy. Where are your chapter’s

articles of incorporation, bylaws, policies and procedures? What

other records do you have? Where are they kept? How long

should you keep these records? When and how do you dispose of

them? Who is responsible for maintenance of such records? Ms.

Henson affi rmed that you may keep records in digital form, but

care should be taken to keep them safe from loss. She emphasized

that in case of litigation, you have to stop document destruction

immediately.

2. Confl ict of Interest Statement. Every 501 (c)(3) tax-ex-

empt organization must have one. Do you? What is a confl ict

of interest? How do you defi ne it? What other organizations do

directors serve in addition to LDEI? What should you do about

confl ict of interest if it occurs? Directors should disclose any con-

fl icts to the board and refrain from participating where they have

or may be perceived to have confl icts of interests. How the board

deals with the confl ict should also be “memorialized” – put in

writing – in the minutes.

ForumPRESIDENTS’“Good Governance” Anchors Chapter Presidents’ Forum

By CiCi Williamson, 2003 LDEI Past President

Teresa Farney led the group as presidents shared ideas for keeping in touch

with members

Jackie Henson

Photo

by

Trac

y M

aure

r


Alice Gautsch Foreman points out ideas for member participationKatherine Newell Smith and Lynn Fredericks exchanged ideas

Pat Mozersky coordinated suggestions for LDEI new initiatives

Mary Pfeifer and Mary Moore were actively involved in discussions

“Bylaws should be consistent with State law, be fl exible, be simple

and be readable for those who come after you,” emphasized Ms.

Henson. Don’t put too many specifi cs in bylaws. It’s better to put

specifi cs in “standing rules” or policies that can be changed by the

board of directors as necessary rather than in bylaws that must be

voted upon by members at an offi cial chapter business meeting.

To a question of opening chapter meetings to the general public,

Ms. Henson responded, “You don’t want to look like a private club.

Of course, committee, business or board meetings of the chapter

do not need to be open to the public. However, invitations to pro-

grams and other charitable or educational events should be issued

to the public. It’s okay to list on the invitation, ‘First-come, fi rst-

served’ giving preference to members and charging non-members a

reasonably higher price.”

When asked about when a chapter must fi le an IRS Form 1099,

Ms. Henson said, “If more than $600 is given to one chapter

member as a stipend (to attend the LDEI Annual Conference, for

example), a 1099 must be fi led with the IRS under that member’s

social security number.

Other topics covered at the forum centered around member retention, encouraging member participation, activities to interest members of various ages and professions, and future LDEI topics for the LDEI Quarterly, conference calls, and special initiatives.


CHAPTERPHOTOS

Atlanta - Front: Gena Berry, Mary Moore, Suzanne Brown, Becky Minchew.

Back: Cathy Conway, Virginia Willis, Debi Loftis, Barbara Pires.

Dames from Far and Wide Gathered to Celebrate

Dallas Grande Dame Caroline Hunt’s renown Crescent

Court Hotel was aglow with lights, good friends and

fabulous food during the Grande Dame dinner, the

fi nale of an outstanding conference. Organized by Karol

Wilson, Dames paused for photos prior to enjoying the

Veuve Clicquot champagne reception and then a spectacu-

lar dinner prepared by the area’s leading chefs.

Chicago - Front: Nancy Brussat-Barocci, Toria Emas, Barbara Gluntz-Donovan,

Elaine Gonzalez. Back: Mary Abbott Hess, Sharon Olson, Sara Reddington,

Brenda McDowell, Karen Levin

British Columbia - Pam Williams, Wendy Taylor, Cindy Evans Horn

Photo

s by

Kri

stin

a B

ow

man

Photo

grap

hy

Dallas - Standing, left to right: Karol Wilson, Lynn Mattie, Gail Greene, Gladys Howard, Barbara Buzzell, Anita Cook Motard, Jennifer Brightman Moschel, Sally

Bolick, Dunia Borga, Paula Lambert, Louise Owens, Kim Harwell, Mynetta Cockerell, Cristiana Acerbi Ginatta, Kristine Ackerman, Mary Kimbrough, Sue Sims,

Margie McAllister, Michelle Axley, Lori Finkelman Short, Dolores Snyder, Barbara Messer, Kathy Mancini

Seated, left to right: Susan Dunn Baltimore, Deborah Orrill, Caroline Rose Hunt, Sharon Van Meter, Renie Steves

Kneeling, left to right: Sandy Breuss, Erin Petit, Shari Carlson, Teresa Gubbins, Clara Porter


Washington D.C. - Front: Annie Boutin King, Joan Hisaoka,

Katherine Newell Smith, CiCi Williamson. Back: Ann Harvey-Yonkers,

Beverly Brockus, Linda Forristal, Teresa Farney, Kelly Morris, Phyllis Frucht

Palm Springs - Front: Zola Nichols, Cherine Fanning.

Back: Joy Lavitt, Ellen Sneider, Francine Robertshaw, and Mary Clare Mulhall

Los Angeles/Orange County:

Deanne French, Peg Rahn

San Diego - Glennalie Coleman, Carol Blomstrom,

Janet Burgess, Marie Kelley

Houston - Marian Tindall, Debbie Jaramillo, Merrianne Timko

Colorado - Rebecca Pasquarello, Teresa Farney, Ellen Sweets, Joan Brewster

Charleston - Sarah Graham,

Deidre Schipani

Austin - Johanna Brown

Hawaii - Abigail Langlas, Holly Hadsell-El-Hajji, Elizabeth Iwata, Lori Wong

Philadelphia - Nancy Miller, Dottie Koteski, Charlotte-Ann Albertson,

Ann-Michelle Albertson

Photo

s by

Kri

stin

a B

ow

man

Photo

grap

hy

San Antonio – Pat Mozersky, Cheryl Jividen, June Hayes, Ann Thacker, Tracey

Maurer, Di-Anna Arias

New York - Front: Eleanor Signoa, Carol Brock, Deborah Mintcheff, Mary Ellen

Griffi n, Suzen O’Rourke. Back: Myra Clement, Roberta Morrell, Emily Snyder,

Lila Gault, Jane Butel, Abigail Kirsch, Lee Wooding.

Minneapolis/St/ Paul - Mary Bartz, Lois Tlusty, Karen Couné

San Francisco - Sandy Hu, Janet Griggs, Marie Simmons, Bevery Barbour-

Soules. Not pictured: Carolyn Wente, Kate MacMurray.

Miami/South Florida – Lourdes Castro, Susan Weinstein, and Ana Plana

Seattle – Front: Dorene Cintioli-

McTigue, Marcella Rosene. Back: Alice

Gautsch Foreman, Braiden Rex- Johnson

Monterey Bay - Mary ChamberlinBoston - Terry Golson

Cleveland - Crickett Karson

Kansas City - Kathy Pelz, Dianne Hogerty



3

21COMMUNICATION

• Articulated a revised mission: LDEI is an invitational

organization of women leaders in food, beverage and hospitality

whose mission is education, advocacy and philanthropy.

• Reaffi rmed the commitment to an INTERNATIONAL

outlook.

• Distributed a new bi-monthly e-newsletter written by the Green

Tables Steering Committee.

MEMBERSHIP

• Developed and implemented a Confl ict of Interest Policy and

Disclosure Statement.

• Voted for an open call for leadership and membership on

committees.

• Introduced the concept of an LDEI Fellowship Program.

CHAPTER SUPPORT

• Established the Chapter Support Committee to be a resource to

new and old chapters. Assigned mentors to the new and

prospective chapters.

• Revitalized the Presidents’ Retreat as the Presidents’ Forum and

invited potential new chapter organizers to attend.

• The board authorized fi nancial incentives for conference

attendance with funds raised from the fi rst online auction:

– Created Two Conference Registration Waivers for each

new chapter.

– Allotted via a lottery system, three additional conference

registration waivers to one chapter from each DAL region.

The rotation will continue until all chapters have received a

waiver before adding back the winning chapter names.

L D E I 2 0 0 7

YearReview

IN

Under Toria Emas’ leadership, 2007 was a ban-ner year for LDEI. Her dedication and attention to professional standards resulted in advances that will serve as building blocks for furthering the goals of our organization. It is imperative to reinforce the highest possible membership standards and to support existing chapters, as potential chapters join our ranks. Membership services and professional advancement also were a priority. The following is a brief overview of 2007. Congratulations on an outstanding job, Toria.

— Editor

Listening and working for you the 2007 Board focused on three general areas:

— Toria Emas, 2007 LDEI President

Photo

by

Sara

h G

raham


BOARD MEMBERSOUTGOING/INCOMING

2008 Board of DirectorsLeft to right front: Wendy Taylor (British

Columbia, Director at Large),

Phyllis Frucht (D.C., Treasurer),

Katherine Newell Smith (D.C. ,

President), Suzanne Brown (Atlanta, 1st

VP/Incoming President). Standing: Alice

Gautsch Foreman (Seattle, Director

at Large), Myra Clement (New York,

Director at Large), Toria Emas (Chi-

cago, Immediate Past President), Teresa

Farney (Colorado, 3rd VP/Communica-

tions), Sarah Graham (Charleston, 2nd

VP/Quarterly Editor), Marie Kelley (San

Diego, Director at Large).

2007 Board of DirectorsLeft to right front: Suzanne Brown

(Atlanta, Treasurer), Toria Emas (Chicago,

President), Pat Mozersky (San Antonio,

2006 President/Immediate Past Presi-

dent), Gail Greene (Dallas, Director at

Large). Back: June Hayes (San Antonio,

2nd VP/Quarterly Editor), Peg Rahn

(LA/Orange County, Secretary), Kather-

ine Newell Smith (D.C., 1st VP/Incom-

ing President), Holly Hadsell-El-Hajji

(Hawaii, Director at Large), Teresa Farney

(Colorado, 3rd VP/Communication) Not

pictured: Lila Gault (New York, Director

at Large).


OUR FIRST ONLINE AUCTION RAISES $35,000 FOR LDEI

The cry – “ready, set, bid” – was heard around the country, as

LDEI put the annual silent auction online this year! Auction

Co-chairs Lila Gault and Dianne Hogerty—received 90

packages from more than half of all Chapters and many in-

dividual members.

cMarket.com, the leading provider of online auction soft-

ware and support, offered a user-friendly platform of services

that made bidding available 24/7 from the opening bell on

October 1 until fi nal bids on October 20. Nearly $35,000

was raised – a record total – from 75 bidders. Some 30% of

the winners were non-members.

Highest bid was $3200 for breakfast, lunch or dinner at

Dame Ina Pinkney’s eponymous INA’s restaurant in

Chicago, complete with two tickets to an Oprah taping.

Other big ticket items included a week at Dame Gladys Howard’s Little Cayman Island resort – Pirates Point

– which went for $2800, three nights and lunch at Dames

Dolores and Karen Cakebread’s Napa Valley winery to-

talled $1800, and $1200 for dinner and vineyard tour at

Klipsun Vineyards, courtesy of Dame Trish Gelles.

CORNUCOPIA 2008 will open on October1 next year. Volunteers are needed for solicitation, administration, and bidding!

Bidding was intense Of course there was fortifi cation

Susan Dunn organized Lila Gault worked nonstop

Bidding was fun


Not An Every Day School Lunch…100% Hawai’i

Grown Edible Lesson for Waimea Students

To really reach out into the com-

munity to encourage dialogue at all

levels and ages of consumers, Les

Dames Hawai’i Chapter and Slow

Food Hawai’i approached Waimea

Middle School’s Mala’ai Garden

Leader, Amanda Rieux, and Health

Teacher, Milette Camara, to invite

their students to participate in a spe-

cial lunch.

Les Dames then asked fellow Dame

Chef ‘Olelo Pa’a to create the menu

using only ingredients grown and

raised on The Big Island, an area she has specialized in for several

years. Talking and thinking about where food comes from isn’t en-

tirely new for WMS students thanks to an ongoing partnership with

Mala’ai, the Culinary Garden of Waimea Middle School. Students

regularly have an opportunity to work in the school’s 3/4-acre organic

garden classroom. More than 200 WMS students — nearly half the

student population — work in the garden each semester.

The welcome was warm as eight members of Les Dames d’Escoffi er

Honolulu ushered 22 Waimea Middle School 6th and 7th Graders

into the dining room at Daniel Thiebaut’s historic restaurant for an

experience that was a far cry from a typical school cafeteria lunch.

The tables were set with crisp white linen, bright red cloth napkins

folded like beautiful bird of paradise fl owers, and dozens of knives,

forks, spoons and drinking glasses. And if that wasn’t intimidating

enough, there were hand-lettered place cards and printed menus

boasting delicacies that most of the students had never heard of: ra-

gout, radicchio, chevre and haricot verts.

The young men were asked to help the young ladies to their seats,

then to fi nd their own seat. Students were advised on how to place

the napkin in their lap and which glasses and knives and forks were

theirs…and when to use them.

Each of the three courses was plated beautifully and served by mem-

bers of Les Dames and Daniel Thiebaut’s staff. Then, the “executive

chef” for the luncheon – ‘Olelo Pa’a Faith Ogawa – explained

exactly what ingredients she had used, where on our island they had

came from, and why it was not just wonderfully delicious but also so

very nutritious.

Dames Shared Insights and Knowledge

Throughout the gathering members of Les Dames explained the

purpose of their professional organization for women in the culinary

fi eld. They helped students piece together a map that showed the lo-

cation of the many Big Island farms, ranches and food processors that

had contributed to the feast, and they also introduced and thanked

Chef Daniel Thiebaut, who threw open the doors of his award-win-

ning Waimea restaurant free of charge for the occasion.

Les Dames has hosted similar luncheons in Honolulu and Kona to

introduce students to fi ne dining, but this was the fi rst time we have

focused exclusively on 100% Hawai’i grown and produced foods. It

was a perfect marriage, especially so because some of the members

are also members of Slow Food Hawai’i’s Big Island group, which has

issued an “Eat Hawai’i Island Grown Challenge” to residents.

“I was so honored to be asked to help with this luncheon,” said Chef

‘Olelo Pa’a. “We need to focus on our keiki [children] and teach

them about taking care of themselves and of our island by eating fresh

local foods.”

“We had a great time creating this luncheon — networking, seeing

long-time friends, learning about new island delicacies,” said Waimea’s

freelance food writer Joan Namkoong. “It stretched each of us!”

Hawai’i Island members working with Chef ‘Olelo Pa’a and Joan

Namkoong included Cathy Smoot-Barrett of Kailua Candy Co., hos-

pitality consultant Jean Hull and Chef Ann Sutherland. Honolulu

members of Les Dames who fl ew in for the educational luncheon

included Jan Yap, who is a Punahou School home economics teacher,

food and beverage consultant Lori Wong, and marketing and public

relations consultant Hayley Matson-Mathes. Also assisting with

event arrangements was Nan Pi’ianaia with Slow Food Hawai’i’s Big

Island convivium.

Community Involvement

Farmers and processors donating to the gathering include Hamakua

Mushrooms, Wailea Ag Group, Hamakua Country Springs Farm,

Honopua Farm, Hirabara Farm, Nakano Farm, Hawai’i Island Goat

Dairy and Kailua Candy Co.

WMS’ Mala’ai garden is made possible thanks to a collaboration with

Slow Food USA, Slow Food Hawai’i and The Kohala Center, and

the contribution of time, talent and resources by dozens of commu-

nity volunteers, farmers, businesses, cultural practitioners and other

funders and benefactors.

To learn more about Slow Food Hawai’i’s “Eat Hawai’i Island

Grown Challenge,” go to www.slowfoodhawaii.org. To learn more

about Waimea Middle School’s Mala’ai Garden, go to www.malaai.org.

Past Presidents, left to right front: Toria Emas (Chicago 2007),

Nancy Brussat-Barocci (Chicago 1996), Dianne Hogerty (Kansas City

2005), Renie Steves (Dallas 2002), Pat Mozersky (San Antonio 2006). Back:

Abigail Kirsch (New York 2000), Pam Williams (British Columbia 1999),

CiCi Williamson (Washington D.C. 2003), Dolores Snyder (Dallas 1991),

Carol Brock (New York 1973, New York Chapter/LDEI Founder), Ann

Yonkers (Washington D.C., 1995), Dorene Centioli-McTigue (Seattle 1998),

Beverly Barbour Soules (San Diego 1997 – then New York Chapter),


LDEI PAST PRESIDENTS

TELEFORUM SCHEDULE

January 23 - How to Plan a Chapter Day Retreat -

June Hayes, Rollie Blackwell and Joan Brewster

Mid-February - LDEI Cookbook Marketing Strategies

- Marcella Rosene, Pat Mozersky, Teresa Farney,

with Sarah Hanson & Gary Luke (Sasquatch Books)

Mid-March - A Hands-on Teleforum: Computer

Shortcuts to Improve the Look of Your Writing -

CiCi Williamson

Contact Teresa Farney for more information at

[email protected]. Greg Jewell will send an

email asking for your participation.


ATLANTA

Elizabeth McDonald chaired the project to re-

vamp the Atlanta web site with help from Dames

Holly Beach, Mary Moore and Kathleen Perry.

Virginia Willis is featured in the merchandis-

ing campaign for non-alcoholic beverage recipes

she created for the Intercontinental, Crowne

Plaza, Hotel Indigo, and Holiday Inn hotels.

Representing Gold Peak Iced Tea, Virginia was

a guest on local television programs, judged the

celebrity cook-off of the American Royal BBQ

contest in Kansas City, and gave a cooking dem-

onstration for hundreds of interested spectators.

BOSTON

Linda Bassett, columnist, author, and culinary

instructor, was awarded the 2007 Excellence in

Teaching Prize at Massachusetts’ North Shore

Community College. Linda’s advanced-level

courses in the associate degree culinary program

include American Regional Cooking and Food

History. She designed and leads an annual

Workplace Seminar preparing students to attain

careers in the industry.

CHARLESTON

Patricia Agnew, who spearheads Green Tables for

the Chapter, led Culinary Institute of Charleston

students on an inaugural study abroad to Italy,

hosted by Apicius, the Culinary Institute of

Florence. The course, entitled “Food, Culture

and Society in Italy,” included food and wine

classes in Florence, Parma, Alba and Modena.

Nathalie Dupree and Marion Sullivan’s book

Shrimp and Grits which won the 2007 Benjamin

Franklin Award for best cookbook (awarded

by Southeastern Booksellers), was featured in

Better Homes and Gardens in the summer, and

Traditional Homes in November, including a

recipe from the book that was also contributed

to the Susan G. Komen Cook for the Cure fund-

raising cookbook published by Meredith. Shrimp and Grits is in its third printing.

Janet Gaffney, owner of Janet Gaffney’s The Art

of Cooking was the profi le of interest featured

in the November issue of Charleston Homes Magazine. Her cooking school emphasizes healthy

eating and easy entertainment. “Have pot, will

travel,” has been Janet’s mantra for nearly two

decades in her traveling cooking school.

Susan Fuller Slack, Charleston Chapter

President, recently worked as food/prop stylist on

a public relations initiative of the South Carolina

Department of Agriculture’s new grassroots

“Certifi ed South Carolina Branding Campaign.”

Susan also worked as food stylist on production

of a TV commercial for a popular Columbia,

South Carolina restaurant group.

CHICAGO

Carolyn Collins recently celebrated the 25th

anniversary of Collins Caviar at the Signature

Room at the 95th in the John Hancock Center.

See her website at www.collinscaviar.com.

Debra Crestoni was a recipient of the 2007

Chicago Tribune Good Eating Award as one of

the area’s leading marketers of premium and ar-

tisanal wines.

Gale Gand and Ina Pinkney were chef chairs

for the 14th Annual Chicago Food Depository

“Bag Hunger” Auction on Wednesday, October

24, at the Hyatt Regency Chicago. More than

1,000,000 meals are provided to the needy from

the proceeds of the auction.

Elaine Gonzalez, Gale Gand and Ina Pinkney participated in “The Art of Food & Wine Palm

Desert,” a four-day festival that attracted thou-

sands of culinary enthusiasts from California.

The festival featured a “Sparkling Wine and

Chocolate Reception.” Judith Dunbar Hines recently assisted the production team of TOP

CHEF – Season #4 during an eight-week shoot

in Chicago. The series will run in the winter of

2008.

Carol Haddix, Ina Pinkney, and Nancy Rodriguez were judges of the 2007 National

Beef Cook-Off held in Chicago in September.

Karen Levin tweaked and tested all of the reci-

pes for the The Spatulatta Cookbook (Scholastic

Reference, September 2007) by irrepressible little

girls Isabella Gerasole and Olivia Gerasole.

Lois Levine reported that the annual “Getting

Gourmet with Namaste” fundraiser was

successful. The great food was provided by the

Chopping Block’s Shelley Young, and there were

some fabulous auction items donated by our

Chicago Dames.

COLORADO

Ilene Kamsler, President of the Colorado Hotel

& Lodging Association, was recently awarded the

Lifetime Achievement Award for her outstand-

ing service and support of the Denver chapter of

the Hospitality Sales and Marketing Association

International (HSMAI). HSMAI is a member-

based organization of sales and marketing profes-

sionals representing the hospitality industry.

Kimberly L. Stewart’s book Eating Between the

Lines, the supermarket shoppers guide to the truth

behind foods labels, may fi nd a home with pur-

chasers of Annie’s Homegrown Macaroni and

Cheese. Coupons for a free copy are in boxes of

the pasta product.

HAWAII

Jean Hull was inducted into the prestigious

American Academy of Chefs (AAC) with

trumpets playing as she entered the ballroom.

AAC is the honor society of the American

Culinary Federation (ACF). The induction

ceremony was held at the 2007 ACF National

Convention in Orlando in July. Jean is a member

of ACF Kona-Kohala Chefs de Cuisine, Inc.,

and presents nutrition-awareness classes yearly to

thousands of children in West Hawaii.

MIAMI/SOUTH FLORIDA

Susan Weinstein has accepted an invitation to

join the board of Special Events Magazine. She

has been actively working on event marketing

projects, besides being the business development

director for LDEI. Her company weinWORKS

inc., specializes in event marketing, media rela-

tions and communications for food and fi ne

beverage companies.

MEMBER MILESTONES

HEADLINERS Nathalie Dupree Marion Sullivan


MEMBER MILESTONES

NEW YORK

Jean Bayrock was recently honored with an

International Crystal Globe Award for her

FoodVerse®. Jean’s tag is “The English Epicure.”

Emily Snyder was promoted to Director of

Sales & Marketing for the luxury Five-Star, Five

Diamond hotel, Mandarin Oriental, New York.

Ms. Snyder re-joined Mandarin Oriental Hotel

Group in early 2003 as Director of Sales for the

New York fl agship property when the hotel was

still in its pre-opening stages. Previously in the

early 1990’s Ms. Snyder was with Mandarin

Oriental’s regional sales offi ce. Prior to her ap-

point at Mandarin Oriental, New York, she was

with The Ritz-Carlton, Central Park where she

was Director of Sales & Marketing through and

beyond its pre-opening and opening stages.

PHILADELPHIA

Roberta Adamo, Chef at Penne Restaurant and

Wine Bar, was featured in Philadelphia STYLE

magazine.

Chef Alison Barshak and Ann-Michelle Albertson were judges for the regional SYSCO,

Inc. chef ’s competition in Philadelphia.

Aliza Green presented a program titled

“Delightful Herbs in the Kitchen: From the 18th

to the 21st Century” at Bartram’s Garden, the

historic home of a kitchen garden that portrays

the history, characteristics and uses of native herb

species. Her program was included in the Food

& Nutrition Conference and Exhibit held in

Philadelphia.

Manette Richardson, Director of Nutrition

and Education for Egglands Best, was the

Chair of the 2007 Exhibitor Advisory Council

at the 2007 FNCE meeting and exhibit of The

American Dietetic Association, which was held

in Philadelphia and attended by approximately

11,000 individuals.

Ellen Yin celebrated the 10th anniversary of Fork

Restaurant and Bar. The anniversary coincided

with the release of her second book, Forklore. Among the numerous testimonials of clients

was “...the two constants are superb food and

outstanding service. Actually, it’s three constants,

the third is the magic that the fi rst two inevitably

inspire!”

Vicki Pohl, Director of Catering, Philadelphia

Museum of Art; Maria Venuti Forrest, Public

Relations Consultant; and Executive Chef J.C.

Nunez -- The Restaurant Associates team --

received accolades on the opening of a unique

dining experience at The Gallery Café in the

Ruth and Raymond G. Perelman Building of the

Philadelphia Museum of Art.

Deanna Seagrave-Daly was elected Chair of the

Food & Culinary Professionals, a practice group

of the American Dietetic Association whose

members are committed to developing food

expertise throughout the profession of dietetics.

She oversees a diverse membership of over 2,000

food loving dietitians many of whom are also

chefs, food communicators and business owners.

SAN DIEGO

Carole Bloom’s book, The Essential Baker, was

featured in the November Bon Appétit magazine

and reviewed by the Associated Press (one of two

“must-have” baking books for 2007). Lemon-

Ginger Cheesecake recipe, a favorite of singer

Martina McBride, was featured in the November

People Magazine’s Country Music Special issue.

Carole will teach a “Specialty Chocolates” class at

Copia in Napa on February 3.

SAN FRANCISCO

Amy Hoopes was appointed Vice President

of Marketing for Carolyn Wente’s Wente

Family Estates, Livermore, Calif. Previously

Amy was with E. & J. Gallo Winery, represent-

ing their brands at several recent LDEI Annual

Conferences.

Zelma Long’s winery in South Africa, Vilafonte,

was named by Decanter Magazine (a British wine

magazine) as one of the 20 “Icons of the Future”

of the New World (Australia, California, South

Africa, New Zealand, Chile, and Argentina), in

their summer cover feature called “New World

Wine Icons.” Zelma developed and planted the

vineyard and oversees Vilafonte wines.

SEATTLE

Kathy Casey and husband John Casey have

opened her Dish D’Lish® concept’s fl agship

store in Seattle’s historic Ballard neighborhood.

The new cafe and gourmet food store features

fresh-made Food T’ Go Go™ as well as the Dish

D’Lish retail product line and other select spe-

cialty foods.

WASHINGTON, D.C.

Susan Belsinger’s latest book, The Creative

Herbal Home, co-authored with herbalist Tina

Marie Wilcox, is loaded with information on

herbs and essential oils, and there are recipes for

syrups, shrubs, vinegars, tinctures, all-natural

household cleaning products, fi rst aid and insect

repellents -- all made from common household

ingredients.

Rissa Pagsibigan is the new assistant manager

for the new Westend Bistro restaurant in The

Ritz-Carlton Washington D.C. Its chef is Eric

Ripert, of the 3-star Michelin-rated Le Bernardin

in New York City. A veteran of Michel Richard’s

Citronelle, Rissa is the former general manager of

Corduroy Restaurant.

Compiled by CiCi Williamson

(Washington D.C. Chapter)

Kim Stewart Jean Hull Emily Snyder Alison Barshak Amy Hoopes


HOUSTON

Merrianne Timko, Co-President

Dame Chara Gafford’s Urban Chef kitchen was the venue for the

Houston Chapter’s September staging of an “Iron Chef” competition

organized by Chara and Dame Lauren Browning. After developing

a great set of rules for the event and recruiting Dames to form teams,

Chara and Lauren worked with Dames Carla Buerkle and Jacquie Miller of The Bayou City Farmers Market to select the secret in-

gredient - squash blossoms! The judges savored dishes such as Fried

Squash Blossoms stuffed with Goat Cheese, Squash Blossom Soup

garnished with a Cheese stuffed Squash Blossom, Spicy Carrot Soup

topped with a Seafood stuffed Squash Blossom, and Quesadillas with

Mexican cheese, Epazote and Squash Blossoms, but decided to de-

clare a tie. Judges and attendees then celebrated the culinary talents

of the participants over a dish of “neutral” vanilla ice cream.

October’s dinner meeting organized by Dame Rachel Loil was

held at Maggiano’s Little Italy Restaurant in Houston’s Galleria.

Highlighting the culinary traditions of Tuscany, the dishes served

were paired with wines from the same locale – a perfect way to cel-

ebrate the fall season. The program for the evening included a pre-

sentation at the end of the dinner by Mike Rodgers, Executive Chef

of the Houston Maggiano’s Restaurant. Chef Rodgers provided his

personal insights on such topics as organizing a restaurant kitchen for

maximum effi ciency and the importance of using the best ingredients

in order to serve more than 7,500 customers a week.

PHILADELPHIA Dottie Koteski, President

Philadelphia dames hosted a lunch at Fork Restaurant for New

York Dame, Marion Nestle, on Thursday, June 28. Marion was

in Philadelphia as part of the free lecturer series at The Free Library

of Philadelphia. Her presentation that evening was titled, “What

to Eat.” The luncheon was hosted by Dame Ellen Yin. Another

NY member, Mary Ellen Griffi n, Co-President of the New York

Chapter, was in Philadelphia to enjoy her winning auction bid

“weekend in Philadelphia.” This included a stayed at the B & B of

Dame Sandy Dych.

The Annual Business Meeting and Induction of new members was

held September 5th at Susanna Foo’s Restaurant. New dames inducted

were: Les Dames Julie Bashore, Marie A Connell, Shawn Dore, Donna J Ewanciw, Michele Haines, Farhnaz Houshmand, Ann Karlen, and Deanna Segrave-Daly.

Chapter events in September and October included a Tea Ceremony

in the Japanese Tea House in Fairmount Park. The program included

a discussion of the ceremony by Tea Master Drew Hanson. Dames

and their friends and family enjoyed Oktoberfest including tradi-

tional German music, a roast pig dinner, brewery tour, and antique

shopping at Stoudts Brewery owned by Dame Carol Stoudt and

her husband. The Philadelphia Chapter has an ongoing patronage

program to support local culinary programs. On October 30th Dame

Marie Stecher, Pastry Chef and Chef Instructor, at The Restaurant

School at Walnut Hill College hosted dames and friends to dinner

followed by a presentation and tasting of dessert wines.

CHAPTER news

Carla Buerkle, Julie Hettiger-Nelson, Marian Tindall, and Jacquie Miller

Mary Ellen Griffi n and Sandy Dych enjoying the garden at Sandy’s B&B.

Seated from left to right: Yolanta Roman, Nancy Miller, Tea Master Drew Hanson,

Dottie Koteski, Louise Ceccarelli and Deanna Segrave-Daly.


Chapter News (cont.)

SAN ANTONIO

Linda Triesch, Quarterly Liaison

The San Antonio chapter gathered at Sandy

Oaks Olive Orchard for a lively gadget ex-

change and dinner featuring olives and olive

products. Sandy Winokur presented an

informative program on the Texas olive in-

dustry and her orchard’s specifi c products, as

well as a varied selection of olive oils.

A Royal Tea at the Guenther House was a

highlight of the year. Chef Darren McGrady,

formerly private chef to the Royal Family and

in the latter days, to Princess Diana, shared

tea traditions and interesting antedotes

concerning his time in the various palaces.

Attendees received his new book just off the

presses. Funds raised are earmarked for the

Lenny Angel Scholarship Fund.

Di-Anna Arias and Chef

Darren McGrady are

shown with his new

book, Eating Royally

Sandy Winokur,

pioneer in the Texas

olive industry with

her rapidly growing

Sandy Oaks Olive

Orchard, conducted

an olive oil tasting

comparing her

product to interna-

tional brands

The Atlanta chapter

Alice Waters was honored by the Chicago chapter

Dorene Centioli-McTigue introduces guests to

the Seattle chapter

Compiled by Karen Levin

(Chicago Chapter)

WASHINGTON D. C. GALA

By Carol Cutler

The 12th annual black-tie gala netted $32,500 for scholarship and

grants held at the National Museum of Women in the Arts, an ideal

fi t for the gala’s theme, “The Art of Food.” Les Dames’ chefs prepared

hors d’oeuvres for the silent auction. Following dinner and a live auc-

tion, a stunning buffet of desserts and an array of cheeses capped a

night to remember.

Master of Ceremonies was Andrea Roane, Morning News Anchor

on the local CBS station. Co-chairs were Barbara Cullen and Janis McLean, silent auction chair Phyllis Frucht, and live auction chair

Carol Cutler. Unusual auction items drew vigorous bidding - eggs

from Ann Yonkers’ farm went for $45 a dozen! Other banner items

included a private chateau in Brittany, a French dinner cooked in

the winner’s home by François Dionot, Chef/Owner of L’Academie

de Cuisine and co-owned by Patrice Dionot, and time at Dolores Cakebread’s guest cottage at Cakebread’s Napa vineyards.

Nora Pouillon, Live Auction Chair Carol Cutler, and

Rebecca Linder

Chapter President Joan Hisaoka, CBS-TV News Anchor

Andrea Roane, and Silent Auction Chair Phyllis Frucht

Photo

by

Sam

Fru

cht.


DALLAS CHAPTER History

In 1978, after leading a food and wine

tour to France for Neiman Marcus, I

went to the French Riviera for cook-

ing classes in three star restaurant kitchens.

There, I met Carol Brock, the founder

of the New York chapter of Les Dames

d’Escoffi er. Our class went to the Escoffi er

Museum where a champagne reception was

held in Carol’s honor with the presentation

of the Escoffi er medal for founding the New

York Chapter. We discussed the possibility

of one day having a chapter in Dallas.

In 1983, I received a letter from Saralie Slonsky of the NY expansion committee

asking me to found a Dallas LDE chapter.

The formation took place on August 27,

1984 with ten charter members.

At that time the mission statement stated

that Les Dames d’ Escoffer was a society

of professional women chartered to further

the role of women in the food, wine and

hospitality fi elds. Our purpose was to raise

$5,000 for scholarships. Les Dames now

could form International with Dallas as the

fi fth required chapter.

Our fi rst two fundraisers were part of a

member’s trade show and focused on wine

and food. In 1986, we were trying to come

up with a new idea for raising money. I had

just been to NY for the formation of Les

Dames d’ Escoffi er International, and a NY

member’s husband who hosted a radio show

on food interviewed me and told me how

people were grazing from one restaurant

to another. When I shared this statement,

one of our board, a real wordsmith, said,

“Raiser Grazer. We could call it a Raiser

Grazer.” We held our fi rst one in 1987 and

raised $22,000. Since then, we have raised

over $1,000,000. with $500,320 allocated

to six permanent endowments.

We have supported the M.F.K. Fisher

Award (and underwrote it one year), the

Scheslinger Library, Dallas Public Library,

the beverage Library at El Centro College,

a community garden, Days of Taste, and

Food Service Prep in high schools.

But I also would like to tell you about the

sparkling jewels in the chapter:

Two chefs are the only women members of

the Epicurean World Master Chefs Society.

One member, a former student of mine,

placed the cast of “Dallas” in homes and

condos and proceeded to cater to them.

Another Dame is a winemaker who found-

ed the Texas Hill Country Food & Wine

Festival and is a Distingished University

of Texas alumna. Four members are re-

cipients of the Dallas Morning News Who’s

Who in Food and Wine. Two are recent

Savor Dallas Spirit Award winners. Our

Dallas Morning News food editor received

the James Beard Journalism Award for writ-

ing about Parmesan cheese. A restaurateur

received the Women of Distinction Award

by Roundtable for Women in Food Service

and the Neiman Marcus Renaissance Award

for Public Service in Dallas.

Two of the charter members were, until re-

cently, co-owners of the oldest wine bar in

the state. A chef/restaurant owner has twice

been nominated for the James Beard Award

and was in Gourmet magazine as one of the

top 50 chefs in 2006. We have culinary in-

structors at El Centro, our fi rst endowment

school. Two members are top food stylists.

A charter member is a dive resort owner

who received an Order of the British Empire

from Queen Elizabeth for saving the red

headed booby bird of the Cayman Islands.

Another Dame is the owner of Rosewood

Hotels & Resorts and a Distinguished

Texas EX of the University of Texas and a

Grande Dame.

A member in PR and the Spanish Consulate

for Dallas received a special award from

Spain presented at the Spanish Embassy in

D.C. Another is the winner of the James

Beard Who’s Who in Food and Beverage

in America, the Saveur Authentic Star

Award and numerous blue ribbons for her

cheeses.

Dame Dolores Snyder was invited to say a few words about the Dallas chapter,

the host chapter for the conference. She gave a brief but insightful overview of

the chapter that made everyone proud to be there. Other chapters are encour-

aged to prepare a similar document to use in promoting their members and to

use in fund raising efforts as well as for historical records.

By Dolores Snyder, Founding Member, 1991 LDEI President


COUNCIL of DELEGATES

The chef of Exxon-Mobil World

Headquarters says when their stock

goes up it is due to what she has fed

them that day. A TV cooking show

host has been a Beard award nominee.

Two members conduct culinary tours—one

in Texas and one in Maine.

A charter member is a wine consultant for

American Airlines wine program and trains

fl ight attendants in wine knowledge.

Three nutritionists have won numerous

awards for their works. One member is

the recent recipient of European Toques

Lifetime Achievement Humanitarian Award

for putting in a water purifi cation system in

Peru 17 years ago and bringing apprentice

chefs from the Bocuse d’Or to the USA for

two week stints. She is the only female chef

member to ever receive this award.

A former student of mine is cooking to-

night [at the Grande Dame dinner] and

chairing our chapter’s Let Them Eat Cake

2008 fundraiser.

I would never have known these amazing

Dames if I had not started this chapter.

They rewarded me with a scholarship en-

dowment in my name at my alma mater,

University of Texas.

A special thanks to my chapter for all their

work in making this conference a success.

Photos from the Council of Delegates meeting.

See List of Delegates on page 11.

COOKBOOK UPDATE

Come to Our TableCooking at Home with Les Dames d’Escoffi er


This is the year to tell the world about

Les Dames d’Escoffi er. The title is

selected, copy editing is underway,

and the book is being designed. Mark

your calendars and start planning

your local PR roll out with its built-

in fundraiser opportunities. Chapters

receive 50% of the retail price of all

copies they sell. This is an excellent

opportunity to build the LDEI im-

age locally as we work together inter-

nationally. Here’s a look behind the

scenes at the publisher’s marketing

plans to date.

Positioning Statement: What do

Alice Waters, Lidia Bastianich,

Shirley Corriher and Julia Child have in common? They are all leg-

endary women in the world of food,

and they are all members of Les

Dames d’Escoffi er, an international

organization of leading women in

culinary arts, food, beverage and

hospitality industries. In this wide-

ranging cookbook, Les Dames invite

you to their tables & into their home

kitchens. This is a cookbook from

the women who’ve helped shape our

collective appetite.

Marketing Overview from Sasquatch Books:

• National print publicity targeting

all major food publications

including Gourmet, Saveur, Bon Appetit, Better Homes & Gardens.

• National broadcast publicity

targeting Food Network shows,

The Today Show, Good Morning

America, CBS This Morning,

The Splendid Table.

• 15-city Author Tour: cookbook

events in top markets across

the country, including New

York, Boston, Atlanta, Washington

D.C., Chicago, Denver, Dallas,

Los Angeles, San Francisco,

Portland.

• Regional publicity targeting all

regional media with food coverage:

daily newspapers, regional radio

shows, regional TV shows.

Working with LDEI Chapters

January 1 – Chapters received ques-

tionnaire to collect the following

information:

• Chapter liaison contact info

• Chapter regional media list

(for review copies)

• Chapter regional retail list

(for sales)

• Interest in creating & managing

on their own a chapter book

event. Could be a fundraising

event with 50% of the cover price

of all books sold going to the

chapter. Sasquatch Books will

support with invitation creation/

mailing and help contact regional

media as needed

Questionnaires should be back

to Sasquatch by March 1. Events

should be between the publication

date of Oct. 12 and Dec. 31, 2008.

Chapters should fi nalize event plans

by July 15. Chapter Public Relations

Committee Chairs will handle all

contact with the local media. All

questions regarding cookbook mar-

keting and promotions should be

sent to Teresa Farney, teresa.farney@

gazette.com.

June 1 – Book Expo America, Los

Angeles. Come to Our Table cover

on display, publicity info, cooking

demos

August 15 – Press kit and tour

schedule fi nalized

September 12 – Review copy mailed

with press kit

October 12 – Publication date


COMING SOON: Two new columns in YOUR Quarterly…and I

need your marvelously creative ideas ASAP. Deadline for editorial

is February 1, so don’t dally!!

“It Works: The Meeting or Fundraiser That Made a Difference” —

Brief descriptions of meetings that “work.” Tell me about those

meetings that kept you entertained, taught you something and

brought the chapter closer as friends and colleagues.

“Fun” Fundraising Events that really work. Describe those events

that brought in the cash and brought the chapter together. Give theme of, time needed

to produce, dollars raised, and contact name for each event.

“Mission: Possible” – Showcase a person or organization that is a benefi ciary of Les Dames

money or mentoring. Show how our philanthropy works in changing lives or making a

difference in our communities, while at the same time reminding us of the mission and

message of Les Dames d’Escoffi er.

This is YOUR magazine: Let it work for you.

Send ideas, outlines and descriptions to your PR contact or Quarterly liaison, who will

forward them to me, Sarah Graham, [email protected].

Deadlines

Spring Quarterly Deadline Feb 1

Summer Quarterly Deadline May 1

Autumn Quarterly Deadline Aug 1

Format for Member Milestones & Chapter News

Please place the correct information at the beginning of each submission.

Member Milestones

Dame’s Name (xx Chapter)

25-50 words as you would like to see it appear in print. Interesting or important business-

related activities or honors. Submissions with photos will receive prominent positions.

Press releases are not accepted. E-mail to CiCi Williamson at [email protected] by

February 10, 2008. Entries received after this date will not appear. The editorial board will

place your entry in Headliners if warranted.

Chapter News

Chapter and Title of Event (By your name, offi cer or title if any)

50-100 words per event 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. Submissions not conforming to this format may not be printed due to dead-

lines and volunteer’s lack of time. E-mail to Karen Levin, [email protected] by

February 10, 2008.

E-Newsletter Guidelines

A bi-monthly publication to keep you informed about events in other chapters

and to encourage networking. The “Traveling Dames” section lists professional

conferences or events where you may fi nd other Dames for networking. Do not

send press releases. 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

[email protected].

&Future TopicsSubmission Guidelines

FIRST CLASS

US POSTAGE

PAID

NEW ALBANY, IN

PERMIT #62

HAWAI I , OCTOBER 23-26 , 2008

The Hawaii chapter is moving wikiwiki to arrange an extraordinary conference

and plan pre- and post-meeting activities

during the 2008 LDEI Conference. You’re

assured a $190 room rate October 21-28

at the beautiful Waikiki Parc and $340 at

the world-class Halekulani, across the street,

where even our meeting rooms have ocean

views. Come early, stay late...come to talk story with sister Dames, experience Hawaii’s

rich culinary and cultural traditions, and be

wined and dined in royal Hawaiian style.

Check updated program information at:

www.ldeiorg (blog info to come from Greg)

where news will be posted as soon as it

is received.

2008 Conference UPDATE

Atlanta

Austin

Boston

British Columbia, Canada

Charleston

Chicago

Cleveland/Northeast Ohio

Colorado

Dallas

Hawaii

Houston

Kansas City/Heart of America

Los Angeles/Orange County

Monterey Bay Area

Minneapolis/St. Paul

New York

Ontario, Canada

Palm Springs

Philadelphia

Phoenix

San Antonio

San Diego

San Francisco

Seattle

South Florida

Washington, D.C.

Les Dames d’Escoffi er InternationalP.O. Box 4961, Louisville, KY 40204

Photo

by

Bob W

ickl

ey

Photo

s co

urt

esy

of

Wai

kiki

Par

c

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