Winter 2009 - Les Dames d`Escoffier International

L e s D a m e s d ’ E s c o f f i e r I n t e r n at i o n a l
W INT e r 2 OO 9
3
5
5
6-7
8-9
10
11-14
15
16-19
20-21
22
23
President’s Message
Thank You Hawaii Chapter
W I N T E R • 2 OO 8
2009 Grande Dame Awards
Hawaiian Luau
Kualoa Ranch Tour
Dining Under the Hawaiian Stars
Optional Tours/Seminar Reviews
Green Tables Recognition Breakfast
Chapter Photos
Partner’s Lunch
General Sessions
MFK Fisher Awards Dinner
24-26
Chapter News
27-29 Member Milestones
30 Submission Guidelines
On the Cover:
Front Row: (Left to Right) Joan Namkoong, Dorothy Colby, Kay Tokunaga, Elizabeth
Iwata, Abigail Langlas, Oleo Paa’ Ogawa, Fern Tomisato
Second Row: (Left to Right) Adriana Torres Chong, Kellie Learmont, Ivy Nagayama,
Hayley Matson Mathes, Shawn “Possie” Badham, Lori Wong, Melanie Kosaka, Janice Yap
Third Row: (Left to Right) Holly Hadsell El Hajji, Michelle Nakaya, Sabine Glissmann,
Carol Nardello, Beverly Gannon, Jean Hull, Satomi Goo
Photo of Hawaii Chapter by Photographer Chrissy Lambert.
Kokua is a native Hawaiian word that reflects a way of relating to others through
kindness, assistance and support. Dames
who attended the October conference in
O’ahu experienced Kokua firsthand from
the Hawaii chapter.
As I compiled this issue, I found the spirit
of kokua alive and well within LDEI. Like
clockwork, CiCi Williamson and Karen
Levin continue to produce outstanding
monthly features. CiCi, the guardian
of the Quarterly, graciously shared her
expertise whenever it was needed. Jane
Mengenhauser’s proof reading work has
been invaluable. Adriana Torres Chong
coordinated the photography effort for the
conference and helped organize photos
for this issue.
Thanks to LDEI’s enthusiastic writers
for making the Quarterly an informative
publication and to the photographers who
captured the uniqueness of each event on
film. Photographers for this issue include
Chrissy Lambert, Joan Namkoong, Lori
Wong, Pamela Boyar, Renie Steves, Adriana
Torres Chong, CiCi Williamson, Karen
Levin, Sarah Graham, Michael Mathes
and Susan Slack.
Thanks to past editors, especially my
predecessor Sarah Graham and to June
Hayes for the important advances they made
in enhancing the overall appearance and
quality of the Quarterly. And to designer
Amy Maupin, who does a splendid job
creating each beautiful issue.
The success and value of the Quarterly
is based on three strengths: contributors,
content, and commitment. Les Dames
are succeeding on all counts! It’s all
about kokua!
Editor, Susan Fuller Slack
2 0 0 9 L D E I B o a r d o f D i r e c to r s
President
Third V P/PR
Treasurer
Director-at-Large
Immediate Past President
Brown Marketing Communications, LLC
5415 Northland Drive NE #203
Atlanta, GA 30342
770-377-3488 (W)
[email protected] Planit Network Event Planning Ltd.
1410 Jefferson Avenue
West Vancouver, BC V7T 2B4
Canada
604/926-9071 (W/H)
604/926-1255 (FAX)
[email protected] The Cook’s Warehouse
1095 Zonolite Road, NE, #104
Atlanta, GA 30306
404-492-9018 (W)
404-921-0524 (FAX)
[email protected] Sandy Hu Food Marketing LLC
380 Roosevelt Way
San Francisco, CA 94114
415-626-1765 (W)
[email protected] KNS Promotion, Inc.
5525 Devon Road
Bethesda, MD 20814
301/907-7590 (W)
301-907-7594 (FAX)
[email protected] Suzanne J Brown First V P/President Elect
Teresa Farney
The Gazette
7220 Delmonico Drive
Colorado Springs, CO 80919
719/636-0271 (W)
719/636-0202 (W/FAX)
[email protected] Second V P/Quarterly
Susan Slack
116 Hurlingham Drive
Columbia, SC 29223
803-736-7103 (W/H)
[email protected] Wendy Taylor
Secretary
Marie Kelley
Kelley Productions International
2047 Caminito Capa
La Jolla, CA 92037
858/456-6609 (W)
858/459-5876 (FAX)
[email protected] Mary Moore
Director-at-Large
Alice Gautsch Foreman
Gautsch & Associates, Inc.
2450 Canterbury Lane East, 2A
Seattle, WA 98112-2500
206/325-1780 (W/H/FAX)
[email protected] Sandy Hu
Katherine Newell Smith
Director-at-Large
Zola Nichols
Desert Wine, Spirits and Gifts
611 S. Palm Canyon Drive, Suite 1
Palm Springs, CA 92264
760-327-7701 (W)
760-327-0337 (H/Fax) 760 327-7702 (W/Fax)
[email protected] Executive Director
Greg Jewell
AEC Management Resources
P.O. Box 4961
Louisville, KY 40204
502-456-1851 (W)
502/456-1821 (FAX)
[email protected] Building LDEI
Brand Awareness
C o m m u n i c a t i o n s , C o o p e r a t i o n & C o l l a b o r a t i o n Dear Dames,
As I write my first message, the new board is in the midst of developing
an operational system that will enable our organization to build the LDEI
Brand. Throughout the Hawaii conference, conversations seem to focus on
how to define who we are and what we do.
Unlike most organizations, our structure
is from the bottom - up;
rather than top - down. Picture an inverted triangle, with
the chapters at the top, DAL’s/
chapter presidents in the middle
and board at the bottom tip. Bottom-up is unique and offers
LDEI an opportunity to differentiate and
better define its brand. Results from SurveyMonkey and strategic planning sessions,
indicate that members seemed to want more
and better communications, increased cooperation and opportunities for collaboration. The
three C’s, as we’re calling it. C o m m u n i c a t i o n s As we grow, so does the need for better communication systems. Currently,
our new website (www.ldei.org ) provides our main source of gathering and
posting information. Our LDEI e-newsletter provides timely chapter and
event news while the Quarterly is more features - oriented.
C o o p e r a t i o n Without a healthy esprit de corps, our
organization cannot prosper. As Past
President Katherine Newell Smith emphasized during her tenure last year,
“the whole is greater than the sum of
its parts.” I like to draw an analogy to
a car wheel.
Picture the spokes of the wheel as
the 26 Chapters; they are all intertwined and connect to the hub, which
is the LDEI Board. If any of the spokes
break, the wheel’s integrity is compromised. The same goes for LDEI. Continuing that analogy of the wheels is apropos for chapter operations. Their
strength and integrity is dependent upon participation from the entire membership to grow and prosper. C o l l a b o r a t i o n DAL calls provide the platform for chapter presidents to share issues, events,
fund-raisers and programming ideas. The next step calls for greater collaboration, or moving networking up a notch. One sure thing discovered during
our annual conferences is that Dames enjoy each other’s company. So why
not collaborate on a regional basis?
With the focus on building support for the LDEI brand in our communities, what are some opportunities for collaboration with local organizations? How can we expand objectives of education, advocacy and
W I N T E R Q uarterl y 2 O O 9 Katherine Newell Smith passes the gavel to incoming LDEI President, Suzanne J Brown.
philanthropy? Several examples come to mind: The Kansas City Chapter’s
Roots for Refugees is a community outreach program involving Catholic
Charities and the Kansas City Center for Urban Agriculture. In Dallas, a
member of the chapter is part of the community’s monthly culinary “round
table,” where other representatives from culinary associations meet to discuss cross-promotion opportunities. Perhaps one of our greatest treasures is to collaborate with our international partners. Several recent events come to mind: Wente’s contribution
of wines combined with tastings for fund-raising events in Atlanta; Peter’s
Chocolate, Melissa’s and All-Clad offered special discounts to Dames, and
Whole Foods’ donation of a percentage of sales to LDEI programs in participating chapter communities. Conference: The
fourth
“C .” The fourth “C” is just for you. The outward benefits of attending annual
conference are all the programs and activities listed in the program. You can
read about them on our website. But if you ask any Dame who has attended
a conference about her personal “take away,” chances are her response will
be the Dames themselves. Nothing compares to sharing and learning from
the most accomplished culinary talent in North America. During the Hawaii conference, I heard Kathy Gottsacker, co-president,
St. Louis describe the trip at Kualoa Ranch as “holistic,”…that since the
discovery of Hawaii, the isolation of the islands promoted community
dependence on each other…neighbors helping neighbors just to survive.
That original community spirit provided the social fabric of Hawaii that
continues today.
Each annual conference offers fresh, new opportunities for learning and
sharing. Won’t you please mark your calendar for October 1 – 4, 2009 to
attend our annual conference in Philadelphia? I promise the experience will
be exhilarating, educational, and fun. Warm regards, Suzanne J Brown
3
Hawai`i Seals of Quality
Look for this Seal and
Take Home Hawai`i’s Best!!
Passion
Precision
Perfection
GENUINE
HAWAI`I-GROWN
HAWAI`I-MADE
PREMIUM PRODUCTS
From Bean
to Cup
The Hawai`i Seals of Quality is
an enforced branding program
that distinguishes the finest,
high-quality agricultural products from Hawai`i.
For more information, please visit
www.sealofquality.hawaii.gov
www.krups.com
4
Les Dames d’Escoffier International
Thank you
Hawaii Chapter
for Hosting the 2008 Conference
by Dame Katherine Newell Smith (Washington D.C.)
2009
GRANDE DAME
AWARDS
March 15 is the deadline for nominations of
the 2009 Grande Dame award. The award
will be presented at the LDEI conference in
Philadelphia in early October.
L-R: Joan Namkoong, Kellie
Learmont, Holly Hadsell El Hajji
Conference co-chairs with
Katherine Newell Smith
In announcing the deadline, Renie Steves and
Dorene McTigue, 2009 Grande Dame Award
Co-Chairs, commented, “This is your chapter’s
opportunity to nominate a shining star for this
award. It is a late-in-career award to a woman
who has a record of professional achievement
and community betterment. We need all chapters
to participate.”
Completed nominations forms are to be sent to
Greg Jewell. A nominee may be a person who
has been previously nominated. Once the Grande
Dame Award Committee reviews the nominations,
a ballot with supporting materials will be sent to
the chapter presidents in the spring to be reviewed
and voted on by all LDEI chapters. The 2009 Grande Dame will join an illustrious
group of women who have been recipients of
the International Grand Dame Award. They are
Marion Cunningham, Anne Willan, Madeleine
Kamman, Edna Lewis, Jerry Anne DiVecchio,
Abigail Kirsch, Rosemary Kowalski, Marcella
Hazan and Alice Waters.
W
hat happens when Holly Hadsell el Hajji, Kellie Learmont and
Joan Namkoong call in favors, gently twist arms, inspire, cajole and
charm a host of other Dames and Friends-of-Dames to help the LDEI board
produce an extraordinary three-day conference? Near perfection.
That is just what occurred when the trio co-chaired LDEI’s 23rd annual conference in Honolulu in October. Sabine Glissman, the Halekulani Hotel’s director of food and beverage, smoothed our negotiations and
arrangements from the onset. Kay Tokunaga and Dorothy Colby served
as the ideal helpmates and travel guides in our hospitality suite. Dorothy
also helped orchestrate the Saturday afternoon MFK Fisher Salon with
Toria Emas (Chicago) and Jerry Di Vecchio (San Francisco). Hayley Matson-Mathes organized the lovely opening reception on the
Bishop Museum’s great lawn where we each were presented with a lei and
signature martini. Hayley’s gracious husband Mike served as our unofficial
photographer, lei presenter and chauffeur. And Jan Yap and Cheryl To
beautifully coordinated our “Hawaii of Yesterday” luau. We enjoyed an
authentic menu that included poke (spiced sashimi) and poi (pounded
taro root paste) accompanied by hula and the Hawaiian band, Manoa. Jan also planned the exquisite Green Tables (GT) breakfast, which
highlighted local ingredients. What a way to begin the day: enjoying the
morning’s repast overlooking the Pacific! Then GT co-chair Lynn Fredericks (New York), along with chapter chairs Virginia Willis
(Atlanta), Jane Bell (Kansas City), Paula Hamilton (San
Francisco) and Hayley Matson-Mathes, inspired everyone to return home and improve their already exceptional GT programs. Afterwards Holly arranged an
extraordinary day at Kualoa Ranch, including an
ancient fishpond boat tour, capped by a sumptuous Hawaii plate-lunch buffet and shave ice,
replete with adzuki beans and cream. W I N T E R Q uarterl y 2 O O 9 Friday evening’s “Dining under the Hawaiian Stars” was held in the
elegant Halekulani courtyard. Beverly Gannon, Fern Tomisato and
Linda Yamada recruited Hawaii’s top chefs to create an opulent feast
accompanied by selections from our generous sponsors, DFV wines and
360 Vodka.
Saturday’s keynote breakfast with culinary historian Rachel Laudan was followed by a remarkable Vertical Fish Tasting led by Marie
Kelley (San Diego) and Hawaii’s own Chef Mavrothalasitis. Joan
Namkoong, Ivy Nagayama, Barbara Campbell, Wendy Taylor
(British Columbia) Suzanne J Brown (Atlanta) and Katherine
Newell Smith (Washington D.C.) coordinated the breakout sessions, which received outstanding reviews. Virginia Willis (Atlanta),
Mary Moore (Atlanta) and Melanie Kosaka gave insights to new
media and Pam Williams (British Columbia) and Peter’s Chocolate’s Amy Welk showed us how to gain a more nuanced appreciation
of chocolate. Friend-of-Dames Robert Sinclair of Vistage, Vancouver, BC advised us how to think strategically in our businesses as well
as personally and Dave Furuya of Vino, Honolulu, opened a new
world of wines to accompany Asian flavors. Our Partners Lunch, orchestrated by Susan Weinstein (South Florida) offered an opportunity to thank our munificent sponsors and appreciate their delicious
foods and beautiful products. The MFK Fisher Gala was so much fun. And we have
CiCi Williamson (Washington D.C.) to thank for
chairing the MFK Fisher Awards Committee, AllClad for sponsoring the award, Wente for the gala
reception and dinner and, again, Holly and Kellie
for arranging the evening. Mahalo for your kokua, everyone. You all
made our visit to paradise magical. Aloha.
5
Luau Means
Feast & Feast
We
Did!
by Dame Lila Gault (New York)
O
n a balmy Thursday night, perfect for al
fresco dining, 120 Dames and their guests
were treated to a traditional luau at the Bishop
Museum, Hawaii’s magnificent temple of native
art and culture.
The evening began with leis, mai tais, music and hula from the Punahou School. Under the brilliant direction of Dame Jan Yap, a
traditional luau menu was served family-style
by many Hawaii Dames. Menu highlights included slow-cooked Imu Kalua Pig, Chicken
Long Rice and Short Ribs, as well as squid,
lomi salmon, limpets and poke. Sweet potatoes, pineapple and sea asparagus added more
local flavors. A small serving of poi challenged
curious diners to try a two-finger taste.
Dessert was a cascade of sweetness, featuring haupia (coconut arrowroot pudding),
kulolo (coconut taro pudding) and guava chiffon petit fours.
6
Les Dames d’Escoffier International
Dames and guests enjoy a
vibrant Hawaiian luau experience, featuring heritage foods
and native storytelling through
traditional dance and music.
W I N T E R Q uarterl y 2 O O 9 7
Kualoa Ranch
Ranch
’
Hawai i Tour
by Dame CiCi Williamson (Washington D.C.)
Kualoa Ranch in the Ka’a’awa Valley was the destination
as three busloads of Dames and guests traversed the Pali
(“cliff”) Highway 61 to the windward side of Oahu. Emerging
from the VOG (“volcano smog” blown by the tradewinds
from active Maunakea on the Big Island), sun beamed over
the valley as the groups divided into three tours: the Moil’i
Fishpond (viewed from a pontoon boat), the garden tour, and
the uphill arboretum.
Filming site for Jurassic Park and ABC-TV’s series Lost, the land
overflowed with picturesque vistas and interesting tropical plants and
trees. Kui, our guide for the garden tour, showed us how taro plants
Above: Tour guide Kui discusses the cultivation of
Hawaii’s taro plant.
After a pontoon boat tour on Moil’i Fish Pond,
Dames enjoyed a “mixed plate” of multi-cultural
dishes. Linda Lau Anusasananan (left) displays
her tasty “plate lunch.”
Far Left: Holly Arnold Kinney cools off in the
warm tropical weather with a cup of shave ice
with adzuki beans.
8
Les Dames d’Escoffier International
grow. Their roots are cooked and pounded into poi, and their leaves
are cooked like spinach to make such Hawaiian dishes as Laulaus and
Luau Chicken. Purple poi comes from the pink-rooted taro plant; there’s
also a white variety.
Lunch was a multi-station buffet of multi-cultural dishes that
can make up the Hawaiian plate lunch – typically two scoops of
rice, macaroni salad, and a meat. Prepared by Holly Hadsell-El
Hajji’s Pacific Motion Picture Catering Company, the buffet included
a mélange of aromatic foods, and dining was al fresco under a tent
overlooking the 125-acre Moil’i Fishpond, built 800 years ago by
early Polynesian settlers.
Chinese
Dim Sum, Noodles,
and Chinese
Almond Cookies
W I N T E R Q uarterl y 2 O O 9 In ancient times, Kualoa was one of the most sacred
places on Oahu. During a tour of Kualoa Ranch,
Dames strolled through fields of exotic fruit trees and
tropical flowers.
Japanese
Sushi Bar and
Japanese Mochi
Guide Kui explained the importance of taro in the
Hawaiian diet and the protocol of eating poi (pounded
taro root), a staple food. During lunch, Dames line
up for fresh sushi as they admire the spectacular
landscape.
Korean
Kal Bi and Chicken;
Kim Chee
Menu
Filipino
Adobo
American
Macaroni Salad
Portuguese
Sweet Bread
Hawaiian
Fresh Fruit, Shave Ice,
Hawaiian Sun Juices
and Hawaii Deep
Blue Water
9
Dining Under
the Hawaiian
Stars
A
by Dame Karen Couné
(Minneapolis/St. Paul )
fter a fun day in the Hawaiian countryside at the
Kualoa Farms Tropical Ranch, we ended our day with
yet another beautiful event under the Hawaiian sky – the
evening sky. The lovely Halekulani Garden Courtyard
was the setting for our local Dame chefs to showcase
their culinary talents and beautifully presented cuisine.
There was ample room for tasting stations and the vibe
was relaxed but festive – just what I hoped for on a lightly
breezy tropical eve.
DFV Wines graciously hosted the wine station and
we sampled two whites and two reds: Loredona Riesling,
Gnarly Chardonnay, Irony Pinot Noir and 337 Cabernet
Sauvignon. I also admit to enjoying the 360 Vodka Plantation Iced Tea, made with pineapple juice, Maui natural
cane sugar, tropical flavors and lots of aloha! The courtyard was kept running smoothly by friendly
and attentive culinary students from Kapiolani Community College. Throughout the evening, we were delightfully entertained by Henry Makua and his Hawaiian music ensemble. Thank you Fern Tomisato!
Take a moment to read through the list of participating chefs. We all know what it takes to pull off an event
like this, especially delivering top-notch cuisine outside
our normal working facilities, and they deserve recognition. After reading through their delicious menu items,
you’ll be glad that you did!
Dame Michelle Nakaya
Ginniberries: Mini Opah (Moonfish) Lau Lau;
Curry Crusted Lamb with Mango Chutney
Dame Holly Hasdell
Pacific Motion Picture Catering: North Shore
Cattle Co. Beef with Asian Flavors, Duck
Udon with Seared Foie Gras
Dame Ivy Nagayama
d.k. Steak House: Classically Aged Rib Eye
Steak with a Seafood Béarnaise Sauce;
d.k. Steak House Crab Cakes with Avocado
Butter and Sweet Thai Chili Vinaigrette
Dame Olelo Pa’a Faith Ogawa
Dining By Faith: Kona Kampachi Carpaccio
Hoi’o Relish and Ginger Ponzu Sauce;
Keahole Shrimp with Hawaiian Papaya
& Orange Relish and Big Island Goat
Cheese, Baby Romaine, Papaya Seed Lime
Dressing, Big Island Macadamia Nuts
1010
Menu
Above: Dame Olelo Pa’a Faith
Ogawa with her kitchen team.
Dame Bev Gannon
Hali’imaile General Store: Asian Duck
Tostada, Sashimi Pizza
Dame Carol Nardello, CEC
Riggs Distribution/Sub-Zero-Wolf: Thaistyle Pumpkin Soup, Laab Salad with
Lettuce Cups, Lotus Blossom sauce and
Chili Dipping Sauce
Dame Sabine Glissmann
Halekulani Hotel: Chestnut Lumpia with
Preserved Orange and Chocolate Sorbet,
Passion Fruit Tart with Whipped Topping
and Macadamia Nut
Dame Abigail Langlas
Cake Works: Lilikoi Meringue Tart,
Chocolate “Carmac” Mousse
Dame Cathy Smoot Barrett
Kailua Candy Company: Light and Dark
Turtles in a Luahala Basket
L eLs eD
s aDma ems eds ’ d
E ’sEc so cf of ifef ri e Irn It ne rt en rant iaot inoanl a l
Chinatown
by Dame Janet Burgess
(San Diego Chapter}
Dames feast on a sumptuous
lunch buffet at Indigo, a local
hotspot located in a historic part of
downtown Honolulu.
O
ver 30 Dames were treated to a wonderful tour of Chinatown in
Honolulu. The first stop on our sensory journey was at the awardwinning restaurant, Indigo. Chef/owner Glenn Chu explained his philosophy
about life, family, and food. The tour began and everyone experienced the
sights and scents of Chinatown, from the Chinese herbalists, lei makers,
fishmongers, open markets, to the noodle factory. There are many nooks
and crannies in Chinatown, along with private courtyards and raucous
sailor bars from years past. After our incredible journey, we were treated to a
fabulous lunch at Indigo in a former opium den, now part of the restaurant.
We didn’t experience any old ghosts, just beautiful food and friendship.
Maui
Dames Tour Upcountry
H
awaii’s second largest island has
breathtaking panoramic views.
Several Dames made a post-conference
trip to “The Magic Isle” to tour the
Ali‘i Kula Lavender Farm where they
found over 200 varieties of lavender,
plus blooming hydrangeas and exquisite
pink proteas. Afterwards, they enjoyed
refreshments that included lavenderscented hot tea and lavender scones.
The next stop was a garden tour and
splendid organic lunch at O’o Farm,
where 100 varieties of organic fruits
and vegetables are grown for awardwinning Maui restaurants, Pacific’ O
and I’O. O’o means, “to mature or
ripen.” Renie Steves reports it was a
“unique farm to table experience.” The
last stop of the day was Surfing Goat
Dairy, which is run by friendly German
expatriates who provide a surfboard for
their playful goats to stand on inside
their pen. The Dames sampled fresh
and aged “goat cheese flights” from
25 different kinds.
W I N T E R Q uarterl y 2 O O 9 Chef Glen Chu displays some ingredients used in his
cooking demonstration.
Left: Rosemary Kowalski visits Surfing Goat Dairy on Maui.
Below Left: Master Gardener Ali’i Chang leads the Dames on a
golf cart tour at the Ali‘i Kula Lavender Farm.
Below Right: (L to R) At the lavender farm, Mary Kimbrough,
Rachel Hirschfeld and Mary Ellen Evans admire a spectacular
angel’s trumpet plant.
11
SHAN G R I L A
by Dame Marianne Langan (South Florida Chapter)
Shangri La boasts
a magnificent
view of the Pacific
Ocean and Diamond
Head. Marble
steps and water
terraces highlight
the swimming pool
and Playhouse area.
Dames enjoyed lunch
in the café courtyard
of the Henry R. Luce
Pavilion Complex at
the Academy of Arts.
T
he name makes one imagine a paradise on earth.
Doris Duke spent some 60 years developing
this estate into a mythical place of perfect living,
accessible to only the invited in her lifetime. Although
she had many homes, this is the one that speaks of
her personal taste and interest; she was completely
involved in the design and decoration down to the
smallest detail. As you walk through the colorful and
ornately decorated rooms it is quite evident that this
home completely speaks of her total appreciation
for Islamic art and architecture…
Many Dames toured Hawaii’s Shangri La, an architecturally significant home that boasts one of the
largest collections of Islamic art in the United States.
To read the rest of Marianne’s story and to see more
photos, visit the LDEI website at www.ldei.org.
-S.S.
H a w a ii
Island
Big Island
Agricultural Tour
S
everal Dames made a pre-conference tour to Hawaii Island to see the rich agriculture diversity first-hand and
to meet the farmers. The tour began with a scenic bus ride up the Hilo-Hamakua Heritage Coastline, a region
of former sugar plantations. The group visited the Wailea Agricultural Group Farm, which grows Hawaiian hearts
of palm, tropical flowers and fruits, foliage and spices. The next stop was the Hawaiian Vanilla Company, the only
commercial vanilla grower in the U.S. At the Vanilla Kitchen, Dames ‘experienced’ a special vanilla-infused luncheon.
The final stop was Hamakua Mushrooms, where exotic mushrooms are grown in a state-of-the-art production facility.
Local Dames hosted the extraordinary day, sharing food history, folklore and friendship along the way.
12
Photos (L-R): LDEI members examined
fleshy yellow nutmeg fruits, which split
to reveal hard brown nutmeg seeds
enveloped in scarlet membranes known
as mace (aril).
Lynn Fredericks displayed a macecovered nutmeg.
Michael Crowell, Wailea Agriculture
Group, with a fresh-picked nutmeg.
Les Dames d’Escoffier International
Honolulu
Fish Auction Tour by Dame Nancy Knoepfel (Washington D.C. Chapter)
John Kaneko, Director of
Projects, Pac Mar, Inc., led the
early morning fish tour. Inside
the market, he discussed a fresh
Opah catch.
Bottom photo: Fish samples
were removed with a tool similar
to a larding needle.
T
wo mornings in a row, different groups of Dames boarded a bus at
5:30 am to visit The Honolulu Fish Auction where sustainable fishing
practices are upheld. The tour started where the boats were tied up and
had already unloaded the catches. The Hawaiian boats practice Longline
fishing, which they believe protects species. Long lines have many hooks
on them to reel in larger catches. In international waters less sustainable
purse seining boats can net 400 tons of tuna in one scoop. The auction helps the fisherman to be more efficient in selling their
hauls, collecting cash to pay their crews. The best boats to get in 12
trips per year, timing them to get in just before the December and
New Year Holidays for the big payout. The fisherman restock their
supplies within 24 to 48 hours and get back to what they do best. The
distributors and restaurateurs then get to view the individual fish and
bid on them.
The HFA is said to be one of the cleanest facilities in the fish business, all who enter are required to pass through a chlorine solution on
their feet. The floor of the HFA is continually squigeed clean. Essential to getting top dollar at the auction is the process of grading. Grading consists of cutting a section of the tail area and pulling a portion
of the middle with a tool similar to a larding needle so bidders can
determine quality of color beyond comparing clear eyes. We observed
two tunas from the same catch widely vary in quality fetching $1
and $6.90 a pound respectively. The variance could correspond with
the first to the last catch before returning to home base. There was a
wide variety of fish present, but the dominant force at the fast paced
auctioning was the tuna.
W I N T E R Q uarterl y 2 O O 9 13
Amy Weik and Dame Pam Williams conduct chocolate
tastings and discuss the world’s production of chocolate.
Ivy Nagayama, Kellie Learmont, Master Sommelier Chuck
Furuya and Cindy Evetts.
PAIRING WINES
WITH ASIAN FLAVORS
Chocolate Lover’s
Global Tasting Tour
by Dame Carole Bloom (San Diego)
Top: Veteran Management Consultant Robert Sinclair
Bottom: Dames are given the necessary building blocks for
creating life-balance.
Strategic Solutions
f o r a Ba l a n c e d L i f e
by Dame Wendy Taylor
(British Columbia Chapter)
A morning spent considering your business
is time well spent. This valuable session focused on strategic planning to direct your
choices, to give hope and direction, to shape
and have control over your future and to
prosper. Through a series of exercises, veteran management consultant Robert Sinclair (Vistage), asked the group to identify
internal strengths and weaknesses, external
opportunities and threats to form the basis
for analysis and action. His PowerPoint presentation can be found under Resources and
Documents in the Member Menu on our
website – www.ldei.org.
14
Amy Weik of Peter’s Chocolate presented a tour
and discussion of the global cacao regions and conducted a tasting of several chocolates from around
the world. Cacao grows best within 15 degrees
north and south of the Equator. Ghana and the
Ivory Coast produce 60 percent of the world’s cacao while Vietnam and Australia produce the least
and are in the category of emerging crops. We tasted chocolate from five different regions; West Africa, South America, Central America, the Pacific
Rim, and the Caribbean. Each was distinct with
different flavor notes due to the type of bean, the
growing conditions, including the soil and climate,
and how it was fermented, dried, and processed. Dame Pam Williams spoke about the cacao
industry in Hawaii, including its history and
present status. Cacao is grown on the islands of
Oahu, Hawaii, Kauai, and Maui. Hawaii is the
northern-most point of the world’s cacao production with only 50 acres in production in the
islands. We also tasted five samples of chocolate
from different islands. One of these samples was
from one particular tree on Oahu. Dame Carole Bloom spoke briefly about her
recent visit to Far North Queensland, Australia,
where she visited a cacao farm. This is a new
growing region for cacao in Australia that shows
great potential. Currently, beans from this region
are being processed in Melbourne and sold under
the label of Cocoa Farm. It was an informative
and tasty session.
Master Sommelier Chuck Furuya (Vino - Honolulu) and Ivy Nagayama (Sansei Seafood
Restaurant and Sushi Bar - Hawaii) teamed
up to conduct a session on pairing wines with
Pacific Rim cuisine. Participants sampled six
wines with spicy, salty, sweet and vinegary
Asian flavors and discovered some surprising
matches. Fragrant, deftly-balanced German
Riesling was a top pick. Gewurztraminers,
dry rosés, white wines from Viognier grapes
and Champagne were recommended as good
choices. Cool climate Pinot Noir from Oregon
pairs well with teriyaki and other dishes with
sweet-salty flavors.
New
Media
by Dame Zola Nichols
(Palm Springs)
At the Hawaii Conference, Melanie Kosaka,
Mary Moore and Virginia Willis conducted
one of the most informative and helpful seminars, called New Media II. For those who
are beginning to see the benefits of online
participation in their businesses and setting
up websites, it was very enlightening. The
ability to promote one’s business and reach
such a large market through E-commerce,
at a rather small investment, was exciting to
hear. The need for a good search engine, links
to your website, concise clear information on
your home page were all stressed, as well as
the importance of a user-friendly shopping
cart. I am sure that many of the attendees,
like myself, were inspired to take a new look
at their own websites and see how they could
be improved. Thanks, Dames, for sharing
your expertise.
Les Dames d’Escoffier International
CHAPTER RECOGNITION
& HAWAIIAN BREAKFAST
The scenic Hau Terrace at the
Halekulani Hotel was an idyllic setting
for the Green Tables (GT) Chapter
Recognition Breakfast. Dames feasted on
a cornucopia of island foods including
fresh tropical fruits, Tofu Shooters,
Quiche with Maui Onions and
Macadamia Pancakes with Coconut
Syrup. During breakfast, Nancy Brussat
(Chicago) paid a special tribute to the
late Abby Mandel. The extraordinary
achievements of several chapters were
highlighted. All U.S. and Canadian
chapters were recognized that were
actively involved in the 2008 GT
initiatives. Each chapter’s representative
received a copy of “The Hawai’i
Farmers Market Cookbook,” which was
produced by the Hawaii chapter and
edited by Hayley Matson-Mathes
and Joan Namkoong as part of their
GT effort in 2006. San Diego filmmaker
Marie Kelley launched a new GT
video, which is available for chapters to
customize by adding their own photos
and personal message.
Green Tables chapter representatives gather during
the recognition breakfast on the Hau garden terrace.
W I N T E R Q uarterl y 2 O O 9 15
TOP Row OF PHOTOS:
Second Row OF PHOTOS:
ATLANTA CHAPTER
Back row: (L-R) Andrea Case, Debi Loftis,
Virginia Willis, Suzanne J Brown
British Columbia Chapter
(L-R) Pam Williams, Tina Hills, Wendy Taylor,
Cindy Evetts, Betti Port
Front row: (L-R) Mary Moore, Rebecca Lang,
Becky Minchew and Barb Pires
Charleston Chapter
(L-R) Sarah Graham, Susan Slack
AUSTIN CHAPTER
(L-R) Karen Farnsworth (in black) and Mary
Margaret Pack
Chicago Chapter
Back Row: (L-R) Linda Calafiore, Michaele
Musel, Jill Van Cleave, Brenda McDowell
Boston Chapter
(L-R) Barbara Spencer and Laura SapienzaGrabski
Front Row (L-R) Sharon Olson, Nancy Brussat, Karen Levin, Toria Emas
Colorado Chapter
(L-R) Michaele Anne Musel, Holly Arnold
Kinney, Cici Williamson and Teresa Farney
OUTGOING BOARD PHOTO
Back row: (L-R) Myra Clement;
Phyllis Frucht; Alice Gautsch
Foreman; Toria Emas; Marie
Kelley; Wendy Taylor
Front row: (L-R) Teresa Farney;
Suzanne J Brown; Katherine
Newell Smith; Sarah Graham;
16
Les Dames d’Escoffier International
INCOMING BOARD MEMBERS
Back row: (L-R) Teresa Farney, Zola Nichols, Mary Moore,
Katherine Newell Smith, Wendy Taylor, Marie Kelley
Front row: (L-R) Alice Gautsch Foreman, Sandy Hu,
President Suzanne J Brown, Susan Slack
First Row OF PHOTOS:
DALLAS CHAPTER
Back row: (L-R) Mynetta Cockerell,
Cristiana Acerbi Ginatta, Mary
Kimbrough, Lynn Mattie, Aimee
Padden
Front row: (L-R) Dolores Snyder,
Renie Steves, Sharon Van Meter,
Gina Puente Brancato
Hawaii Chapter
Back row: (L-R) Holly Hadsell El
Hajji, Michelle Nakaya, Sabine
Glissmann, Carol Nardello, Beverly
Gannon, Jean Hull, Satomi Goo
Middle row: (L-R) Adriana Torres
Chong, Kellie Learmont, Ivy
Nagayama, Hayley Matson Mathes,
Shawn “Possie” Badham, Lori
Wong, Melanie Kosaka, Janice Yap
Kansas City Chapter
(L-R) Kathy Pelz, Dianne Hogerty,
Mary Pfeifer, Nancy Byal, and Jane
Zieha.
Los Angeles / Orange County
Chapter
(L-R) Nancy Eisman, Susan
Ballou, Catherine Evans, Diana
von Welanetz Wentworth, Virginia
Evans
Bottom Photo:
Minneapolis / St. Paul Chapter
(L-R) Barb Strand, Mary Ellen
Evans, Cindy Jurgensen, Lois
Tlusty, Karen Couné, Arlene CocoBuscombe, Mary Bartz
Front row: (L-R) Joan Namkoong,
Dorothy Colby, Kay Tokunaga,
Elizabeth Iwata, Abigail Langlas,
Oleo Paa’ Ogawa, Fern Tomisato
W I N T E R Q uarterl y 2 O O 9 17
PAST PRESIDENTS
Back row: (L-R) Dorene Centioli McTigue (Seattle; 1997-1998),
Pam Williams (British Columbia; 1998-1999), Dolores Snyder
(Dallas; 1989-1991), Carol Brock (LDEI Founder), Toria Emas
(Chicago; 2006-2007)
Front row: (L-R) Nancy Brussat Barocci (Chicago; 1995-1996),
Renie Steves (Dallas; 2001-2002), Pat Mozersky (San Antonio;
2005-2006), CiCi Williamson (Washington, D.C.; 2002-2003) TOP Row OF PHOTOS:
New York Chapter
Back row: (L-R) Mary Ellen Griffin,
Joan Carris, Marsha Palanci,
Deborah Mintcheff, Sue Huffman
Robison, Jan Hazard, Myra Clement
Front row: (L-R) Beth Allen, Lucy
Wing, Carol Brock, Lynn Fredericks,
Rachel Hirschfeld
Palm Springs Chapter
(L-R) Zola Nichols, Mary Clare
Mulhall and Ellen Sneider
MIDDLE Row OF PHOTOS:
Philadelphia Chapter
(L-R) Dottie Koteski, Elieen
Talanian, Nancy Miller, Pat Ward
and Aliza Green
Phoenix Chapter
(L-R) Gwen Ashley Walters, Eileen
Spitalny and Gaye Ingram
San Antonio Chapter
Back row: (L-R) Di-Anna Arias, Erica
Hanchey,
Mary Martini, Linda Triesch
BOTTOM Row OF PHOTOS:
San Diego Chapter
(L-R) Janet Burgess, Carole Bloom
and Marie Kelly
Front row: (L-R) Dolores Cakebread,
Marie Simmons, Paula Hamilton,
Sandy Hu
Front row: (L-R) Pat Mozersky, Rosemary Kowalski, Marty Gonzalez
San Francisco Chapter
Back row: (L-R) Amy Hoopes, Linda
Anusasananan, Jerry Di Vecchio,
Martine Saunier
Seattle Chapter
Back row: (L-R) Braiden Rex-Johnson, Diana Trent Dillard, Dorene
Centioli-McTigue, Jane Morimoto,
Rose
Ann Finkel, Joy Gulmon-Huri
South Florida Chapter
(L-R) Marianne Langen,
Ana Plana and Susan Weinstein
Front row: (L-R) Marcella Rosene,
Karen Binder, JoAnne Naganawa,
Alice Gautsch Foreman
18
Les Dames d’Escoffier International
executive Director
Greg Jewell
WASHINGTON DC CHAPTER
Front Row, Reclining: Katherine Newell Smith
Middle row: (L-R) Marsha Echols, Celeste McCall,
Cindy Kacher, Linda Roth.
Back row: (L-R) Phyllis Frucht, Teresa Farney, Nancy
Knoepfel, CiCi Williamson, Linda Joyce Forristal
St Louis Chapter
Lori Willis and Kathy Gottsacker
Carol Brock,
founder of LDEI
W I N T E R Q uarterl y 2 O O 9 19
Thank
you!
P A R TNE R ’ S
LUNCH
20
Les Dames d’Escoffier International
Partners & Dames Working Together
We applaud our partners and want to express appreciation for
their generosity in hosting a successful Partner’s Lunch at the
elegant Halekulani Hotel. One of the most popular conference
activities, the event was organized through the assistance of
Partnership Director Susan Weinstein. It was an opportunity
for donors to showcase their outstanding foods, beverages and
wares. During the grazing luncheon, conference attendees were
able to meet with the partners and become familiar with their
products. Without the partner’s enthusiasm and support, our
accomplishments would be less significant. Special thanks to
Wente Wines, Fairytale Brownies, Melissa’s Produce, Krups,
All-Clad, Whole Foods, Peter’s Chocolate, DFV Wines, Sugar
Foods, Hawaii Department of Agriculture, 360 Vodka, The Beef
Checkoff, Kona Gold Liqueur and Kaiulani Spice. Mahalo Nui
Loa – thank you very much!
W I N T E R Q uarterl y 2 O O 9 21
Left: LDEI members participate in a vertical fish tasting.
BELOW: Publisher Gary Luke with Carol Brock, Marcella
Rosene and Pat Mozersky.
Author Rachel Laudan’s informative cookbook provides
historical perspective on traditional and contemporary
foods of Hawaii.
E x p l o r i n g Hawa i i ’ s
C u l i n ar y H e r i t ag e
Saturday’s General Session began
with breakfast
and a keynote
presentation by
guest
speaker
Rachel Laudan.
Author of the
award-winning
book, The Food of Paradise: Exploring
Hawaii’s Culinary Heritage, the noted culinary historian discussed the origins and
evolution of native Hawaiian food. She
discussed how ‘Local Food,’ especially the
plate lunch - a fusion of East-West-Pacific
dishes - has become a testimony to the harmony in Hawaii’s “mixed-plate” society.
General
S E S S ION S
22
A V e r t i ca l
F i s h Tas t i n g
Hawa i i “ F i s h S p e a k ” A C OOKBOOK F O R
A LL S E A S ON S
by Dame Dolores Snyder (Dallas)
by Dame Susan Slack
(Charleston)
“FISH SPEAK”, the
language of fish-taste
characteristics took
place at 8:45 a.m.
with Chef George
Mavrothalassitis and
Marie Kelley teaching us how to taste
fish that was barely
cooked and lightly seasoned with olive oil and sea
salt. Three types of tuna had been lightly seared
on both sides in a non-stick pan. The Spear Fish,
Striped Marlin and Swordfish had been cooked
at 225 F. for 5 minutes. We were looking at color
and experiencing texture and flavor upon tasting.
The Big Eye tuna was deep red in color with a
firm, tender, and elegant texture. The flavor was
buttery and oily on the palate. Yellowfin was light
red in color with a meaty texture and an acidic
flavor that was a joy to taste. Burgundy describes
the color of the Skip Jack with a dense, meaty
texture and a tart flavor.
The quality of the six fish was top notch as was
the commentary of Chef Mavro, who was on the
first Vertical Fish Tasting team in 1994. Over the
years, tastings have taken place in Long Beach,
California, Washington, D.C., Florida, New
England and Seattle. Marie Kelley has produced
two videos for the professional and consumer.
“FISH SPEAK” has won “The Communicator
Award” and a “Telly Award.”
Tasting at such an early hour proved to be both
delicious as well as educational and I now have a
broader vocabulary to use in describing fish.
Publisher Gary
Luke of Sasquatch
Books attended
the Hawaii conference and spoke
briefly at the
General Session.
His comments
about the future
of our cookbook, Cooking with Les Dames
d’ Escoffier, were warm and hopeful. “The
book got this big because of the quality of its
manuscript.” He remarked, “An anthology
needs to be greater than the sum of its parts.
This one is.”
Luke believes that big book buyers consider it an ‘evergreen book,’ – “one that will
be around for a long time.” The Book of the
Month Club’s cookbook operation chose our
book and ordered over 2,000 copies. Luke
shared another tidbit, “Marcella Rosene (Seattle) has done a ‘roadmap’ of the book - her
personal favorites after two years of working
with the material. That is such a good idea,
I’m requiring it of all my cookbook authors
from now on.” (The “roadmap” is available
from [email protected].)
Thanks to all the contributor’s hard work,
especially Marcella and Pat Mozersky (San
Antonio), I think you will agree we produced
a book that our publisher is in love with - an
enviable position to be in. For up-to-theminute reports on how our book is faring and
in-depth coverage on cookbook events, watch
for the spring issue of the Quarterly.
Les Dames d’Escoffier International
M.F.K. Fisher
A W A R D S D INNE R
by Dame Teresa Farney (Colorado Chapter)
A
t the October 25th gala banquet
honoring M.F.K. Fisher’s
100th birthday, Cici Williamson
(Washington D.C.), presented
Louisa Kasdon, (Boston), the
second M.F.K. Fisher Award for
Excellence in Culinary Writing.
She received $1,000 and the trip
to the LDEI Annual Conference
in Hawaii to accept the award.
Louisa was honored with the award
for her article “Whole Foods Goes
Small,” written for Fortune Small
Business magazine. She told us of
her experience researching the story,
which traces the challenges of small
W I N T E R Q uarterl y 2 O O 9 organic farmers doing business with
mega-retailer Whole Foods Market.
She wasted no time jumping on a
tip that Whole Foods Market was
going to hire a “forager” to find and
help small local farmers, bakers, and
other food providers cope with the
demands of working with the huge
organic grocery chain.
“She’d (the forager) been on the
job all of seven minutes when I called
her,” she said in an interview with
CiCi.The story follows the behind
the scenes process of getting local
products on the shelves of Whole
Foods. She explains in a descrip-
tive way the pros and cons for the
producers doing business with a big
grocery store.Second prize of $500
went to The New York Times writer
Kim Severson for “Grandchild of
Italy Cracks Spaghetti Code.”
Third prize of $250 went to
Natalie MacLean (Ontario Chapter)
for her “ed, White and Drunk All
Over book.
Honorable Mention went to
Laura Taxel (Cleveland Chapter)
for “The Farmer in the Dell.”
Left to Right:
President Suzanne J Brown
L-R: Evi Ellias, Katherine Newell Smith,
Louisa Kasdon
At the MFK Dinner, Dames dine on Roasted
Filet of Beef with Sauce Bordelaise.
L-R: Louisa Kasdon and CiCi Williamson
Conference Co-chairs Joan Namkoong,
Kellie Learmont, Holly Hadsell El Hajji
Read all entries at www.ldei.org.
23
Compiled by
Karen Levin (Chicago)
ABOVE: Beer and
cheese samples
tasted by the
group.
LEFT: Barbara
Glunz-Donovan
and Jill Van
Cleave (Photos taken by
Karen Levin)
TOP: (L-R) Susan Slack, Richard Jerue, Anne Willan, Susan Wigley and Deidre Schipani. BOTTOM: Culinary students at Charleston’s Art Institute surround TV personality and cookbook author
Nathalie Dupree during a chapter fundraiser for the new LDEI cookbook. From the left, students are
Sierra Carter, Mark Jones, Dominique Ricks and Shaquetta Maloney who assisted at the event.
(Photos by Paige Canaday Crone)
C harleston
Paige Canaday Crone
On Friday, October 17th, Charleston Dames held a festive cookbook
signing fundraiser at The Art Institute of Charleston to celebrate the
new cookbook, Cooking with Les Dames d’Escoffier.
24
C hicago
On Monday, October 13, 2008, thirty-two members and guests gathered at Glunz Bavarian Haus for an evening of beer and cheese tasting.
Guided by Anthony Norkus of Louis Glunz Beers and Sara Hill, culinary manager for cheese education with the Wisconsin Milk Marketing
Board, the pairing of select artisan international beers with hand-crafted
cheeses was delicious and enlightening. The October Fest mood of the
evening was heightened when Anthony and Sara explained the pairing.
Guests and experts compared tasting notes for the different beer styles
and flavors and their affinity to certain types of cheeses. The tasting was
pronounced a huge success. Les Dames d’Escoffier International
(L-R) LDNY’s 2008 Inductees: Ursula Massoud, Patricia Savoie, Kathleen Sanderson, Regina
Ragone, Vanessa Trost, Sydny Miner, Patricia Cobe.
N ew York
Deborah Mintcheff Les Dames d’Escoffier New York welcomed their 2008 inductees on
October 4th at Restaurant Daniel. The event began with an elegant
reception, followed by the induction ceremony, presided over by Membership Co-chair Suzi O’Rourke. An inspired menu followed the ceremony with South Carolina
Shrimp with Spiced Carrot Coulis, Lime Gelee, Ginger-Scallion Salad
& Whipped Cilantro Cream, Pennsylvania Squab, Leg & Foie Gras
Pastilla with Young Radishes, Broiled Breast with Vadouvan & Avocado Chutney, ending with Cilantro Poached Pineapple with Coconut
Cream, Lime Rum Gelee & Pina Colado Sorbet. The menu was paired
with extraordinary wines courtesy of Castello Banfi Toscana.
S an
A ntonio
Linda Triesch,
Corresponding Secretary
Dame Jenny and Dame Rollie assembling Mufulettas
using her freshly baked Herb Focaccia.
W I N T E R Q uarterl y 2 O O 9 We operated our most
successful, sell-out booth
again, at the 17th Annual Herb Festival at Aggie
Park on October 18th. The
Herb Festival was founded
by Mary Dunford and is
generously supported by the
Texas Dept of Agriculture
under the guidance of Marilyn Magaro. Molly McAdams and Rollie Blackwell
were co-chairs for the booth
this year. Dames furnished
and sold baked specialties ranging from simple to
gourmet, in one of many
booths selling herbs, plants,
and related items. TOP: Dame Cathy Tarasovic demonstrated “Big Shrimp with Armenian Pesto” using Texas Shrimp
donated from the Texas Department of Agriculture.
BOTTOM: November event at Shiraz, Top Row: Rebecca Rather, Rashine Mazaheri, Susan Auler,
Mynetta Cockerell, Bunny Becker. Bottom Row: Pat Mozersky, Sharon Van Meter.
Other highlights of the event were Cathy Tarasovic, who demonstrated
a recipe to promote the LDEI Cookbook. Dame Jenny Mattingsley
stayed up all night baking over 200 loaves of Artisan breads, which sold
out within 90 minutes! Funds raised support the chapter’s Green Tables
initiatives. Note: The event theme was the Calendula, the herb of the
year for 2008. More information on this herbaceous flower can be found
at www.herbcompanion.com.
The first all-Dame event, held November 9th, for the prestigious
New World Wine & Food Festival (NWWFF) showcased the talents
of Rashine Mazaheri (San Antonio) at her “Shiraz” Restaurant along
with Rebecca Rather (San Antonio), Sharon Van Meter (Dallas) and
Mynetta Cockerell (Dallas). NWWFF was co-founded by Pat Mozersky
(San Antonio). Award-winning wines were provided by Susan Auler
(Dallas) of Fall Creek Vineyard and Bunny Becker (San Antonio) of
Becker Vineyards, who poured limited edition labels. Funds from this
and other week-long NWWFF events support many local charities.
25
S an F rancisco
Karola Saekel
During the large, highly successful Slow Food weekend in San Francisco on August 30 and 31, several Dames volunteered their time in the
farmer’s market section, putting in 4-1/2 hour shifts at the Civic Center Victory Garden and farm stands. Chapter president Paula Hamil-
ton tripled her contribution: She pressed husband, Chef Ed Hamilton,
and their young adult daughter into service as well. Paula also planned
a board retreat October 14 at her Oakland home to brainstorm ideas
for the coming year.
S eattle
Cynthia Nims
Seat tle Leads Launch of LDEI Cookbook
Treats included Walnut Fennel Tarts from Lisa Dupar, Fran Bigelow’s Original Cheesecake and Linda Augustine’s Fresh Vietnamese Summer Rolls. Libations included Kathy Casey’s cocktail
creation Rosemary Pear Fizz, Rose Ann Finkel’s Pike Brewery ales
and Northwest wines. Two of the chapter’s recent scholarship recipients—Lisa Kowalczik and Mary Crowe—were on hand as helpers, and the evening’s proceeds added over $5,000 to the chapter’s
scholarship funds.
Photos by Linda Augustine.
The Seattle Chapter was the first to celebrate the launch of Cooking
with Les Dames d’Escoffier. While all members have reason to be proud
of the project, this chapter boasts extra doses of hometown pride thanks
to publisher Sasquatch Books and the cookbook’s editor Marcella
Rosene. Kathy Casey hosted the October 16 soiree in delicious style at
her amazing event/development space, where over 100 attendees mingled with cookbook contributors and other Dames during a convivial,
cocktail-party setting.
Leslie Mackie brought her wonderful
Macrina bread with spreads Gina Batali greets guests with
her family’s famous salumi Julie Kramis Hearne serve
her mostarda di frutta
Look for articles on chapter cookbook programs in the Spring issue of the Q uarterly .
– Editor
26
Les Dames d’Escoffier International
Compiled by
CiCi Williamson (Washington D.C.)
AT L A N TA
Lisa Ekus-Saffer presented “Keys to Successful Media Appearances”
with Virginia Willis at
the WCR Conference
in New Orleans in September. She continues
her work as corporate
media trainer for the
Levy Restaurant Group
and, with Willis, has
launched
“Training
Wheels,” a national
off-site media training
program for culinary
Virginia Willis
professionals.
www.
LisEkus.com. Virginia is author of Bon Appétit Y’all: Recipes and Stories
from Three Generations of Southern Cooking.
Angie Quaale
BRITISH
C O LU M B I A
Angie Quaale, owner of
Well Seasoned - A Gourmet Food Store, was
honored as 2008 Small
Business of the Year by
the Langley Chamber
of Commerce for many
reasons including her
championing and promoting local farmers,
chefs, winemakers, wine
educators, and food
manufacturers.
www.wellseasoned.ca
C H A R L E S TO N
Nathalie Dupree will teach a one-week class at the new Culinary Institute of Charleston February 16-20. The facility is in their downtown
Palmer Campus. To see Nathalie’s and the institute’s other class offerings,
go to www.culinaryinstituteofcharleston.com.
W I N T E R Q uarterl y 2 O O 9 Co-owners Callie White and Carrie Morey of Callie’s Charleston
Biscuit Company made their second appearance on the NBC Today Show
in November to demonstrate the process behind their company’s awardwinning cheese biscuits. Carrie was a recent finalist in Martha Stewart’s
Doers into Dreamers Awards. For more information on this Charleston
specialty, visit [email protected]
Deidre Schipani was a special guest on Martha Stewart’s Satellite
Radio Show called MORNING LIVING, with hosts Kim Fernandez and
Betsy Karefrick. The culinary conversation was all about Charleston: the
restaurant scene, trends, farm to fork initiatives, chefs’ with their own
plantations; Food and Wine Festival 2009; Firefly Sweet Tea Vodka, the
love of biscuits (especially Callie’s Charleston Biscuits), and other foods
that speak to the Lowcountry soul.
Libba Osborne recently became co-owner of Leapfrog, a boutique
public relations firm in Charleston focusing on upscale “lifestyle” clients.
Client press placements include Vogue, Town & Country Weddings, Wine
Spectator, Cottage Living and on The Food Network and NBC’s TODAY
Show.”
Charleston’s historic Wentworth Mansion Hotel was featured the
November, 2008 issue of Arthur Frommer’s Budget Travel Magazine. Built
in 1886, the landmark is owned by Linne Lesesne and husband Rick
Windman. Visit www.wentworthmansion.com to learn more about this
elegant southern establishment.
C H I C AG O
Nicole Bergere was the subject of a very interesting article in the current
issue of Gastronomica. Handsomely illustrated and written by Maureen
Abood, the interview charts the course of Nicole’s varied career from 1984
when Nicole’s Bake Shop was born on the North Side of Chicago, and
today as owner of Nicole’s Divine Crackers.
Carrie Nahabedian, Sarah Stegner, and Gale Gand participated in
the Chicago Gourmet Festival, September 27-28 to rave reviews. Barbara
Glunz (House of Glunz) poured wines at the Festival. Carrie and Sarah
were featured in an event with The Chicago Network titled “The Birth of a
Restaurant.” Carrie was a speaker at the Armenian International Women’s
Association Conference in Buenos Aires, Argentina, the first week in November. Her topic was the connection of family to food and the importance
of the family bond.
Patty Erd and husband Tom were featured the October Hemisphere
magazine in an article on Milwaukee featuring The Spice House.
Nancy Siler, Director of Consumer Affairs and Public Relations, Wilton
Industries, Inc., and co-producer/host of the PBS-TV Show, “Bake Decorate
Celebrate!,” reports that the 3-year old show, will be airing in 46 countries
starting in April 2009. Nancy hosted a group of food writers for Wilton’s
80 Anniversary celebration in September, including CiCi Williamson
(Washington, DC). The two Dames discovered they are both Texans, and
Nancy gave CiCi a Texas-shaped cake pan.
Meme Hopmayer’s “Annual Cookie Exchange” was published in the
November 2 Chicago Tribune. This year’s recipes, which are sent to Meme
in advance of the luncheon will be duplicated and bound into a spiral book
to document the event.
lma Lach reports that the University of Michigan has just taken two
pieces of her art, 32 x 42 size, to hang in the new Cardiovascular Center
and two were displayed in the Main Library building. She is now working
on a book called Nature’s Gift, Ann Arbor, one of the most beautiful cities
she has ever seen.
Ina Pinkney was presented the Good Eating Award by the Chicago
Tribune. She was featured in “Date these Hot Chefs” article in TimeOut
Chicago and for her award from the Illinois Environment Council for
starting the Green Chicago Restaurant Co-op.
DALLAS
Liz Baron’s Blue Mesa Grill has been chosen to receive the 2008 Santé
Restaurant Award for Restaurant Bar in the Mountain/Southwest Region
for Spirits Hospitality (for her Tequila Bar program offering over 100 tequila brands). The awards honor restaurants and professionals that exhibit
outstanding achievement in spirits service and hospitality.
27
Dunia Borga, chef/owner of La Duni, a Latin kitchen and baking studio, was nominated for a James Beard award in pastry. Blending European
traditions with Latin American soul, La Duni mixes the flavors, aromas,
colors, textures, forms and sounds of both cultures to create the ultimate
“Mestizo” experience.
LO S A N G E L E S
Amelia Saltsman announces
that The Santa Monica Farmers’ Market Cookbook (Blenheim Press, 2007) has received four honors: the 2008
Writers’ Digest Grand Prize
for Self-Published Books;
the Santa Monica Public
Library Green Prize for Sustainable Literature (Local
Impact); PubWest Book Design Awards, Bronze Medal;
and was a National Indie
Cookbook Finalist.
Amelia Saltsman
Northern California chapter of the Society of Professional Journalists at an
awards dinner November 13 at Yank Sing restaurant in San Francisco. Karola retired from the San Francisco Chronicle in 2007 but continues to cover
the food scene. In more than 50 years at the San Francisco Chronicle, Karola
covered everything from fashion to floods, cults to custards, earthquakes to
ethnic cooking. She was the undisputed historian of the food section.
PHILADELPHIA
Betty Kaplan was the centerpiece of an October 2 article in the Philadelphia Inquirer about cooking classes, titled “Class Conscious.” Kaplan
specializes in teaching basic cooking techniques and knife skills.
Aliza Green did a national tour promoting her newest book, Starting
with Ingredients: Baking (Running Press), a big international baking book
with 350 recipes based on weight, making them reliable and easy to use
(cup measurements are also included). The book includes many glutenfree and dairy-free recipes.
S E AT T L E
Karen Binder has taken over the reins as Madison Park Times food columnist from Linda Burner Augustine. Binder, who has owned and operated the Madison Park Café for 29 years, boasts a wealth of anecdotes,
recipes and wine knowledge that will be featured in the monthly publication.
Christine Keff, chef/owner of Flying Fish restaurant in downtown
Seattle, was inducted into the Pacific Northwest Wild Salmon Hall of Fame
in September. Keff has served only wild-caught salmon at her restaurant
since 1996, and was chosen from among five finalists honored at the annual
dinner sponsored by the Pacific Northwest Salmon Center.
Leslie Mackie, Macrina Bakery & Café owner, opened in September a
new location just south of downtown Seattle in the SODO neighborhood.
The new space, which will serve coffee, pastries and lunch, represents Macrina’s most concerted effort yet to increase its sustainable practices, with
Silver-level LEED certification anticipated by year’s end.
SAN DIEGO
Louise Mathews was honored at the Association of Correctional Food
Service Affiliates International Conference in August, 2008. Louise received a Certificate of Appreciation and an award for her work as a lecturer/speaker and as a past International President. The Board of Trustees
thanked her for over 22 years of dedication to the organization.
Judi Strada’s beloved husband Randy passed away on October 29 after
a valiant 18-month battle against pancreatic cancer. Dames from many
chapters treasured Randy. Janet Burgess reminisces that one of her best
memories is of Randy doing the barbecuing at the chapter’s annual beach
party–in his cowboy boots!”
Candy Wallace was recognized by Sullivan University’s National Center
for Hospitality Studies as its 33rd Distinguished Guest Chef. She founded
the American Personal & Private Chef Association (APPCA), based in San
Diego, in 1996 as the first significant national effort to recognize the impact
of personal chefs and to provide career and management training to aspiring
personal chefs with their own businesses. www.personalchef.com.
SAN FRANCISCO
Jeannette Ferrary joined the Board of Directors of the Asian Culinary
Forum. For its inaugural weekend-long symposium, a major showcasing
of Asian cuisines and foodways, she organized the panel, The Politics and
Practicalities of Rice. Among the symposium participants were Madhur
Jaffrey, Raz Patel, Martin Yan and Niloufer King.
Karola Saekel Craib, received a lifetime achievement award from the
28
Karen Binder
Leslie Mackie
(L-R) Tom Hickey, director of Sullivan University’s National Center for Hospitality Studies; Candy
Wallace, executive director of the American Personal & Private Chef Association; and Kimberley
Jones, chair of Sullivan University’s professional-catering degree program; during ceremonies
honoring Wallace as Sullivan University’s 33rd Distinguished Guest Chef.
Les Dames d’Escoffier International
WA S H I N G TO N , D . C .
Nongkran Daks competed with the Food Network’s Bobby Flay in a “Pad
Thai Throwdown” filmed at Nongkran’s Thai Basil Restaurant in Chantilly, Virginia. A native of Thailand, Nongkran is known for her world class
Thai cuisine. As of press time, the contest results have not been revealed.
Look for this talented Dame on the Food Network this winter.
Carla Hall is competing on Bravo’s “Top Chef.” Episodes are shown
on Wednesdays at 10 p.m. (Eastern time). Carla is the chef and owner of
Alchemy Caterers. Her food balances the heart and soul of the South and
the refinement of her classic French training. She enjoys creating memorable
comfort dishes with fresh, seasonal, and local ingredients.
D ames G ather
Together
The Houston Chapter hosted a reception for seven Dames attending the Association
of Food Journalists Conference in October. Copresidents Merrianne Timko and Marion Tindall
arranged the reception at Robert Del Grande’s
Café Annie. More than 20 Houston Dames
attended along with out-of-town Dames Kitty
Crider (Austin), Teresa Farney (Colorado), Carol
Mighton Haddix (Chicago), Karen Haram (San
Antonio), Susan Nicholson and Susan Puckett
(Atlanta), and CiCi Williamson (Washington,
DC). Marion Nestle (New York) was a speaker
at the conference but flew home earlier in the
day. (Photo by CiCi Williamson)
The 11th Annual World of Flavors conference
for professionals was held November 6-8 at CIA
Greystone in Napa Valley. Featuring Mediterranean cuisine, over 50 chefs were brought in to
educate attendees about foods from Persia, India,
China, Morocco, Italy, Spain, Greece, Turkey, and
Lebanon. Some of the Dames who attended are
Teresa Farney (Colorado), Antonia Allegra and
Janet Fletcher (San Francisco), Karen Cassady
and Renie Steves (Dallas), Lisa Smith (Boston),
Ann-Michelle Albertson (Philadelphia), and
Najmieh Batmanglij (Washington, D.C.). (Photo
by Renie Steves)
Nathalie Dupree (Charleston), Barbara
Fenzel (Phoenix) and Cathy Cochran-Lewis
(Colorado) were judges at Sutter Home Winery’s
“Build a Better Burger Contest” in Napa Valley. All
Rita Gutekanst
are founding members of LDEI chapters. Cathy
is currently the president of IACP; Nathalie and
Barbara have served as past presidents.
Jane Tierney Milza (New York) and Susan
Fuller Slack (Charleston) were judges for the
2009 National Chicken Cooking Contest, to
pick three East Coast finalists, one each from
the New England, the Middle Atlantic and
South Atlantic regions. This was one of four such
regional events organized by Nancy Tringali
Piho (Washington D.C.), to select nine top
contestants to compete in May at the National
Cookoff in San Antonio.
Lila Gault (New York) enjoyed the afternoon
in Prosser, Washington with Seattle Dames Tricia
Gelles, Holly Smith, Kay Simon and Braiden
Rex-Johnson. The Dames gathered for a booksigning for Braiden’s latest book, Pacific Northwest
Wining & Dining (Wiley, 2007). The signing took
place in September at Chinook Wines, where
Kay Simon is winemaker/co-owner.
C H I C AG O
Dames Cater
to the
(L-R) Build a Better Burger: Nathalie Dupree, Barbara Fenzel,
Cathy Cochran-Lewis
(L-R) Teresa Farney, Antonia Allegra, Karen Cassady, Renie
Steves, Lisa Smith.
Front Row: (L-R) Dames Tricia Gelles, Holly Smith and Lila Gault
Back Row: (L-R) Kay Simon and Braiden Rex-Johnson
P re s i d e n t
Several Dames have been involved in feeding
Barack Obama. “Entertainment Tonight” notes
that President Obama’s treat of choice comes
from NASFT member Fran Bigelow (Seattle),
owner of Fran’s Chocolates. The 26-year-old
company’s Smoked Sea Salt Caramel in Milk
Chocolate is the President’s favorite.
When Obama visited his grandmother in
Hawaii, Holly Hadsell-El Hajji’s catering
company provided the meals. On election night,
W I N T E R Q uarterl y 2 O O 9 Top to Bottom:
Rita Gutekanst’s company Limelight provided
sustenance for the thousands of VIP’s that turned
out in Chicago’s Grant Park for the celebration.
Of the event, Rita says, “I have to add that one
of my favorite things that happened that night
was when a waiter would enter the kitchen to
pick up an appetizer and he would say, `Can I get
another Spinach Risotto Cake?’ and in the kitchen
we would yell in unison, ` Yes We Can.’ Oh the
hugging... the crying... the fist bumping...”
29
Summer 2009 Quarterly
Deadline
Spring 2009 Quarterly……February 20, 2009
PHOTOGRAPHY/IMAGES
Photos must be a minimum resolution of 300 dpi and be of good quality to be
considered. Include photographer credits if needed. ALL PHOTOGRAPHS MUST
COME WITH CAPTIONS TO BE PUBLISHED. Send submissions to: Susan Slack
(Charleston Chapter) at [email protected].
MEMBER MILESTONES
Dame’s Name (xx Chapter)
25-50 words as you would like to see it appear in print. Interesting or important
business-related activities or honors. Submissions with photos will receive prominent
positions. Press releases are not accepted. E-mail to CiCi Williamson at [email protected] by February 20, 2009. Entries received after this date will not
appear. The editorial board will place your entry in Headliners if warranted.
CHAPTER NEWS
Chapter & Title of Event (By your name, officer or title if any)
50-100 words per event as you would like to see it in print. We regret we do not
have space for menus. List the photos at the end of the description. Include IDs
and credits. Submissions not conforming to this format may not be printed due to
deadlines and volunteer’s lack of time. E-mail to Karen Levin, Kale23@ comcast.
net by February 20, 2009.
E-NEWSLetter
A bi-monthly publication to keep you informed about events in other chapters
and to encourage networking. The “Traveling Dames” section lists professional
conferences or events where you may find other Dames for networking. Do not
send press releases. Include an email contact, date, time, cost for chapter events.
Lack of space prevents member milestones, product news, listing of cooking
classes or tours. You will receive a reminder “call for e-news” email. Respond to
Emily Schwab at [email protected].
MEET YOUR NEW BOARD IN THE SPRING QUARTERLY ...
Tell us about your chapter’s fundraising and promotional events for the
new LDEI cookbook, Cooking with Les Dames d’Escoffier. We will share
your news and photographs in the Spring Quarterly. Send to Susan Slack
at [email protected]
30
Les Dames d’Escoffier International
#&-(*"/
Chocolate # 3 0 8 / * & ( * ' 5 4
Photo correction for the Seattle Chapter News,
page 19, 2008 Fall Quarterly:
Left to Right: Cynthia Nims, Nicole Aloni, and Lisa Dupar at
SaltWorks, Inc., in Woodinville, Wash., during the chapter's
May meeting.
03%&3"/:5*.&
803-%8*%&4)*11*/(
' " * 3 : 5" - & _ # 3 0 8 / * & 4 $ 0 .
“Soft, silky entry leads to a round, delicate, dryish
light-to-medium body with whipped cream and
mineral flavors. Finishes in a smooth, sweet, and
lightly warming powdered sugar, mild citrus zest,
and talc fade with nice length. A very smooth, clean,
and gently style vodka for martinis or neat. Impressive. The sweet frosting and mineral aroma and
flavor profile is exceptionally smooth with a nice,
spicy, tingling fade and very little warmth. Overall,
this is a clean, smooth, and balanced vodka.”
— Beverage Testing Institute
We took home the gold — for great vodka. No wonder.
360’s quadruple-distilled for a smooth finish, and optimal
eco-efficiency. Revolutionary bottle, made of 85% recycled
glass. Labels made of 100% PCW paper, and printed with
water-based inks. Green and Gold never looked so good!
© 2008 Earth Friendly Distilling Co., Weston, MO 40% alc./vol. (80 Proof) Distilled From American Grain
Vodka360.com Drink Responsibly. Drive Responsibly. Exist Responsibly.
Atlanta
Austin
Boston
British Columbia, Canada
Charleston
Chicago
Cleveland/Northeast Ohio
Colorado
Dallas
Hawaii
Houston
Kansas City/Heart of America
Los Angeles/Orange County
Monterey Bay Area
Minneapolis/St. Paul
New York
Ontario, Canada
Palm Springs
Philadelphia
Phoenix
San Antonio
San Diego
San Francisco
Seattle
South Florida
St. Louis
Washington, D.C.
Les Dames d’Escoffier International
P.O. Box 4961
Louisville, KY 40204
PRESORTED
FIRST CLASS
US POSTAGE
PAID
NEW ALBANY, IN
PERMIT #62
2009 LDEI Annual Conference
October 1-3
Sofitel Hotel Philadelphia
Plan now to attend the Annual Conference to join members of Les Dames
D’Escoffier who Take the Lead in the hospitality, culinary and related stages. The Conference hopes to provide an opportunity and a setting for les dames to
Enhance, Enrich, Engage and Enjoy themselves. Attendees will be comfortable in
the ambient accommodations of the Sofitel and challenged with the dynamic
educational sessions planned for the Conference. We also want attendees to
be invigorated with Philadelphia: its people, places, history, culture and food. This can be experienced simply with a walk through Rittenhouse Square, a
journey to the Reading Terminal Market, a stroll up Broad Street and the
Avenue of the Arts or a visit to our museums and historical sites.
As leaders, les dames, ‘Challenge the Process; Inspire a Shared Vision; Enable Other to Act; Model the Way; and ‘Encourage the Heart.’ The 21st
century requires leaders to look forward, but to remember the past; this is
something inherent in our members and our unique organization. It is said
that managers get other people to do, but leaders get other people to want
to do. We trust that the 2009 Conference meets these goals.
– Dottie Koteski and Anita Pignataro, 2009 Annual Conference Co-Chairs
For more about Philadelphia: www.sofitel.com, www.philadelphiaquiz.com,
www.readingterminalmarket.org, www.hellophiladelphia.com