WINTER 2017 - Les Dames d'Escoffier · WINTER QUARTERLY 2017 5 By Toria Emas (ChiCago)Hillwood...

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WASHINGTON, D.C. CONFERENCE COVERAGE ISSUE

WASHINGTON DC • 2016

Global Appetite: Local Impact Congratulations to the Washington, D.C.

Chapter Dames, and “hats off” to your steadfast Conference Co-Chairs Drew Faulkner, Ann Stratte, and Polly Wiedma-ier for hosting a stellar 2016 Annual Con-ference. This Quarterly issue, with articles rich in content and value, reflects how truly exceptional the event was. Reports on the Keynote Talk (Ann M.

Evans) and the Sessions inform, inspire, and connect. Bev Shaffer’s article on the Chapter Leadership Forum provides insights, tools, and strategies for “Fearless Fundraising,” and will inspire you to embrace leadership. Don’t miss the illuminating reports on the Leg-acy Awards from Marsha Palanci, on Culinary Diplomacy from Margaret Happel-Perry, and on the M.F.K. Fisher Awards from Beth Allen. Legacy hosts give generously of their time to mentor women pursuing higher education and success in their fields. Enjoy coverage of LDEI’s 30th Birthday Celebration (Michele

Scicolone)! The magnificent, towering cake was a showstopper and reappeared at the fundraising event—Chapeau, Auguste Escoffi-er!—in honor of the great chef ’s 170th birthday (Antonia Allegra). Meet our business partners on pages 20-21. In support of the

LDEI mission, they hosted the fabulous Partners’ Showcase Lunch, a favorite event each year. Thank you Ann Stratte, CiCi Williamson, Lori Willis, and

Mike Mathes, for helping me curate photos for this issue. For all that you do, thanks to Second Vice President Bev Shaffer, designer Joni Keith, Chapter News Editor Carole Bloom and Member Milestones Editor Dottie Koteski. Special thanks to the superb Dame-writers who submitted articles, information, and photos. Visit the terrific, newly designed LDEI website. (www.ldei.org).

We also have a new Phone App to keep us connected, and a strong presence on Facebook and Instagram.The heart of an organization’s memory is in its records. Just as a

home is a place of accumulated treasures, Quarterly issues act as a repository for conference coverage, for noteworthy news, Dame successes, and words of wisdom. Look for back issues online at the website. But the stories don’t start there, of course—they begin with YOU!

—Susan Slack, Editor, Winter Quarterly

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FEATURES

5 Preconference Tours

11 Restaurant Dine Arounds

14 Welcome/Keynote Speech

15 Sessions

20 Partners Luncheon

23 LDEI 30th Anniversary

24 Legacy Awards

26 M.F.K. Fisher Awards Banquet

28 Chapeau, Auguste Escoffier !

34 Dining with Dementia

39 Flavors of Mexico

DEPARTMENTS

30 Chapter News

36 Member Milestones

39 Submission Guidelines

W I N T E R 2 O 1 7

IN THIS ISSUE

FROM THE EDITOR

Above: Hillwood Estate’s charming maquette represents an exhibit of larger-than-life garden sculptures inspired by Guiseppe Arcimboldo’s botanical paintings. Maria and Dean Laurens. Carol Brock and Paula Jacobson. Photo: CiCi Williamson. Renie Steves and Katherine Newell Smith (in red). Photos: Susan Slack, unless noted.

On the cover:

Washington, D.C. Chapter: Bottom row: Beverly Brockus Shaud, Jodi Lehr, Phyllis Frucht, Rosa Mendoza, Alison Ricketts, Polly Wiedmeier, Janet Yu, Drew Faulkner, Judy Rusignuolo.Middle row: Teresa Farney, Annie Boutin King, Danielle Turner, Janet Cam, Vickie Reh, Laurie Weber, Gail Forman, Susan James, Paula Jacobson, Evelyn Bunoan, Eileen Dykes, Devon Capili, Laurie Bell, Nora Pouillon, Karen Vartan, Anne Banville. Top row: Rachel Hayden, Ann Yonkers, Joan Nathan, Claire Gill, Stacey Adams, Aviva Goldfarb, Katherine Newell Smith, Edee Hogan, Carla Hall, Lizette Corro, Ann Stratte, Sheilah Kaufman, CiCi Williamson, Julia Rutland, Marie Ostrosky, Linda Joyce Forristal, Nona Nielson-Parker, Michele Jacobs, Odonna Mathews, Susan Callahan, Kari Barrett.

Washington D.C. photos courtesy of Washington.org

W I N T E R Q U A R T E R L Y 2 0 1 7 3

PresidentSTACY ZEIGLERDirector of Sales, Bold American Events2929 Surrey LaneAtlanta, GA 30341(678) 302-3232 | [email protected]

First Vice PresidentHAYLEY JO MATSON-MATHESOwner/Culinary Consultant2333 Kapiolani Blvd #3516Honolulu, HI 96826(808) 941-9088 | [email protected]

Second Vice PresidentBEV SHAFFEROwner/Culinary Consultant & Food/Travel Writer3433 Blake RoadSeville, OH 44273(330) 441-2706 | [email protected]

Third Vice PresidentDEBORAH MINTCHEFF Cookbook Editor & Certified Life Coach129 East 69th StreetNew York, NY 10021-5000(212) 879-0383 | [email protected]

SecretaryANN STRATTE100 Severn Avenue, #506Annapolis, MD 21403-2622(410) 903-2682 | [email protected]

TreasurerDEBORAH ORRILLCulinary Consultant 64 Vanguard WayDallas, TX 75243(214) 343-0124 | [email protected]

Chapter Board LiaisonsKATHY GOLD President/Executive Chef The Cooking Company/In The Kitchen Cooking School 10 Mechanic StreetHaddonfield, NJ 08033(609) 206-4511 | [email protected]

JUDITH BELLOS CES & Judy's Catering/Benito's Gelato/ Arctic Dairy10405 Clayton RoadSt. Louis, MO 63131(314) 524-0869 | [email protected]

JULIE CHERNOFFDining Editor, Make it Better Media200 Burnham PlaceEvanston, IL 60202(847) 902-6741 | [email protected]

Immediate Past PresidentMARIA GOMEZ-LAURENS Manager, Hospitality, HelmsBriscoe11241 Avenida del GatoSan Diego, CA 92126(858) 633-7515 | [email protected]

Executive DirectorGREG JEWELLPresident, AEC Management ResourcesP.O. Box 4961Louisville, KY 40204(502) 456-1851 x1 | [email protected]

The mission of the LDEI Board is tofoster the growth and success ofthe organization by supporting the development of new and existing chapters and by implementing program initiatives. It provides leadership, guidance, education, connectivity, and effective communication among LDEI members.

As I write this in November, I have a much greater empathy for those food magazines cooking with spring peas and asparagus in the dead of winter. January was about New Year’s resolutions and fresh starts, but I’m going to hang out a little longer in the gratitude month of November. In fact, I read it was scientifically proven that the “gratitude attitude” improves your physical and psychological health, so I’m staying on this train as long as possible!Considering we just finished an amazing

conference in Washington, D.C., I have lots to be grateful for. First of all, thank you to Susan Slack and CiCi Williamson for documenting all of it in this wonderful Quarterly. Thank you to Drew Faulkner, Ann Stratte, Polly Wied-maier and the entire D.C. Chapter for orches-trating five days of education, networking, and enjoyment. I appreciate the Legacy Chairs Becky Paris Turner and Shara Bohach and the wonderful legacy winners they shared with us. We were especially fortunate to have Todd Schulkin, Executive Director of the Julia Child Foundation, in attendance this year. They have donated over $68,000 the last six years to this fabulous program. Thank you to Lynn Freder-icks and Louisa Kasdon who brought us the amazing Rococo Chocolate: Brand Building with Global Conscience breakout this year and that divine chocolate in the Marketplace. The Global Culinary Initiative (GCI) Chairs, Susan Slack and Roberta Duyff put together the GCI Handbook that was distributed at the Council of Delegates meeting to each chapter, and also designed the GCI breakfast program, “Culinary Diplomacy: Peace, One Plate at a Time.” These special programs really help share and spread the message of LDEI.With 2016 behind us, what do we have to

look forward to? Many of you have been ask-ing for this for years, and I know a few of you have been dreading it, but we are trying to do a better job of embracing new technology. We started with the Guidebook app the last two years at Conference and will be working on enhancements for that at our next Confer-ence. We have moved our printed directory to a digital application for 2017. This means information will be updated quarterly instead of only once a year. It also means you will be able to search someone’s name, field, chapter,

etc., and email or call them directly from your phone. Thank you to Maria Gomez-Laurens for spearheading this project. Under the leader-ship of Deborah Mintcheff, Hayley Matson-Mathes, and Beth Allen, the website has been totally redesigned with new copy and photos. This will better reflect who we are as an orga-nization and be more compelling and visually appealing. Please check it out!Lastly, 2017 brings the opportunity to nomi-

nate our next Grande Dame. It is always a treat to hear about the amazing women in our organization and all they have accomplished. It is never an easy decision.May 2017 bring us even more joy and ad-

vancement!

Stacy ZeiglerPresident, Les Dames d’Escoffier International

Looking Forward with Gratitude2017 LDEI BOARD OF DIRECTORS

PRESIDENT'S MESSAGE

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On behalf of the Washington, D.C. Chapter, it was an honor and a privilege for us to host the 2016 LDEI Conference. We are grateful for your participation and hope you were able to bring home something that you can use in the future, both on a personal and professional level.We extend a special thank you to those of you who stayed on Sunday for our chapter fundraiser, Chapeau, Auguste Escoffier at the French Embassy. We cherish the friendships we have cultivated with Dames from across the globe and look forward to seeing you next year in Orange County, if not before!

Washington, D.C. Conference Co-Chairs Drew Faulkner, Ann Stratte, and Polly Wiedmaier

WASHINGTON DC • 2016

Thank YouWASHINGTON, D.C. CONFERENCE COVERAGE ISSUE

Polly Wiedmaier Ann Stratte Drew Faulkner

Flag-waving groups photographed at Union Station LDEI birthday celebration (page 22). Nashville Dames wear LDEI caps. Washington D.C. photos courtesy of Washington.org


By Toria Emas (ChiCago)Hillwood Estate set the tone

for the 2016 LDEI Confer-ence in Washington, D.C. Kudos to the D.C. Chapter for choosing Marjorie Mer-riweather Post’s home for an optional preconference event. Many Dames began the sold-out tour with a very civilized lunch in the Estate Café and ended it with a shopping spree in the delightful sales-room above the entrance to the estate. The installation of sculptures by Philip Haas was a bonus to the Hillwood Estate visit. Four larger-than-life interpretations of Italian Renaissance painter Guiseppe Arcimboldo’s The Seasons botanical paintings were lo-cated in the garden in front of the Adiron-dack Building.Marjorie Merriweather Post entertained

like a head of state, using her extensive collection of Imperial Russian art and 18th century French decorative and fine art china and silver as often as she could. Display cases were built and students often were present at events to further educate the guests on the collection of soft paste porce-lain from Sèvres and the dessert services that were designed in honor of the four great Russian saints—St. Andrew, St. Alexander Nevsky, St. George, and St. Vladimir. Her greenhouse grew over 2000 plants including her favorite orchids that decorated many tables in the mansion.With each husband and subsequent divorce,

Marjorie’s fortune, stature, and collecting experience rose and included the purchase of the 25-acre Hillwood Estate in 1955. Marjorie wanted to entertain and use this

estate and ultimately leave it to the public as a museum of her lifestyle. She tried to donate the estate and $10 million for up-keep to the Smithsonian, but the Institution declined the donation.

Highlights included the Russian Icon Room, Fabergé eggs, and jeweled crowns. During Stalin’s regime, Russia sold sacred art and melted down silver in order to industrialize the nation. While married to Joseph E. Davies, U.S. Ambassador to the Soviet Union, Marjorie lived in Russia for 18 months where she gained her knowledge and interest in Imperial Russian art. For the rest of her life she continued collect-ing Russian art and was able to purchase many pieces when she happened upon a warehouse of sacred art that she bought as “scrap” for 5 cents a gram.One source of Marjorie’s income was from

the transition of the Postum Company, in-herited from her father, into General Foods. The cereal heiress had urged her second husband, E. F. Hutton, to buy Clarence Birdseye’s “frosted food” company, orches-trating one of the biggest financial coups. In this case E.F. Hutton “listened” when Marjorie spoke.Marjorie’s entertaining strategy included

only a half hour for cocktails, place cards, and individual menus. She would hire extra Ridgewell Catering staff as “footmen” to stand behind each guest to discreetly point to the proper utensil when a guest might be hesitant or ready to reach for the incorrect fork.Three cooks instead of a chef prepared the

food. Her Christian Science beliefs inspired her to eat simply prepared fresh food. She was an early champion of farm-to-table or in her case garden-to-table. At the end of the meal she would lead the guest of honor to the kitchen to personally thank the cooks for the wonderfully prepared meal. At the end of each month she scheduled an event to entertain wounded veterans. After each meal, she led guests to the kitchen to per-sonally thank the cooks. Marjorie Merriweather Post ate simply,

entertained royally, and left her legacy to educate the public in the arts and culture of 18th century France and Imperial Russia, as well as America in the mid-20th century.

Hillwood Estate Tour

The French Drawing Room treasures include a 1736 French tapestry; a painting of Empress Eugénie, the beautiful wife of Napoleon III; and a chair from the apartments of Marie Antoinette, Queen of France. Hillwood had a kitchen staff of 30-35, with modern, state-of-the-art appliances. The pantry dumbwaiter transported fragile porcelain dishes from basement storage; a walk-in safe secured the silver. The dining room’s 19th-century Aubusson carpet was a gift from Napoleon III to Emperor Maximillian of Mexico. We viewed a leaf of the table’s Florentine mosaic top, which contains eleven different stones. It was brought from the lavish Palm Beach estate Mar-a-Lago. Photos: Susan Slack

To welcome Dames arriving in the nation’s capital, Grande Dame Joan Nathan hosted a preconference Open House at her beautiful home in North-west Washington. Fall was in the air as the Dames at Hillwood Estate enjoyed a leisurely stroll to Joan’s home, located nearby. We were indulged with a wide variety of tempting appetizers and re-freshing beverages prepared by the D.C. Chapter Dames and their friends. Thank you, Joan, for a wonderful evening of fabulous food, good friends, and stimu-lating conversations. It was a memorable way for the Conference to begin!

Open House

L-R: Kaiulani Cowell (Hawaii), Grande Dame-Hostess Joan Nathan (D.C.), Maria Tucker (Hawaii), Shara Bohach (Cleveland). L-R: Jennifer Goldman (Charleston); Julia Rutland (D.C.), Grande Dame Nathalie Dupree and Paige Crone (Charleston), Sandra Gutier-rez (North Carolina). A tempting variety of Middle Eastern pastries prepared by Dames and friends.LDEI Founder Carol Brock (NY) and Dottie Koteski (Philadelphia). D.C. Dame Beverly Brockus Shaud snips chives onto her elegant, chilled Zucchini-Avocado Soup. Photos: Susan Slack.

PRECONFERENCE TOURS


Tour organizer: Dame Cathy BarrowCathy Barrow (D.C) is an award-winning author and expert

in making charcuterie. In this session, she teamed up with Chef Nathan Anda, proprietor of the highly acclaimed Washington-area Red Apron Butcher shops. Their mission was to educate Dame participants on making charcuterie—the craft of salting, smoking, and curing. In his 3,500-square-foot production facility, Chef Anda demonstrated how to butcher while discussed several favorites types of charcuterie. From hot dogs to pâtés, he stocks his butcher shops with a rollout of handcrafted products: sausages, rillettes, salumi, pancetta, terrines, and house-smoked bacon to name a few. He is committed to using all-natural, humanely and sustainably raised beef, pork, lamb, and poultry. Although Chef Anda’s products are often based in Italian tradition, they aren’t bound by it, allowing his imagination and creativity to provide the American flair that characterizes this new breed of charcutier. After the demonstra-tion, participants sampled an amazing selection of charcuterie at The Partisan restaurant and bar, followed by a splendid family-style lunch with wines.

All Things Charcuterie!

Chef Nathan Anda of Red Apron Butcher; producer and purveyor of artisanal charcuterie. Chef Anda demonstrates butchering skills to the group. Photos: Di-Anna Arias

Tour Leaders: Cathy Barrow, Bonny Benwick, and Diane Neas By Renie Steves (Dallas) Who would think that Auguste

Escoffier would open the doors to the Library of Congress for me! The Washington, D.C. Chapter of Les Dames d’Escoffier made it happen. We arrived at the James Madi-

son Building, which I later found out was one of three Library of Congress (LOC) buildings, but not the one where our group of 15 was meeting. Security is tight.

After moving on to the Jefferson building, we joined the group, which was walking to the Rare Book Room. The Chief of Rare Books, Mark

Dimunation, greeted us and be-gan his talk covering the Library’s history. Our group hung on every word, all of which expressed his magnetic personality. He went to a great deal of trouble to show-case over 20 cookery books to us.During the War of 1812, the

British burned the LOC, then Thomas Jefferson sold his col-lection to the Library in 1814.The three buildings that make up the Library of Congress are: Thomas Jefferson Building, James Madison Memorial Building,

and John Adams Building. Each is named after a President who had a strong connection with the creation of Congress’s Library. LOC, the largest collection of

books in the world, contains well over 100 million items in hundreds of languages and virtu-ally every format. It does not have every book ever published nor is it possible to check out any books. Researchers coming to the Library can access materials in over 20 public reading rooms in the three buildings. Food explodes on the table

showcasing the history of cook-ery. The first printed cookbook was compiled and published in Venice in 1475 by the Italian humanist Bartolomeo Platina (1421-1481), after which he was almost immediately appointed

Vatican librarian. The first cookbook written by a

woman (Das Kochbuch der Sabina Welserin) was in 1553 by Sabrina Welserin of Augsburg, Germany. It was written “with attention to the sick and infirm.” Influenced by her doctor husband, Sabrina wrote recipes in an artistic and useful manner. Our group was im-mensely richer for this experience. Our bonus was lunch at The

Willard Hotel presented by Chef Quynh P. Brown, a scholarship recipient from the San Diego Chapter. With the scholarship funds, she was able to quit her second job and concentrate on her studies. She was twittery with excitement and humbled by serving members of Les Dames d’Escoffier, who made it possible for her to be where she is today!

Library of Congress Tour

Chef Quynh P. Brown of the Willard Hotel. Dames view rare cookbooks at the Library of Congress.Originally published in 1662, this volume of L’Escole Parfaite Des Officiers de Bouche, (“The perfect school of the officers of the mouth”) was published by Jean Ribou, Paris, in the age of Louis XIV when heavy use of medieval spice and sugar was diminishing. The compilation describes tasks for the maître d’hôtel, L’écuyer trenchant (carver), the royal sommelier, the royal chef, and the royal pastry chef in aristocratic households. Photos: Renie Steves.

PRECONFERENCE TOURS


Tour Organizer: Dame Bonnie BenwickBy Renee Marton (New York)On October 27, 2016, Bon-

nie Benwick guided ten of us as we visited Union Kitchen, a spacious and full-of-activity incubator kitchen. Located in Northeast Washington, D.C., Union Kitchen/Ivy City as-sists burgeoning food crafters on their way to becoming successful entrepreneurs. Yearlong contracts not only provide legal kitchen space and equipment, but may include distribution, loans, insurance, packaging, and marketing advice, if needed. Co-founded by Jonas Singer and Cullen Gil-

christ in 2012, after they started a chocolate chip cookie business in a 7,500 square-foot-space with excess capacity, they added new food ventures and grew the incubator from scratch. There is another facility two miles away, for slightly larger businesses (Union Kitchen/ NoMa).

Incubator members produce consumer food products for commercial sale, while others run catering companies, and yet others run pop-up food ventures in and around Washington, D.C., in Union Market, and elsewhere. While owner Cullen Gilchrist and manager

Maya Atlas spoke about the history of the business and answered our questions, we were fêted with a sumptuous array of delicious sweet and savory treats, from sophisticated confections to yucca waffles. There are currently 115 members working out

of the kitchens, with a support staff of 50. Five members have opened restaurants in Wash-ington, D.C. At present there is one and soon, there will be a second Union Kitchen Grocery where incubator food products will be sold.In addition, Cucina al Volo and Saison

Waffle Bar are two members operating out of Union Market—an indoor covered market that includes restaurants, specialty food shops, a butcher and fishmonger, eat-in and takeout food ventures, as well as a ceramics, crafts, and pottery shop on premises.

A More Perfect Union: Union Kitchen Incubator

Tour Organizer: Dame Susan JamesBy Margaret Happel-Perry (New York)In the heart of the

Virginia countryside in Fauquier County, sits historic Airlie Estate with its Federal house and extensive grounds. It reminds us that, in its new role as a conference center, it is the wellspring of the “green movement” and the birthplace of the Environmental Protection Agency. Susan James, Dame of the Washington,

D.C. Chapter, led an enthusiastic group of Conference attendees on an engross-ing, information-packed day exploring the agricultural richness of the Virginia Piedmont. And thanks to Susan’s generos-ity, our group was provisioned with a deli-cious breakfast—organic, of course—as we drove to our destination.Airlie, now as a partner with Ameri-

can University and in conjunction with Catholic University, is committed to sustainable stewardship of the estate. It operates an organic farm-to-table food supply for the conference center and for

university students. Any surplus goes to the local food bank.A roster of knowledgeable experts

enriched LDEI members’ day with their insights and wisdom. Both Carol Smith and Gail Gilbert spoke on behalf of Airlie and gave an appreciation of the impor-tance of the conference center, stressing that it is very much a public meeting space rather than a private facility. We toured the organic garden with Kathleen Weidner before hearing from a panel of expert winemakers led by Washington, D.C. Dame Janet Cam.Five leading winemakers—Rutger de

Vink of RdV, Jim Law of Linden Vine-yards, Ben Jordan of Early Mountain Vineyards, viticulturist Fernando Franco of Barboursville Vineyard, and Jennifer McCloud of Chrysalis discussed the terroir of the Piedmont and Appalachia. They described the challenges they had to overcome in order to succeed in their lifelong devotion to their craft.Under their skillful direction, we tasted

four reds and four whites. Each was an exciting taste-adventure and we urge ev-eryone to seek out and learn of the com-plexity and character of Virginia wines. A

final, glorious munificence to accompany dessert: two demi-sec dessert wines from Barboursville and Chrysalis.A delicious, organic Harvest Buffet lunch

was masterminded by Chef Hector Cruz of Airlie and three Washington, D.C. Chef-Dames—Janis McLean, Nona Nielsen-Parker, and Susan Wallace. The menu represented the very best of locally sourced foods, all representing the provenance and history of Virginia. The buffet tables groaned under the weight of meats and fish from nearby fields and streams and autumn-harvested vegetables and fruits. An added frisson: a tasting of six delicious local farmstead cheeses. The imaginative seasonal menu was a perfect foil and counterpoint to the wines we explored.Farmer and best-selling author, Forrest

Pritchard gave the final, impassioned overview of the meeting—the need for sustainable organic farming. Without good farm soil, our food is nothing. In his book Gaining Ground (Lyons Press), he stresses that we must be good stewards of our farmlands. By pleading for the restoration of chemically malnourished dirt and for maintaining healthy land, he reminded everyone of the responsibility we have to future generations.

Virginia’s Heart: Farm-to-Table at Airlie


Tour Organizers: Dames Joan Bacharach and CiCi WilliamsonBy Susan Slack (Charleston) Museum curator Joan Bacharach and

culinary historian CiCi Williamson (D.C.) arranged an educational tour for 25 Dames at Mount Vernon, the iconic home of George Washington, America’s Founding Father, and his wife Martha. At 7:30 a.m., coffee in hand, we boarded a deluxe tour bus for our destination. We briefly detoured to follow

a “pilgrimage route” in historic Old Town Alexandria, Virginia—Washington’s hometown. CiCi and Joan identified numer-ous landmarks associated with our first presi-dent. As we devoured CiCi’s Virginia Sweet Potato Biscuits with Country Ham, she began a lively discourse on period foods.At Mount Vernon, we walked along a ser-

pentine path adjacent to the Bowling Green, one of the most admired landscape features of Washington’s time. The large expanse of lawn was frequently manicured with scythes. At the servant’s hall, connected to the Mansion, we met our history interpreter. It was here that French sculptor Jean-Antoine Houdon made a striking life mask of Washington’s face and a Virginia-clay bust. The family agreed the bust was the “best representation of Gen-

eral Washington’s face they had ever seen.” (Image-page 4) Tracing the great man’s footsteps, we walked

through the Mansion where 250 years of American history came to life. Mount Vernon has been authentically restored to appear as it did 200 years ago. We saw the “New Room,” an elegant, lofty salon for receptions, parties, and elegant three-course dinners. On the east side of the Mansion a magnificent two-story piazza frames the Potomac River. The family sat in Windsor chairs enjoying afternoon tea in this outdoor space. Food was carried from the kitchen to the Mansion under a colonnade (protected walkway). Washington was deeply interested in agricul-

tural science and technology to improve indus-

trial production. To redesign the landscape and gardens, he studied the Gardener’s Dictionary by Philip Miller, the chief gardener at the Chelsea Physic Garden in London, and Every Man His Own Gardener (1767), by Co-Au-thors Thomas Mawe and John Abercrombie. Director of Horticulture Dean Norton dis-

cussed the estate’s four principal gardens. The Lower Garden is a terraced kitchen garden that was the province of Martha Washington. Fresh vegetables were one thing she loved most about country life. This “garden of necessity” has been continuously cultivated since the 1760s.Washington redesigned the Upper Garden to

become a lush, pleasure garden for strolling.

Martha and George Washington’s Bountiful Gardens and Table at Mt. Vernon

By Mary Ellen Griffin (New York)On Thursday, October 27, 2016, 25 lucky Con-

ference attendees strolled through the East Portico entrance of the White House to embark upon an insider’s view of the Kitchen Garden, with a walk by the White House kitchen itself.Led by Kelly Miterko, Deputy

Director, Let’s Move!, Office of the First Lady, the tour took us to a lovely span of land, beautifully tilled, with little remnants of the season’s cherry tomatoes, rows of cheery lettuces, a few tasty-looking raspberries, and plots ready to accept new plantings of fall crops, including various baby brassicas standing by. Nearby are fig, apple, and pawpaw trees. Part of the gardening process is planting cover crops such as rye and clover, ensuring the long-term health and fertility of the soil.One new aspect of the garden, introduced in Oc-

tober 2016, is a stunning table and chair set made of multicolored woods from all over the country. The woods were chosen for durability and geo-graphic diversity, including Longleaf Heart Pine from the Home of Martin Luther King, Jr., Black Walnut from Montpelier, and Redwood from the

Pacific Coast. The garden is overseen by the National Park

Service, but tended by volunteers. A major corporation has made a significant contribution to underwrite its future to ensure ongoing vitality regardless of future administrations.Produce finds its way to White House dinners,

including a September State Dinner held under a nearby tent, where guests enjoyed homegrown sweet potatoes, peppers, tomatoes, and basil. Whatever isn’t utilized by the White House is donated to Miriam’s Kitchen, an organization serving locals in need.After being escorted to rejoin the tourists viewing

the public rooms, the participating Dames were led down a little staircase to the heart of the White House—the kitchen (no, not the Oval Office). It is notable how tiny this space is, as in many a fine res-taurant kitchen, a miracle of efficiency. And, back with our fellow Americans, the group strolled by the East Room, Green, and Red, and Blue Rooms and more. We admired, up close and personal, the artwork and décor so special to Americans’ patri-mony and heritage.A huge thank you to D.C. Dame Diane Neas

for arranging this unique, educational morning.

White House Kitchen and Garden

L-R: Evelyn Bunoan and Paula Jacob-son visit the White House. Dames stroll through a White House garden.

PRECONFERENCE TOURS

Continued on page 34

Tour organizers Joan Bacharach (L) and CiCi Williamson stand in front of a restored Mount Vernon “neces-sary,” which is built into the wall of the Lower Garden. Green Pea Salad from the Virginia Box Lunch. Hor-ticulturalist Dean Norton discusses Mount Vernon’s Lower Garden (kitchen garden) crops. Mount Vernon’s kitchen (building on right) is connected to the Mansion by the south colonnade and is supported by Tuscan columns. The courtyard and ellipse are in the center. Photos: Susan Slack


By Bev Shaffer (Cleveland)Each year at our Annual

Conference, the Chapter Board Liaisons (CBLs), with the assistance of the LDEI Board, present to chapters a jam-packed ses-sion of networking, learn-ing, and interacting. This year’s Chapter Leadership Forum was no different.For a short opening half hour, each

chapter president had the opportunity to meet her Chapter Board Liaison (CBL) for the coming year as well as meet and connect with the other presidents in their group. LDEI Third Vice President Deborah Mintcheff graciously filled in for an ailing CBL Judy Bellos.At 2:00 p.m., LDEI President Maria

Gomez welcomed everyone in attendance and invited the Board to briefly introduce themselves. CBL Kathy Gold introduced our presenter, Dame Lizette Corro, Presi-dent and CEO of Corro Nobil Associates.Lizette’s presentation centered around

Fearless Fundraising—event driven fundraising, which is something most chapters struggle with at some point. Here are a few of the key highlights.There is a methodology to the business of event-driven fundraising, including:1. Establishing realistic and attainable event themes and goals.2. Establishing an event-fundraising road-map, including a motived committee and engaged sponsors.3. Leadership, which could be Dames and non-Dames.

• They need to play a major role to ensure its fiscal success.

• They could be co-chairs (one Dame-one corporate individual).

• Each committee member has her goal.4. Establishing what makes the event dif-ferent. Why should someone support this event? Is it vibrant? Is it relevant?5. Are the supporting materials appropri-ate?6. Be sure it’s sustainable.

• Engage the sponsors.• Sustain that relationship.• Align mission with sponsor as part of

the value proposition.7. What is the fiscal goal? Budget?8. Remember that fundraising is a business.

9. Is the full membership on board? Energy created?10. Set a realistic timeline (six months to one year is appropriate).11. The Database

• Is an important component.• Should have one person in charge to

input contacts.• Doesn’t need to be cutting edge.

Your roadmap should include: • Budget• Timeline• Call to action

All in all, make it a great guest experience so people will leave saying “I loved that event. I want to do more for LDEI.” Fulfill all you told them you were going to do.After this compelling presentation and

a few questions from the audience, each table was invited to a friendly competi-tion. Create a hypothetical unforget-table and memorable event, establishing revenue goals that highlight your mission and cause. The judges Kathy Gold, Maria Gomez, Deborah Mintcheff and Second VP Bev Shaffer awaited the presentations.The event themes were: Table 1, “Lunch

for Legacy”; Table 2, “Cooking with the Stars”; Table 3, “Make It Work”; Table 4 was a Family-Style Dinner entitled “Harvest Moon”; Table 5, “Then, Now and The Future in Food: Changing Lives Through Scholarships”; Table 6 featured a Women’s Leadership Symposium while Table 7 had an “Afternoon in the Coun-try” and Table 8, “Tour de Farm.” Each table gave creative presentations

on their fundraising ideas, which each chapter might take home to create some fearless fundraising of their own.Deborah Mintcheff closed the Forum

by informing attendees that each chap-ter president will receive a copy of Amy Crowell’s new book, The A to Z Guide to Fundraising. Amy is offering the book at a discount; the LDEI Board is presenting a book to each chapter with the compli-ments of The Brock Circle. Each chapter president will also be emailed a breakout outline of the book as well as a how-to manual for the British Columbia Chapter’s highly successful Summerdine fundraiser.Thank you to the 2016 CBLs Judy Bel-

los, Kathy Gold, and Deborah Mintcheff who crafted this information packed, entertaining Forum.

Chapter Leaders: Here to Learn!

Tour Organizer: Sheilah KaufmanBy Cynthia Nims (Seattle)Other cities definitely serve as outstanding

hosts for our conferences, but Washington, D.C. has one singular advantage: being home to a diplomatic corps representing over 150 nations. It meant the opportunity for many of us to enjoy a Champagne brunch at the French Embassy on Sunday. And an extra-lucky group had the chance to visit the Turkish Embassy Residence as the first stop of our tour. The mansion, built in 1917, has housed Turkey’s ambassador since 1932. We ascended the ornate, art-lined staircase to

be welcomed into the home’s large and opu-lent dining room. Tour leader Dame Sheila Kaufman offered a brief overview of the history of Turkish cuisine. We enjoyed tea and pastries, including savory shortbread-like kurabiye and water borek with dill and cheese layered in phyllo dough. As we learned, in the morning sa-vory pastries are traditional while sweet pastries are served later in the day. We had the pleasure of meeting Embassy chef Hasan Siyam before moving along to the second stop of the tour.At Zaytinya, the generous menu of dishes

bridged traditional Turkish cuisine and modern influences. After Head Chef Michael Costa offered a quick kitchen tour, we sampled three Turkish wines. They featured new-to-us grapes indigenous to the country, such as the deep red, full-bodied öküzgözü (“eye of the oxen”). The bountiful meal included nine dishes plus

extra surprises. Chef Costa explained the restau-rant’s goal to celebrate the traditions of Turkish cuisine while infusing some “2.0” innovations. One example was pastirma or cured loin of beef thinly sliced and often served as is with other meze selections. Here, instead, the slices were wrapped around a salad of radish, apricot, and arugula, vividly colorful and full of flavor. Tra-ditional manti, tiny chickpea-sized pasta filled with ground beef and spices, was topped with yogurt sauce and paprika butter. A labor of love, we were honored they prepared this dish for us. Dessert featured two generations of baklava, one traditional, the other modern: an elegant ice cream sandwich with baklava ice cream between pieces of crisp phyllo dough.In retrospect, it seemed a particularly apt way

to kick off a conference that included a com-pelling presentation on culinary diplomacy two days later. Like all good diplomacy, interactions are reciprocal. The United States uses cuisine as a bridge to cultures outside our borders, while also receiving the gift of culinary influence from nations that are represented here.

Turkish Cuisine for the Modern Palate

2016 CHAPTER LEADERSHIP FORUMTurkish Pastirma. Photo: Cynthia Nims


OPENING RECEPTION

Rococco Chocolates sell out within one hour. Efficient d.c. Central Kitchen staff assists Rococo Chocolates.

BlackSalt treats. Fragrant District Spice blends. Dame Jodi Lehr with Santa Lucia Estate Coffee. Conference swag bags piled high. Top right: cookbook authors Nora Pouillon, Nancy Baggett, Monica Bhide, Carla Hall, and Najmieh Batmanglij. Photos: Susan Slack.

HOSPITALITY

Cookbook Authors in attendance


By Susan Slack (Charleston)Chefs Jeff and Barbara Black own

and operate the Black Restaurant Group in Washington, D.C. Barbara organized a lovely dinner for Dames at BlackSalt Fish Market & Restau-rant—Washington’s premier seafood establishment. When it opened in 2004, the growing trend of housing a market inside a restaurant was started. Offering the freshest seafood available, BlackSalt is wholly committed to the sustainability of fish and shellfish sup-plies worldwide. The Dames enjoyed a five-course

tasting menu accompanied with a selection of excellent wines. It began with a Trio of Bluefin Tuna then pro-gressed to Bouillabaisse with Spanish turbot, shrimp, mussels, clams, and sea scallops; Randall Lineback Ruby Veal & Ricotta Ravioli; and Roasted Leg of Virginia Lamb. The Duo of Desserts served to each guest included Pump-kin Streusel Pie and Apple-Almond Cake paired with Chateau Roumieu-Lacoste Sauternes, France 2010. At-lanta Dame Gayle Skelton remarked, “ It was an elegant menu with the ingredients being perfectly prepared in a way that allowed them to shine. The first course was clearly prepared with the freshest of ingredients. The ravioli was handmade and spoke of someone who prepared it with love and passion. The desserts were a perfect selection of seasonal items that reflected fall and Halloween.” Gayle says that the entire meal was perfection, including the service. All of the Dames who were fortunate to be present agree! http://blacksaltrestaurant.com

Black Salt

Bouillabaisse. Apple-Almond Cake.Black Salt restaurant kitchen. Photos: Ginnie Barringer

RESTAURANT DINE AROUNDS

By Nichole Bendele (San Antonio)Chef Robert and Polly Wiedmaier’s elegant French-

Belgian restaurant Marcel's was a culinary delight! I was struck by how calming the restaurant decor was with its peaceful, pale greys, and French motifs. The ambiance was warm, and the staff was welcoming and helpful. Dame Polly joined us for dinner after visiting their

restaurant Brasserie Beck to also welcome the Dames dining there. Witty and graceful, she mentioned that Marcel's is named after one son and Brasserie Beck after their other son, Beck. Chef Robert uses fresh, locally sourced products

and practices classic, whole animal butchery with no waste. An avid hunter and fisherman, he is a responsible hunter with a deep respect for animals being butchered. Dinner began with an amuse-bouche of Cauliflower

Mousseline with White Truffle Cream. It was presented in an eggshell as a miniature bowl. The rich, delicious mousseline set up the palette for courses to come!For the First Course, we could choose Carpaccio of

House-Cured Salmon, or Chestnut and Foie Gras Soup with Venison Sausage. I decided on the soup since we don't grow chestnuts where I'm from. The layers of flavor tasted wonderful on this autumn evening! The clean, crisp Riesling, Herreneg Domaine Ehrhart, Alsace, 2012, paired beautifully and its acid-ity cut through the richness of the foie gras. Second Course was a choice of Pan-Seared

Icelandic Cod, or Coq au Vin, which I chose. It was definitely the most flavorful, moist one I have ever eaten. Complimenting the dish, Pinot Noir “Rosenberg” Domaine Saint-Remy, 2012 was a perfect pairing with its earthy, dark fruit notes and fullness. The Dames dining on Icelandic Cod said it was superb!Third Course offerings featured a rich, fabulous Vach-

erin and Black Mission Fig “Cheese Cake,” and also a decadent Cassis and Vanilla Panna Cotta, Cassis Parfait, and Lavender Crisp Meringue. Marcel's was definitely a memorable evening of

food, wine, and Dame friendships! If you haven't dined at Marcel's...you definitely need to!http://marcelsdc.com

Marcel's

Marcel’s Coq au Vin. Photo: Nichole Bendele.

By Kathy Gottsacker (St. Louis)“This is Thai food my way,” declared

Aulie Bunyarataphan as she welcomed approximately 25 Dames from across the country to the restaurant she and her husband, Mel Oursinsiri, own and operate.Bangkok Joe’s is Washington’s first

dumpling bar serving authentic Thai dishes inspired by the Bangkok street food Aulie experienced as a child. Dump-lings and buns, wontons and rolls, noodle and rice bowls, small plates, soups, salads, and fried rice are all expertly executed and offered. These exotic foods and aromas are set in a dramatic space with bright red ceilings (the national color of Thailand), and remind one of an ancient Asian temple.A special menu was presented to our

group with a choice of three first courses, six main courses, and two desserts. My choices were the Mushroom n’ Ginger Dumplings with Shiitaki Sesame Cream, Popular Pad Thai Rice Noodles with Shrimp, and an icy, homemade Coconut Ice Cream, all of which were of ample size and delicious. But, being the Dames that we are, I had my chopsticks in my neighbor's Green Curry with Chicken and to my right, I was delighted by the Spicy Chicken Basil over Jasmine Rice. It was all “over the top” with flavor.This was an amazing celebration of

Asian fusion food in an amazing city. Put Bangkok Joe’s on the list for your next visit to Washington, D.C.http://www.bangkokjoesdc.com

Bankok Joe's

L-R: Dames Maria Gomez-Laurens, Judy Rusignuolo, Carol Brock, and Aulie Bunyarata-phan, chef-owner of Bankok Joe’s. Shu Mai dumplings ready for steaming. Photos: Kathy Gottsacker


By Susan Slack (Charleston)Executive Chef Ris Lacoste has a long,

fabled history as an award-winning, chef-restaurateur. She is one of the most highly esteemed chefs in the Washington, D.C. area. Located in an upscale West End neighborhood, her eponymous restaurant RIS serves sustainable, farm-to-table, regional American cuisine using high-quality ingredients that are prepared with innovative techniques. Ris spends a great deal of her spare time

participating in philanthropic events. When she cooks, she says she puts her heart into the food…“and that’s what people taste.” With her passion and com-mitment to excellence, everything Ris undertakes is full of heart, whether she is cooking or fundraising. Around 20 Dames attended the Dine

Around at RIS. The evening began with Smoked Salmon Rillettes & Gougères paired with Brut Prosecco, Adriano Adami, ‘Bosca di Gica’ Valdobbiadene, Italy NV. The following courses were Seared Sea

Scallop with celery, apples, walnuts, and pickled mustard seed; Foraged Mushroom Tagliatelle; and Roasted Rack of Colorado Lamb, braised lamb shank, feta potato gratin, spinach, and Shiraz sauce. Charles-ton Chapter President Paige Crone says this was some of the best lamb ever! It was accompanied with Shiraz, Tournon ‘Mathilde’ Victoria, Australia, 2013. The final course was Fig Cheesecake with goat cheese, caramelized figs, thyme, balsamic glaze, and walnut crust. Paige adds, “Ris greeted all the guests

with open arms! The company was delightful, the food extraordinary, and the wine spectacular! Each course was more tantalizing than the next—especially those lamb chops! I couldn't have asked for a more special evening. Thank you, Ris!" http://www.risdc.com

Ris

Dames Dine with Ris, L-R: Paige Crone (Charleston), Ann Stratte (D.C.), Jennifer Goldman (Charleston), Lori Willis (St Louis), Susan Ungaro (N.Y.), Ris Lacoste (D.C.), and Karen Goodlad (NY).

Gratitude to a Pioneer By Bonita Magee (B.C) On January 30, 1979, an Austrian immigrant

named Nora Pouillon opened what would, in 1999, become the first certified, organic res-taurant in the United States. With an Environ-mental Studies degree and twenty years working in sustainable food and agriculture, I know the importance of Nora’s initial struggles, her eventual reach, and now her outstanding legacy. At this Dine Around, we were welcomed with a glass of Domaine Pouillon’s 2012 Katydid, a biodynamic wine made by Nora’s son, no doubt inspired by Nora’s love of Mother Earth. Nora welcomed us with some history of her build-ing that was originally a grocery store. After introducing her five-course menu, I enjoyed the tastiest chili-spiced calamari ever—and the only Veal Scallopini I’ve ever had. Supplied by the Amish, I was at ease knowing the veal was pro-duced humanely. Nora joined each of the four tables to dine with her guests and gift them with a signed copy of her memoir, “My Organic Life.” Our meal ended with a Bittersweet Chocolate Mousse that we are still raving about. Afterwards, a tour of the restaurant downstairs revealed many Mennonite and Amish quilts decorating the walls, a reflection of her organic suppliers. Nora’s belief in sustainability runs deeper than most. The restaurant is powered with 100 percent wind power; cleaners and bathroom products are biodegradable; scraps are composted; server’s shirts are made with 100 percent organic fabric; and menus are printed on 100 percent acid-free recycled paper with environmentally friend dyes. A true pioneer and a true environmentalist, our trailblazing hostess will leave an outstanding legacy, indeed. Thank you, Nora.http://noras.com

Editor’s Note: In January, the James Beard Foundation named Nora Pouillon as the recipient of its Lifetime Achievement Award. A champion of certified, organic, environmentally conscious cuisine, the pioneering chef-author will receive the award in Chicago on May 1.

Restaurant Nora

Front: Philadelphia Dames Lynn Buono (L) and Natanya Dibona. Back: D.C. Dame-restaurateur Nora Pouillon (L) with Philadelphia Dame Dottie Koteski. Restaurant Nora’s luscious Bittersweet Chocolate Mousse with Crème Fraiche and Tuile. D.C. Dame Ann Yonkers introduces Chef Nora Pouillon. Photos: Susan Slack

By Katherine Newell Smith (Washington, D.C.)There was a slight chill in the autumn

evening air as we entered Equinox, a sparkling jewel box of a restaurant situated around the corner from the White House. Seated around candlelit tables near the large front windows, our group of 20 in-cluded winners of the Legacy Awards and Dames from across the country and their guests. It was fun for the two local Dames, Odonna Mathews and me, to introduce the crowd to award-winning Chef Todd Gray and his inventive approach to using local, seasonal ingredients. Todd and his wife, co-owner Ellen Gray, are also food activists and long-time proponents of the sustainable food movement. Todd was a major player in First Lady Michele Obama’s “Chefs Move To Schools” initia-tive as part of her “Let’s Move” campaign. Our menu that evening offered a

beautifully curated selection of seafood, meats, and vegetarian dishes reflecting a sophisticated mash-up of international and local cultures—much like Washing- ton itself. For instance, a radish salad was served with Macintosh apples, pistachio hummus, and ginger vinaigrette. Butter-poached Napa cabbage, braised cannellini beans, and roasted chestnuts accompanied porcini-crusted cobia filet.The plant-based menu offerings are a

nod to Ellen, a long-time vegetarian with vegan leanings. The couple created a popular, vegan Sunday brunch that draws a crowd of herbivores. Todd’s focus on creating interesting, delicious vegetar-ian plates and broadening his Equinox menu is a clear win for restaurant patrons and another reason this lovely restaurant continues to win acclaim.We all lingered over coffee and the last

sips of wine, laughed a lot, and made new friends. Dine Around dinners are one of our lovely LDEI traditions to move gently into our busy conference schedule with a sense of camaraderie and connection.http://www.equinoxrestaurant.com

Equinox

Seated: John and Nancy Edney, Todd C. Grey, Katherine Newell-Smith, Hayley Matson-Mathes. Photo: Mike Mathes.


By Julie Chernoff (Chicago)There were only seven of us in the cozy,

private dining room at D.C. Dame Amy Brandwein’s modern and appealing Centrolina Mercato e Osteria in the City Center neighborhood, but confronted with her soulful take on Italian cuisine, we ate like a party of 15! Dames Victoria Taylor and Carrie Richards (New Eng-land), Lisa Cherkasky (D.C.), Raenne Sarazen and Julie Chernoff (Chicago), and Teresa Farney (Colorado) and her fearless husband, Jerry, enjoyed a selec-tion of canapés: Kale & Goat Cheese Frittata, Smoked Salmon & Arugula Crêpe, and Burrata & Caviar on House-Made Potato Chips. Next, came a deeply flavorful Butternut & Acorn Squash Soup garnished with herb-infused goat cheese and microgreens; and tender and smoky Wood-Roasted Baby Octopus marinated in fresh herbs and chiles and paired with confit potato, fresh celery salad, and a slice of cotechinata (rolled and braised pork skin, pan-crisped). We also enjoyed Centrolina’s hand-made pappardelle verde tossed in a light cream sauce with Virginia mushrooms and spinach from an urban D.C. farm; and Yellowfin Tuna, grilled to a perfect medium-rare, sauced with Calabrese chile and Greek yogurt and served with an eggplant and fennel sausage involtini. A selection of desserts was served family-style: Fig Crostata, Honey Crisp Apple Baba, Chocolate Hazelnut S’Mores, and a variety of Mer-cato Cookies. A parade of well-chosen Italian wines—prosecco, chardonnay, and nebbiolo — guaranteed that we never went thirsty. As a special bonus, virtually all of the menu’s ingredients are available in Centrolina’s attached market, literally stocked from soup-to-nuts. It was truly a buona notte. http://centrolinadc.com

Centrolina

Dames and their guests dine at Centrolina. Photos: Julie Chernoff.

By Pamela Bieri (Palm Springs)After a day of touring Mount Vernon,

Thursday evening’s Dine Around at the casual Brasserie Beck was the perfect end-ing. Some 14 Dames shared taxis to Dame Polly Wiedmaier’s Belgian-style restaurant in the burgeoning McPherson District, a few blocks from the Fairmont Hotel. The restaurant’s classic, dark wood and

glass panel “compartment” dining areas and large, central, open kitchen were designed to be reminiscent of a Euro-pean train station bistro, well known for outstanding local fare and service. Bras-serie Beck also boasts the largest roster of Belgian beers in D.C.—nine on tap and more than 100 bottled. Polly and her hus-band, acclaimed chef Robert Wiedmaier, also own Marcel’s on Pennsylvania Avenue, among other ventures. We were seated together at one long table

just off the main dining area, with a great view of the bustling, gleaming kitchen. Polly joined us, describing the dishes she had planned for our experience as they were served family-style: sizzling-hot, black iron skillets steaming with mussels, classic white wine, roasted garlic and cream; and white porcelain bowls of crispy, fresh Ken-nebec pommes frites with a trio of aioli sauces. There were salads of Little Gem lettuce

with thinly sliced fresh peaches, raisins, and burrata tossed in a sherry-mustard dressing. On platters came pink, poached salmon filets over a bed of lentils and pearl onions, and Amish chicken with Gruyère cheese, potato cakes, and caramelized car-rots. A trio of Belgian chocolate desserts was the grand finale. It’s no wonder that most of the Dames

who dined at Brasserie Beck decided to walk back to the hotel rather than take a taxi.http://brasseriebeck.com

Brasserie Beck

Dames enjoy a Belgian dinner at Brasserie Beck. Kennebec pommes frites. Photos: Pamela Biere.

By Susan Slack (Charleston)In the nation’s capital, Jessica Botta is Direc-

tor of Training and Culinary Development for Fabio Trabocchi Restaurants. She organized a dinner (Cena) for Dames at Casa Luca, a casual osteria inspired by Fabio and Maria Trabocchi’s family table. The expansive dining room is a showcase for vintage family photographs, hand-blown Gordiola glass lamps, and printed textiles from the Adriatic coast.The special menu showcased the rustic spirit

of Italian home cooking and the culinary heritage of Fabio’s family, with Spanish influences from Maria. The meal began with Burrata of Buffalo Mozzarella, and Smoked Gnocchi Potato with Wild Boar Ragu and Wild Mushrooms. Michele Scicolone says the presentation of

the entrée, Fisherman’s Style Seafood Polenta with Adriatic Seafood, Umbrian Chickpeas, and Tomato Sugo Finto, was amazing to see. She notes, “It was enormous and served on a long board…polenta and grilled seafood on one end and a mountain of mixed, grilled meats and seasonal vegetables on the other end.”In a method Fabio’s father favored, the

restaurant spreads warm polenta over the large, wooden board then adds toppings alla spianatora-style. Fine, classic-style polenta from Anson Mills in Columbia, South Caro-lina is often on the menu. Sardinian Ricotta Doughnuts with Moka

Sauce, and an Assortment of Italian Cookies & Sweets were served for the final course.Michele notes, “The dinner…also combined

the classic flavors of Italy with the chef ’s creative touches in a warm and friendly atmosphere. It was a great evening of good conversation and delicious food.” Beverly Brockus Shaud adds, “This restau-

rant is best enjoyed with a group of friends and platters served family-style to fully experience what it is capable of. These opening dinners, while optional, are a great way to connect with other chapter members and some of our LDEI partners.”http://www.casalucadc.com

Casa Luca

Fisherman’s Style Seafood Polenta. Photo: Michele Scicolone


The 2016, LDEI Annual Conference in Washington, D.C. kicked off Friday morning, October 28, with breakfast and an uplifting message from LDEI President Maria Gomez-Laurens. Maria began by asking, “How did I get here? All the sacri-fices and dreams of the women that came before me are somewhere in me…We have managed to build our path, one stone at a time, in the advancement of our lives, careers, and rights as women.” She con-tinued, “ How can we achieve the goal of gender equality and the empowerment of women in our world today? Carol Brock made the decision to found LDEI in 1973; a decision that has impacted 2,200 Dame members, and hundreds of women who

have been mentored, received scholarships, and recognized for their achievements,” noted Maria. “We are the architects of our future. It is our responsibility to continue strengthening a positive culture of women empowerment and…engage young women so we can achieve real equality.” Maria added, “Carol made one decision back in 1973…I was only four years old. Her decision impacted my life, and when I see myself in the mirror, I see the traces of the women heroes in my life, and Carol Brock is one of them. Happy 30th Year Anniver-sary!”Editor: Condensed from Maria’s original

Conference Welcome Speech.

GENERAL SESSION WELCOME

By Ann M. Evans (Sacramento) The General Session opened with breakfast

and a warm welcome by our outgoing presi-dent Maria Gomez-Lauren. Our keynote speaker, Susan Ungaro, President for the past 10 years of one of the most important organizations in American culinary life, the James Beard Foundation (JFB), discussed the need for diversity.Susan challenged us from the start—Why

are there not more people of color in this room? Why have women chefs and restaura-teurs not achieved equality with their male counterparts? Why is diversity an uncom-fortable topic? James Beard was a passionate champion of female cooks, many of whom went onto become some of the most legend-ary figures in American food, and yet, not much progress has been made for women or people of color since. Susan cited the November 2013, Time

Magazine cover story, “The 13 Gods of Food,” where not one woman was mentioned. There was pushback. A week later, JBF celebrated “Women in Whites: The 2013 James Beard Foundation Gala” at the Four Seasons in New York, which honored seven women who

crafted an unforgettable multi-course meal, paired with wine from renowned female winemakers. That event, says Susan, got a lot of attention in the press. As former editor-in-chief of Family Circle

Magazine, she called on women in the media to use their power and influence to celebrate women, which she says editors are starting to do. She cited the first African-American woman on the 1968 Glamour Magazine cover followed by Time in 1969, and Vogue in 1974. In 2017, the New York Times featured all women bylines on its front page for the first time ever. (BTW, my godchild, Rachel Abrams, is one of those reporters on page one).

Susan says we need to work harder to find women of color to support. Awards need to shine the spotlight on diversity. She acknowl-edged that the JBF’s awards, those over which the staff have no control, don’t reflect the diverse food world either. The staff is working to overcome this through the development of boot camps, student scholarships, and the Women in Culinary Leadership Program. There are hopeful signs, she says, and com-

plimented LDEI on its 30-year history, and suggests we all focus on race, using African-American Toni Tipton Martin's 2016 book “Jemima Code: Two Centuries of African American Cookbooks” as an example of a James Beard Cookbook Award Winner. Susan closed by asking each of us to commit

to increasing diversity. If we are writers, write more stories on women and people of color; if we are restaurateurs, hire more. All of us, she says, must become more comfortable with being uncomfortable with the subject of diversity; it is a cultural imperative. Grande Dame Joan Nathan spoke afterward

about her journey, from Babylon to the an-cient Fertile Crescent, in search of the details for her newest work, King Solomon’s Table. She said people are always moving, bringing global tastes to local tables, and this diversity enriches our culture. A review of Joan’s speech will appear in the spring Quarterly.

KEYNOTE SPEECH

Susan Ungaro. Photo: Lori Willis.

The Diversity Imperative: No more excuses!

Above: (L) Grande Dame Joan Nathan. L-R: Mar-garet Happel-Perry, Joan Bloom, Suzen O’Rourke, Grande Dame Carol Brock. Directly above: Maria Gomez-Laurens. Photos: Susan Slack.


Moderator: Dame CiCi Williamson (Washington, D.C.)From Baltimore to Virginia, the domination of the great

Chesapeake Bay—the largest estuary in the contiguous 48 United States—is recognized as the major influence on the historic food-ways of the area. Culinary historian CiCi Williamson began the session by showing a PowerPoint presentation of the area’s food history beginning in 1607 with Jamestown, Virginia, the first permanent English settlement in the U.S., through the culinary history of the Chesapeake Bay region from starvation to the lavish plantation tables of the following centuries. The bay was used as a transportation corridor where mostly British settling in the Tidewater adapted recipes they were familiar with to ingredients they discovered in the New World. CiCi is the author of The Best of Virginia Farms Cookbook and Tourbook.Next, John Shields, known as the "Culinary Ambassador of the

Chesapeake Bay," told about the great shad runs of the past, the many tons of oysters pulled from the Bay each year, the skipjack fleet, and the crab-picking houses that were the life-blood of small towns lining the Eastern Shore. John is the author of Chesapeake Bay Cooking with John Shields (celebrating its 25th anniversary), a television host, and chef of his popular restaurant, Gertrude’s, at the Baltimore Museum of Art since 1998. He spoke about many of the special dishes of the area, including Maryland stuffed ham and beaten biscuits. Rachel Martin, Executive Vice President of Boxwood Winery in

Middleburg, Virginia, gave the 400-year history of winemaking in Virginia—much of it failed efforts—and the astonishing past 50 years where the state has burgeoned from no wineries to more than 300. She also told about Virginia’s native grape, the Norton, which is made mostly into claret. The history of distilling in the Chesapeake Bay area was present-

ed by Theresa Morrison, founder/owner of Boutique Vineyards and wine@34south. She contrasted the tax/no tax politics on whiskey, and told about George Washington’s whiskey distillery, a big moneymaker for our first president. Theresa also told about present-day distilleries of the area.Ann Yonkers, co-founder/co-executive director of FRESHFARM

Markets, the largest network of farmers markets in the Chesapeake region, showed photos and told about the emergence of farmers’ markets during the past 20 years. Since she opened her first one in Dupont Circle in D.C., FRESHFARM now operates 13 producer-only markets in Washington, Virginia, and Maryland. The markets generated almost $10 million last year, and they provide scholar-ships, education in area schools, and match federal nutrition ben-efits for neighbors in need. Ann is past president of LDEI and the Washington, D.C. Chapter, and raises eggs from “happy chickens” at her Potpie Farm on Maryland’s Eastern Shore.

Heritage of the Chesapeake

L-R: Dames CiCi Williamson, Rachel Martin, Theresa Morrison, and Ann Yonkers with John Shields. Photo: Susan Slack

SESSIONS

Moderator: Dame Janna Howley (Washington, D.C.)By Lisa M. Webster (New England) This session

brought together media, hospitality leaders, and farm-ers to hear from three emerging young farmers in the D.C. area: Kathleen O’Keefe, Founder of Uptopacres; Jamie Teralla, farmer at Monnette Farms and direc-tor of Maryland Young Farmers Coalition; and Deborah Wren, Young Farmer, Eco City Farms. The fourth panelist, Dena Leib-man, executive Director of Future Harvest CASA, is well known with far more experience farming in the D.C. area. The goal was to take an honest look at the many challenges farming in today’s world bring to the farm, the fam-ily, and the table. We all know the industry wants to support farmers and producers of food locally, but the issues discussed during the session covered not only small-scale farming but scaling-to-profit for the panelists. As a farmer myself under constant pressure to grow more, sell for less, and maintain my standards, I was able to relate to each of the panelists as they answered well-crafted ques-tions from the moderator Janna Howley. Land access was a common

topic, and it represents a problem that all young, start-up farm-ers are facing across the nation. Several members attending the session gave input as to the land access issue in their home states as well as in the larger urban areas where the largest fresh markets are located. Secondly was the

financing and the creative means the panelists have implemented to make their business models work for them. Both of these topics are huge challenges and need to be worked on across the D.C. region and beyond, but the greatest issue I kept hearing was the mental and physical toll farming takes on these young farmers. All three are trying to balance family, farm, and market. It’s hard work grow-ing food and food businesses from the ground up while raising a family, paying for education, and/or paying a farm mortgage.Each panelist has her own way

of coping with the day-to-day challenges. All share the com-mon message that growing food, farming, and family bring more to their quality of life than only profitability. Yes, I agree with each of them, but we must also realize the failure rate of young farmers in the United States is 9 out of 10 during the first ten years. As a group we can do so much to shepherd these farmers and others to success. Changing the 9 of 10 failure into a 3 out of 5 success should be a goal of the industry. Training, mentorships, and support are vital to maintain-ing farms today. That said, the most important things we can do in the short term is purchase their products, tell their stories, and follow their successes. This will allow them the time they need to achieve their dreams of a healthy farm and family while bringing fresh, local products to market.

Attracting New Farmers

New Farmers Panel, L-R: Dena Leibman, Kathleen O’Keefe, Jamie Teralla, Dame Deborah Wren. Photo: Lisa M. Webster. Moderator Dame Janna Howley. Photo: Lisa M. Webster.


Moderator: Dame Katherine Tallmadge (Washington, D.C.)By Mary Abbott Hess, LHD, MS, RDN, LDN, FAND, (Chicago)Highlights from a presen-

tation by Cindy D. Davis, Ph.D., Robert C. Post, Ph.D., and Dame Nancy Piho. Moderator: Dame Katherine Tallmadge. The gut microbiome, which is one of the

most important new frontiers in nutrition and health research, comprises a collec-

tion of about 100 trillion bacteria, viruses, fungi, and other organisms that inhabit and interact within the gastrointestinal tract. Some of them are helpful; others are harm-ful. All are constantly interacting to extract vital nutrients from food while also creating chemicals that influence bodily functions. Each person’s gut microbiome, which can include about 10,000 different species of microbe, is unique and responds differently in circumstances of health and disease. Scientists have long known that bacteria

and other organisms within the gastroin-testinal tract influence digestion, nutrient absorption, and waste elimination. Recently,

we have learned that the gut microbiome also creates chemicals that affect the immune system, inflammatory response, anxiety and depression, blood sugar, joint pain, allergies, weight, and risk of cardiovascular disease. While genetics influence the composition of the gut microbiome, what we eat and drink has an even greater impact. Expanding upon what Dr. Davis and Dr.

Post described in their presentation, I have taken the liberty of suggesting an action plan for gut health. We can improve the balance of “good” and “bad” microbes in our gut by judiciously consuming probiotic and prebiotic foods and beverages. Probiot-ics are the live, beneficial bacteria naturally found in the digestive tract. Prebiotics are

Eating Your Way to a Healthy Gut Microbiome

SESSIONS

Moderator: Dame Mary Beth Albright (Washington, D.C.)By Dottie Koteski (Philadelphia) What are the

odds of someone being a chef, res-taurateur, culinary teacher, physician, administrator, and health innovator? Conference participants who attended the Culinary Medi-cine session had the pleasure of hearing Timothy Harlan, MD share his passion, experience, and success of collating food, diet, lifestyles, medicine, and culinary skills as a way of helping patients and healthcare practitioners. Dr. Harlan is a board certified

internist practicing at the Tulane University Multispecialty Clinic in Downtown New Orleans. He also serves is the Associate Dean for Clinical Services in the Tulane College of Medicine. His unique pathway into medi-

cine was kindled by his interest in nutrition and it profound effect on health and his early culinary career. His love of food began as a teenager while working in restau-rants. He learned cooking from many outstanding chefs, and at

the age of twenty-two opened his own restaurant. After three years of being a chef, operating a restaurant, and teaching cooking classes he returned to school. Dr. Harlan originally intended

to pursue a degree in hotel and restaurant management, but events led him toward medicine and the decision to become a physician. Nevertheless, he continued to be involved with food and cooking and noticed a lack of knowledge in the medi-cal field about healthy diets and how to achieve them. He realized that neither patients nor health-care providers understood much about a healthful diet. Patients, it seemed, were usually told not what they could eat, but, rather, what they could not eat. Dr. Har-lan says “Eating well and eating healthy are the same thing.” It was natural for him to com-

bine his experiences of cook-ing, medicine, and teaching to develop a culinary program titled, Culinary Medicine. The program encompassed a unique combina-tion of nutrition and culinary knowledge to assist patients in achieving and maintaining optimal health. Creating such a curriculum could be used as a vehicle to teach and reach a larger and wider population, including physicians and medical schools as well as patients. This initiative evolved into the

creation of The Goldring Center for Culinary Medicine at Tulane University. It is the world's first teaching kitchen operated by a medical school to provide primary care clinicians with a knowledgebase of diet, lifestyle, and nutrition, and how they relate to disease. Modules are taught from the

food-first perspective with an eye toward the practical aspects of what patients face day-to-day when trying to make substantive change in their lives. The cur-ricula objectives are multifaceted: to educate future physicians,

to educate current physicians through continuing education courses, to serve the community by working with local organiza-tions to provide free cooking classes, and to conduct research on their outcomes. The positive health outcomes of

patients who have been enrolled in this free, evidence-based program include reduction of medications for the treatment of hypertension and diabetes. It has enabled individuals to reduce body weight, poor health choices, and encouraged healthy eating patterns. The location for the teaching

kitchen is within a community clinic close to the medical school in a depressed area that had seven feet of water during Hurricane Katrina. The Program Director, Chef Leah Sarris, is a graduate of Johnson and Wales University. Fourth-year medical students,

and students from the Culinary Nutrition Program at Johnson & Wales lead portions of the culinary medical curricula, as well as Dr. Harlan, Chef Sarris, and Registered Dietitian/Chef Kerri Dotson.Currently over 30 medical

schools in the United States have licensed Tulane’s Culinary Medicine Curriculum. More in-formation can be found at http://culinarymedicine.org

Dr. Timothy Harlan, MD, and mod-erator Dame Mary Beth Albright—food writer and food lawyer. Photo: Susan Slack.

Culinary Medicine


Moderator: Lynn Fredericks (New York)By Meryle Evan (New York) Dame Chantal Coady, founder

of London's renowned Rococo Chocolates, flew to the U.S. to speak at the D.C. Conference about her brand-building success, but that success was evident even before her session began. Chantal created a chocolate frenzy at our morning Marketplace, when 100 of her handsomely packaged, imaginatively flavored bars were offered for sale at a table manned by her affable husband, James. The bars vanished within 30 minutes, amid laments that, for most of us, the only recourse was to plan a British getaway.However, some of the chocolate

was saved for sampling during an afternoon Green Tables session when Chantal traced her inspir-ing career, from a plunge into the chocolate business at age 23, to her longtime collaboration with cacao farmers in Grenada that has resulted in better working conditions and finer chocolate.“I loved chocolate as a kid,”

she explains, “but I didn't grow out of it.” Her cacao chronicle began when she was an art school student. She was offered a job at the chocolate counter at Harrods, an eye-opening education that included a promotion from selling

the cheapest chocolate to the most expensive, and the ex-

asperation of working for an unimaginative supervisor. “I thought

I could do it better," she ad-mits. “People said I was crazy.”With a loan on the mortgage

of her mother's house, Chantal opened her first shop on King’s Row in 1983. “It was a time,” she recalls, “when consciousness of chocolate was at a very low level.” She said there was a prevalence of industrial-style product that tasted, “like burnt rubber bands.” Her success with fine, handcrafted confections led her to co-found The Chocolate Society, which is dedicated to improving the profile of chocolate. That profile, she explains, is comparable to wine, pointing out the similarities in complexity and of variations of territory, grape variety, and flavor. She distinguished the three major

types of cocoa beans: classic Afri-can Forastero—prolific, but with a dull flavor; superior, rare Criollo that is native to the Caribbean and Central and South America; and Trinitario, a hybrid of the two, combining depth of flavor and durability. It was that depth of flavor Chantal sampled in 2002 when she was given a chocolate bar from Grenada—grainy, bitter, but “a rough diamond.”The revelation led to a journey

of discovery, illustrated in images and video, of her collaboration in Grenada with a trio of intrepid young American entrepreneurs led by Mott Green. Mott, an ingenious environmentalist, built a bamboo house in the middle of the forest and improvised ma-chinery to start a small chocolate factory aiming to improve the lives and working conditions for local cacao farmers. Chantal described how Mott,

mindful of his footprint, found a brigantine to take the chocolate overseas instead of shipping it by air. Working with Mott, help-ing to rebuild after devastating hurricanes, Chantal invested in the company. “He taught me so much,” she says of Mott, who tragically died in an accident in 2013. Chantal continues to work with the local farmers, remarking, “What happened in Grenada was extraordinary!”In 2014, Chantal was awarded

an OBE (Officer of the Most Excellent Order of the British Empire) “for services to chocolate making,” recognizing her long, groundbreaking career. Now, with four shops, several books about chocolate, dozens of delicately nuanced bonbons, bars, and other confectionary delights, Chantal Coady’s Rococo Chocolates is certainly one of Les Dames' global success stories.

Rococo Chocolates displayed at the Marketplace. L-R: Lynn Fredericks, Chantal Cody, Sunita de Tourreil, and Chantal’s husband, James Booth. Sunita was mentored by Chantal in London during her 2016 Legacy Awards experience. Photos: Susan Slack

Rococo Chocolate: Brand Building with Global Conscience

the plant particles that nourish friendly bacteria and help them flourish.By consuming prebiotics—the fibers and

substances that stimulate the formation of probiotics—as well as foods that contain probiotics themselves, we can promote a well-balanced gut microbiome and reap the healthful benefits. You may be asking, “How do I do this?” Here are some tips:1. Start by eating lots of prebiotics such

as fermentable fibers from whole grains, legumes, and vegetables. Many people eat less than half of the recommended amounts of dietary fiber for good health.2. Eat yogurt with live active culture in

some form each day. Yogurt, particularly Greek yogurt, is a great source of both pre-

biotics and probiotics. While frozen yogurt and yogurt in cooked foods offer valuable nutrients, the bacteria in them are inactive. Speaker Nancy Piho recommends using yo-gurt in dressings and dips, as a mayonnaise substitute, and in frostings and marinades. 3. In addition to yogurt, enjoy fermented

foods such as dill pickles, sauerkraut, kimchee, miso, kefir, and prosciutto, all of which contain probiotics.

Keep in mind that antibiotics taken for any reason destroy the gut microbiome as do some other medications. The overuse of both antibiotics and sanitizing agents has created resistance to bacteria, which influences not only the gut microbiome, but also the microbiome of the entire body. When you take antibiotics, it is important to restore the biome with lots of pre- and probiotics.

L-R: Dame Katherine Tallmadge, Cindy D. Davis, Robert C. Post, Dame Nancy Piho. Photo: Susan Slack.


SESSIONS

Moderator: Dame Polly Wiedmaier (Washington, D.C.)Close-up images of mouthwatering, deli-

cious food in advertisements have come to be called “food porn.” This popular session was chaired by Polly Weidmaier, the Chief Marketing Officer of RW Restaurant Group, which she owns with her husband, Chef Rob-ert Wiedmaier. This very popular FOOD-PORN breakout session began with attendees dividing into groups, and using their smart-phone cameras to photograph four culinary still-life arrangements that were set up at the corners of the room. We were instructed to upload our images to Instagram.The three panelists—all Washington, D.C.,

Dames—showed via PowerPoint numerous ex-amples of “food porn” from websites, blogs, and smartphone apps to illustrate its evolution. Jen-nifer Farley, a writer and food photographer; Kristen Hartke, a food and beverage writer and editor; and Marie Ostrosky, a senior television producer, food stylist, and cookbook author, also told about food porn’s impact on health, technology, and the food industry.Before the LDEI Conference began, Dames

were invited to submit their own photographs via Instagram for a “food porn” competition. There were over 200 entries. A panel of judges

chose the winners, who were announced at the M.F. K. Fisher Awards Banquet on Saturday evening. The winners are: Jennifer Goldman (Charleston), Deborah Mintcheff (New York), and Ashley James (New York/

London). Each winner received a signed cookbook and a Henkel’s knife. Congratula-tions to the three winners! Instagram contests can be a great way to build awareness for your brand and engage your followers.

FoodPorn: A Picture Worth a Thousand….Calories?

Food Porn Panel L-R: Dames Kristin Hartke, Marie Ostrosky, Polly Wiedmaier, Jennifer Farley. Ann Marie Albertson (Philadelphia) takes a photo. Food Porn attendees. Photos: CiCi Williamson. Photo of food arangement: Susan Slack

Moderator: Dame April Fulton (Washington, D.C.)By Sharon Franke (New York)This session gave a good picture

of how various forms of technol-ogy are influenc-ing the food world. April Ful-ton of National Geographic cited self-driving trucks for transporting food, ultrasound for building bet-ter chocolate, satellites for assist-ing farmers in remote locations to predict weather patterns, and even GMOs as important exam-ples. From Pamela Hess of the Arcadia Center for Sustainable Food and Agriculture we learned how technology is making it possible to quantify the very im-portant work her organization is doing. Arcadia connects consum-ers who live in food deserts, and

in many cases depend on food stamps as tender, with farmers. Sophisticated tracking systems tell them what’s being bought, what their customers want, and if their cooking demonstrations and educational outreach make a difference. Gwen Gulliksen of Cape Fear Community College explained how technology is furthering the traceability of food from its source to the consumer and fine-tuning the ability to track foodborne illness.

From Susan Barocas of the Jewish Food Experience, who is a public relations expert and docu-mentary filmmaker, we received a tutorial on social media. She noted its importance in building community, cultivating connec-tions, and helping to make us better at what we do and achiev-ing our goals. While she urged us to pull people in with our story, she cautioned that it’s important to be in control of how you want to be seen. Other nuggets of

advice from Susan: don’t look at your accounts constantly, hire interns, and use tools like Hoot Suite. Marie Ostrosky of Grey Salt Culinary taught us about the power of video. Using a clip to illustrate her points, she showed us the secrets to Emeril Lagasse’s masterful success at cooking vid-eos. Not just a talking head, he imparts information, gets another person engaged, is very positive and avoids negatives, presents as an everyman, and even makes mistakes so that you feel you can cook as well as him. When making videos of food, Marie advised us to use small plates that make food look bigger and to be sure that the food contrasts with the plate. Today the emphasis is on short-form videos that are fun and grab viewers. Currently, Facebook is the number one place to view videos and 90 per-cent of visuals on Twitter is food.

Five Ways Technology is Changing Foods Forever

L-R: Dame April Fulton, Pamela Hess, Gwen Gulliksen, Dame Susan Barocas, Dame Marie Ostrosky. Photo: Susan Slack.


Moderator: Dame Mary Beth Albright (Washington, D.C.)By Antoinette Benjamin (Ann Arbor) Mary Albright introduced panel members Katherine Miller,

Nora Pouillon and Aviva Golfarb to this very powerful session. She invited them to begin a dialog demonstrating the roll chefs play today as they influence food production, from the DNA of seeds put into the ground, methods used in farming, the conserva-tion of farm lands, and animal husbandry prac-tices, all of which directly impact the consumer. Katherine Miller, executive director of the Chef Action Net-

work for the James Beard Foundation, stressed that food is the most important political and personal act that we can individu-ally make. We have the power to make change happen and can work to find solutions in partnerships with food producers that empower the public to make healthier decisions. An example she used was the Campbell Soup Company who reduced the sodium in their soups by 50 precent. McDonalds purchases 4 percent of all of the eggs produced and through the efforts of consumer activism now uses only cage-free eggs. Through their Chefs Boot Camp program, the James Beard

Foundation selects chefs into their solution-based partnership for a healthier America where they learn every aspect related to food production, from working on the farms to the humane treatment and slaughter of animals. These chefs will make use of these tools to train their own staffs who will pass down this information when they have staff of their own to train. Their customers ben-efit by eating foods that are not only healthier but are produced using sustainable agricultural practices. Nora Pouillon told of coming to America where she could not

find healthy food so she started Restaurant Nora. She worked with and encouraged farmers to grow vegetables organically and dairy farmers and cattle ranchers to raise their animals without hormones and antibiotics. She believes that the additional costs for organic foods can be

offset by the savings on medical expenses for illness that occur from unhealthy eating habits. Aviva Goldfarb started The Six O’Clock Scramble after strug-

gling to put a nutritious dinner on the table for her own fam-ily. She has worked to remove the barriers from cooking and to celebrate the power of family dinners together in spite of hectic schedules by providing easy 30 minute meal plans for the week complete with grocery lists. Studies have shown that families who eat together around the table can and do communicate better, and their children seem to achieve better results in school.Women are the agents of change. With our skills there are so

many ways to make a difference. The panel charged each of us to think of one thing that we might do in our own communi-ties to bring awareness. It might be to serve on our local council, raise awareness to food inequity as it relates to subsidized meal programs, or put pressure on big food producers regarding the tremendous waste of food products that could be used to feed those in need.

Chefs as ActivistsL-R: Aviva Goldfarb, Nora Pouillon, Katherine Miller, Mary Beth Albright.

By Deborah Mint-cheff (New York)Emily R. Billig and Jacqueline

A. Henson, attorneys-at-law with Ober Kaler, held the inter-est of the attendees by navigat-ing us through vital information that anyone engaged in social media needs to know to avoid legal issues. For individuals and companies alike, it is not a case of whether to use social media but how to use it. There are several ways to share

content without infringement concerns: copyright, trademarks or service marks, trade dress, and personality rights.

Copyright: Fair Use FactorsConsider the purpose and

character of your use. Is it criticism, commentary, news reporting, teaching, scholarship, or research? What is the nature of the copyright’s work? Think about the effect of the use on the potential market for, or the value of, the copyrighted work.

Trademark Rights Derive from Use in the Marketplace:• If you are using a mark, you

have rights in that mark.• Someone else, however, may

have rights that are senior to yours.

• Registration of a mark empow-ers enforcement of your mark.

Trade Dress: Can encompass any distinc-

tive aspect of product design or packaging that distinguishes it from other products in the marketplace.Personality Rights:• One is not entitled to take

a picture of a celebrity or other well-known person that infringes on their privacy (i.e. walking their dog) and post-ing it on Facebook or on any other branch of social media.

• If a celebrity or other well-known person is in a circum-stance meant to promote something, then chances are that it is safe to post their photo.

Before Deploying IP (Intellec-tual Property) in Social Media:• Register and control your

social media accounts.• Register trademarks and/or

include ™ or ® notice.• Police the marketplace and

license properly.• Register copyrights and/or

watermarks with © notice.• Keep trade secrets offline.• Get familiar with social media

terms of use, or consult an intellectual property attorney.

The rule of thumb regarding photos and copy to be used or shared on Facebook, Linkedin, and Instagram is to use original content (copy) and images. The same goes for blogs, journals, and newsletters, etc. It is not good enough to provide credit for copy or photos. You need to get permission to use someone else’s original content. • Tweets, because of their

144-character limit, do not fall under copyright protection.

• Twitpics—get permission or use original content.

• Instagram posts—get permis-sion or use original content.

• Develop custom #hashtags to use with content for sharing.

• Blog posts, journals, and news articles—get permis-sion to share content.

• Use the “share button” at the content’s source.

In order to share content with-out infringement, let’s sum-marize:• Post original content.• Get permission to reuse

content or photos.• Purchase stock photos and

comply with the licensing terms.

The Legal Aspects of Social Media

Emily (L) and Jacqueline. Photo: CiCi Williamson.

AMERICAN LAMB BOARD

Copper SponsorMegan Wortman, Executive Director of the American Lamb Board, doled out savory bites of Lamb Meatball Tartines with Onion Jam showcasing North Star Ranch lamb. Go to: http://tinyurl.com/jzl6dll for the recipe, which was created by Chef Alicia Jenish of KITCHIT.

www.americanlamb.com

FB: AmericanLamb

Twitter/Instagram: @fanoflamb

WENTE FAMILY ESTATES

Silver SponsorWente Family Estates is the oldest, continuously operated family-owned winery in America. President Amy Hoops, with Lisa Kalfus (L), VP of Marketing, were on hand to share some of Wente’s finest wines: Murrieta’s Well The Whip 2014; Murrieta’s Well The Spur 2013; Wente Vineyards Riva Ranch Chardonnay 2015; and Wente Vineyards Riva Ranch Pinot Noir 2014.

www.wentevineyards.com

FB: WenteVinyards

Twitter/Instagram: @Wente

KERRYGOLD

Copper SponsorLisa Miller of Ornua Foods North America represented Kerrygold, who provided bountiful cheese displays. Rated #1 nationally in the specialty cheese cheddar brand, we partook in a tasting of cheeses along with the famous and lush Kerrygold butter lathered on French baguette.

www.oruna.com

www.kerrygoldusa.com

Twitter: @oruna

BREVILLE USA

Friend SponsorFrancisco Rebolledo and Jessica Lyles introduced Breville’s new kitchen appliance, the Control Freak™—“the world’s first temperature controlled induction cooking system.” Their grilled polenta took only 2nd to the wonderment of this new kitchen-cooking tool.

www.brevilleusa.com

FB: brevilleusa

Twitter: @brevilleusa

CAKEBREAD CELLARS

Friend SponsorGrande Dame Delores Cakebread, shown with LDEI President Stacy Zeigler, is the owner of Cakebread Cellars. She was sitting in grand style, sharing stories of wine and vineyard as her wines were poured. She brought: Vin de Porche Anderson Valley 2015; Chardonnay Cuttings Warf Vineyard Carneros Napa Valley 2014; and Pinot Noir Apple Barn Vineyard Anderson Valley 2013.

www.cakebread.com

FB: CakebreadCellars

Twitter: @cakebreadwines

20 L e s D a m e s d ’ E s c o f f i e r I n t e r n a t i o n a l20 L e s D a m e s d ’ E s c o f f i e r I n t e r n a t i o n a l

By Beth Pav (Austin)Washington, D.C. was the place, the Fairmont Hotel the venue, and the Grand Ballroom the space that

Dames gathered in to enjoy appliance and tool demonstrations along with outstanding food and wine curated by LDEI’s prestigious partners for 2016. By short definition, a partner is one who takes part in an undertaking with another in business. LDEI works diligently to cultivate and build these relationships, and no other event exemplifies this commitment as well as the Partner’s Luncheon. Celebrating 30 years of LDEI, the companies listed below celebrated with us sharing delectable nibbles, tools, and recipes! Support our Partners by following and thanking them on FB, Twitter, and Instagram (#LDEI2016).

A Premier Partners’ Showcase Luncheon

PARTNERS' LUNCHEON

MAHATMA RICE

Friend SponsorDebbie Wheeler represents everything rice and was on hand to share how it could be prepared during the cooler months with seasonal ingredients. The new RiceSelect® was showcased; Stuffed Portabella Mushrooms with Mediterranean Salsa, and Pumpkin Spice Latte Rice Pudding demonstrated fulfilling bites that were both savory and sweet.

www.mahatmarice.com

FB: mahtamariceUSA

Twitter: @MahatmaRiceUSA

ROLAND FOODS

Friend SponsorCorporate Account & Regional Sales Manager Helen Heilich (shown with Nathalie Dupree) manned the colorful table with not one, but two fabulous grain salads made with fall flavors: Farro, Chestnut & Apple Salad with Hazelnut Vinaigrette, and Quinoa with Roasted Squash & Pumpkin Seeds. Visit the website for the recipes.

www.rolandfood.com

FB: RolandFoods

Twitter: @RolandFoods

VITAMIX

Friend SponsorSince 1921, Vitamix has provided the highest-quality blending equipment to consumers and the foodservice industry in more than 80 countries throughout the world. National Account Manager Missie Sabo and Retail Demonstration Specialist Kathy Dawson placed dessert first with a demonstration and recipe for sweet-tart, berry-topped lemon curd. Recipe available at the website.

www.vitamix.com

FB: VitamixCorporation

Twitter/Instagram: @vitamix

WÜSTHOF-TRIDENT OF AMERICA, INC.

Friend SponsorWüsthof set the standard for designing and manufacturing precision-forged and stamped knives. Julia Stambules, Principal-JS Public Relations, represented Wüsthof and arranged for a knife demonstration on a perfectly roasted Thai-Style Roast Pork Loin with Cilantro and Garlic Sauce. Dame Nongkran Daks, owner of Thai Basil, was on hand to help with carving. Deborah Mintcheff (L) is shown assisting Julia.

www.wusthof.com

FB: Wusthof1814

Twitter: @Wusthof

Instagram: @wusthof


Photos: Susan Slack and Lori Willis.

By Michele Scicolone (New York) The magnificent Beaux-

Arts style Union Station, which first opened in 1908, was the setting for the 30th Anniversary of Les Dames d’Escoffier International and the Washington, D.C. Chapter’s 35th birthday celebration. The occasion coincided with the 170th birth-day of our namesake, Auguste Escoffier. These momentous landmarks called for

a special event. The Washington, D.C. Dames planned a “Global Affair” featur-ing a menu of international dishes created by local Dame chefs and cookbook au-thors. More than 325 members and their guests attended the glamorous affair. The hall was decorated with blue and

white balloons, towering displays of seasonal flowers, and glittering palm trees. Guests sat at small cocktail tables and circulated among the various stations featuring an array of delicious foods. A spectacular, multilayered, Peach Melba anniversary cake decorated in blue and

white—the colors of Les Dames—was the centerpiece of the room. Read more about this cake in the accompanying sidebar. The bountiful menu included Pizza

Siciliana by Ruth Gresser of Pizzeria Paradiso; Gougères Stuffed with Goat Cheese, Roasted Mushroom Cigars, and Mini Flourless Chocolate Walnut Cakes from Nora Pouillon of Restaurant Nora; Tuna Crudo with Black Garlic Aioli from Amy Brandwine of Centrolina; Creamy Corn and Potato Chowder by Devon Capili of the Renaissance Hotel; and Thai Eggplant Caponata by Aulie Bunyarata-

phan of Bangkok Joe’s. Singapore Noodles were provided by

Janet Yu of Hollywood East Café; Sable Cookies by Michelle Poteaux of Bas-tille; Mushroom Tacos with Feta, Red Sauce, and Cilantro, and also Rainbow Carrot Tacos with Goat Cheese Chipotle Yogurt and Mint by Suzanne Simon and Bettina Stern of Chaia. We feasted on Housemade Bucatini with Smoked Mushroom Bolognese by Ellen Gray of Equinox; Mixed Bags of Cookies (to go) by Nona Nielsen Parker of Atwa-ters; Mini Babka Bites by Paula Shoyer of the Kosher Baker; and Lavender Shortbread Cookies by Nancy Baggett of Kitchenlane. Design Cuisine donated many of the

furnishings for the event and prepared several recipes made with recipes from cookbook author Dames Carla Hall, Patti Jinich, Domenica Marchetti and Najmiah Batmanglij. The towering Peach Melba Cake, served

with Crème Fraiche Ice Cream provided by Susan Soorenko of Moorenko’s Ice Cream, was the sweet ending to an unfor-gettable evening.

Les Dames d 'Escoffier Celebrates at Union Station


LDEI 2017 Board of Directors.

3 0 T H A N N I V E R S A R Y

The exquisite Anniversary/Birthday Cake we admired at Union Station, and later at the French Embassy, pays homage to Auguste Es-coffier, our organization’s namesake. It was created by award-winning Pastry Chef Laurie Weber, co-owner with her husband of The Swiss Bakery and Pastry Shop in Springfield and in Burke, Virginia. Laurie reports that it took her, along with the help of Pastry Chef Bethany Drake and Assistant Pastry Chef Denise Rodriguez, six weeks of planning and about 50 hours of work. The display cake was covered with rolled fondant, gum paste roses, swag draping, edible silver and gold paint, and edible glitter. The LDEI logo was made with ed-ible photo printing using edible ink on fondant paper. The cake was styrofoam inside, but all of the sugar work on the outside was edible. The luscious cake slices that we ate later in the evening were Laurie’s

Pêche Melba Cake, baked for the occasion. Escoffier reportedly created the lovely dessert Pêche Melba in the 19th Century for the famous Australian opera singer Dame Nelly Melba (1861-1931). It was the inspiration for Laurie’s luscious vanilla sponge cake with raspberry marmalade. Laurie says they made their own peach marmalade from late summer peaches and mixed it into French buttercream for the filling. She says a third assistant, Maria from Switzerland, did all the metallic painting and helped with the beautiful swags and roses. Editor’s Note: Thanks to CiCi Williamson and Michele Scicolone for

contributing to this report.TheSwissBakery.com

The Pêche Melba Celebration Cake

Brock Circle Reception


L-R: Pastry Chefs Laurie Weber and Bethany Drake.

By Marsha Palanci (New York)Since its inception eight years

ago, the Legacy Awards Lun-cheon has become one of the most highly anticipated programs at our Annual Conference. Add-ing something new to this year’s luncheon, long-time supporter, Amy Hoopes of Wente Family Estates kicked off the festivity with a lively tutorial on the art-istry of Chardonnay winemaking. Co-Chairs Becky Paris Turner

(B.C.) and Shara Bohach (Cleve-land) explained the concept be-hind the awards and how winners were selected. They also thanked the Julia Child Foundation for Gastronomy and the Culinary Arts for being our key sponsor for the past five years. As explained by their Executive Director Todd Schulkin who was in attendance, “Being a mentor came naturally to Julia, and it’s wonderful that through our support of LDEI’s Legacy Awards, we can continue to help foster that essential pro-fessional value.” This year, six awards were given

out for one-week apprenticeships working with host Dames: four in the U.S., one in Canada, and one in the U.K. The 2016 recipi-ents—all entrepreneurs—consist of a farmer, a magazine publisher, a chocolatier, a wine sales repre-sentative, and two chefs. Here are highlights of each winner’s presentation.The first of three culinary win-

ners was Jane Copeland, chef/owner of Lift Breakfast Bakery in North Vancouver, BC. Jane’s

whirlwind week experiencing behind-the-scenes of the grocery, catering, baking, and brewing world of Chicago was curated by Debra Sharpe of Goddess and Grocer, Ellen King of Hewn Bakery, and Julie Chernoff of Make it Better Media. They, along with many other chapter members, generously shared their expertise and instilled in her a can-do confidence for her start-up business. During her speech, Jane discussed gender issues for women in professional kitchens. Lamenting the disproportion-ate number of female executive chefs, she added more hopefully, “Women tend to bring a totally different energy and perspec-tive to their work and generate a healthy balance.” These practices can make it a better work place for both men and women. Sue Snape, chef/owner of Leaf

and Loaf in Marietta, Georgia, was hosted in Washington, D.C., by America’s organic pioneer Nora Pouillon. Sue received hands-on experience at Res-taurant Nora, the nation’s first certified, organic restaurant. Sue also worked the land at Sun-nyside Farm, where according to her video report, Nora ran her ragged. Working on a farm was “tough on the body of a 46 year old.” But the hard work resulted

in a stronger connection with Nora’s farm-fresh locavorism and organic activism. Sue has already put into practice some of her new knowledge in her role as chef, as well as in classes she teaches for children and the homeless. Sunita de Tourreil from Palo

Alto, California, traveled to London to work with yet another pioneer, Chantal Coady, O.B.E. She says her first chore with the owner of Rococo Chocolates was to literally “hop onto Chantal’s kitchen table to pollinate the flowers of a cocoa plant.” Chantal and her team taught Sunita many things about crafting fine choco-lates as well as growing cocoa. Additionally, the two like-minded chocolatiers shared their individ-ual insights into the darker social issues of sourcing raw ingredi-ents, such as child slave labor. Sunita’s business, The Chocolate Garage, is all about sourcing “happy chocolate” and getting away from oppressive practices. Her key take-away was to “do the scary things that involve risk and to tell the story of the reality on the ground in countries where cocoa is grown.” The Farm-to-Table winner, Jovan

Sage, of Brunswick, Georgia, traveled to Vancouver, BC to work the land with Lee Murphy, Canada’s best known maker of fine preserves and wine. Living on a farm in Georgia, Jovan—who owns the Farmer & the Larder—appreciated seeing the similar challenges both food produc-ers faced. During her week she continually saw the “show of the

power” of women in community. Jovan explained that this positive experience taught her strength, courage, and resiliency. Not only did she rework her business plan upon returning home, but she also chose to view more optimistically the two-week delay in opening her restaurant caused by hurri-cane Matthew. “Failure or natural disaster isn’t the end but rather the beginning,” she said.The winner of the wine award

was Staci Mickelson of St. Paul, Minnesota, and she was hosted at Chateau Ste. Michelle by Kari Leitch. Staci was also escorted around Seattle by Cynthia Nims to visit multiple Dame-owned businesses. Her time at the win-ery was jam-packed with varied experiences from tasting their entire wine portfolio, to meet-ing with marketing people, and even attending a Frankie Valli concert. What impressed her the most, however, was Chateau Ste. Michelle’s program for women employees—WOW—where women support other women to encourage career development. “The women shared with me various skills and techniques to professionally confront indus-try (male) egos,” Staci said. “I learned strategies in overcoming challenges unique to women such as being called pet names.” What the women also taught Staci was to always bring things back to a business focus and carry oneself with professionalism and integrity.Stephanie Jane Carter, publisher

and editor-in-chief of Edible New Orleans, spent her time in New York at Family Circle under the inspiring tutelage of Regina

Mentoring Tomorrow’s Leaders

2016 LEGACY AWARDS


By Margaret Happel-Perry (New York)Maria Gomez Laurens, LDEI’s 2016 presi-

dent (and daughter of a diplomat) set the stage for a dynamic and thought-provocative two hours on achieving peace through food and its cultural heritage. Her summary: admiration, respect, and honoring each culture is key. Roberta Duyff (St. Louis)

and Susan Slack (Charles-ton), the dedicated co-chairs of Global Culinary Initia-tive (GCI), built on this theme as they introduced the morning’s two speakers. Johanna Mendelson For-man Ph.D., Scholar in Residence at American University’s School of International Service, and Lauren Bernstein LLD, Director, Office of the Chief of Protocol at the Department of State, delineated current philosophy of ‘peace through food’ initiatives.Dr. Mendelson Forman is a respected

authority in the field of ‘conflict cuisine.’ Food shortages are among the chief reasons for con-flict and invariably lead to the many diasporas that create the borderless kitchen. While food is a soft power it can have a mighty impact. As food tastes migrate, they shape preferences by persuasion. It is one of best forms of foreign policy with a positive image, she averred. Food experienced in an immigrant restaurant

teaches history. Hidden wars and their outcomes are made visible through the taste-impact each immigrant food culture brings to the United States and can lead to their acceptance at the nation’s table. There is always a melding of food influences when two cultures meet peaceably. Worldwide, women are peacemakers. Food in Hamburg and Berlin now reflects a Syrian influ-ence; there is a peace-through-food initiative by Muslim and Jewish women in Chicago; refugee food fairs are springing up globally. Food is a counterpoint to anti-immigrant sentiment.Gastro-diplomacy is the strategy of mar-

rying food knowledge, skill, and respect for food traditions into a unifying force. Through gastro-diplomacy, many ‘conflict-nations’ have changed their world image. Greece in the Eastern Mediterranean, the cultures of Latin-

America, Thailand, Vietnam, and China are principle examples. Food power is a country’s intangible cultural heritage—a ‘sneak diploma-cy’—used to promote and expand their exports and present a positive image. Lauren Bernstein oversees the ‘soft diploma-

cy’ of food. Chefs meet everyone from world leaders at State dinners to working one-on-one with the citizens of other countries as volun-teers under the auspices of the U.S. Depart-ment of State’s Diplomatic Culinary Partner-ship Program.The subtle official diplomacy of food is under-

scored by a little-known but significant event that precedes each formal, State Dinner. State lunches are hosted by the Vice-President and the Secretary of State for the visiting president being honored in the evening. These lunches present an opportunity for the chosen chef to prepare the lunch in honor of the visiting dignitary and be introduced to the leader in a less formal setting.Food lends itself to a myriad of diplomatic

food strategies using star chefs. The preparation for a Thanksgiving meal was beamed via satel-lite TV from Blair House to 75 countries, with the dialogue dubbed later into many languages.The International Visitors Leadership Program

at the State Department enabled 25 people from 25 countries to visit different cities and also meet American chefs, among whom were Mi-chael Chiarello in Napa and Marcus Samuelsson in Harlem. The catalogue of activities goes on: American chefs have made 65 trips in four years with Chefs Mary Sue Milliken competing in a popular festival in Sicily and Art Smith promot-ing Chefs for Peace and Healthy Eating in the West Bank Kitchen Club in Ramallah.There is TV programing in Rome, Pakistan,

Algeria, and Bahrain, all featuring chefs whose apolitical purpose is to connect and inform, while being culturally aware and ingredient-sensitive to the needs of their audience. Secre-tary of State John Kerry appreciates the value and achievements of these programs and is now himself an honorary chef. Ten probing ques-tions from the audience encompassing 'peace through food' concluded the session, which could have lasted all day—such was the power and relevance of the information.

Peace Through Food DiplomacyGLOBAL CULINARY INITIATIVE

L-R: GCI committee member Teresa Farney (Colorado), Margaret Happel Perry (author of the GCI review), GCI Co-Chair Susan Slack, speakers Lauren Bernstein and Johanna Mendelson Forman Ph.D, and Co-Chair Roberta Duyff. Photo: CiCi Williamson. The new GCI Handbook on display at conference. Photos: Susan Slack.

Ragone. While there was much to learn for someone who started her magazine only 2 ½ years ago, Stephanie discovered there were many similarities that also confront the “big kids.” Being short staffed, pressing deadlines, and dealing with the needs of the sales force were common to both magazines. Stephanie was treated as one of the team by Regina who actually pulled her in to help get out one of the issues, a particularly valuable experience as recounted Stephanie. At Family Circle she learned the importance of collaboration and mutual support, both qualities she will take home to her magazine. And, in appreciation for her New York experience, Stephanie plans to help breathe life back into our former New Orleans Chapter. Mentoring, teaching, and nurtur-

ing talented young women in wine, food, and hospitality is what the Legacy Awards program is all about. As explained by Co-Chairs Becky and Shara, “Our goal is to empower and invest in tomor-row’s leaders.” To make sure this continues, they encouraged each chapter to be more proactive say-ing, “Please take up the challenge for each and every chapter to send us two fabulous applicants for next year’s Legacy Awards!”


Marsha Palanci. Winners of the 2016 Legacy Awards, L-R: Legacy Co-Chair Shara Bohach (Cleveland) with win-ners Stephanie Jane Carter, Jovan Sage, Staci Mickelson, Jane Copeland, Sunita de Tourrell, and Legacy Co-Chair Becky Paris Turner (B.C.) Not shown: Legacy winner Sue Coraggio Snape. L-R: Shara Bohach, Becky Paris Turner, and Execu-tive Director Todd Schulkin, Julia Child Foundation. Photo: Lori Willis. Dame Amy Hoopes. L-R: Beth Allen, 2017 LDEI President Stacy Zeigler, Kathy Gold, and Kathi Saks. Photos: Susan Slack.

By Beth Allen (New York)Celebration ruled at the Fairmont on Octo-

ber 29 as 300 Dames and guests gathered for LDEI’s 2016 M.F.K. Fisher Awards Banquet to honor the winners for excel-lence in culinary writing. CiCi Williamson (Washington), chair of all seven of the writing contests, proudly announced that four Dames won prizes this year!Entering the spectacular Colon-

nade Room, we were welcomed by flags from 72 of the embassies in Washington. The multicolored floral arrange-ments incorporated edible elements of millet, sprays of cherry tomatoes, and sunflowers. Jane Olmsted (Washington) and CiCi created the decorations to commemorate our confer-ence theme of Global Appetite/Local Impact and the M.F.K. Fisher Grand Prize winner family’s story—from Communist China to Canada to America. CiCi also gave each attendee a gift of a silk lipstick case for ones purse.We were greeted warmly by Maria Gomez-

Laurens (LDEI President 2015-2016) and feasted on a three-course banquet hosted by Wente Family Estates and the American Lamb Board. The main entrée was Rack of Lamb, Wild Mushroom Ragout, Roasted Heirloom Carrots, Brussels Sprouts, Duck

Fat Potato, and Madeira Jus paired with The Winemakers Studio Pinot Noir Clones 2014 and Murrieta’s Well Cabernet Franc.Four M.F.K. Fisher Awards winners—select-

ed by 10 judges from 80 entries—were present for the evening’s excitement. CiCi first recognized Toni Tipton Martin (Austin), who won second prize in the book cat-egory for The Jemima Code. Next, Maria Speck (New England) came to the podium to say, “I was raised bilingual by a German dad and a Greek mom...and it was here in

D.C. that I started to write more seriously in English about good grains. Never, not in my wildest dreams, did I think I was capable of writing in English, my third language. I'm so glad I did." Maria won first prize for her book excerpt, “One Pure Aroma,” from Simply Ancient Grains. Kathleen Squires (New York), Print Catego-

ry winner, said, “Nostalgia caused me to write my article, “Comfort Me with Egg Creams,” about the egg cream and its resurgence. And it is nostalgia for the finest food writers of our past—M. F. K. Fisher, James Beard, even Monsieur Escoffier that propels me to continue writing about food. Thank you, Les Dames, for validating my writing whims with this award. Dianne Jacob, Grand Prize Winner/First

Prize Internet Category—Writing Coach and Author of Will Write for Food from Oakland, California. Diane won for her article “The Meaning of Mangoes,” from Lucky Peach.com. The story is about her parents’ longing for mangoes after they escaped to Canada from the Communist revolution in China. Diane became a U.S. citizen. “It made me proud to finally write about my family. My parents al-ways thought they had a worthwhile story. Not everyone can be an Orthodox Iraqi Jew from Shanghai, after all,” said Dianne.Raffle tickets were drawn, and the winners

were awarded a variety of gifts including trips, appliances, a 2017 conference registration, and six batches of autographed books entered in the M.F.K. Fisher Contest.Passing the Gavel. Maria thanked her

Board and challenged all of us “to always use both hands to elevate each other and build our legacy… a legacy that one day will be as strong as the meaning of being a woman.”Maria passed the president’s gavel to our

new LDEI President Stacy Zeigler (Atlanta), who responded, “I promise to give you 110 percent, but the trick is I know…I’m actually going to get back 200 percent from you all. You have my commitment to continue to move this organization forward, and you have my expectation that you will all be there every step of the way.”

Celebrating at the M.F.K. Fisher Awards Banquet

Top Left: Maria Speck, Dianne Jacob, Kathleen Squires, Toni Tipton-Martin. CiCi Williamson and Dianne Jacob. 2017 LDEI President Stacy Zeigler. The Brock Circle. Tables with flags from 72 embassies. Rack of Lamb entrée. Photos: Mike Mathes, Susan Slack, CiCi Williamson, Teresa Farney.

M.F.K. FISHER AWARDS


By Greg Jewell, LDEI Executive DirectorThe LDEI Council of

Delegates meeting was held at the Conference in Wash-ington, D.C. The meeting is the organization’s Annual Business Meeting, where the coming year’s budget is approved and new initiatives are launched.The most significant issue discussed at

this year’s meeting was the possibility of providing insurance coverage for all do-mestic chapters. (Insurance does not cover chapters outside the United States). Dame Deborah Mintcheff introduced the poten-tial program that she has been spearheading for several months. Here is a snapshot of the new program:

• Every U.S. chapter can be insured by Alliance for Nonprofits Insurance.

• Every chapter would have a $2 million General Liability insurance policy.

• Every chapter would have directors and officers insurance.

• Every chapter would have auto cover-age, social gatherings coverage (which covers alcohol), and accident coverage.

After significant discussion, the Coun-cil was in complete agreement to move forward with exploring the opportunity. The LDEI Board was charged with securing and reviewing a second quote to ensure the initial quote was the best possible program. A December 1 deadline was put in place. The Council was also informed of the

LDEI Board’s decision to retain a new partnership development firm. Type A Development, an Atlanta-based, Dame-owned company, won the bid to provide development services for 2017. Dame Allison Palestrini of Type A would begin work on LDEI’s partnership development on November 1. Also at the meeting, the Nashville Chap-

ter volunteered to host the 2019 Annual Conference. Dames Ann Byrn and Sylvia Ganier were happy to throw their hats into the ring to host the conference. The LDEI Board will begin the process of researching meeting venues in the Music City.

Council of Delegates


Chapeau, Auguste Escoffier !


By Antonia Allegra (San Francisco) The closing event of the 2016 confer-

ence took place at the French Embassy, a contemporary building of light and welcome. Dames and their personal guests were ushered into the main meeting area and treated to Kir Royal cocktails accompanying elegant French hors d’oeuvres such as Foie Gras on toast, Escargots Cromeski, smoked trout caviar on brioche rounds, oyster bites, and a delicate taste of pumpkin soup. Conversations turned to memo-ries of networking and conference dis-cussions, including culinary diplomacy, copyright law, chocolate, and hot new cookbooks presented by various food-writer members. Oh, and the coming election...Certainly, in French, the expression

Chapeau! indicates a toast to celebrate —I take my hat off! On the other hand, chapeaux (hats) could easily have been the catchword of the sunny after-noon considering the numerous hats ON during the afternoon event. Par-ticularly, members of the D.C. Chapter sported spectacular headwear, show-ing feather fantasies, netting, bright colors, and millinery shapes and styles of all sorts. The word was out: Paula Jacobson (D.C.) holds a collection of nearly 250 hats, many of which were borrowed for various conference events.Annie Boutin King (D.C) oversaw

all details of the brunch, keeping them “smooth as soie.” Once settled at the beautifully appointed tables, brunch

featured wild sea bass and dessert of a plated, colorful mini-trio: Tarte au Citron, Crème Brûlée, and the choco-late fantasy, Opera. Wines of Virginia balanced the meal—a Viognier and Sauvignon Blanc from Venias Winery and Trellis wine from Rachel Martin’s Boxwood Estate Winery. As if a kick-off bell had rung for a

race, celebrity chef Carla Hall (D.C) bounded onto the dais centering the brunch tables. She announced the reason for the afternoon affair: “I’m identified as a borderline introvert/extrovert, but I’m coming out of my introvert shell today as your auction-eer! I’m here to raise funds, so let’s get going!” Hats bobbed as guests came to attention. Carla, herself wearing a cow-boy hat, a sleek short dress, and suede boots laced above her knees, smiled as she made it clear she was there to do business. As she took charge with her better-than-a-Kentucky auctioneer chant opening the fundraiser, she at-tacked the first of six exciting culinary-related lots, stretching her long arms out as if casting a spell on the group. A three-course brunch for four at

Central, the much-celebrated D.C. restaurant made famous by the late chef Michel Richard, brought raised programs from anxious bidders. Bid-ding started at $1400 and clinched at $4000, deftly doubled by Carla, to allow the two warring top bidders to each enjoy Central with their guests. The second lot, 5-course dinners for two and wine pairings at three top

restaurants—Inn at Little Washington, Marcel’s, and Fiola Mare—showed swift response to Carla’s waving hands: $2100, 2011…”Listen girls, I’m talking three top dinners! I’m not going to say going once, going twice…”This feverish pitch continued as lots

offered a signed set of books by Eric Ripert of Le Bernardin, followed by a Gold Experience dinner for two at Per Se, and landed on a high note with the option of a week’s stay at the Austrian townhouse of Chef Nora Pouillon (D.C). “Imagine you are seeing the Alps from your bedroom window…not just in a picture!” chanted Carla, draw-ing images that pulled swift responses from the audience, just as did her cajoling about the two-night stay for two with breakfast in Brittany, includ-ing lunch and dinner for two at Patrick Jeffrey’s two-star Michelin restaurant. To Toni Tipton-Martin (Austin) in the audience, Carla called: “Girl, I see you there… But! You have to raise your hand more often. That is YOUR look!” Who could say no to Carla’s smiling invitation to bid?Proceeds from the afternoon’s auction

bidding are being used by the D.C. Chapter for scholarships and grants. Green leaves from trees outside the French Embassy bobbed in time with guests rising to depart as they offered their adieus until next autumn’s Dames’ conference. No matter what the theme will be in Newport Beach, look forward to a rousing auction in 2017! Cha-peaux, indeed!

CLOSING EVENT

Chapeau, Auguste Escoffier !


Farm Dinner at Deborah Stone’s Stone Hollow Farm. More than a dozen Birmingham Dames had been planning for weeks to create the perfect menu and pair just the right wines to showcase not only the fall harvest but our combined talents in and out of the kitchen. We were able to raise money for scholarships and also mentor students who volunteered to help.

BOSTON Isabel ChesakAlthough Sunday, September 11, dawned windy and blustery, it

quickly morphed into a picture-perfect afternoon of warmth and sunshine. It was also a fitting background for the LDEI Boston An-nual Meeting, which included a clambake at Co-President Louise Kasdon's elegant waterside home in Cohasset. A selec-tion of wines and amuse-bouches began the festivities thus encouraging the flow of conversation. Well-appointed tables on Louisa's spacious veranda were soon overflowing with plates piled high with steamers, corn on the cob, and, of course, succulent New England lobsters. Various wines were served with the crustaceans and for dessert there was a bountiful selection of the best apple pies of autumn along with a number of yummy pastries and bars. It was indeed a fitting way to welcome in the sunny but shortened days of September and also the beginnings of a new year for the members and friends of our LDEI Boston Chapter.

CHARLESTON Susan SlackThe chapter’s 2016

fall business meet-ing was held at Le Creuset Corporate Headquarters in Charleston. Newly elected officers were introduced: Presi-dent Paige Crone, Vice President Gina Stouffer, Secretary Lisa Buzelli, and Treasurer Beth Price. Charleston’s newest Dames are Sara Adams, Kelly Chu, Angela DuPree, Margaret Furniss, Andrea Upchurch, Suzanne Wallace, Katie Weinberger, and Jill Christy. At the meeting, each new member received an LDEI pin from the Dame who sponsored her. In past weeks, Charleston Dames have helped prepare and serve hot lunches to the families and supporters of the victims of the Emanuel African Methodist Episcopal Church tragedy.

CHICAGO Joan ReardonLDEI’s Chicago Chapter endowed six young women with scholar-

ships of $5,000 each towards their culinary education. The scholar-ship reception was held in September at the French Pastry School of Chicago. The recipients Marchond Livingston, Mais Abdulmaboud, Adriana Heredia, Madison Mundy, Summer Shepherd, and Kristy

ATLANTAGayle SkeltonThe third quarter for our Atlanta Chapter began with an excep-

tional 4th Annual LDEI Atlanta Chapter Scholarship Dinner. Dames, supporters, and sponsors joined together on August 8 in the gorgeous Grand Overlook Ballroom of the Atlanta History Center to celebrate our 2016 Scholarship and Grant Recipients. We may have been at the Atlanta History Center, but we got a glimpse of the future—and it is bright!In September, we spiced things up as we gathered at Agave Res-

taurant for a Hatch Chile Celebration. A family-style chef's tasting menu included house-smoked chicken and hatch green chile quesadillas, braised barbacoa taco topped with hatch green chiles, and hatch green chile mashed potatoes. What a joy to dine together and savor the unique seasonal flavors of the Southwest.On September 25, Gaye Anderson hosted a meal kit showdown

for our latest installment of Dames Who Play in the Kitchen. The Dames brought their cutting boards and a bottle of wine and put four meal kits to the test for this fun and educational evening, inspired by the memory of Lea Bruekner.At our New Member Reception, held October 18 at Eventide

Brewing, the Class of 2015 prepared delicious fall bites to help welcome the Class of 2016: Wendy Allen, Jodi Burson, Debby Cannon, Ph.D., Lauren Carey, Kendall Collier, Kate Dolan, Lisa Ito, Chrysta Poulos, Nancy Resman, Alice Rolls, Suzi Sheffield, and Tracy Stuckrath. There’s always a fun program to welcome our new Dames!

BIRMINGHAMMartha JohnstonAny road trip is better when you have a car full of Dames, and

the trip to Day Spring Dairy on August 27 was no exception! Ana Kelly greeted us and led a tour of the full dairy operation from the milking room to the cheese and caramel production facility. Before trying the roster of products in the tasting room, we met the sheep that produce the milk for all the products. Fall activities focused on the LDEI Global Culinary Initia-

tive starting with Gia McCollister sharing her secrets of making empanadas. She demonstrated five fillings, three pastries, and two cooking methods. While members tried their hand at it, Gia spoke to differences in Americanized vs. South American serving styles. We also welcomed all of our new members to the chapter. An October luncheon at El Barrio gave Dames the chance to try

traditional Hispanic foods and seasonal specialties. We hosted more than 140 guests to celebrate the bounty of the

season on Sunday, October 23, for the 1st Annual Fall Harvest

ANN ARBOR | ATLANTA | AUSTIN | BIRMINGHAM | BOSTON | BRITISH COLUMBIA, CANADA | CHARLESTON | CHICAGOCLEVELAND/NORTHEAST OHIO | COLORADO | DALLAS | GREATER DES MOINES HAWAII | HOUSTON | KANSAS CITY/HEART OF AMERICA KENTUCKY | LONDON, ENGLAND | LOS ANGELES/ORANGE COUNTY | NORTH CAROLINA | MEXICO | MIAMI | MINNESOTA MONTEREY BAY AREA | NASHVILLE | NEW YORK | NEW ENGLAND | PALM SPRINGS | PHILADELPHIA | PHOENIX | PORTLAND SACRAMENTO | SAN ANTONIO | SAN DIEGO | SAN FRANCISCO | SEATTLE | ST. LOUIS | WASHINGTON, D.C.

CHAPTER NEWS Carole Bloom (LA/OC)


Birmingham Dames welcome new members. Left Front to Back: Martha Johnston, Gia McCollister, Brooke Bell, Laura Zapalowski, Betsy McAtee, Deb Wise, Idie Hastings, Susan Green, Patricia Terry, Becky Satterfield, Leigh Sloss-Cora, Beba Touloupis, Kerry Kelly, Christiana Roussel, Angela Schmidt, Susan Swaggler. Hostess Gia McCollister with variety of empa-nadas. Farm dinner table at Stone Hollow Farm.

Charleston Board of Directors: L-R: PR Chair Stephanie Barna, Past President Jennifer Gold-man, President Paige Crone, Secretary Lisa Buzelli, and Vice President Gina Stouffer. Beth Price is Treasurer (not shown). The Charleston Dames welcome new members at Le Creuset Headquarters. Photos: Susan Slack


Sonnek are all distinguished by a desire to be in the kitchen since they were tall enough to stand at the stove and by their conviction that food is a sense of community and sharing with people. On Wednesday, November 2, Chicago's Dame of Distinction, the deceased Alma Lach, was honored at the Quadrangle Club at the University of Chicago when her daughter Sandy Arlinghaus donated Alma's culinary collection, first editions, and culinary artifacts to the Regenstein Library. Alma's Hows and Whys of French Cook-ing, published in 1970, was the first cookbook published by the University of Chicago Press, and it ranks in scholarship and enthusiasm with Julia Child's Mastering the Art of French Cooking. The Chicago Chapter also held a combined oyster tasting and pre-holiday sale of wearable art, Bubbles, Baubles & Oysters on November 9, 2016. Jewelry makers and artisans were welcome to showcase their work and they donated a percentage of the pro-ceeds to the LDEI Chicago Scholarship & Community Outreach Projects.

CLEVELAND Jess LindawanInspired by the LDEI Vancouver Chapter, the Cleve-

land Chapter held its first-ever citywide SummerDine fundraiser celebration on Wednesday, August 24. Participating SummerDine establishments graciously donated a table for 2-10 diners in a unique location in their restaurant. Participating restaurants included Michaelangelo’s, The Greenhouse Tavern, Fire Food and Drink, EDWIN’s Restaurant Institute, and Carmella Fragassi’s La Campagna. In addition, Chez Francois donated a $100 gift certificate that went to one lucky SummerDine diner. Nearly $2,000 was raised from the event, and the funds will help our chapter continue its outreach efforts and grant programs, as well as our Green Tables initiative. The Cleveland Dames thank all those who participated in SummerDine!Our Chapter also held its annual members-only meeting on Monday,

September 13. Carmella Fragassi welcomed us into her fabulous restau-rant, La Campagna, and members enjoyed a lovely fall menu featuring a delicious seasonal soup, salad, choice of entrée, and dessert. We welcomed eight new members to our Chapter: Barbara Abbott, Laura Adiletta, Di-ane Gardner, Vivian Goodman, Krystal Kovacik, Melissa McClelland, Erin Naso, and Jackie Shultz. Nominating Committee member Jean Mackenzie presented our new slate of officers, which was unanimously approved. Our chapter’s new officers are: Co-Presidents Cynthia Schuster Eakin and Marty Nagele; Co-Vice Presidents Marla Monzo Holmes and Paula Herman; Treasurer Britt-Marie Culey; Secretary Latoya Hunter; and Member Liaisons Beth Segal and Maria Isabella.

HAWAIIKathi SaksOn August 14 our Hawaii Chapter

held a Julia Child Fundraiser one day before Julia’s actual birthday. This was our first fundraiser in many years and its purpose was twofold: to promote our chapter’s name and mission and to raise funds for our newly created scholarship fund, Dames who Donate. The event was held at Honolulu’s famous Greystones mansion, with 10 Dames creating dishes out of Julia’s landmark publication: Mastering the Art of French Cooking, Vol. 1. Three other Dames contributed to the evening with fine beverage libations. Of course, we cannot forget all the Dames who contributed to the PR and hard work behind the scenes to help make this a successful event.Grazing stations were scattered

around the home’s large lanai, garden, and pool area. This gave the small group of 100 guests a chance to mingle with each other along with the host Dames, fulfilling the first part of our mission. We also chose French Cuisine and Dame Julia to reflect LDEI’s Global Culinary Initiative (GCI). In Hawaii, we have an abundance of Asian and Hawaiian cuisines. However, French is not widely found here and as an educational tool, we felt this was a great food road to travel, and who doesn’t love Julia? The event was a huge success and we are in talks about another Julia Fund-raiser for 2017.

KENTUCKYJamie EstesThe Kentucky Chapter of

LDEI held its first annual business meeting at Decca Restaurant in August. We inducted 15 new members into the organization and also presented $1000 scholar-ships each to three students from Sullivan University. The majority of the $3000 was raised at the group’s cookie sale, which was held this past December.Members of the Kentucky

Board of Directors are President Jamie Estes, Vice President Michele Bowling, Secretary Elizabeth Weimer, Scholarship Chair Katie Payne, Membership Chair Judy Hollis, and Treasurer Lisa Windhorst.

NASHVILLEErin Byers MurrayIn October, the Nashville Chapter of Les Dames hosted Lunch with

Lidia, a luncheon featuring Lidia Bastianich at Margot Cafe. Lidia, who was in town fundraising for the local PBS station, spoke about how much being a Dame has meant to her (she joined the NY Chapter more than 30 years ago!) and shared stories about how she began her career. Chef Margot McCormack, who has been in business for 15 years, graciously shared her iconic East Nashville space and prepared a delight-ful fall menu inspired by Lidia's recipes, using regional ingredients. The event was a sell-out with funds raised going towards the chapter's Scholarship Fund. The chapter also enjoyed a fall Bourbon

Bash, which included a tour and tasting at the Green Brier Distillery, makers of Belle Meade Bourbon, as well as a dinner at the Nashville location of Cochon Butcher. The dinner was part of the chapter's Table at the Back series, which gathers members and their guests at local restaurants for an educational, family-style meal.

NEW YORKBeth AllenOn October 7, LDNY held its second annual The Next Big Bite—Media’s

Influence on What We Eat, Drink & Crave panel on culinary trends at the Institute of Culinary Education (ICE)/NYC, raising over $50,000 for scholarships. Over 100 attended. Martha Teich-ner (New York and Charles-ton), an Emmy award-winning correspondent for CBS News Sunday Morning, moderated the stellar panel-ists: Carla Hall, co-host of ABC’s “The Chew”; Talia Balocchi, editor-in-chief of Punch; and Kate Krader, food edi-tor at Bloomberg Pursuits. What were the overall take-home trends? Look for terroir—

Dames Jean Hull, Kay Tokunaga, Hayley Matson-Mathes, and Whendi Grad with Julia Child’s cookbook, Mastering the Art of French Cooking. Dan and Claire Bobo at Greystones. Chef-Dame Abigail Langlas serves Mousse au Chocolat.

Front row seated L-R: scholarship recipi-ents Riley Frick, Stephanie Bohnak, and Erica Socha. Kentucky Chapter Board of Directors: L-R: Michele Bowling, Elizabeth Weimer, Jamie Estes, Katie Payne, Judy Hollis, and Lisa Windhorst.

Dame Lidia Bastianich (left) and Chef Margot McCor-mack.

L-R: Dame Rita Jam-met; Moderator Mar-tha Teichner; Dame Carla Hall, owner of Carla Hall’s Southern Kitchen restaurant; Talia Balocchi; Kate Krader; and Rick Smilow, president & CEO of Institute of Cu-linary Education (ICE). The Next Big Bite Co-Chairs Suzen O’Rourke (L) and Alison Awerbuch. Top: Chef Sarah Moulton (R) and Sharon Franke. Bottom: Dorie Greenspan (L) and Marsha Palanchi. Dorie’s cookies (from top, clockwise): Princeton Ginersnaps, Peanut Butter Change-ups (bot-tom R-L) Macarons, Chocolate-Pecan Cookie Bars.


a sense of place—nostalgia, authenticity, heritage, and lower alcoholic content. The sophisticated palates of millennials are driving food trends: what used to be “edgy” is now mainstream. Food trends are cyclical…French is coming back! Many thanks to Co-Chairs Alison Awerbuch and Suzen O’Rourke and their committee for a successful, educational, fun event. Thirty-five New York Dames and guests gathered at Sur La Table in NYC

on November 3 for Cookies & Conversation with Dorie Greenspan, mod-erated by Chef Sara Moulton. Dorie shared her career from studying geron-tology to pastry chef. She never looked back! We enjoyed cheese, charcuterie, wine and cookies, and left with goody bags of Dorie’s cookies. The New York Chapter commemorated its 40th Anniversary with a

celebration and induction, warmly welcoming our new Dames at Restau-rant Georgette in Manhattan on September 26. LDEI Past President Maria Gomez-Laurens was our honored guest. Jacques Pépin’s original signed, framed painting brought proceeds for our scholarship fund. Thanks to Chair Sharon Franke for a fabulous event!

PHILADELPHIANatanya DiBona This Fall was a busy one for our chapter! We are pleased to say that our

first annual Outstanding in Her Field was a great success. This year's award recipient was Esther McManus, an accomplished chef, beloved teacher, mentor, and culinary tour guide. She is largely credited with bringing the artisan bread movement to Philadelphia and was part of the PBS series, “Baking with Julia,” where she taught Julia Child to make her legendary croissants. Held at the Inn at Grace Winery in Glen Mills, Pennyslvania, the event brought together over 100 notable chefs and members of the food community for a Mediter-ranean meal that was created by Esther's friends, colleagues, and students. The program was made possible by the generosity and support of many of our chapter members, including a ten-person planning team lead by event chairs Natanya DiBona and Lynn Buono. At our Annual Business meeting we inducted six new members: Keri

Fisher, Marie Fritz, Jyoti Gupta, Jacqueline Peccina Kelly, Linda Carroll Pitts, and Roslyn Webb-McCloud. We welcomed a new Board of Direc-tors: President Natanya DiBona; First Vice President Lynn Buono; Second Vice President Nina Sygnecki; Recording Secretary Rita Cinelli; Cor-responding Secretary Lila Colello; Treasurer Maryann Baldassarre; and Director of Green Tables Angela Brown-Johnson. A record 12 members from the Philadelphia Chapter attended this

year's fabulous LDEI conference in Washington, D.C.: Claire Boasi, Lynn Buono, Natanya DiBona, Charlotte-Ann Albertson, Linda Joyce For-ristal, Kathy Gold, Michele Haines, Jacquie Kelly, Dottie Koteski, Judy Rusignuolo, Barbara Samson, and Pat Ward.

PHOENIXMarianne Belardi We welcomed two new members with a Retro Appetizers Potluck, including

Crab Rangoon, Beet Deviled Eggs, and Grandma Marj’s Swedish Meatballs. Lori Hashimoto is chef/co-owner of Hana Japanese Eatery, an acclaimed local favorite and one of the few BYOB restaurants in Metro Phoenix. Hannah Romberg is the owner and CEO of Espressions Roastery. The company she started in 1989 offers quality coffees, teas, and related beverage products to restaurants and resorts, along with detailed staff education training. More than 150 guests enjoyed Cultivating Culinarians, our bi-annual fundraiser held on October 23 in the Pecan Grove at Pat Christofolo’s iconic venue, The Farm at South Mountain. Proceeds will benefit C-CAP Arizona and several local food-related charities. Guests arrived to cocktail samples by Kim Haasarud and hors d'oeuvres prepared by local C-CAP students using recipes from cook-books by Judith Baigent-King, Michelle Dudash, Barbara Fenzl, Donna Nordin, and Gwen Ashley Walters. More than 20 Dames (and several poten-

tial Dames) collabo-rated on the planning and execution of the reception and four-course luncheon that followed, including family-style dishes by Charleen Badman, Amy Binkley, Tracy Dempsey, BJ Her-nandez, Eugenia Theodosopoulos, and Helen Yung. The afternoon feast was complemented by Arizona wines from Kelly Bostock of Dos Cabezas Wineworks.

SAN ANTONIO Nichole BendeleThree new Dames were inducted into the San Antonio Chapter at Lauren

Stanley’s The Well. New chapter officers include: Treasurer Kay Shumake; Programs Chair Nancy Fitch; Archivist Denise Mazal; and Recording Secretary Kim Scarlett-Mauldin. Chef-Dame Denise Mazal hosted a Global Culinary Initiative Dinner that benefitted our chapter’s scholarships. The theme was A Night in Prague, reflecting Denise’s Czech heritage. Special guest was the Honorable Consul of the Czech Republic, Brian Vanicek. The menu included a Prague Ham Cornet appetizer, Caramelized Czech Onion Soup, Asparagus Sorbet, Roasted Wild Boar with Rosehip Sauce and Karlsbad Dumplings, and Beer Battered Walleye. Dessert was Palacinky (crepes), Cur-rant Coulis, Fresh Berries. Table centerpieces shaped like the LDEI logo were made of chocolate fondant by Czech culinary exchange student Katrina and later raffled off.

Blanco Aldaco, Debbie Gonzalez, Nichole Bendele, Naylene Dillingham, Kathy Shearer, Linda Triesch, Kathy Gottsacker, Rollie Blackwell, Lucille Hooker, and Di-Anna Arias descended on Washington, D.C. for the 2016 Conference and enjoyed the educational sessions, tours, restaurants, celebra-tions, renewing acquaintances, and forming new friendships in other chapters.On December 12, Dames assisted with the 8th Annual Roy Maas Youth

Alternative (RMYA) Luncheon. The children enjoyed gingerbread house decorating, a luncheon, singing carols, opening gifts, hot chocolate and cookies. Dames and community members donated items and money for the event. The RMYA creates brighter futures for children in crisis by promoting individual success and healthy relationships in a safe, healing environment, and gives the children and their families tools to end the cycle of abuse.

WASHINGTON, D.C.Laurie BellA sell-out crowd of 48 attended "Kitchen Confidential: How the Culinary

Scenes for Downton Abbey Were Filmed," a luncheon and talk by CiCi Williamson on November 11 at Occidental Grill in Washington. Due to its selling out in three days, CiCi did a second talk the following day that was attended by 45 Dames and supporters. CiCi's presentation was based on an interview she did in London with Lisa Heathcote, the British food stylist who pro-duced the foods for the six-year series. They met at a winery picnic dur-ing "Edible London," the four-day food tour hosted by our London Chapter. Included in the presentation were how Lisa researched the period foods for the juggernaut series; the challenging logistics of filming the kitchen scenes at Ealing Studios in London and the dining scenes in the castle 60 miles away; cooking outdoors on the castle grounds; and keeping the food safe and refreshed for the 10 hours it took to film each 4-minute dining segment. Also in the PowerPoint presentation were the history of Highclere Castle; a comparison of the real Earls of Carnarvon with the fictitious Earl of Grantham; and how the lavish food service of Victorian and Edwardian England influenced “Downton Abbey” tables.Although the menu wasn't based on period foods, the Occidental Grill was

operational during the years “Downton Abbey” was set and celebrated its 110th anniversary this year. Laurie Bell, 2nd Vice President for Programs, registered guests and told about the chapter's upcoming programs.

Phoenix Dames (L-R) Candy Lesher, Linda Hopkins, Kim Haasarud, Jill Smith. Photo: James Burroughs

Outstanding in Her Field honoree, Esther McManus, with her students at the Res-taurant School at Walnut Hill College.Philadelphia Chapter members at Conference (L-R) Natanya DiBona, Charlotte-Ann Albertson, Ann-Michelle Albertson, Kathy Gold, Lynn Buono, Linda Joyce Forristal, Michele Haines, Dottie Koteski, Pat Ward.

Lisa Heathcote, food stylist for "Downton Abbey." Photo: CiCi Williamson. Laurie Bell, 2nd VP for Programs; CiCi Williamson.


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By Lisa Windhorst (Kentucky) During the Kentucky Chapter’s

inaugural year, the members undertook their first Green Tables Initiative program through a partnership with the New Roots Fresh Stops Project. New Roots connects local farmers with urban consumers in Louis-ville and southern Indiana, primarily in “food desert” areas that are lacking availability of fresh produce. Nearly 75 percent of all food shares provided at the Fresh Stops markets are made available to individuals and fami-lies identified as low-income, but shares are available to anyone for a sliding-scale nominal fee.From May through October,

10 Dames provided cooking demonstrations, recipe cards, and samples of the healthy and tasty dishes they prepared using pro-duce contained in the boxes given

to shareholders for that week. The dedicated group of chefs volun-teered at 16 markets throughout the season and look forward to the opportunity to continue the partnership with New Roots in 2017. We recognize the

importance of making fresh, local produce more

accessible in our communities. . .but just as important,

we are committed to teaching families how to use that produce to prepare easy, inexpensive, and healthy meals.The Kentucky Dames also

hosted a successful cookie sale in December to help raise proceeds for their Green Tables Initiative.

Editor’s Note: Showcase activi-ties your chapter undertakes for Green Tables. Send chapter updates and photos to: Green Tables Initia-tive Co-Chairs Amy Myrdal Miller (San Francisco, Sacramento) and Arnell Hinkle (San Francisco) at: [email protected]

Kentucky Dames Launch Green Tables Initiative

Meet Joni Keith, the talented, freelance graphic designer who is in charge of creating the beautiful pages of LDEI’s Quarterly magazine. Formerly affiliated with Mudd Graphic Design Resource Services, LLC, Joni was the firm’s lead Quarterly designer since it began overseeing Quarterly production in the fall, 2009. Last year, her job evolved and she was well prepared to take the helm. Designing each issue of the magazine is like putting a big puzzle together and Joni does a remarkable job of making all the pieces fit. We look forward to continuing our work

with her and to many more beautiful, inspiring issues. Joni lives in rural Indiana

and grew up in Greentown, Indiana—a one-stoplight town—where she married her high school sweetheart. She earned her BFA degree in fine art/graphic design from Ball State University in 1994. She began her career working as a designer at the Kokomo Tribune and has been freelancing since 2002. Joni works from home in her 1875 farmhouse. She likes living a simple country life and always has some sort of creative project going on the side. She enjoys many different art mediums, growing vegetables and flowers, cooking, and classic cars. Editor’s Note: We extend a special thank you to Bernadette “Bernie” Mudd-White, owner of Mudd Graphic Design, for years of professionalism and outstanding design management on behalf of the LDEI Quarterly. We wish you all the best in the next step of your professional journey.

Joni Keith —Quarterly Designer

Joni Keith


By DoroThy Colby (hawaii) As a Positive Approach to Care™

dementia educator, the admin-istrator at Hale Kū‘ike dementia care facility in Honolulu, and a member of a fam-ily that has seen many go through the journey of dementia, I know that when demen-tia sits down at the table, every-thing changes. I started my

professional life in dementia care as a personal chef for families with seniors at home, and then moved on to become the head chef for Hale Kū‘ike. For a person living with dementia, dining can be one of the great moments of joy in their day. Food can spark memories, pro-vide comfort, and bring pleasure to the table. This is especially important for people living with

dementia, people who truly live in the moment. To help bring these moments

of joy to the table, we need to start with an understanding of the changes that dementia brings, and then adjust our approach and

the dining environment to meet the person’s changing needs.It is helpful to under-

stand that the diseases that cause dementia, such as Alzheimer’s and Lewy Body Diseases, cause progres-sive brain failure. This not only affects memory, but all cognition and bodily functions. The progression of dementia brings many changes, impairing taste and smell, peripheral vision and depth perception, chewing and swallowing abilities, and fine motor skills. These changes, combined with the hallmark impairments to memory, can make the

dining experience a serious chal-lenge, in addition to the struggle to provide basic nutrition. A person living with dementia

may not remember to eat, lead-ing to weight loss. They may not

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remember that they just ate, and demand more food, leading to overeating and weight gain. They may not be able to manage mul-tiple utensils, or have the skill to use them as they once did. Here are some tips to help make the dining environment more friendly, familiar, functional, and forgiving. • Try to keep the environment

quiet and calm. • Too many dishes, cups, and

utensils at once can be distract-ing and frustrating.

• Pattern-free, brightly colored dishes help contrast food from the plate and make it more visible.

• Offer choices, but keep them simple. For example, you can offer two drinks but only have one on the table at a time.

• Serve meals in courses on smaller plates so portions are not overwhelming.

• If you know food needs to be cut into bite-size pieces because the skill to do it has been lost, do plate preparation ahead of time and serve it ready-to-eat so the person living with de-mentia won’t feel like a child.

• If the person needs assistance

eating, sit down at their eye-level on their dominant side to offer any cueing or physical help.Even as swallowing issues

become more serious and food needs to be pureed, food can still be a source of joy. Minnesota Dame Barb Strand’s cookbook “Smooth and Tasty: Easy to Swal-low Foods,” gives great informa-tion on how to create delicious, high-calorie, nutrient-dense, and easy-to-swallow foods. We need to understand that

people living with dementia are doing the very best they can ev-ery day, and they cannot change what is happening to them. But if we can change our approach, as well as the dining environment, they can regain dignity and plea-sure at the table. They may not remember the meal later, but the joy and the positive feelings they take away from it will last beyond the memory.To learn more about the

Positive Approach to Care™ for people living with dementia please visit dorothycolby.com and teepasnow.com.Hawaii Dame Dorothy Colby. Dame Barb Strand’s cookbook for preparing easy-to-swallow foods.

... Mt. Vernon from page 8

It was also utilitarian; vegetables were grown with the flowers. Wash-ington added a handsome green house for tropical plants and citrus. The Botanical Garden is located

behind the spinning house. Wash-ington called it “the little garden,” and experimented with new crops here. The Fruit Garden (and Nursery), near the Lower Garden, has apple, pear, cherry, and apricot trees. The fruit was used for jam, cider, and brandy. Washington abandoned to-

bacco cultivation to build a stone, merchant gristmill and indoor waterwheel in 1770-1771. Dur-ing out visit, master miller Steve Bayshore explained the Oliver Evans’ automated milling system Washington added in 1791 (U.S. Patent Number three). This was cutting-edge technology in the late 18th century! Spirits were commonplace in the

lives of most colonial citizens. Our next stop was Washington’s recon-

structed rye whiskey distillery. The original, built in 1797-1798, was highly profitable and one of the largest in the country. We tasted samples of aged and

also filtered, unaged whiskey made by Washington’s traditional 18th century methods. During the day, we assembled at

the Donald W. Reynolds Mu-seum and Education Center to see a powerful, new exhibit: Lives Bound Together: Slavery at George Washington’s Mount Vernon. After a thought-provoking and

edifying day, we appreciated the lovely Virginia box lunches prepared by D.C. Dame Karen Lippold, using recipes from The Best of Virginia Farms Cookbook and Tourbook by CiCi Williamson. We dined on Loudoun County

Beef Salad, Green Pea Salad, and Sally Lunn bread. Sweets epito-mized hospitality in colonial days. Our desserts satisfied and soothed: Aunt Silence’s Jumbals, Kenmore Gingerbread, and Syllabub, a drinkable, alcoholic pudding.


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MEMBER MILESTONES Dottie Koteski (Philadelphia)

BIRMINGHAMBetsy McAtee, COO, Dreamland Holding Company, was featured in an article on AL.com as part of the “2016 Women Who Shape the State” series. She was also featured in the November issue of Birmingham Magazine. http://www.al.com/opinion/index.ssf/2016/10/i_dont_know_all_the_answers--a_1.ht www.dreamlandbbq.com

CHARLESTON Nathalie Dupree, author of the James Beard award-winning Mastering the Art of Southern Cooking, and Toni Tipton-Martin (Austin), author of James Beard award-winning The Jemima Code appeared recently on Bravo TV’s competition series Top Chef: Charleston. The episode paid tribute to legendary Southern Chef Edna Lewis (1916-2006).

CHICAGO Mary Abbott Hess is the proud co-owner of New Buffalo Bill’s Wood Fired Pit BBQ in New Buffalo, Michigan. Its Ole Hickory Smoker was built to mesh old-world smok-ing techniques and modern technology. Mary and her partner have brought BBQ, especially Texas BBQ, to Michigan’s Harbor Country.www.newbuffaobills.com

CLEVELAND Vivian Goodman retired after 20 years at WKSU, the NPR affiliate that serves North-east Ohio.http://www.cleveland.com/akron/index.ssf/2016/10/wksu_reporter_producer_vivian.html

COLORADO Elizabeth Buckingham embarked on a five-month round-the-world culinary sabbatical, traveling to Japan, New Zealand, Thailand, Cambodia, Laos, Vietnam, India and England, from January through June 2017. Follow her adventures at www.findingquietfarm.com.

Shari Leidich’s new butter coffee creamer, Know Brainer, won the People’s Choice Award for Best of Show at Coffee Fest, the country’s largest coffee trade show. www.myknowbrainer.com

DALLAS Renie Steves has a blog and photo gallery on her website, Life with a Halo. As she states, when she broke her C1 and C2 in November 2014, she could not find very much useful information about living with a Halo.

HAWAII Pam Cooper, co-owner of The Original Ha-waiian Chocolate Factory received a TipAdvi-sor® Certificate of Excellence in 2016

Leslie Hill won the 2016 TASTE Agricul-tural Award from The Hawaii Food Manufac-tures Association.

Jackie Lau was inducted into the Hawaii Restau-rant Hall of Fame on September 19th. Chef Lau was with Roy’s Res-taurant, Hawaii when it first opened, serving as Corporate Executive Chef for over 20 years. Jackie’s focus is now on her new business, Kitch-enette Custom Catering.

Tracy Reddenkopp, owner of The Hawaiian Vanilla Company, has released her first book: Delicious Geography: From Place To Plate. This book traces the enduring link of geography and food: its preparation and enjoyment define the major cultural regions of the world and how these regions have changed over time.

PHOENIX Gwen Ashley Walters received the 2016 American Association of Food Journalists award for Best Non-Newspaper Feature. Her Phoenix Magazine piece “Saintly Stockers” ex-plored the time-honored tradition of Mormon food pantries. www.penandfork.com

Candy Lesher, Chapter Vice President, is now the Culinary Wellness Coach at Shapeology Weight Loss Clinic. Her experience as a cook-ing instructor, nutritional expertise, and caring nature will assist patients eating their way back to health. www.clesher.com.

Eileen Spitalny currently resides in San Fran-cisco, but she attends LDEI Phoenix events when her business, Fairytale Brownies, brings her to town. Her company is located in Tempe, Arizona. Eileen and her childhood friend David, recently celebrated 24 years in business! www.brownies.com

SACRAMENTO Ann M. Evans, Chapter President, announces the publication of her book titled, Davis Farmers Market Cookbook (Elder-flower Press, 2016). This revised version features the market’s farmers and vendors and monthly seasonal menus. www.annmevans.com

SAN ANTONIO Lauren Stanley recently

opened her new dining, drink, and live music venue The Well. www.thewellsantonio.com

Lauren Browning and Chef Susan Johnson have opened a new restaurant, Café Cita.

Julie Vrana opened her new pizza place, Southtown Pizzeria. [email protected]

Debbie Gonzalez’s historic St. Anthony Hotel was featured in the October issue of United Airlines’ inflight magazine Rhapsody. www.thestanthonyhotel.com

SAN FRANCISCOCarolyn Wente, CEO of Wente Vineyards, says 2016 was a year of fruitful celebration for her entire team. It marked 30 years of fine dining at The Restaurant at Wente Vineyards and music entertainment at the estate. Carolyn was also an honoree at San Francisco’s annual Dress for Success gala, celebrating women’s empowerment in style.

SEATTLE Jamie Peha founder of the Northwest’s premier food and wine event: Seattle Wine & Food Experience has sold the event to Seattle Maga-zine. Jamie is staying on as executive producer of the venture.

Lisa Dupar caterer and owner of Pomegranate Bistro, Renee Erickson owner of The Whale Wins, and Holly Smith owner of Cafe Juanita participated in the 6th Annual Cider Taste to benefit City Fruit on Nov. 10.

ST. LOUIS Lynn Rossy, Ph.D. published her new book entitled The Mindfulness-Based Eating Solution: Proven Strategies to End Overeating, Satisfy Your Hunger and Savor Your Life. This unique book will show you how to listen to your body’s intuition, uncover the psychological cause of your overeating, and be more mindful during mealtime.

LOS ANGELES/ORANGE COUNTY Kaumudi Marathe’s book, We Are The Hero: The Family Stories that Shaped An Unlikely Chef ’s Search for a Shared Table (Speaking Tiger) was published in December. It is the memoir of a life suspended between east and west and forces that coalesced to make a chef out of a writer. It combines mythology, music, poetry, memory and archival photographs.

Denise Vivaldo is excited to announce the upcoming release of her book The Food Stylist’s Handbook, 2nd Edition, to be published by Skyhorse Publishing in mid-2017. Her Gour-mand Award-winning book has been updated with 60 new pages of essential information and 100 new and beautiful photos.

Betsy McAtee

Renie Steves

Leslie Hill

Jackie Lau

Tracy Reddenkopp

Eileen Spitalny

Ann M. Evans

Jamie Peha

Lynn Rossy



Dorothy Cann Hamilton (New York) 1949-2016

By Jenifer Lang (New York) As a mover and shaker in the food world,

Dorothy Cann Hamilton had a widely admired public pres-ence (see the glowing obituaries in national and international publications), but it is the offline Dorothy that I found most compelling.She loved to have

fun, as befits someone who knows and takes pleasure in good food and wine. But she was positively not a snob, which was endearing. Nor was she was ever intimidated or threatened by people or situations.Dorothy was daring (remind me to tell

you the story of Dorothy in Havana with a group of us—it was after midnight and involves a voodoo priest). Did you know she was a surfer as a teenager, in BROOK-LYN? She went to college in England—on her own. She traveled halfway across the world to join the Peace Corps. Dorothy defied convention, in all the

ways that made her an extraordinary hu-man being. The mixture of these traits made for a

nuanced and perfectly balanced personal-ity. She was magnetic and seductive: If we are all still in high school then everyone wants to sit next to Dorothy at lunch. But for the right reasons; I only ever saw Dorothy in generous mode.

Her friend Dorothy Kalins, the legend-ary magazine editor, agrees with me: “Dorothy Hamilton was a life force who could make ANYTHING happen. She was a delightful combination of imagina-tion and tenacity—who could say no to Dorothy? Few did.”My favorite time with Dorothy was last

summer, when I visited her in Milan dur-ing the 2015 Expo. Her accomplishment there has become legendary. Without Dorothy the USA Pavilion would not only have never come to fruition but also would not have been the huge success that it was. And yet her support of others on the team was selfless.Peter Elliot, writer and editor at Bloom-

berg, was there too: “It's April of 2015 and Dorothy and I are in Milan together for the Expo. She's head of the American Pa-vilion. She is campaigning for it as hard as a woman running for President. She's got an entourage, State Department officials, various ambassadors from everywhere, and she's plugging away at her message of the variety and success of American food. While all this is happening she suddenly stops and announces, ‘I've sold the house in Connecticut. I'm heartbroken about it but it's the right thing to do. It's hard for me to look at you and not think of happy summers by the lake.’ And right there and then, Dorothy Cann Hamilton burst into tears. I held her in my arms as she sobbed, not entirely sure what was the matter. And then, as quickly as she could summon the Secretary of State, she was on the phone to Connecticut. With one phone pressed in her ear and another turned to me she asked if all of the plants from her gardens could be moved to my house, which is five miles

down the road. How could I say no? And so it was. When I returned a week later an army of people was transplanting her mother’s Rose of Sharon, her grandmoth-er’s tree peony, several all-white gardens of clematis, tulips, lilies and azalea, Julia Child's roses (shipped to her from Califor-nia at her death). Not to mention André Soltner’s potatoes and other vegetables. Her last visit to my garden was this past August to check everything out again. She snipped a leaf from her mother's Rose of Sharon and put it in her wallet. ‘You have no idea, even now, how important to me this is.’All that Dorothy loved most lives on.

Her students. Her plants and trees. Her daughter.”By the time I got to Italy, Dorothy

had had an extraordinarily stressful few months, so the two of us set off for a three-day excursion to the Lake Country, ending in a ferry ride to our hotel in Bel-lagio. We walked, and talked, and drank wine nonstop, basking in the Italian sum-mer sun. She was restored, and, as always when I left her I felt as if I hadn’t had enough of Dorothy. Our giggling refrain upon parting was “We’ll always have Bel-lagio!” But we won’t—once again she has left me wanting more of Dorothy. Dorothy Cann Hamilton was CEO of the

vaunted International Culinary Center in New York, which she founded as The French Culinary Institute in 1984. Tragically, she died September 16, 2016, when her SUV and a truck collided on Cape Breton Island in Nova Scotia, near Fourchu. See the Spring 2015 Quarterly article about Dorothy.

PERSONAL REMEMBRANCES

Catherine Evans (Hawaii) 1933—2016Catherine Giacometti Evans passed

away October 26 at her home (Evans Estate) in Kailua-Kona, Hawaii. Born in Hilo, HI, she graduated from Punahou, a college preparatory school in Honolulu. Catherine became a teacher, author, cu-linary historian, and pastry chef having studied under Roland Mesnier, the White House pastry chef. Catherine was a past

president of the International Association of Culinary Professionals, and was a mem-ber of the Washington, D.C., Los Angeles, and Hawaii Chapters of LDEI. Catherine’s middle son, Michael Evans,

reminisced about her friendships and her

work. He said she taught culinary history and children’s cooking classes through the Smithsonian. As noted in a February 1996 newsletter from the D.C. Chapter, Les Dames Culinary Collection of several thousand books—many first editions and classics—found a permanent home at Mount Vernon College “through the initiative and efforts of Catherine Evans.” Michael said his mother continued to

write, teach cooking, and work on her short stories, cookbooks, and illustrations when she moved back to Kailua-Kona. He explained that during the past six years, they were renovating three old family cottages on Keauhou Bay where four generations of their family lived for 70 years. “She and I made considerable progress with renovation work on the Evans Estate. It has become the official housing sponsor of the Hoku Con-cert series, which raises funds for performing arts societies and hospitals on the Big Island. With our herb and vegetable gardens, we also host farm-to-fork events.”

During my visit to the Big Island six years ago, Dame Jean Hull and I visited Catherine at her home, a one acre com-pound on protected Keauhou Bay with 200 feet of oceanfront. The entrance gate, near the Sheraton Kona Resort, is nearly hidden away. Upon entering, the breath-taking landscape resembles a hidden para-dise that is reminiscent of old Hawaii. The area was once the playground of Hawaiian royalty. The longest-reigning King of the Hawaiian Islands, Kamehameha 111, was born on the historic Bay in 1813. Dame CiCi Williamson and her late mother also visited Catherine on the Big Island. In the final years of her life, Catherine gracefully dealt with Parkinson’s disease, enjoying the family, friends, and tranquil home that surrounded her. After her death, her life was honored with a celebra-tion at Evans Estate, and her ashes were scattered over the legendary bay. Susan Slack


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16358_4489_LDEI-Conference_2016_R2.indd 1 2/29/16 11:06 AM

DEADLINES SUMMER ISSUE - APRIL 10, 2017 FALL ISSUE - AUGUST 1, 2017

PHOTOGRAPHY/IMAGES Electronic images must be properly focused and in color with a minimum resolution of 300 dpi (TIFF or JPEG). Cell phone photos are acceptable if they meet resolution requirements. Do not send photos taken off the Internet or embedded with text in Word files or PDF files. Please identify individuals in photos from left to right in the message of your email. Include photo credits, if required, and captions. ALL PHOTOGRAPHS MUST COME WITH CAPTIONS TO BE PUBLISHED.

MEMBER MILESTONES LIST DAME’S NAME and XXX CHAPTER. Each Dame may submit up to 50 words about personal honors or accomplishments, but not about new product introductions or other promotions.. Please include a website URL, if applicable. You may email a quality headshot to accompany your news. Press releases and cookbook covers are not accepted. Email your Member Milestone and photo to Member Milestone Editor, Dottie Koteski at [email protected] by the deadline listed above. Entries received after these dates may appear in a following issue. Photos of Dames networking at conferences or other chapter events may also be sent to this section. Note: Due to space constraints, only two Member Milestones will be published per Dame per year.

CHAPTER NEWS CHAPTER XXX (By, the submitter's name, office-or title, if any). Each chapter may submit 250 words about chapter events that have already occurred. You may include photos to accompany your news, noting photography requirements above. Submissions that exceed the word count will be edited. (A lengthy submission on a special chapter event could be considered for a feature; contact the editor in advance.) Press releases are not accepted. We regret we don't have space to print full menus but menu items can be included in the copy. Submissions not conforming to this format may not be printed due to deadlines and volunteer’s lack of time. Email to Carole Bloom at [email protected] by the deadline date. Entries received after this date may appear in the following issue. Note: "Chapter News" and "Member Milestones" may be dispersed through LDEI social-media channels, as well as in print and online.

E-NEWS This bimonthly publication will keep you informed about events in other chapters and encourages networking. Press releases are not accepted. Include an email contact, date, time, and 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 E-News Editor, Shelley Pedersen, at [email protected]

UPCOMING in the spring issue • Meet the 2017 LDEI Board of Directors.• Dames Who Manage Corporate Test Kitchens.• Winner’s Reports—2016 Legacy Awards.

SUBMISSION GUIDELINES


Mark your calendars for March 8-12, 2017, as the LDEI-Mexico Chapter is proud to invite you to the first “Flavors of Mexico” experience. It will take place in Guadalajara, Mexico and in the city of Tequila.

Day 1: Upon your arrival, on Wednesday, March 8th, each Dame will be greeted at the airport and transferred directly to the Hotel Quinta Real, a colonial 5-star hotel in Guadalajara for check in. Later that eve-ning, everyone will enjoy a welcome dinner at Santo Coyote, a traditional restaurant in Guadalajara.

Day 2: Everyone will enjoy breakfast at the hotel, and as a group, we will enjoy a cooking class by Maru Toledo and the Women of the Corn, followed by lunch. Then our group will visit the beautiful city of Zapopan, followed by a typical Jaliscience dinner.

Day 3: Everyone will enjoy breakfast at the hotel, and then we will travel to the city of Jocotepec; where we will visit Jocotepec’s Hospitality and Cooking School. Young girls are educated and trained here in Hospitality and the Arts of the Table. Lunch will take place in the city of Chapala, this city has the largest and oldest lake in all of Mexico, (dating back almost 12,000 years ago.) That evening dinner will take place at HUESO, an exclusive restaurant by Chef Alfonso Cadena in Guadalajara.

Day 4: Everyone will enjoy breakfast at the hotel, and then check out. Then our group will travel by the Mundo Cuervo’s VIP train to the city of Tequila, and enjoy majestic and panoramic views of the agave fields along the way. Upon arrival, our group will check in at the Hotel Solar de Las Animas, a 5-star co-lonial and exclusive hotel of Mundo Cuervo. After check in we will be led on a “city and VIP distillery” tour, followed by lunch. That evening, we will enjoy a VIP dinner prepared by a “guest chef,” with entertainment in the magical Mundo Cuervo Hacienda.

Day 5: Check out and airport transfers.To register go to www.ldei.com

Flavors of Mexico

P.O. Box 4961Louisville, KY 40204

Ann ArborAtlanta

AustinBirmingham

BostonBritish Columbia, Canada

CharlestonChicago

Cleveland/Northeast OhioColorado

DallasGreater Des Moines

HawaiiHouston

Kansas City/Heart of AmericaKentucky

London, EnglandLos Angeles/Orange County

MexicoMiami

MinnesotaMonterey Bay Area

NashvilleNew York

North CarolinaNew EnglandPalm SpringsPhiladelphia

PhoenixPortland

SacramentoSan Antonio

San DiegoSan Francisco

SeattleSt. Louis

Washington, D.C.

PRESORTEDFIRST CLASSU S POSTAGE

PAIDLOUISVILLE KYPERMIT #1051

After a great conference in Washington, D.C., it’s time to look ahead to our next Annual Conference in Newport Beach, California, October 26-29, 2017.We'll be based at the gorgeous Island

Hotel in Newport Beach in the heart of Southern California's American Riviera. Members of the host chapter, Les Dames d’Escoffier Los Angeles/Orange County, are busy planning a full slate of excursions to explore the region’s diverse, globally influenced, farm-to-table (and sea-to-table) food scene. Nearby attractions include Balboa Island, the seaside arts community of Laguna Beach, and Disneyland. Newport Beach also is halfway between San Diego and Los Angeles for Dames who want to explore farther afield.“We're excited to host our fellow Dames

and share the exciting, diverse flavors of Southern California with them,” say Trina Kaye and Anita Lau, co-presidents of the Los Angeles/Orange Chapter. “This time of year, Dames can also count on great weather to make this an extra-special conference.”Stay tuned for more details as our 2017

conference agenda shapes up!

OCTOBER 26-29, 2017

Newport BeachC A L I F O R N I A D R E A M I N G :

Experiencing California Cuisine Farm to Table

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C A L I F O R N I A D R E A M I N G :Experiencing California Cuisine Farm to Table

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CALIFORNIAJoin Us in Orange County,

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