Summer 2006 Quarterly - LDEI3 President’s Message 4 Green Tables 312-554-21416 Proﬁles 12 Arts...

inside:

Green TablesProfi lesArts of the TableChapter NewsMember Milestonesand more!

SUMMER 2006SUMMER 2006

2OO5/2OO6 LDEI Board of Directors

INSIDE

3 President’s Message

4 Green Tables

6 Profiles 12 Arts of the Table

16 Mountain Valley

21 Your Big Idea: Can You Protect It?

DEPARTMENTS 18 Chapter News 22 Member Milestones

25 A Toast To

26 Summer Submission Guidelines

ON THE COVER Gina Liuzza and Terra at the entrance to Meli-Melo, a three-

story house in a French Garden setting that is a charming

boutique on the first floor and inviting home on the top two

floors. The building is located in The Village near Houston’s

Rice University but feels like it is in the South of France.

See story on page 13. Photo by June Hayes

PresidentPat Mozersky204 Cliffside DriveSan Antonio, TX 78231210-492-4336210-492-5745 [email protected]

First VP/President ElectToria Emas435C Grant Place, Unit 11Chicago, IL 60614312-554-2141773-528-0622 [email protected]

Second VP/QuarterlyJune W. Hayes2703 Stone EdgeSan Antonio, TX 78232210-496-0289210-496-8066 [email protected]

Third VP/Communications, PRKatherine Newell Smith5525 Devon RoadBethesda, Maryland 20814310-907-7590301-907-7594 [email protected]

SecretaryGaye Ingram, CCP3510 E. ClaremontParadise Valley, AZ [email protected]

TreasurerGloria Smiley4245 Conway Valley Road NWAtlanta, GA [email protected]

Past PresidentDianne Hogerty5825 DearbornMission, KS 66202-2745913-384-3387913-221-3757 [email protected]

Director-at-LargeLila Gault259 W. 10th St. #5ENew York, NY 10014212-242-5644212-242-5644 [email protected], Atlanta, Cleveland, Dallas, Miami, Minneapolis/St. PaulColorado, Ontario

Director-at-LargeCate Simpson8-887 W 7th AvenueVancouver, BC V5Z 1C2Canada604-730-9626604-708-3048 [email protected], Boston, Chicago, New York, Houston, Los Angeles, Palm Springs, San Antonio, San Diego, Seattle

Director-at-LargePeg Rahn25 Monterey LaneSierra Madre, CA 91024626-355-2084626-355-2084 [email protected] Columbia, Hawaii, Kansas City, Philadelphia, Phoenix, San Diego,San Francisco, Washington D.C.

Executive DirectorGreg JewellP.O. Box 4961Louisville, KY 40204502-456-1851502-456-1821 [email protected]

The following excerpts are taken from two letters received from Crescent City Re-Birth Project, New Orleans, LA, in response to the donation of funds raised from various chapters and private LDEI donors in the aftermath of Hurricane Katrina. Gloria Smiley, TreasurerLes Dames d’Escoffier International

Dear Ms. Smiley,Thank you for your generous donation of $4,780 to the Crescent City Restaurant Re-Birth Project. This money will be used to assist food related businesses. As a way of showing our gratitude, we will post Les Dames d’Escoffier International with our list of donors on the CCRRP website (www.ccrebirth.com).

Our warmest personal thanks,

[Signed],Jack Jelenko, president; David Gooch, Galatoire’s; Tim McNally, Treasurer; Susan Spicer, Bayona; John Besh, August; Paul Prudhomme, K-Paul’s; Joann Clevenger, Upperline; Rich Krumm, Ralph Brennan Restaurants.

Summer Quarterly 2OO6 3

A TIME OF TRAVEL: GREEN TABLES & D.C. CHAPTER’S CELEBRATION

There’s an old adage that states: “The thing generally raised on city land is taxes.” Les Dames d’Escoffier intends to change that with the new Green Tables Initiative.

On April 29, LDEI, together with our partner, the National Gardening Association, and a host of Dame chefs, farmers, gar-deners, educators and cookbook authors, officially launched our Green Tables Initiative at “NYC Grows” in Union Square. I joined Green Tables Chair, Lynn Fredericks (NY) and New York Dame authors and chefs Corinne Trang, Dana Jacobi, Tony Robertson, Anita Lo, Michelle Scicolone, Terry Golson (Boston), Alexandra Guarnaschelli, and Teri Rutigliano as they presented a variety of cooking demonstrations. Hilary Baum moderated a panel discus-sion, “Cooking from the Source.”

Earlier in the spring, Dames Katherine Newell Smith (DC), Paula Hamilton (SF), Lynn Fredericks (NY), and I met with LDEI member Alice Waters (SF) of Chez Panisse and the “Edible Schoolyard.” Alice’s leadership in the quest for a healthful food supply is inspir-ing, and she was enthusiastic about our initiative, noting, “The Green Tables Initiative brings together the resources of a wonder-fully diverse group of talented women to teach adults and chil-dren about seasonal, local, and sustainable food. I can’t think of a more important thing we can offer the next generation.”

I also had the pleasure of attending the dynamic D.C. Dames’ Silver Jubilee Seminar. It was spectacular – just what you’d ex-pect from co-chairs Gail Forman, Katherine Tallmadge and CiCi Williamson, with Lidia Bastianich (NY) sharing her moving story and wise insights as keynote speaker. LDEI founder Carol Brock (NY) traveled from New York to participate in the 25th anniver-sary event, there, as always, to support her “flock.”

Don’t miss the Dame profiles. Marion Nestle’s (NY) impressive list of endeavors includes research, teaching, and public service in the areas of food, nutrition and health, but she admits her proudest accomplishment is that of establishing undergradu-ate, masters, and doctoral degrees in food studies at NYU. And although many of us came to careers in the food world by circu-itous routes, one of the most unusual is Kay Nelson’s (DC) whose life of intrigue as a CIA agent (yes – the OTHER CIA – the Central Intelligence Agency) led to her culinary path. Other Dames found their calling later in life. Ann Wilder (DC) began Vann’s Spices after retiring from her career as a Latin teacher and is busier and more successful than ever.

You’ll also read about Chicago-based past presidents Nancy Kirby Harris and Nancy Brussat Barocci, two remarkable women who have contributed mightily to LDEI. As we celebrate our 20th anniversary this year in Kansas City, it is my hope that they and our other past presidents will be there so we may honor them.

And check out Member Services, where a new legal column by Kristin James (Chicago) offers sage advice on protecting your “big idea.” And for those who have asked for subjects on Dames in Arts of the Table, see page 12. Can you believe Crate and Barrel will be 44 years old this year? And it’s as hip as in 1962 when Carole Segal (Chicago) and her husband opened the doors. Meli-Melo owner, Gina Liuzza (Houston), also shares her advice for creating beautiful table settings with French faience. I’m inspired once again - this time to shop!

PRESIDENT’S MESSAGE

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All over the continent,

Dames are working to help

transform how we eat,

connecting the dots

between rural and urban

farms and their tables.

4 Les Dames d’Escoiffier

SeattleIntercity Greenhouse, Education & Sustainable Gardening The Seattle Chapter is saying “YES” to LDEI’s “Green Tables Initiative” with a $50,000 pledge to help build a cutting-edge Intercity Greenhouse at Seattle Central Community College. The project will benefit over 800 students, including the culinary arts program of its Seattle Culinary Academy (SCA).

The Academy’s culinary team, which includes four Dames—Linda Chauncey, Diana Dillard, Joy Gulmon-Huri and Karen Jurgensen – has recently launched a new course on Sustainable Food System Practices, thought to be the first of its kind in the country at a culinary school, ac-cording to Linda Chauncey, Associate Dean. BostonThe Boston Chapter, Dole & Bailey, Inc., the Mass. Dept. of Agricultural Resources, Mass. Farm Bureau, Red Tomato - a not-for-profit wholesale marketer of regional family farm produce, and the Endicott College Schools of Hospitality and Environmental Science jointly presented a symposium and dinner focusing on locally grown foods and wines. Spearheaded by Dame Nancy Matheson-Burns, CEO of Dole & Bailey, Inc., the event pulled together these influential individuals and groups with a view to piloting a sustainable agriculture education program. This effort is part of the chapter’s plan to influence young chefs and consumers, and to create an efficient supply chain from Farm to Table. AtlantaGarden/Farm-to-Market & Adopt a School Garden Green Tables Co-Chair Cathy Conway reports that for several years their chapter has supported local farmers in bringing their products to mar-ket. They will continue this effort as part of the Green Tables initiative in the following ways:

• Annual farm tours, which help raise awareness of existing farms and offer the farmers a chance to sell products.

• Semi-annual bake sales at Morningside farmers’ market, with pro-ceeds benefiting the market.

• Sernebe, an annual fundraiser where a large portion of the pro-ceeds are dispersed to Georgia Organics, which in turn provides education and support to local organic and sustainable farmers. The chapter is also exploring a school garden.

AustinFarm–to-Market, Tour d’Organics & Adopt a School Garden Dame Pamela Boyar, manager of Austin’s Sunset Valley Farmers’ Market, reports the chapter will prepare a farm-fresh meal as part of Tour d’Organics. This project is a farm awareness concept developed by an athlete in California, where biking enthusiasts sign up to ride 25 or more miles to various organic farms, tasting delicious food along the way, ultimately ending with a fabulous meal. The Austin chapter, under Pamela Boyar’s and Lisa Smith’s leadership, will collaborate with Tour d’Organics and be the chefs to prepare the meal at the end of the farm tour/bike ride.

Chapter UpdatesBountiful Green TablesI have never been so proud to be a member of Les Dames d’Escoffier! Our Green Tables Initiative is testament to the collective power of our members’ considerable talents – we’re just a few short months into Green Tables, and already we have achieved so much.

The April “NYC Grows” event with our National Gardening Association partners was a great success. Dames presented cook-ing demonstrations and a panel on “Cooking from the Source” that was part of the Green Tables’ announcement in the New York Times orchestrated by Katherine Newell Smith, LDEI 3rd VP!

Our ‘green’ tables are teeming with ideas and community IMPACT! We are updating our www.greentables.org website twice monthly; visit regularly for inspiration and send in Chapter Green Tables achievements so we can spread the word! Eighteen of our twenty-six chapters are working with Chipotle Mexican Grill in events that benefit Green Tables Educational Sponsorship, and you’ll hear about them as they happen. And many thanks to our fabulous Green Tables Steering Committee for helping to make this Initiative pos-sible: Hilary Baum (NY); Cathy Conway (AT); Holly Arnold Kinney (CO); Jackie Ehlert Mercer (NY); Katherine Newell Smith (DC); and Laura Taxel (CL.) –Lynn Fredericks, Chair

Front L to R: Alice Gautsch Foreman, Bev Gruber and Diana Dillard. Back L to R: Jane Morimoto, Linda Chauncey, Joy Gulmon-Huri, Maria Coassin.

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ClevelandFarm–to-Market/Restaurant & Adopt a School Garden Chapter Co-president and Green Tables Steering Committee member Laura Taxel reports that the chapter will adopt a school garden. Spear-headed by member and bakery owner, Heather Haviland, middle and high school students will be instructed in growing food for the bakery/restaurant. The students will be paid for their work from funds raised at the Chipotle fundraiser earlier this spring.

Dame Donita Anderson, founder of the North Union Farmers Market, is working with members to help elevate the market’s fall fundraiser to a top caliber event. They are also considering developing a ‘branding’ logo for restaurants to display on menus if they meet a certain criteria for sourcing food locally. This will help consumers recognize and patronize establishments obtaining their food from sustainable sources.

Colorado Farm-to-Market & Adopt a School GardenColorado Dames participated in Community Night at The Kitchen res-taurant planned to support education on the Farm-to-Restaurant track. The community table, hosted each Monday evening, is designed to bring strangers together to enjoy naturally grown products. Kimbal Musk, owner/chef of the Boulder, Colorado restaurant, and Ann Cure of Cure Organic Farm, made presentations and answered questions on prod-ucts, organic farming and restaurants.

The chapter also plans a series entitled “Meet the Green Tables Farmer/Rancher” at Dame Holly Arnold Kinney’s restaurant, The Fort. Topics include bison ranching, farmers specializing in corn, peaches, chilies, and potatoes, a cheese artisan, honey farmer, and a cattle rancher. The chapter hopes to raise $5,000 from the lecture/dinner series to sponsor a school garden project.

Hawaii Farmers’ Markets & CookbookThe Honolulu chapter has chosen to coor-dinate the publication of a Farmers’ Market Cookbook edited by Joan Namkoong and Hayley Matson-Mathes as its Green Tables project. All of the local markets provide a way for local farmers to sell products that are Hawai ì grown and produced; no mainland produce or flowers are allowed. This ensures that con-sumers get the freshest and best products pro-duced by local farmers, and that sustainable agriculture will continue as a vital part of our island lifestyle.

In September 2003, farmer Dean Okimoto and food writer Joan Namkoong coordinated the first Farmers’ Market at Kapiolani Community College on the slopes of Diamond Head. With more than 30 vendors of fresh Hawaiì grown fruits, vegetables, flowers, beef, other agricultural products and value added food products, this has become the State’s premiere farmers’ market. Since that time, two other important farmers’ markets have opened. They take place on different days and in coop-eration with different community groups. New York Garden/Farm-to-Market & Adopt a School Garden The NYC committee is led by two experienced members in the sustain-able food movement: Chef Claire Criscuolo and educator Daphne Derven. The chapter will collaborate with Just Food, an organization that helps start urban agriculture and community supported agriculture projects across New York City, educating on the value of a sustainable food supply. Chapter member Shelley Clark is the publicist for Tavern on the Green and has arranged for Tavern to plant a demonstration garden or ‘city farm’ to showcase the educational work of Just Food. The garden/city farm was launched to the public during “NYC Grows” on Earth Day. LDEI and the NYC chapter partnered in several festivities including a garden-to-table showcase in NYC’s Union Square.

The chapter also will be working on several school gardens un-der the leadership of Dames Corinne Trang, Hilary Baum, and Lynn Fredericks.

San Antonio School Yard Gardens & Community EducationSan Antonio will continue its support of the Alamo Victory Garden, a gar-den therapy project now in its sixth year under the leadership of Dame Jenny Mattingsley. The program for at-risk teens is under the auspices of the special education department of the San Antonio Independent School District. The chapter will schedule seminars and outreach pro-grams with mainstream schools, and Dames June Hayes and Pat Mozersky are developing a comprehensive plan in cooperation with the San Antonio Master Gardeners who are currently working with more than 10,000 school children city-wide. The chapter will participate in nutrition and cooking aspects of this established program in hopes of furthering health and nutrition knowledge.

The chapter will sponsor presentations on Square Foot Gardening, a concept developed by nationally noted gardening guru Mel Bartholomew. This concept enables people of all ages and physical ca-pabilities to successfully garden in an unbelievably small space.

Dame Sandy Winokur plans a seminar at her Sandy Oaks Olive Ranch on organic sustainable gardening, and she is coordinating a program in a local high school that will teach organic gardening to vocational students. Washington D.C.Farm-to-Restaurant & Farm-to-School Under Dames Ann Yonkers’, Nora Pouillon’s and Lisa DeStefano’s lead-ership, the D.C. Chapter plans to expand farm-to-table programs at Yonkers’ FRESHFARM Market. Two concepts are planned:

• The Farm-to-Restaurant Project will take D.C. area chefs on farm tours to develop relationships and distribution mechanisms with a goal of more local produce procured by local chefs.

• The Farm-to-School project involves pairing inner city youths (cur-rently in education programs at their school with FRESHFARM Mar-ket) with Dames for culinary practice via cooking demonstrations at the market over a special weekend in late July. Read about FRESHFARM Market: www.freshfarmmarket.org/markets.html.

Chapter Updates

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Marion Nestle, Ph.D., M.P.H.Woman Of Awe-inspiring AccomplishmentsBy June W. Hayes

Author, research expert on factors influencing federal dietary guidelines, molecular biology scholar, educator, and esteemed member of Les Dames d’Escoffier are words that only begin to de-scribe the diverse aspects of Marion Nestle’s (New York Chapter) influence on the world around us.

Sometimes controversial, but always open to debate and further research, Dame Nestle has influenced America’s health and nutrition on many levels. Her resume is “limited” to twenty-nine pages, there are more than 100,000 mentions of her or her work on the Internet, she has been recognized with more than twenty-three major awards (including a Lifetime Achievement Award from the James Beard Foundation), and she has been interviewed by numerous publica-tions, radio and television personalities.

Dr. Nestle, the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at New York University has been at NYU since 1988, where she created the undergraduate, master’s degree, and doctoral academic programs in Food Studies. These are the only U.S. programs of their kind, and only Italy and Australia have similar programs. She now devotes her time to research, writing, and public speaking – continuing her 30 plus-year career in research, teaching, and writing about the scientific, social, cultural, and economic fac-tors that influence the diet and health of Americans.

Nestle is justifiably proud of NYU’s strong and influential aca-demic program. Alongside this accomplishment, an ever expanding and on-going march to excellence is the extensive library of food and nutrition books of all types housed at NYU’s Fales Collection. Her beloved library, which is open to researchers, grows each year, and donations are gratefully accepted.

Food professionals, as well as informed consumers, look to her three influential books exploring various facets of the food indus-try. In Food Politics: How the Food Industry Influences Nutrition and Health (University of California Press, 2002), Nestle explains how the food industry influences government nutrition policies and how it

Dame Alice Waters says, “Marion Nestle’s

compelling and accessible books explain what the

industrialization of the food supply in this

country has done to both the taste and safety

of the foods we eat.”

What is on the Horizon? Dr. Nestle is working on an updated edition of Food Politics but also getting ready to start on a new project on pet food. “People adore their pets and want to feed them well. There’s an opportunity to teach pet owners about nutrition,” she says.

“links its interests to nutrition experts.” Her exposé goes behind the scenes to reveal the dark side of the competition for our food dollars. “Our over-effi cient food industry must convince people to eat more, more often, and larger portions, no matter what it does to our health,” she decries. An early crusade concerned soft drink dispensers in schools. Now, several years later, parents and health offi cials are pres-suring school offi cials to remove these vending machines, one small step in the right direction in the battle against childhood obesity.

The late Grande Dame Julia Child wrote, “In this fascinating book [Food Politics] we learn how powerful, intrusive, infl uential, and invasive big industry is and how alert we must constantly be to prevent it from infl uencing not only our personal nutritional choices, but those of our government agencies. Marion Nestle has presented us with a coura-geous and masterful exposé.” It is easy to see that this book deserves its critical acclaim which includes a James Beard Literary Award.

“Frankenfoods” – genetically modifi ed foods – are “an im-portant source of unease,” says Dr. Nestle in Safe Food: Bacteria, Biotechnology, and Bioterrorism (University of California Press, 2003), a “must read” for anyone who truly is interested in the real issues be-hind today’s food-related headlines that pose a threat to health and well being. Dr. Nestle raises the questions, “Who is responsible for pre-venting bioterrorists problems? How concerned should we be about such problems? Who benefi ts from ignoring them: Who decides?”

What to Eat: An Aisle-by-Aisle Guideto Savvy Food Choices and Good Eating

But research can take on a lighter vein, as it does in What to Eat (North Point Press, a division of Farrar, Straus & Giroux, May 2006). Dr. Nestle considers supermarkets “ground zero” for the food industry, “A place where the giants of agribusiness compete for your purchases with profi ts – not health or nutrition – in mind.” What to Eat, a simple, easily understood book, was “fun to research and write,” she says in a note to readers. “Every time I walked into a supermarket, I discov-ered something new and often unsuspected. The most seemingly mundane products (eggs! bottled water!) led to discoveries. I hope you are just as amazed and amused reading this book as I was while writing it. I also hope you put it to immediate use. Enjoy, eat well, and change the world (for the better, of course).”

Marion Nestle’s Top Ten Personal Favorite Books in Food Studies“Because everyone eats, the books on this list need to be exceptionally well written and fun to read. I like all of them for their use of food as an entry point into exceptionally interesting topics, clear writing, and forthright point of view.”

Sweetness and Power: The Place of Sugar in Modern History by Sidney Mintz

The Oxford Companion to Food by Alan Davidson

The Gastronomical Me by MFK Fisher

On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee

Hungry Planet: What the World Eats by Peter Menzel and Faith D’Aluisio

The Portion Teller: Smartsize Your Way to Permanent Weight Loss by Lisa Young

The Mensch Chef: Or Why Delicious Jewish Food Isn’t an Oxymoron by Mitchell Davis

The Omnivore’s Dilemma: A Natural History of Four Meals by Michael Pollan

Sweet Charity?: Emergency Food and the End of Entitlement by Janet Poppendieck

Golden Arches East: McDonald’s in East AsiaJames L. Watson, editor



Above: “The best vanilla beans come from Madagascar or Tahiti. Mexico has torn up the jungles to plant citrus trees, and this has also eradicated the bee that pollinates the vanilla orchid.” AWLeft: Vanilla orchids are beautiful to behold.Below: Nutmegs are hand sorted according to size and quality.

Dame Ann Wilder Is Known As “The Spice Queen”By Karen Haram, Charter Member San Antonio Chapter

Being selected to outfit the spice cabinet at the James Beard House in New York is just the latest in a series of accomplishments for Ann Wilder, founder and president of Baltimore-based Vanns Spices. A card-carrying member of the AARP in 1981 when she founded what has become an award-winning company, Ann Wilder’s many honors include being named Entrepreneur of the Year by the International Association of Culinary Professionals in 2004.

At an age when many people are starting to think about ending their careers, Ann, a former Baltimore Boys’ Latin School teacher, started her successful business with friend Virginia Limansk. The company’s name, Vanns Spices, is a blend of Ann and Virginia, their first names. As the business grew, her partner opted out, but Ann continued to build the business and now, an energetic 75 years young, has become known in food circles as “The Spice Queen.”

On February 8, 2006, Ann Wilder left her imprint at the James Beard House, accomplishing what most food profession-als can only dream of doing. The honor was especially mean-ingful, since she once took cooking classes from the “Dean of American Cooking.”

After discarding row after row of old spices at the Beard House, Ann organized bottles of her company’s fresh herbs and spices in the large cupboard, leaving enough space to accommodate any special requests that future chefs cooking there might have.

Although reared on barbecue in South Carolina, Ann became passionate about Indian cuisine when a neighbor from India intro-duced her to a simple recipe for tandoori made with equal parts plain yogurt and tandoori seasoning that was rubbed on chicken pieces, then baked or grilled.

“The result tastes as if you’ve been in the kitchen for days,’’ she says. At first, Ann was able to buy the tandoori blend at a sari

PROFILES

“Well seasoned food is more satisfying, so you can eat less.”

shop in Washington, D.C. But when the store closed, she had to develop her own recipe, based on the small amount of tandoori blend still on hand. She and Virginia duplicated it so successfully that they ended up mixing the spices for friends and selling it at church bazaars.

Buying spices in large quantities for the tandoori blend, as well as an herb blend for fish, and a curry powder she made, caught the attention of her spice seller in Baltimore. When he discovered her talent, he told Ann, until then a hobby cook, that he could sell her products. That encouragement inspired her to sell the blends there and offer them to Macy’s, Dean and DeLuca and Balducci’s, all of which signed on.

Twenty-five years later, the company has grown from six to 360 spices, which are prized for their top quality, intense flavor and freshness. Ann also works with food manufacturers develop-ing seasonings for new products. In the intervening years, Ann has learned much about the spice trade, including this important fact for weight watchers: “Well seasoned food is more satisfying, so you can eat less,” she says.

A frequent guest on the Discovery Channel’s “Low Cholesterol Gourmet” and “Martha Stewart Living,” as well as guest lecturer for the American Institute of Wine and Food, the Smithsonian Institute and the International Association of Culinary Professionals, Ann also takes her message of healthful, well seasoned food to cook-ing classes across the country.

Karen Haram is the food editor of the San Antonio Express-News. She has won more than 50 awards for writing and editing and is a charter member & former treasurer of the San Antonio chapter, treasurer of the Assoc. of Food Journalists, and a member of the James Beard Foundation.

For a complete listing and an interesting and useful comprehensive Spice Primer, go to www.vannsspices.com.

Ann’s Spices for LifeAlthough these statements are accepted widely, Ann advises consulting a medical professional before relying on their effectiveness. • Turmeric stops bleeding almost instantly, is a good

antiseptic and anti-viral/anti-germ agent, and may help lower cholesterol.

• Rosemary, oregano, and tarragon are believed to be antioxidants.

• Cinnamon –1/4 teaspoon daily in recipes may help control diabetes. Use cinnamon stick stirrers to add traces of this seasoning.

Ann’s Spicy Tips• Whole spices are “practically immortal. Grind them, and they go down hill.”• Toasting most spices “brings out the best flavor.”• Beware of blended spices. “Each one may deteriorate at a

different rate.”• Watch world conditions: “Typhoons and

civil unrest raise the cost of spices.”• Black pepper is “hotter than normal if the weather has been hotter or

drier than usual.”

Editor’s notes from a recent presentation by Ann Wilder

PROFILESVanns Salts “Mined salt almost always has minerals stripped out to be sold to vitamin manufacturers. Natural sea salt contains important minerals.” AW Black Salt sourced from Pakistan - adds a wonderful smoky finish to many foods

Celtic Gray Sea Salt sourced from Brittany, France

Fleur del Sel sourced from Brittany, France

Hawaiian Red Sea Salt contains calcium from the red clay

Provençal Salt - a blend of the finest coarse European salt and savory Mediterranean herbs

Salt Exotica -A Wilder family secret for years - an exotic adven-ture for your taste buds

A Sampling of Vanns Intriguing & Unusual House Blends Sansho – mildly hot Japanese seasoning made from the prickly ash tree. Same as Szechuan peppercorns but finely ground

Shichimi – peppery Japanese condiment made of 7 different seasonings including red chili flakes, sansho, nori, bits of orange peel, and other spices

Shiso – aromatic green jagged edge leaf from perilla plant which is part of the mint and basil family. Versatile green shiso is used in salads, sushi and sashimi and cooked dishes like tempura and as a garnish

Sonoma Seasoning – BBQ mix featuring the sunny California flavors of orange and chili

Whiskey Rub – Ann Wilder’s secret BBQ and Grilling ingredient

Yuzu Flavored Pepper – cracked Muntok white peppercorns with yuzu flavoring. Yuzu, sourced from Japan, is an unusual hybrid citrus juice.


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Kay Shaw Nelson,Washington D.C. ChapterThe Adventures Of A Former Agent & CIA Consort.Kay Shaw Nelson’s Defi nitions Of CIA May Surprise YouBy June W. Hayes

In thinking of Russia or the Cold War, food is not the fi rst thing that comes to mind – to my mind at any rate. I think of James Bond, Agent 007 and in-trigue. And now I think of Kay Nelson, for she is one of our members who lived a life of intrigue and secre-cy as a CIA agent in the late forties and early fi fties, navigating the unsettled waters of the last stages of the Cold War and the en-suing years of unrest.

Because Kay soon married a CIA operations offi cer, she was required to resign her own active status as a – gasp - spy. Discrimination at its best, you say. Right you are, but there were security reasons, as well, and this didn’t deter Kay’s determination to make the best of things. Food was the ideal cover for delving into situations of all types – both offi cially (as a part time operative) and unoffi cially, as the wife of a high level US ‘research’ expert over the years. It was a safe topic of

conversation – and what if that conversation was with a top gov-ernment offi cial or his wife? She just might learn something impor-tant. And as it turned out, her defi nition of ‘important’ began to change over the years.

“You couldn’t say, ‘How are things going with the revolution?’ Or ‘What’s your political view on such and such,’ but I could be-

gin a discussion related to food,” she remem-bers. “Food introduces you to the religion, ag-riculture, and history of the country. Very valu-able knowledge,” she

says, as her exploits centered more and more on food.

O p e r a t i v e s ’ wives’ lives were lonely and isolated during the worst of times. “Food was a bonding factor in the various coun-tries she and her husband visited and in which they lived. Food was ‘safe.’” Recipes, cooks’ secrets, and writing led to more and more food adven-tures, and soon, her CIA activi-ties could be interpreted as culinary related in addition to intelligence re-lated.

Hundreds of articles, thirteen plus cookbooks later, too many cooking classes to remember, and countless recipes in her bag of tricks have chronicled foods of the world: Italy, China, Eastern and Western Europe, Turkey, Greece, West Germany (at that time), Scotland and villages in forgotten corners of the world. Because of CIA (THE CIA) regulations and her husband’s safety, Kay did not appear on TV or make high profi le public appearances. She did what she did best: Kay worked behind the scenes and pro-duced valuable information for everyone interested in culinary history. She also helped found the D.C. LDEI chapter. Since the early 1990s, Kay, now settled in retirement, has become bolder and begun networking with a goal of bringing an international dining experience to the American table. Her latest book, due out soon, continues her intense interest in Scotland.

Read more about Kay’s CIA adventures online at the LDEI website. An article in Syracuse U. magazine article details the excitement of the times. It’s a MUST READ! www.ldei.org.

PROFILES

D.C. Chapter

In thinking of Russia or the Cold War, food is not the fi rst thing that comes to mind – to my mind at any rate. I think of James Bond, Agent 007 and in-trigue. And now I think of Kay Nelson, for she is one of our members who lived a life of intrigue and secre-cy as a CIA agent in the late forties and early fi fties, navigating the unsettled waters of the last stages of the Cold War and the en-

Because Kay soon married a CIA operations offi cer, she was required to resign her own active status as a – gasp - spy. Discrimination at its best, you say. Right you are, but there were security reasons,

gin a discussion related to food,” she remem-bers. “Food introduces you to the religion, ag-riculture, and history of the country. Very valu-able knowledge,” she

says, as her exploits centered more and more on food.

wives’ lives were lonely and isolated

Hundreds of articles, thirteen plus cookbooks later, too many

Syracuse University, June 1990, Vol. 6, No.4

We all are intelligence “agents” (even if just a little) when we attempt to uncover chefs’

or cooks’ secrets.

“Americans weren’t meant

to be spies. Secrecy

doesn’t come naturally.”


Nancy Kirby Harris & Nancy Brussat BarocciThey Haven’t Rested On Their Laurels

Two Nancies, both from Chicago, have served as LDEI President. Both continue to be active in the Chicago Chapter and are taking their careers to new heights. They share with you their vision of the future and an appreciation of past LDEI experiences.

sions. I hear over and over again from other women in the two non-profits I’ve worked for. We need to support each other. So, the mis-sion of Les Dames is also the mantra of all women.”

Nancy Brussat Barocci’s Convito has won membership in the pres-tigious Vinarius Wine Society of Italy as “Outstanding Italian Wine Shop,” won the “Vide Award” for fostering better understanding of Italian wines, (one of only two shops in America), and Nancy was the first Midwesterner to receive the “Outstanding Achievement Award” from The Italian Wine and Food Institute, N.Y. Since 1989 she has been a member of American Airlines’ Chefs Conclave, a group of 12 chefs including Wolfgang Puck and Alice Waters, who consult for the airlines’ food and beverage service.

“Twenty or more years is a great milestone in anything. I think one of the reasons for Convito’s longevity is our ability to constantly assess our strengths and weaknesses and adjust to the new world around us. In the restaurant and food retail business, you’re the ‘new kid on the block’ for about a minute,” she says.

“In both our local chapter and International, I see some of the same things that have been percolating in my business in the last year. I see a re-examination of everything – placing great value on the past but looking to the future for issues that are relevant to the world we live in today - and embracing them – making them a part of our dynamic organization. I am very excited about both our local chapter and International and have felt great warmth and appreciation for the role that I and other past presidents have played over the years. The board seems to understand that to build a strong organization, you don’t ‘dump out the old’ to bring in the new, but rather you create a new recipe with both. I am excited about the future of International.”

– Editor

PROFILES

Nancy Brusssat Barocci (1995-96) is the founder of Bêtise Bistro and Convito Italiano, the celebrated restaurant and food and wine market specializing in Italian food and wine, now celebrating 25 years in business.

Nancy Kirby Harris, (LDEI President 1991-

92) is Senior Executive Director, Illinois and Indiana, American

Diabetes Association.

Nancy Kirby Harris has been with the American Diabetes Association for just over 4 years. “In that period of time the number of people with diabetes in the US has risen from 16.1 million, to the recently released number of 20.8 million. If you are a child born in the year 2000, and you are Caucasian, your chance is 1 in 3 of getting dia-betes. We can’t call diabetes an epidemic because it is not con-tagious, but it is a disease that is not only of epidemic proportion in the U.S., but all over the world, of pandemic proportions. In China, it is believed in the next 10 years there will be more people with diabetes than in the rest of the world combined if changes are not made. I could go on about the subject for hours, but the key state-ment is that as food professionals, we can make a difference.

“I feel extremely grateful for all the good friends I’ve met through the food organizations I’ve been involved with. Les Dames, both in Chicago and on the international level, has opened the doors to many, many women I might not otherwise have met. The IACP was a huge part of my life for many years, as was the Foundation. These are friendships which I hope will last the rest of my life.

“In a positive sense, LDEI is a survivor. We’ve weathered some tough years, we’ve had growing pains as do all organizations, but at the core, this is a strong organization, made stronger each year by the women who make the time to become involved and give their time, their energy and their passion to support LDEI. I learned about fundraising in the world of food and wine through IACP, LDEI and LDE Chicago. There’s a fundraising expression, which I’ve used over and over again. We look for wealth, wisdom and work. Some people can give one, some two of the three, and rarely, you find people who can give all three. Be grateful for any one, it’s mean-ingful and heartfelt when it is given.

“Women are only getting stronger and stronger in our profes-

From Bright Idea to National Icon

When Carole Segal helped found the Chicago Chapter of Les Dames d’Escoffier with her good friend, Elaine Sherman, in 1982, she was co-owner of Crate and Barrel and the owner of Foodstuffs in Glencoe, Illinois. Carol and her husband, Gordon, started Crate and Barrel, known as “the premiere affordable ta-bletop store,” on Wells Street in Chicago on December 7, 1962, and thus began what would soon become “The” style for new home owners and apartment dwellers.

Crate and Barrel is credited with introducing Finnish glass-ware, ceramics and textiles to mainstream America, and recent-ly, they brought back flora and fauna designs that appeal to the senses with their realistic blooms and greenery. Dinnerware by Finland’s Arabia has remained popular, they’ve recently brought back Arzberg, and Marimekko is strong once again. Glassware originally came from Finland, Germany, and Denmark. As pro-duction costs rose, Crate and Barrel began importing less expen-sive hand-blown glassware from France and Czechoslovakia, and now they are the largest importer of beautiful, yet afford-able, Polish stemware in the U.S., while stoneware, ceramics, and textiles come from the world over.

The Past Becomes the Present

Crate and Barrel brings ideas together, and Carole says “this suits young people who are independent thinkers and like to mix and match. The Asian esthetic remains a strong influence, especially in square and rectangular plate de-signs, and Crate and Barrel’s contemporary designs by Eva Zeisel are important news.”

Ninety-nine-year-old Eva was born in Budapest, lived in Germany, and while traveling to Russia in the 1930s, was offered a position to modernize the ceramics industry. She became the Artistic Director for the Porcelain and Glass Industries for Russia but soon was caught up in one of the Stalinist purges. After a 16-month imprisonment, she settled at New York’s Pratt Institute.

“Eva has designed for Sears, Hall China, Red Wing China, Phillip Rosenthal (Germany), Mancioli (Italy), and Noritake (Japan), to name a few. She has received many honors, and now there are new releases of her early designs,” Carole said. “It was a real coup to obtain the rights to sell her designs. Eva’s works are in the British Museum, The Met, Victoria & Albert, etc. Think 1939, but here we are in 2006 – and it’s flying off the shelves.”

The store’s motto, “serve the customer well, run the business right, and be consistent,” has set the tone of their success. Expansion has al-ways been slow with a focus on table wares and gourmet foods; furni-ture wasn’t added until the 1970s. In 1991, with 500 stores to their credit, the Segals sold Crate and Barrel to a German company, but Gordon remains the CEO, Carole is Vice President of Civic Affairs and Barbara Turf is President.

Toria Emas, Chicago Chapter, LDEI 1st Vice President/President elect

Arts of the TableBe our guest: select a pristine white or sand

colored plate, a crayon-bright serving bowl, or a fabulous hand painted

setting with designs inspired by the past. Feeling square?

You’re not alone – almost every manufacturer is

offering at least one square or rectangular shaped plate

this season. And have you noticed the many floral

designs blooming all around you? The choice is yours. Feel free to be fickle and

change from meal to meal, according to the occasion,

or as you add additional pieces to your collection

– it’s called “creativity.” Everyone can excel at arts

of the table. – Editor


At a loss as to trendy (yet timeless) color choices?

• Coral is the new red, but with a warm hue that works well with neutrals or adds flare to aqua and green.

• Green is the “neutral” taking the place of beige. • Think fruit colors: peach,

plum, raspberry, tangerine, apple or lime green, lemon yellow – Or vegetables: pumpkin, eggplant, tomato

Carole Segal

Gina’s Tips for Using Color & Pattern

When Houston Chap-ter’s Gina Liuzza opened Meli-Melo in 1992, she was combining a love of France and an ap-preciation of beauti-ful pottery that would achieve a success even she could not en-vision. Just as Meli-Melo, French for “a little crazy and mixed up,” has grown into one of the nation’s best sources for hand made French

pottery, linens and crystal, Gina has become known for her ability to advise clients on choosing gaily printed fabrics and fanciful table wares as they explore the world of color and pattern – some for the first time; others as they add to their mother’s or grandmother’s collections.

She says “I had no retail experience, but I knew how to shop.” This sounds like a light-hearted comment, but it is the basis of her success. She knows value and sensual appeal when she sees it and shares her knowledge with her clients.

“Don’t be afraid to reach out for color,” says Gina, an attor-ney prior to becoming a boutique owner, “Layer fabrics, patterns

and colors. Combine various periods and designs as you create table settings that are uniquely yours.” She regularly suggests combining antique or contemporary porcelain with Quimper (pronounced Kam’ pear), and she points out French Provençal designs that reflect Asian influences. “French pottery works won-derfully well with American quilts, too. If it works for you, then it is right.”

Colorful linens of floral and abstract designs can play an important role in the look of a table that entertains

your senses, or beautiful bare wood can be an eye-catching surface for pottery. “The French believe in feeding the eye, body and your ‘sense of sensibility’ in their choice of table wares and linens, as well as in the food presentation,” she says. “You’ll often find amuse bûche such as butterflies and insects, similar to those frequently seen in Dutch Old Masters paintings, adding realism to the compositions.”

“And just as locally made wines complement foods from the same region, it is difficult to go wrong if you serve these foods on dishes made by the area’s artisans.”

Although Gina deals with international sales reps or places or-ders by fax or email, she frequently travels to France, for she believes “there’s no substitute for watching the patterns emerge as they are painted, for feeling the glazes and stroking the fabrics in their French settings. Good food and good wine deserve fine linens, beautiful plates and exceptional stemware.”

Her philosophy works. Collect things wherever you travel to cre-ate your own special look, and be confident that the right food can look good on a colorfully patterned plate. Contact Gina at [email protected].

June Hayes, San Antonio Chapter, Editor, LDEI 2nd Vice President

• Strive for a unique table setting. Com-bine your favorite pieces with a few new items. Reach out for color. Experi-ment with shapes, patterns and colors.

• Look for stores that allow you to take things home on approval.

• Begin slowly if you are accustomed to neutrals. Add a little color or pattern, then a little more.

• You CAN serve food on colorful pat-terned plates. It takes a little extra planning – and knowledge of recipes from the area where the dishes are made.

Background photos by Tracey Maurer

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Clockwise: Gina and Terra at the entrance to Meli-Melo, a three-story house in a French Garden setting that is a charming boutique on the first floor and inviting

home on the top two floors. The building is located in The Village near Houston’s Rice University but feels like it is in the South of France.

Gina took the time to learn painting basics, which enhanced her appreciation for the time and talent it takes to create hand painted pottery.

Some customers prefer life-like flowers that don’t need replacing, while others use only fresh flowers. Choose flowers that are from the region where your table

wares are made for the most successful effect.

Houston Dames Kathryne Castellanos (Marketing Director for Brennan’s of Houston) and Lisa Cox (co-owner Mark’s restaurant) visit with Gina.


Good food and good wine deserve fine linens, beautiful plates and

exceptional stemware.


L to R: Mary Margaret Pack, Austin Chapter, Susan Auler, Dallas Chapter, and Paula Biehler, Austin Chapter.

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ARTS OF THE TABLE


“I oftentimes say that wine is the perfect magnet for drawing friends together for pleasurable time coupled with good food.”

–Susan Auler

Al Fresco at Its Best“Arts of the Table” extend beyond the table setting and include the host’s overall approach to entertaining. Here are three Dames’ favorite takes on summertime al fresco events.

Mary Margaret Pack (Austin)Mary Margaret Pack, a writer and personal chef, divides her time between Austin and San Francisco. “Central Texas is such a cul-tural crossroads with European, Mexican, the American South, and Southwest influences, that all these cooking traditions show up on my menus. In northern California, I tend to focus more on seafood and Asian ingredients; Mediterranean-influenced meals work wonderfully in both places.

Simple always trumps, both in food preparation and presenta-tion, for successful outdoor entertaining, and if you let seasonal ingredients be your guide, you can’t go wrong. Wherever you are, it’s all about hospitality, making guests feel welcome, com-fortable, and content.”

Susan Auler (Dallas)“When entertaining at our vineyards on Lake Buchanan or at our home in Austin, I focus on Texas foods intertwined with a French, Tuscan, or Argentine flavor paired with our Texas Hill Country Fall Creek Vineyards wines. At Fall Creek Vineyards, we often start the evening with appetizers and wine aboard a boat cruise up to spectacular Fall Creek Falls, which is on our ranch property. The cruise is followed by a seated dinner usually with at least one course served on the vineyard patio so as to enjoy the black vel-vet sky dotted with twinkling stars and constellations, while en-joying appropriate background music to match the evening’s theme.

On cool evenings, I always plan fires in our outdoor fireplaces to set the evening and friendships aglow! I oftentimes say, ‘wine is the perfect magnet for drawing friends together for pleasurable time coupled with good food.’”

Paula Biehler (Austin)Although I help plan many different events for my PR clients, my favorite theme is anything Asian--sushi, edamame, a sake tasting, origami decorations, Chinese lanterns, fortune cookies, chopsticks only, bowls of manderins and white blossoms. For relaxing outdoor entertaining, assign someone else to refill the trays, make the drinks, and act as clean up crew--and have them working throughout the party, so you as the host, can enjoy your guests!

ARTS OF THE TABLE

Don’t Delay!Register for Conference Tours

The Kansas City Conference will feature a pre-conference tour to Nell Hill’s, Mary Carol Garrity’s home furnishings and accessories

store in Atchison. You’ll be inspired with her artful table top presentations and world of ideas. Mary Carol combines dinnerware

and accessories with flair and imagination; they are stylish, innovative - and easy to achieve.

The same day, Dames will get an inside view of one of the Heartland’s most intriguing bakeries and want to stay forever in the aromatic chocolatier’s domain. Mary Pfeifer and Vicki Johnson are

planning amazing things! But space will be limited, so sign up early.

While many bottled water brands

seem to blend together in the crowded market, one brand continues to shine among the competition for its rich heritage, fresh taste and classic approach to consumers. Loyal customers of Mountain Valley Spring Water have enjoyed the pure and simple water – bot-tled from a single source spring nestled in over 600 acres of protected natural land within the Ouachita Mountains of Arkansas – for more than 100 years.

First marketed under the Mountain Valley brand name in 1871, the water has been enjoyed by distinguished U.S. presi-dents, champion athletes, noted entertainers, and discerning consumers. Today, Mountain Valley Spring Water is one of the only premium sparkling waters produced in the United States and is the only American premium bottled water sold in glass bottles coast to coast.

“We are proud of our rich heritage as well as the award-winning taste and health benefits of our pure spring water,” said Jim Karrh, Ph.D., chief marketing officer, Mountain Valley Spring Company. “Our loyal customer base has really been the driver in our efforts to further define and differentiate our spring and spar-kling bottled waters in the market.”

Over the past two years, in an effort to more closely connect

MOUNTAIN VALLEY


Jim Karrh, Ph.D., Chief Marketing Officer

The National headquarters for Mountain Valley Spring Water, this historic building is the recipient of an award from the National Trust for Historic Preservation in recognition of exceptional accomplishment in the preservation, restoration and interpretation of America’s architectural and cultural heritage. It is a prime example of the Classical Revival style.


with its loyal and growing customer base, Mountain Valley Spring Company has enhanced its brand by modifying its bottles, labels, web site and marketing approach.

Mountain Valley’s glass bottle preserves the authentic and pure taste of the natural spring water while also remaining true to the company’s heritage. “The new glass bottle family was designed pri-marily with premier restaurants, hotels and spas in mind,” said Karrh.

The major elements of the new bottle and label were inspired by a 1930s era Mountain Valley package. In addition to preserving the taste of the single source spring water, Mountain Valley’s distinc-tive green bottle and embossed vintage glass packaging represent a time when bottled water symbolized purity and simplicity.

The new bottle’s distinct look and the company’s strong heri-tage have helped the company bring Mountain Valley into popu-lar culture through product placement and appearances on major movies such as War of the Worlds and hit TV shows including Grey’s Anatomy.

In another important component of Mountain Valley’s overall rebranding effort, the company recently relaunched its Web site, www.mountainvalleyspring.com. The newly-designed site provides

the company with an important channel to more closely connect with its loyal and growing customer base.

A new and unique element to the site is an online community known as the Red Oval Society. Designed to support the interests of Mountain Valley customers and other consumers with discrimi-nating tastes, the Red Oval Society contains original content from recognized chefs, nutritionists, and water experts, as well as news, discussion boards, recipes, tips and stories. Contributors to the Red Oval Society site include Dames such as Chef Bev Shafer, a found-ing member of LDEI’s Cleveland-Northeastern Ohio Chapter. The Red Oval Society, which is free, will also feature fun and interac-tive contests and customer-generated content to further engage members.

The growing consumer demand for bottled water has been very powerful throughout the industry. With an unwavering commitment to quality, fine restaurants and hotels throughout the U.S. are now offering premium bottled waters to their clientele. Two of Chicago’s finest hotels, The Peninsula and The Drake, offer Mountain Valley to their customers. Some hotels and restaurants are adding “water sommeliers” to their staffs.

“With so many wonderful variants of American cuisine today, it seems only appropriate that great American premium water be available and used by the culinary world,” said Karrh.

Rather than following the latest “fad,” Mountain Valley stays true to its roots: natural, pure, simple. As the choice for individuals who want pure spring water that is as authentic and timeless as they are, Mountain Valley Spring Water will continue to stand out in the crowded market for many years to come. TROUBLE AT THE TAPVirtually every day the media report incidents of contamination and pollution in municipal water sources. Water quality varies from city to city, street to street, and tap to tap. Even the water from the tap can change from day to day depending on water treatment techniques and the blending of different water sources. Our long-standing belief that American tap water is safe to drink may no longer hold water. Even when Mexican visitors come to the U.S. they warn each other, “Don’t drink the water.”

So when we turn our minds and our taste buds to bottled wa-ter, we have a long list of “don’t wants” but only a hazy idea of what we do want in our water. Understanding bottled water op-tions is the first step in learning what we should seek from healthful wa-ter. Mountain Valley Spring Water has been a favorite in America for more than 130 years.

In the early days, Mountain Valley Spring Water was thought to have health-giving benefits. Of course, this was before modern medicine but it may explain why Mountain Valley was so vital for anyone interested in a healthy life.

CELEBRITIESChampion athletes, legendary entertainers, and Commanders-in-Chief have all enjoyed Mountain Valley Spring Water. Thirteen Presidents, from Coolidge to Clinton, served Mountain Valley Spring Water in the White House. Mountain Valley has been served in the U.S. Senate since the 1920s. Frank Sinatra, Elvis Presley, and Mick Jagger enjoyed Mountain Valley Spring Water. You can even see our bottles when you tour Graceland.

Many boxing champions, in-cluding Joe Louis, Jack Dempsey, Sugar Ray Robinson, Muhammed Ali, and current middleweight champion Jermain Taylor, have trained on our water.

THE SOURCEAwe-inspiring vistas. Sparkling lakes. Genuine diamonds. Mountain Valley Spring Water.

These attractions are among the many reasons vacationers re-turn to the Ouachita (Washitaw) Mountain region year after year. They come to hike the nature trails and enjoy the vistas from the mountaintops in the rugged backcountry of the Ouachita National Forest. They also come to be pampered at the luxury ho-tels and famous thermal baths of the resort city of Hot Springs.

Five crystal clear lakes, known as the “Diamond Lakes,” welcome tourists who enjoy beautiful water and spectacu-lar scenery. Visitors can enjoy a round of golf, fish, or search for di-amonds or quartz crystals at one of the mines found in the region. It’s “finder’s keepers” on the dia-monds – great water AND good prospecting are a winning com-bination that’s hard to top.

Over the past thirty years bottled water has transcended the elements of fashion to become a basic sta-ple in the American household.

According to the Beverage Marketing Corporation, the United States bottled water industry grew 7.5 percent from 2003 to 2004, while the soft drink industry grew 0.7 percent. The bottled water industry has blossomed from a $200 million a year industry in 1979 to a $9 billion industry in 2005. Nationwide, consum-ers are drinking 25.7 gallons of bottled water per person per year. With soft drink consumption at 53.7 gallons per capita, bottled water intake is still, of course, just a drop in the bucket.

But sales are growing at double-digit figures and bottled water is the second-largest com-mercial beverage category by volume in the United States. This rapid expansion is due to several factors: Baby boomers are maturing, and their tastes, as well as their waistlines, are guid-ing them toward less caloric beverages.

Some hotels and

restaurants are adding

“water sommeliers” to their staffs.


Boston ChapterKim McElfresh, President The Boston Chapter enjoyed gathering with many people interested in food writing at a Cambridge bookstore for a panel discussion with an all Dame line-up. Five respected and experienced food writers talked about various aspects of their work and craft.

Collaboration was the theme of the day as the suspected solitary practice of writing was illuminated as a quite collaborative activity for food writers. One of the best benefits, aside form encouraging young would be writers to write, write, and then write some more, was the ex-citement of gathering Dame writers to speak and share insights into something they truly loved and had in common – the art and craft of writing. And of course, there was food!

Lora Brody discussed what makes a book project one that she loves to write. Linda Bassett spoke about local food ways and the rela-tionships that she develops with the people she writes about. Elizabeth Riely shared the best sources for food research in the Boston area. Barbara Lauterbach talked about developing recipes for magazines. Terry Golson our moderator, has written for magazines and newspapers. For information on resources from these Dames, go to www.ldei.org.

Houston ChapterMarie LeNôtre, PresidentHouston’s posh downtown Coronado Club hosted the chapter’s sec-ond annual Escoffier dinner, where members and their guests enjoyed a sneak preview of the elegant menu to be served in Kansas City at the Escoffier and LDEI Anniversary Celebration dinner. Marie LeNôtre, along with co-chair Marilyn Cupples (Kansas City) is organizing that much anticipated October event. The courses were paired with out-standing, beautifully matched French wines.

The evening was expertly arranged by Mary Eaton, manager of the Coronado Club, Lisa Cox, co-owner of Mark’s Restaurant, and chair Diane D’Agostino, owner Elegant Edibles. Chapter President, Marie LeNôtre, was the Mistress of Ceremonies, and June Hayes, LDEI 2VP, was guest of honor. Funds raised are earmarked for the Mary Nell Reck Scholarship Fund, and Le Musee Escoffier in Villeneuve-Loubet, France. Guests received a copy of Mary Nell’s book, The Flavors of Life. Dame Mary Nell, “one of only four chefs to be awarded the Chaine des Rotisseurs Maitre d’Honneur,” was the Coronado Club chef for many years before loosing her battle with cancer. The event raised $7,500.

The annual membership event was held again this year at the Houstonian Estates. Marian Tindall conducted a PowerPoint presentation on LDEI put together by CiCi Williamson (2003 LDEI President, D.C. chapter). Gena Theffo, Culinary Institute Alain & Marie LeNôtre graduate and accomplished cake decorator, brought a magnificent chocolate box filled with truffles and an Indian hut made out of chocolate, and guests sipped champagne throughout the evening. Seven prospective members completed membership applications.

L to R: Gina Liuzza, Sylvia Casares-Copeland, and Chara Miyan Gafford

Kathryne Castellanos and Kimberly Park

L to R: Ana Gomes, Merrianne Timko, Heidemarie Vukovic

L to R: Mary Eaton, Marie LeNôtre, Lisa Cox, and Diane D’Agostino

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chapter newsCompiled by Karen Levin, Chicago Chapter


An Escoffier Birthday Potluck dinner with a French theme at the Cardiff-By-The-Sea home of new member Katie Rosenblatt was a real treat. Imagine strolling up the walk and being serenaded by hundreds of frogs in a jun-gle-like atmosphere. Marcel and Shirley Escoffier, in town for a conference, attend-ed. Dame Edie Greenberg brought a molded cheese mixture made in the shape of Escoffier’s house in the village of Villeneuve-Loubert France. Edie plated the sculpture on a framed poster of the house, which she bought when she and her husband visited there.

Dame Julie Jones, Ph.D. Nutritionist and Food Safety expert, nationally renown Educator, and speaker from Minneapolis/St.Paul, is active-ly involved in educating con-sumers against frauds and myths in nutrition and food safety. Julie grabbed the at-tention of over 40 Dames and guests in April with a startling and graphic display of the shocking growth rate of obe-sity in the U.S. Passionately addressing obesity issues, nu-tritional confusion, myths and conflicting information, she clarified new trends and guidelines. Challenging us to become role models, she encouraged all of us to

get involved in this alarming national epidemic. Dame Anne Otterson chaired this thought provoking event. The beautiful Hilton Torrey Pines Hotel was the setting for a delicious and healthy dinner hosted by Catering Director, new member Dame Maria Gomez-Laurens. Seattle Chapter NewsBy Leslie Mackie The Seattle Dames Chapter welcomes three new members. Vicky McCaffree, a nationally recognized chef, is currently Executive Chef at the Yarrow Bay Grill in Kirkland. She is known for her re-markable skills as well as her countless hours given to community non-profit organizations. JoAnne Naganawa is administrator for the Washington Fryers Council. Her expertise deals with public re-lations, recipe development and food photography. Jamie Peha currently resides at Seattle Magazine. Formerly Director of the Washington Wine Commission, she is well known for her work with Washington Wines.

Leslie Mackie, owner of Macrina Bakery & Café, was recent-ly nominated for the James Beard All Clad Outstanding Pastry Chef Award. Seattle Dames hosted a social at the 2006 IACP Conference, held in Seattle, for attending fellow Dames. It was a great success. See photos at www.lesdamesseattle.com/con-tent/photos.htm.

CHAPTER NEWSKansas City Heart of America ChapterBy Judith FertigNew President Sara Cox presided over the annual spring meeting of the Kansas City Heart of America Chapter. Dames gathered for a fabulous spring brunch (including a wow-y dried fruit and oatmeal brûlée) at Simple Pleasures Catering, owned by Dames Marisa Roberts and Mary Berg. Conference chairs Karen Adler, Marilyn Cupples, and Judith Fertig filled everyone in on the highlights, which include:

• A fabulous day trip to Nell Hill’s in Atchison, Kansas, for a “Tabletop ‘Til You Drop” excursion, chaired by Mary Pfeifer and Vicki Johnson.

• An equally wonderful artisan tour of the best of Kansas City – Fervere Bakery, which looks like a shrine to bread, lunch at the renowned Bluebird Cafe, and a visit to Christopher Elbow Chocolate-- headed by Jane Zieha-Bell.

• Blue Jeans, Barbecue and Blues night at the famous B.B.’s Lawnside BBQ, headed by Karen Adler and Judith Fertig.

• An elegant M.F.K. Fisher Luncheon at the James Beard Award-winning American Restaurant, chaired by Marilyn Cupples and Kay Benjamin.

• State-of-the-culinary-art seminars on heritage foods, cocktails, beef, barbecue, and Missouri wine, headed by Anne Brock-hoff, who writes for the James Beard and AFJ-Award winning Kansas City Star.

• The Escoffier Gala on Saturday night, October 21. The bubbly will flow, the can-can girls will dance, Escoffier’s Shady Ladies will mingle, and we’ll all celebrate! Chaired by Marie LeNotre and Marilyn Cupples.

Palm Springs By Jacqueline BacharPalm Springs’ 7th annual L’Affaire Chocolat, sponsored by the chapter and Palm Springs Life magazine, benefited “Young Chef in the Making” Culinary Scholarship Fund. Co-chairs of the event were chapter president Zola Nichols and Bonnie Woods. Dame Ellen Yohai Snider was mis-tress of ceremonies.

The afternoon included chocolate demonstrations and tasting with a competition among participating chefs for the best chocolate entry. James Beard award winning chef, Miguel

Morales of the Marriott Rancho Las Palmas hotel, displayed out-standing chocolate sculptures. Dame Anita Manchik demonstrated how to make chocolate baskets, and Jacqueline Bachar presented “Under Chocolate Skies,” her line of fine Belgian chocolates.

San Diego Chapterby Marie KelleyA sell out crowd enjoyed Holiday Gifts in a Jar, our second annu-al fundraiser at Macy’s School of Cooking. Presenters included Dames Carole Bloom, Karen Ward and Marie Kelley. Carol Blomstrom chaired the event with able assistance from many members. The event raised almost $3000 for scholarships.

At an early winter meeting, Karen Ward, chapter treasurer and Janet Burgess, chapter secretary, who mentored Tracey during the past year, presented our scholarship recipient, Tracey Sturgis, with a set of knives to recognize her completion of the Culinary Arts Program at St. Vincent de Paul Village. She is the first graduate sponsored by our chapter.

CHAPTER NEWS

L’Affaire Chocolat Jacqueline Bachar

L to R: Anne Otterson, Julie Jones, Maria Gomez-Laurens

L to R: Marie Kelley, Karen Ward, Dawn Edwards, Carole Bloom, Deb Schneider, Carol Blomstrom, Judi Strada

L to R: Dame Karen Ward, Scholarship recipient Tracey Sturgis, Dame Janet Burgess


CHAPTER NEWSD.C. Silver Jubilee Seminar Successful Chapter Fundraising with an Educational Slant.By CiCi Williamson, 2003 LDEI PresidentFrom the beginning – the keynote talk by Lidia Bastianich (New York), to the ending – champagne toasts and cake, the electric-ity and enthusiasm of over 250 attendees at the Washington, D.C. Chapter’s “Celebrating FOOD!” silver jubilee seminar maintained a high voltage.

Although the objective, “Cooking…Careers…Communications,” was educational, the 9:30 to 5:45 seminar profited the chapter nearly $7,000. Seminar co-chair Gail Forman, a professor at the college, fa-cilitated the co-sponsorship with Montgomery College in Rockville, Maryland, where the seminar was held at no cost to the chapter. The March date was chosen to coincide with Women’s History Month.

Gail welcomed attendees, and Chapter President Joan Hisaoka in-troduced LDEI founder Carol Brock (NY) and LDEI President Pat Mozersky (San Antonio), who gave a brief talk on LDEI. Seminar co-chair CiCi Williamson introduced keynote speaker Lidia Bastianich who spoke on “Lidia’s Italian Table: Her Family, Her History, Her Patrons.” In total, 43 speakers and cooking teachers -- most of them Dames -- were featured on 16 panels and hands-on cooking classes. Workshops and cooking demonstrations were held on tricks of the trade, tabletop styling, wom-en’s culinary history, flavor essentials, chef careers, luxury ingredients, sustainable agriculture and seafood, diet and health, food writing, and public relations. A Continental breakfast and gourmet box lunch were provided by L’Academie Cuisine’s Patrice Dionot, Co-owner and ad-ministrative director, and Barbara Cullen, director of admissions.

The “Fabulous Food EXPO!” organized by seminar co-chair Katherine Tallmadge, featured twenty-four companies displaying new products, food samples, cooking school prospectus, and cookbooks. A Cookbook Jumble of donated cookbooks gathered by Olga Boikess netted the chapter over $500.

Gift bags for attendees included cutting boards provided by LDEI partner Melissa’s Exotic Produce, courtesy of Nancy Eisman, with cop-ies of Melissa’s Great Book of Produce for each speaker. Another LDEI partner, Mountain Valley Spring Water, provided all the bottled water for the event.

The day’s finale included two gorgeous birthday cakes created by Kate Jansen (Firehook Bakery and Willow Restaurant pastry chef) and Leslie Goldman-Poyourow, who baked the cake for the NBC-TV “Today Show Hometown Wedding.” The cakes, served by their creators, were accompanied by champagne and Albert Uster Chocolates.

Dame Lidia is the chef/owner of New York’s Felidia’s, Becco, Esca and Del Posto — and Lidia’s in Pittsburgh and Kansas City; author of six cookbooks; and star of two PBS-TV series.

L. to R. Seminar Co-Chair Katherine Tallmadge, Chapter President Joan Hisaoka, Keynote speaker Lidia Bastianich Co-Chair CiCi Williamson, and Co-Chair Gail Forman.

LDEI president Pat Mozersky greets Dames and guests.

FREECYCLE COOKING EQUIPMENT & MOREFreecycle is a cyber approach to placing unwanted items on the curb that keeps about 40 tons a day, or almost 30 million pounds a year, out of landfills. Log on to www.freecycle.org, click on ‘Join This Group’

and follow directions. Click ‘No Emails’ setting to eliminate emails. Participation is free. Read the rules, etiquette and disclaimers carefully, and pay attention to the security advice. Post usable items: the grill you don’t need, pots and pans, old cookbooks, uniforms, equipment that is past its prime but usable. Clothing, toys, bikes, lawn furniture...you name it. Search for bargains too - you can’t beat “free.”

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What if you have an idea for a cookie and copyright your recipe? This protects the expression of your idea, but not

the idea itself. Others may still copyright a recipe for the cookies, but not in the unique way your recipe is written. Mark your recipe, and all copyrightable materials, with the copyright symbol, name of the copyright holder and year of creation. Register your copy-right with the U.S. Copyright Office.

Federal copyright statutes pre-empt state law, so the Copyright Office is the place to register.

The best place to go is the Copyright Office’s web site at www.copyright.gov. Here you’ll find a wealth of information, in-cluding forms and instructions for registering your work, Frequently Asked Questions and fees, which start at $30.

You want to approach a publisher or PR firm. Since your idea itself isn’t protected, you risk that the person you approach will take your idea and develop it without you. Take the time to copy-right any title, recipe, article or other work you plan to submit. A confidentiality agreement could protect you. In a setting where this is not customary it will be difficult to negotiate. If engaging a PR firm you can have your attorney prepare a confidentiality agreement as a condition of retaining the firm.

If you are hired to develop your idea you must decide if you will establish ownership rights. Employers consider such proj-ects works-for-hire and assume ownership, and some employ-ers require work-for-hire agreements, or you may try to establish ownership of the work with the employer’s use as a license. Be prepared that this may be difficult to negotiate in a competi-tive environment.

If you want a confidentiality or license agreement to protect your work, a lawyer can draft it for you. Your lawyer can review work-for-hire or other agreements you’re asked to sign. Use a law-yer familiar with contract and copyright law and licensed in your state. Know what you want from your attorney. Establish fees up front. Other professionals, business associates and local bar asso-ciation’s web site may provide referrals.

Kristin James, a member of the Chicago Chapter of Les Dames d’Escoffier, is an attorney specializing in the needs of food industry and related businesses.

YOUR BIG IDEA: CAN YOU PROTECT IT?By Kristin James, Chicago Chapter

You’ve got an idea you want to sell. Can you protect your big idea from being stolen?

You can – with a little planning, registering a copyright, or preparing

a confidentiality agreement.


Susan Auler (Dallas) has been awarded the Texas Spirit Award for the work she and Ed have devoted to promoting the Texas wine industry. Pioneers of the Texas wine industry, they opened Fall Creek Vineyards in 1975. Fall Creek was the first winery established in the Texas Hill Country and the first Texas Hill Country appellation. Susan is a founder of the Savour Texas Hill Country Wine & Food Festival. She is listed in Who’s Who in Texas Food and Wine and has been recognized with a People of Vision award by the Texas Society to Prevent Blindness. Fall Creek wines have been served at Presidential and Gubernatorial inaugurations, to kings, queens and celebrities, and on airlines. They were Wine Spectator’s first Texas wines to be given a “Best Buy” award.

Jen Karetnick (Miami) has been awarded $5,000 for an unpublished lyric poem from the 2005 Dorothy Sargent Rosengerg Memorial Fund. The prize-winning poem, “Farm Share,” is based on her experiences as a site host for the local food co-op, Redland Organics. Karetnick is the features editor for Wine News, lifestyle editor for Lincoln Road magazine, the “Aphrodisia” columnist for the digital New York-based Citizen Culture magazine, the South Florida reviewer for Gayot; and fine dining critic, food writer and wine columnist for SO.Florida, South Florida Business Journal.

Marie Kelley (San Diego), Kelley Productions International, recently produced several marketing DVDs: one for Carolina Classics Natural Catfish national campaign at Whole Foods Markets; a promotional DVD for the Big Island Festival and Food & Wine’s America’s Best New Chefs; and a DVD for the Kona Coffee Council’s awareness campaign for 100% Kona Coffee. As a Contributing Editor to New Asia Cuisine & Wine Scene, Marie’s article “America’s Best New Chefs” at the Big Island Festival appeared in a recent issue.

Cathy Forrester’s (Charleston) book, At Home -- Charleston, was released in March. Cathy, who lives in her family’s historic Thomas Rose House, uses it as a stunning backdrop to the intriguing tales of her grandmother -- an insider’s look at one woman’s celebration of the customs and social traditions of elegant Charleston entertaining. Visit www.athomecharleston.com.

Carole Kotkin (Miami) was profiled in the “Florida Living” section of April’s Southern Living magazine. The two-page spread included photos from the Ocean Reef Club in Key Largo, where she manages the cooking school, and the studios of WDNA, where she co-hosts “Food and Wine Talk” with Simone Diament.

Mary Moore and Virginia Willis (Atlanta) were featured in a Duke’s Mayonnaise commercial in April, shot on location at Mary’s The Cook’s Warehouse. Both Dames were chosen from a casting call of over 100 professional chefs and avid cooks. Even though both

Virginia and Mary are adamant about good, fresh cooking, they both enthusiastically agree that if it’s not homemade, it’s got to be Dukes!

Virginia Willis was also a guest chef and author at the First Annual Distinctively Charleston Food and Wine Festival, an attendee at the 2006 Foodwriter’s Symposium at the Greenbrier and a finalist for The Greenbrier Scholarship. Lisa Ekus (Boston) will represent Virginia’s upcoming cookbook Bon Appetit Y’all: Three Generations of Southern Cooking.

Carolyn O’Neil (Atlanta) is the Contributing Editor for Food & Dining for The Atlantan Magazine, the newest of the Modern Luxury group of publications. She has also joined the Atlanta Journal & Constitution newspaper writing a weekly column, “Healthy Eating Out.” She can be seen online as an AOL Diet & Fitness Coach providing nutrition workshops.

Sandra Ryder, Area Director of Public Relations for The Ritz-Carlton Hotels of Atlanta, was named Public Relations Leader of the Year for the Southeast, Mexico, Caribbean and Latin America at The Ritz-Carlton Global Leadership Conference held in Laguna Niguel, California in April.

Chef Olelo paà Faith Ogawa, one of Hawaiì’s first female chefs, was inducted into Leeward Community College Culinary Hall of Fame. In addition to healthy menus featuring Hawaiì’s best products for corporate and private celebrity clients who visit or reside on the Kona Coast of Hawaiì (the “Big Island”), Olelo paà creates her own blends of coffee, honey and teas, and she has created a new product called “Glow Hawaiì.” She is a founding member of the Hawaiì chapter and has been a chef for more than 30 years. “We selected Olelo paà because she’s made a significant contribution to advance the industry. She is a great role model for young women in the culinary program,” said Dan Nakasone of the culinary advisory board.

ATLANTAGena Berry has been named Restaurant and Food Staging Coordinator for “Taste of Atlanta” October 13-15 at Atlantic Station. This three-day consumer event showcases over 150 premiere Atlanta-area restaurants and chefs, new food products and beverages galore. Her new website www.culinaryworks.net features a variety of culinary services in collaboration with a number of Dames.

CHICAGOCarolyn Collins of Collins Caviar recently staged a brilliant dinner at Shaw’s Crab House. Collins Caviar has also created two new caviar varieties exclusively for Bern’s Steak House in Tampa:

Member MilestonesHEADLINERS

Compiled by CiCi Williamson Jen Karetnick Cathy ForresterSusan Auler


Margarita (whitefish) and Madras (salmon). Barbara Glunz and Maria Battaglia attended the dinner. The new caviars will be on the market soon.

Priscilla Cretier and Chef Bernard Cretier’s menu item, Le Vichyssoise.3’ Salmon en Croute, was selected by Chicago Tribune food critic, Phil Vettel’s as one of the courses in his “ideal” meal. In the same March 9, 2006, article, “Tempo” reporter and foodie, Emily Nunn, selected Carrie Nahabedian’s Carrot Ginger Soup at NAHA as her perfect soup pick.

Meme Hopmeyer staged a Fox & Obel First -- a book signing and product launch with Ina Garten, The Barefoot Contessa, in March. Ina chose Fox & Obel as the first retailer in the nation to launch her new product line of Barefoot Contessa Pantry products, beginning a full line of products for breakfast, lunch and dinner that facilitate making classic recipes.

Joyce Lofstrom, an adjunct professor at DePaul teaching an introductory public relations writing course, introduced one student to the culinary world of Chicago through Dames who offered to talk with the student.

NEW YORKJan Turner Hazard and Nancy Byal (Kansas City), who co-author “GadgetGals” magazine and newspaper articles about kitchen gadgets, cookware, and small appliances, are pleased to announce the launch of their web site www.gadgetgals.net. The site presents news about kitchen equipment, recipes, and other culinary information.

Janeen A. Sarlin was a guest Chef at Rancho La Peurta for Culinary Week from May 27 to June 3, She lectured on grains, cooked for the guests and presented a cooking demonstration the following afternoon for guests who wanted to make the meal at home.

SAN DIEGOJeanne Jones and Cathryn Ramirez, of Tiffany & Company, chaired the premier of Goya’s portraits at the San Diego Museum of Art on April 5. It was an exclusive, by invitation only, dinner for the museums’s major donors. The Goya exhibit opened two days later.

Carole Bloom, CCP, was a speaker at April’s IACP Conference in Seattle on the panel titled “The Art of Juggling: Creating a Sustainable Career.” In her role as spokesperson for the Chocolate Manufacturers Association (CMA), Carole was also a featured speaker at the CMA’s Chocolate Symposium held in New York City on May 8.

Najmieh Batmanglij (Wash-ington D.C.) has published a new cookbook From Persia to Napa: Wine at the Persian Table (Mage). The 264-page book contains 160 color photos of Persian food and art, 80 recipes and two special sections. One discusses the links between poetry and wine-drinking in Persian culture; the other pairs wines with distinctive Persian ingredients.

MEMBER MILESTONES: HEADLINERS

Sandra Ryder Chef Olelo paà Faith Ogawa

Carolyn O’NeilMary Moore Virginia WillisCarole Kotkin

Nancy Kruse and Susan Peters (Atlanta) joined Sandy Springs Radio’s “Tastebuds” talk show host Beci Falkenberg on her February 16th broadcast to chat about current industry food and restaurant trends -- “What’s Hot, What’s Not, and What’s Sizzling.”

Susan Peters stepped down as managing food editor for Flavors-The Forum for Atlanta Food Culture and Dining and has been named food editor for “New You,” a self-improvement magazine. Published bimonthly, New You currently has circulation in Atlanta and Raleigh and is poised for national expansion.

Dames Susan Peters (left) and Nancy Kruse (right) with Sandy Springs Radio’s Tastebuds talk show host Beci Falkenberg (center).


The deadline for your photos and news for the Spring Issue is July 15, 2006. We ask that you not send press releases. Write your submission as you would like to see it appear in print and email to [email protected]. Send photos to Quarterly Editor June Hayes at [email protected].

DAMES STAR IN IACP AND JAMES BEARD AWARDSBy CiCi Williamson, Washington, D.C.

Paula Lambert (Dallas), founder of the Mozzarella Company, was awarded the prestigious “Entrepreneur of the Year” award given by the International Association of Culinary Professionals (IACP) at its 2006 annual conference, held in Seattle in April. The award is for “the founder, CEO or any individual who has played a key role in the marketing of a cooking school or small business mem-ber company.” Paula’s company produces handmade, fresh mozza-rella, marscapone and other Italian-style cheeses in her small company located in the Deep Ellum downtown Dallas neighborhood. Another finalist for the award was chef, restaurateur and author Rick Bayless of Frontera Grill and Topolobampo in Chicago, of which Deann Bayless (Chicago) is the operating manager.

Dorothy Cann-Hamilton, CEO/Founder, The French Culinary Institute, was honored by IACP by receiving the “Award of Excellence for Vocational Cooking School.” The award is bestowed upon an IACP-member cooking school that provides a superior educational experience for students pursuing a career in the culinary arts. Founded in 1984, The FCI offers a rigorous six-month program by day or a nine-month program by night for aspiring or working culinary professionals and serious amateurs.

IACP Cookbook Awards went to several Dames. Joan Nathan (Washington, D.C.) accomplished a rarely seen double win, winning a best cookbook award in BOTH the IACP (American Category) and James Beard Foundation Awards (Food of the Americas Category) for her book The New American Cooking (Alfred A. Knopf). Nominated in the American category was Janet Fletcher (San Francisco) for The Niman Ranch Cookbook: From Farm to Table with America’s Finest Meat.

In the “Compilations” category, Arlene Feltman Sailhac (New York) won for Cooking at De Gustibus at Macy’s: Celebrating 25 Years of Culinary Innovation (Stewart, Tabori & Chang). Winner in the “General” category was Susan Spungen (New York) for Recipes: A Collection for the Modern Cook (William Morrow Cookbooks). Lisa Yockelson, a char-ter member of the Washington, D.C. Chapter, won the best cookbook

in the “Bread, Other Baking, and Sweets” category for ChocolateChocolate (John Wiley and Sons, Inc.). Tracey Maurer pho-tographed for Fonda San Miguel: Thirty Years of Food and Art (Shearer Publishing), winner of the “Design” category.

Nominated in the “First Book” cat-egory (the Julia Child Award) was Linda Carucci (San Francisco) for Cooking School Secrets for Real World Cooks (Chronicle Books). Linda’s book was also nominated for a James Beard Award. In the “Health & Special Diets” category, Joyce Hendley (Minneapolis)

was nominated for The Eating Well Diabetes Cookbook: 275 deli-cious recipes and 100+ tips for simple everyday carbohydrate control (The Countryman Press) and was also a finalist in the James Beard Awards. Nearly 400 books were entered in the IACP competition from 11 countries.

James Beard Awards nominees included 15 Dames nominated in 10 different categories. Dorie Greenspan’s Bon Appetit feature, “When French Women Bake…” won an award for Magazine Feature Writing (with Recipes). Kristen Browning-Blas (Colorado) won a Best Newspaper Food Section (under 300,000 circulation) for The Denver Post. Carol Mighton Haddix (Chicago) was nominated for the Chicago Tribune in the Best Newspaper Food Section (over 300,000 circulation).

Cookbooks by Dames not mentioned above include Nancy Oakes (San Francisco), Boulevard: The Cookbook (Ten Speed Press); Mexican Everyday (W.W. Norton) by Rick Bayless with Deann Groen Bayless; and What Einstein Told His Cook 2: The Sequel by Robert Wolke with recipes by his wife Marlene Parrish (Chicago).

Boulevard, chef/owner Nancy Oakes (San Francisco) was nomi-nated for the top restaurant in the U.S. operating for more than 10 years, while Del Posto, owner Lidia Bastianich (New York), vied for the best new restaurant opened in 2005. Leslie Mackie (Seattle) was nominated for outstanding pastry chef, and Gale Gand (Chicago), co-owner with Rick Tramonto’s of Tru restaurant, was nominated for the outstanding ser-vice award. Two Dames were nominated for best regional chefs: Carrie Nahabedian (Chicago) for NAHA restaurant; and Sharon Hage (Dallas) for York Street restaurant. Congratulations to all!

MEMBER MILESTONES: HEADLINERS

THE ULTIMATE RECYCLING IDEAThe Use of Dandelions Medicinally Dates to Ancient GreeceInstead of tossing aside the dandelions you pull from your yard, “table” these weeds to your advantage. Dandelion leaves provide much the same vitamins as spinach, and although we rush to pull them out of the yard or vegetable garden before they bloom, rarely do we consider their tasty options. Increase your vigil – raid your neighbor’s yard, even. Don’t have a garden? Ask your grocer to locate fresh dandelion leaves for you. They make interesting additions to salads.

Pluck the leaves before the buds open and while the leaves are still delicate for the most benefits. Wash carefully to remove any traces of pesticides, dust, or insects, if any. Avoid leaves with prickly spines or fuzzy backs.

Dandelion leaves contain A, D, C, and various B vitamins. They are rich in potassium, one of the vital minerals many Americans’ diets lack. Dandelions also contain iron, zinc, silicon, magnesium and manganese and act as a mild diuret-ic, which may help reduce hypertension. Relieving the body of excess water and sodium helps relax blood vessels and contributes to lower blood pressure. The potassium content is rich enough to out weigh this mineral’s loss associated with diuretics, according to medial professionals. - jwh

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The Washington, D.C. chapter celebrated its 25th anniversary with the Fifth Salute to Women in Gastronomy, Celebrating Food: Cooking,

Careers and Communication co-sponsored by Montgomery College, Rockville, Maryland.

Women have not always been recognized for their culinary leader-ship roles in Washington. Prior to the formation of our chapter, charter member Helene Bennett wrote about the absence of any organization recognizing women’s achievements in D.C.’s world of food and wine. “Men have their very selective wining and dining societies, suppos-edly open only to the knowledgeable, from which we are excluded.” Charter member Carol Cutler said, “When our chapter was founded, culinary professions were regarded locally as exclusively male, but two of our early members owned and operated restaurants.”

In 1983, our chapter devised a way to help women advance in culinary fields. Charter member Kay Shaw Nelson wrote, “The ini-tiation of the scholarship program was one of our chapter’s greatest accomplishments, enabling recipients to fulfill their dreams of pursing careers in culinary professions.” In 1993, our chapter began awarding grants as well, and over the years, our chapter has awarded more than $320,000 in grants and scholarships.

Another early chapter initiative established a collection of refer-ence books with the goal of furthering high standards in food and wine. The library was housed at several prominent locations, before landing at the Eckles Library at Mount Vernon College for Women. Library Chair Anna St. John was lauded for her extraordinary computerized-catalog system and the collection grew to over 5,000 books. But when our chap-ter needed to find a new home for the beloved books, we could not find a suitable location, and we had to make the painful decision to disburse the collection.

Throughout the years, our chapter’s coffers have been full, and at times, dangerously low, which was the situation Katherine Newell Smith faced when she became president in 2000. “Annie Boutin King and Carol Cutler stepped in with a tremendous fundraiser at the French Ambassador’s residence that was completely sponsored by the French government. Lizette Corro and Phyllis Frucht planned and executed a sumptuous gala and auction, which added a record $78,000 to our trea-sury,” said Katherine. Immediate past president Michele Jacobs helped maintain the healthy level by holding small fundraisers, including an ex-clusive event with Nigella Lawson at the residence of British Ambassador and Lady Manning.

Charter member Goody Solomon believes our chapter’s strongest offerings are our diverse educational programs. In a 1999 newsletter, charter member Joan Nathan recalled her favorite program, which honored Paul Prudhomme. “We had to schlep a chair from the Hay Adams Hotel for him to sit on because none was big enough. We made Maryland food for him—it was quite an event.”

\We also take pride in our members’ contributions to LDEI, which was founded five years after the D.C. chapter was formed. LDEI adapt-ed the D.C. Chapter’s logo as its international symbol, and many of our members have held LDEI leadership positions, including presidents Ann Yonkers and CiCi Williamson, and officers Carol Cutler, Beverly Brockus, Phyllis Frucht, Connie Hay and Katherine Newell Smith. The chapter host-ed the LDEI Annual Conference in 1991, and again in 2001, following the stress-filled days of September 11th, at the Omni Shoreham Hotel.

“As an organization, we have really matured over the past 25 years,” reflects Goody. “There is a tremendous camaraderie, and our members are all very capable and do their jobs well. We have a respect and fondness for each other.”

Joan Hisaoka, dubbed a “Restaurant PR Guru” by the Washington Business Journal, brings more than 20 years experience to her award-winning company, Hisaoka Public Relations. She serves on the board of the Restaurant Association of Metropolitan Washington.

A Silver Jubilee – Les Dames d’Escoffier Washington, D.C. ChapterToasts the Past and Future in 25th Anniversary Year

Joan Hisaoka, Chapter President

1981 Charter Members Charter member still active with the chapter: Marian Burros, Carol Cutler, Toni Esterling, Phyllis Frucht, Joan Nathan, Kay Shaw Nelson, Carole Palmer, and Goody Solomon. Other charter members included Patricia Altobello, Ann Amernick, Helene Bennett (deceased), Linda Berliner, Barbara Burtoff, Anne Crutcher (deceased), Marge Guarasci, Antoinette Hatfield, Jo Hawkins, Carol Mason, Sidney Moore, Rose Narva, Dierdre Pierce, Phyllis Richman, Elizabeth Siber, Susan Thompson, Barbara Witt, and Lisa Yockelson.

Dames Annie Boutin King (Right) with Kate Jansen (Left), co-owner of Willow Restaurant.

The Washington, D.C. Chapter of Les Dames d’Escoffier’s 25th Anniversary Cake, created by Leslie Poyourow of Fancy Cakes by Leslie.

Washington, D.C.

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Chapter members at

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Please submit your ideas for future articles or profiles to [email protected]. The Editorial Board is in the process of planning the next several issues, and we welcome suggestions from all Dames who are interested in planning, writing, photographing or serving on committees to explore long-range strategies and ideas.

REQUIREMENTS FOR ALL PHOTOGRAPHS

Mail or email all photos to the Editor: June Hayes, 2703 Stone Edge, San Antonio, Texas 78232 or [email protected].

• Digital photographs must be scanned at a minimum of 300 dpi and be good quality to be considered. People must be identi-fied. Include photographer credits if needed.

• Glossy photos should be identified on the back and include photographer credits if needed. Please do not use marker or gel pen.

FORMAT FOR MEMBER MILESTONES & CHAPTER NEWSPlease place the correct information at the beginning of each submission.

MEMBER MILESTONESDame’s Name (xx Chapter)25-50 words as you would like to see it appear in print. Interesting or important business-related activities or honors. Submissions with photos will receive prominent positions. Press releases are not accepted.

E-mail to CiCi Williamson at [email protected] by July 15, 2006. Entries received after this date will not appear. The editorial board will place your entry in Headliners if warranted.

CHAPTER NEWSChapter and Title of Event (By your name, officer or title if any)50-100 words per event as you would like to see it in print. We regret we do not have space for menus. List the photos at the end of the description. Include IDs and credits. Submissions not conforming to this format may not be printed due to deadlines and volunteer’s lack of time.

E-mail to Karen Levin, [email protected] by July 15, 2006.

E-NEWSLETTER GUIDELINES

A bi-monthly publication to keep you informed about events in other chapters and to encourage networking. The “Traveling Dames” section lists professional conferences or events where you may find other Dames for networking. Do not send press releases. Include an email contact, date, time, cost for chapter events. Lack of space prevents member milestones, product news, listing of cooking classes or tours. You will receive a reminder “call for e-news” email. Respond to [email protected].

LOOKING FOR...Escoffier news, photos, antidotes, tasty tidbits, and anything of interest needed for our Focus on Escoffier in the fall issue. Please email [email protected].

SUBMISSION GUIDELINES

Proud to Partner with Les Dames d’Escoffier

International

NONPROFIT ORG.US POSTAGE

PAIDNEW ALBANY, IN

PERMIT #62

Adelaide, AustraliaAtlantaAustinBostonBritish Columbia, CanadaCharlestonChicagoCleveland/Northeast OhioColoradoDallasHawaiiHoustonKansas City/Heart of AmericaLos AngelesMiamiMinneapolis/St. PaulNew YorkOntario, CanadaPalm SpringsPhiladelphiaPhoenixSan AntonioSan DiegoSan FranciscoSeattleWashington, D.C.

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

THE FALL 2OO6 QUARTERLY WILL FEATURE:Focus on Escoffier history, traditions, and members with French connections; Past Presidents Gretchen Mathers & Dorene McTigue; Elizabeth Reily and the Radcliff Culinary Times; and articles by Susan Belsinger, Nancy Baggett, and Merrianne Timko. Legal advice on negotiating a writing contract.

Conference news...A Look at Exciting SeminarsAnne Brockhoff, Seminar Chair

Plan to attend the 20th Anniversary LDEI celebrations in Kansas City October 19-21. Learn from our lineup of speakers, and network with other Dames. Be on the cutting edge of the latest news regarding Heritage Foods, learn barbecue secrets from the pros, and get in line for a tasting sensation of grown-up beverages that are certain to please. This is just a glimpse of things to come.

Heritage Foods - First there was organic, then heirloom. Now American farmers are taking a heritage turn by bringing old and increasingly rare meats, poultry, grains and other foods back to the table. Participants include Patrick Martins of Heritage Foods USA (formerly the marketing arm of Slow Food USA); Frank Reese Jr., a Kansas poultry farmer credited with saving rare turkey breeds like Narragansett, Bourbon Red and American Bronze; and Dan Swinney, executive chef at Lidia’s Kansas City, a long-time supporter of local and heritage foods. Missouri Wine Tasting: Missouri’s wine industry dates back 150 years. There are now more than 40 wineries producing outstanding wines from distinctive grapes such as Cynthiana/Norton, Seyval and Chambourcin. Join Danene Beedle of the Missouri Wine and Grape Board in a guided tasting to discover all the state’s vintners have to offer. BBQ master class: Learn the secrets of Kansas City and other styles of barbecue from Dames Karen Adler and Judith Fertig, Kansas City’s own tiara totin’ BBQ Queens, and Carolyn Wells, executive director of the Kansas City Barbecue Society. Dame Cindy Reynolds of Somerset Ridge Vineyard and Winery will also be on hand to explain how to pair barbecue and wines and offer samples from her winery.

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