Summer 2012 - Les Dames d`Escoffier International

Transcription

SUMMER
2012
Cake
LET THEM EAT
IN THIS ISSUE
FEAT UR ES
4-9
10-12
SUMMER•2 O 1 2
Let Them Eat Cake
Dames are One in a Hundred
13
Meet Me in St. Louis
14
Green Tables
16
We BeLOnG
17
The Science and
Business of Taste
18-19
Wente Celebrates
100 Years of
Chardonnay
26
Global Culinary Postcard
D EPART M ENTS
20-23
Chapter News
24-25
Member Milestones
30
Submission Guidelines
You Don’t Get Answers
If You Don’t Ask Questions
Q&As. FAQs. Dear Abby, Ask Carolyn.
Advice is everywhere, and some of it isn’t
appreciated. To wit:
•Never ask a question if you don’t know
the answer. (“Did you steal this Prada
handbag,” asks the lawyer of a thriceconvicted shoplifter appearing in court.)
•Don’t ask the question if you don’t want to hear the answer.
(“Honey, do I look fat in this dress?”)
•If you already know the answer but don’t want to hear it, then
you shouldn’t ask the question. (“Would you rather play a
round of golf with Phil Mickelson at Augusta National or help
me shop for a new sofa today?”)
you don’t get answers if you don’t ask questions. And getting
answers was my goal when I concocted the idea of counting to
100 through the LDEI directory and asking each hundredth
Dame some LDEI-related questions.
So out of the Dame blue, I sent emails, thinking I would have to
arm-twist via cyberspace, cajole, or plead to get a response. Boy,
was I mistaken! I received the lovliest replies. Here’s a sampling.
•Thank you, CiCi. I feel very lucky to have been chosen for
this! Sincerely, Chef Ann Kirsebom (British Columbia)
•Thanks so much for including me! What an honor! Cheers,
Ellie Krieger (New york)
•Thank you so much for including me in the Dames who are
“One in a Hundred.” It’s a real honor to be part of this issue
and share my perspective. Regards, Lisa Wong (San Antonio)
I hope you will enjoy hearing from these Dames and others on
pages 10-12.
Here Comes the Cake
Weddings are in season. We’re now in three of the top four
months for weddings: 1.) June, 2.) August, 3.) May and 4.)
July. The business of many Dames is wedding cakes, and you’ll
see some of their delectable work in this issue.Cakes can also be
philanthropic as you’ll see from the Washington, DC Chapter’s
“Let Them Eat Cake” fundraiser.
It’s an editor’s job to ask questions, but don’t worry about me.
I’m not going to ask my husband “Sweetie, do I look fat in this
dress?” I already know the answer.
on tHe CoVer
Laurie Alleman Weber
(Washington, DC), Pastry
Chef and owner of The
Swiss Bakery, decorates
her prize-winner in the
"Let Them eat Cake" wedding cake competition. All
the decorations are made
of icing (see pages 4-5).
Photo by Naiffer Romero.
CiCi Williamson, Editor, Summer Quarterly
2012 LDEI BOARD OF DIRECTORS
President
MARY S. MOORE
Founder/CEO
The Cook’s Warehouse
1075 Zonolite Road, NE, Suite 1-C
Atlanta, GA 30306
(404) 492-9018 (w)
(404) 374-6740 (c)
[email protected]
First Vice President
SHARON VAN METER
President, SVM Productions
Milestone Culinary Arts Center
4531 McKinney Avenue
Dallas, TX 75202
(214) 217-2819 (w)
(469) 235-7506 (c)
[email protected]
2
Second Vice President
LORI WILLIS
Director of Communications, Schnuck
Markets Inc.
11420 Lackland Rd.Ballwin, MO
63146
(636) 227-3536 (h)
(314) 456-5457 (c)
[email protected]
Third Vice President
CRICKETT KARSON
Owner, Lief Karson Communicatons
23533 Mercantile Rd.,Suite 118
Beechwood, OH 44122
(216) 831-3767 (w)
(216) 702-8767 (c)
[email protected]
The mission of the LDEI board is to foster the growth and success of the organization by
supporting the development of new and existing chapters. It provides guidance, education,
connectivity and effective communication among LDEI members.
Secretary
MARY ELLEN GRIFFIN
Partner, Continental Consulting Group
320 Strawberry Hill!Ave., #58
Stamford, CT 06902
(203) 975 7610 (w)
(203) 273 8824 (c)
maryellengriffi[email protected]
Treasurer
KATHLEEN PERRY
the everyday gourmet®
2950 Mt. Wilkinson Parkway,SE, #503
Atlanta, GA 30339
(770) 801-9436 (w)
(770) 845-8438 (c)
[email protected]
Chapter Board Liaisons
BETH ALLEN
Founder/President, Beth Allen
Associates Inc.
347 W 22nd St., Suite 9
New York, NY 10011
(212) 206-1138 (w)
(212) 206-1139 (h)
[email protected]
MARIA GOMEZ
Manager,Global Accounts
Helms Briscoe
(858) 633-7515 (o)
(619) 795-0772 (f)
Mexico City 52-55-59850711
[email protected]
CATE SIMPSON
President, Simpson Public Relations
8 – 877 W 7th Ave.
Vancouver, BC V5Z 1C2 Canada
(601) 719-8953 (w)
(604) 220-6566 (c)
[email protected]
Immediate Past President
SANDY HU
Co-Founder/Special Fork
380 Roosevelt Way
San Francisco, CA 94114
(415) 626-1765 (w)
(415) 533-5653 (c)
[email protected]
Executive Director
GREG JEWELL
President, AEC Management
Resources
P.O. Box 4961
Louisville, KY 40204
(502) 456-1851 x1
[email protected]
Les Dames d’Escoffier International
Of Dames and Dragons
Meet me in St. Louis! There is no better
way to connect with sister Dames from
across the country and internationally
than at the annual conference. Co-chairs
Kathy Gottsacker and Beth Huch, and
their team have been working tirelessly to
put together an amazing conference for
all of us this year. I hope you have already
marked your calendars for October 11–
14; it’s an event not to miss.
Whether you stroll on The Hill, tour
Anheuser Busch, enjoy delicious food and
wine from our incredible LDEI Partners,
or network with Dames, the conference is
a time for enrichment, education, and opportunities. In my Atlanta Chapter, we put
a very high value on the annual conference and make sure as many members as
possible can attend. We have a conference
scholarship fund to help offset some of
the expense for our members as we have
learned that the best way to become really
involved and immersed in Les Dames is to
attend the LDEI conference. I hope to see
you there.
Speaking of our Partners …
… not only are they an integral part of
our conference and its success, they are
also standing ready to assist in your local
endeavors. Our Partner program is a yearlong commitment, and they are interested
in not only supporting conference but also
supporting local chapters and individual
Dames for events and promotions. Picture
a Wente Vineyards wine tasting, a DFV
Wines-with-food pairing, a Cakebread
Cellars and Cabot Cheese seminar, or a
360 Vodka event. you could hold a class
on the uses of soy sauce with Kikkoman,
California Figs, Hawaiian Heart of Palm,
chocolate (Peter’s, of course), California
Endive, Mahatma Rice, or imported
specialty foods from Roland. Do a small
equipment demo with Breville or Nespresso machines. Or work with your local
Whole Foods store. Whether a chapter
event or ingredients in your business, our
Partners are standing ready to be a partner
with you.
At The Cook’s Warehouse four locations,
we use Roland Foods, Kikkoman products, Wente wines, DFV wines, Cabot
Cheese, Kerrygold butter and many more
of our Partner products in our cooking
schools. When you’re thinking of sourcing products for yourself or your business,
think of our Les Dames Partners first, the
mutual benefit of these programs is great.
If you have ideas for a new Partner for Les
S U M M E R Q U A RT E R Ly 2 012
Mary (far right) on factory tour in China. Drunken Chicken. Raw silicone being worked in Chinese factory.
Dames, please pass them along to Brent
Frei, our Business Development Director,
via email [email protected] or phone 847882-5499, or Sharon van Meter, LDEI
First Vice President, Chefsvm@sbcglobal.
net or 469-235-7506.
“Fairing” Well in China
On a personal note, I’ve just returned
from my first trip to Taiwan, Hong Kong,
and China. I went with one of my vendors
to attend business meetings, factory tours,
the Hong Kong Fair and the Canton Fair.
It was a great trip and I learned much
about negotiating skills when dealing
with China; how the factory and agent
relationships work; how products are designed, sourced, consolidated and shipped;
and how to make silicone. The picture
is from our tour of a silicone factory. It
was fascinating to watch them work the
raw silicone, to soften it, and then to
add color. Did you know that silicone is
processed with either peroxide or platinum as a catalyst? While peroxide is a less
expensive material, it also requires longer
curing (baking) time so more time in
manufacturing, there many fascinating
details.
On a Global Culinary Initiative note,
I had the best Cantonese food I’ve ever
tasted. The drunken chicken and steamed
fish were amazing; the Sichuan beef
tongue, numbing; and the vegetables, delicious. I’m certainly inspired to cook more
Chinese at home!
May the year of the Dragon bring you
success, happiness and delicious food and
wine. See you in St. Louis!
Mary S. Moore
3
Photo by Tony Brown, imjphoto.com
Cake
LET THEM EAT
Modeled after the Dallas Chapter’s successful “Let Them Eat Cake” fundraiser, the
Washington, DC Chapter’s inaugural wedding cake decorating competition on May
24 netted the chapter more than $5,700 for
scholarships.
LDEI First Vice President Sharon van
Meter (Dallas), who created the original
event, was a judge along with Roland
Mesnier, former White House executive
pastry chef for 26 years; Top Chef finalist and ABC’s The Chew host Carla Hall;
Bayou Bakery chef and owner David Guas;
pastry chef/owner of Willow Restaurant
and co-founder of Firehook Bakery, Kate
Jansen; and Heather Chittum Roth of Top
Chef: Just Desserts.
Held in the Center Court of upscale
shopping mall Tysons Galleria in McLean,
VA, the two-day event coincided with
Fashion Week. As such, each of the three
chef contestants was given a spring fashion
trend and color scheme as inspiration for
their wedding cakes. “Terracocoa owner
Marilyn Mueller carried out Pretty Pale in
a delicate pink festooned with large, gum
paste roses and applied brush embroidery;
Padua Player of Susan Gage Caterers was
inspired by Atlantis for his cake encrusted
with pearls and floating blue petal-waves.
Laurie Alleman Weber, owner of The
Swiss Bakery, designed a High-Volume
creation with ruffles, leopard print and a
big fuchsia bow.
When time was called and chefs put their
pastry bags down, the judges graded each
cake on originality, neatness, difficulty of
technique, skill and overall appearance.
Popular voting continued all day Sunday,
with the pastry chef winner and raffle winners announced at 5 p.m. Laurie won both
the judges first prize and popular vote prize.
Chapter President Katherine Newell
Smith worked tirelessly with Tysons Galleria
Marketing Director Madeline Lamberti
to make the event happen. More than 40
Dames staffed the venues. In addition to
watching the contest, mall patrons could
participate in raffles, vote for their favorite,
enjoy cake and coffee at Cakewalk Cafés,
and attend an evening V.I.P. “CakeMixer”
reception at Saks Fifth Avenue. The winner
was announced during the reception with
passed hors d'oeuvres from Dames’ restaurants including Willow, Black Restaurant
Group, and Lebanese Taverna. Dolores
Cakebread provided wines for the reception.
ToP: gum paste roses by Marilyn Mueller. Tyson’s galleria Mall. MiDDLe: Jane Roser, manager of Betsy Johnson, Madeline Lamberti, Marketing Director Tysons galleria and Katherine Newell Smith.
Photo by Judy Rusignuolo. BoTToM photo, left to right: Judges guas, van Meter, Hall, Jansen, Roth and Mesnier. Photo by Naiffer Romero.
4
And First Prize Goes to…
ToP: Winning pastry chefs Lauren graham and Laurie Alleman Weber. Pink cake by
Marilyn Mueller, owner, Terracocoa. Atlantis cake and judging sheet. Bottom: Judges
Carla Hall, Kate Jansen, Heather Chittum Roth, and David guas consult pastry chef
Padua Player of Susan gage Caterers.
Photo by Naiffer Romero
Photo by Naiffer Romero
were recipients of scholarships from the Washington, DC
Chapter. Laurie, owner of two Swiss Bakeries in Virginia,
says, “How great it is to give back!”
Winning the contest took a lot of work before the twoday event that coincided with “Fashion Week.” Each of
the chef contestants was given a new spring fashion trend
and color scheme. Laurie was assigned “High Volume.”
The description was, "Pleats and peplums are plentiful for
spring as designers celebrate curves and experiment with
proportions. 1950s inspired full skirts and longer hem
lines rule the season."
Laurie explained, “The raspberry pink,
the cream, the lace, and even the leopard
spots of my cake came from the designer
photos provided by Karen Millen, Louis
Vuitton, and Anne Fontaine. Lauren and I
looked through every bridal magazine we could find and
collected pages of our favorite wedding dresses. Lauren
worked on the size and shape of the cake to include all
the different dress styles. I ordered specially cut foam
from a company; some of the layers were flared out at
the bottom to give a skirt shape and the separators were
cut like an hourglass. The cake would be on display for
2 days so it had to be a ‘fake’ cake, but all the decorations had to be edible.”
“In my bakery, we made a practice cake, which took
us much longer than the seven hours allotted by contest
rules. We made a few changes and planned on working
faster. All our decorations were made from gum paste
(similar to fondant), and we used two pasta machines to
roll it thin enough. The thinner it is the more delicate the
decorations.
“We brought the pasta machines to the Galleria because
decorations had to be made on site except for things that
required a long time to dry, like petals for flowers that
had to be assembled on site. The foam cakes were also
brought in unassembled but already covered in the rolled
fondant base. We glued the big bow loops onto the cake
using sugar melted on the propane burner we brought.
“We covered the separation tiers in chocolate fondant
and hand painted them with gold and black leopard
spots. We also painted some of the ruffles and the
sugar pearls with gold. Our last touch was to spray the
cake with shimmer powder and edible Disco Dust.
Because air brushes weren’t allowed, we found travelsize spray bottles to spritz on the glitter. The cake was
so tall, we had to use a ladder to reach the top.”
“Even though it was weeks of planning and a very
intense seven hours, Lauren and I had a great time. Since
we work in a retail bakery, a typical Saturday means constant distractions from decorating wedding cakes; answering the phone, helping customers order cakes, dealing
with burned cookies, covering for a sick employee, etc.
All we had to do that Saturday was decorate a wedding
cake --- really fast. We finished with 2 minutes to spare.”
…Laurie
Alleman Weber
and her assistant, Pastry Chef Lauren Graham, who once
5
are our
Business
Dear Dames,
I am writing a feature about Les Dames
who make wedding cakes. In the LDEI
Directory, you are listed as a pastry chef,
so I am trying to find out if you make
wedding cakes. Please send me some
information about what you do.
Many thanks,
CiCi Williamson, Editor
Summer LDEI Quarterly
“We love what we do- it's not just a job,
it's a mission to show people that beautiful
creative cakes can be delicious, too!”
--Ellen Bartlett (Boston)
The last cake was for a bridal shower held at the Four
Seasons Hotel here in Boston. The decor for the event
was pink and orange and the feel was traditional
with a contemporary twist. All the work on the cake is
edible including the jewels and the flowers.
TyNesha Hill’s Celebration Cake
6
Ellen Bartlett (Boston) has won Best of
Boston seven out of 10 times the award
has been given. Cakes to Remember, a
small boutique cake shop focusing on
wedding cakes, has been in business for
24 years. Ellen says, “We work with all
the high end hotels and event planners
here in Boston but I've kept the business
small so that I can keep our touch
personal and creative. We also make all
of our cakes, fillings and frostings from scratch; deliciousness is a priority
here at our shop. Our role is to work with the customer to create an
inspired and delicious cake. Like artists, we approach the creation of each
cake keeping balance, form, and theme in mind. The end result is 'an
edible work of art'.” www.cakestoremember.biz/
Marie Stecher
(Philadelphia),
Pastry Chef
Instructor, The
Restaurant School
at Walnut Hill
College, makes
wedding cakes
but more often
she teaches other
people how to
make wedding
cakes, most
notably, in the
Celebration Cake
course at the
school. She sent
some pictures
of her students’
wedding cakes
from the spring
class of 2011.
Pictured is
student TyNesha
Hill and her
Celebration Cake.
Lucila Jimenez (Miami)
has been baking since she
first moved to the U.S. from
Cuba in the late 1960s. She
opened Sweet Art by Lucila,
her first store, in 1992 and
now has four stores with
nearly 100 employees. One
of her patrons wrote, “There
is no better cake in South
Florida. I have
been using Lucila
for years. She
has made cakes
for practically
every special
occasion in my
family and the
cakes have never
disappointed.
I will continue
using her for
years to come.”
This large white
cake has fondant
icing and serves
about 100.
Marcia Kramer
(Colorado), made the
wedding cakes at the
Broadmoor in Colorado
Springs when she worked
there. Now she is Assistant
Professor, Johnson &
Wales University, Denver
Campus. Marcia teaches
students how to create
wedding cakes. JWU does
not offer a wedding cake
class but the advanced cake
class covers wedding cakes,
grooms cakes, and sculpted
cakes. Marcia received her
culinary training at Johnson
& Wales University in
Providence and has worked
in the pastry field for
over 15 years, working
with top chefs including
gold medal Olympian
Christian Clayton at the
Broadmoor. She maintains
an independent cake
decorating and consulting
business. In addition to
her Associates degree in
Pastry Arts, Chef Kramer
holds a B.A. degree in
Speech Communication
and Telecommunications
from the Penn State and
a Master’s degree in Adult
Education from Regis
University.
Maria Short
(Hawaii)
and her
husband
Dien opened
Short N
Sweet
Bakery &
Cafe in Hilo
on the Big
Island in
2006, fulfilling a lifelong dream. She was
feature in Brides magazine in 2010 in their
article, "America's Most Beautiful Cakes."
She was also featured in Grace Ormonde's
magazine and website. Maria says, “Baking
and its many wonderful, varied aspects has
always been a lifelong love. I discovered the
magic of mixing flour, butter, sugar and
eggs and making something delicious at an Maria Short created this Hawaiian contemporary and tropical cake at the bride’s request.
early age. I continued to pursue my interest To make it truly a reflection of her special day,
by attending Baltimore International
the bride chose sugar versions of her bouquet
Culinary College and then graduating with flowers.
honors from L'Academie de Cuisine's Pastry
Arts program. I have worked as a pastry chef in restaurants, catering companies
and patisseries. I have also worked as a pastry chef instructor, teaching Merchant
Marines how to bake.”
Carrie Franzen (Minneapolis-St.
Paul) has been a pastry chef instructor
at Le Cordon Bleu for the last seven
years and also teaches at recreational
cooking schools for the last 11 years.
She has worked in bakeries and
restaurants for almost 25 years in
Minnesota and Wisconsin. A couple
of years ago, Carrie recreated her
parents' original wedding cake for their 50th wedding anniversary. “They didn't
have fondant back then, but it was more the sentimental value I was going for,”
Carrie said. “The topper is from the original cake. My parents keep those kinds
of things so it’s always been displayed in their china cabinet. We even used the
original cake knife too to cut it! Their 50th party was even more special since last
year my father passed away so I am even more glad I made it.”
Kimberly Scandrett
(San Diego) started her
business, "Scratch," last
year after being a pastry
chef for 20 years. Scratch
makes custom-designed
cakes for every event from
bar and bat mitzvahs to
anniversaries and weddings.
“We can accommodate dietary needs such as vegan, gluten free,
and sugar free, and we will go to a patron’s Kosher kitchen, too.”
Kimberly will be making the "Julia" birthday cake for the San Diego
chapter's Celebration of Julia's 100th birthday.
Christine McCrae Kelly
(San Antonio) doesn’t make
wedding cakes but she
makes decorated cookies
shaped and decorated like
wedding cakes. They are
popular for wedding favors.
Christine founded her company, Lily’s Cookies, in October 2002.
She fondly remembers watching her grandmother prepare food
for family and friends, and named her shop for the sweet-smelling
lily of the valley flowers in her grandmother’s garden. The native
Texan earned her MFA in painting from the School of the Art
Institute of Chicago, and she worked as an art gallery director in
Chicago and New York City before returning to San Antonio. Lily’s
Cookies specializes in unique, hand-crafted decorated cookies for
all occasions and special events. The shortbread dough is cut, baked,
and outlined and glazed by hand with homemade icing. Once dry,
each cookie is painstakingly decorated into a miniature work of art.
www.lilyscookies.com
Tracy Dempsey (Phoenix) is the chef-owner of a wholesale dessert and
confections business that she started in 2009. “I first took cake decorating
classes when I was in junior high. Today the cupcake wedding cake seems to
be popular. It's playful and whimsical, and the couple can offer a variety of
flavors. I made three different types of cupcakes for the cupcake wedding in
the photos. The couple had a small cake to cut for the photos and to save for
their anniversary. We boxed some of the cupcakes for guests to take home. In
April, I made a wedding cake using wheels of cheese! The bride was my cheese
purveyor, so I was very excited to make her a ‘cheese’ cake. I decorated it with
fresh fruit, pan forte and lavender flowers.” www.tracydempseyoriginals.com
S ummer Q uarterl y 2 0 1 2 7
8
“
SylviaWeinstock,
of
Cakes.”
By Melanie Young (President, New York)
n February, the New York Chapter launched a “Salon Series”
to showcase individual members. The evening was hosted by
Pamela Morgan who served as moderator. The featured guest
was Sylvia Weinstock, who is oftern referred to as the “Queen of
Cakes.”
At 82, Sylvia displays the energy and wit of someone half her
age. She shared with us her thoughts on everything, from her
creative process in designing one-of-a-kind cakes to her diplomacy dealing with a diverse range of clients from Princess Brides
to Bridezillas. We learned that she and her husband Ben recently
celebrated their 63rd anniversary; yet they did not have a wedding
cake for their own marriage.
Weinstock holds a Master’s Degree in Psychology which she puts to good use
when dealing with the personalities of the wedding party: the eager bride with
big cake dreams, the mom who wants to impress her friends and the dad who
asks “how much is this costing me?” Yes, Weinstock is a self-taught, self-made
cake entrepreneur. She says there was no big business plan. And her business
is word-of-mouth, literally perhaps when guests bite into one of her creations.
“One happy customer at a 300 person wedding can lead to 300 recommendations,” she says.
Sylvia’s cakes are one-of-a-kind, from an intricate silver and crystal patterned
vase to a sitting Buddha to a Chanel handbag to her trademark bouquet of
incredibly realistic flowers. Nothing is impossible, although she does turn
requests for anything sexually inappropriate or that defies gravity.
Like many leading businesswomen in our industry, Sylvia experiences the
highs and lows of running a company that is seasonal and impacted by the
slippery slope of the stock market. Still, her customers will always be there for
her, as will she for them, as they celebrate the major milestones in the circle of
life: from blushing bride to new mother to a silver wedding anniversary
Sylvia was leaving for the United Arab Emirates the day after the Salon to
bring a cake (and a backup) for a royal wedding. That’s all she would share
with us, of course. Her clients make headlines but Sylvia focuses on the deadlines, details, and deliveries. She’s “mum” on her clients and says she always
uses the service entrance to come to and from events. In our industry, she may
be the Queen of Cakes, but Sylvia says “I am a lady who makes cakes.” It is
her customers that are the Queens for the Day.
Pamela made sure we were well fed with a presentation of cheeses, charcuterie and plenty of wine. Sylvia treated us to a luscious lemon-raspberry sheet
cake, her favorite flavor combination.
As far as events go, this one takes the cake!
Photo on facing page: Sylvia Weinstock and Pamela Morgan.
SU
M M E R Q uarterl y 2 0 1 2 ummer
Ten Things I Learned
about Sylvia Weinstock
1. She started making cakes as a
hobby upstate. While her husband
Ben skied at Hunter Mountain, Weinstock baked cakes. Her first customers were the chefs who would come
up to ski. That is when the word of
mouth started that helped launch her
business.
2. She taught herself to make sugar
flowers by tearing apart and analyzing
real flowers. Today she has a team
of nine people in her “flower department.”
3. She dislikes fondant which she says
is “pure sugar.” And don’t even get her
started on her feelings about cupcakes
“for a picnic or a kids party maybe.”
And, she does not believe in freezing
cake.
4. All of her cakes are custom creations. But she starts every customer
out first with a tasting and a list of
question about the event, from color
and pattern. on the dress to the décor
of the room to the individual’s hobbies
and interests.
5. When asked what her favorite cake
is, Sylvia responds, “The next one.” No
two cakes are alike in the world of
Weinstock.
6. She has her eyes on Asia and is in
discussion with a leading businessman in Japan who has a growing pasty
empire. This lady is not about to retire!
7. What’s the story behind her large
round black glasses? She saw them in
a store window in Palm Beach, liked
them and bought a pair. Her husband
did not like them and said she looked
like an opposum. But Sylvia follows
her own style sense and now those
glasses are both her signature and
part of her company logo,
8. OK, we had to ask…..and she
responded: Weinstock cakes start at
$17 a slice.
9. Sylvia’s advice for aspiring “Cakes
Ladies” (or the part we can repeat in
print) is this: “Be humble and work
hard. Study clothing and patterns.
Work for a florist. Embrace culture.
Open your eyes”
10. And what profession would
Sylvia pursue if she weren’t making
cakes? She responded looking intently through those large round black
glasses and responds, “I’d love to be
a sex therapist.”
9
Dames are
One
in a
Hundred
1
How has Les
Dames made
an impact in
your life or your
profession?
2
No doubt about it: Dames are one in a million! However, there aren’t a
million of us. So what about “one in a hundred”? I decided to contact one in
each hundred of our 1500+ members and elicit their answers to the questions
below. I counted in the LDEI directory to 100, 200, etc. and contacted each
“one-in-a-hundred” Dame to pose these questions. Fortuitously, each of the
Dames is from a different chapter. Here are their interesting remarks.
– CiCi Williamson (Washington, DC)
What do you
like most about
your chapter?
(can be more
than one thing)
Dame #100
Dame #300
Tracy Claros (Austin)
Laura Jensen (Chicago)
CEO, Sticky Toffee Pudding Company
www.stickytoffeepuddingcompany.com
“As a small business owner you can feel professionally isolated and vulnerable at times. Being part of the Les Dames community gives you some
roots and greater sense of security.
“What I like most about the Austin Chapter is the diversity of women from
different food backgrounds, the sense of community and celebration of each
person’s achievements, and the fun we have in our social program.
“The positive changes I see are increased involvement in multiple philanthropic
endeavors – getting healthy foods to homeless shelters, supporting sustainable
food projects, fundraising for multiple causes throughout the year.”
Dame #200
Ann Kirsebom
(British Columbia)
Chef/CEO, Chef Ann Kirsebom's
Gourmet Sauces/BBQ Ltd
www.tequi-lime.com
“I have a Licensing Agreement with Marnier-Lapostolle in France and
have created gourmet products with Grand Marnier Liqueur for the retail
sector. Therefore it has truly been an honor to be a Dame and have visited
Escoffier's Museum in Villeneuve-Loubet where he was born. It was magical.
“Vancouver is such a remarkable Foodie City and our British Columbia
members evoke the amazing multi-cultural aspect of British Columbia's
diverse culinary scene.
“Through our programs and events, we have educated British Columbian's
palates and are accomplishing our goal to have women in the culinary field
be recognized for their incredible talents. It has been a pleasure to do so in
honour of Escoffier and all the talented female chefs in our midst.”
10
3
What positive changes or
trends do you see in the food
world or in your community
as a result of Dames’ programs
or accomplishments?
Vice President Marketing & Sales,
Terlato Wines International
www.terlatowines.com
“Les Dames has allowed me to meet some of Chicago’s most accomplished
and entrepreneurial women. I am always amazed at the accomplishments
of the women in our chapter and how welcoming and encouraging they
are in sharing information and networking.
“As our members own and operate some great Chicago restaurants,
attending the events is a nice way to experience as well as support the
businesses of Les Dames. We have great talent in the group and openness
to share ideas and support other members.
“Our chapter gives back to the community via the scholarship programs
to encourage the culinary arts. It’s so great to see how many women are
behind the strong food and wine scene here in Chicago.
Dame #400
Lois Hoffman (Colorado)
Regional Director, Eurest Dining
Services, Southwest Region
“Les Dames has allowed me to meet and network with some incredible
women in the food industry, that I would not have had the opportunity to know otherwise. As Regional Director for Colorado with Eurest
Dining--the Business and Industry Sector of Compass Group, I am
responsible for $30 million of business throughout the state. This includes
the direct oversite of quality, customer service and financial management
as well as sales development and manager and chef recruitment and development. My passion is great food and I constantly train managers and
chefs to seek out great food and great customer service in the challenge for
excellence to our customers each day.
“I like most the opportunity to learn from other professional women, with
very diverse back grounds, in the food business. The most positive things
I see are the promotion of young women’s professional growth through
scholarship endowments as well as educational programming.
Dame #500
Shawn “Possie” Badham
(Hawaii)
Co-Owner, Gourmet Foods Hawaii
http://gourmetfoods-hawaii.com
“I’m always inspired learning about the accomplishments of Dames’ across
the chapters. Participating in our chapter as a board member has given me
the opportunity to grow professionally. My sister and I own a specialty
foodservice distributorship on Oahu. We sell mainly to hotels, restaurants,
caterers, and bakeries on all the Hawaiian islands. Our products include
handmade appetizers, charcuterie items, truffles, foie gras, oils and vinegars,
couverture chocolate, pastry products and desserts.
Dame #600 didn’t reply to several phone calls and emails.
I guess some Dames don’t want to answer questions!
Dame #700
Joree Tamburro
(Los Angeles)
Cooking with Joree
www.cookingwithjoree.com
“Having Les Dames on my resume enhances my credibility as a cooking
teacher and cookbook author when I travel around the country. My students are always impressed that I have been a member for over 12 years.
“My chapter has very interesting and exciting functions that I participate in
as often as I can. I have attended many dinners and seminars by cookbook
authors and chefs. The people I meet are always interesting and very nice.
“I have noticed--especially in Los Angeles, that there are more and more
farmers markets displaying produce grown by local farmers. Our chapter
does a lot of seminars with local chefs and is trying to impress on people
how to use the fruits and vegetables. We also give a lot of scholarships and
do charity work.
“My husband is in the movie industry, so we have two homes: one in Los
Angeles and one in Greer, South Carolina. I first became a member of the
Atlanta Chapter but it was too far away for me to attend many programs.
That’s why I joined the LA/OC Chapter. I have taught cooking classes in
more than 10 states. I am not a graduate of a culinary school; I was taught
to cook by my Italian grandmother and French mom.
Dame #800
Sally Witham
(Minneapolis/St. Paul)
President, Classic Provisions
www.classicprovisions.com
Sally was devoting all her time to selling cheese 12 years ago when first
asked to join the chapter. However, the time became right to join Les
Dames in 2011 when working with Merrilyn Tauscher of Byerly's Ridgedale, one of Sally's accounts. Sally likes the connections and the educational and philanthropic goals of the chapter. Although a member for only
a year, she already feels the friendliness and support of her chapter Dames
and looks forward to more participation in the chapter's activities.
ummer
SU
M M E R Q uarterl y 2 0 1 2 Dame #900
Ellie Krieger (New York)
Registered Dietitian
http://elliekrieger.com
“I have been a Dame for less than a year and I already enjoy the gratifying feeling that I am part of something bigger, something that reaches far
beyond what any one of us is capable of alone. I feel part of a genuinely supportive sisterhood.
“I value most the variety of inspiring, powerful, vibrant and generous women involved. Just being in a room with the NYC Dames charges me with
motivating energy. I also love the variety of exciting events we have from
author events to themed lunches to fabulous rooftop cocktail receptions.
“Just a few weeks ago, the NYC Dames on the Green Tables committee did
our first event with Wellness in the Schools (WITS), an organization that
works to transform the nutrition and Phys Ed in NYC public schools. The
Dames interfaced with the school parents, served them tastes of the delicious vegetarian chili their children get in school via the WITS program and
educated them so they understand and support the WITS effort. Having
formed the wellness committee in my own daughter's school, I know how
invaluable such a force of capable volunteers can be in transforming the
culture of a school...and for us it is only the beginning!”
Dame #1000
Denise Mallett (Northeast)
Owner, Black Trumpet bistro, Portsmouth, N.H.
www.blacktrumpetbistro.com
“It has been a great way to meet other women in this business (where there
don't seem to be too many). The quality connections I have made have been
fantastic and meaningful.
“The women in this chapter are living, walking, talking examples of how to
successfully integrate local, sustainable and healthy food into our community, which right in line with what we believe and practice at our restaurant.
It is great to be a part of a group with shared values.
“I see a greater awareness of the importance of locally-grown food available
to consumers, restaurants and most importantly, in schools. Les Dames'
programs in our area are doing such a great job educating people on this,
but also being involved at a policy and decision-making level.”
Dame #1100
Lari Robling (Philadelphia)
Producer/Writer,
WHYY PBS-TV Channel 12
www.endangeredrecipes.com
“Well as the song goes, ‘There is nothing like a Dame.’ I'm still a relatively
new member but I've forged relationships with some strong, accomplished
women who are funny and smart.
“The Philadelphia Chapter is amazingly diverse. We have a number of
women who are farmers and producers which makes sense because the
Delaware Valley is such a strong agricultural region. You would expect we
have a strong representation of chefs, but we also have a huge entrepreneurial contingency including food marketers, product designers, cookbook
authors and cooking school educators.
11
“Our chapter is very visible in the Chefs Move to Schools program
as well as the Green Tables initiative. Our chapter is very involved
in education, for example we premiered our first bi-annual seminar
which was featured on WHYY PBS-TV's Friday Arts program.
Every time we get together, I am amazed at the reach and breadth of
experience of our membership.
“Currently, I am working on a healthy food project for WHYY
called ‘Fit.’ It gives me a wonderful opportunity to meet all sorts of
great home cooks and professional chefs. Some of the terrific recipes
came from them. It also allows me to tell some incredible local
stories from Philadelphia about healthy access to food, and what our
community is doing to promote good health. You can listen to some
of the stories and find hundreds more recipes by going to
www.whyy.org/fit.
Dame #1200
Lisa Wong (San Antonio)
Owner, Rosario's Mexican
Café y Cantina
www.rosariossa.com
“It is such an honor and so humbling to be invited to be part of such
an amazing and powerful group of women here in San Antonio. I’m
part of a growing sisterhood of passionate and innovative foodies! It’s
given me such a wonderful sense of belonging and another avenue to
continue growing professionally.
“I enjoy the camaraderie among women who are actively involved in
enhancing the culinary experience in our city. I have such admiration and respect for what they have each contributed to the local
culinary scene, and how they are each serving as positive role models
to open the door for other women to pursue culinary careers.
“I see not only more respect, recognition and attention being paid
to women’s contributions to the local food scene, but I also see an
emerging crop of women who are daring to be bold, different and
imaginative in the kitchen which is only adding to our city’s culinary
flavor and attracting more attention for our city as a culinary destination.”
Dame #1300
Paige Poulos
(San Francisco)
Farmer and Certified Organic Hay &
Forage Broker, John Woolley Ranch
www.johnwoolleyranch.com
“From the beginning of my career in the wine industry in the 1980’s,
Les Dames d’ Escoffier was recognized as THE society of women
leaders in food and wine. Dames were my role models and they set
the standard for excellence that I strived to achieve in every aspect
of my work in winery and vineyard marketing and communications
and even today, in my work to assure non-GMO sources of forage for
food and dairy animals. The talents and fame of the Dames created
opportunity and possibility at every level. There is no doubt that the
skill, passion and professionalism of the founders and all subsequent
honorees has paved the way for each following generation to achieve
higher ranks, greater compensation, and individual recognition for
their achievements. Truly, I never expected to be a Dame myself, but
I always wanted my work to be worthy of that honor. I consider induction into Les Dames to be the single most rewarding point of my
career, because it was an invitation from the women I respect most.
12
“I am perennially inspired by the respect and appreciation that the San
Francisco Chapter members have for each other as well as for Dames
in other chapters. It is truly a unique society of accomplished women
who have shaped, in their various disciplines, the very foundations of
international culinary culture. Each member continues to have a marked
influence in her area of expertise, and the energy and creativity of the
group constantly reveals new possibilities and opportunities. I also have a
deep appreciation for our support of young women in the Bay Area with
scholarships such as the annual award of the Karola Saekel Craib Excellence in Food Journalism Fellowship for talented young women journalists
in the Bay Area.
“Variously, Dames were the first television celebrity chefs; wrote the
first books on local food sourcing and cookbooks that remain today the
definitive reference cookbooks for home chefs; created artisan cheese and
meat and wine and juice operations; planted restaurant and school and
community gardens and orchards, changed the style of food preparation
and presentation, brought new flavors and ingredients to professional and
private kitchens; and so much more. Les Dames have had a profound
impact on the way we think about food and health and its relation to happiness and well-being. They have responded to the new economic pressures
of the market with a remarkable resiliency, continuing to craft superb
offerings that surprise and delight at prices that make them sustainable
or a fair splurge. They are undaunted. And when you are surrounded by
talented people who are undaunted, it’s contagious. From the moment of
their inception, the Dames influenced the food and food sensibilities of a
nation and even the world. That will be true as long as there are women
in the culinary arts and sciences, from Grande Dames to those yet to be
named…..
Dame #1400
Gabrielle “Gay” DeMichele
(St. Louis)
Manager, Schnucks Cooks
Cooking School
www.schnuckscooks.com
“Becoming a Dame has opened to me a much wider circle of women in
different aspects of food service -- women I would not have come to know
in my everyday dealings, and this has made me think more globally about
my profession. “I like that our chapter is so new, we have more of a maverick style of
thinking. I have also met some really wonderful women who I can see
becoming life-long friends.
“Even though we are only three years old, our chapter has been lucky
enough to offer scholarships to aspiring young women. These women
have been refreshingly gracious and intelligent with a realistic grasp of the
industry. They are also very generous in offering their time in volunteering
roles to help with the events of our chapter.”
Dame #1500
Odonna Mathews
(Washington, DC)
President, Odonna Mathews Consulting
“I don’t think I’m the best person to answer these questions because I’m a
new member and don’t have the overview of the impact as yet. I can comment that what I like best about the chapter is its diversity of members,
from restaurant owners to chefs and culinary professionals to food and
cookbook writers to entrepreneurs, to farming to food industry experts
and hospitality experts. We cover a variety of fields and work together as a
group to accomplish our goals in the community and as Dames.”
Meet me in
Your Gateway to Great Food!
By Lori Willis
Waffle-style ice cream cones, iced tea,
hot dogs, hamburgers and cotton candy
were among the foods legend says were
“invented” or “popularized” for the Louisiana Purchase Exposition, later known as
the Saint Louis World’s Fair of 1904. But
those discoveries were just the beginning
of our food story. Today, St. Louis is home
to a host of food communities that have
since worked to keep history and tradition alive. you will visit some of them at
the Conference October 11 – 14, where
St. Louis will once again put the world at
your feet.
St. Louis Dames are looking forward
to introducing you to the marvels inside
Forest Park, the 1,200-acre park built in
1909 with Fair proceeds and still home to
a handful of structures dating back to the
fair. First, we will open our program with
a modern day food experience – a unique
and exciting food truck event that promises to deliver a VIP treatment you won’t
triVia:
SUMM
E R Q 19,694,855
U A R T E R L yindividuals
2012
soon forget! you’ll dance to the musical
stylings of nationally renowned musician
Javier Mendoza while enjoying delicious
food and drinks under the stars! (Additional details are still rolling into place!)
On the following night, we will transport you back in time and to Forest
Park’s World’s Fair Pavilion – an open-air
facility that makes it easy to imagine the
combined aromas of food from around
the world, the sounds of John Phillip
Sousa and visitors dressed in Fair finery.
On our evening, expect a more casual
and intimate event called “Meet me at
the Farmer’s Fete in Forest Park!” Enjoy
farm-themed fun featuring a celebrity
line-up of nine teams of St. Louis’ top
chefs and farmers. The list includes the
dynamic pairing of Gerard Craft, Chef
and Owner of Niche and Joanna Duley,
Partner in Claverach Farm and Vineyards
in Eureka, MO. In 2008, Chef Craft
was one of Food and Wine magazine’s
picks for the list of “American’s Best New
Chefs” and his reputation has contin-
were in attendance at the 1904 World’s Fair.
ued to grow attracting a loyal following
of customers from across the region.
This “moveable feast” will be set to the
rhythms of a live band and dancing will
be encouraged!
The St. Louis Conference schedule is
jammed packed with great St. Louis experiences! However, there is still so much
more to see we invite you to build time
into your travel to freestyle a bit! Plan
to visit the Gateway Arch, the nationally recognized Botanical Gardens or the
City Museum (it’s not just for kids)! Or
perhaps you will want to return to explore
the other treasures of Forest Park and the
World’s Fair including the St. Louis Zoo,
the History Museum, The Muny outdoor
theater and the Art Museum.
Can you imagine the type of Facebook
entries and tweets that would have come
from the World’s Fair? Well it’s not too
late to tweet about the 2012 LDEI Conference and share thoughts of what you
are most looking forward to seeing in St.
Louis! We will see you there!
13
Green Tables Partners with Food Day 2012
By Lynn Fredricks and
Linda Geren, Green Tables
Co-chairs, and Lori Willis
The main focus of our GT Initiative in 2012
will be partnering with Food Day! This campaign, launched in 2011 by the Center for Science in the Public Interest, is backed by scores
of national food organizations and corporations. We are starting to hear about exciting
collaborations woven around Food Day 2012.
Collaboration can help us gain a much larger
audience and increase national awareness for
our important values of healthful food for all.
We encourage you to participate in Food Day
2012 and to share your thoughts and ideas.
When the LDEI Green Tables Initiative
was launched in 2006, our industry looked
quite a bit different as did the makeup of our
chapter members. Trends are towards buying
local, and our chapter Green Tables committees have accomplished much:
• Holding vibrant community food events
14
• Facilitating nutrition education
• Pairing local farms with chefs and communities through multiple channels, and
• Encouraging the general public to value
and care where their food is coming from.
Green Tables has blossomed and is becoming mainstream. These issues are currently at
the forefront of how Americans are thinking
about food and more importantly, how they
are buying and eating it.
Also at the forefront of this movement are
Les Dames. We have many member farmers, including Linda Geren (Philadelphia),
Co-chair of our LDEI GT Initiative! We have
food policy experts and leaders like Marion
Nestle (New York) and Nora Pouillon
(Washington, DC). We also have celebrated
leaders of an entire movement around healthy
school food such as Alice Waters (San Francisco). The scope of the work is incredible.
Many of our chapters and individual members are working to fight hunger and obesity
as well as striving to foster a healthy food
system which makes healthy meals and food
products available to everyone.
The LDEI Green Tables Advisory Committee
acknowledges all of you who are making this
happen! We urge you to share what you are doing. Please forward any information or photos
of your projects and events by email to Greg
Jewell at [email protected] and be
sure to include “for Green Tables” in the subject line. It is important to recognize the efforts
being made but, equally important, it inspires
and encourages others to do the same.
To Market, to Market – St. Louis Dames
are Teaching Again!!
As we look forward to the LDEI conference
in St Louis on October 11-14, the advisory
committee spotlights a St. Louis Green Tables
project. Millie Mattfeldt-Beman, chair of St.
Louis University’s Department of Nutrition
and Dietetics and of LDEI St. Louis’ Green
Tables effort, is a member of the LDEI GT
Advisory Council. She is leading Dames in
setting up interactive Green Tables events at a
number of area farmers markets. The events are
designed to deliver facts, food, and fun to area
families in very diverse St. Louis communities.
According to Millie, what they learn at the
markets can reinforce what they are learning
at school and hopefully, have an impact on
their families’ health and well-being. “Last
year, Dames supported outreach at five area
farmers markets in diverse St. Louis communities, and we are hoping to expand this year,”
Millie said. “Dames first guide the children
on a tour of each market, identifying local
foods; visiting with farmers and gathering
food for our cooking activity.”
Mary Sutkus, a culinary consultant and
part of the GT team, says, “The parents are
thrilled with the chefs and culinary instructors we bring in from local cooking schools
including L’Ecole Culinaire, Le Cordon Bleu,
and Forest Park Community College. Not
only are the children learning about local
foods and sustainability, but parents often
learn something too!”
Check out the GT website for more pictures
as well as information about their market program. See you in St. Louis in October when the
Farmers Markets tours will still be in full swing!
1
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15
WE
Meaningful Blogs from Dames
The Vanilla Queen's Blog
Remember when you were a kid and you wondered when
you’d be grown up and what it would be like? And have you
noticed that since becoming a grownup you haven’t figured out
if you are really grown up, or even if you’re one of the big kids?
Apparently this never changes. I mean, let’s face it, when you’re
pushing 70 you’re a grownup. But having been the youngest
and smallest in my class, and having always aspired to be a
teenager, or an adult with a cool job or someone who has done
something really important, I apparently haven’t quite grasped
that I’m one of the big girls after all.
As a result, when I was invited to join Les Dames, I had the
feeling of, Wow! I get to be with women who have really done
something special!
With that in mind, you can imagine my shock and surprise to learn that the San Francisco chapter had voted
me in as their first and only Living Legend. It wasn’t
until I needed to write a biographical sketch about my
work with vanilla and farmers that I realized that maybe
I actually had done a few things and that a few of those
things had made a difference.
So I put on my grownup clothes and went to the induction ceremony in San Francisco, which was held September
14th at Orson in San Francisco. Suddenly, standing among
these very accomplished women, who were laughing and
talking like crazy, I felt as if I belonged there. Especially
when I realized that this was not a formal event at all, but a
time to get down and have fun!
Even the ceremony was informal and welcoming. Some great
young women were inducted into Les Dames, several of whom are
instrumental in making a difference for the community at large.
That was exciting. I’m really glad to be one of the big girls — even
a Living Legend if necessary– as long as it allows me to support and
mentor the young women following us big girls. The shoes do fit.
Shortly after becoming a Dame and given a new title, I received a bill for the 2011 dues. Back to reality — oh that! – and
the dailiness we all deal with as grownups, or not. But I now
have something new and fun: My name now reads: Patricia
Rain, Vanilla Queen, LL (“Living Legend”). And I’m finally
over it; I’ve accepted that I am a grownup after all.
A Night To Remember:
Los Angeles/Orange County
Chapter Honors Peggy Rahn
By: Deirdre Michalski and Marje Bennetts
Wolfgang Puck’s famed restaurant Spago Beverly Hills hosted an evening to honor LA/OC’s “Dame Legend” Peg Rahn and to induct the
newest members of the Los Angeles/Orange County Chapter. Tuesday,
April 24 brought a flurry of activity and anticipation. The evening began with a wine reception in the glitzy private Spago bar. Co-presidents
Carrie Kommers and Phyllis Ann Marshall welcomed guests and
oversaw the program with elegance and style. The cuisine was exquisite,
capped only by an appearance by Wolfgang Puck who graciously chatted and posed with everyone who wanted a photo, as he saluted Peg.
The chapter welcomed our newest members with red roses and LDEI
totes. Angela Pettera's lively video montage celebrated Peg’s life with
photos including shots of the skinny kid from youngstown, Ohio, days
at Rosemead High School, college at USC, living in Germany, and
culinary stories to present day.
Thirty friends and colleagues saluted Peg on her career with touching tributes from cooking-partner Sue Kranwinkle, as well as Peg’s son
Kurt, daughter Ann and daughter-in-law Mikala.
Peg was President of the LA Chapter for eight years and on the
Board for 15 years; she served on the LDEI Board for six years and is
currently LDEI Nominating Committee Co-Chair. Peg is a positive
influence on everyone and has served the organization well.
Peg’s breadth of experience is impressive, to say the least. She is former
co-owner of Inner Gourmet Cooking School; founder of “Fresh: Celebrating the Table” classes, leader of 16 culinary tours abroad; a food
and travel writer; judge for James Beard Cookbook Awards; program
chair for SCCG and IACP; television cooking guest; radio host, and a
columnist for magazines and newspapers.
Our toques are off to you Peg. Bravo!
The Chapter extends special thanks to
Spago Executive Chef Lee Hefter and
Spago Executive Pastry Chef Sherry Yard
for a memorable evening. A toast also to
Ruthie Grahm (Bonny Doon Vineyards)
and Yvonne Kopina for their wonderful
wine donations. It was definitely a “Night
to Remember” and a true tribute to one
our favorite Dames.
http://thevanillaqueen.wordpress.com/tag/les-dames-descoffier/
Angela Pettera and Peg Rahn.
Just another WordPress.com weblog October 22, 2010
Co-Presidents Phyllis Ann Marshall and Carrie Kommers (left and right) with Wolfgang Puck
and Peg Rahn. Photos by Matthew Fried.
16
Why We Eat What We Eat: The Science and Business of Taste
Dr. Marcia
Pelchat,
Moderator:
Mary Beth
Albright, LLD,
and Connie
Jones.
By CiCi Williamson (Washington, DC)
The highest attended of 16 sessions at the
Washington, DC Chapter’s all-day March 10
symposium, “Celebrating FOOD! Cooking *
Careers * Communications,” was “Why We
Eat What We Eat.”
In this thought-provoking and practical session, attendees learned:
• The latest science on how nature and nurture influence the foods we choose.
• How companies rely on our selections to
create food trends and products.
• How that most powerful motivator,
nostalgia, makes us run for tastes of our
childhood.
• How gender differences affect food selection, and
• If we all live in our own sensory worlds,
what is the food critic's role anyway?
Mary Beth Albright, a lawyer, food critic, and
finalist on the TV Food Network Star series,
moderated the 70-minute session. Mary Beth
earned a J.D. cum laude from Georgetown
University Law Center and also completed
L’Academie de Cuisine’s two-semester culinary
basics nonprofessional program in Bethesda,
MD. A food writer and DC Magazine’s food
critic for four years, she covers the Washington
dining scene and appears on local radio and
television shows. She is highly interested in taste
and suggested the topic for the symposium.
Mary Beth introduced Dr. Marcia Pelchat,
an associate professor at the Monell Chemical Senses Center, a private research facility
in Philadelphia. “Marci” holds a Ph.D. in
Physiological Psychology from the University
of Pennsylvania, and her research interests include food preferences, especially mechanisms
of food cravings, responses to novel foods,
and food preferences in the elderly. “Food
addiction: true or false?” is her most recent
publication.
Marci led off by saying that both her parents
were biochemists and terrible cooks. Liz
Rozin (Philadelphia), who passed away a few
years ago, was her “culinary mother.”
“Purchase is not a perfect indicator of liking.
‘Wanting’ and ‘liking’ are not the same thing,”
she revealed. “What do you eat every day? That
might not be the food you ‘like’ but what you
think you ought to eat. People may ‘like’ food
they are allergic to, but they really just don’t
want to eat it. One thing you always need to
do is ask people what they like. You can’t read
people’s minds, and you can’t be more scientific
than talking to people,” said Marci.
“Experiences play a big part in what people
eat. If you grew up with it, you might like
certain foods that would disgust others. People
can also be thrill seeking in what they eat. If
you’ve been nauseous, you might associate a
S ummer Q uarterl y 2 0 1 2 food that you ate with the illness even if you
know that your symptoms were caused by
something else. This is called a learned food
aversion. Disgust is another potentially irrational learned response to foods. For example,
even if you were served food in a brand-new,
sanitized bed pan, you might not want to eat
the food.”
Mary Beth introduced Connie Jones
(Washington, DC), Food Insight Strategist
with McCormick and Company, who uses her
trend, innovation, culinary, and food science
expertise to evaluate food, cuisine, culinary,
and areas such as life-styles, sociology, and
demographics providing insights regarding
future foods and menus. She holds a B.S.
in Food and Nutrition from Kansas State
University.
Connie says, “Nothing is static in the world
of flavor. It affects all age groups: the elderly,
Boomers, Gen X and Gen Y. Everyone has
her own sensory world. The elderly try things
now that they haven’t tried before, but they
cherry pick what they like that fits what they
eat. Sweetness and hotness don’t decline as we
age, and those who cook stay more sensitive to
flavor than those who buy gourmet takeout or
frequent the food trucks. Part of the decline in
taste is due to toxins and viruses.
Also there’s much less decreased sense in
the olefactory than in taste buds. Thousands
of flavors go through the retro-nasal passage
(nose),” explained Connie.
“Geographically, Americans’ tastes are
changing. For example, Kim Chee has gone
mainstream and Korean pepper paste is a
new trend. Molecular gastronomy is another
trend – something that doesn’t taste like what
it looks like. But just because you can do it
doesn’t mean you should,” opined Connie.
“Sometimes people can’t get past foods that
look like something other than what they
are. For example, mashed potatoes in an ice
cream cone – some couldn’t tell it was potatoes
because they couldn’t get their minds around
it looking like ice cream.”
“If someone has amnesia, does she remember
tastes?” an audience member asked. Marci said,
“Head injuries can result in complete loss of
flavor memory. The system is constantly reconnecting itself. It’s like Beethoven who, when he
went deaf, still knew the notes and could compose. The brain is organized: smell gives rise to
a picture that gives rise to that aroma.”
“Do chefs have a better taste of smell that
other people?” came another question. Connie replied, “No, they learn more by ‘doing.’
McCormick has difficulty getting chefs to participate in our studies. Chefs are terrified that
if they participate, they will be found lacking.
But McCormick gives six-week sensory lessons
to chefs and other expert taste panelists.”She referred attendees to McCormick’s yearly “Flavor
Forecast,” which is a result of numerous studies.
A question about children and picky eaters
brought a response from Marci. “Flavor lessons begin in the womb. Flavors come out in
mothers’ milk. If you cook, the child begins
to learn about flavors. Most ‘picky eaters’
eventually outgrow their pickiness, especially
after they get away from parents and it’s not a
control issue.”
The session ended much too soon, and many
of the 75 attendees voiced that they’d like a
follow-up session at the DC Chapter’s March
8, 2014 symposium.
For more information, go to:
• Mary Beth Albright www.marybethalbright.com
• Monell Chemical Senses Center www.monell.org/
• McCormick Flavor Forecast 2012 www.mccormickforchefs.com/resources/
flavor-forecast-2012.aspx
17
Wente Vineyards
celebrates
100Years
of Chardonnay
Vision of
Ernest Wente
in 1912 set
the stage for
Best Selling
Wine in the
United States
today
2012
marks the 100th Anniversary of
the Wente family’s involvement
with Chardonnay, beginning with
Second Generation Winegrower
Ernest Wente’s interest in
Chardonnay while attending the
University of California at Davis.
In 1912, with the help of UC
Davis employee Leon Bonnet,
Ernest persuaded his father and
winery founder Carl Wente, to
import cuttings from the vine
nursery at the University of
Montpellier in France. Around
the same time, Ernest Wente
also sourced budwood from the
Gier Vineyard in Pleasanton.
He planted the two sources in
his family’s Livermore Valley
vineyard and over the next four
decades, selected vines that
showed favorable traits, and
re-planted them to establish the
Wente Clone of Chardonnay.
For more information on the Wente family Chardonnay history, please visit www.wentevineyards.com/chardonnay.
18
Post-prohibition, Chardonnay had a limited presence
in California with much of it
having been destroyed because
the thin-skinned delicate grape
could not withstand shipment to
the East Coast for home winemakers. Starting in the 1940’s
and throughout the 1950’s, the
Wente clone began to spread
across the state to other wineries,
most notably Stony Hill, Louis
Martini and Hanzell. The Martini family’s Stanly Lane vineyard became the source for UC
Davis trials in the late 1950’s and
1960’s, where Dr. Harold Olmo
S ummer Q uarterl y 2 0 1 2 identified several selections
that produced better yields and
a more even crop. These were
eventually taken to Foundation
Plant Services (FPS) at UC Davis
and heat-treated, becoming
known as “heat treated Wente
clones,” which consisted of
clones FPS 04, 05, 06 and 08. The
most famous and widely distributed of all the clones that derived
from the Wente plantings, FPS
04, eventually became the most
widely planted Chardonnay
selection in California.
In 1976, the Judgment of Paris
featured a 1973 Chardonnay
from Chateau Montelena that
was comprised largely of the
Wente clone of Chardonnay.
When that wine bested some of
France’s most prestigious whites
in a blind tasting, California
Chardonnay plantings grew
exponentially from 2700 acres in
1970 to 11,000 acres in 1980 to
45,000 acres in 1988.
Currently, there are almost
100,000 acres of Chardonnay planted in California and
Chardonnay has become the
number one selling wine varietal
in the US.5 With much of that
Chardonnay originating from
the original Wente clone, the
family has certainly earned the
title as “California’s First Family
of Chardonnay™”.
Today, Fifth Generation Winemaker Karl Wente carries on the
family tradition of crafting Chardonnay with four different styles
of wine; the lush Riva Ranch
Chardonnay from Arroyo Seco,
Monterey, the bright and crisp
Morning Fog Chardonnay, the
decadent and elegant Nth Degree
Chardonnay and the Chablis-like
Small Lot Eric’s Chardonnay.
I’m incredibly proud of my
family’s legacy with Chardonnay
during the past 100 years; I look
forward to continuing that tradition for generations to come,”
said Wente.
19
COMPILED BY
Chandra Ram (Chicago)
AT L A N TA
Stacy Zeigler
Atlanta Does Dinner and a Movie
Our seventh annual “Dinner and a Movie Night” on March 28
again proved to be a success. Cathy Conway chose interesting,
short films pertaining to food, and then she prepared a delectable
buffet to match. We saw films on peaches, pimento cheese, and
caviar. Who knew there could be so much debate over how to make
pimento cheese?
We have instituted a new highlight at our programs called “Dame
in the Limelight.” As our chapter has grown, we found we were
losing our intimacy. Shelley Pedersen came up with the idea to
interview one Dame at each program. She shares little known facts
about herself and her career. This meeting we heard from Delia
Champion who founded the Flying Biscuit Café and now, after selling it, has taken her chicken sausage nationwide. It has been a fun
way for us to learn more about each other.
Stacy Ziegler and Barbara Petit. Cathy Conway. Photos by Amanda Dew Manning.
B O S TO N
Lucille Saccone Giovino
Boston Dames Dine Out
Michelle LaCount hosted the first 2012 Dames Dine Out at her
restaurant, Chiara, on what was an unusually balmy evening in
February – especially convenient for Dames traveling from the Cape
and South Shore. Michelle had the vantage point of both overseeing the open kitchen and joining her guests in the dining room.
Nineteen guests were treated to a bone warming, delectable meal of
Mushroom Bisque and Goat Cheese Foam, Pan-Seared Maine Scallop, Mussels and Baby Clams with Bouillabaisse Broth, Moroccan
Spiced Braised Beef Short Rib and a Piña Colada Napoleon. Lucky
20
us! We parted company on a totally satisfied and happy note looking forward to our next Dames Dine Out in the spring.
C H A R L E S TO N
Susan Wigley
Charleston “Fishes” before Festival
South Carolina Dames gathered for an exclusive chapter reception
at Fish Restaurant to kick off the Charleston Food + Wine Festival,
held March 1-4. Several out-of-town Dames including Virginia
Willis and Gina Berry (Atlanta), who were in town for the festival,
attended the event. Grande Dame Nathalie Dupree also hosted a
reception in her
home for visiting
food writers and
other festival
guests. A week
later, she invited
the Dames to
her home for
brunch and
biscuit making.
There’s a reason
why we call her
“Grande!”
The chapter’s
first “Les Dames
Lunch!” at the
Butcher and
Bee was a great
success. After
lunch, Charleston Dames and
two guests, who
are editors from
The Local Palate Charleston Dames spring 2012. Front row: Charleston Chapter
President Susan Wigley, Rachel Byrne, and Deidre Schipani. Back row:
magazine, enjoy
Cecilia Cerasoli Paige Canaday Crone, gina Berry (Atlanta) and Donna
a tour of the
gustafson. Touring the Butcher and Bee restaurant’s organic urban
garden are Allston McCrady (Local Palate magazine), Susan Wigley,
organic urban
Peg Moore, Sarah graham, Maggie White (Local Palate magazine),
garden mainand elizabeth Beak. in front, Neita Weise. Photo by Paige Canaday
Crone
tained by the
restaurant. The
second outing was held in April at Two Boroughs Larder on Coming
Street. The fundraising committee has been meeting regularly to make
plans for the chapter’s Autumn Affair fundraiser on September 27.
Abi Langlas, Cheryl To,
Soliel Fusha, and Paul Williams enjoy the view.
BBQ3: Dorothy Colby's
daughter, Amelia, holds the
menu boards she made.
H AWA I I
Hawaii Barbecues on Two Islands
The Hawaii Chapter is proud to announce the following 12
outstanding women as new members: Diana Asakura, Sandy Barr
Rivera, Clare Bobo, Kay Cabrera, Pamela Cooper, Rebecca Fineman, Denise Hayashi, Trina Shiroma, Maria Short, Ann Takiguchi Marcos, Carol Whitaker and Audrey Wilson. Eight of the new
members live on the Big Island of Hawaii; four are on Oahu. Because
of the geographic distance, two new member events were held, one
on each island.
The Hawaii Dames kicked off the New year with back-to-back January events. First was a celebration dinner at Stage Restaurant, where
LuAnne Bonanno from the Northeast Chapter and her husband,
Richard, joined us to toast in the New year. The following morning,
members did volunteer work to restore the ancient Hawaiian taro
farm, Māhuahua ‘Ai o Hoi in He‘eia. Dames didn’t hesitate to get
hip-deep in the mud to pull weeds to clear the taro lo‘i (patch).
M O N T E R E y B Ay
Mary Chamberlin and Rachel Mueller
Monterey Bay Hosts Disciples d’Escoffier
In February, the chapter hosted the Induction Dinner and Ceremony of the Disciples d’ Escoffier at the Bernardus Lodge in Carmel
Valley. They raised $8,000 that benefits the Escoffier Museum
and Foundation in France and also the chapter’s local scholarship
program. Flying in from France to attend were Michel Escoffier and
the Vice President of Disciples d’Escoffier, John Paul Peluffo. Totally
taken by surprise, Mary Chamberlin was inducted into the Disciples
d' Escoffier at the event.
Laurence Escoffier was inducted into the Monterey Bay ChapS U M M E R Q U A RT E R Ly 2 012
ter posthumously on April 11. It was a unanimous decision by the
chapter along with a yearly scholarship to be given in her name.
Laurence is the author and translator of Auguste Escoffier: Memories
of my Life. Later,
she researched the
Escoffier Museum's archives and
collected all the
articles published
in the Carnet
d'Epicure by
Auguste Escoffier,
a magazine created by him in
London in 1910
to promote tourism in France,
and assembled
them into a new
book titled Culinary Treasures of
France. It contains
Escoffier's own
accounts of his
travels across the
various regions
and their specific products and
recipes. The book
was published in Mary Chamberlin, John Paul Peluffo, and Michel escoffier.
France in 2001 with
a foreword by Paul
Bocuse.
To save money Charlotte Muia and Lygia Chappellet created the
table centerpieces with items found in our personal kitchens. All the
wines were donated by from our Dame winemakers: Annette Hoff of
Cima Collina, Lygia Chappellet of Chappellet, Marta Karftzeck of
Scheid, and Lara Sailer Long of Coastal Luxury Management.
N E W yO R K
Melanie Young
New York Hosts IACP Reception
On March 29, the chapter hosted a welcome party at New york
University’s Fales Library for Dames attending the International
Association of Culinary Professionals (IACP) conference. Rozanne Gold shared the progress of the Fales/LDEI Carol Brock
New Acquisitions Fund. Many of our members and chapters
helped raise $50,000 to support it. These include the acquisition
of the first English language translation of Brillat-Savarin’s Physiologie di Gout (1854), a first edition of Le Cuisinier Gascon, LouisAuguste de Bourbon, Prince de
Dombes (1740), and the cataloging
of more than 6100 books from the
Gourmet magazine library.
Guests sipped Lunetta Prosecco
laced with Wild Hibiscus Flower
and Alta Luna wines from Italy’s
Trentino region courtesy of Palm
Bay Imports. Caterer Diane
Gordon artfully arranged the
21
LDEI Ad 2010.pdf
1
9/22/10
2:17 PM
premium wines
sourced
from california’s
best growing
regions
presentation of donated foods, including vegetables and
fruits from Melissa’s
Specialty Produce
donated by Nancy
Eisman (LA-OC),
antipasti from Roland
Foods, cheeses, charcuterie, condiments
and crackers from
Photo by vanessa Trost.
Jarlsberg, Crave Brothers Farmstead Cheese, Woolwich Dairy, Snofrisk, La Quercia, Leske’s Bakery, Valley Fig
and Honey Ridge Farms. Pastry chef and former Ny Dame Sarabeth Levine donated the
cookies.
New york President Melanie Young assembled the 100 Dames and guests for a “100 Women
Toast to Julia Child’s 100th Birthday.” Thank you to co chairs Linda Pelaccio, Regina Ragone
and Jan Hazard and to NyU Fales’ Director Marvin Taylor, Charlotte Priddle, and Liz Weist.
Facebook.com/Les Dames d’Escoffier.
SAN FRANCISCO
Fran Gage
San Francisco Dames Are All About Extra-Virgin—Olive Oil That Is
The San Francisco chapter is fortunate to have olive oil experts Deborah Rogers, Fran
Gage, Patty Darragh, and Roberta Klugman among its members. Margo True moderated
a discussion, including an extra-virgin olive oil tasting on March 24 at the Purcell Murray
showroom just south of San Francisco. Technical advances, combined with modern agricultural practices, have improved the quality of olive oil world-wide so that many of the oils
now on store shelves are truly extra-virgin.
The group tasted oils from California, including the debut offering from the yocha Dehe
Wintun Nation’s Seka Hills Arbequina, Talcott’s Tuscan-style from Napa Valley, the first
pressing of Picual olives from The Olive Press, and to lend an historical prospective, Wente
Vineyards Oro Fino
from their late nineteenth century trees.
Picholine oil from
Australia’s Boundary
Bend, Laudemio’s
Frescobaldi from Tuscany, and Castillo de
Canena’s Picual from
Andalusia rounded out
the selections.
These oils were
incorporated in the
delicious lunch menu Arnell Hinkle and others enjoy the mezze offerings and extra virgin olive oils
provided by Taste Catering and the Purcell Murray culinary staff. Wente Vineyards
wines complemented the mezze dips, olive oil poached salmon, ricotta fritters with date
syrup, and chocolate truffles made with blood orange olive oil.
Open to the public, the 40 attendees included members of the San Francisco Professional
Food Society as well as three students from the Culinary Arts and Hospitality Studies Program at City College of San Francisco, who were special guests of the chapter
C
M
Y
CM
MY
CY
CMY
K
S E AT T L E
fam ily
sus tain ability
qual i ty
dfvwines.com
22
Braiden Rex-Johnson
Seattle Programs include Social Media and Community Outreach
“Social Media: Tips for Making the Most of Social Networking”. was the January program
presented by Cynthia Nims and Jamie Peha, who were both early and enthusiastic users of
social-media platforms Facebook and Twitter "If you're standing on the platform at the train
station with Social Media, you either step aboard or get left behind,” Nims said.
The meeting was extra special since six current LDES scholarship recipients, and past
scholarship recipient, Lisa Nakamura, attended as well as 52 Dames and guests. The meeting was held at Wine World Warehouse with a wine-friendly appetizer buffet provided by
FareStart Catering
The February meeting highlighted an equally compelling topic--Community Outreach.
Seattle Past President Cheryl Sesnon, who is current chair of LDES’s newly formed Community Outreach Committee and executive director of Jubilee Women’s Center (JWC),
organized a panel discussion with representatives from Seattle nonprofit organizations
including JWC, Women’s Funding Alliance, Cancer Lifeline, and FareStart.
The meeting was held at FareStart, a culinary job training and placement program for
homeless and disadvantaged individuals, where Vice President/President-Elect Molly Hancock serves as Vice President of Programs. FareStart chefs and students prepared a buffet
supper for 46 Dames and guests.
During the March New Member Voting meeting, 30 Seattle Dames enjoyed a buffet
dinner catered by four of Diana Dillard’s students from Shorewood High School Culinary Arts Program.
California Figs
Simply Beautiful | Simply Delicious
Seattle Announces Five New Members
In March, five women were selected as new members of the Seattle Chapter.
Thoa Nguyen owns three successful Seattle-based restaurants including Chinoise Sushi
Bar & Asian Grill, Thoa’s Restaurant & Lounge, and Wabi Sabi Sushi Bar & Restaurant.
Nguyen and her family left Vietnam by boat on the last day of the fall of Saigon in April
1975, spent time in refugee camps in the Philippines, and eventually migrated to the U.S.
Dawn Smith is a certified sommelier with the Court of Master Sommeliers. She is general
manager and wine director at Cafe Juanita restaurant in Kirkland, which is owned and operated by Holly Smith. In August 2011, Dawn Smith was nominated as Sommelier of the
year by Sunset Magazine.
Angela Shen is founder and owner of Savor Seattle Food Tours, which offers four
food-focused, theme-specific tours (including tours of the Pike Place Market), as well as
seasonal gourmet
WA S H I N G TO N D C
Sheilah Kaufman and Amy Riolo
Washington DC Dames Go Turkish
“Turkish Cuisine and the Ottoman Culinary Legacy in the Arab World” was presented
on April 16 by Sheilah Kaufman and Amy Riolo. They led a PowerPoint journey through
Turkey and the Middle East in a Global Culinary Initiatives program.
After Ancyra and Cankaya (Turkish wines) and Borek (puff pastry stuffed with spinach)
appetizers, Sheilah gave a historical and cultural overview of Turkish cuisine and the role of
the Ottomans. Sheilah learned a great deal about Turkish history and culture while writing
two books on Turkish cuisine, including the award-winning The Turkish Cookbook: Regional Recipes and Stories which she co-wrote with Nur Ilkin, the wife of Turkey’s Ambassador to the U.S. and, later, the U.N.
Amy expanded upon the Ottoman influence
and discussed their contributions to the Arab
world including North Africa, the Levant,
and the Arabian Peninsula. Amy began
researching Ottoman culinary history while
writing her award winning book Nile Style:
Egyptian Culture.
Via the Ottoman Empire’s 500-year domination of the Balkans, the Mediterranean
region, and the Arab world, they changed
the way the world eats and taught us valuable lessons in food marketing, hospitality,
advertising, and branding.
After the presentation, we enjoyed a delicious
Turkish feast prepared by Chef Hakki at his
restaurant, The Westchester, in a historic luxury
apartment complex built in 1929.
Amy Riolo and Sheilah Kaufman. Photo by CiCi Williamson
Prosciutto Wrapped Figs and Arugula Salad
California dried figs are available year
round, while fresh figs are available
mid-May through December.
Excellent source of Dietary Fiber
Fat, Cholesterol and Sodium Free
For delicious recipes and more information visit:
www.californiafigs.com | www.calfreshfigs.com
Find us on Facebook
23
CHICAGO
Nancy Siler and Gretchen Homan creators of The Wilton sponsored
Public Television Show Bake Decorate Celebrate! will air its 10th season
this May. The show received a MarCom Award for the 8th season and
also won Telly Awards. Check out over 630 projects, recipes and techniques at www.bakedecoratecelebrate.com.
CLEVELAND
Bev Shaffer, Chapter President, is working on her sixth cookbook to be
published in fall 2013. She is the chef at Vitamix Headquarters, works in
their test kitchen, and does media events.
DALLAS
COMPILED BY
Hayley Matson-Mathes (Hawaii)
BRITISH COLUMBIA
Lisa Ng, Senior Catering Sales Manager for The
Four Seasons Hotel in Vancouver now heads the
luxury hotel chain's first custom-made, dedicated
Chinese banquet kitchen. The kitchen was designed and constructed in China and Lisa oversaw
the process and its installation. She runs a special
catering division dedicated to servicing the high-end
Chinese banquet market.
Liz Baron
Lisa Ng
Karen Barnaby, executive chef the Fish House for
17 years, has started a new position as the Chef of
Product & Business Development for the strategic
alliance partnership of Albion Fisheries, Intercity
Meat Packers & Fresh Start Produce.
Barb Finley's Project Chef is featured on Jamie
Oliver's Food Revolution website at Chef Oliver's
invitation.
Nancy Wong, Pam Williams and
Mary Mackay were profiled in a feature article "Meet the Vancouver Women Who Know A Lot About Food" in
local newspaper The WestEnder (photo
credit goes to WE Vancouver)
Angie Quaale, BC Chapter President, was recently honored with the
prestigious Delta Watershed Award
for her service to the community. She
received the award from Jim Holt
of the Delta Watershed Society and
Sharon Gaetz, mayor of the city of
Chilliwack.
Barb Finley
Liz Baron opened Go Loco, an authentic
Mexican fast food restaurant, in Alvarado, Texas,
in early April. It is a joint venture with Victron
Energy that will serve small communities and
travelers. In addition, a new Blue Mesa Grill
opened in Lubbock on May 13.
Rachel Gaffney was recently interviewed by
food writer and former New York Times Food Columnist, Molly O'
Neill. The article, featuring Irish food and ingredients, was published
in Gourmet Magazines Entertaining Edition. www.gourmet.com/food/
gourmetlive/2012/032112/the-real-world-of-rachel-gaffney. HULU
launched a channel called "The Irish Kitchen" with Rachel Gaffney
produced by Bob Altman, former supervising producer for Martha
Stewart Living. www.hulu.com/the-irish-kitchen-with-rachel-gaffney
Robin Plotkin, R.D. is now a contributing blogger for the Dallas
Morning News Health Blog. Plotkin, a culinary nutritionist, discusses
topics including health, nutrition, wellness and food. She contributes
to the blog weekly.
Karen Barnaby
Gina Puente Ventures, Inc. announces Sky Canyon Wine Bar (opening at DFW Airport in June) and Sky Canyon (opening at Love Field
in 2013). Both Sky Canyon
kitchens will be featuring James
Beard Award Winning Chef
Stephan Pyles and his world-renowned Modern Texas Cuisine.
Becky Renfro Borbollo, vice
president of Renfro Foods,
received the yellow Rose of
Texas award for demonstratgina Puente
ing outstanding volunteer and
community service. It is the
highest state award for a woman. Renfro Foods
was named a Blue Ribbon Small Business Award
winner by the U.S. Chamber of Commerce,
recognized for excellent business practices.
Sally Bolick Strong and Chef Michael Swirczynski, her business partner Bravo!! Catering and
Event Planning, opened their second catering
Becky Renfro Borbollo
kitchen in Austin led by Chef Tony Oppie. The
first six months will be devoted to catering lunches and dinners for
their corporate account who has offices in Austin and Dallas. Beginning in the summer of 2012, they will expand their services to include
upscale catering and event planning in the Austin market.
HAWAII
Nancy Wong, Pam Williams and Mary Mackay
24
Angie Quaale
Martha Cheng is the new Food and Dining Editor at Honolulu Magazine..
Cheryl To's Pacifikool line of ginger drinks is now available at Paradise
Flavors, 2166 Kalakaua, Honolulu, a unique Waikiki shop featuring
local flavors.
Dorothy Arriola Colby was promoted to Administrator of Hale
Ku'ike, the premiere dementia care facility in Hawaii. Having started
seven years ago as a chef, she is excited to be able to continue to combine her culinary passion with her desire to improve the lives of those
with dementia.
LOS ANGELES
Newly Inducted LDEI
LA/OC Dames Mary
Arranaga-Landis, Melissa Azzaro-Sheridan,
Deirdre Michalski,
Elizabeth Borsting,
Kaumudi Marathe,
Stacie Stukin, Betsy
Thagard and Meena
Pennington (a transfer
from the Houston
Chapter).
Mary Arranaga-Landis, Melissa Azzaro-Sheridan, Deirdre Michalski,
Elizabeth Borsting, Kaumudi Marathe, Stacie Stukin, Betsy Thagard
and Meena Pennington
Melinda Morgan Kartsonis,
President & Founder Morgan
Marketing & Public Relations
LLC, Irvine and Betsy Thagard,
President & Founder B. Toffee
LLC, Newport Beach were
among a list of 137 who exemplify Excellence In Entrepreneurship named by the Orange Melinda Morgan Kartsonis Betsy Thagard
County Business Journal and
were featured in the March 5th, 2012 issue of the publication. They were
honored for their accomplishments at a special awards luncheon.
NEW YORK
Polly Talbott, CCP, has added a new dimension to A la Carte Cooking
School in Lynbrook, NY with live, online, interactive, real-time, handson cooking classes. Polly coaches the classes, answering questions on
the spot. alacartelive.com
PHOENIX
Eileen Spitalny, co-founder Fairytale Brownies, is
celebrating 20 years of making the world a sweeter
place with gourmet brownie and cookie gifts. Eileen
created the direct-mail order baking business in 1992
with childhood friend, David Kravetz using a family
recipe. Fairytale Brownies bakes and ships worldwide
more than 3.5 million baked goods a year.
SAN FRANCISCO
Georgeanne Brennan and Ann
M. Evans announce the publication of their new book, The
Davis Farmers Market Cookbook: Tasting California's Small
Farms (Mirabelle Press). Ann
is a co-founder of the market
and Georgeanne is an award
winning author; together they
own a consulting firm specializing in improving food served
in schools.
Eileen Spitalny
Cindy Pawlcyn is very excited to announce the May 15 publication
of her new cookbook, Cindy's Supper Club, Meals from Around the
World to Share with Family and Friends. The book is about her passions for cooking and travel, presented in themed dinner menus from
27 of the world’s greatest food destinations. For an autographed copy:
cindypawlcyn.com/ (Ten Speed).
SEATTLE
Nicole Aloni launched a new company, Aloni
Culinary Studio (www.AloniCulinary.com),
which offers full-service recipe development,
food photography and styling, marketing and
brand strategy. Aloni also hosts "Savor the
Flavor" airing Wednesday's on KVI AM 570’s
“Sunrise Seattle” show.
Nicole Aloni
Linda Burner-Augustine was featured on
Seattle King 5 TV show "New Day Northwest"
to celebrate the one year anniversary of her blog
A Year at The Table which features a new dinner recipe each week to inspire people to cook
dinner and sit down to eat at the table together.
http://ayearatthetable.com/
Marilyn Carlson was recently honored with
the Research Chef ’s Association’s (RCA) annual
President’s Award for her service as an RCA
Board Member and Officer. She has served the
RCA for nearly 10 years in many capacities, including founding member and first elected chair
of the RCA Certification Commission.
Braiden Rex-Johnson’s Pike Place Public Market Seafood Cookbook, published in 2005 as a
hardcover gift edition that remains in print, has
just been released in an e-edition which can be
viewed on a Kindle or by downloading the free
Kindle Reading App at www.amazon.com.
Jamie Peha is proud to announce that The
Seattle Wine and Food Experience, an event
owned by Peha Promotions, raised $5,000 for
its selected charity-Big Table. The organization
transforms lives by creating community around
shared meals for those in the restaurant and hospitality industry and by offering practical and
personal support to those who are struggling,
falling through the cracks, or in transition.
JoAnne Naganawa, a member of the Darigold,
Inc team, earned an Award of Excellence for
Darigold's Corporate Marketing Campaign
from the International Association of Culinary
Professionals (IACP) at the organization’s annual
awards ceremony in New York City.
Deba Wegner, Principal, Recipe for Success,
Inc., who implements strategic marketing plans
for hospitality-related businesses, joined collaborator, Susan Bauer, Owner of SLB Marketing,
to present a seminar on successful marketing in
a weak economy at the Northwest Foodservice
Show, Seattle. www.yourrecipeforsuccess.com
Linda Burner-Augustine
Marilyn Carlson
Braiden Rex-Johnson
Jamie Peha
Deba Wegner
Georgeanne Brennan, left, Ann M. Evans right. Photo by
Craig Lee
S U M M E R Q uarterl y 2 0 1 2 25
The first coffee maker
That tailors the brew
for a cup,
GLOBAL
CULINARY
post card
“Embracing our global communities
through culinary connections
that will provide educational
programming, training programs
and cultural exchange.”
travel mug,
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26
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LDEI’s M.F.K. Fisher
Award Entries Top
All-Time High
Holly Arnold Kinney Appointed
to U.S. Travel Advisory Board
Holly Arnold Kinney (Colorado) was
appointed by Secretary of Commerce
John Bryson to serve on the U.S. Travel
Advisory Board. The two-year appointment resulted from a Les Dames connection. Holly writes, “Over the years that I
have attended the LDEI annual conferences, I have become good friends with
Linda Joyce Forristal (Washington, DC)
who teaches at Drexel University. Last
summer, she was asked to speak at a trade
conference in Denver and stayed with
me (to save her spending $300/night in
a hotel!). She had heard about The Fort
and Tesoro Cultural Center and wanted
to see it. I hosted her and showed her my
life here in Colorado at The Fort and all
our work we do with the Tesoro Cultural
Center.”
“Linda went home to Philadelphia and
then was having lunch with a friend who
works at the U.S. Department of Commerce. She told this friend all about me,
The Fort , etc., and the good time she
had in Denver. Her friend said, ‘We need
someone like that on our board! Have
her apply!’ Linda told me I should apply
for this Board and put me in touch with
Commerce to apply via email.
“I quickly responded to their questions, sent my resume, not quite realizing
how high profile this appointment was!
I started getting calls in December, and
then I was asked to be present at the
swearing in ceremony in Orlando, FL,
but the location was top secret because
President Obama would be there to give
a press conference and Executive Order
charging our Advisory Board with his
initiative on tourism, to create jobs. My
head is still spinning.
When the April entry deadline arrived, we
had received the highest number of entries
ever for LDEI’s M.F.K.
Fisher Award for Excellence in Culinary Writing. Greg Jewell received
83 entries at our LDEI
headquarters, and, as
one of the judges wrote,
“There’s not one loser
among them!”
The judging is still in
Betti Port
progress as this issue
goes to print, but read a complete report on
the contest winners in the fall Quarterly. you
can meet the winner at the St. Louis LDEI
Conference where she will receive her award
plus $1000 at the October 13 banquet.
The M.F.K. Fisher Website
Holly Arnold Kinney
“The swearing in ceremony was at Disney world, and the night before, I was at
a wonderful seafood restaurant in Disney
world, and went outside with my glass
of white wine to watch Disney's nightly
fireworks, and then I heard Jiminy
Cricket singing "When you wish upon a
star...makes no difference who you are....
etc., your dreams come true!!" I pinched
myself to realize the next day, I was to
be sworn in by Secretary of Commerce,
John Bryson, with President Obama present! This was beyond my wildest dreams!
“This is a testimonial for all Dames to
go the LDEI conferences and support
other Dames. If it weren’t for my good
friend Linda, this never would have happened! Huzzah!” toasts Holly.
Did you know that Les Dames owns the domain name and maintains the M.F.K. Fisher
website? In 1997, Mary Frances Kennedy
Fisher’s family and literary agent kindly gave
LDEI permission to obtain and support the
hosting of the domain names: mfkfisher.com,
.org, and .net in order to protect them from
being use commercially. Mfkfisher.com is the
active one.
On the website, you’ll find a complete listing of her books, and if you would like to buy
one, click on the title and you’ll be hyperlinked to Amazon.com, which sends a commission to LDEI bank account for portion of
the sales price. Also at the site are a biography
and testimonials from those who knew her.
Although not a member of Les Dames, Betti
Port, a good friend of Pam Williams (British
Columbia) has been maintaining the website
content for 10 years. She also sends out a
newsletter twice a year to the small but passionate mailing list.
Pam is the webmaster for the site and keeps
it up to date. She says, “This is all volunteer
work on Betti’s part and I'm grateful she still
continues to do this.”
Betti handles all the requests that come
through the website and liaises with M.F.K.'s
literary agent Robert Lescher, Joan Reardon,
or Greg Jewell if she can't answer a question.
Thursday, July 3, 2012, will be Mary
Frances’ 104th birthday. Raise a glass of your
favorite libation in her honor. Caviar and a
potato chip and a few macadamia nuts - three
of her favorite nibbles - would also be fitting
accompaniments.
27
IN MEMORIAM
Cynthia Collins Pedregon
(San Antonio)
By Pat Mozersky
PHoTo: Atlanta Bake Sale caption: Julie Shaffer, Susan Nicholson,
Susan edwards and Amy Crowell,
Dames Share
Their Strength for
No Kid Hungry®
By Amy Crowell (Atlanta)
More than 16 million American children – that’s 1 in 5 – are at risk from
hunger – but LDEI members from many
chapters are volunteering to help make
Share Our Strength’s goal of ending
childhood hunger.
Kelly Morrison, R.D., chairs Philadelphia Taste of the Nation, a culinary event
that has raised over $150,000 since 2008.
“It is unacceptable that any children in
the U.S. should have to worry about
where their next meal is coming from,”
Kelly said. “Volunteering is rewarding
because it helps your own community,
and fellow volunteers and chefs are so
committed to the cause.
Marleen Swanson, Department Chair,
Culinary Nutrition, College of Culinary
Arts in Denver, shares her strength by
encouraging students to volunteer for
Cooking Matters,® Share Our Strength’s
nutrition education program. “Volunteering is a win-win for both the students and
the participants. Families learn the valuable skill of preparing healthy meals on a
budget and students build experience that
can help them get jobs,” Marlene said.
The Atlanta Chapter hosts a Great American Bake Sale® for No Kid Hungry. Last
year’s sale raised $600 in just a few hours,
and members baked and volunteered to
make it a success. Chapter President Stacy
Zeigler said, “It is wonderful to be able
to share our culinary talents with a likeminded organization and bring money and
support to children in need.”
If you or your chapter is interested in volunteering for Share Our Strength, contact
Amy Crowell at [email protected] or
(678) 738-5385.
28
Cynthia Pedregon died on February 1,
after battling ovarian cancer for more than
10 years. She was born March 30, 1946, in
Medina, Texas. Cynthia is survived by her
loving husband and business partner, Hector Pedregon, a daughter and son and their
families, her brother and family, and her
aunt. Cynthia was the co-owner and inspiration behind Peach Tree Gift Gallery and
Tea Room in Fredericksburg, Texas. Her
three cookbooks featured well-loved recipes
she developed for the Texas Hill Country
destination. Her restaurant and recipes were
written up in Gourmet and other national
publications.
Cynthia’s fascination with the kitchen
began at an early age. She was inspired by
her aunt who ran a hamburger restaurant in
New york City during the Great Depression. She and Hector opened The Peach
Tree in 1972, and from the beginning,
Cynthia insisted her food be fresh, seasonal,
well-made, and beautifully presented. With
daughter Tina Sawtelle now at the helm,
the restaurant remains true to Pedregon’s
philosophy about food.
Along with Grande Dame Rosemary
Kowalski, Karen Haram, and Pat Mozersky, Pedregon helped found the San Antonio Chapter. In 2010, the chapter gave a
grant to the LDEI Legacy Awards in honor
of Cynthia Pedregon.
Hospitality permeated the soul of Cynthia
Pedregon, and she will be sorely missed by
all who knew and loved her.
Margaret Kirkwood
(Adelaide, Australia)
Margaret Kirkwood, charter member and
past president of LDEI’s inactive Adelaide
Chapter, died suddenly of a stroke in
March. The 77-year old food writer and
five-decade cookery judge of the Adelaide
Royal Show (like U.S. state fairs), taught
generations of South Australians to cook.
A generous hostess, Margaret hosted
several North American Dames (Abigail
Kirsch, Renie Steves, Pam Williams, and
CiCi Williamson -- to name a few) who
were visiting Adelaide when the chapter was
active.
The recipe columnist for The Advertiser,
Sunday Mail, and The News at various times,
Margaret wrote a series of cookbooks on
subjects including Weber barbecues and microwaves. She conducted cooking classes for
the South Australian Gas Company, ran her
own food consulting business and became
noted as one of South Australia’s first television and radio cooking personalities.
Graham Kirkwood said yesterday his
mother was ahead of her time. "She wasn't a
chef," he said. "She was a cook for the new
common family. She's been part of the push
in introducing new flavours."
Colleague Karen Burnett remembered her
flair. "She was really ahead of her times with
the products she used and her ideas," she
said. Margaret Kirkwood is survived by her
sons Ian and Graham, and four grandchildren. Her son Ian can be reached at:
[email protected]
Grande Dame Eda Saccone
(Chairman and President Boston 1959-1985)
By Lucille Saccone Giovino
On January 20, at the age of 102, Eda fell into a deep and final
rest, leaving behind a bit of history for which she was responsible.
Blessed with having a father and a husband both culinary professionals, co-owning and managing an inn in the 1940s, and programming
women’s activities in conjunction with culinary conventions in the
1950s which all led to Eda’s most rewarding adventure: the establishment of the first women’s Escoffier society.
Now known as Les Dames d’Escoffier Boston, Les Dames des Amis
d’Escoffier was founded by Eda Saccone on April 12, 1959—a
collaboration between Eda and Charles Laurence Banino, then the
Executive Chef and Managing Director of The Ritz-Carlton Hotel and
Chairman of Les Amis d’Escoffier Boston. From the vantage point of
2012, we can see this event in the context of the emerging social forces
set in motion by World War II and women’s search for equality.
Though the New York Les Amis d’Escoffier admitted women into
their society in the 1950s, the Boston chapter remained exclusively all
male. Les Dames was the first all-female Society dedicated to the fine
art of dining in the Escoffier tradition.
Charlie, as he was dearly known, designated Eda as chairman of the
fledgling women’s group. The invited guests of the first dinner were
the wives of Les Amis d’Escoffier members and women TV and press
reporters. This event was a smashing success, making the 11 o’clock
TV news and the front pages of the Boston daily papers. The invited
women were asked to become members of the new society as well as
were culinary professionals.
After seven years of proving their abilities to the Boston’s Les Amis
committee, on February 1, 1966, Joseph Donon, chairman of the
New York Les Amis d’Escoffier Society, granted Les Dames their charter, making them the first women’s Escoffier Chapter. The charter and
all the Boston’s records are archived at the Schlesinger Library for Advanced Studies at Radcliffe College, Harvard University. In 1977, Mr.
Donon, the last student of Auguste Escoffier, and the founder of Les
Amis d’Escoffier in the United States, presented the coveted French
Escoffier Medal of Honor to Boston chairman and founder, Eda
Saccone at a Ritz-Carlton luncheon. He remained a close friend and
supporter of the Boston Dames for 16 years until his death in 1982.
In 2009, Founder and Grande Dame Eda Saccone celebrated her
100th birthday. The following spring, the Boston chapter celebrated
S U M M E R Q uarterl y 2 0 1 2 its 50th anniversary dinner; fifties nostalgia permeated the gala 50th
event and her legend lives on.
Michel A. Escoffier, great-grandson of Auguste Escoffier and president of the Auguste Escoffier Foundation and Museum of Culinary
Art in Villeneuve-Loubet, France, has this to say about Eda.
“La Grande Dame Eda Saccone has left us to rejoin her beloved husband, but I'm sure she is keeping a protective eye on us all.
“What a strong but also lovable personality she had! She was at the
very origin of Les Dames back in 1959, when she convinced our
great friend Joseph Donon, founder of Les Amis d'Escoffier Society,
that women were also capable of successfully running a professional
kitchen and therefore deserved to form a chapter of their own.
“My parents and I first met Eda and the Giovino family in the mideighties and became good friends instantly. Since then I visited them
on many occasions and kept close ties with Boston.
“More recently, my son graduated from Northeastern University in
2007. I also flew to Boston from California and back in 48 hours to
attend Les Dames 50th anniversary dinner in 2010.
“I, therefore, feel a little bit as part of the family, and today my heart
goes to Lucille, Frank and their daughter Adrienne, to join them from
France in saying farewell to ‘Mum.’ Eda, we love you!”
29
Who Designs
the Quarterly?
We hope you have been enjoying the
beautiful issues of our LDEI Quarterly
magazine. For several years, Bernadette
“Bernie” Mudd-White, owner of Mudd
Graphic Design Resource Services, LLC
(www.muddgraphicdesign.com) has been
responsible for its design. Her business is
located in Jeffersonville, IN, just across
the Ohio River from Louisville, KY, where
LDEI’s headquarters is located.
Deadlines 2012 Fall issue - August 8
2013 Winter issue - November 15, 2012
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 honors or
important business-related activities, as preferred, to appear in print. You may email a quality
headshot to accompany your news. Press releases and cookbook covers are not accepted.
(Cookbook covers are accepted for the LDEI website.) Email your Member Milestone and photo
to MM Editor, Hayley Matson-Mathes 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.
Chapter News
Bernie Mudd-White
Joni Keith
Bernie says, “I'm so glad you enjoy our
work. I do a lot of design and have done
some of the design for LDEI, but I have to
give credit for the AMAZING designs to
Joni Keith, lead designer for the Quarterly,
because she is doing such a great job for
you all. She handles most design work for
the magazine while I work with the project
details, which include corresponding and
meeting with printers and clients and trouble shooting (all fun and important, too)
so that she is free to create some LOVELY
results. She was especially excited about the
wedding cake cover and feature.”
“We love our Dames. You, Susan, and all
the Dames we've worked with are truly our
favorite clients and we look forward to doing more with you,” said Bernie.
Bernie has over 20 years of experience,
and she was a nominee twice for Small
Business of the Year by One Southern
Indiana (2011 and 2012). She designed the
commemorative plate created to celebrate
Julia Child’s 85th birthday.
30
CHAPTER XX (By, the submitter's name, office or title, if any). Each Chapter may submit 250
words as you would like to see it in print. 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 chapterprograms@aol.
com by the date listed above. Entries received after this date may appear in the following issue.
E-Newsletter
This bi-monthly publication will keep you informed about events in other chapters and
encourages networking. Press releases are not accepted. Include an email contact, date,
time, cost for chapter events. Lack of space prevents member milestones, product news, listing
of cooking classes or tours. You will receive a reminder call for “e-news” email. Respond to
Helen Roberts at [email protected].
POSTCARD VIEWS OF THE GLOBAL CULINARY INITIATIVE
If your chapter is involved with culinary programs and community activities that
cross cultural barriers and exemplify the spirit of the Global Culinary Initiative,
send a 200-word description of your event with photos. WE BeLOnG (page 21)
features excerpts of insightful, relevant content from Dame’s personal blogs
or chapter websites. Be a guest blogger and tell us what’s on your mind! Send
inquiries to [email protected] or [email protected].
Upcoming in the
fall issue
• Winners of LDEI’s M.F.K. Fisher Award
• Julia Child's 100th Birthday Celebration
• Dames on the Farm
OOPS!
Chapter news sent by British Columbia, Chicago,
Miami, Palm Springs, and Philadelphia didn’t make it into this
issue because of damage to Chandra Ram’s (Chicago) computer.
Chandra, who has been compiling the Chapter News section of the
LDEI Quarterly, reports, “My computer crashed after being doused
with water while at a conference, and I've been traveling and at
back-to-back conferences and events for the past three weeks, trying
to get by without it.”
The summer Quarterly was already finished when Chandra sent the
retrieved data. The following news will be in the fall LDEI Quarterly. We are very sorry that your information isn’t in this issue.
British Columbia. An article by Nancy Wong honoring the
chapter’s seven 2012 scholarship recipients and telling about the
raffle that brought in more than $3,000 for chapter scholarships.
M A D E E A S Y.
AND
SUR PRISINGLY
AFFORDABLE.
Chicago. Toria Emas wrote about a chapter event at Ina
Pinkney’s restaurant Ina’s where Dames and prospective new
members could meet and explore ways to share ideas and contacts.
Miami. The chapter’s program, “Tea in the Garden,” drew over 100
attendees including the mayors of Pinecrest and of Cognac, France,
and LDEI’s First Vice President, Sharon Van Meter. Carole Kotkin
also reported on the third annual Giant Gourmet Garage Sale.
Palm Springs Chapter hosted its 13th annual fundraiser,
L’AffaireFrançaise on April 2. Pamela Bieri and Francine Robertshaw also wrote about Dames volunteering at the Food+Wine
Festival Palm Desert.
Philadelphia’s Dottie Koteski reported how the chapter raised
$20,000 from a culinary estate sale of Grande Dame Julie Dannenbaum’s private kitchen, pantry, library and dining room on April 15.
Les Dames 09.MECH:Layout 1
8/12/09
12:17 PM
Page 1
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makes every meal scial!
EAT 48g OR MORE OF
WHOLE GRAINS DAILY
For ee recis and information visit mahatmarice.com
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ur ta bl e.
ch en to yo ien ts
fr om ou r kit
me in gr ed
re s.
us in g th e sa
sto
in ou r
yo u ’ll fin d
Briarcliff • Buckhead
Johns Creek • Marietta
Merchant’s Walk
Ponce de Leon • Roswell
Sandy Springs
ATLANTA
AUSTIN
BOSTON
BRITISH COLUMBIA, CANADA
CHARLESTON
CHICAGO
CLEVELAND/NORTHEAST OHIO
COLORADO
DALLAS
HAWAII
HOUSTON
KANSAS CITY/HEART OF AMERICA
LONDON, ENGLAND
LOS ANGELES/ORANGE COUNTY
MIAMI
MINNEAPOLIS/ST. PAUL
MONTEREY BAY AREA
NEW YORK
NORTHEAST
PALM SPRINGS
PHILADELPHIA
PHOENIX
SAN ANTONIO
SAN DIEGO
SAN FRANCISCO
SEATTLE
ST. LOUIS
WASHINGTON, D.C.
P.O. Box 4961
Louisville, Ky 40204
PRESORTED
FIRST CLASS
US POSTAGE
PAID
LOUISVILLE, Ky
PERMIT #1225
LDEI 2012 ANNUAL CONFERENCE
in
Don't Miss an Evening of Fun,
Food, and Fabulous Foam
VIP Beer, Wine, and Food Truck Event
at Four Hands Brewery
By Lori Willis and Catherine Neville
St. Louis is home to nationally-recognized culinary talent and
award-winning wineries, but let’s face it: St. Louis is a beer town.
And, for our pre-conference event, we’re going to get crafty!
Following the Opening Reception, we’ll celebrate our city’s longflowing infatuation with beer at a private “beer, wine and food
truck” event at the 4 Hands Brewery on 8th street, just one-half
mile from Busch Stadium.
Following Thursday’s opening reception, we’ll board buses at the
Ritz and take a 20-minute drive downtown where a parade of
hand-picked food trucks will be lined up in front of the brewery.
No fighting the crowds, no lines! These trucks are catering only to
you! You’ll feast on diverse fare from mobile kitchens with names
like “Guerilla Street Food” (Filipino), “Chop Shop” (Japanese), “Lulu
Local Eatery” (local, organic fare), “Cha Cha Chow” (pan-Latin),
and “Sarah's Cake Stop.” Top it off with a beer-gelato float, a
sweet concoction of the brewers and Benito’s Gelato.
4 Hands Brewery is a family business that produced about 1,000
barrels of beer last year. Kevin and Maegan Lemp and their two
children each have “a hand” in the brewery. The entire property
will be reserved for Dames and includes a 1,200-square-foot
tasting room that will double as a dance floor. Award-winning
performer Javier Mendoza and his band will be on tap to help us
dance the night away.
Throughout the evening, the back brew house will be open for
guided tours where you’ll meet brewmaster Will Johnson and
taste the signature “4 Hands” brew along with a handful of other
varieties and select pours from award-winning Chaumette Winery
of Ste. Genevieve, MO (see conference brochure).
We are so sure you and your guest will enjoy this event that the
only question left is, “Who’s up for an evening of fun, food and
fabulous foam? How about a show of hands?”

Summer 2012 - Les Dames d`Escoffier International

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