- Les Dames d`Escoffier International

Transcription

Quarterly
Les Dames dʼEscoffier International
President’s Message
Philadelphia Chapter
Celebrates 20th Anniversary
LDEI Author Profiles
A Major Voice: Books by Dames
Eight Chapters Nominate Six
for Grande Dame
LDEI Board of Directors
Meet in Scottsdale
Past Presidents Gather
in the Napa Valley
Chapter News
Member Milestones
Philadelphia Chapter Board of Directors, 2004-2005
Standing (left to right): Anita Pignataro, Immediate Past President; Marjorie Kloss, Co-chair,
Membership.
Seated (left to right): Dottie Koteski, President; Lisa Bogan, Second Vice President; Louise Ceccarelli, First Vice President; Ronna Schultz, Treasurer; Nancy Miller, Recording Secretary; Mona
Sutnick, Co-chair, Scholarship.
Absent: Patti Klein, Public Relations Chair; Liz Thomas, Co-chair, Membership; Sandy Dych, Cochair, Scholarship; and Becky Roller, Corresponding Secretary.
A Taste of the Tropics Contest
Adelaide, Australia • Atlanta • Austin • Boston • British Columbia, Canada
Chicago • Cleveland • Colorado • Dallas • Hawaii • Houston • Kansas City
Le Donne del Vino, Italy • Los Angeles • Miami • Minneapolis/St. Paul
New York • Ontario, Canada • Palm Springs • Philadelphia • Phoenix
San Antonio • San Diego • San Francisco • Seattle • Washington, D.C.
Spring 2005
PRESIDENT’S MESSAGE
2004-2005 LDEI
Board of Directors
Once upon a time there was a young bride standing in her kitchen,
beginning to prepare her first ham. Her husband sat at the kitchen
table watching his bride as she sharpened a knife, set the ham on the
cutting block, and began to cut off about six inches of the ham.
“Whoa! Whoa!” said the husband. “Why are you going to cut the end off the ham!!??
“Well,” said the bride, cocking her head, “I don’t really
know but that’s the way my mother always did it.”
The husband said, “Why don’t you call your mom
and ask her why she cut the end off the ham?”
So the bride picked up the phone and called her
mom. “Mom,” she said, “why do you always cut the
end off your hams?”
“Well,” her mother answered, “I don’t know why.
Your grandmother always cut the end of her ham so
I always have. Why don’t you call grandma?”
So the bride picked up the phone and called her
grandmother. “Grandma,” she said, “why do you
cut the end off your hams?”
And grandma replied, “Well, honey, the pan I have to
cook the ham in is six inches shorter than most hams, so I
have to cut the end off the ham for it to fit in the pan.”
Have we become like the young bride, repeating the
way we do things because they have always been
done that way? Well, if we have, the 2005 Board of
Directors is going to examine many of our programs
and see if we might be “cutting the end of the ham
off” unnecessarily.
Peer-To-Peer
GRETCHEN MATHERS (Seattle; LDEI Immediate Past President)
is going to be working on revitalizing a program that was
developed in 1995 by ANN YONKERS (Washington, D.C.;
LDEI Past President ‘93 - ‘95) and ALICE GAUTSCH (Seattle),
then called the Chapter Networking Program. This
program was a Chapter Exchange Program whereby
chapters were paired and could exchange visits from
Dames. We will be reworking this wonderful concept under the new title of “Peer-To-Peer.” Watch for more on
this program in the next Quarterly.
Member Benefits
GLORIA SMILEY (Atlanta; LDEI Treasurer) is working to find
more ways LDEI might be able to provide benefits to
our members. She is currently investigating the possibility of making group health insurance available
as well as other benefits that have been suggested.
More will follow regarding these ideas.
Name Definition
The chapter votes are in on the “name definition survey.” With twenty (20) of our twenty five (25) chapters
reporting, sixteen (16) voted for “no name change.” The
majority has spoken and the LDEI Board of Directors has
determined the name will remain the same.
Public Relations Reference Manual
The investigation into the name change has shown the
need for greater education about the organization
within our own chapters. SANDY HU (San Francisco; LDEI
3rd VP) reminds us that on our website is a wonderful Les
Dames d’Escoffier International (LDEI) “Public Relations
Reference Manual.” The website was developed by
the International Public Relations Committee specifically for LDEI Chapter Communications Liaisons. This
manual has been online since October 2003. Please
go to the website and download this terrific tool for
your chapter. Directions for logging onto the website
are on page iv in your 2005 Membership Directory.
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LDEI Endowment Fund
President
Dianne Hogerty
5825 Dearborn
Mission, KS 66202-2745
913-722-0055 ext 234
913-789-9228 fax
[email protected]
First VP/President Elect
Our LDEI Endowment Fund is 13 years old. Due to lower interest rates and low deposits the Endowment Fund’s growth
is virtually at a standstill. The Board of Directors would like
to see this fund revitalized so we can be more aggressive
about giving back to the community at large. LDEI Treasurer,
GLORIA SMILEY, is looking into better investment strategies for
the fund. The LDEI Board will also be discussing ways to energize our gifting to the fund.
MFK Fisher Award
We currently have a committee reviewing the “MFK Fisher
Award” that includes CICI WILLIAMSON (Washington, D.C.;
LDEI Past President ‘02-‘03), CONNIE HAY (Washington, D.C.;
2nd VP ‘03-‘04) and PEG RAHN (Los Angeles; Director-atLarge). They will be reporting to the LDEI Board of Directors
before our summer board meeting.
Pat Mozersky
204 Cliffside Drive
San Antonio, TX 78231
210-492-4336
210-492-5745 fax
[email protected]
Second VP/Quarterly
Jerry Di Vecchio
2765 Filbert St.
San Francisco, CA 94123
415-346-4521
415-346-4521 fax
[email protected]
Third VP/Communications, PR
Quarterly
Sandy Hu
380 Roosevelt Way
415-626-1765
415-651-8886 fax
[email protected]
Website
Gaye Ingram, CCP
3510 E. Claremont
Paradise Valley, AZ 85253
602-955-2661
602-955-3645 fax
[email protected]
JERRY DI VECCHIO (San Francisco; LDEI 2nd VP) is in the process
of updating our Quarterly. We are looking forward to the
improvements that she will be making to our Quarterly. For
many of our members the Quarterly is the main connection
they have with the membership at large.
We will be improving our website, making it easier to navigate. And we will be encouraging all our chapters to utilize
the website more frequently!! Like every other print directory, ours is out of date the moment it’s printed. Members
move, change jobs, change telephone numbers. Go
online to get the most current membership information.
Directions for logging onto the website for online database
are on page vi in your 2005 Membership Directory.
Chapter Expansion Task Force
We are going to examine our chapter expansion program.
A task force will be assembled and they will be looking at
how we can improve our expansion program. It is very exciting to see our recent chapter growth–five chapters in
just two years, but we have some housekeeping items we
need to tidy up before we continue in an aggressive way.
Secretary
Treasurer
Gloria Smiley
4245 Conway Valley Road NW
Atlanta, GA 30327
404-261-1630 (H)
404-261-4351
[email protected]
Past President
Gretchen Mathers
2415 Airport Way
Seattle, WA 98134
206-689-7330
206-689-7303 fax
[email protected]
Director-at-Large
Auction
Toria Emas
435C Grant Place
Chicago, IL 60614
312-554-2141
773-528-0622 fax
[email protected]
LDEI National Partnership Program
Cate Simpson
8-877 West 7th Avenue
Vancouver, BC V5Z 1C2
Canada
604-730-9626
604-708-3048 fax
[email protected]
GAYE INGRAM (Phoenix; LDEI Secretary) will be overseeing
the Auction project. EILEEN SPITALNY (Phoenix) and GENA BERRY
(Atlanta) have enthusiastically agreed to spearhead the
Auction. Our Auction has been a big success in years past
and we don’t want to lose momentum!
And, last, but not least, PAT MOZERSKY (San Antonio; First
VP/President Elect) is hard at work with SUSAN WEINSTEIN
(Miami), our Partnership Development Director, to develop our 2006 partnership program.
It is healthy for an organization (and for individuals, too) to go
through the exercise to make sure we aren’t just “cutting the
end off the ham” in the same old way without knowing why.
Only by reexamining the way we do things now can we position LDEI for healthy growth in the future.
Wishing you a wonderful spring,
Director-at-Large
Director-at-Large
Peg Rahn
25 Monterey Lane
Sierra Madre, CA 91024
626-355-2084
626-355-2084 fax
[email protected]
Executive Director
Greg Jewell
P.O. Box 4961
Louisville, KY 40204
502-456-1851
502-456-1821 fax
[email protected]
480-513-0985
[email protected]
Les Dames d’Escoffier International
Philadelphia Chapter Celebrates 20th Anniversary
By Dorothy Koteski (President), Philadelphia Chapter
On Sunday, December 5, 2004, members of the Philadelphia
Chapter honored their founders during a formal tea at the
Rittenhouse Hotel. LDEI President, DIANNE HOGERTY, who flew
in from Kansas City to attend the event, congratulated the
chapter and its members for their long history and expressed
her pleasure to be invited to the celebration. GRANDE DAME
CAROL BROCK (New York) and LDEI founding members provided attendees with a brief oral history of the founding of
the International organization and the pivotal role that the
Philadelphia Chapter had with its formation.
Les Dames of the Philadelphia Chapter were pleased to
host nine of the original 16 charter members: MARY BENTLEY,
CLAIRE BOASI, SUSANNA FOO, MONA DOYLE, ALIZA GREEN, MAXINE
KEYSER, KATHLEEN MULHERN, LOIS PEARSON, and GRANDE DAME JULIE
DANNENBAUM. Charter members unable to attend but who were
recognized were: WENDY BORN, JANE BLUMENTHAL, CHERYL COTTON,
JUDY DIVICARIS, CARLA FUSARO, KIKI OLSEN and JUDY WICKS.
REMA GIORDANO, Catering Manager at the Rittenhouse Hotel,
and her staff provided an exquisite selection of delicacies
and personalized service for the Philadelphia Dames and
their guests. The beautiful setting of the Cassatt Tea Lounge
in the hotel facilitated the renewal of old friendships and opportunity to develop new relationships among the members.
Second Vice President, LISA BOGAN, orchestrated the photo
sessions with photographer David Long. Public Relations
Chair, PATTI KLEIN, assisted Carole Springer, reporter from the
Main Line Times, which resulted in significant press for the
chapter and Dames residing in that readership radius.
Since its existence, the Philadelphia Chapter has awarded
many scholarships to area culinary schools and universities;
provided grants to community based organizations such
as BABY MANNA, of the Greater Philadelphia Food Bank
for baby formula distributions through the MOMOBILE; provided grants to Philabundance, a non-profit member of the
Philadelphia Anti Hunger Coalition, for constructing and purchase of equipment for a new demonstration kitchen; and
volunteered services of member Dames for ongoing, in-kind
inner city nutrition education programs. Additional activities
over the life of the chapter have included: establishment of
the Drexel University Cookbook Library, Project H.O.M.E. mentoring; Back Home Café and Catering; and Hospitality House
within Kensington Housing Program that provides support services for homeless women and their children.
Past Presidents of Philadelphia Chapter. From left to right: Lynn Buono, 2000-01;
Anita Pignataro, 2002-04; Rosalie Rivera, 1994-96; Irene Rothschild, 1998-99;
Julie Dannenbaum, 1984-86; Claire Boasi, 1986-88. Absent: Mim Enck, 1988-93;
Irene Silver, 1993-94; Elisabeth Rozin, 1996-98; and Carmen Jones, 1999-2000.
Joanne Jordan and Patricia Ward, Philadelphia Dames.
Philanthropic activities from 2000 to 2004 of the Philadelphia
Chapter include:
• Scholarships to local students: $28,000
• Community outreach contributions: $7,000
• Contributions of time, talent, and labor of members for
community outreach projects
• Establishment of Les Dames d’Escoffier Julie Dannenbaum
Endowment Fund with the Philadelphia Foundation
Dottie Koteski made this champagne toast at the 20th
Anniversary Celebration: “Today we honor the vision and accomplishments of the founding members of the Philadelphia
Chapter of Les Dames d’Escoffier. We also acknowledge
the contributions and achievements of subsequent members, but now it is we, the current and future members, who
are custodians of the chapter. So, let us toast the Past, the
Present and the Future of Les Dames of Philadelphia.”
Champagne Toast.
Photos by David Long.
Spring Quarterly 2005
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Dames Who Write, Write Lots
And the Action Doesn’t Stop with Words
By Jerry Anne Di Vecchio, San Francisco Chapter
More than 72 Dames with books to their credit contributed thumbnail career sketches that
stagger one with the energy, vitality, and involvement of these women. On pages 4-13,
many of these Dames (the balance will be in your next Quarterly) and the books they have
produced are assembled in a bibliography of works, sometimes with references to other
Dames who have been part of the book making process.
Clearly writing is both an art and a tool that Dames employ in many ways, but books seem
to have a special attraction, and, like potato chips, one nearly always leads to more.
Cookbooks dominate this list, but in such variety and of such scope, from pure fun to serious
service tomes dealing with health and food science. Some are gloriously pictorial, others are
almost poetic with prose, some are just down-right hardworking, but all are intended to be
used, and the culinary skills of Dame authors are insurance for success. Of course, it’s not just
‘by bread alone’ in these books; all the dimensions that define our mission—wine, the table,
the production of foods, and more—are also captured by Dames in the literary format of
books. Read on!
LINDA ANUSASANANAN
San Francisco
As Sunset Magazine’s Recipe Editor and Food Writer for over 33 years, LINDA ANUSASANANAN has
created thousands of stories for the magazine and special publications, including Sunset
Recipe Annual books from 1988 to 2004. Much of her writing is based on extensive travel—a
personal passion. In 1988, she was among the first American journalists permitted to visit
private homes in China. This trip and others to Southeast Asia provided content for Sunset’s
Chinese and Oriental Cookbooks which Linda wrote as a special consultant to Sunset’s
book division. She’s has served as President of San Francisco Dames and the Association of
Chinese Cooking Teachers.
NANCY BAGGET
Washington, D.C.
KAREN ADLER and JUDITH FERTIG
Kansas City/Heart of America
The dynamic duo of KAREN ADLER (left)
and JUDITH FERTIG (right) almost didn’t
happen. As authors of rival Kansas City
restaurant recipe cookbooks, the chef’s
knives were drawn. When those knives
became barbecue tongs, the “BBQ
Queens” were born. Adler and Fertig
have collectively authored 20 cookbooks that have sold over 500,000 copies, including Fertig’s IACP and James
Beard Award-nominated Prairie Home
Cooking, Prairie Home Breads, and AllAmerican Desserts.
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An award-winning cookbook author, NANCY BAGGET specializes in American baking and desserts. Her upcoming The
All-American Dessert Book (400-page, 160-recipe, full color)
is scheduled for fall 2005. A national author tour, satellite
media tour, and national advertising are planned. Her The
All-American Cookie Book was nominated for both 2002
James Beard Foundation and IACP cookbook awards;
125,000 copies are in print. Her International Chocolate
Cookbook won the IACP “Best Baking Book” award; and
her International Cookie Cookbook was in print for over
ten years. She’s a frequent guest chef, with appearances on “Today, Good Morning America,” NPR’s “All Things
Considered,” and many other shows.
KAREN BARNABY
British Columbia
Chef KAREN BARNABY has also been an author and cooking
teacher for more than 25 years. Chef at Toronto’s popular
David Wood Food Shop, she then moved to Vancouver
and became Executive Chef at the trend-setting Raintree.
In 1995 she became Executive Chef at the Fish House in
Stanley Park. Karen is the award-winning author of several cookbooks, Past President of British Columbia Dames,
and a charter member of the Chef’s Table Society of
Vancouver— a chefs’ organization committed to using local ingredients in regional cuisine. The organization
supports education of young chefs committed to these
goals.
GAIL BELLAMY
CAROLE BLOOM
GAIL BELLAMY, Ph.D., CCP, is Managing
Editor and Food Editor, Restaurant
Hospitality magazine; Restaurants Editor,
TablewareToday magazine; and Food
Editor of the Cleveland radio program,
“Supper and the Silver Screen.” From
1995 to 1998 “Gail Bellamy On Dining
Out” appeared online at AOL’s “Food
& Drink Network.” For six years, Gail was
Contributing Food Writer for Cleveland
Free Times; her food and wine writing appears in numerous publications. In addition to her own books, she’s contributed
to eight others, including The Wall St.
Journal Guide To Business Travel In The
U.S. And Canada, Bergh’s International
Digest Of Gastronomy, Cookery And
Wine, and Paul Wallach’s Dining Out.
A chocolate expert and author of seven books on the arts of
desserts, pastries, and confections, CAROLE BLOOM is at work on
her eighth, a comprehensive baking book to be published by
John Wiley & Sons, Inc., fall 2006. Carole contributed to the revised, updated Joy of Cooking, and has written feature articles
for culinary magazines including Bon Appétit, Gourmet, Food
& Wine, Fine Cooking, EatingWell, and Cooking Light. She’s a
frequent TV guest chef on shows such as “Today, CNN, ABC
World News, This Morning, Better Homes and Gardens,” and
“Seasonings” on PBS. Her All About Chocolate received the
1999 “Best Book Award” at Eurochocolate in Perugia, Italy.
Cleveland
San Diego
FRAN BIGELOW
Seattle
Owner and founder, in 1982, of Fran’s
Chocolates, FRAN BIGELOW is Seattle’s premier artisan chocolatier. A business graduate from the University of Washington, her
interest in chocolate and pastries led her to
train at San Francisco’s California Culinary
Academy. Her company features specialty desserts focused on chocolate and
a chocolate truffle that became the foundation for her complete line of chocolate
confections. Her book, Pure Chocolate
(2004), started as a compilation of dessert
recipes continually requested by customers. Fran’s desire was to get more people in
the kitchen simply melting a bar of chocolate and enjoying the flavor. Her recipes
are designed for clarity and ease, and use
readily available ingredients.
Washington, D.C.
While living in Italy in the early ‘70s, SUSAN
BELSINGER met Carolyn Dille; intrigued
by European lifestyle, they decided to
teach Americans about cooking with
fresh herbs and seasonal ingredients.
Returning to the U.S., Gourmet magazine published their 12-articles series, “A
Calendar of Herbs.” Thus began Susan’s
writing career. A culinary herbalist, she
educates about gardening and cooking, teaching, lecturing, and writing. She
does food styling and photography, produced a video, and is widely published
– Baltimore Magazine, Better Nutrition,
Fine Gardening, Food & Wine, Gourmet,
Herb Companion, The Herbarist, Kitchen
Gardener, Natural Home, Organic
Gardening, The Washington Post, The
Washington Times, Vegetarian Times,
and Woman’s Day.
New York
New York Chapter board member,
CLAIRE CRISCUOLO, RN, is the co-founder
and Chef of Claire’s Corner Copia
and Basta Trattoria. Both restaurants
are located across from old campus at Yale University in New Haven,
Connecticut. Claire is the author of
three cookbooks. Since spring of 2001,
she has been a freelance columnist
for the New Haven Register and writes
the bimonthly column, “My Vegetarian
Kitchen,” featuring pairing flavor and
good health along with three recipes
and health-related news.
SUZANNE BROWN
CAROL CUTLER
Principal/Owner of Brown Marketing
Communications
LLC,
Marketing
Communications Professional SUZANNE
BROWN is well-recognized for her expertise
in the international coffee and tea industries. She is a published writer, speaker at
world conferences, and known as the
“go to” person for insight on cross-cultural
marketing and industry trends. Suzanne
has helped numerous clients make global connections to successfully market
new and existing products and services
across cultures. Her creativity and experience in research and analysis, product
marketing, events marketing, retail program development, and public relations
extends to a broad array of allied coffee
businesses including equipment manufacturers, flavored syrups, foodservice,
and other distribution channels.
In Paris while attending art history classes
at the Ecole du Louvre, CAROL CUTLER also
studied at the Cordon Bleu and Ecole
des Trois Gourmandes, founded by
Julia Child, Simone Beck, and Louisette
Bertholle. Carol worked in well-known
restaurants kitchens, including Auberge
du Pere Bise in Talloires (then a Michelin
three-star). After a career as art critic,
Exhibitions Curator at the National
Gallery of Art and the Metropolitan
Museum, and Cultural Affairs Reporter
for the local CBS radio station, she
turned to writing cookbooks, seven in
all. Carol has also written for national
magazines, consults, and is currently
working on a new book.
Atlanta
SUSAN BELSINGER
CLAIRE CRISCUOLO
Washington, D.C.
BEVERLY COX
Denver
Busy BEVERLY COX is Food Editor, Native Peoples Magazine; former Food Editor and Director
of Food Styling, Cook’s Magazine; holds a Grand Diplôme from Paris’ Le Cordon Bleu; apprenticed with Gaston LeNôtre; and has written 11 cookbooks. The books have won a number of James Beard and IACP category and Julia Child awards. Beverly also works as a
food stylist and cooking teacher; develops recipes and recipe booklets for commercial
companies; speaks Spanish and French; and has traveled widely in Mexico, Central, and
South America. She lives on a ranch, homesteaded by her great grandfather in 1870, on the
high plains of North Central Colorado.
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DAMES WHO WRITE
JERRY ANNE DI VECCHIO
ALLISON ENGEL
BARBARA POOL FENZL
Beginning her career as Food and Wine
Editor in 1959, JERRY DI VECCHIO was at
Sunset Magazine for 43 years. During that
time, she also ran the magazine’s Southern
California office, and wore various hats,
none straying far from food. In addition,
she wrote, as an editor, many books for
Sunset’s book division often incorporating material she created for the magazine. One of Jerry’s early efforts, Sunset’s
Mexican Cook Book—part of a pioneering
paperback series—was repeatedly reissued and sold over 2,000,000 copies. Now
retired, she continues to writes for various
publications, consults, advises industry clients, and has a book or two in the works.
With her identical twin, MARGARET ENGEL,
ALLISON ENGEL co-authored Food Finds:
America’s Best Local Foods and the
People Who Produce Them. There have
been three editions of the book, which
was purchased by the Food Network
and turned into a television show, also
called “Food Finds,” that continues to this
day. The Engels produced the show for its
first year, then an independent production company took it on. Allison was the
original “Source” columnist for Saveur,
and has written for this magazine since
its founding. She has also written food articles for The Washington Post, Traditional
Home, Metropolitan Home, Country
Home and other publications.
Barbara Pool Fenzl, CCP, is a major
culinary player: owner of Phoenix’s Les
Gourmettes Cooking School, established in 1983; host of the PBS series,
“Savor the Southwest,” and KAET’s
pledge drives; author of two cookbooks; cooking teacher in the U.S. and
the French Perigord; former Food Editor
for Southwest Passages and Phoenix
Home and Garden magazines; contributor to Bon Appétit magazine and
other publications; Past President of
Phoenix Dames; holder of key rolls
in IACP, AIWF, and the James Beard
Foundation; in the Arizona Culinary
Hall of Fame; named “Greater Phoenix
Chef’s Association Humanitarian of
the Year;” honorary chairman of numerous fundraising events; and much
more.
San Francisco
Palm Springs
Phoenix
SARA JANE ENGLISH
Austin
SUZANNE DUNAWAY
In addition to other publications that she
has written, SARAH JANE ENGLISH is the author
of four books on wine and food. She’s
Wine/Food Editor for Country Lifestyle and
has freelanced more than 900 articles for
magazines and newspapers including
Peak, Wine News, Wine Spectator, Wine
Enthusiast, EatingWell, Texas Highways,
Food Arts, Market Watch, and Wine and
Spirits.
Los Angeles
An author and illustrator, SUZANNE DUNAWAY
has written two books. She reports, “The
first one was a joy to write as it was unconventional and, I hope, saved many home
bakers much time and travail with breadbaking. The second was a love affair with
Rome and Roman cooking, which I feel to
be one of the simplest, best cuisines of all.”
As noted in this Quarterly’s Milestones, she
has recently had a book signing in Rome.
She finds writing and illustrating a book to
be very personal and says it can be trying. But she’s doing it again!
NATHALIE DUPREE
MARY ANN ESPOSITO
Boston
MARY ANN ESPOSITO says she has just put the
last touches on her latest and ninth book,
Ciao Italia Pronto!, that will be published
by St. Martins Press and is due fall of 2005.
All of her books deal with Italian food
and travel, and her very first book, Ciao
Italia, is in its 30th printing. These books
are a repository for many traditional recipes highlighted over the years on her PBS
series “Ciao Italia,” now the longest running cooking show on television.
Atlanta
From star chefs and product endorsements to home cooks and practical
recipes, NATHALIE DUPREE is a walking food
encyclopedia. For over 30 years, she has
been a culinary advocate with a dual
focus of “New Southern” and “Real Life”
cooking and entertaining. In spreading
the good word about cuisine and the
culinary industry, Nathalie has authored
pioneering cookbooks, written for newspapers and magazines coast to coast,
starred in and produced countless “must
see” cooking shows, and provided highquality representation for food organizations and businesses. Additionally, she
has personally taught and mentored
over 10,000 students, many of whom
have become successful chefs, authors,
food professionals, and home cooks.
6
ARLENE FELTMAN-SAILHAC
New York
Owner/Director of the 25-year-old
De Gustibus in New York’s Macy’s
Demonstration Cooking School, ARLENE
FELTMAN-SAILHAC’s programs have featured over 700 prominent chefs, cooking teachers, and food professionals. In
1997, Arlene received the “Women of
Distinction Award” from the New York
Chapter of the Roundtable for Women
in Foodservice. In 2001, she received
the “IACP Award of Excellence/
Cooking School Category.” Arlene coproduced a video of the book she coauthored, Trucs Of The Trade.
FERTIG, JUDITH
See Karen Adler
JANET FLETCHER
San Francisco
MARY ELLEN EVANS
Chicago
Founder of The Write Cook, MARY EVANS has
27 years of culinary experience. A former
cooking school director, she shares her
passion for food through cooking classes,
developing recipes, and writing. She has
written two books, one on vegetables
and the other features easy and elegant
recipes with a French flair. Her upcoming
book, A Chicken for Every Pot (Broadway
Books, 2006), focuses on global, one-pot
cooking using America’s favorite bird,
chicken. Addicted to travel, she also
leads food-related tours in France.
Author or co-author of 18 books on
food and wine, JANET FLETCHER declares,
“If I had to choose a favorite, it would
probably be Fresh from the Farmers’
Market, which promotes shopping and
cooking from the farmers’ market.”
She reports that her best seller is Pasta
Harvest, a collection of vegetable
sauces for pasta. She has high hopes
that her newest book, Four Seasons
Pasta — something of a sequel, will do
as well. She gathered many of the vegetable sauce recipes on trips to Puglia,
Campania, and Sicily. As these titles
show, her passion is produce—growing
it, cooking it, writing about it.
DAMES WHO WRITE
CHERYL FORBERG
Los Angeles
Integrating her training as a Chef and Registered Dietitian, CHERYL FORBERG writes
healthy cookbooks. These distinctive skills keep her in demand as a recipe developer
and writer for corporate clients and print media. Serendipity played a key role in her
discovery of food writing when the position of Health Editor was created for her at
Cooking.com. The recipe makeover column led to bigger assignments with national
cooking magazines and newspapers. Cookbooks came next. Though she has written
and co-authored several, her favorite projects are developing recipes for hire. She is
currently working on The Paleo Diet Cookbook with Dr. Lynda Frassetto, University of
California San Francisco.
BEVERLY GANNON
Hawaii
The Haliimaile General Store Cookbook celebrates BEVERLY GANNON’S restaurant in
Haliimaile on the Island of Maui. She wrote the book to feature the many seasonal
dishes that have made her restaurant a landmark in Hawaii. Bev also owns and operates Joe’s Bar and Grill in Wailea, Maui, and Celebrations!, a catering company.
ANNE GARDINER AND SUE WILSON
British Columbia
Partners in The Inquisitive Cook, ANNE GARDINER (pictured)
and SUE WILSON say their interest in food likely began as
children in the Okanagan Valley of British Columbia,
where they enjoyed wonderful tree-ripened fruit and
exquisite home-grown vegetables. As time went by
and they attended university for degrees in Home
Economics (in different fields), then Education, food
retained its fascination. The evolution of their book on
how science is part of cooking, written in conjunction
with San Francisco’s Exploratorium, seemed to be a
logical next step. They have found that understanding
how cooking works from a scientific perspective and
the logic of techniques intrigue all ages—from small
children to adults. Their newspaper and magazine articles have garnered a large audience, and a second
book is now in progress—as there’s always another
cooking question around the corner.
ROZANNE GOLD
New York
“Since the age of five,” says ROZANNE GOLD, “I’ve carried a cookbook around like a security blanket. I enjoyed writing fiction and poetry when I was a teenager, but sadly, no one knew to encourage me. I
have been lucky, later in life, to unite the quiescent
passions, authoring nine cookbooks, countless articles, and now, my first screenplay (a comedy about
a woman chef), and a children’s book, too. . . I have
spun essays and dialogue into my cookbooks, short
verse, and a lengthy poem. No one noticed. Perhaps
one day.” Chef-Director for Joseph Baum & Michael
Whiteman Co., Rozanne also wrote for The New York
Times and Bon Appetit, and did articles for Gourmet,
Cooking Light, More, Food Arts, Modern Maturity,
and Cheers.
7
DAMES WHO WRITE
JOYCE GOLDSTEIN
JAN TURNER HAZARD
JOYCE JUE
JOYCE GOLDSTEIN is a consultant to the
restaurant and food industries. For 12
years Joyce was Chef/Owner of the
ground-breaking Mediterranean restaurant, SQUARE ONE, in San Francisco; it
received numerous prestigious industry
awards. Earlier, Joyce was Chef of the
Cafe at Chez Panisse for three years. She
was also Visiting Executive Chef of the
Wine Spectator Restaurant at the CIA
in the Napa Valley. Joyce was voted
San Francisco FOCUS magazine’s “Chef
of the Year” in 1992 and received the
“James Beard Award for Best Chef in
California” for 1993. She is a Founding
Member of the Association of Women
Chefs and Restaurateurs, a prolific award
winning cookbook author, and frequently published in other media.
Half-Baked Gourmet Party Food is JAN
HAZARD’S first cookbook. The book contains over 200 recipes for party foods;
for an intimate rendezvous to snacks
for the soccer team, there are appetizers to suit the mood and occasion.
“Writing the book was a terrific learning
curve,” states Jan. While Food Editor
for Ladies Home Journal magazine she
edited more than a dozen cookbooks
for that publication, “but writing your
own book is very different,” she continues. Jan is Past President of New York
Dames. She’s also a writing partner
with NANCY BYAL (Kansas City/Heart of
America); they write about kitchen
gadgets as the GadgetGals™ .
The most recent cookbook by JOYCE
JUE, Savoring Southeast Asia, won the
“2001 IACP Best International Cookbook
Award.” Previously she authored five other books. For over 10 years, Joyce wrote
for the “East-to-West” food column in the
San Francisco Chronicle. She has also
contributed to Food & Wine Magazine,
Fine Cooking, Cooking Pleasures, San
Francisco Examiner, Prodigy, Cooking.
com, The Restaurant Lover’s Companion,
and numerous other publications.
San Francisco
New York
Philadelphia
Boston
The first cookbook published by Camden
House, the publishing arm of EatingWell
Magazine, was TERRY GOLSON’S For
Goodness Sake. The book was also a
James Beard Award nominee. Terry confirms that she actually came up with and
tested each recipe for her 1,000 Lowfat
Recipes cookbook. She took a writing
break while her sons were little, but now
has a new book in the works.
GERALYN DELANEY GRAHAM
New York
RESOURCES PR—a boutique public relations agency specializing in the food,
wine, and hospitality industries—was created in 1993 by Principal GERALYN DELANEY
GRAHAM. RESOURCES has promoted some
of this country’s most talented and innovative chefs, restaurants, and products,
working with current industry trends to creatively place clients in top food, wine, and
lifestyle press. In addition RESOURCES has
launched and promoted regional and national roll-outs of consumer food product
clients like Oliviers & Co. and Impromptu
Gourmet, as well as chef-brand product
extensions such as the Vong Spice Rubs
and California Grapeseed Oil. Geralyn coauthored The Summer House Cookbook
with Debra Ponzek.
JEN KARETNIK
Miami
ETHEL G. HOFMAN
TERRY BLONDER GOLSON
San Francisco
A syndicated food and travel journalist,
cookbook author, and culinary consultant specializing in kosher/Jewish food,
ETHEL HOFMAN’S columns appear twice
a month in Jewish publications across
the U.S. and in the UK. She is consultant
to Integrated Marketing, New York,
and recipe developer for kosher certified foods. Her feature articles appear
in Gastronomica, Philadelphia Inquirer,
Outlook Magazine, and other major
publications. Ethel is a Past President
of IACP, a member of the American
Jewish Press Association, and receiver
of numerous awards. She will be presenting “The Food of Scotland” at the
IACP conference in Oxford, England,
August 2005.
Author, food critic, columnist, restaurant
critic, freelance writer, editor, and poet
barely describe JEN KARETNIK. Current projects include the Palm Tree Cuisine cookbook with Chef Allen’s proprietor, Allen
Susser; a children’s picture book series,
Cheffie Poo, with Carmen the Restaurant
proprietor, Carmen Gonzalez; and the anthology Enopoetica: A Collection of Poems
Inspired by Wine. Jen is The Wine News
Features Editor; writes columns for Rescue
magazine and The Drexel Online Journal.
Her articles have appeared in Poets &
Writers, Diversion, Dining Out, The Miami
Herald, Ocean Drive, Women’s Health &
Fitness, WHERE Miami, and Escapades.
Jen is the creator and director of “Now
Taste This!”, a chef-poet pairing program
in Miami restaurants that benefits poetry
nonprofit organizations.
DORIS KOPLIN
GAYE INGRAM
Phoenix
GAYE
INGRAM, CCP, co-authored
Webster’s New World Dictionary of
Culinary Arts, that was nominated for a
James Beard Award. The second edition came out in 2000. Gaye is presently
working on another culinary dictionary.
She was awarded a certificate from
the Culinary Arts Program at Scottsdale
Community College in 1993. She has
also studied at the Cordon Bleu in Paris
and with Simone Beck at Bramafam in
Provence, France. Gaye is a member
of IACP, has served on the board for
AIWF, and is now LDEI Secretary.
Atlanta
Urged to enter a baking contest by a
high school Home Economics teacher, and further inspired by the reward
of blue ribbons that followed, DORIS
KOPLIN, cooking since she was eight, was
hooked on food. Trained at a European
cooking school, she studied and worked
with many of the country’s finest culinary
teachers and chefs. In her multi-faceted
career driven by a passion for beautiful,
divinely tasty food, she has written two
self-published cookbooks. She has also
served as cooking teacher, cooking
school director, corporate chef, product developer, recipe and menu designer and consultant to chefs, caterers,
restaurants, and farmers’ markets.
LOUISA HARGRAVE
New York
Currently at work on a cookbook and a novel based on a wine country drama, LOUISA HARGRAVE loves to write. Her biweekly wine column has
appeared in the papers of the Times Review Newsgroup since 1999. Her memoir, The Vineyard, was described by wine critic Hugh Johnson
as, “A tale of true grit, psychological and physical;” while Tony Hendra said, “ Good writing about wine is extraordinarily rare, but Louisa
Hargrave pulls it off, instantly putting herself in the same company as A.J. Liebling and M.F.K. Fisher.” She is the Interim Director, Stony Brook
University Center for Wine, Food and Culture.
8
ABBY MANDEL
President of Georgia Kostas & Associates, GEORGIA
KOSTAS, MPH, RD, LD, is a nationally recognized nutrition and diet expert, a Registered Dietitian, public
speaker, author, and nutrition consultant. Prior to
starting her own business, Georgia served as founder and Director of Nutrition at the Cooper Clinic for
25 years. She specializes in nutrition communications, weight loss, and preventive and heart healthy
nutrition. Her clients include numerous organizations, corporate wellness programs, the media, food
companies, and restaurants. Georgia has authored
her own books, contributed to others, and written 15
nutrition education pamphlets for consumers.
Her first cookbook was serendipitous, declares ABBY MANDEL. The first “Machine
Cuisine” cooking classes she taught in 1975 became the book’s content. Crate
& Barrel management suggested she publish and Cuisinarts, Inc., implemented
their suggestion. Abby says, “I fell in love with the processor at a Julia Child Benefit
that I organized for Smith College Scholarships in Chicago in 1973. Long a hobbyist
cook, I was immediately drawn into the world of food professionals by this amazing machine. I developed the concept of the processor as a medium and gained
a strong base of practical skills in stages in 25 celebrated European restaurant
kitchens. My later cookbooks continue to reflect my love of cooking but without
processor focus.”
Dallas
Chicago
KATHY MARTIN
Miami
See Carole Kotkin
CAROLE KOTKIN
Philadelphia
The column CAROLE
KOTKIN wrote for The
Miami Herald which
Food
Editor
KATHY
MARTIN (Miami) edited
(superbly, according
to Carole) evolved
into their collaboration on MMMMiami-Tempting
Tropical
Tastes for Home Cooks
Everywhere. Kathy said
she “wrote the words” and Carole “wrote the music.” Carole also edited a book on nutrition in 1987,
and another for McCormick Food service in 1990.
PAULA LAMBERT
Dallas
Cheesemaker PAULA LAMBERT founded her Mozzarella
Company in 1982 with the goal of making cheeses like those she loved when she lived in Italy. She
has succeeded. Today her Mozzarella Company
is internationally known for the wide array of
award-winning cheeses that it makes, and Paula
is recognized as one of America’s most celebrated
artisanal cheesemakers. She wrote The Cheese
Lover’s Cookbook and Guide, frequently appears
on television and radio, lectures and writes about
cheese, and teaches cooking classes across the
country, as well as in France. Paula, recipient of
many prestigious culinary and business awards,
is at work on her second cookbook which will be
published in 2006.
BARBARA-JO MCINTOSH
British Columbia
Owner of the largest cookbook store in Canada, BarbaraJo’s Books to Cooks in Vancouver’s trendy Yaletown
neighborhood, BARBARA-JO MCINTOSH is a passionate bookseller, cookbook author, and supporter of the culinary arts.
One of North America’s most respected and well-connected food authorities, with more than 25 years of experience in the food and hospitality industry, she serves on the
cookbook selection committee for James Beard Awards.
Recently, Vancouver Magazine honored her with a
“Lifetime Achievement Award” for her many contributions
to the West Coast culinary scene. Previously, she owned
the popular Vancouver restaurant, Barbara-Jo’s Elegant
Home Cooking.
CAREN MCSHERRY
British Columbia
Following the success of her first book, CAREN MCSHERRY has
gone on to co-author a popular cookbook series with a
group of great chefs, mostly British Columbia Dames. Her
latest solo book celebrates the 25th anniversary of her
cooking school. Early on, Caren perceived that authoring
a book brought recognition, so she published one herself.
She advocates this only if you have a stash of cash you
can’t put to better use such as great pumps or exotic trips.
But through this she met her current publisher. “As a cookbook author,” Caren advises, “You have to pre-prep, cook,
and knock ‘em dead with samples. A hard career? Yes.
Worth it? Depends on how thick your skin is.”
JOLIE MOUTON AND LISA TRAISER
Minneapolis/St. Paul
BARBARA LAUTERBACH
Boston
“Although I’d been teaching the culinary arts for
over 20 years,” says BARBARA LAUTERBACH, “I hadn’t
written anything beyond a class prospective until one fortuitous summer’s day in 2000 my good
friend, LORA BRODY (Boston), asked me if had ever
thought of writing a book?” Lora, who has written
over 23 books, served as her mentor. Barbara has
now published three books, is a regular contributor
to Cooking Light magazine, and has had articles
published in several other magazines and newspapers. Her fourth book, The Splendid Spoonful, will be
published this fall by Chronicle Books.
Together, JOLIE MOUTON (left) and LISA TRAISER
(right) bring 18 years of wine dilemmas, budgets, and solutions into their resourceful, yet entertaining workshops and co-authored book,
both called Wine Chic Women: A Wine Image
Makeover. Lisa and Jolie conduct workshops
throughout the Midwest, addressing consumer
confusion about entertaining with wine, storage of wine, selecting wine in a wine shop or
restaurant, as well as pairing food and wine.
Clients include wine and food festivals, national grocery store chains, and women’s business
groups. Press in the October 4 New York Daily
News listed their book as an essential for lady
oneophiles and the December Woman’s Day
Magazine featured their wine dilemmas.
9
DAMES WHO WRITE
GEORGIA KOSTAS
A Major Voice; Books by Dames
By Jerry Anne Di Vecchio, San Francisco Chapter
In 2000, CICI WILLIAMSON (Washington, D.C.) compiled a list of books for the Fall LDEI Quarterly that were written by Dames. The number of publications was truly impressive. In the intervening years, Dames have continued to prolifically write, edit, or contribute to books on wining, dining,
and arts related to the table. The list that follows comes from your responses to the last Quarterly’s invitation to Dames to share their work. In
fact, this is only a chunk of the iceberg of Dame productivity. Because of space limitation, the total number of publications of each Dame is
noted, plus a maximum of 10 titles. You will no doubt notice, as I do, the absence in this summary of many recent books by LDEI members that
are in bookstores and libraries. A compilation of the 2000 list with current data is underway to place on the LDEI website for reference, and to
demonstrate the amazing voice, reach, and influence of Les Dames d’Escoffier.
ADLER, KAREN CONDE
A Kansas City Christmas Cookbook; author; Two Lane Press; 1994
Best Little BBQ Cookbook; author; Ten Speed Press; 2000
Best Little BBQ Sauces Cookbook; author; Ten Speed Press; 2000
Best Little Grilling Cookbook; author; Ten Speed Press; 2000
Best Little Marinades Cookbook; Ten Speed Press; 2000
Easy Grilling & Simple Smoking; co-author with Judith Fertig; Pig Out
Publications; 1998
Fish & Shellfish Grilled & Smoked; co-author with Judith Fertig;
Harvard Common Press; 2002
Hooked On Fish On The Grill; author; Pig Out Publications; 1992
Kansas City Cuisine; author; Two Lane Press; 1990
The BBQ Queens’ Big Book of Barbecue; four-book series co-author
with Judith Fertig; Harvard Common Press; 2005
ANUSASANANAN, LINDA LAU
San Francisco
Sunset Chinese Cook Book; consulting editor; Sunset Publishing
Corporation; 1979
Sunset Oriental Cookbook; consulting editor; Lane Publishing Co.; 1987
Sunset Pasta Cook Book; consulting editor; Sunset Publishing
Corporation; 1980
Sunset Seafood Cook Book; consulting editor; Lane Publishing Co.; 1978
Sunset Wok Cook Book; consulting editor; Lane Publishing Co.; 1978
BAGGET, NANCY Washington, DC
Dream Desserts: Luscious Low-Fat Recipes; author; Stewart, Tabori
& Chang; 1993
One-Pot Meals For People With Diabetes; co-author; National
Diabetes Association Press; 2003
Skinny Soups; co-author; Surrey Books; 1992
Soup’s On; co-author; Macmillan; 1986
The 60-Minute Bread Book; author; Putman’s; 1986
The All-American Cookie Book; author; Houghton Mifflin; 2001
The International Chocolate Cookbook; author; Stewart, Tabori &
Chang; 1991
The International Cookie Cookbook; author; Stewart, Tabori &
Chang; 1988
The Low-Fat Cookbook For People Who Love To Eat; co-author;
Rodale; 1994
The Oat Bran Baking Book; co-author; Contemporary; 1990
BARNABY, KAREN
British Columbia
David Wood Dessert Book; author; Whitecap Books; 1989
Inspirations; co-author with Margaret Chisholm, Mary Mackay, Caren
McSherry, Glenys Morgan, and Lesley Stowe; Whitecap Books; 2001
Pacific Passion; author; Whitecap Books; 1995
Screamingly Good Food; author; Whitecap Books; 1997
The Girls Who Dish, Seconds Anyone?; co-author with Margaret
Chisholm, Mary Mackay, Caren McSherry, Glenys Morgan, and
Lesley Stowe; Whitecap Books;1999
The Girls Who Dish; co-author with Margaret Chisholm, Mary Mackay,
Caren McSherry, Glenys Morgan, and Lesley Stowe; Whitecap
Books; 1998
The Low-Carb Gourmet; author; Harper Collins Canada; 2004
The Passionate Cook; author; Whitecap Books; 2004
BELLAMY, GAIL A.
Cleveland
Cleveland Food Memories; author; Gray & Co.; 2004
Design Spirits: Bars, Brewpubs And Technoclubs; author; PBC
International; 1996
Victual Reality: Food Poems; author; Pudding House; 2000
10
BELSINGER, SUSAN
Washington, DC
Of 17 books total:
Basil: An Herb Lover’s Guide; co-author; Interweave Press; 1996
Chile Peppers; contributor; Brooklyn Botanic Gardens; 1999
Classic Southwest Cooking; co-author; Prima Press; 1993
Cooking With Herbs; co-author; Van Nostrand Reinhold; 1982
Designing An Herb Garden; contributor; Brooklyn Botanic Gardens;
2004
Flowers In The Kitchen; author; Interweave Press; 1991
Gourmet Herbs; contributor; Brooklyn Botanic Gardens; 2001
Gourmet Vegetables; contributor; Brooklyn Botanic Gardens; 2002
Herbs In The Kitchen; co-author; Interweave Press; 1992
New Southwestern Cooking; co-author; Macmillan; 1986
BIGELOW, FRAN
Seattle
Pure Chocolate; author; Random House; 2004
BLOOM, CAROLE S. San Diego
All About Chocolate: The Ultimate Resource for the World’s Favorite
Food; author; Macmillan; 1998
Chocolate Lover’s Cookbook For Dummies; author; Wiley Publishing;
2002
Cookies For Dummies; author; Wiley Publishing; 2001
Sugar and Spice: Sensational Desserts With Vivid Flavor; author; HP
Books; 1996
The Candy Cookbook: Recipes For Spectacular Truffles, Brittles,
Toffees, Chocolates, And More; author; Chronicle Books; 1995
The International Dictionary Of Desserts, Pastries, And Confections;
author; Hearst Books; 1995
Truffles, Candies & Confections: Techniques And Recipes For
Candymaking; author; Ten Speed Press; 2004
BROWN, SUZANNE J.
Atlanta
Coffee In The U.S. Market 2004; co-author; Beverage Marketing
Corporation; 2004
Knowing Beans About Coffee; author; The American Cooking Guild;
1984
CHISHOLM, MARGARET
See Barnaby, Karen
British Columbia
COX, BEVERLY A.
Colorado
Including 11 books in all:
Biscuits, Pancakes & Quick Breads; author; Stewart, Tabori & Chang;
2004
Cellulite. Defeat It Through Diet and Exercise; author; Vanguard
Press; 1982
Classic Italian Cooking For Vegetarian Gourmets; author; Van
Nostrand Reinholt; 1985
Cooking Techniques; How To Do Anything A Recipe Asks You To Do;
author; Little Brown; 1981
Cuisine Minceur; author; Vanguard Press; 1977
Minceur Italianne; author; Vanguard Press; 1978
Spirit Of The Earth, Native Cooking From Latin America; author;
Stewart, Tabori & Chang; 2001
Spirit Of The Harvest, North American Indian Cooking; author;
Spirit Of The West, Cooking From Ranch House And Range; author;
Artisan; 1996
CRISCUOLO, CLAIRE
New York
Claire’s Corner Copia Cookbook; author; Penguin/Putnam Group; 1994
Claire’s Classic American Vegetarian Cooking; author; Penguin/Putnam Group; 1996
Claire’s Italian Feast; author; Penguin/Putnam Group; 1998
CUTLER, CAROL
Washington, DC
Carol Cutler’s Great Fast Breads; author; Rawson Associates; 1985
Catch Of The Day; author; Consumer Reports Books; 1990
Cuisine Rapide, The Woman’s Day Low-Calorie Dessert Cookbook; author; HoughtonMifflin; 1980
Haute Cuisine For Your Heart’s Delight; author; Clarkson Potter; 1973
Pâtè, The New Main Course For The 80’s; author; Rawson Associates; 1983
The Six-Minute Soufflé And Other Culinary Delights; author; Clarkson Potter; 1976
Woman’s Day Complete Guide To Entertaining; author; Simon & Shuster; 1984
DI VECCHIO, JERRY ANNE
San Francisco
With more than 50 titles including:
Sunset French Cook Book; co-editor; Lane Publishing Co.; 1976
Sunset Italian Cook Book; editor; Lane Books; 1972
Sunset Kitchen Cabinet; co-editor; Sunset Publishing Corporation; 1995
Sunset Low-Cost Cookery; editor; Lane Publishing Co.; 1976
Sunset Mexican Cook Book, 19 Editions; consulting editor; Lane Books; 1969
Sunset New Easy Basics Cookbook; editor; Sunset Books Inc.; 1997
Sunset Recipe Annuals, 15 Volumes; editor; Sunset Publishing Corporation; 1988, 1989, 1990, 1991,
1992, 1993, 1994, 1995, 1996, 1997, 1998, 1999, 2000, 2001, 2002
Sunset Scandinavian Cook Book; editor; Lane Publishing Co.; 1974
The Best Of Sunset; editor; Lane Publishing Co.; 1987
Weber & Sunset Great American Grilling; contributing editor; Weber-Stephens Products &
Sunset Books Inc.; 1996
DUNAWAY, SUZANNE SHIMEK Los Angeles
Rome, At Home, The Spirit Of La Cucina Romana In Your Own Kitchen; author; Broadway
Books; 2004
No Need To Knead, Handmade Italian Breads In 90 Minutes; author; Hyperion; 1999
DUPREE, NATHALIE
Atlanta
Cooking Of The South; author; Irena Chalmers Cookbooks, Inc.; 1982
Nathalie Dupree Cooks Everyday Meals From A Well-Stocked Pantry; author; Clarkson
Potter/Publishers; 1995
Nathalie Dupree Cooks For Family And Friends; author; William Morrow & Company, Inc.; 1991
Nathalie Dupree Cooks Great Meals For Busy Days; author; Clarkson Potter/Publishers; 1994
Nathalie Dupree Cooks Quick Meals For Busy Days; author; Clarkson Potter/Publishers; 1996
Nathalie Dupree’s Comfortable Entertaining; author; Viking Penguin; 1998
Nathalie Dupree’s Matters Of Taste; author; Alfred A. Knopf; 1990
New Southern Cooking; author; Alfred A. Knopf; 1996; University of Georgia Press; 2004
Nathalie Dupree’s Southern Memories; author; Clarkson Potter/Publishers; 1993; University
of Georgia Press; 2004
ENGEL, ALLISON
Palm Springs
Food Finds: America’s Best Local Foods and the People Who Produce Them; co-author;
HarperCollins; 1984, 1991, 2000
ENGLISH, SARAH JANE
Austin
The Unofficial Texas Wine Society Cookbook; contributor; Wendt Publisher; 1992
The Wines Of Texas, Fourth Edition; author; Eakin Press; 2002
Top Chefs In New Orleans; author; Eakin Press; 1992
Top Chefs In Texas; author; Eakin Press; 1990
Vin Vignettes, Stories Of Famous French Wines; author; Eakin Press; 1984
Wild About Texas, A Bouquet Of Recipes, Wildflowers And Wines; contributor; Cypress
Woodlands Junior Forum; 1989
Yesterday And Today, The Best of Chuck-wagon Cooking; contributor; Texas Beef Industry
Council; 1989
ESPOSITO, MARY ANN
Boston
Ciao Italia; author; Hearst Books; 1991
Nella Cucina; author; Hearst Books; 1993
Celebrations Italian Style; author; Hearst Books; 1995
What You Knead; author; William Morrow; 1997
Mangia Pasta!; author; William Morrow;1998
Ciao Italia, Bringing Italy Home; author; St. Martins Press; 2001
Ciao Italia in Umbria; author; St. Martins Press; 2002
Ciao Italia in Tuscany; author; St. Martins Press; 2003
Ciao Italia Pronto; author; St. Martins Press; 2005
continued on page 12
11
EVANS, MARY ELLEN
Bistro Chicken; author; Broadway Books; 2004
Vegetable Creations; author; Cooking Club of America; 2000
FELTMAN-SAILHAC, ARLENE
New York
25 Years Of De Gustibus: 2 Good 2 B 4 Gotten; author; Stewart, Tabori
& Chang; 2005
De Gustibus Presents: Low Fat & Mediterranean In Two Volumes; author; Black Dog & Leventhal; 1996
De Gustibus Presents: Southwest, French, Italian, & American In
Four Volumes; author; Black Dog & Leventhal; 1995
Trucs Of The Trade; author; Harper Perennial/Division of Harper
Collins; 1992
FENZL, BARBARA
Phoenix
Southwest The Beautiful Cookbook; author; Collins San Francisco;
1994
Savor The Southwest; author; Bay Books; 1999
FERTIG, JUDITH
See Adler, Karen
All-American Desserts; author; Harvard Common Press; 2003
Kansas City Gold; author; Kansas City Home & Gardens; 1992
Prairie Home Breads; author; Harvard Common Press; 2001
Prairie Home Cooking; author; Harvard Common Press; 1999
Pure Prairie; author; Two Lane Press; 1995
FLETCHER, JANET
San Francisco
With 18 titles including:
Appetizers And Hors d’Oeuvres; co-author; Ortho Books; 1985
Foods Of The World: San Francisco; author; Weldon Owen; 2004
Four Seasons Pasta; author; Chronicle Books; 2004
Fresh From The Farmers’ Market; author; Chronicle Books; 1997
Michael Chiarello’s Casual Cooking; co-author; Chronicle Books;
2002
New American Cooking: California; author; Time-Life Books; 2000
Pasta Harvest; author; Chronicle Books; 1995
Savoring America; co-author; Weldon Owen; 2002
The Cheese Course; author; Chronicle Books; 2000
The Niman Ranch Cookbook; author; Ten Speed Press; 2005
FORBERG, CHERYL
Los Angeles
Stop The Clock! Cooking: Defy Aging – Eat The Foods You Love; recipe author; Penguin Putnam; 2003
The American Medical Association Healthy Heart Cookbook; recipe author; Meredith; 2004
The New Mayo Clinic Cookbook; recipe author; Oxmoor; 2004
GANNON, BEVERLY
Hawaii
The Hali’imaile General Store Cookbook: Home Cooking From
Maui; author; Ten Speed Press, 2001
GARDINER, ANNE
British Columbia
The Inquisitive Cook; co-author with Sue Wilson; Henry Holt; l998
GOLD, ROZANNE
New York
Little Meals: A Great New Way To Eat & Cook; author; Villard;
1993
Recipes 1-2-3: Fabulous Food Using Only Three Ingredients; author; Viking; 1996
Recipes 1-2-3 Menu Cookbook; author; Little, Brown; 1998
Entertaining 1-2-3; author; Little, Brown; 1999
Healthy 1-2-3: The Ultimate Three-Ingredient Cookbook; author;
Desserts 1-2-3: Deliciously Simple Three-Ingredient Recipes; author; Stewart, Tabori & Chang; 2002
Christmas 1-2-3: Three-Ingredient Holiday Recipes; author;
Cooking 1-2-3: 500 Fabulous Three-Ingredient Recipes; author;
Low Carb 1-2-3: The Low-Calorie, Low-Carbohydrate Cookbook;
author; Rodale Publishing; 2005
12
GOLDSTEIN, JOYCE
San Francisco
A total of 19 books including:
Back To Square One; author; William Morrow; 1992
Cucina Ebraica: Flavors Of The Italian Jewish Kitchen; author;
Chronicle Books; 1998
Enoteca: Simple, Delicious Recipes In The Italian Wine Bar Tradition;
author; Chronicle Books; 2001
Feedback: Cooking As Communication; author; R. Marek; 1977
Italian Slow And Savory; author; Chronicle Books; 2004
Kitchen Conversations; author; William Morrow; 1997
Saffron Shores: Jewish Cooking Of The Southern Mediterranean;
author; Chronicle Books; 2002
Savoring Spain And Portugal; author; Williams-Sonoma/Time Life;
2000
Sephardic Flavors: Jewish Cooking Of The Mediterranean; author;
Chronicle Books; 2000
The Mediterranean Kitchen; author; William Morrow; 1989
GOLSON, TERRY BLONDER
Boston
1,000 Lowfat Recipes; author; Macmillan; 1997
For Goodness Sake; author; Camden House; 1990
Wholehearted Cooking; author; Camden House; 1993
GRAHAM, GERALYN DELANEY
New York
The Summer House Cookbook; co-author; Clarkson N. Potter;
2003
HARGRAVE, LOUISA THOMAS
New York
The Vineyard; author; Viking; 2003; Penguin; 2004
HAZARD, JAN TURNER
New York
Half-Baked Gourmet Party Food; author; Roundtable Press Book/HP
Books; 2004
HOFMAN, ETHEL G.
Philadelphia
Everyday Cooking For The Jewish Home; author; Harper Collins;
1997
Mackerel At Midnight: Growing Up Jewish On A Remote Scottish
Island; author; Camino Books; 2005
Making Food Beautiful; author; East Woods Press; 1987
The Art Of Cooking; author; Cooking Club of America; 2000
The Family Cookbook; author; Beechnut Foods; 1991
The Holiday Cookbook; contributor; Cooking Club of America;
1999
INGRAM, GAYE
Phoenix
Webster’s New World Dictionary Of Culinary Arts; co-author;
Prentiss Hall; 1997; 2000
JUE, JOYCE
San Francisco
Asian Appetizers; author; Harlow & Ratner; 1991
Asian Flavors; author; Williams-Sonoma; 1999
Far East Café; author; Sunset Books; 1996
Savoring Southeast Asia; author; Williams-Sonoma/Oxmoor House;
2000
The Cooking Of Singapore; co-author; Harlow & Ratner; 1993
Wok And Stir-Fry; author; California Culinary Academy; 1989
KARETNIK, JEN
Miami/South Florida
Around Miami With Kids; author; Fodor’s/Random House; 2000
Raw Food In The Real World; co-author; Regan Books/Harper
Collins; 2005
KOPLIN, DORIS
Atlanta
Cooking Drives Me Nuts, But I Love It; author; self-published; 1992,
1994
The Quick Cook; author; self-published; 2002
KOSTAS, GEORGIA
Dallas
Controlling Cholesterol; contributor; Bantam Books; 1988
Overcoming Hypertension; contributor; Bantam Books; 1990
Ft. Worth Is Cooking!; contributor; Cuisine Concepts; 1993
The Aerobics Program For Total Well-Being; contributor; Bantam
Books; 1983
The Balancing Act Nutrition and Weight Guide; author; Balancing
Act Books; 1994
The Cooper Clinic Solution to the Diet Revolution: Step Up to the
Plate; author; Good Health Press; 2001
The Guilt-Free Comfort Food Cookbook; author; Thomas Nelson
Books; 1995
What’s Cooking at the Cooper Clinic; author; Cooper Clinic; 1996
KOTKIN, CAROLE
Miami/South Florida
I’ve Got The Hots For Caribbean Jerk!; editor; McCormick Food
Service; 1990
Mmmmiami—Tempting Tropical Tastes For Home Cooks
Everywhere; co-author with Kathy Martin; Henry Holt; 1998
The Good Book Of Nutrition; editor; The American Cancer
Association sponsored by Publix Supermarkets; 1987
LAMBERT, PAULA
Dallas
The Cheese Lover’s Cookbook And Guide; author; Simon and
Schuster; 2000
LAUTERBACH, BARBARA S. Boston
Chicken Salad—Fifty Favorite Recipes; author; Chronicle Books;
2003
Pasta Salad—Fifty Favorite Recipes; author; Chronicle Books;
2004
Potato Salad—Fifty Favorite Recipes; author; Chronicle Books;
2002
MACKAY, MARY
See Barnaby, Karen
British Columbia
MANDEL, ABBY
Chicago
Abby Mandel’s Cuisinart Classroom; author; Cuisinart Cooking
Club; 1980
Abby Mandel’s Machine Cuisine Classes; author; Cuisinart
Cooking Club; 1976
Celebrating The Midwestern Table; author; Doubleday; 1996
Cuisinart Cooking; author; Club/Harper & Row; 1984
Fast And Flavorful; author; Cuisinart Cooking Club; 1985
More Taste Than Time; author; Simon and Schuster; 1988
Williams-Sonoma Cookware Series: Food Processor; author;
Williams-Sonoma; 1997, 1998
MARTIN, KATHY
See Kotkin, Carole
Miami/South Florida
MCINTOSH, BARBARA-JO
British Columbia
Tin Fish Gourmet; author; Raincoast Books; 1998
Great Chefs Cook At Barbara-Jo’s; author; Douglas and McIntyre;
2004
MCSHERRY, CAREN
British Columbia
See Barnaby, Karen
More Than Salt And Pepper; author; Whitecap Books; 2002
Vancouver Cooks; author; Great Culinary Adventures Inc.; 1994
MORGAN, GLENYS
See Barnaby, Karen
British Columbia
MOUTON, JOLIE R.
Wine Chic Women: A Wine Image Makeover; co-author with Lisa
Traiser; iUniverse; 2004
TRAISER, LISA JANE
See Mouton, Jolie
13
Eight Chapters
Nominate Six
for Grande
Dame Award
By CiCi Williamson (LDEI Past President ‘02-‘03),
Washington, D.C. Chapter
MARCELLA HAZAN
What a wonderful dilemma Dames have—choosing among six outstanding professional
women in the fields of food and beverage! All except one are Dames themselves, and
three chapters nominated “hometown girls.” But only one will be presented with the
Grande Dame Award at the 2005 LDEI Annual Conference in Miami.
The International Grande Dame Award, instituted in 1993, is given in odd-numbered years
in recognition of extraordinary and unusual contributions to the fields of food, wine, other
fine beverages, nutrition, the arts of the table or other fields related to these disciplines. A
non-monetary award, the Grande Dame title may be bestowed on either non-members
or members of LDEI.
In past years, all the International Grande Dames have been writers or cookbook authors
except in 2003 when a tie resulted between two renowned caterers. Before the LDEI award
was instituted, 11 Chapter Grande Dames were named. To read about past awardees,
look in the Awards tab of your LDEI directory. Here’s a brief summary of the 2005 nominees—who are already winners by anyone’s standard.
MARION NESTLE, PH.D., M.P.H., NEW YORK
JEANNE JONES
Molecular biologist Dr. Marion Nestle of New
York University has dedicated her entire 46year career to research, teaching, and writing about the scientific, social, cultural, and
economic factors that influence the nutrition of Americans. Currently the Paulette
Goddard Professor and former Chair of
Nutrition, Food Studies & Public Health at
NYU, Marion is at the forefront of nutritionists in the fight to control America’s obesity
and diabetes epidemics through education, focusing on nutrition for the individual
and top-quality food. Her highly influential
books on the food industry have stuck a
fork in the heart of food industry lobbying,
advertising of junk food, and government
agencies writing nutrition policy. Marion
is the recipient of 23 major awards including the “James Beard Foundation Who’s
Who in Food and Beverage in America
(Lifetime Achievement)” and “2003 James
Beard Foundation Book Award (Literary category)” for her book Food Politics. Yet she
considers her proudest accomplishment
the creation of the academic programs in
Food Studies at NYU. Marion holds a Ph.D. in
molecular biology and an M.P.H. in public
health nutrition.
Beginning with the Calculating Cook,
published in 1972, Jeanne has written 33
cookbooks specializing in special dietary
problems focusing on prevention. Often
called the “Dear Abby” of the food section, her column “Cook It Light,” syndicated
by King Features, reaches approximately
30 million readers every week. Trim, fit, and
enthusiastic about her work, Jeanne is an
acknowledged leader in the field of light
cuisine. For 25 years, her mission has been
to show Americans that they can eat well
and healthfully at the same time. She has
served as a consultant for many world-class
hotels, resorts, spas, restaurants, and food
companies. Beginning with her first cookbook came immediate demands for public speaking and media appearances. She
tours the world speaking to medical and
lay persons on radio and TV shows such as
“Today,” “CBS This Morning,” and “Good
Morning America.” Her most recent book,
Cooking from the Cupboard, was published
by Rodale in 2004. Jeanne is President of the
Board of the Whittier Institute for Diabetes
and Endocrinology.
DOLORES CAKEBREAD
LIDIA MATTICCHIO BASTIANICH, NEW YORK
DOLORES SNYDER
Dolores is Executive Vice President of
Culinary and Ambience for Cakebread
Cellars, which she co-founded in 1973 with
her husband Jack. She is also the founder
of the 18-year-old winery-hosted “American
Harvest Workshop,” an annual four-day
seminar where top North American chefs
interact with the winemaker, local farm
purveyors, and media representatives. She
co-authored The Cakebread Cellars Napa
Valley Cookbook: Wine and Recipes to
Celebrate Every Season’s Harvest, selected
by Food & Wine magazine as one of the top
25 cookbooks of 2004. This significant leader in the wine and food world is a Master
Gardener and winemaker with culinary impact nationwide. Dolores is Past President of
the San Francisco Chapter, and they credit
her generosity of spirit for funds and time
donated for worthy causes. The Dames
Guest Lectures series for San Francisco City
College culinary students began under her
leadership.
Star of three television series, Lidia is widely
regarded as “First Lady of Italian cuisine
and restaurants in the United States.” Due
out spring 2005 is a 26-part TV series, “Lidia’s
Family Table.” Her fourth cookbook, by the
same name, was published in November
2004. Already aired are her 52-part “Lidia’s
Italian American Kitchen” and the 39-part
PBS show “Lidia’s Italian Table,” which is also
the name of her monthly column distributed
by Universal Press Syndicate. Lidia is foremost an acclaimed Chef and Restaurateur,
owner of the award-winning Felidia restaurant in New York, Lidia’s Kansas City, and
Lidia’s Pittsburgh. With her son, she also runs
the popular theater district eatery Becco.
Lidia developed her own line of pasta
sauces, Lidia’s Flavors of Italy, distributed
nationwide, and a line of sauces exclusive
to Williams-Sonoma. The New York Dame is
also the founder of Esperienze Italiane, an
international tour operator that specializes
in high-end trips to Italy.
LDEI Past President ‘93 and the founder of
the Dallas Chapter, Dolores has been conducting cooking classes and seminars on
“The Art of the Proper English Tea” since
1978. Her passion for tea is the result of living
in London for three years where she honed
her culinary skills by teaching the deaf how
to cook gourmet dishes. Upon returning to
the U.S., she opened her cooking school in
the Dallas-Fort Worth Metroplex. In 2004, she
published her book Tea Time Entertaining.
In 2000, the Dallas Chapter set up “The
Dolores Snyder Scholarship Endowment”
in the Nutrition Science Department at the
University of Texas at Austin, her alma mater. She graduated sum cum laude with a
B.S. in Home Economics. Dolores is an IACP
CCP and a founding member of the James
Beard Foundation. For the past 18 years, she
has been a member of the Advisory Board
of the Food and Hospitality Program at El
Centro College in Dallas.
nominated by Los Angeles, New York, and
Seattle Chapters
A native of Cesenatico, Italy, Marcella has
been a major force in bringing the true
‘cucina’ of Italy to the U.S. Now a resident of
Longboat Key, Florida, she has been called
the “Julia Child” of Italian food, and is a
famed teacher of Italian cooking. Marcella,
a cooking school owner from 1969 to 1998,
conducted semiannual classes for 18 years
at the Hotel Cipriani in Venice, Italy. She has
been a guest lecturer at cooking schools
in every major U.S. and Canadian city.
Marcella, a frequent guest on numerous
TV shows worldwide, is the author of six major cookbooks. The most recent, Marcella
Says, was published in 2004. She has consulted for many restaurants in the U.S.,
Spain, and Hong Kong. Marcella received
“Lifetime Achievement” awards from both
IACP and the James Beard Foundation, has
won six major cookbook awards, Food Arts
Magazine’s “Silver Spoon,” and the Italian
Presidential honor, “Knight of the Order of
the Star of Italian Solidarity,” for her lifetime
contributions to the nation.
nominated by her San Francisco Chapter
14
nominated by Washington, D.C. Chapter
nominated by Chicago Chapter
nominated by her San Diego Chapter
nominated by her Dallas Chapter
LDEI Board of Directors Meet in Scottsdale
By Peg Rahn (Director-at-Large), Los Angeles Chapter
The sign in the Phoenix airport read,
“Amazing what you can do here,” and the
LDEI Board of Directors experienced that
first hand. Thanks to the good planning of
President DIANNE HOGERTY, Executive Director
GREG JEWELL, and Secretary GAYE INGRAM we
hit the ground running the afternoon of
January 27th. The excitement and enthusiasm continued right through the weekend.
We barely had set our bags down when
Dianne picked us up for a short welcome
at her Scottsdale southwestern retreat;
then we headed off to enjoy the hospitality of the Phoenix Dames at the spectacular
Scottsdale home of SUSY DAVIDSON.
Once again it was clear that LDEI is comprised of leaders in hospitality, food, and
wine. We were treated to a festive wine
reception and potluck dinner. Now this dinner was not your church-social kind of affair.
From GWEN WALTERS’ Crab and Mango Filo
Cup Appetizers right through EILEEN SPITALNY’S
Fairytale Brownies, Dames’ culinary skills
were on display. JANIS NORMOYLE prepared
a succulent Chili-Orange Marinated Pork
Tenderloin with Apricot Jalapeño Sauce.
GAYE INGRAM contributed savory Marinated
Asparagus. SARA RAINEY tossed together
a wonderful Salad with Toasted Pecans,
Goat Cheese, Oranges, and Micro-greens.
LINDA HOPKINS served forth Wild Mushroom
Potatoes Gratin, and BARBARA FENZL made
Cream of Chayote Soup.
Food continued to be of interest for visiting
Dames. The second night we dined casually
at the hip Zinc Bistro, and for our last night,
we opted to shop at A.J.’s Market and cook
dinner together at Dianne’s home while it
stormed, poured, and shot thunderbolts
outside.
Between meals and meetings, we managed to sandwich in a nearby tour of Frank
Lloyd Wright’s Taliesin West.
But we did much more than eat and play.
Greg kept us on track as Dianne led us
through two 8-hour days of business designed
to increase LDEI’s support of local chapters
and enhance our system for communication
and networking with each other.
Discussions were spirited but quite civil. As a
group, the Board bonded as we worked toward the goal of developing LDEI’s potential with ways to let our light shine brighter.
You will be receiving details about ideas
designed to strengthen and support local
chapters which, concurrently, will give us
greater national clout. Not only did Dianne
guide us skillfully, she hosted more than half
the Board in her lovely home.
Scottsdale may be next door, but Phoenix’s
theme of it’s “Amazing what you can do
here,” still rang true. The Board headed
home both exhilarated and exhausted. We
were so pumped up over the future of LDEI
that we hardly needed an airplane to fly!
We look forward to giving each Dame the
same opportunity at the LDEI Miami conference come September.
Top left: Board dinner at Zinc Bistro (left to right), Toria Emas (Chicago), Dianne Hogerty (Kansas City), Pat
Mozersky (San Antonio), Gaye Ingram (Phoenix), Cate Simspon (seated, British Columbia), Peg Rahn (Los
Angeles), Gloria Smiley (Atlanta), Gretchen Mathers (Seattle), Jerry Di Vecchio and Sandy Hu (San Francisco).
Top right, from front to back: Cate Simpson, Gretchen Mathers, Jerry Di Vecchio, and Gloria Smiley prepare
dinner for the board at the home of President Dianne Hogerty in Scottsdale.
Dames Help Tsunami Relief
By CiCi Williamson, Washington, D.C. Chapter
Within four days of the tsunami disaster NANCY WONG (British Columbia) had rallied her six-restaurant clients plus nine other restaurants to create “Restaurants for Relief,” a one-evening event to raise monies for the Canadian Red Cross’ Tsunami Relief Fund. The event received major
media support and brought in $25,000.
Chef SHARI CARLSON (Dallas) and three fellow members from the World Master Chef Society recently spent eight days aboard the USS Abraham
Lincoln (a notable aircraft carrier, currently in the Pacific helping with relief efforts for Tsunami victims). Flown onto the ship from San Diego,
they trained Navy culinarians while underway to Everett, Washington. The previous year, Chef Carlson also spent two weeks aboard the USS
Theodore Roosevelt training and cruising the Atlantic.
15
Past Presidents Gather in the Napa Valley
By Dorene Centioli-McTigue (LDEI Past President ‘97-‘98), Seattle Chapter
The Past Presidents Advisory Council (PPAC) convened its annual meeting on a
warm, bright February day in Napa Valley. This year’s meeting was organized and
chaired by BEVERLY BARBOUR-SOULES (PP ‘97).
Since its founding in 1998, PPAC has been a reservoir of the institutional memory of
LDEI and consultant to the LDEI Board. PPAC has no budget and its members receive no reimbursement.
As is traditional, PPAC receives nominations from chapters for LDEI awards and passes them onto the LDEI Board with its evaluation as to whether the nominations are
consistent with LDEI standards. This year LIDIA BASTIANICH, DOLORES CAKEBREAD, Marcella
Hazan, JEANNE JONES, MARION NESTLE, and DOLORES SYNDER were reviewed as candidates
nominated for the 2005 “Grande Dame Award.” The award recipient will be determined by vote of the LDEI membership.
Left to right: Pam Williams (British Columbia),
Beverly Barbour-Soules (San Francisco),
and Dorene Centioli-McTigue (Seattle)
PPAC also finalized selection of a plaque for the LDEI exhibit in the museum at
Villeneuve Loubet, the birthplace of Escoffier. Underwritten by individual PPAC members, the plaque will identify each LDEI Chapter and its founding date.
There were general discussions of the LDEI archived items at Johnson and Wales, the
future of the “MFK Fisher Award,” and the 20th Anniversary of LDEI in 2006.
Meeting facilities and arrival dinner were hosted by Cakebread Cellars, where
some of the attendees also stayed. The meeting broke for lunch at Wine Garden
in Yountville where owner Julie Nord explained her strategy of serving small plates
paired exclusively with wines from independent producers who use her family’s
grapes. Several Dames from the San Francisco Chapter also attended the closing
dinner at Julia’s Kitchen where Copia CEO Peggy Loar conducted a tour of the
museum’s show “Culture through the Wine, Food, and Art of the Table.”
Special thanks to: DOLORES and Jack CAKEBREAD, Cakebread Cellars; SUSIE BIEHLER,
President, San Francisco; LINDA CARRUCCI, San Francisco, Julia Child Curator of Food Arts
at Copia; KIMBERLY CHARLES, San Francisco; and Navillus-Birney Winery & Vineyards.
16
Past Presidents take a lunch break in Yountville. Left to right:
Dolores Snyder (Dallas), Carol Brock (New York), Pam
Williams, restaurant owner Julie Nord, Dorene Centioli-McTigue,
Beverly Barbour-Soules, and Abigail Kirsch (New York).
Photos by Renie Steves
A Taste of the Tropics Contest
WIN $2,000 FOR YOUR TROPICAL FRUIT RECIPE
Help the Tropical Fruit Growers of South Florida (TFGSF) by creating a winning recipe they can
use to introduce delicious, exotic fruits from South Florida to consumers.
How to Win
• Create a recipe featuring South
Florida’s fresh Carambola, Guava,
Longan, Lychee, or Mamey Sapote
• Answer five quick questions about
yourself
• Submit your recipe and answers by
e-mail, fax, or snail mail by June 15
• Enter as many recipes as you wish
Prizes
A grand prize of $2,000 will be awarded and there will be
four runners-up prizes of $750
Winners will be announced at LDEI’s Annual Conference in
Miami (September 30 to October 2)
Winning recipes will be prepared for tasting at the conference
All recipes become the property of TFGSF
How to Enter
A Taste of the Tropics Contest Rules
Contest is open to members of Les Dames d’Escoffier
International only. Recipes must be original. Recipes become
the property of the Tropical Fruit Growers of South Florida
(TFGSF).
Recipes may be submitted in five fresh fruit categories:
• Carambola (Averrhoa carambola); available year round
• Guava (white or red, Psidium guajava); available MayOctober
• Longan (Nephelium longana); available in smaller
quantities year round
• Lychee (Litchi chinensis); available late May-early July
• Mamey Sapote (Pouteria sapota); available FebruarySeptember
For more information about these fruits, visit
www.florida-agriculture.com/tropical
Prizes:
• Grand prize winner receives $2,000
• There will be four runner-up prizes of $750; one for each
of the other fruit categories
Contest rules:
• Each recipe must use only one of the five fruits listed
above
• Recipe can be for any part of the meal and any time
of the day (appetizers, entrées, breakfast or brunch
items, as well as desserts)
• Recipe not to exceed 12 ingredients
• Recipe should make four to six servings
• Recipe should use ingredients readily available in supermarkets
• The fruit must be integral to the dish and contribute its
essential qualities to enhance the dish
• Multiple submissions accepted, EACH RECIPE ON A
SEPARATE PAGE with your name, phone number, and
chapter in the top right hand quarter (to blind easily for
judging).
• Please complete the following questions to accompany
your FIRST recipe submission. For your recipe(s) to qualify,
you MUST answer all questions and submit these answers:
Questions to answer:
1. Profession
2. How easy was the fruit(s) to find in your area?
If applicable, who is your produce distributor?
3. Were you aware of these fruits from Florida before the contest?
4. Would you use these fruits on a regular basis?
5. What is your audience size?
(For example, if you’re a cooking teacher, how many students do you
reach? If you’re a writer, how many readers see your stories? If you’re a
chef or restaurateur, how many patrons do you serve annually? )
Recipe Judging Criteria
•
•
•
•
Taste, texture and appearance 50%
Enhances the usage and appeal of the fruit 25%
Ease of preparation 20%
Creativity 5%
Note:
If you cannot find the fruits fresh, testing with frozen product is acceptable.
TFGSF will send products for recipe development upon request if item is
unavailable in your area, except in Texas, Arizona and California, because
of agricultural restrictions. Latin and Southeast Asian markets are good resources for these fruits.
If you are unable to find the fruits — Carambola; Guava (white/red);
Longan; Lychee; Mamey Sapote — and are committed to enter the contest, please e-mail [email protected].
The top 20 finalists will be tested and judged using fresh South
Florida Tropical Fruits
CONTEST DEADLINE
Entries will be accepted by e-mail, fax, or mail. Deadline for entries by
e-mail or fax is Wednesday June 15; mail entries must be postmarked by
June 15
Winners will be notified by September 1
To submit recipes, please send to:
Email: [email protected]
Fax: 415-651-8886
Mail: Sandy Hu Food Marketing
380 Roosevelt Way
17
CHAPTER NEWS
Compiled by Karen Levin, Chicago Chapter
Austin
Cater for Charity, Mourn a Member
By Mary Margaret Pack
On December 17, 2004, Austin Dames catered a holiday party for the staff of Caritas of
Austin, a local nonprofit agency whose mission is to alleviate homelessness and hunger and
provide support to those in need. Held at the Lady Bird Johnson Wildflower Center, a local
church choir provided the music and JOHANNA BROWN, JANE KING, JOAN WOOD, DIANE TUCKER, and
PAMELA NEVAREZ served Paninis and Salads—along with Lucinda Hutson’s fabulous signature
Sangria to the 40-plus staff. A jolly time was had by all.
PAULA BIEHLER arranged another one of our ongoing series of happy hours on January 25, this
time at Truluck’s Restaurant in the Warehouse District. Dames networked and schmoozed
while enjoying adult beverages, platters of Fresh Oysters, and Spicy Fried Shrimp.
Austin Dames Karen Farnsworth (left) and Pamela
Boyer at the Dames happy hour networking at
Truluck’s Restaurant, Austin, on January 25.
On February 5, Dames once again donated their culinary expertise to the “Guess Who’s
Coming to Dinner” fundraiser for Austin’s Project Transitions, a nonprofit that provides hospice and housing for people with HIV and AIDS in Central Texas. QUINCY ERICKSON and KAREN
FARNSWORTH hosted a dinner party themed “Asian Food with a French Attitude” and Pamela
Nevarez, SHELLEY GRIESHABER, MARY MARGARET PACK, JILL LEWIS, and Joan Wood contributed chef
services to various gala dinner parties held around the city. Afterward, the dinner party hosts,
chefs, and guests converged at Award Modern for a champagne and dessert finale.
MAUREEN C. HEARN, charter member of the Austin Chapter, died suddenly on January 29, 2005.
A longtime food professional, she worked for many years in the American Airlines Food and
Beverage Department. Since 2000, she was Promotions Coordinator for Central Market in
Austin, Texas. Maureen will be missed by her friends, colleagues, and fellow Dames.
Left to right: Dames Karen Farnsworth, Patricia
Sharpe, and Paula Biehler at Austin Dames happy
hour networking.
Atlanta
Seattle
Stock a Kitchen,
Meet to Connect
Dine Out to Meet, Partner for Cancer
By Gena Berry, President
By Beverly Gruber, President
The Atlanta Chapter holiday party was a
huge success! Les Dames collected kitchen
gifts and gadgets to stock the new teaching kitchen at the Atlanta Community Food
Bank! MARY MOORE, owner of the Cook’s
Warehouse, is taking monetary donations
and working with her vendors to fill in needed items.
The Seattle Chapter has instituted a new occasional meeting format called “Dames Dine
Out.” Just as the title indicates, the chapter will select a restaurant of interest (female chef,
new cuisine, etc.). Instead of a meeting with a program presentation, the selected restaurant and its cuisine will be the focus for the evening. Our first experience in January was at
Osteria la Spiga. The restaurant, owned by a team of sisters and husband, featured authentic food from the Emilia-Romagna region of Italy.
The theme for the Atlanta Chapter in 2005 is
“Making Connections.” Our first meeting of
the year will expand our network by including members of similar organizations such as
Slow Food, AIWF, IACP, the Sommelier Guild,
and NACE.
Research
Last fall Seattle Dames joined the Athena Partners’ project “Athena Desserts for a Cure”
in which select area pastry chefs created a signature dessert offered for the month of
October (breast cancer awareness month); 100% of profits went to the Athena Fund for
women’s cancer research.
Athena Partners is a not-for-profit corporation whose mission is to eliminate women’s
cancers—breast and gynecological—by advancing research and education. Efforts
are funded through sales of ATHENA™ bottled water, with 100% of net profits devoted to
finding a cure.
Dames provided advice, helped solicit restaurants, and publicly joined as sponsors of the event.
Individual Dames served on an advisory board to Athena Partners for the project.
Almost $7,000 was raised in this first effort as well as generating awareness for the cause:
• 3.9 million impressions from 19 news stores on TV, radio, and print
• 750,000 impressions from print and radio promotional campaign
• 1 million hits on Athena website in October (http://www.athenapartners.org/)
• 800 downloads of Athena Desserts For A Cure Recipe Booklet (containing recipes
from featured desserts)
• Broad exposure for all participating restaurants
While this program began in Seattle, if any chapter is interested in participating and expanding the scope of this worthwhile program, please contact Athena founder, Trish May:
[email protected]
18
CHAPTER NEWS
Chicago
Hawaii
Holiday Party
Big Island Dinner
Party
By Joan Reardon
On January 9, 2005, at 6 o’clock, 30 members of the Chicago Chapter and their
guests gathered at the North Lake Shore
Drive apartment of JENNIFER ANDERSON to cel-
Sylvia Schur (left) and Madelaine Bullwinkel
enjoying the festivities at the annual Chicago
Holiday Party.
ebrate the New Year. With Jennifer’s reputation as one of Chicago’s most successful
professional party planners, it was an evening to remember.
White feather miniature trees graced the
dining room buffet table, a beautifully decorated Christmas tree still glowed in the spacious living room, and a striking arrangement
of white hydrangea and tulips reminded everyone that the stark cold of the weather
outside would soon give way to spring.
The annual potluck event is always a festive
affair, but this year particularly, it was a respite from the dire situation in Iraq and the
tsunami tragedy, which overshadowed at
least a part of the holiday season. The annual party is also a unique opportunity for
members to socialize after a busy holiday
season when they were preoccupied with
catering, preparing restaurant meals, and
meeting those professional obligations that
a culinary life demands at the busiest time
of the year.
From Brie to Glazed Bacon, luscious Shrimp
to Smoked Salmon, a glorious array of
Salads, Marinated Vegetables, Dips and
Chips to the hostess’ individual Biscuittopped Chicken Pot Pies, the buffet table
beckoned even as the wine was decanted and corks popped open, one bottle
of champagne after another. The dessert
sideboard was spectacular with a Bûche
de Noël dominating a wonderful array of
Miniature Coconut Cupcakes, Lemon Tarts,
Chocolate Cream, and Biscotti.
And, of course, the party could not end
without an enthusiastic chorus of requests
for MADELAINE BULLWINKEL’S Biscotti with Cocoa
Nibs and the recipe.
By Lori Wong, Secretary
Big Island Dames JEAN HULL, OLELO PA’A
OGAWA, NAN PIIANAIA, and CATHY SMOOT-BARRETT organized a “Dinner Party” for the 5th
graders of Konawaena Elementary School
in Kealakekua, Kona on November 17,
2004. Honolulu Dames HOLLY HADSELL EL-HAJII,
LORI WONG, MICHELLE NAKAYA, HAYLEY MATSONMATHES, and JOAN NAMKOONG flew over from
Honolulu courtesy of Aloha Airlines.
The “Dinner Party” is designed to teach
youngsters etiquette and introduce
them to freshly prepared foods with a
French touch. The fifth graders enjoyed
a menu of Salade Francaise avec Sauce
Vinaigrette by Jean Hull; Sautéed Poulet
avec Hamakua Champignons Sauce
accompanied by Big Island Sweet
Potato au Gratin and Vegetable du Jour
created by Olelo Pa’a Ogawa and Nan
Piianaia; and Mocha Java Mousse in
Dark Chocolate Cups created by Cathy
Smoot-Barret. The children were fascinated by the method Cathy used in making
chocolate cups and declared unanimously that they loved dark chocolate.
Houston
Plan Scholarships
and Community
Service
By Merrianne Timko, Vice President
The Houston Chapter has been busy organizing numerous events to showcase
the talents of its existing members and
to attract new members. A major focus
of the chapter this year will be to increase its visibility in the culinary circles of
Houston through new community service
initiatives, and implement a scholarship
program for young women entering culinary professions.
On January 18, DIANE D’AGOSTINO hosted a
chapter dinner at the garden conservatory adjoining the location of her business,
Elegant Edibles. Diane is known for her
gourmet snacks and confections made
from all natural ingredients which include
Flavored Pecans, Texas Toffee, and Texas
Pecan Brittle. For the Dames dinner, Diane
served a selection of Tuscan-inspired appetizers, homemade Cannelloni, and a
warm Spiced Pear Dessert served with
Vanilla Ice Cream and drizzled with luscious Caramel Sauce. Members in attendance busily worked on planning events
for the year prior to indulging in this wonderful dinner!
19
CHAPTER NEWS
Kansas City (Heart of America)
Outfit Kitchens for
Habitat Homes
Floral artist Dan Meiners
shows Kansas City Dames
how it’s done.
By Judith Fertig
Dames in Kansas City know the true meaning of “blessing.” Partnering
with Habitat for Humanity, the chapter has directed its philanthropic
efforts into helping make each new kitchen the true heart of the
home. LDEI KC’s Kitchen Fund helps provide everything from dishes
and silverware to gadgets and cookware. Chapter monies as well
as donations fund this project. Philanthropy Chair ANN LUND and
President MARILYN CUPPLES have attended several house “blessings”
ceremonies honoring all the work that Habitat volunteers—especially the new homeowners—have contributed. In 2004, five new
Habitat homes were outfitted from the Kitchen Fund.
Philanthropy Chair Ann Lund
(left) and President Marilyn
Cupples (right) congratulate
the new owner of a Habitat
for Humanity house; the
Kansas City chapter outfitted
the kitchen.
On January 26, former Program Chair MARIANN VANDENBERG passed
the calendar to new Program Chair CINDY REYNOLDS. Reynolds and
KAY BENJAMIN organized a lovely program that was a true respite
from winter. (Flowers and great food are always good for the
soul.) First, the Kansas City Dames gathered at Studio Dan Meiners
for a fascinating demonstration on current trends in floral design.
Afterwards, the group walked next door to Webster House for a
wonderful lunch.
Los Angeles
Oscar Cuisine for L.A. Dames
By Marje Bennetts, Administration Secretary, and Nancy Eisman, Co-Vice President
On January 31, the Los Angeles Dames had a sensational start to the New Year with an Academy Award caliber dinner at Spago Restaurant in Beverly Hills. Owner Wolfgang Puck, Chef Lee Hefter, Chef SHERRY YARD, and their staff, who would soon be creating the menu for the
Governor’s Ball at the 77th annual Academy Awards, dazzled L.A. Dames with an Oscar worthy four-course dinner.
Featuring stars Sherry Yard, pastry chef of Spago and “2004 James Beard Foundation Award” winner, and RUTHIE GRAHM, owner of Bonny Doon
Vineyards and Comparte’s Chocolates, the elegant evening was the perfect kick-off to a very promising 2005. Over 50 attendees delighted
in the special menu of Winter Green Salad with Arugula, Pears, Candied Walnuts, and Roquefort; Pan-Roasted Chicken with Yellow Finnish
Potatoes and Wild Mushrooms; and a finale of delectable desserts prepared by Chef Sherry, plus seasonal citrus and baby bananas provided
by NANCY EISMAN and Melissa’s Produce.
Co-President CHERYL FORBERG announced, “We’ve got a new board and a new outlook, and promise a year of fun and exciting events for all
our members and friends.” Co-President PHYLLIS VACCARELLI added, “2005 will be a great year to be a Dame in L.A.”
LDEI Dames Ruthie Graham (right) of Bonnie Doon
Wines and Spago pastry chef Sherry Yard.
Co-presidents LDEI-LA: Phyllis Vaccarelli (left) and
Cheryl Forberg.
L.A. Board 2005: (left to right, front) Cheryl Forberg and
Phyllis Vaccarelli; (left to right, back) Catherine Evans,
Nancy Eisman, Marje Bennetts, Eunice Oshiro, Peg Rahn
and Yvonne Kopina.
20
CHAPTER NEWS
San Diego
Chilling Out at San Diego County
Jail’s State-of-the-Art Kitchen
By Judi Strada, President
Ever wonder what Martha Stewart was eating on the inside? Whatever her meals may have
been, they can’t compare to the high quality meals served in San Diego’s jail system.
Phoenix Dames host LDEI Board Members at the home
of Susy Davidson.
Phoenix
Culinary Program
for Teenagers
By Gwen Ashley Walters
In collaboration with Free Arts of Arizona, a nonprofit organization focused on helping children
and families through the use of the Arts, the
Phoenix Chapter presented a 10-week program
called “The Art of Cooking: Cooking Outside
the Fast Food Box.” The grant-funded program
featured Dame members teaching basic culinary skills and guiding grocery store field trips
for teenage boys and girls living in a transitional
home. The program began on February 7, 2004,
and ran for 10 consecutive weeks, from 4 p.m.
to 7 p.m., at the children’s group home.
EUGENIA THEODOSPOULOS, a longtime supporter of
Free Arts, spearheaded the effort with help from
her committee, including ROBYN DEBELL, GAYE INGRAM, JANET MITCHELL, JANIS NORMOYLE, SARA RAINEY,
and EILEEN SPITALNY. Eugenia and her team developed a detailed curriculum, including weekly
lesson plans covering knife skills and cooking
methods, such as sautéing, braising, and broiling. Each lesson plan also included food safety
and sanitation techniques as well as nutrition
principles. The children learned how to plan a
menu, shop for healthy foods on a budget, cook
simple but nutritional meals, set a table, and work
as a team.
The lessons covered every meal period, from
breakfast to lunch to dinner, and even holiday
meal preparation. Creative teaching elements,
such as a scavenger hunt at the supermarket,
and team building exercises for budget menu
planning, kept the children engaged and enthusiastic throughout the program.
The program concluded April 1, 2004, with a
graduation ceremony for the students. Dames
presented each child with cooking equipment
worth $20, along with a certificate of completion. The students received a recipe book, compiled from all the recipes prepared throughout
the program. A post program survey is being
conducted with the children to measure their
new culinary skills, nutritional knowledge, and
overall satisfaction with the program. The results
will be used to improve the curriculum for future
implementation.
San Diego Dames drove one hour south towards the Baja California border for a oncein-a-lifetime opportunity to visit with Louise Mathews, Chief of Food and Nutrition Services
at the county jail’s Central Production Center (designed and built to Louise’s specifications), followed by lunch in the adjoining men’s jail.
“The inmates may look at you as we enter the Center, but they won’t do or say anything,”
says Louise with the conviction of truth. Louise’s challenges include safety, sanitation,
and keeping costs down while producing good, healthy food for the inmates. This Center
produces 40,000 meals per day, five days a week, to send to seven jails, four juvenile
facilities, and four satellite school programs. Louise has saved the county millions of
dollars by centralizing food service and utilizing the “Cook-Chill” methodology of food
production. Her efforts won her the “International Food Service Manufacturer’s Association Silver Plate” in 1994, a competition where thousands of talented people from the
nation’s food service operations are considered each year, but only nine are chosen.
Louise was the only woman to win that year.
An “A” rating sign hangs on the wall near the bakery where they are baking French
bread, hamburger and hot dog buns, hard rolls, pizza dough, carrot cake, and chocolate
chip cookies—all from scratch. “We don’t use preservatives in the bakery; we don’t buy
seconds for our meals; dented cans go back.”
Louise is a wonderful bundle of intelligence, wit, humor, and spellbinding storytelling as she
explained how special food needs are met. She mentioned a call from one 34-year-old
inmate’s mother. Louise told her, ” We don’t do moms’ diets here, but don’t worry, he’ll eat
well.” Every so often she gets a not-so-legitimate request. “One man said they ate only steak
and drank beer in his religion. I said to him, well, I guess you’ll starve.”
“My women prisoners critique my food.” It’s a social occasion for them to sit down in a
jail cafeteria and eat the likes of Barbecued Chicken, Roasted Potatoes and Broccoli, or
Meat Enchiladas, Rice, and Beans. Our lunch that day consisted of Roast Beef, meaty
Teriyaki Spareribs, Rice, Baked Potatoes, and Green Peas.
As for what she thinks of her job, “I have more fun at this than ‘Carter has little Liver
Pills’,” says Louise.
Dallas
Tapas to Fiesta Events
By Carol Ritchie
Two new members were welcomed at the Dallas Chapter’s annual dinner last November.
Silver bracelets were given to LAURA VELLA, Director of Grocery Procurement at Central Market/HEB, and MARGIE MCALLISTER, RVP of Multi-Unit Health Care Sales/Sysco Corporation. A
very memorable meal followed, reports TINA DANZE, Chef/Owner Joseph Gutierriz of Rouge
Restaurant in Dallas prepared a top notch menu of Spanish regional dishes, seamlessly
paired with Spanish Regional Wines. Chef Gutierriz, a native of the Basque region of Spain,
took great care in describing the background of each dish and wine pairing for each
course. It was comforting rustic fare, presented in a highly sophisticated manner.
ANNE LEGG adds, “The food was really interesting with classic regional dishes from tapas to
peasant-style dishes. It was not just a great meal, but a learning experience as well.” The
menu included: Cabrales Cheese Croquettes served with Quince Paste Mousselline (wine:
Bodegas Osborne Dry Oloroso Bailen Sherry), Piquillo Peppers Stuffed with Crab, Roasted
Garlic and Basil served in a delicate Saffron Cava Sauce (with Mergadio Albarinos Rias
Baxias 2002), Pear and Almond Salad with Vanilla Vinaigrette (with Finca Luzon Merlot
Jumilla 2002), Braised Hunter’s Rabbit with Potatoes and Young Carrots (with Vino de la
Tierra Castilla y Leon Tresantos Roble 2002), and Rice Pudding Crème Brulée.
As of October 2004, the new board is President, KRISTINE ACKERMAN; 1st Vice President,
SHELBY SCHAFER; 2nd Vice President/Membership Chair, MYNETTA COCKERELL; Secretary, KELLY
ANN HARGROVE; Treasurer, LYNN MATTIE; Directory/Attendance, Anne Legg; Programs, ANDREA
HAGAr and Tina Danze; Philanthropy, SHARON VANMETER; Public Relations, CAROL RITCHIE; Past
President, CHRISTINE CARBONE; Founder, DOLORES SNYDER; Grande Dame, CAROLINE ROSE HUNT.
Dallas Dames gathered in early January for a festive New Year’s party graciously hosted
by MONICA GREENE, owner Ciudad Restaurant in Dallas. Members and their spouses sipped
delicious wines, frosty Tangerine Margaritas, and nibbled on Bocaditos (little bites) while
mingling. A seated dinner followed with generous platters passed family-style. Chef/
Partner Joanne Bondy and Monica received an enthusiastic round of applause.
21
MEMBER MILESTONES
Compiled by CiCi Williamson, Washington, D.C. Chapter
ATLANTA
ELLEN HARTMAN, APR, Fellow PRSA, President of the Atlanta office of
Weber Shandwick Worldwide, was hired by the Republic of Spain to
promote Clementines, the scrumptious, seedless, seasonal citrus fruit.
MARY MAHAFFEY is opening a retail gourmet food store, Farm to Market
Grocery, in early April. It has been Mary’s dream throughout her 20
plus years as a wholesale produce distributor to have a small store
that focuses on helping local growers, producers, and vintners into
the marketplace.
AUSTIN
SUSAN AULER was invited by the Texas State Society of Washington, D.C.
to showcase Fall Creek Vineyards at the “Texas Fair & Market Place,”
a feature of the “Black Tie and Boots Inaugural Ball” in Washington,
D.C. President George W. Bush has featured Fall Creek Vineyards and
other Texas wines at presidential and state official functions.
SARAH JANE ENGLISH wrote two articles in Air France’s first-class magazine The Peak on Peru and Port. Soon in print will be her articles
about cowboy Mike Blakely, a rancher, songwriter/singer, who
has written 300 songs and 15 novels; Woodward and Bernstein of
Watergate fame; and CBS Newsman Bob Schieffer, who moderates
“Face the Nation.”
CATHY COCHRAN-LEWIS has been named
Community Relations Coordinator for
Whole Foods Market in Austin. Cathy will
represent all facets of the company including two stores in Austin, the corporate
headquarters, the Distribution Center, and
Bakehouse. Cathy is Vice-President and a
founding member of Austin LDEI.
MARY ANN ESPOSITO muses, “Where has the time gone!” This year marks
16 years of kneading, baking, frying, sautéing, boiling, and grilling for
the Host/Chef creator of “Ciao Italia” seen nationally and internationally on PBS stations—the longest running cooking show, with nine
companion books, and two brand new DVDs.
CHICAGO
BRENDA MCDOWELL and LISA PIASECKI report that McDowell & Piasecki
Food Communications will celebrate its 18th anniversary this spring.
They have kept the original vision for their PR agency alive— specializing only in food and nutrition communications. “Food is our passion, and we love what we do!” say Brenda and Lisa.
TORIA EMAS, due in part to her participation in “The Great Chicago
Fire Sale,” continues to distinguish herself as the designer of two
of the birdhouses—Buzy (Bouzy) Blue and Reims House—that were
auctioned off this past December. Described as a “bizarre collector” of champagne capsules (caps), who recycles this V.I.P. item
into collectible sculptures, Tories is always on the lookout for new
and exciting items for her masterpieces.
CAROL HADDIX was one of the guest speakers at the March 1620 Symposium for Professional Food Writers held annually at the
Greenbriar resort in West Virginia.
RITA GUTEKANST assisted in the production for the “77th Academy
Awards” events and “Governor’s Ball” at the Kodak Theater in
Hollywood, California. This is the third time she has been invited to
do so, and hobnobbing with the celebrities is only one of the many
perks of the stint.
JOAN REARDON was one of the guest speakers at the “Smithsonian
Associates Luncheon” honoring M.F.K. Fisher’s The Art of Eating.
The luncheon, on Saturday, February 16, 2005, took place at 1789
Restaurant in Georgetown, Washington, D.C.
DALLAS
JANE KING is teaching monthly cooking classes at Roosevelt Gardens,
a transitional and permanent supportive housing program for individuals and families with HIV/AIDS. She uses inexpensive, nutritious
ingredients that are versatile to help make some people’s daily lives
a little more interesting and healthy.
BETH VLASICH PAV, Owner/Executive Chef,
Cooking by Design Culinary Studio:
Cooking School + Catering, was awarded “Best Services/Caterer 2005” by Lake
& Country Living for the Lake Travis View
in Austin.
BOSTON
LISA EKUS will be conducting a presentation at Book Expo in New York in June entitled “Honing Your Craft for the Culinary
Industry,” a session geared to writers specializing in food and culinary writing. Lisa
will also participate in a lively “Pitch-Slam”
session during which writers will make
pitches to a panel of agents and editors
for on-the-spot feedback.
22
SHARI CARLSON was voted “Pastry Chef-of-the-Year” by the Texas Chefs
Association. She has submitted her credentials to the American
Culinary Federation as a candidate for “Regional Chef,” which will
be announced in April at the ACF convention in Michigan.
CLARA PORTER, CCP, was one of six winners of the “2004 USA Rice
Federation” recipe contest. Open to members of IACP, the contest
was billed as the “5-Ingredient Challenge.” Her winning recipe, Poblano
Rice Soup, is featured on the current Rice Federation website.
DOLORES
SNYDER’s
experience conducting cooking
classes and speaking on
“The Art of the English Tea”
for the past 25 years led
to a two-week Caribbean
cruise aboard the Queen
Mary 2 in December as part
of
Cunard’s
Enrichment
Programs. Having recently
published her book Tea Time
Entertaining, Dolores lectured, brewed tea, and had book signings
in the library. The ship’s Executive Chef had recipes prepared from
Dolores’ book for each of her five lectures in addition to his preparation of 13,000 meals a day for 2,800 passengers and 2,000 crew
aboard the largest floating resort in the world.
RENIE STEVES attended the first “Professional Wine Writers Symposium”
at Meadowood in Napa Valley the end of February. It is produced
by TONI ALLEGRA (San Franciso) and modeled after her “Professional
Food Writers Symposium” at the Greenbrier.
MEMBER MILESTONES
HOUSTON
KIM PARK and ANN THACKER attended the Fancy Food Show held in
San Francisco on January 23. One of Ann’s clients, Fischer & Wieser
Specialty Foods, Inc., launched a new line of premium products
named Four Star Provisions. The attractively packaged products include gourmet condiments, dressings, jams, glazes, and sauces.
MERRIANNE TIMKO, Culinary Historian, worked with the Houston Museum
of Natural Science in 2004 to develop a series of dinners for museum
members that explored the culinary history of the cultures featured
in the traveling exhibitions: “Chocolate, Machu Picchu,” and “Dead
Sea Scrolls.” The first dinner was a culinary salute to the exhibition
“Gold! Natural Treasure, Cultural Obsession.”
HEIDEMARIE VUKOVIC recently had her article “Crazy for Chocolate”
published in the Herbarist. The Herbarist is the publication of the Herb
Society of America. In “Crazy for Chocolate,” she wrote about the
history of chocolate as well as the new trends in the world of chocolate. Included was her recipe for Chipotle Truffles.
KANSAS CITY
KAREN ADLER and JUDITH FERTIG, the tiara-totin’ “BBQ Queens,” announce the first in
a four-book series. The BBQ Queens’ Big
Book of Barbecue (Harvard Common
Press, April 2005) celebrates women at
the grill, the smoker, and the rotisserie
with over 300 recipes. The “BBQ Queens”
will be doing their trademark “four queen
waves” in a 20-city book tour.
STACEY LUKAS, Wine Manager of Lukas Liquor Superstore in Overland
Park, Kansas, was the featured sommelier at Sprint International
Headquarters in January for a sit-down tasting of seven different wine
and food pairings. Attending were 175 Sprint employees and their
guests. The theme was “Around the World with Wine and Food.”
BARBARA GIBBS OSTMANN, award-winning author/editor, announces the
launch of her “Writers’ Camp” programs in Italy and France in May.
Barbara joins forces with Pamela Sheldon Johns May 8-14 in Tuscany
(www.FoodArtisans.com) and with Tricia Robinson May 19-25 in
Provence (www.TasteofProvence.com). The hands-on workshops
combine one-on-one writing coaching with sightseeing, market visits, and cooking classes.
LOS ANGELES
SHERRY YARD, Pastry Chef at Spago in Beverly Hills, announces the arrival of her second book this April, Desserts by the Yard, from Brooklyn
to Beverly Hills, the Sweetest Life Ever (Houghton Mifflin). Sherry says,
“The book starts in my Mom’s Brooklyn kitchen and ends at the
Academy Awards!”
MIAMI
ANN CHASSEN, owner of Ann Chassen Promotions, was a guest speaker for NASFT at the Fancy Food Show in San Francisco in January. Her
topic was “Planning and Producing In-Store Demos: Smart Ideas for
Retailers and Suppliers.”
NEW YORK
LIDIA BASTIANICH has started an online cooking club at www.lidiasclub.
com. The new feature resulted from viewer requests for more recipes from her PBS television series. It is an online monthly subscription
service.
CLAIRE CRISCUOLO, RN, and her husband Frank, announce the opening
of Basta Trattoria at 1006 Chapel St., New Haven, CT, next door to
their 29-year-old vegetarian restaurant, Claire’s Corner Copia. Basta
seats 32 and specializes in organic products, sustainable fish, and
poultry prepared in the Italian tradition.
JAN TURNER HAZARD and NANCY BYAL (Kansas City) are partners in
GadgetGals™, a column about kitchen gadgets and appliances as they relate to food preparation. They have written for The
Chicago Tribune and Better Homes and Gardens. They have also
done teaching/cooking demos for Sur la Table. Jan has published
her first cookbook, Half-Baked Gourmet-Party Food (Roundtable
Press-HP Books).
EMILY SNYDER won “The Top Five-Star Salesman” in the Mandarin
Oriental Hotel Group as the leading sales person for the prestigious
hotel chain’s North America Division, representing seven hotels and
over 50 sales persons. Emily is presently Director of Sales at Mandarin
Oriental, New York and has been with the company for two years.
PHILADELPHIA
CLAIRE BOASI continues on the Board of Directors of Orchestra 2001.
This is the only orchestra in the Philadelphia area that specializes in
21st century music alongside 20th century classics. The 2005 program is well underway; it strives to present the world’s most exciting
new music to the area.
SUZANNE DUNAWAY, presently living and writing in Italy and France, was
hostess to a presentazione (book signing) at Feltrinelli Internazionale
bookstore in Rome. Suzanne prepared Caponata, Pesto, and
Rosemary Focaccia using recipes from her book, Rome, At Home,
and paired them with wines from Frascati. She will do a book signing
this spring at The Lion Bookshop on via dei Greci in Rome.
LYNN BUONO, Chief Culinary Officer (CCO) of Feast Your Eyes Inc, a
highly respected catering company, was featured in the November
2004 issue of the Philadelphia Business Journal. Although she has
many awards and honors, she stated she is most proud of being
Chapter President and setting up the endowment for the Julie
Dannenbaum Scholarship.
DEBORAH FABRICANT has been named spokesperson for Caravella Limoncello, an Italian
lemon liqueur distributed by Barton Brands.
Deborah’s entertaining tips and recipes using Limoncello will be appearing in several
magazines this year. Caravella Limoncello
also plans to promote the product through
national television spots with Deborah.
SUSANNA FOO, Chef and Restaurateur, was featured in the December
2004 issue of Philadelphia Magazine. Among Susanna’s responses
to the interviewer was, “The way to be happy is to have a passion,
and then go get what you dream about.” Naming the restaurant
Susanna Foo let her do whatever cuisine she wanted.
RUTHIE GRAHM of Bonny Doon Vineyard and Comparte’s Chocolates
was busy juggling wines and chocolates during the movie-TV
awards season. Comparte’s was featured at “Golden Globe” festivities (“Desperate Housewives” avidly devoured her confections)
and Bonny Doon wines were poured at an exclusive Oscar celebrity
party on Academy Awards night.
ALIZA GREEN pursues her ode to the legume in her new book B-E-A-N-S.
It was among the December 2004 recommended books selected
by The New York Times.
ETHEL G. HOFMAN’s latest book Mackerel At Midnight - Growing Up Jewish
On A Remote Scottish Island (Camino Books), was due out mid-March.
The collection of remarkable stories illustrates how food was the glue
that helped instill an identity and pride in family heritage.
MARGARET KUO was among the five finalists in Philadelphia Magazine’s
“First Annual Trailblazer Award” dedicated to Women in Business.
She is an entrepreneur, importer/exporter, chef and owner of five
successful restaurants in the area.
23
MEMBER MILESTONES
VICKY POHL has been appointed Director of Catering at the
Philadelphia Art Museum.
BECKY ROLLER, owner of Roller’s Restaurant with husband Paul, was
cited in a recent article on “Dining Out 2005: Revisiting the Classics.”
Citation was made of the fresh ingredients, local whenever possible,
as the underpinnings of the restaurant’s electric spirit. The reviewer
complimented Rollers for its astonishing consistency since 1982.
IRENE ROTHSCHILD, recipient of an Honorary Degree from The Restaurant
School at Walnut Hill College, gave the keynote commencement
address to the 2004 graduating class at Irvine Auditorium, University
of Pennsylvania. She is a member of the University’s Advisory Board.
ELISABETH ROZIN’s most recent publication is The Fifth Taste of Human
Being: Umami, the World (Cross Media Limited, London; 2004).
MARIA VENUTI FORREST is now Director of Public Relations for Peter Nero
and the Philly Pops organization.
MEG VOTTA, Chef of the Joseph Ambler Inn, is aiming for a triple crown
in the “Philly Cooks 2005. “ She’s competing in the “Best Entrée” category. Meg already holds two crowns, one for “Best Appetizer, 2004”
and the second for “Best Dessert, 2003.”
ELLEN YIN’s Fork Restaurant was selected by Philadelphia Magazine as
one of the 42 most comforting places in Philly when eating alone.
PHOENIX
SUSY DAVIDSON and partner DEBBIE FREUNDLICH, celebrate the 10th anniversary of publishing Briefing, a bimonthly restaurant industry newsletter with a circulation of 180,000, distributed by American Express
to restaurants. The newsletter addresses issues to help restaurateurs
run their businesses, including consumer trends, customer service,
legislation, marketing, wine/beverage programs, technology, employee relations, community involvement, and training.
ROBYN DEBELL coordinated “Eat Right Scottsdale Day,” on March 30,
part of the week-long “Getting Healthy Together,” sponsored by the
Scottsdale Healthcare Center. Robyn worked with restaurants, grocery stores, and school cafeterias, helping them provide incentives
for choosing healthy foods and to focus on appropriate portion sizes.
BARBARA POOL FENZL, CCP, will moderate “Chiles: The New Health
Food?” with Rick Bayless at the 27th annual IACP conference in
Dallas, Texas on April 15. In May, she will appear on PBS’s “Travels
with Rudy Maxa,” which was filmed at La Combe in Perigord, France,
where she conducts two week-long cooking classes each year.
LINDA HOPKINS was named Special Event Coordinator for
“Gourmetheatre,” a fundraising event on April 17 benefiting the
Phoenix Actors Theatre. The event features top Valley restaurants,
celebrity chefs, and a champagne reception. She was also appointed Event Chair for “The Jewel Ball,” to be held January 2006,
benefiting the Arizona American Cancer Society.
GAYE INGRAM, CCP, will participate in a panel discussion, “SelfPublishing: an Alternative to Traditional Publishing,” with Favorite
Recipes Press at the 27th annual IACP conference on April 14. Gaye
is overseeing the 2005 publication of The Arizona Historical Society’s
Cookbook with Favorite Recipes Press.
DONNA NORDIN was featured in an article for Internet-based TravelLady
Magazine by Madelyn Miller. Donna will teach two one-week-long
cooking classes at La Combe in Perigord, France, in October.
JANIS NORMOYLE has developed a series of cooking classes for the
city of Tempe, Arizona, called, “Cooking, The Basics You Never
Learned!” She will develop other culinary programs for the city after
this initial set of eight classes. Classes are conducted at the Kiwanis
Recreation Center, Tempe.
GWEN ASHLEY WALTERS, CCP, was selected as Wine Columnist for
Chandler Life magazine, published by the Arizona Republic newspaper. She also authored a gift book, Best Book of Party Dips (Cloud
Nine Press, due out fall 2005).
24
SAN ANTONIO
REBECCA RATHER’s establishment, Rather Sweet Bakery and Café in
Fredericksburg, Texas, was featured in a six-page color article in the
November 2004 issue of Texas Monthly magazine. The article, “Life is
Sweet,” starred many of Rebecca’s delectable pastry recipes.
SAN DIEGO
CAROLE BLOOM is now National Spokesperson for the Chocolate
Manufacturers Association representing Hershey’s, Mars, and many
other U.S. chocolate manufacturers. She has been on numerous radio and TV shows talking about her new book Truffles, Candies, and
Confections: Techniques and Recipes for Candymaking (Ten Speed
Press, 2004). Carole was a featured presenter at Copia’s “Death by
Chocolate” Festival. Her new website is www.carolebloom.com.
Last summer, Carole visited Adelaide, Australia and met with several members of the Adelaide Chapter for lunch in the historic town
of Hahndorf, in the Adelaide Hills. While in town, Carole was also a
guest on MARGARET KIRKWOOD’s radio show, “The World of Food with
Margaret Kirkwood.”
JUDI STRADA and MINEKO MORENO report that their book Sushi for
Dummies is in its third printing after just six months and also has been
translated into Spanish. Very positive reviews are posted at www.
Gayot.com and www.fandbworld.com, the website of Food and
Beverage World Magazine.
SAN FRANCISCO
JEANNETTE FERRARY will be teaching a writing course, “Food Writing:
From Soup to Nuts,” at Stanford University on Monday evenings,
March 29-April 26. She did a reading and discussion of her book Out
of the Kitchen at the University of California at Berkeley campus in
San Francsico in February where she also taught a one-day food
writing course.
MARIE SIMMONS is now Culinary Manager at Copia: The American
Center for Wine, Food, and the Arts in the Napa Valley.
SEATTLE
FRAN BIGELOW of Fran’s Chocolates, author of Pure Chocolate: Divine
Desserts and Sweets from the Creator of Fran’s Chocolates, appeared on the PBS program “Serious Money,” January 28, that focused on her success as an entrepreneur.
KATHY CASEY has released 20 retail products under the Dish D’Lish brand including chutneys,
seasonings, spreads, sauces, and Cocktailor™.
These items are available at northwest retailers and at www.kathycasey.com. Dish D’Lish
Cocktailors will be served on Holland America
Cruise Ships in 2005. A new Dish D’Lish will
be opening this spring at Seattle’s Sea-Tac
Airport.
LINDA CHAUNCEY was recently named Associate Dean for the Seattle
Culinary Academy at Seattle Central Community College. Along
with DIANA DILLARD and JOY GULMON-HURI. Dames are now three of the
top people at the Academy. Linda was formerly Director of Wine
Education for Ste. Michelle Wine Estates and has an extensive wine
and education background.
BRAIDEN REX-JOHNSON and LISA EKUS (Boston) joined
forces in July, 2004, when Lisa became Braiden’s
literary agent. In December, Lisa successfully sold
Braiden’s seventh book, New Northwest Cuisine:
Wining and Dining in the Pacific Northwest, to
John Wiley & Sons. Braiden’s new website is www.
NorthwestWiningandDining.com.
MEMBER MILESTONES
NORMA ROSENTHAL has opened a second public relations business with
Alison Wilson called PR a la Mode, offering clients a “menu” of public relations choices especially geared towards smaller businesses.
KAY SIMON is one of the “Women in Wine” featured at the March 9 event
in the Georgian Room at the Fairmont Olympic Hotel. This winemaker’s
outstanding Cabernet Franc is showcased as part of the menu.
WASHINGTON, D.C.
NANCY BAGGETT offered holiday cookie baking tips and recipes from
her All-American Cookie Book during a December 2004 multi-city
satellite media tour. She was interviewed on TV stations in 20 cities. Nancy wrote an article on chocolate hazelnut cookies for the
Holiday Baking edition of Fine Cooking, and on baked apples for
The Washington Post.
LISA CHERKASKY styled the photos for the upcoming Monticello
Cookbook and also for the Virginia Museum of Fine Arts Cookbook.
Last summer Lisa styled all photos for Simply Delicious, Australian
Lamb for Any Occasion. She will be a presenter at the “Food on
Film” conference in May in Minneapolis, teaming up with SHIRLEY
CORRIHER (Atlanta).
SUSAN DERECSKEY, Past President of the chapter, was named “Dame
of Distinction” for her many years of devotion to Chapter endeavors
and service on the Board.
PATRICE DIONOT’s L’Academie de Cuisine doubled in scope and size,
adding 6,000 square feet and accommodating four starts per year
for each professional program. Included are a new pastry kitchen
named after the retired White House Pastry Chef Roland Mesnier,
culinary kitchen, demonstration classroom, offices and commissary.
Continuing education programs have also expanded.
CONNIE HAY can’t wait for spring to arrive, along with the release of
her latest cookbook project, Better Homes and Gardens New Grilling
Book, available on March 1.
KATHERINE TALLMADGE, M.A., RD, is now the biweekly “Diet Smart” columnist in The Washington Post’s Food section and has been appointed
as Adjunct Professor of Nutrition at George Washington University’s
School of Public Health.
The Verdict is in – No Name Change
Report from the LDEI Name Definition Task Force
By Suzanne Brown, Task Force Chair, Atlanta Chapter
The chapters have spoken and the consensus on whether to
change our organization’s name is that it remain the same. Of the
16 chapters that responded (out of 25), the majority of votes were to
leave Les Dames d’ Escoffier name as it stands now. Several of those
chapters commented that we should keep the name and add the
tag line in our mission statement.
Going forward, we know that educating our constituents about our
organization and its mission is a priority. We have the tools in place
to make that happen. The Public Relations plan written in 2003 and
distributed to each chapter defines ways for each chapter to educate and inform its audiences. We realize, now, that our first objective is to start internally, through educating our own membership.
Much of LDEI background and mission is on the LDEI website (See
LDEI Membership Directory 2005, page iv) and can be downloaded
for use by chapters in prospecting for membership, sponsorships,
and for press kits.
Along with myself, members of the Name Definition Task Force are:
ABIGAIL KIRSCH, CAROL BROCK, SARALIE SLONSKY, CATHERINE EVANS and
DOLORES SNYDER.
25
By Greg Jewell, Executive Director
The LDEI Board of Directors met in Scottsdale, Arizona,
January 28-29, 2005. Here is a recap of the action items
from the productive two-day meeting.
• There was significant discussion surrounding the LDEI
Endowment Fund. It was the consensus of the Board
to take the funding of the endowments off of the
back burner and make it more of a priority in 2005. In
subsequent issues of the Quarterly, you will see much
more information about this project.
• The Board was in agreement that chapter expansion
should be slowed while more effort was put into providing support for the current chapters. There are two
potential chapters in the works for 2005: Charleston,
South Carolina, and Portland, Oregon. Work on these
chapters began in 2004. Beyond these two chapters,
there will be no further effort for expansion this year.
A task force will be formed to examine the issue of
expansion.
• Changes in the Quarterly will continue. All issues
this year will be published in color and there will be
enhancements to the design of the Quarterly as well.
• The Board approved changing Web hosting and
maintenance providers. The “time out” issues that
have been experienced by many members will be
fixed as part of this transition to a new company. This
spring, the issues should be fixed and the website will
be refreshed.
JOIN US
September 30 - October 2
LDEI Annual Conference
Miami
SAVE THE DATE!
Executive Director Recaps
LDEI Board Meeting
LDEI E-newsletter Submission Guidelines
The E-newsletter is a bi-monthly publication delivered via e-mail to keep Dames
informed about what other chapters are doing, to encourage networking,
and to list upcoming chapter events that are open to all Dames. A “Traveling
Dames” section lists members attending professional conferences or other
events where there are apt to be opportunities to network with other Dames.
• At the Board meeting in Chicago, the Board voted
to combine the roles of Secretary and Treasurer on
the LDEI Board. This issue was revisited and it was the
consensus of the Board to reverse the earlier decision. The Secretary and Treasurer positions will remain
separate on the LDEI Board.
The E-newsletter does not accept attachments or press releases. For chapter news, please include date, location, cost, and an e-mail contact. For
Traveling Dames, please include your name as you would like it to appear,
travel dates, event you are attending, and your chapter affiliation. Due to
space limitations, we cannot accept member milestones, product news,
listings of cooking classes or tours.
• The Board voted to change financial institutions. The
organization’s funds are currently held in accounts in
Dallas. A new institution in Louisville will be sought to
make banking easier.
If you are a Dame with an e-mail address and are not receiving the newsletter, please contact Greg Jewell. The E-newsletter editor is Terry Golson.
Send items to [email protected].
• Several changes were made to the policy and procedures manual. A revised version of the document
was sent electronically to the Chapter Presidents in
February.
• The Board also discussed and made decisions
concerning the name definition issue and a new
Peer-to-Peer program, both of which are the focus
of separate items in this edition of the Quarterly.
• The Board has asked for some preliminary research
on the production of a Business and Travelers directory, similar to a publication that was produced by
the organization several years ago. It specifically
highlights Dames businesses and would be an excellent resource for members who are traveling to a city
in which a Dames Chapter exists.
• The Board has asked for new quotes on the Officers
and Directors Liability insurance policy as well as the
general liability coverage. Two quotes will be solicited and compared with the quote from the current
insurance provider, The Spain Agency.
The LDEI Board of Directors meets monthly on a bridgeline conference call. The next face-to-face meeting of the
board will be in June or July in Kansas City, the site of the
2006 Annual Conference.
26
June 13 & 14, 2005
Join us for this unique experience to
explore and taste chocolate
produced right where it is grown!
www.hawaiicacao.com
27
The Autumn 2005 Quarterly will feature
“Dames in Higher Education”
IMPORTANT FOR SUBMISSIONS. PLEASE READ
AUTUMN 2005 FEATURE:
Dames in Higher Education
In a continuing series profiling Dames and
their professions, LDEI is seeking articles
about members who have influential, managerial, administrative positions in accredited institutions of higher learning. If your
profile fits within these parameters, please
e-mail Jerry Di Vecchio, Quarterly Editor, at
[email protected]. She will need to approve your inclusion in the fall issue by July
30. When selected, you may submit 250
words about your background, experiences,
and responsibilities. If you do not wish to write
your profile, Jerry will have another Dame interview you. Photographs are desired; send
them to Greg Jewell at headquarters.
PHOTOGRAPHS:
Include your name in the file title.
Include identification of individuals in photograph from left to right in the message of
your e-mail.
Please e-mail the photo and caption to
[email protected].
Glossy photographs
Please mail glossy photographs to:
Greg Jewell, Executive Director, LDEI
PO Box 4961
Louisville, KY. 40204
Please write the identifying information on
the back of the photograph so we can give
proper credit and return them to you. We
advise that you not write in marker or gel pen.
These can bleed onto other photographs.
CRITERIA FOR MEMBER MILESTONES:
Digital photographs
PLEASE make sure your digital photographs
are scanned at 300dpi.
Photos should be sent in either JPEG, TIFF or EPS
format. No other formats are acceptable –
do not send embedded photos with text.
Include Dames Name and Chapter
Describe what exciting, fun, interesting or
important business-related activity you have
accomplished…written/published a book,
article, or a website, appeared on TV or radio,
taught a class, created a new product, been
interviewed or received an award.
Write 50 words or less in publishable prose, as
you would like to see it appear.
You are welcome to send a photograph to
accompany your milestone.
Please e-mail Member Milestones to CICI WILLIAMSON at [email protected].
Please do not send notes, bullet points, or a
press release.
CHAPTER NEWS SUBMISSIONS
We encourage chapters to submit reports of
their activities. Please write 300 to 500 words
in prose as you would like to see it in print and
send to KAREN LEVIN, [email protected]. Please
include the writer’s byline. We also welcome
photographs to accompany the article. All
photographs should be e-mailed to Greg
Jewell at LDEI headquarters. (see instructions
for photograph submissions) The deadline for
chapter reports is April 30.
FOR E-NEWSLETTER SUBMISSION
GUIDELINES, SEE PAGE 26.
Deadline for Autumn Quarterly is July 30, 2005
LDEI Headquarters, Greg Jewell, Executive Director
(502) 456-1851; Fax (502) 456-1821 [email protected]
LDEI Quarterly compiled and edited by Jerry Di Vecchio, design and layout by Jason McKnight.
P.O. Box 4961, Louisville, KY 40204
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PERMIT #62

- Les Dames d`Escoffier International

Transcription

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