Winter 2004 Adelaide, Australia • Atlanta • Austin • Boston • British Columbia, Canada Chicago • Cleveland • Colorado • Dallas • Hawaii • Houston • Kansas City Le Donne del Vino, Italy • Los Angeles • Miami • Minneapolis/St. Paul New York • Ontario, Canada • Palm Springs • Philadelphia • Phoenix San Antonio • San Diego • San Francisco • Seattle • Washington, D.C. Quarterly Les Dames dʼEscoffier International CHICAGO CONFERENCE ISSUE President’s Message Peel Me A Grape M.F.K. Fisher Award Partner Luncheon Blue Note Supper Club 2005 Board Members Chapter News Member Milestones
Transcript
Winter 2004
Adelaide, Australia • Atlanta • Austin • Boston • British Columbia, Canada
Chicago • Cleveland • Colorado • Dallas • Hawaii • Houston • Kansas City
Le Donne del Vino, Italy • Los Angeles • Miami • Minneapolis/St. Paul
New York • Ontario, Canada • Palm Springs • Philadelphia • Phoenix
San Antonio • San Diego • San Francisco • Seattle • Washington, D.C.
I have just returned from our 2004 LDEI conference in Chicago—my seventh—and I have loved them all! I al-ways come home totally energized and recharged from being in the presence of so many talented, interesting, and focused women. I learn so much from them, per-sonally and professionally, and I really treasure these opportunities. To me, this is what much of the joy of being a Dame is about. Our annual conference is the ideal place to come together with your fellow Dames, women who share common career paths and also share the importance of our vision, to share our knowledge, support our fellow members and provide leadership, educational opportunities, and philanthropic events for the larger community.
The Chicago conference gave us the perfect back-drop to experience a little of all the above. It was an ideal mix of education, entertainment, meeting old friends, and greeting new. We also welcomed our two newest chapters — CLEVELAND-NORTHEASTERN OHIO and ONTARIO, CANADA. Co-presidents of the Cleveland Chapter, CRICKETT KARSON and LILLI LIEF and Ontario Chapter Vice President JACKIE EHLERT and Secretary INGRID GANGESTAD attended the conference.
As many of you know, or can imagine, it takes an enormous amount of work to put on a conference of this size. We were so fortunate to have such dedi-cated and enthusiastic co-chairs as RITA GUTEKANST and JUDITH HINES. They set the pace for the entire Chicago chapter, led by president ROSE KALLAS, who put their hearts and souls into all the details that made this year’s conference so fabulous! Thank you! Thank you to you all!
Business Partners ProgramWe also set a record year for business partners. Search-ing for partners who share much of the same vision as LDEI does, SUSAN WEINSTEIN (Miami), our LDEI Sponsorship Director, turned in an A-1 performance. Susan designed the partnership program from the ground up and gathered partners who will be in-volved with us not just during the conference, but for the entire year. Many of our partners are interested in visiting our chapters and offering opportunities for continued programs. If you are want to learn more, please call Susan Weinstein at (305) 895-3400 or email her at [email protected].
The support of the following partners helps us sustain and grow the LDEI programs that are so much a part of our vision and mission:
Cambria Estate Vineyard & Winery (Silver)Cattlemen’s Beef Board (Silver)National Cattlemen’s Beef Association (Silver)Simi Winery (Bronze)Champagne Perrier-Jouët (Bronze)Frei Brothers Reserve (Copper)MacMurray Ranch (Copper)Melissa’s Produce (Copper)All-Clad METALCRAFTERS (Friend) Chipotle (Friend) Family Features Editorial Syndicate, Inc. (Friend)Nielsen-Massey Vanillas (Friend)Wine Country International (Friend)Kerrygold Irish Cheeses and Butter (Supporter)
PAT MOZERSKY (San Antonio), our First Vice President and President-elect, will be working with Susan to grow our busi-ness partner program during the upcoming year. If you or your chapter has any suggestions of companies that might be interested in joining us as a potential business partner, contact Pat at (210) 492-4332 or email [email protected], or Susan at the address and number preceding.
Silent AuctionThe silent auction raised over $20,000.00 under the very capable leadership of ANN STEINER (Houston) and LEE WOODING (New York)!! These wonderful women contributed untold time and we owe them a big round of applause. Congratulations Ann and Lee! Fabulous effort and even better results!
Miami Conference 2005Wonderful, tropical Miami is the site for our 2005 confer-ence. The Miami chapter, under the direction of confer-ence co-chairs ELIZABETH ADAMS and Susan Weinstein is already well underway with plans and they promise a wonderful time. So make sure you mark you calendars, pack your linen, and come to Miami September 29 through October 2, 2005.
I’m looking forward to working with you all to help LDEI grow even stronger in the upcoming year.
Dianne Hogerty
4 Les Dames d’Escoffier International
“Peel Me a Grape” at Maxim’sBy Dolores Snyder, Dallas Chapter
Descending the curved staircase to The Nancy Goldberg International Center was stepping back in time to Maxim’s in Paris. Art Nouveau pictures lined the red velvet walls and a turn to the right led into the bar where Level Vodka Martinis and Champagne Perrier-Jouët Grand Brut were being served — a festive start for the Chicago LDEI Annual Conference on Thursday night, October 14.
Hors d’oeuvres of Steak Tartare, Far East Eggrolls, Vietnamese Shrimp Spring Rolls, Smoked Salmon and Cucumber Gaufrette, Crab with Corn-Chive Brioche Pudding, and Seared Lamb Loin were passed, accompanied by a medley of cabaret tunes including “I Get No Kick from Champagne” and “The Night They Invented Champagne.”
In the Art Deco dining room, JUDITH DUNBAR HINES (Chicago), Confer-ence Co-Chair, shared the background of this Maxim’s replica that Nancy Goldberg was permitted by the Paris restaurant to create; the twin opened in 1963. The art nouveau scroll work, plush red banquettes, glistening brass inlays, stained glass, and curved mahogany woodwork were the design of Maurice Carrere. The restaurant ran until 1985, and upon Nancy’s passing, her family donated this historical gem to the City of Chicago. It’s used for entertaining by the mayor, current events, and weddings.
RITA GUTEKANST (Chicago), Conference Co-Chair, catered a menu evoca-tive of Maxim’s. Our first course was a salad of Mesclun Greens, Haricot Vert, Kalamata and Picholine Olives, Heirloom Potatoes and Tomatoes in a Mustard Vinaigrette accompanied by MacMurray Ranch Pinot Gris 2003, Russian River Valley. The entrée was Filet of Beef with Wild Mushrooms and Red Wine Reduction, Slow Roasted Salmon Tile with Roasted Red Pepper Sauce on French Lentils with Feta, and Roasted Baby Vegetables complemented the MacMurray Ranch Noir 2002, Sonoma Coast. Dessert was a Chocolate Truffle Tart with Vanilla Bean Gelato paired with Cham-pagne Mumm Joyess.
The talented musicians continued with nostalgic tunes such as “Tea For Two” and “One For My Baby,” and towards the end of the evening, “Happy Birthday” was sung to OLGA RIGSBY (New York).
Top: (left to right) Marie LeNotre, president of the Houston Chapter; Ann Steiner (Houston); LDEI Founder Carol Brock (New York), and Marilyn Cupples (Kansas City). Photo by Judi Strada.
Bottom: Olga Rigsby is serenaded with “Happy
Birthday.” Photo by Dolores Snyder.
Top: Rose Kallas, president of the Chicago
Chapter, greets attendees at Maxim’s.
Photo by Dolores Snyder.
Bottom: Olga Rigsby (New York) visits with LDEI President Gretchen Mathers (Seattle) as Champagne Perrier-Joüet Grand Brut is poured. Photo by Judi Strada.
Even before Les Dames D’ Escoffier International Conference began in Chicago, fourteen members were networking and sharing tales of career successes and, yes, failures at a daylong seminar led by ANTONIA ALLEGRA (San Francisco) titled “The Successful Profes-sional.” The goal? To focus on and analyze their careers.
By the end of the day, participants learned the best ways to find out their value to the industry, how to deal with interviews and negotiate salaries, how to prioritize, and how to market themselves for best results.
“Remember to express, don’t impress,” said Toni, referring to ways to deal with clients and co-workers. She also commented that when negotiating for a salary or benefits, whatever you believe your value is as a culinary professional to be, consider raising it. If you are an independent professional, quote a day fee first, not an hourly fee.
After leading the group through exercises in negotiation, Toni turned to marketing. “Everyone one needs an elevator speech,” she said. “When you meet someone for the first time, perhaps in an elevator, how will you tell them who you are?” Within 20 seconds or so, she explained, you should tell them your business, how you
The Successful Professional Dares to Risk
want to be perceived, who you want to attract, your niche, and why you are different. “It is one of the most useful marketing tools each of us has,” she said.
Also, she recommended that you think of your business card as a “billboard.” “It’s a relatively low-cost way to present yourself professionally and establish your marketing message,” she said. Toni suggested books and other sources for career help and passed out worksheets. One handout noted: “Dare to Risk: to believe is to risk failure. But risks must be taken, because the greatest hazard in life is to risk nothing...”
“Dare to Risk: to believe is to risk failure. But risks must be taken, because the greatest hazard in life is to risk nothing...”
By Carol Mighton Haddix, Chicago Chapter
Toni Allegra (San Francisco). Photo by Carol Haddix.
Winter Quarterly 2004 5
The day started out straightforward—36 Dames on a bus headed to four of Chicago’s top restaurants and food purveyors for behind-the-scenes tours. At our first stop, TRU restaurant manager Jeffery Ward an-nounced that the city food inspector had just arrived, and we’d have to wait outside until the inspection was finished. Understandable, but the bus was gone and Chicago was showing its cold, windy personality. Down the street we walked to the Corner Bakery for hot beverages and a survey of Chicago’s most popular café/bakery chains.
A half hour later, inside TRU, named Number 1 restaurant in Chicago this November, chefs Rick Tra-monto and GALE GAND (Chicago) lead us through the efficient kitchen they designed for a staff of 87 to create their famed multi-course tasting menus served in the minimalist art-rich dining room six nights a week.
At Frontera Grill, co-owner DEANN BAYLESS (Chicago) greeted us with the restaurant’s signature margaritas, quesadillas, seviche, and salsas as she explained why she and husband Rick stick to their restaurant duo (Topolabamba is alongside Frontera). Through their restaurants, cookbooks, television, and specialty food product line, Deann and Rick present diverse and authentic Mexican cuisine. Supporting sustainable agriculture, up to 95 percent of the ingredients they use are locally grown and produced. They have also established a nonprofit foundation that provides grants to local farmers who are exploring natural ways to extend the food-growing season.
In a lovingly restored 1908 townhouse—award-winning Charlie Trotter’s restaurant, we relished an extraordinary lunch hosted by CAROLYN O’NEIL (At-lanta). The five-course menu was inspired by recipes in The Dish on Eating Healthy and Being Delicious, a new book co-authored by Carolyn and Densie Webb. From Poached Organic Chicken Breast with Avocado-Grapefruit Vinaigrette to Heirloom Apple Crisp with Caramel-Hickory Nut Ice Cream, matching wines, courtesy of Trefethen Vineyards, were served.
Then on to our last stop, Chicago’s premier food purveyor Fox & Obel, with gourmet grocery, bakery, meat and charcuterie market, cheese shop, deli, and café. Partners Cary Attar and PAMELA FITZPATRICK (Chicago) explained how they opened in August 2001, survived the impact of 9/11, to be named Outstanding Retailer of the Year in 2002. Pam, head of the bakery, showed off their hand crafting techniques, and much more in meats through produce, to the deli, the highest volume department with foods prepared on premise. Nary a Dame left Fox & Obel without an appealing product or two to take home.
Kitchen Secrets Behind the Scenes
By Nancy Byal, Kansas City Chapter
Top left: Charlie Trotter’s Kitchen. Photo by Judi
Strada.
Top right: Jackie Ehlert, vice
president of the new Ontario Chapter,
surveys Frontera Grill’s sustainable
seafood ceviches.
Right, middle: Olive Oil collection at Fox & Obel.
Photo by Nancy Byal.
Middle: Gale Gand signs books at Tru Restaurant.
Photo by Judi Strada.
Bottom: Dames enjoy lunch at Charlie Trotter’s.
Photo by Nancy Byal.
6 Les Dames d’Escoffier International
Urban Farmers’ Markets: A Work In Progress
By Jacqueline Ehlert, Ontario Chapter
The Chicago Urban Farmers’ Market presentation was the perfect follow-up to Bill Kurtis’ captivating keynote address about sustain-able practices in the context of the development of a farm in a small Kansas town. Visionary and farmers’ market founder, ABBY MANDEL (Chicago) shared with us the rocky road that she paved one stone at a time and that eventually lead to the genesis of Chicago’s Green City Market. Her tenacious pursuit was based on an intense passion “to connect local sustainable farmers and food artisans with urban shoppers, chefs, and restaurateurs.”
Today the Chicago Green City Market is heralded by ALICE WATERS (San Francisco) as “the best sustainable effort in the country.” The theme of sustainability is one that prevailed as three other panel members presented their views on the market. David Cleverdon, who operates Kinnikinnick Farm located 90 miles northwest of Chicago, spoke about the wonderful changes and remaining chal-lenges involved in running a sustainable farm. He supplies produce to most of the high-end restaurants in Chicago. Chef and Owner of Lincoln Park’s North Pond Restaurant, Bruce Sherman, gave us a glimpse of what influenced his passion for seeking locally grown fresh fruits and vegetables and cooking seasonally.
Ron Salazar, a representative from the Mayor’s office, began by pre-senting us with his impressive career background as an architect and urban planner. His commitment to helping Abby make the market a reality was palpable as he regaled us with stories of having to arise at 4:00 a.m. to personally help set up the market. He concluded the ses-sion with a very optimistic view of future funding for the Market.
For more information on Chicago’s Green City Market contact Abby Mandel at [email protected].
Recipes to Retail, The Real Story
By Catherine Evans, Los Angeles Chapter
CAROL HADDIX (Chicago), author and Food Editor of the Chicago Tribune for the past 25 years, moderated this roundtable discus-sion. She introduced the session by noting that new products by the hundreds find their way to the paper’s Food Section every week. They arrive by mail, messenger, and in person. But the hard real-ity is that of the thousands of new products introduced each year only 3% succeed.
Renee Enna, Assistant Editor of the Chicago Tribune’s Good Eating section, explained that her team searches the marketplace for new products and tries them all. One of the tricks she uses is to open a package from the bottom for sampling—as an example, barbecue cheese crackers—and if the staff likes the product, the package is still preserved for future photography!
JEANMARIE BROWNSON (Chicago), Culinary Director of Frontera, described how the company began with a few salsas, how the salsas, as excellent products, acquired a recognized name that then lead to expanded growth and more products. Their latest addition follows a natural line of progression—chips for all those dips.
Cary Attar, CEO and President of Fox & Obel, talked about marketing and sales. “Please, no more sauces! And no more jellies or jams!” he said. He followed by saying that the market is over-loaded with these foods and their chances for success are slim. The three guiding principles he adheres to before agreeing to market a product are (1.) the item must fit into the market and, yet (2.), be innovative enough to stand out with good “clean” packaging and (3.) if a food product, it must taste better than anything like it on the market today.
YES, BILL KURTIS, YOU CAN GO HOME.............AGAIN, especially if you have a vision, a passion, and roots planted deeply in the heartland of this great country!
With a goodly dose of humor, a well-mod-ulated voice, and a very engaging manner, our keynote speaker held us spellbound.
Kurtis talked briefly about attending law school with a graduate position awaiting, when as a student working for a broadcast-ing company he witnessed the service impact of the news after a local tornado ripped a brand new highway through the state capital. With this event, his career in broadcasting crystallized. As a television anchor, writer, broadcaster, documentary producer, he has become a face familiar to millions on the programs “Cold Case Files, Investigative Reports, and American Justice.”
But, after thirty-five years in the public eye and many awards, Kurtis felt the need to return to a small town in Kansas. He had a plan to implement, and it did not include retirement.
Kurtis’ voice transmitted his care for the land, conserving it, the people on it, and the grazing herds. He researched how beef was raised for the table, feedlots, corn diets for penned animals (“an unnatural paddock existence”), the use of hormones and antibiotics, and the resulting heavily marbled beef. He questioned methods, the destruction of natural environments, and re-lated problems such as public obesity and mad cow disease. As he shared his thoughts with us; echoes of Upton Sinclair hovered in my brain; I remembered passages from Eric Schlossers’ Fast Food Nation.
While Kurtis, a contemporary pioneer, philanthropist, and revolutionary, expounded upon his philosophy of sustainable farming practices, organic crops, healthy free-range animals, and the need for communities to protect and save this precious earth for future generations, we were swept along and inspired. Kurtis firmly believes that it is his duty—and ours—to leave a proud legacy for future generations to nurture.
Dear Dames, it is not possible to cover all that we heard, what we learned, how we felt in this short article, but if you want to read more about Bill Kurtis, log onto his web site http://www.aetv.com/tv/shows/amerjustice/meet_bill.jsp or to visit The Red Buffalo Ranch, in Sedan, Kansas, click onto http://www.theredbuffalo.com/ranchmain.asp.
Television Anchor Bill Kurtis Gives Keynote SpeechBy Jean Bayrock, New York Chapter
Winter Quarterly 2004 7
“The Art of Eating: A Celebration”By Joan Reardon, Chicago Chapter
On Friday, October 15, LDEI President GRETCHEN MATHERS (Seattle) presented Andrea Immer with the bi-annual M.F.K. Fisher Award at a luncheon honoring the 50th Anniversary of Fisher’s The Art of Eating.
Simply stated, the event was an M.F.K. Fisher love-in.
The moment the doors opened to the Crystal Ballroom at the Knick-erbocker Hotel, guests were greeted by scenes from Fisher’s life and the important people she wrote about in her many autobiographical books, accompanied by Fisher’s favorite recording of the music of jazzman Jelly Roll Morton. At each guest’s place was a copy of the Wiley 50th Anniversary edition of The Art of Eating, and both the program and the centerpieces recreated the champagne flute and fruit design of the book’s cover.
After a Perrier-Jouët Champagne toast honoring the Golden Anniversary of the book that Julia Child has said is “the essence of M.F.K. Fisher” and a fond remembrance of Fisher, Gretchen presented the M.F.K. Fisher Award to Andrea Immer, sommelier extraordinaire, author of many books on wine, consultant, and new resident of St. Helena in the Napa Valley.
In her acceptance, Andrea spoke of her career as sommelier at Windows on the World prior to September 11, 2001, and her commitment to demystify wine so people can participate in its ever-broadening enjoyment. While expecting her second child, she plans to use the award to free up some of her time to work on another book.
Chicago chefs CARRIE NAHABEDIAN and SARAH STEGNER presented a luncheon redolent of many of Fisher’s recipes for flavorful salads, improvised chowders, and significant cheeses. After a Baby Greens Salad with Striped Beets, Heirloom Pears, and Toasted Hazelnuts served with Cambria Chardonnay came the entrée of Alaskan Halibut over Saffron Potato Purée with Littleneck Clams, Smoked Bacon, and Brioche Croutons in a Tomato and Fennel Broth served with a Cambria Pinot Noir. A selection of beautiful cheeses, donated by SOFIA SOLOMON (Chicago), and breads followed with a Cambria Syrah. Especially in honor of M.F.K. Fisher, Brandy Snap Cookies were passed with coffee and tea.
The highlight of the celebratory luncheon was the appearance of Kennedy Friede Golden, Fisher’s younger daughter, who shared re-membrances of her mother with the assembled guests. She recalled feeling not that special about having a mother who wrote books, but she felt particularly grateful that her mother made the holidays so meaningful during her growing-up years. She mentioned also the extended family of her two aunts and their boys, who were almost like brothers to her, and her older sister Anna.
“I was eight years old when The Art of Eating was published,” Kennedy said, “and appropriately oblivious to my mother’s pro-fession. I was engaged in being a child, playing with my older sister, enjoying family get-togethers, and moving away from the family home in Whittier to new frontiers in northern California and Aix-en-Provence.
“Now fifty years later, the connection I feel between The Art of Eating and my experience of 46 years of life with my mother is as complex as I believe she was. In her life and her writing, her passion was always for simplicity and goodness both in food and in people. In this volume she shares that passion, bringing to life her intense personal connections with waiters, cooks, vendors in outdoor markets, men, women, children, and elders. In her stories I believe that readers will experience a richness of life seldom committed to paper.”**
It was a loving tribute that only a special daughter could give to a special mother, and as MFKF would have said, “real standing ovation stuff.” The audience was awed and appreciative.
[Editor’s note: JOAN REARDON, along with REYSA SAMUELS, chaired the M.F.K. Fisher Luncheon ably assisted by NICOLE BERGERE, NANCY BRUSSAT, NANCY HARRIS, CARRIE NAHABEDIAN, KATHY RUFF, SOFIA SOLOMON, SARAH STEGNER, CANDACE WARNER (all Chicago Dames) and the staff of the Knickerbocker Hotel.]
**Similar words appear in the “Thoughts About….” section of The Art of Eating, pp. xxiv-v.
A Letter from Kennedy GoldenTo All Who Made Chicago Possible: At last I have a moment to properly thank you for your gen-erous hospitality, and for making me take the time to really re-engage with my mother. I very much enjoyed every moment of my Chicago/Les Dames experience, and hope that you were pleased with the entire conference.
My hotel room was a reminder of past hotel experiences with family—in New York, LA, Chicago, and Europe. What fun! The luncheon, along with being delicious, was so elegant! Everyone, from the kitchen out, really did a wonderful job. . . and to have each participant receive a book was really nice.
Thank you so much, for your ongoing honoring of my mother, as well as your kind and generous inclusion of family in your celebration.
Kennedy Golden (M.F.K. Fisher’s daughter)
MARY FRANCES KENNEDY FISHER AWARD LUNCHEON
Left to right, Kennedy Friede Golden, daughter of Mary Frances Kennedy (M.F.K.) Fisher; Andrea Immer, 2004 M.F.K. Fisher Award winner; LDEI President Gretchen Mathers (Seattle); and Joan Reardon, a M.F.K. Fisher historian (Chicago). Photo by CiCi Williamson.
8 Les Dames d’Escoffier International
History of Cake DecoratingBy June W. Hayes, San Antonio Chapter
NANCY SILER (Chicago), MS, RD, LDN, CFCS, is Vice President of Consumer Affairs and Public Relations for Wilton Enterprises, a worldwide leader in the latest advances and even “wild” ideas in cake decorating. Therefore, she was on firm ground in de-claring that a desire for “something sweet” isn’t about to disappear, because even the hottest fad diet cannot knock a beautifully decorated cake off a special occasion menu. With Wilton Industries as a source, today’s cooks revel in a wide array of techniques, equipment, and design ideas for baking and decorating cakes.
Archeologists date bakeries back to 1175 B.C. when cookie like sweets—dense, hard, and flat—were baked on an open hearth. A little fruit or honey was the sweetener. In 776 B.C., “cake” was served to Olympians. And confections sweetened (perhaps for the first time) with sugar appeared in Egypt at about the same time. It wasn’t until 54 B.C. that we have records of cakes created for weddings. They were, however, very different from contemporary wedding cakes, for bakers would not discover the ability of eggs to influence tenderness, texture, and leaven for many years.
Medieval English brides were thrilled with their small stack of sweet buns, but men thought in larger strokes, and lo, the groom’s cake.
Cakes for all occasions continued to evolve and become more complicated as the cen-turies rolled by. Even with minimal kitchen equipment in the 17th century, fanciful cake decorating and sugar sculpting began and Royal Icing was developed. In the 18th century, cake recipes were published by Mrs. Raffald (The Experienced Housekeeper, 1769) and Elizabeth Moxton. But leave it to 19th century Victorians with their fond-ness for embellishments to create amazing multi-tiered cakes.
When the World Wars created a sugar shortage, bakers recycled icing or used mashed potatoes to hone their skills at piping and making flowers. It was between these wars, in 1929, that Dewey McKinley Wilton founded his now renown cake decorating school. Today the company provides bakers and decorators with an array of tools, ingredients, and ideas for cakes of astonishing complexity and beauty that leave stone hearths, wood stoves, and cake decorating feathers of the past in sweet dust.
Left to right: Cake decorating professional Lucila Jimenez (Miami), Nancy Siler of Wilton Enterprises, and Karen Straus (San Diego). Photo by June Hayes.
Winter Quarterly 2004 9
Midwestern Artisan Cheese TastingBy Marie LeNotre, Houston Chapter
On Friday, October 15, Jeff Babcock, cheese buyer for European Imports, con-ducted a Midwestern artisan cheese tasting. The cheeses were paired with a Frei Brothers 2002 Merlot Dry, Creek Valley, and poured by Vanessa Toy, the winery’s Associate Marketing Manager.
Jeff explained that the cheeses we were to taste came from Wisconsin. I was anxious to discover American cheeses I was not at all familiar with, and I knew that importing non-pasteurized cheese (except those aged more than 60 days) into the U.S. was illegal.
“Wisconsin farms combine organic farming and pasture grazing with a passion for handcrafting the finest and freshest dairy products,” he said. The number of artisan and farmstead cheeses made in the state is more than any other area in the nation. In most cases, the planning begins with the cows, their types, the grasses they graze, and the way those grasses are raised. Once the cheese making begins, there is careful handwork and innovative combinations of milk and natural ingredients that yields unique and wonderful cheese flavors.
I soon learned that every pound of cheese made in Wisconsin must be overseen by a licensed cheesemaker. In addition, only Wisconsin offers a Master Cheesemaker program—the most strenuous certification in the nation. France’s cheese-makers, watch your competition!
Our tasting ensued with Antigo’s Stravecchio Parmesan, one of the top 10 Ameri-can-made artisan cheeses, with an aging process of 20 months. I liked its creamy, sweet, and nutty flavor. Then we had Les Freres, a rich, washed-rind cheese with an earthy, nutty flavor as well. Les Freres means “the brothers” in French, and it was developed by the Crave Brothers to reflect their Irish-French heritage.
Our next cheese was Grand Cru Gruyère Surchoix, my favorite, a washed-rind, award-winning cheese aged 12 months or more, from Roth Kase. The next piece was from Uplands, a distinctive cheese from the farm’s grass-fed summer milk, using centuries-old cheese making techniques, including aging in a cave environ-ment. Their Pleasant Ridge Reserve is a Beaufort-style cheese with sweet flavors of pasture grasses, herbs, and wildflowers permeating every bite. Production of this cheese is limited to green pasture months for superior quality, we were told.
Left to right: Houston Chapter President Marie LeNotre chats with Jeff Babcock of European Imports and Vanessa Toy of Frei
Brothers. Photo by CiCi Williamson.
We tasted a cave-aged Cedar from Carr Valley, with a natural rind of native molds. We also had WIDMER’S Foil-Aged Brick, handcrafted in small batches. The curd is moved by hand from the vat to cheese molds and each is hand-turned three times on the first day. Joe Wid-mer, a third-generation Master Cheesemaker, uses real bricks—the same ones his grandfather used—to press the whey from the cheese.
We had a blast! Thank you Jeff! We also thank Frei Broth-ers Wine representative for their well-balanced Merlot. “Cheese tasting without wine, is it possible?” we asked Jeff. He said, yes, it was possible, but we Dames stood firmly and responded that a good wine enhanced tremendously the cheese-tasting process.
Les Dames MarketplaceBy Lois Levine, Chicago chapter
The LDEI Marketplace was a bustling place from Thursday, 14 October, until the closing on Sunday, 17 October.
The Marketplace was coordinated by LOIS LEVINE (Chicago) and Chicago’s Cultural Center. The Cultural Center also affiliated with Gallery 37, an arts center for high school students (cooking, photography , dance, painting, pottery and so much more) provided Chicago memorabilia. Some of the Chicago items were mugs, books, t-shirts, and scarves.
Several Chicago artists provide food oriented products, such as adorable note cards with asparagus and broccoli; watercolors with amazing, vibrant colors with fruits and vegetables as a theme; and really cool fruit and vegetable pins. The Chicago based Spice House had an amazing array of spice mixes for the creative cook. Last but not least, there were incredible cookbooks, many by our own Dames.
JOAN REARDON’S (Chicago) Poet of the Appetites: The Lives and Loves of M.F.K. Fisher, was a huge hit, especially at the book signing held on Friday afternoon. ELAINE GONZÁLEZ (Chicago) was also on hand signing her book, The Art of Chocolate. GRANDE DAME ANN WILLAN stopped by for a few minutes between engagements to sign her The Good Cook book. The list goes on!
The Marketplace was also home for the silent auction and a lovely wine tasting provided by Simi wines on the afternoon of the book signing. It was a lovely, hectic, inspiring four days. We shopped ‘til we dropped!
10 Les Dames d’Escoffier International
Exploring Career Opportunities by Thinking Outside the Box
By Karen Adler, Kansas City Chapter
Ever think of owning a clothing-optional resort and spa? Would you fly around the world to cater for Paul McCartney? What would your family think if chose not to be a doctor and went to work for free in a restaurant (fine dining mind you!)?
Our three presenters did exactly these things. By simply sharing their career paths, we learned enormously from these Dames.
Moderator DEBRA CRESTONI (Chicago), owner of Chicago Brands, Ltd. and Con-noisseur Wines, imports and distributes premium boutique wines. From her unique approach of dealing only in the wines of her choice, our ‘thinking outside of the career box’ commenced.
MARY CLARE MULHALL (Palm Springs) previously headed up the Quaker Oats test kitchens. About 12 years ago, she and her husband were ready for a change and checked out the growth industries. They found organized safaris, white water raft-ing, and clothing-optional resorts were all targeted to expand. They decided on the clothing-optional spa. Now the interesting part. How do you advertise? They went on-line. How do you tell your parents? Gently. How do you work with your spouse? Well, they are still happily married. Mary Clare says moving to a new town, a new business partner (your spouse), and new business concept makes you fearless. And it has paid off. They have been featured in Newsweek, are booked through 2006, are the second busiest hotel in Palm Springs, and a large part of the business is return clients—a testament to their excellence.
How does a young woman break the glass ceiling in the wine world? Master Somme-lier Belinda Chang began her story as a first generation born Chinese-American. Her parents wanted her to be a doctor or a lawyer; and this was her path as she majored in biochemistry at Texas’ Rice University. But food got in the way. With an infectious smile and twinkle in her eyes, Belinda shared her passion for drinking with friends, cooking for them, and reading cookbooks as the vices that led her astray. So while biochemistry was on her parents minds, she knocked on the back door of Cafe Annie in Houston and got a kitchen job for no pay! Her determination was rewarded. Mimi Del Grande brought her to the front of the house and trained her as a hostess, bartender, and bar server. An apt student of wine, her knowledge was lauded when she became the first woman bar captain. A career move took her to Charlie Trotter’s; after 5 years she became the wine director. Another move—to California vineyards to learn about wine growing and to become wine director of Fifth Floor in San Francisco. And now Chicago, where she is wine director for the Lettuce Entertain You restaurants and is developing a new wine bar restaurant concept for them.
Amazing DEBRA SHARPE’S food career has literally had her on the road for thousands and thousands of miles. She witnessed the grubby backstage food and catering for rock & roll bands and simply thought, “I can do better than this.” With clean tablecloths and healthy wholesome foods for the rockers, her long running gig as a caterer for the stars began. Adam and the Ants were clients for three years. She prepared 22,000 meals in 2 weeks at a Moscow festival under the most challenging of conditions. She catered for Paul McCartney on European tour, and her company handled 90% of the tours in England. In the U.S. she toured with Eric Clapton, The Who, and the Rolling Stones. She has also catered weddings and other personal events for the rock stars. Her employees are screened for discreteness and confidentiality, extremely important when working with celebrities. Debra travels have slowed down; she now resides in Chicago and currently operates five restaurants, three in Lincoln Park and two in the Gold Coast.
These four ladies with their attention to quality and detail as applied to their special ca-reers was inspiring. And we truly glimpsed into career choices “outside of the box.”
Winter Quarterly 2004 11
The City That Cooks… SizzledBy Joyce Hendley, Minneapolis/St. Paul Chapter
Chicago gave us Cracker Jack, the saltine cracker, deep-dish pizza and the malted milk shake—and, at the “City that Cooks” reception, a rollicking good time. Dames turned out in full force to sample signature Chicago foods, both famous and lesser known, to the accompaniment of sizzling live blues. Some of the tastiest highlights:
•Chicken Vesuvio—a mountain of roast chicken and potatoes, heavy on the garlic and oregano, said to resemble Mount Vesuvius.
•A hot dog cart—with all the required ketchup-free Chicago fixings: yellow mustard, electric green relish, onions, tomatoes, dill pickles, spicy-hot sport pickles, and celery salt. In that order, or else.
•The primordial salad bar—which debuted in the 1960’s at R.J. Grunt’s in Lincoln Park.
•Italian beef—a mountain of slowly roasted spice-rubbed beef, gravy, and a sprinkling of the piquant pepper salad known as giardiniera, all stuffed into a sturdy roll.
•Shrimp de Jonghe—a shrimp casserole, crusty with garlicky, buttery breadcrumbs, created at de Jonghe’s Hotel and Restaurant at the turn of the last century.
•The original brownie—created at the Palmer House hotel as a tidy dessert for ladies’ box lunches at the 1893 World’s Fair.
Between bites, we were drawn like magnets to see the Ronco Veg-o-Matic, the Ronco Pocket Fisherman, and the Ronco Kitchen Magician—once again seducing us to order before midnight tonight! These creations—and the infomercial genre they spawned—are the brainchild of Chicago’s own Ron Popeil. They were ably demonstrated by Tim Samuelson, author of But Wait —There’s More! The Irresistible Appeal and Spiel of Ronco and Popeil (Rizzoli, 2002). A personal favorite: The Ronco Trash Compactor, distinguished by its utter simplicity. To compact the trash, you merely sit on the lid: technol-ogy, unplugged.
After a wonderful evening of music, dancing, and feasting, Dames headed home with more Chicago treasures in souvenir goody bags. Among them: Jay’s potato chips, Wrigley’s gum, and—a special treat for those who remember them fondly, but rarely find them on candy-store shelves – Ferrara Candies’ Boston Baked Beans. Talk about a sweet finish.
Dames Weigh in on Diet Facts, Fads, and Fallacies
By Joyce Hendley, Minneapolis/St. Paul Chapter
The coming and going of fad diets is as American as sugar-free apple pie and, with the current low-carb craze now waning, the Next Big [Diet] Thing is no doubt on its way. What will it be—and will it finally do the trick? Providing an informed perspective on today’s “Diet Zeitgeist” were Chicago Dames MARY ABBOTT HESS MS RD and ROBERTA DUYFF MS RD, both dietitians and authors of leading refer-ence works on nutrition and food.
Mary began with a snapshot of how American eating habits have changed in recent decades. We’re eating, on average, 220 more calories per person daily and helping ourselves to ever larger portions; a typical restaurant plate has grown from 9 1/2 to 12 inches, and a 64-ounce “gulp”-size convenience store drink is considered a single serving. At the same time, our fruit and vegetable intake is woefully low, bread, milk, and egg consumption has dropped—and soda pop intake has jumped 500 percent.
The result? It’s easier than ever to be grossly overweight. Of the two-thirds of American adults now overweight or obese, said Mary, the fastest-growing segment is the “morbidly obese—those with a BMI of 40 or higher.” Facing these extremes, health experts have dialed down their expectations for weight loss in most people, she added, and focus on los-ing 10 percent of body weight that still produces significant health improvement.
Roberta turned to how we try to lose weight. Lately it’s mostly low-carb diets including the “New” Atkins, Zone, and South Beach Diets. Initial weight loss is generally faster with these programs, she noted, but “much of it is because they are simply lower in calories.” Less food, fewer food choices equals boredom and less appetite. But these diets are hard to stick to and weight loss, after one year, is no better than when following traditional lower-fat diets. Experts warn that meat-heavy high protein diets that are high in saturated fat increase risk for heart disease, kidney stones, and bone loss. Additionally nutrients lost when carbohydrates are reduced include some of the best sources of fiber, phytonutrients, B vitamins, and potassium.
What’s the best way to attain healthy weight? While experts disagree on strategy, as no one way works for all, Roberta pointed to a consensus leaning towards the simple, “sensible” approach. “That means eating foods in moderation, because calories do count.” Eat to feel satisfied not stuffed, eat for variety without food taboos, keep refined carbohydrates like sugar to a minimum, and emphasize “good” carbohydrates from whole grains, vegetables, and fruits.
Roberta’s cartoon summed up wacky diet extremes with one school kid telling another, “Atkins says peanut butter and jelly on bread is bad for you, so now my mom puts it on my bacon.”
Top left: (left to right) Joan Reardon (Chicago) and LDEI Founder Carol Brock (New York) boogie to the music on the backlit plexiglass dance floor.
Top right: (from left) Toria Emas (Chicago), Katherine Newell Smith (Washington, DC) and LDEI Auction Co-chair Lee Wooding (New York) swing to the band sounds.
All photos by CiCi Williamson.
LDEI Board 2004
Atlanta
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14 Les Dames d’Escoffier International
After an exhilarating morning at the LDEI “Let’s Get Moving!” interactive session, attendees ea-gerly flowed into the ballroom to lunch at food and beverage stations showcasing products of our valued partners, who held court at tables arranged in a square over the backlit dance floor.
The luncheon was held in the magnificent Crystal Ballroom built in 1927. Canopied by a 28-foot-high gilded domed ceiling, it is one of the most palatial in Chicago. A Georgian style graceful balcony frames the room, lit by 764 lamps, and its floor was once the world’s largest glass dance floor. Now constructed of backlit Plexiglass, spike heeled dancers in yesteryear would sometimes crack one of the seven squares of real glass, and workmen were at the ready to replace the broken square within 60 seconds.
However, the only glass heard tinkling on Saturday, October 16, was the clink of wine glasses as our five winery partners poured their outstanding vintages. Holly Evans of CAMBRIA ES-TATE VINEYARDS, Santa Maria, California (Santa Barbara wine country), poured five: a 2003 Cambria “Julia’s Vineyard” Pinot Noir, with its slightly floral, plum and cherry flavor, a 2000 Cambria “Bench Break” Vineyard Pinot Noir, a blueberry aroma with a spicy finish that comes from the highest location on the property, and three 2000 Cambria Pinot Noirs (Clone 2A, Clone 23 and Clone 115). Cambria is a family-owned estate winery near the Pacific Ocean. (www.cambriawines.com)
The Cambria wines pair beautifully with beef, and coincidentally their table was next to the NATIONAL CATTLEMEN’S BEEF ASSOCIATION, where Dave Zino, Associate Director, Culinary Center, distributed educational brochures. BRENDA MCDOWELL (Chicago) accompanied Dave in speaking to Dames about beef, which we savored later that night at the “Night at the Blue Note” dinner. Initiated in 1898, the National Cattlemen’s Beef Association is the marketing organization and trade association for America’s one million cattle farmers and ranchers. (www.beef.org)
To the right of Beef, Perrier-Jouët’s Mia Tatic poured three champagnes to celebrate. From the gorgeous painted floral arabesque-of-anemones trademark bottle was Perrier- Jouët Fleur de Champagne 1995. Also flowing into flutes extended by Dames were Champagne Mumm “Joyess” and the Champagne Perrier-Jouët Grand Brut we earlier enjoyed at the Maxim’s opening night cabaret event. The distinguished House of Perrier-Jouët has been a part of the British-owned international drinks group Allied Domecq since 2001. (www.perrier-jouet.com)
Nearby was a delightful salad composed of outstanding quality MELISSA’S WORLD VARIETY PRODUCE. Nancy Eisman also shared samples of Ambrosia Apples, Liberty Apples, and the innovative red pear variety Starkrimsom. They are certified organic in accordance with the 2001 National Organic Program Standards (USDA). She also offered homemade biscotti incorporating Melissa’s shelf-stable products, dried cranberries and hazelnuts. Established in 1984 in Los Angeles, Melissa’s is currently the largest distributor of specialty produce in the United States. With over 800 items available at any given time, Melissa’s imports and distributes exotic fresh fruits and vegetables from around the globe. (www.melissas.com)
Around the corner, Dames were treated to a tasting of vintages from SIMI WINERY, of Healds-burg in northern Sonoma County, founded in 1876 and one of the few to survive Prohibition. Bethany Zepponi, who hosted Sip and Sign, poured a velvety Simi Winery 2001 Landslide Vineyard Cabernet Sauvignon, exhibiting toasty aromas of cherry, cranberry and plum, and two whites, the Simi Winery 2002 Russian River Reserve Chardonnay, hinting of lemon and other citrus flavors, and the Simi Winery 2003 Sonoma County Sauvignon Blanc with its grassy notes, citrus, melon and fig. (www.simiwinery.com)
It was interesting pairing the Simi wines with Kerrygold Irish Cheeses. Kerrygold is the international trademark of the Irish Dairy Board (An Bord Bainne), established in 1961 and now distributing to 80 countries worldwide. Molly O’Loughlin offered several cheeses as well as Kerrygold’s golden, sweet cream butter. The rich Dubliner cheese paired well with the red wines and pears. The semi-soft, part-skim milk Blarney Castle cheese tasted like a young
Dames Introduced to Fabulous Products at Partners Luncheon
By CiCi Williamson, Washington, DC Chapter
Brenda McDowell (Chicago) with Dave Zino of the National Cattlemen’s Beef Association.
Holly Evans (left), Cambria Estate Vineyards & Winery, with Susan Weinstein (Miami).
Shan Jacobsen (left), president of the Palm Springs Chapter, learns about fall fruits from Nancy Eisman (right) of Melissa’s World Variety Produce.
Winter Quarterly 2004 15
Vanessa Toy (left) of Frei Brothers Reserve, pouring for guest speaker Margery Miller. In the background are Sandy Hu (San Francisco) and Molly O’Loughlin (Kerrygold).
Sandy Hu (San Francisco), LDEI 3rd Vice President (left), with Molly O’Loughlin, Kerrygold Irish Cheeses and Butter.
All photos by CiCi Williamson.
Amy Hoopes (left) of Mac Murray Ranch pours for Karen Levin (Chicago).
Mia Tatic (center) of Champagne Perrier- Jouët with (left) Holly Arnold Kinney (VP Colorado Chapter) and Teresa Farney (President, Colorado Chapter).
Left to right: Los Angeles Chapter Co-Presidents Catherine Evans and Peg Rahn, Shelby Schafer (Dallas) and Bethany Zepponi of Simi Winery/Franciscan Estates.
Gouda. Like the Cheddar made by Irish monks, Vintage Irish Cheddar and Reduced Fat Vintage Irish Cheese are matured for at least 12 months. (www.kerrygold.com/usa/)
Four vintages of Frei Brothers could be sampled at the table next to Kerrygold. Vanessa Toy, Associate Marketing Manager, Modesto, California, also shared Frei Brothers Reserve wines at the Hospitality Suite, at Friday’s “City that Cooks Reception,” and at the Midwestern Artisan Cheese Tasting. The winery’s 2002 Chardonnay Russian River Valley was big with pear, peach, and citrus flavors, and a hint of vanilla and spice. 2001 Cabernet Sauvignon Russian River Valley had ripe, rich, jammy dark red fruit flavors. Frei Brothers 2002 Merlot Dry Creek Valley had flavors of cherry, berry and cocoa. The 2002 Pinot Noir, Russian River Valley captured crushed berry, cherry, and rose aromas and flavors. All the reds had a touch of vanilla and toasty oak. The winery was started in the late 1880’s by an enterprising Swiss immigrant named Andrew Frei. E. & J. Gallo Winery bought the Frei Brothers Winery in 1978. (www.freibrothers.com).
Also an E. & J. Gallo property, MacMurray Ranch—named for famed actor Fred MacMurray—was repre-sented by Amy Hoopes, who poured three vintages. MacMurray bought the original homestead in the 1940s in the Russian River Valley of Sonoma County, California, and actively farmed it for nearly 50 years. The winery is famous for its Pinot Gris and Pinot Noir. The 2003 Pinot Gris, Russian River Valley, has a hint of ripe cherimoya and nectarine. 2002 Pinot Noir, Sonoma Coast exhibits a lovely melon, pear, and lime personality on the nose. The bigger, denser 2001 Pinot Noir, Russian River Valley, is a deep, dark, opaque color with complex fruit flavors. (www.macmurrayranch.com)
Dames snapped up Fairytale Brownies donated by EILEEN SPITALNY (Phoenix). We don’t know her secret ingre-dients, but it’s possible one of them is LDEI partner’s Nielsen-Massey Vanilla favored by Chicago Dames in their pastries.
Our non-food partner All-Clad was represented by Julie Gordon and Chris Mannix (photo not available), who held forth on new products from this outstanding cook-ware manufacturer, and who also donated a cookware set to the LDEI auction. Thanks to all our LDEI partners for enhancing our organization and making the luncheon and other conference meals so outstanding.
Partners Luncheoncontinued from page 14
16 Les Dames d’Escoffier International
We entered the ballroom to find a circle of 100 chairs which put our backs, literally, to the wall. A metaphor, perhaps, but during the next three hours with PeopleBiz’s Margery Miller it was tough to escape facing ourselves. After a time, a few Dames did opt out; however the majority remained for a valuable exercise in self-awareness and understanding of chapter dynamics.
Margery told us that “any organization that is not living and working toward a higher purpose will self destruct,” and if we are “not clear about our own goals toward a higher purpose, it is hard to link to those of an organization.”
To that end, we wrote responses to these questions:
• How do I, in simple terms, describe myself?• With what do I surround myself in my home and office?• What means the most to me in my life?• How do I spend my time?• Why do I do these things?• Barring nothing, what would I most love to do?• What is my internal dialog during most of each day?• What is my external dialog? • What would I like to change about myself?
Then, with Margery directing, we evaluated our responses from these levels of consciousness* :
Got to - suicide level of consciousness and a self-destructive fear. You have a 1:7 chance of doing what you think you have got to do. Ought to - survival; 1:6 chance of success.Need to - security; 1:5Want to - socialized; 1:4Desire to - self-esteem. This internal urge is more self directed; 1:3Choose to - self-fulfillment 1:2Love to - self-actualized;1:1
(*Dr. John F. Demartini, Concourse of Wisdom School)
Next we answered similar questions, using the voice of the person to whom we feel the closest. This helped us focus on our self-values, and also become aware of what others value. The goal—to live in line with our highest values, with a greater sense of self-worth, and to be able to communicate to others what is important to them. Honoring others’ values increases our own success in communicating.
To be there for others, she indicated, we must first care for ourselves. “There is nothing to bring to the table if you are depleted,” she said.
Margery encouraged each individual to create a complete personal statement of life purpose and recite it often. She gave her own statement as an example: My life purpose is to be authentic and present and express my value through purposeful contact by being a universal center of leadership and learning. I translated it as: Be true to myself, love myself, understand and appreciate my past actions and what I have learned from them; move forward, enjoy what is here and now; trust my best instincts when dealing with others, be a student and a mentor.
She continued, ” If you have not done something until today, you weren’t ready for it, for what ever reason. When you say, ̀ I shoulda, oughta’ . . . you are placing oth-ers values higher than yours. You are projecting other values on yourself. And when you say , ̀ You oughta, you shoulda, ‘ then you are trying to have others live by your values. You will be betrayed if you expect someone else to live by your values.”
This step brought us to linking: our values, the purpose of our chapters, and activities that will mine these values.
With Margery leading, we identified LDEI core values, such as strong work and business ethics, mutual respect, admiration and support of Dames members, and passion and dedication in communicating ideas about arts of the table.
We then split into groups and applied those values to ideas that might inspire increased member activity at the chapter level:
• Use our values to guide us in selecting members, assigning Dame mentors to help channel them immediately to appropriate committees or specific jobs within the organization
• Emphasize the honor of being a member with the support LDEI provides
• Increase communications in individual chapters via a monthly chapter e-news letter similar to the LDEI e-newsletter
• Establish more formal opportunities for mentoring outside of Dames
• Organize more community outreach programs and Dame-only gatherings to make members feel closer and involved
• Do not waste energy on Dames who are not into it at the moment. We all have times, even in our busy lives, when we can dedicate involvement, and others when we cannot
• Include the chapter’s mission statement on every agenda and reiterate it at every gathering
• Invite members to create their own value lists and form a data base of each members values; then mine those members’ values by personally calling individu-als and clearly communicate the specific committee work needed according to their value set, such as doing single jobs versus chairing committees
• Invite each non-board member to attend at least one board meeting annually to increase her under-standing of chapter operations
The primary lesson was learning that each Dame has a unique set of values colored by her own experience and by that moment in her life. To use this in our chapters, we need to identify our own highest values, those of our sister Dames, and to offer service to apply these values to the chapters’ mission. When we each have a voice, we also have a stake in chapter successes. And, once we have a stake, then we can grow and build a vibrant organization that’s good for us and our communities.
Margery Miller is president of PeopleBiz, an international consulting agency she founded in 1988, that also owns Miller & Associates, a multi-million dollar commercial food service equipment sales agency. A team runs the sales agency as Margery pursues her second career as a speaker and consultant, providing insights and guidance to unlock the potential of businesses and employees.
Let’s Get Moving. . . Inspiring to ActionKatherine Newell Smith, Washington DC Chapter
Margery Miller (center) speaks with Joan Hisaoka (Washington, DC) and Elaine Corn (San Francisco). Photo by CiCi Williamson.
Winter Quarterly 2004 17
The LDEI Council of Delegates met on October 16 as part of the international conference in Chicago. There were 47 delegates and eight officers present. Here is a brief recap of the activity at the meeting.
BudgetA budget for 2005 was presented to the Council. The highlights included:
• The realization of funds from a dues increase that was approved in 2003• Reinstating a third face-to-face meeting for the Board of Directors. The July
meeting of the board was replaced by a conference call in 2004 in an effort to achieve a break-even budget. It was the consensus of the board that momen-tum was lost and a July meeting is important for keeping projects moving so expenses for this meeting were included in the 2005 budget.
• AEC Management Resources asked for a fee increase of just under 10%. The fee would be locked in for two years.
• Enhancements to the Quarterly, the most tangible member benefit. Changes to the publication were being devised for 2005.
• Free hosting for chapter Web sites on the LDEI server.
The Issue of a Name ChangeThe Name Definition Task Force, which was impaneled after a suggestion at last year’s Council of Delegates meeting, reported on its findings. SARALIE SLONSKY (New York), one of the members of the task force, provided an overview of the task force’s progress, noting that its task was to examine the name, not change it. She reviewed the three options that the task force was recommending to the group:
Leave the name as it isUse the initials (LDEI) with a tag lineChange the name completely
There was significant discussion about the issue. Some of the comments included:• The current name gives the organization the opportunity to educate those in
food service about Auguste Escoffier.• The new name should be Les Dames International, Leaders in Food, Wine
and Hospitality.• The problem is not the name; people just don’t want to find out who Es-
coffier was.• We should encourage new members to read about Escoffier.
A motion was made to proceed with the examination of the name. The motion passed in a vote of 44 in favor of continuing and 10 opposed.
Strategic PlanningLYNN FREDERICKS (New York) presented a strategic planning update. The committee looked at what would bring relevance to LDEI; currently it is very locally focused. She reported that a number of delegates met in Chicago for a discussion that focused on philanthropy. The group was in agreement that LDEI should focus on one theme and present one voice. The group will be examining programming around local farmers’ markets that could be tailored to individual chapter needs.
Lynn asked for one representative from every chapter to participate on a conference call to further define the program and its goals. She also asked the chapter leaders to facilitate discussion of the issue at the chapter level.
Conference HostingAn official form has been developed to allow all chapters equal opportunity to host an annual meeting. It was noted that 2005 had been committed to Miami and 2006 to Kansas City, with all dates open beyond that. The LDEI office is accepting applications for future conferences.
From left, Dottie Koteski (Philadelphia) meets with LDEI Delegate at Large Peg Rahn (Los Angeles), Michele Jacobs
(Washington, DC), outgoing LDEI Delegate at Large Elizabeth Adams (Miami) and Marilyn Cupples (Kansas City).
LDEI Council of Delegates ReportBy Greg Jewell, Executive Director
From left: Lucila Jimenez (Miami), Gena Berry (Atlanta), Pat Mozersky (San Antonio), LDEI First Vice President; Toria Emas (Chicago), LDEI Delegate at Large; Marianne Langan (Miami);
and Crickett Karson and Lilli Lief (Cleveland).
All photos by CiCi Williamson.
Lynn Fredericks (top left) leads a brainstorming meeting on chapter fundraising including Holly Arnold Kinney (Colorado),
Dianne Hogerty (Kansas City), Catherine Evans (Los Angeles), Marsha Palanci (New York), Doris Koplin (Atlanta), Mary
Pfeifer (Kansas City), and Shelby Schafer (Dallas).
From left, LDEI Delegate at Large Cate Simpson (British Columbia), meets with Terry Golson (Boston), Teresa Farney (Colorado),
Gretchen Mathers (Seattle) and June Hayes (San Antonio).
18 Les Dames d’Escoffier International
What a glorious grand finale to a fabulous Chicago conference!
As we boarded our buses to travel to the Blue Note Supper Club, we really didn’t quite know where we were going. Many were asking, “Where is this jazz club?”…”Is it like the speak-easy of the good old days?” Imagine our surprise as we entered the Chicago Cultural Center, the city’s architectural showplace for the lively and visual arts that had been transformed into a Dames-blue dining venue!
On the main floor level, incredible hors d’oeuvres were being served, as scheduled chapter photographs were being snapped. We imbibed Appletinis and munched on Kobe Beef Mini-burgers, Rabbit Ragout, Sushi, and Mushroom Soup Shooters…clever and original to the max! The cocktail-hour chefs included Paul Wildermuth (Opera), John Babula (Thyme), Paul LoDuca (Adobo Grill), Corey Shoemaker (Saloon Steakhouse), Rick Gresh (Caliterra) and Randy Zweiban (Na-cional 27). Beverages were courtesy of Absolut Vodka, Perrier- Jouët, Cambria, Franciscan Brothers, and Mumm Champagne.
We were then escorted to the fourth floor, where dinner was served in the magnificent rotunda. The hall is spectacularly adorned with a 38 foot Tiffany stained glass dome and white Carrara marble walls, inlaid with sparkling mosaics of colored stone, mother of pearl, and small pieces of glass. Graceful arches bear the names of great writers of the western world as the historic landmark, built in 1897, was to serve as the city’s central library.
Left, Rita Gutekanst, conference co-chair, with Jennifer Anderson, chair of the Blue Note event.
Saturday Night at the Blue Note Supper Club By Doris Koplin, Atlanta Chapter
Chicago Dames who arranged the event were Chair JENNIFER ANDER-SON, Jennifer Anderson & Associates; WENDY PASHMAN, Entertain-ing Company; INA PINKNEY of Ina’s; and KATHY RUFF, Tablescapes. The swanky evening featured cobalt satin linen from Bill Pry of BBJ Linen, silver chargers, Crystal Chrystal, and silver candlesticks. The table was centered with large silver Revere bowls spilling with lilies, roses, hydrangeas, orchids, and gardenias from Tom Kehoe of Kehoe Designs Floral and Décor. The floral centerpieces were spotlighted by Samantha Leahy of Frost Lighting.
The theme for the evening took us back to the 40’s and 50’s, and as the 15 piece Barristers Big Band played “Begin The Beguine,” many of us recalled the wonders of the Artie Shaw, Benny Goodman and Tommy Dorsey era. A grand repast featured an innovative Shrimp Cocktail and Tenderloin of Beef.
A scrumptious dessert buffet featured desserts from Chicago Dames: NICOLE BERGERE (Nicole’s Crackers), NANCY BRUSSAT (Betiste), MARIA CONCANNON (Don Juan’s Restaurante), JUDY CONTINO (Bittersweet), PRISCILLA CRETIER (Le Vichyssois), ANN DOPPES (Bistro Margot), RITA GUTEKANST (Rita’s Catering), INA PINKNEY (Ina’s). NORMA MALONEY (Lettuce Entertain You Enterprises), MARY MCMAHON (Trio Atelier).
Chicago Dames, you’re the best!
Thanks for the memories!
Chef Paul Wildermuth (left) from Opera Restaurant, creates sushi appetizers with his assistant.
(Top-middle) Dames with backs to camera, left to right: Catherine Evans, co-president of Los
Angeles Chapter; Lee Wooding (New York) and Ann Steiner (Houston), LDEI Auction Co-chairs; CiCi Williamson (DC) talking to Jean Bayrock
(New York). Back of table: Patti Ravenscroft and Connie Hay (Washington, DC), Teresa
Farney and Holly Arnold Kinney (president and vice president, Colorado Chapter), and Margery
Miller, speaker.
(Top right) From left, Chicago Dames Karen Levin, Toria Emas, and Rita Gutekanst in the
grand entrance to the Chicago Cultural Center.
Winter Quarterly 2004 19
The Last HurrahBy Marianne Langan, Miami Chapter
The brunch on Sunday morning was just the thing to send guests off after a perfect weekend; the clouds had cleared, the sky was blue, and the winds were invigorating. We entered the ballroom to the music of the Scales of Justice, the jazz band of the Chicago Bar Association. What an inspiring group made up of members like Steve Thomas on the key board, an attorney with Sidley, Austin, Brown and Wood, and U. S. District Court Judge Blanche Man-ning on saxophone who find a wonderful way to take part in the arts. Everyone had tapping toes and truly enjoyed their great music.
It was the ideal opportunity to say goodbye to old friends and arrange to contact new ones. Typically, it seemed that no one was in a hurry to see the events of the last few days come to an end; conversations flowed freely and were filled with much laughter. The buffet was filled with an interest-ing and generous variety of foods including “pink fish” which was so entertainingly put to music on Thursday evening as part of the review at Maxim’s. The Perrier-Jouët splits added the perfect toast to the festivities.
And, as if we had not had enough food over the course of the weekend, we were given a parting gift certainly better than anything those who were flying coach would have on the flights home. The fortunate few who took advantage of the tour to the Botanical Gardens were thrilled to have included this in our weekend in Chicago.
Chicago Botanic GardenBy Terry Golson, Boston Chapter
Sunday morning was blue-skied and sunny but very cold. Nonetheless, six Dames bundled up and went for a tour of the Chicago Botanic Gardens. PATTY ERD and KOCOA SCOTT-WINBUSH (Chicago) hosted. There are 23 gardens and three native habitats on the 385 acres that comprise the Gardens. We took a tram tour that provided an overview of this world-class landscape and research center, then had time to walk through some of the collections.
Also, serendipitously, at the Gardens on that Sunday, there was a display put on by a Midwest apple growers society. They were set up in a warm room in the Education Center. The sweet aromas of over 20 types of unusual and heirloom apples were enticing. There were apples to taste and cider, apple butter, and tote bags of apples for sale.
A couple of the Dames taking the tour have extensive vegetable gardens, others have perennial beds, and others simply love plants. All of us came away with ideas to bring home. The close connection between a love of good food and a love of gardening was evident in our group. Our small group bonded over discussions of beets, tomatoes, ravenous deer, beautiful flowers, and the seductions of winter gardening catalogs.
Left to right: Patty Erd and Kocoa Scott-Winbush. Photo by Judi Strada.
Event Co-chair Rita Gutekanst with Linda Goodman.
Gretchen Mather (Seattle) and Toria Emas (Chicago) enjoying champagne and Scales of Justice.
Scales of Justice, the jazz band of the Chicago Bar Association; musicians are attorneys and judges.
20 Les Dames d’Escoffier International
It was only a short ride away, but with the exception of a cool breeze and the occasional glimpse of the Sears Tower in the distance, I would have thought I had stepped south of the border and ready to be spending pesos on Churros and fresh warm Tortillas. Pilsen, one the largest Mexican communities in the United States, is located on the lower west side of Chicago, and offers visitors, residents, and busi-nesses authentic Mexican food, products, and culture.
Our intimate group was led by PAT BANTA and NANCY RO-DRIGUEZ (Chicago); our first stop, Nuevo Leon Panaderia. As we approached, the sweet aroma of hot doughnuts filled the sidewalk. The simple bakery was dominated by one long case from the front door to the counter, filled with Manitas de Queso, Churros, and other baked delights. Farther back, a table was piled high with three varieties of fresh Tortillas: Trigo, Mantequilla, and Harina.
Down the street we came upon Carnitas Uruapan, a tiny family-owned restaurant specializing in pork, as indicated by the colorful pigs in the window and the enticing scent of roasted meat. According to one employee, 4,000 pounds of pork are processed through the tiny kitchen each week. The fried pork skins are a popular item, with huge slabs sold by the dozen. As we stood in line to taste the Carnitas, the man behind the counter would occasionally chop the succulent pork, toss it onto waxed paper and serve it to those in line, much in the same way that bank tellers give children lollipops to keep them quiet.
The dining highlight: lunch at Nuevo Leon Diner, a family owned establishment started in 1962. The seven of us ate like royalty, Queso Panela, Tacos de Chorizo, Tamales, Ta-quitos Pasadita, Flautitas de Queso Panelo, Pollo en Mole,
Chile Rellano de Queso and Asado de Puerco (and all for under $60). We ate family style, sharing our plates and voting on the favorites: Taquitos Pasadita and Queso Panela.
Our finale: the Mexican Fine Arts Center and Museum. Here we were treated to a discussion and tour of the “Days of the Dead” exhibits. The Days of the Dead have their roots in the religious rituals of both the indigenous Mexicans and Spanish Catholics. The offerendas are a guiding light for loved ones to return home.
We returned to the bus, our bellies full and our minds spinning with delightful memories…Vivo Mexico!
Pilsen: Little MexicoAnn-Michelle Albertson, Philadelphia Chapter
Share Your LaurelsBy Sandy Hu
Have you or another Dame you know been the star of a high-profile newspaper or magazine feature recently? If so, please send us a copy of the story. We are gathering these clips about Dames to enhance a compelling sponsorship packet that will demonstrate that members of Les Dames d’Escoffier are the premier movers and shakers in food, beverage, and hospitality, and the most influential in the business. With so many professional food societies to choose from, it’s essential that prospects who want to sponsor a food conference pick our organization to support over all others.
The copy of your news story will not be returned so please do not send a one-of-a-kind clipping. Mail to: Sandy Hu, Sandy Hu Food Market-ing, LLC, 380 Roosevelt Way, San Francisco, CA 94114. Or e-mail to [email protected].
A Days of the Dead display in the BomBon Bakery.
Charlotte Ann Albertson (Philadelphia) leads the way into Carnitas Uruapan.
Left to right, Nancy Jessup (New York) and Nancy Rodriguez (Chicago), co-leader of Pilsen tour.
Left to right, Gena Berry (Atlanta), Nancy Jessup, Ann-Michelle Albertson (Philadelphia), Charlotte Ann Albertson, and Nancy Rodriguez.
Ann-Michelle Albertson surveys a spectacular array of colorful, decorative, and enticingly
fragrant Mexican pastries.All photos by Pat Banta Quirk.
Winter Quarterly 2004 21
2004 Epicurean Auction and Raffle SuccessBy Ann Steiner and Lee Wooding
Our Extra Special Thanks to all the Dames who bid on auction items, and to all the Dames who helped procure and/or donated auction items. The 2004 Epicurean Auction was a great success! The Auction and Raffle raised over $23,000! A new record beating last year’s combined total of nearly $14,900 by about 50%! (We’ll all have to work hard to exceed this next year!)
New to the Epicurean Auction this year was the “Chapter Offerings” category which created huge interest and was very successful with travel donations such as the New York Chapter’s Big Apple Epicurean Weekend, Washington’s Extravagant Escape Weekend, and Colorado’s Taste of the Mile High. Other chapters were creative with their offers as well. There were also wonderful donations from the Conference Sponsors and Friends, and many Dames were generous in offers from their own businesses and in sharing their vacation homes in Telluride, Maui, the Texas Hill Country, and Key Largo.
Bidding was open by proxy to all Dames and Friends, even those who were unable to attend the Conference. Two of the most sought after items (the New York and Washington Chapter Donations) were won by proxy bidders who sent in high enough offers to top the conference bids. One of the items won was by proxy from a Friend.
All items donated were wonderful, and while there are too many to mention all, here is a tease for those who could not join in the bidding fun. Fourteen Chapters participated in the Chapter Offerings, there were 10 wonderful items in the Travel category, 13 items in Cookware/Tabletop, 9 Cooking Class packages, 8 items in Lagniappe, 21 in the Food & Wine category—including great wines from our Sponsors, 11 Restaurant Donations, and 25 Books to fill our shelves! The Grand Prize of the Raffle was a SAECO Espresso Maker with a retail value of $1300! Definitely worth a $5.00 ticket!
Silent Auction Co-chairs ANN STEINER (Hous-ton) and LEE WOODING (New York) wish to thank all those who donated items, bid on items, and helped us in so many ways. An extra special thanks to CICI WILLIAMSON (DC) who put the bid book together and to ANN-MICHELLE ALBERT-SON (Philadelphia) who was dauntless in helping to sell Raffle Tickets at the Conference.
From left, Ann Steiner (Houston) and Lee Wooding (New York), LDEI Auction Co-chairs.
Photo by CiCi Williamson.
22 Les Dames d’Escoffier International
Meet Your 2005 LDEI Board of Directors
From left: Gaye Ingram (Phoenix), Peg Rahn (Los Angeles), Gloria Smiley (Atlanta), Sandra Hu (San Francisco), Pat Mozersky (San Antonio), Toria Emas (Chicago), Dianne Hogerty (Kansas City), Cate Simpson (British Columbia) and Gretchen Mathers (Seattle). Not pictured, Jerry DiVecchio (San Francisco).
PresidentDIANNE HOGERTY (Kansas City) has worked 29 years in her food public relations syndicate. She was president of her chapter from 1998-2000 and has served three years on the LDEI Board, two of those as treasurer. Dianne says, “We wanted to unify our membership by enhancing communications so telephone fo-rums, the Web site, and public relations cam-paigns were put in place by your hard-work-ing Board of Directors. This year, the Board produced a strategic plan that will sharpen our focus for the immediate future. This plan will help point us in the right direction for a strong and healthy future. I am gratified to be one of the members of the Board of Directors making that happen.”
First vice president (president elect) PAT MOZERSKY (San Antonio) served five years as president of her chapter, and two years as LDEI secretary. She writes the “Chefs’ Secrets” column, plus occasional feature articles for the San Antonio Express-News, was food editor and columnist for the San Antonio Jewish Journal, is a cookbook author, hosted “What’s Cooking San Antonio?” for Express News Television (ENTV), does menu consulting, and has run cooking schools. She says, “ I believe many still do not recognize just how empowering and useful membership in LDEI can be. The strength of our organization lies in our remarkable membership, of course, but also in our size. LDEI remains small enough to provide an arena in which dames can realisti-cally give support to one another.”
Second vice president JERRY ANNE DI VECCHIO (San Francisco) was co-founder of the San Francisco chapter, served as president, assisted in the creation of the M.F.K. Fisher Award, co-nominated two of the award winners, developed mentoring and fund-raising projects, and was honored as a Grande Dame in 2001. Retired after 43 years as a food writer and editor at Sunset Magazine, where she authored many cookbooks, Jerry continues to write and consult. In her vision for LDEI she states that, “We must strive continually for the finest standards within our professions, and lead others toward them as well. The implications of such efforts includes environmental, social, and political issues and involvements.”
Third vice presidentSANDRA HU (San Francisco) has more than 25 years of experience in food public relations and communications. She is currently senior vice president and associate director of Ketchum’s global food and nutrition practice. In this role, she provides senior counsel and strategic direction for food clients at one of the world’s top-10 largest public relations agencies. She also is director of the Ketchum Food Center, the agency’s national culinary center, and has her own business, Sandy Hu, Food Marketing, LLC. As a second term board member, Sandy says, “I can continue to provide the strategic guidance to help us promote our mission and vision to build awareness for LDEI so we can attract the best talent to grow our membership and the best sponsors to fund our organization.”
SecretaryGAYE INGRAM (Phoenix) is the owner of Proof of the Pudding, A Cooking School, a James Beard nominee for Webster’s New World Dictionary of Culinary Arts, past president, chapter liason, fund raising committee member, and co-chair of the nominating committee for the Phoenix chapter. She says, “The organization helps promote leadership in women as well as help-ing working mothers retain their family values through their love of food and hospitality. I feel that I have learned a lot over the years through my local chapter as well as my attendance at the Annual meetings and I will look forward to contributing in any way that I can.”
TreasurerGLORIA SMILEY (Atlanta) has taught vocational cooking classes for over 25 years, and for the last 12 has also worked as an independent food stylist for print and film. She’s a charter chapter member and has served as treasurer, vice president, and president. As the treasurer and office manager of a sizeable Atlanta law firm for over 30 years her duties include managing accounts payable and receivable, leasing office space, overseeing investments for various retirement funds, and managing family related trusts, funds, and short and long term investments. Gloria thinks she can be of help to Les Dames in the area of managing and investing funds. She will bring expertise to this area because she has served as treasurer of two stock clubs for over 30 years.
Winter Quarterly 2004 23
The Art of ChocolateELAINE GONZÁLEZ (Chicago) knows her chocolate. For many cooks, chocolate can be iffy, an element to approach with the wariness one would grant a temperamental diva. Yet watching Elaine at work leaves no doubt that she’s in charge. She tackles this delicious, potentially difficult medium with consummate skill to transforms it into spectacular creations.
In this breakout session, Elaine led us through tips and techniques she uses to produce her chocolate masterpieces. To begin, she demystified tempering and explained that chopped semi-sweet or bittersweet chocolate can be melted in a microwave oven on high power—two pounds for two minutes—to about 115° F, while milk and white chocolate are “fussier.” She then lowers the chocolate temperature to 90° F (88°F for white or milk) to bring it into temper. Even if the chocolate cooled a bit more, she assured us that it would still be workable. She remarked that she prefers to work with Peters chocolate, but added that even though there is a certain “snobbery about chocolate,” it’s not necessary to use expensive chocolate to produce novelty displays that may never be consumed.
Elaine guided us though forming a cornucopia—line the inside of a mold with a bag or plastic wrap and spread the lining with three layers of chocolate, using a gloved hand. While decorating the cornucopia with chocolate leaves, she noted that the leaves stay strong when made with chocolate in temper. She also dem-onstrated using acetate sheets to add gold patterns to disks, how to pipe, how to make a snow flake (pipe one section at a time), a candelabra, an apple-filled chocolate baskets, and a Day of the Dead bowl. In one short hour, Elaine proved that the diva chocolate can be divinely docile.
Directors-at-largePEG RAHN writes food/travel/lifestyle features for the Los Angeles Newspaper Group: Pasadena Star-News, San Gabriel Tribune, Long Beach Press Telegram, Los Angeles Daily News, and is a regular contributor to Better Homes and Gardens, Traditional Home, and Mexico Events and Travel. She has been her chapter’s co-president twice. She says, “Because each LDEI chapter is autonomous, much of the talent of the members that could be shared chapter to chapter has gone untapped—not because members aren’t willing to share their knowledge and experience but because they were not aware that other chapters were in need of their expertise. As a Directors-at-Large I would try to connect Dames with experience to those in need of it.”
TORIA O. EMAS (Chicago) is on the senior staff of the Chicago Bar Association and oversees the food service department, facilities, library, and staff. In her second term as a director-at-large Toria says her goals are, “To maintain and increase the visibility of LDEI’s leadership role in the food, fine beverage, and hospitality industries by increasing the activities of LDEI, evaluating the resources of LDEI, and us-ing those resources to educate our membership and advocate for women in the food, fine beverage, and hospitality industries. She also wants LDEI Board to become a high performance board that bridges the gap between the newer chapters and LDEI.
CATE SIMPSON (British Colombia), president of Cate Simpson-Culinary Public Relations, has been the chapter president, first and second vice president, and secretary. She says, “It is important that we continue to work on educating, not just women but men as well, and that we work towards a goal of civility and respect. As a member of the International Les Dames I hope to bring a Canadian perspective to the table and I hope to be a voice for BC and the new Toronto members. I also hope to gain understanding of our American sisters, their struggles, challenges and suc-cesses, and hope to both learn the lessons you can share and teach the lessons we can share.
Past presidentGRETCHEN MATHERS (Seattle) is co-founder of her chapter and served as president. She oversees more than 250 employees in her bakery and box lunch businesses but still finds time to share valuable counsel to others in the food business. She was also instrumental in many phases of the LDEI Seattle Conference. She was the first woman to be elected president of the Washington State Restaurant Association. Gretchen says, “I welcome the opportunity to continue LDEI’s path to a well-managed professional organization so we can move our focus to communications and networking for members. LDEI is the best group I have ever joined. I treasure the friend-ships and associations.” Elaine González, top left, demonstrates her skills with temperamental chocolate to create an
amazing variety of beautiful creations including a fruit basket (bottom left) and a Day of the Dead Bowl (right). All photos by Mary Evans
24 Les Dames d’Escoffier International
Some fascinating tidbits of information were shared at the Mar-keting Wines seminar moderated by retired Chicago Tribune’s food and wine columnist, William Rice:
1. The Supreme Court will decide if you can have wine shipped directly to your home.
2. An Illinois winery has beaten out the big boys for gold medal Chardonnays more than once.
3. The sommelier at your favorite high-end restaurant is no longer the stuffy French fellow.
BARBARA GLUNZ-DONOVAN (Chicago), representing The House of Glunz, Chicago wine merchants since 1883, spoke for the retailer. Currently there is a four-tier distribution for wine in much of the country: from winery to wholesale distributor to store to consumer. Wineries and wine stores can’t ship directly to consumers in many states: a law benefiting large but not small wineries. Nor does it benefit the consumer. Stay tuned. This issue was argued before the U.S. Supreme Court in December.
Fred Kohler and his late wife opened the Lynfred Winery in Roselle, Illinois, in 1979. After 25 years the winery, which first won gold medals in a 1985 national Chardonnay competition, now produces more than 50 different wines: 15,000 cases a year. Without advertising funds, Kohler’s mission has been to make every customer a salesperson. Through a wine club, newsletters, and winery events such as seminars, aroma sessions, and barrel tastings, the winery’s customer base has mushroomed.
According to Arlene Singh, the young sommelier at Chicago’s famed Everest Restaurant, the status of women in wine today re-sults from efforts of women in the wine business yesterday. How-ever, there are not a lot of women sommeliers in this country and today’s trend is more toward ethnic than sexual diversity. Among winemakers, however, there is a high percentage of women. The female gender is also well represented in boutique wine stores, but at large liquor-driven retail stores, it’s still a guy thing.
New Millennium Wine Marketing
By Sue Huffman Robison, New York Chapter
Winter Quarterly 2004 25
Austin
Networking, Noshing, and Community ServiceBy Mary Margaret Pack
Austin Chapter Program Coordinator PAMELA NEVAREZ and Austin restaurant publicist PAULA BIEHLER have kept the Austin Dames happily connected throughout the summer by arranging a series of networking happy hours at restaurants around town, including Santa Rita Cantina, Chez Zee, and Zin Bistro.
On 3 September, a group of Austin Dames toured the non-profit organization Caritas of Aus-tin, whose community kitchen provides daily hot lunches to more than 350 people, as well as numerous other social and refugee services to 15,000 families annually. Outgoing chapter president JOAN WOOD presented Caritas with a check and a shopping cart of groceries from the Dames, in what we expect to be the first step in an ongoing effort to support the kitchen. Spearheaded by Public Relations officer DIANE PRINCIPLE TUCKER, plans are in the works to organize Austin Dames as regular Caritas volunteers.
On 4 November, the Austin Dames held our annual gala dinner at the Culinary School of Austin Community College. In honor of Escoffier’s birthday, the school’s students, led by chef instructors Brian Hay and Virginia Lawrence, prepared a four-course meal titled “The Streets of Paris.” The culinary students outdid themselves with memorable food, service, and decor, complete with an ice sculpture of the Eiffel Tower, starry-night lighting, and a towering birthday cake for Escoffier.
A particularly special element of the dinner was the four wines served with the meal; they were provided by four Central Texas winemakers who are Austin Dames. SUSAN AULER of Fall Creek Vineyards, KAREN JOHNSON of Alamosa Vineyards, MADELEINE MANIGOLD of Spicewood Vine-yards, and MADELYN NABER of Flat Creek Estate Vineyards introduced their wines and discussed the pairings with each course.
CHAPTER NEWS
The current school year (‘04-’05) marks the first award of a culinary scholarship program developed by the Minneapolis/St. Paul Chapter. The scholarship was started to provide a vehicle for the chapter to reinforce their commitment to providing understanding, appreciation, and knowl-edge of food, wine, nutrition, and the arts of the table as they relate to the Minnesota area. The goal of the new program is to provide scholarship monies to qualifying female Minnesota residents for beginning, continu-ing, and specialty education courses at an accredited culinary school in the state of Minnesota. Eleven culinary programs, ranging from out-state technical schools to internationally known programs in the Twin Cities metro area, qualified to participate.
After looking at a variety of scholarship materials from other orga-nizations, the Scholarship Committee developed the scope, criteria, application form, and evaluation method for their program. At the top of the list of requirements was the desire to give monies significant enough to make a difference. As a result, two students were awarded $2,500 each:
Amanda Peterson, a second-year student at Hennipen Technical Col-lege in Brooklyn Park, a suburb of Minneapolis. Amanda has worked at a variety of local businesses including Mill City Bakery, Culvers Restaurant, Cub Foods In-store Deli & Bon Appetit catering. She was home schooled through 12th grade, plays the violin, and is active in her church. Says Amanda on her application materials, “What drives
2004-5 officers at Escoffier Dinner. Left to right, standing. Shelley Grieshaber, Edna Lynn Porter, Pamela Nevarez, Lisa Smith, Johanna BrownLeft to right, front row, Jane King, Joan Wood, Diane Principe Tucker
Austin Dames Donate to Caritas (left to right): Diane Principe Tucker, Pamela Nevarez, Joan Wood, Caritas Chef Velda Melendez, Caritas Development Director Cathryn Seymour Dorsey.
me is not only the love of working with food, but also the enjoyment of the art. The outcome of a tasteful dish is a great reward. The ones who eat it will be delighted in not only its taste, but the beauty of the plate.” An instructor reports, “She is a creative student who is eager to absorb all knowledge one is willing to pass on to her.”
Jodi Sciortino, a second-year student at St. Paul College in St. Paul, has worked at Lonestar Steakhouse and Marriott Hotels, both in Utah, and locally at Crate & Barrel and Godiva Chocolatier. Jodi was diagnosed two years ago with Celiac disease and now looks at providing foods for others to enjoy through a new lens. In her ma-terials she says, “Over the past few years I have become increasingly intrigued by foods from all over the world; the flavors, spices, and cooking techniques that are unique to each area. Being able to display these new foods as a piece of artwork, to tantalize, entice, and create a layered experience of food is an important pursuit for me.” One of her instructors says of Jodi, “She has demonstrated a very good work ethic, superior dedication and ability, and exceptional people skills while she has been here.”
To help provide the monies to support the scholarship program, the chapter plans to continue our successful Escoffier Dinner, the first of which was held this past February in cooperation with the Dakota Jazz Club and chef Ken Goff, as an annual fundraiser.
Minneapolis/St. Paul
Chapter Starts a Culinary School Scholarship ProgramBy Karen Couné, Scholarship Chairperson
26 Les Dames d’Escoffier International
Philadelphia
Chapter Completes Its 20th Year 1984-2004!By Dottie Koteski
It is a pleasure to recognize current members who were among the Charter members of the Chapter. They include: SUSANNA FOO, CLAIRE BOASI, ALIZA GREEN, MONA DOYLE, MAXINE KEYSER, and GRANDE DAME JULIE DANNENBAUM. We applaud them!
The fall business meeting was held on 20 September at MARGARET KUO’S restaurant, which has her signature name, Margaret Kuo’s. Outgoing President ANITA PIGNA-TARO turned over the reins to DOT-TIE KOTESKI. In addition to social-izing and enjoying delicious and delicate hors d’oeuvres, the evening included presentation of two $3,000 scholarships by IRENE ROTHSCHILD, Scholarship Chair.
The Chapter, through the efforts of First Vice President and Com-munity Outreach Chair, LOU-ISE CECCARELLI, has established another philanthropic program. The Chapter donated $750 to Visitation Transitional Housing, operated under Catholic Charities. This project provides housing for single women until they can get back on their feet. Funds were used to purchase household items for their home life, such as bed linens, blankets, and towels. Additionally, ROSALIE RIVERA met their Life Skills Coordinator’s request for sewing machines with money to purchase a new machine and the donation of a sewing machine.
A Thousand Days in Venice by Mar-lena de Blasi was the centerpiece for the Chapter’s event on 25 October. It included a five-course dinner with an optional wine flight and a discus-sion of this autobiography. Marlena de Blasi is an American born chef, journalist, food and wine critic who moved to Venice and married an Italian “stranger.” Discussion leaders were Chapter members LISA BOGAN and ROSALIE RIVERA. The event was planned in conjunction with Penne Restaurant and Wine Bar, the chef is ROBERTA ADAMO and the general manager is Ed Vadden.
CHAPTER NEWS
From left, Irene Rothschild, Scholarship Chair; scholarship recipients Kelly Fisher of Bucks County
Community College and Jennier Robinson of The Restaurant School at Walnut Hill College; and Mona
Sutnick, scholarship committee.
At the fall Business Meeting of Philadelphia Chapter at Margaret Kuo’s are (left to right) Irene Rothschild,
Karen Morse, Liz Thomas, Margaret Kuo, Martha Spring and Betty Jo Steel.
Attending A Thousand Days in Venice are (from left) Dames Dottie Koteski, Chapter President; Roberta
Adamo, chef of Penne Restaurant; Lisa Bogan, Second Vice President, and Rosalie Rivera.
Winter Quarterly 2004 27
Jeanne Jones leads a demonstration of her color-coded menu during our “Sea Spa Tour & Lunch” at Loews Coronado Bay Resort Sea Spa, organized by Marie Kelley.
San Diego
Color Coded Menus and Final ExamBy Marie Kelley
San Diego Dames are a small, busy, and eclectic group of professionals. We’re hav-ing a great time getting to know each other by working together and enjoying each other’s company.
On a sunny Sunday in August the San Diego Dames gathered for a little R&R and a fascinating program at the Sea Spa at Loews Coronado Bay Resort. After a spa tour, we sipped on cool Strawberry and Pinacolada smoothies.
Our very own JEANNE JONES presented her creation of “Color Coded Spa Menus”, while Loew’s very personable and talented executive chef Fabrice Gaunin, and chef de cuisine of RRR’s, Justin Searles, delighted the group with colorful, sumptuous food. The best part—we were served that exciting menu for lunch on the Spa’s beautiful patio! Before and after the program and lunch, several Dames treated themselves to amazing Spa treatments.
Our fall dinner meeting found us visiting the Art Institute of California, San Diego. DENISE ROA, chef instructor, gave us a tour of the kitchen facilities, and prepared a power point presentation on the Institute’s culinary arts program. Completing their International Cuisine quarter, our creative and delicious four-course meal was the students’ final practical exam! As a special thank you, we presented each student with our LDEI SD “Wooden Spoon Award”!
San Francisco
Books, Plans, and MentorsBy Susie Biehler
On 9 October, our chapter presented An Afternoon with Patricia Wells, inviting Dames and other food industry guests to a Provence Winter Luncheon inspired by Patricia’s latest publication, The Provence Cookbook. Our meal, dishes from the book, was served with wines from Kermit Lynch, and included one from Patricia’s own French vineyards. Purcell Murray’s gorgeous Brisbane kitchen appliance showroom was the setting. Patricia and GRANDE DAME JERRY DI VECCHIO first enjoyed a reminiscent chat about being neighbors in Provence, then Jerry moderated a conversation between Patricia and the audience.
On 17 November, DOLORES CAKEBREAD hosted a day-long Chapter Planning Retreat at Cakebread Cellars in Rutherford, California.
Honoring M.F.K. Fisher with Chicago’s JOAN REARDON took place 1 December. Joan, author of the just released Poet of the Appetites, The Lives and Loves of M.F..K Fisher, presented a special program at the Navillus-Birney Winery tasting room in M.F.K. Fisher’s last home town, Glen Ellen.
SANDY HU’S newly remodeled kitchen was the setting for our Holiday party on 8 December.
Underway, our City College/Mentoring Programs: 26 October, ELIZABETH FALKNER on starting a business; 16 November, SARA WILSON on specialty food retail; 7 December, SUSIE BIEHLER on careers in public relations and how to work with a publicist.
CHAPTER NEWS
Students and Chef Instructor Axel Dirolf, International Class, the Art Institute of California, San Diego, receive their LDEI SD “Wooden Spoon Award” from Dame Judi Strada.
Left to right: Karen Ward, Janet Burgess, Mineko Moreno, Carole Bloom, Carol Blomstrom, Denise Roa.
San Francisco Dames break for lunch at Cakebread Cellars during a day-long planning session on 17 November. From left to right, Elaine Corn, Roberta Klugman, Frances Low, Susie Biehler
(president), Toni Allegra, Joyce Jue, Gig Owen, Dolores Cakebread (host), Sara Wilson, Sandy Hu (facilitator), Suzanne Riefers Judd, Jane Armstrong, Jerry Di Vecchio, and Martine Saunier.
Photo by Martine Saunier
28 Les Dames d’Escoffier International
JOIN US September 30 - October 2
LDEI National Conference
Miami
Seattle
Chapter Establishes WSU Viticulture and Enology
EndowmentBy Alice Gautsch
The Seattle Les Dames Chapter has recently established an endow-ment through the Washington State University Foundation. The $25,000 endowment will provide scholarships to qualified female students in the university’s viticulture and enology program.
Scholarships from the Les Dames endowment will be awarded to offset tuition for women who are Washington State residents, al-ready enrolled in the viticulture and enology program, and taking a minimum of 12 credit hours total coursework. To qualify, applicants must have completed one semester, maintain a 3.0 grade point, and demonstrate financial need.
Members of the Seattle chapter will select the recipient of each scholar-ship from three students nominated by the director of the program. Recipients will be encouraged to become active in the Seattle Les Dames mentoring program and to give back to future students.
The establishment of the endowment coincides with the first year that WSU has offered a four-year degree program in the fields of vi-ticulture or enology. The program already offers two-year certificate programs in both fields in conjunction with a number of the state’s community colleges.
The Seattle chapter has contributed more that $100,000 to endow-ments and scholarships in the state over the past l5 years. This is the chapter’s second endowment.
CHAPTER NEWS
Phoenix
Seminar Program Supports Adopted Charity
By Gwen Ashley Walters
The Phoenix Chapter hosted “Cow Facts: Bovine 101,” an educa-tional seminar on 3 November at the Scottsdale Community College to raise funds for Free Arts “The Art of Cooking Program,” where chefs work with at-risk teenagers in group homes and shelters to teach basic culinary and nutrition skills. The seminar was led by Tim Doyle, senior meat buyer for European Imports, based in Chicago and Phoenix.
The enlightening session, attended by food professionals and culi-nary students, explored the American and Australian beef industries. Participants were treated to samples of corn-fed and grass-fed beef. Mr. Boyle educated the audience on the labeling differences between organic, free range, and conventional beef.
Phoenix Les Dames have “adopted” Free Arts as their charity of choice and are honored to provide funds and programs to this wor-thy cause. Several Dames have traveled to group homes to conduct cooking classes and bond with the teenagers, providing guidance and nurturing through cooking and nutritional education.
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Winter Quarterly 2004 29
MARY ABBOTT HESS chaired a special celebration of Julia Child for the Chicago Chapter of AIWF 15 November. The evening of memory sharing also honored Stephanie Hersh. Attendees ate and drank foods and wines that Julia loved. Auctioned were kitchen articles Julia wore and used. Mary Hess also did a radio show about Julia and her impact on American cooking.
LOIS LEVINE is teaching wonderful cooking classes for the Jane’s Place after school program at Nettelhorst Elementary School.
CARRIE NAHABEDIAN will conduct a demonstration class, “Winter Entertaining with NAHA Restaurant,” at Marshall Field’s Culinary Studio on Monday, 28 February, 2005, from 6 to 8 PM.
INA PINKNEY is the chef in the Quaker Supreme Instant Oatmeal commercials that are airing nationally. She also did a voiceover in two more 15-second food spots. After appearing on TV Channels 5, 7, and 9 in August for back-to-school snacks, she was also featured in an article in September.
JOAN REARDON, CAROLYN COLLINS, and JUDITH DUNBAR HINES were awarded the Chicago Tribune’s 2004 Good Eating Award on 15 No-vember, celebrating those individuals making a difference in Chicago’s food and beverage community. The awards presentation was held at a reception at the new Riverwalk campus of Kendall College’s School of Culinary Arts.
DEBBIE SHARPE opened the highly acclaimed The Goddess and Grocer in Chicago’s Bucktown/Wicker Park neighborhood. The store offers gourmet sandwiches made to order, salads, prepared meals, and gour-met groceries. She now has three places on the same street, Half &Half (her coffee shop), Feast Restaurant and Bar, and The Goddess.
ColoradoWENDY AIELLO, President of Aiello Public Relations, was honored recently at the Celebration of Hope dinner benefiting the Huntington’s Disease Society of America. One of four 2004 Distinguished Leader-ship Awards was presented to Aiello for her extensive pro bono work for organizations including Girls, Inc., Volunteers of America Guild, Gold Crown Foundation, Children’s Diabetes Foundation, and AWARE.
DallasGRANDE DAME CAROLINE ROSE HUNT was presented with the 2004 Lifetime Community Achievement Award of The Junior League of Los Angeles at their annual black tie benefit gala at The Regent Beverly Wilshire. Dr. Phil McGraw made a special presentation at the event attended by over 500 guests on 12 March. The award is presented “to an outstanding individual who has demonstrated a selfless com-mitment to the betterment of our society.”
AtlantaSusan Nicholson has a new column syndicated by Universal Press Syndicate. “Double Duty Din-ners” is a new twist on cooking once and eating twice by this registered dietitian, creator of the popular “Seven-Day Menu Planner” published in about 75 newspapers, read by about 12 mil-lion. “Double Duty Dinners,” featured in the Atlanta Journal Constitution, started nationwide December 5.
GENA BERRY is directing the culinary phase in the rollout of a new hybridized soybean, L*Star. She is also coordinating chefs for “Taste of the NFL,” a fabulous charity bash at the Super Bowl. Gena is associate producer for “Home Plate” on Turner South Network and her cooking classes were featured recently in Southern Living magazine.
NATHALIE DUPREE and Professor Jessica Harris won the Jack Daniel’s Southern Foodways Lifetime Achievement Award, given in Oxford, Mississippi, at its annual symposium. Natalie was also recently awarded an Honorary Doctorate by Johnson and Wales University. The author of 10 books, she has written extensively about the South and its food ways, and has appeared on numerous television shows.
SUZANNE BROWN, former LDEI 3rd VP, and principal of Brown Mar-keting Communications LLC, has just completed the first publication for the coffee trade titled Coffee in the U.S. Market 2004. The book, published by Beverage Marketing Corporation, is marketed to the coffee and beverage industries, and covers all segments, distribution channels and data on coffee.
AustinMARY MARGARET PACK presented a class and buffet at the Austin Museum of Art at Laguna Gloria in conjunction with the museum’s current exhibit, “Gardens, Real and Imagined.” The presentation, “Paradise Gardens and Mediterranean Gastronomy: How the medieval Islamic vision of heaven influenced the food of the Mediterranean.” It illustrated how almonds and artichokes to oranges and pomegranates first entered Europe via the Arab conquests of Spain and Sicily.
British ColumbiaMOIRA FITZPATRICK has recently taken on the national sales and marketing for Hotel Le Germain, Toronto (www.hotelboutique.com). Moira, a founding member of the British Columbia Chapter of LDEI, owns and operates M.F. Consultants Inc, specializing in sales and marketing to exclusive hotels and resorts, including Relais & Chateaux.
ChicagoCAROL MIGHTON HADDIX wrote a chapter on “Cookbooks and Manuscripts: From the 1970s to the Present” for the just-released Oxford Encyclopedia of Food and Drink in America. JOAN REARDON contributed three essays—M.F.K. Fisher, Oysters, and Oyster Bars to the encyclopedia.
MEMBER MILESTONESCompiled by CiCi Williamson
30 Les Dames d’Escoffier International
MEMBER MILESTONESDOLORES SNYDER lectured about tea aboard the Queen Mary 2, 6 to 20 December, as the ship cruised from New York through the Caribbean to Ft. Lauderdale. The author of Tea Time Entertaining had book signings in Wheaton, Illinois at Suzette’s Creperie and The Carlyle in New York City, and taught cooking classes at CookWorks and Central Market in Dallas.
Dolores also hosted a tea for Dames and friends at Dallas’ Central Market on 22 August with recipes from her book, Tea Time Enter-taining. Forty tea fans attended and enjoyed a repast of Scones with Opal Basil Jelly, Shortbread Lime Curd Tarts, Maids of Honour Tarts, Victoria Sponge Cake, and Fairy Angel Food Delight with 1st Flush Darjeeling tea. The event raised $290 for the scholarship fund with Dolores donating a portion of her book sales.
HoustonMARIE LENOTRE and her Culinary Institute Alain & Marie LeNotre were featured in a three page educational article on Chocolate writ-ten by Renee Kientz for the 6 October Food section of the Houston Chronicle. The third Champagne & Chocolat Gala, held 30 September made $90,000 for the Culinary Endowment & Scholarship, a non-profit organization Marie founded in 2001.
MARIAN TINDALL was recognized for her assistance in selling the cookbook Flavors of Life, Culinary Reflections of Mary Nell Reck, pub-lished by the Coronado Club of Houston, at the Underwriters Party, 25 October. Profits benefit cancer charities and the Mary Nell Reck scholarship fund administered by the Houston Chapter of LDEI. Books may be ordered at www.coronadoclub.com.
Kansas CityLISA FARMER was featured in the November/December issue of Diabetic Cooking. The article in their “Tales From the Front” section includes recipes and a career bio.
Los AngelesZOV KARAMARDIAN debuted her new book Zov: Recipes and Memories from the Heart. This beautiful, hard-bound, full-color 268-page tome contains vivid memories from Zov’s culturally rich heritage and how those recollections have inspired simple-to-prepare recipes that have earned her restaurant, Zov’s Bistro, national acclaim. Visit at www.zovs.com. Zov has been heralded in magazines, newspapers and TV.
New YorkRozanne Gold‘s newest book, Low Carb 1-2-3: The Low-Calorie, Low-Carbohydrate Cookbook, will be published by Rodale Press December 2004. It follows the success of Cooking 1-2-3, named best cookbook of 2003 by Gene Shalit on “The Today Show.”
MARION NESTLE is the winner of the 2004 David Rall Award for Public Advocacy from the American Public Health Association. She also has been elected Fellow of the American Association for the Advancement of Science.
JOANNA PRUESS married New York restaurant critic Bob Lape on 19 September at the Boathouse in Central Park. Twenty-five of New York’s top chefs each prepared a dish for the ultimate potluck wedding celebration. Joanna’s latest two cookbooks, Soup for Every Body: Low Carb, High Protein, Vegetarian, and more and Supermarket Confidential: The Secrets of One-Stop Shopping for Delicious Meals, were published in October. Both are from The Lyons Press.
PhiladelphiaALIZA GREEN was a guest on the Today Show on NBC, promoting her Field Guide to Produce. She was honored at the nationally renowned White Dog Cafe for her significant contributions to the Philadelphia restaurant scene. She is currently working on Field Guide to Meat. Her BEANS: More than 200 Wholesome, Delicious Recipes from Around the World, is just published.
PhoenixBARBARA POOL FENZL, CCP, was featured in France’s largest circula-tion newspaper, SudOeust, in an article about Americans traveling to France to experience the culture through her cooking classes at LaCombe. She’s also appearing twice a month on KTVT Channel 3’s “Your Life,” teaching the anchor how to cook. On 5 March, she will host “S is for Salads” for the local PBS TV station’s pledge drive, her fifth in the series.
DONNA NORDIN was featured in a story about Chiles Tepins in The Arizona Republic’s food section in August.
JANIS D’AMICO-NORMOYLE was featured in “Soup in 20 minutes,” a cover story for The Arizona Republic’s food section in November. In ad-dition to the food styling, she provided recipes from her school, Cooking For Pleasure, using readily available products for the busy cook.
EILEEN SPITALNY’S company, Fairytale Brownies, was featured in the Chicago Tribune in October, showcasing her new One Brownie Mes-senger, designed to personalize brownie gift wishes, or serve as the ultimate place card.
EUGENIA THEODOSPOULOS was featured in an August cover story in The Arizona Republic food section about the Olympics. Eugenia, a second generation Greek, provided insight into Greek culture via the cuisine, including her own versions of some classic Greek dishes.
GWEN ASHLEY WALTERS, CCP, was featured on “Good Morning Ari-zona” (KTVT) in December, cooking a holiday brunch of gourmet pancakes, waffles and French Toast.
Winter Quarterly 2004 31
MEMBER MILESTONESSan Diego
Carole Bloom announces the publication of her revised and updated book, “Truffles, Can-dies, & Confections: Techniques and Recipes for Candymaking”, published in September 2004 by Ten Speed Press. This edition has all new photography, design, over 20 new recipes and a wealth of new text on chocolate and equipment.
San FranciscoLINDA ANUSASANANAN’S family company, TLA Pacific Kitchen, begun in 1983, has a new website www.Jadesauce.com. Linda creates the recipes and ways to use the Asian sauces sold under the brand name of JADE. Varieties include Sichuan Peanut Sauce, Thai Hot-Sweet Chili Sauce, and Mekong Ginger Sauce. Linda’s husband runs the business.
JERRY DI VECCHIO spent a couple of September weeks eating through established London, fabulous Barcelona, and bistro Paris. She created a grilling section for the Foster Farms website, and is at work on a children’s cookbook with French born and trained artist, Francoise Kirkman.
SeattleChristina Orchid’s new book CHRISTINA’S COOKBOOK, Recipes and Stories from a Northwest Island Kitchen, published by Sasquatch Books with a foreword by JOYCE GOLDSTEIN (San Francisco), is filled with recipes from her Orcas Island restaurant and grand stories from her life.
LISA DUPAR is opening in January 2005 a family restaurant in Red-mond called Pomegranate. This 80-seat restaurant has a 14,000-square-foot “fish bowl” kitchen behind a huge wall of glass windows. A wood burning oven creates “fire bread.” The menu brings together an ever-evolving collaboration of the staff ’s family favorites.
Washington, DCSUSAN BELSINGER was recently honored by the international herb as-sociation with a professional award for her outstanding contributions to the herb industry. The culinary herbalist travels throughout the U.S. and Canada lecturing and teaching about herbs from garden to kitchen. Susan has written hundreds of articles on herbs, gardening and cooking, as well as over a dozen cookbooks.
CICI WILLIAMSON received a U.S. Department of Agriculture FSIS Administrator’s Award for her work on the agency’s Web site, www.fsis.usda.gov. CiCi programs the “Ask Karen” virtual representative that contains over 5,000 questions and answers about food safety. The web-based automated information system has been touted as a “best practice” for government Internet sites.
Les Dames d’Escoffier International
LDEI E-newsletter Submission GuidelinesThe E-newsletter is a bi-monthly publication deliv-ered via email to keep Dames informed about what other chapters are doing, to encourage networking, and to list upcoming chapter events that are open to all Dames. A “Traveling Dames” section lists members attending professional conferences or other events where there are apt to be opportunities to network with other Dames.
The E-newsletter does not accept attachments or press releases. For chapter news, please include date, location, cost, and an email contact. For Traveling Dames, please include your name as you would like it to appear, travel dates, event you are attending, and your chapter affiliation. Due to space limitations, we cannot accept member milestones, product news, listings of cooking classes or tours.
If you are a Dame with an email address and are not receiving it, please contact Greg Jewell. The E-newsletter editor is Terry Golson. Send items to [email protected].
IMPORTANT FOR SUBMISSIONS. PLEASE READ
SPRING 2005 FEATURE: Authors and EditorsIn a continuing series profiling Dames and their professions, LDEI is seeking articles about members who have written, co-authored, or edited books about food, wine, and hospitality. If your profile fits within these perimeters, please e-mail Jerry Di Vecchio, Quarterly Editor, at [email protected] will need to approve your inclusion in the spring issue. When selected, you may submit 100 words about your background and experiences, plus a list of your book titles, publishers, and publication dates. Or if you do not wish to write, Jerry will have another Dame interview you. Photographs are desired.
PHOTOGRAPHS:Digital photographsPLEASE make sure your digital photographs are scanned at 300dpi.
Photos should be sent in either JPEG, TIFF or EPS format. No other formats are acceptable – do not send embedded photos with text.
Include your name in the file title.Include identification of individuals in photograph from left to right in the message of your e-mail.
Glossy photographsPlease mail glossy photographs to: Greg Jewell, Executive Director, LDEIPO Box 4961Louisville, KY. 40204
Please write the identifying information on the back of the photograph so we can give proper credit and return them to you. We advise that you not write in marker or gel pen. These can bleed onto other photographs.
CRITERIA FOR MEMBER MILESTONES:Include Dames Name and Chapter
Describe what exciting, fun, interesting or important business-related activity you have accomplished…writ-ten/published a book, article or for a website, appeared on TV or radio, taught a class, created a new product, been interviewed or received an award.
Write 50 words or less in publishable prose, as you would like to see it appear.
You are welcome to send a photograph to accompany your milestone.
Please e-mail Member Milestones to CICI WILLIAMSON at [email protected].
Please do not send notes, bullet points, or a press release.
CHAPTER NEWS SUBMISSIONSWe encourage chapters to submit reports of their activities. Please write 300 to 500 words in prose as you would like to see in print and send to KAREN LEVIN, [email protected]. Please include the writer’s byline. We also welcome photographs to accompany the article. All photographs should be e-mailed to Greg Jewell at LDEI headquarters. (see instructions for photograph submissions) The dead-line for chapter reports is October 30.
FOR E-NEWSLETTER SUBMISSION GUIDELINES, SEE PAGE 31.
Deadline for Spring Quarterly is January 30, 2005
The Spring 2005 Quarterly will feature“Dames: authors and editors of books on food, wine, and hospitality”
