Spring 2009 - Les Dames d`Escoffier International

4-6
Meet Your New Board
8-9
Washington D.C. Chapter
Hosts the LDEI Board Meeting
9
10
11
12-17
Meet the Editorial Board
Web Upgrade 2.O
LDEI Cookbook: Chapter Events
Green Tables: Local Means What?
18
New York Chapter Green Tables
President’s Message
24-26
Chapter News
27-29
Member Milestones
30
Spring is a time of celebration with
good company, great conversation and
stellar recipes from, Cooking with Les
Dames d’Escoffier - At Home with the
Women Who Shape the Way We Eat
and Drink. This issue of the Quarterly
celebrates publication of the cookbook
by showcasing the fundraising and
book signing events of several chapters. From the start, the project was a
“surefire recipe for success,” thanks to
the collaboration of talented Dames
led by editor Marcella Rosene (Seattle) and Pat Mozersky (San Antonio).
This dream team also included nationally-recognized, commercial food
photographer Tracey Maurer (San
Antonio), who produced the stunning photographs. Thanks, Tracey, for
sharing the colorful photos in this issue, including one that didn’t appear
in the book. Veteran food stylist Julie
Hettiger (Houston) used her culinary
artistry to transform many cookbook
recipes into the mouthwatering dishes shown in Tracey’s photos. All the
members of LDEI are contributing to
the cookbook effort in some way, even
if they don’t have a recipe in the book.
Dames have created a product that
promotes pride and community, and
that will leave a lasting legacy.
A New Mission Statement
18
3
413*/(t2 O O 9
Submission Guidelines
ON THE COVER:
Photos by Tracey Maurer
From the cookbook, Cooking with Les Dames d’Escoffier
Susan Slack, Editor
(L –R) Cookbook Team: Marcella Rosene, Gary Luke and Pat Mozersky.
President
Third V P/PR
Treasurer
Director-at-Large
Immediate Past President
Brown Marketing Communications, LLC
5415 Northland Drive NE #203
Atlanta, GA 30342
770-377-3488 (W)
[email protected]
Planit Network Event Planning Ltd.
1410 Jefferson Avenue
West Vancouver, BC V7T 2B4
Canada
604/926-9071 (W/H)
604/926-1255 (FAX)
[email protected]
The Cook’s Warehouse
1095 Zonolite Road, NE, #104
Atlanta, GA 30306
404-492-9018 (W)
404-921-0524 (FAX)
[email protected]
Sandy Hu Food Marketing LLC
380 Roosevelt Way
San Francisco, CA 94114
415-626-1765 (W)
[email protected]
KNS Promotion, Inc.
5525 Devon Road
Bethesda, MD 20814
301/907-7590 (W)
301-907-7594 (FAX)
[email protected]
SUZANNE J BROWN
First V P/President Elect
TERESA FARNEY
The Gazette
7220 Delmonico Drive
Colorado Springs, CO 80919
719/636-0271 (W)
719/636-0202 (W/FAX)
[email protected]
Second V P/Quarterly
SUSAN SLACK
116 Hurlingham Drive
Columbia, SC 29223
803-736-7103 (W/H)
[email protected]
WENDY TAYLOR
Secretary
MARIE KELLEY
Kelley Productions International
2047 Caminito Capa
La Jolla, CA 92037
858/456-6609 (W)
858/459-5876 (FAX)
[email protected]
MARY MOORE
Director-at-Large
ALICE GAUTSCH FOREMAN
Gautsch & Associates, Inc.
2450 Canterbury Lane East, 2A
Seattle, WA 98112-2500
206/325-1780 (W/H/FAX)
[email protected]
SANDY HU
Director-at-Large
ZOLA NICHOLS
Desert Wine, Spirits and Gifts
611 S. Palm Canyon Drive, Suite 1
Palm Springs, CA 92264
760-327-7701 (W)
760-327-0337 (H/FAX)
760 327-7702 (W/FAX)
[email protected]
KATHERINE NEWELL SMITH
Executive Director
GREG JEWELL
AEC Management Resources
P.O. Box 4961
Louisville, KY 40204
502-456-1851 (W)
502/456-1821 (FAX)
[email protected]
LDEI Forecast:
Activities & Opportunities
Dear Dames,
Despite the continual dreary economic weather forecast, LDEI’s outlook is sunny as we spring ahead with events and programs. Plates are
spinning with a myriad of activities; I have so much to write you, it’s
hard to know where to start.
By the time you read this, we will have announced our first LDEI
Legacy Award winners. Three non-Dames who are at the beginning or
midway through their careers will have the opportunity to each spend
a week of professional experience working with Dames in the culinary,
fine beverage and hospitality industries.
As I write, chapters are submitting their nominations to the Grande
Dame committee co-chaired by past LDEI Presidents, Renie Steves Dallas, and Dorene Centioli-McTigue Seattle. This is the year we honor a
special woman of extraordinary accomplishments in the culinary field,
with the Grande Dame award during our annual conference.
I hope you’re planning to meet us in Philadelphia October 1-4 for
a weekend of celebrating, education and fun. This year’s theme is: Inspire and Energize: LDEI Philadelphia. Co-Chairs Dottie Koteski
and Anita Pignataro, members of the conference committee and the
entire Philadelphia Chapter, have been working at fever pitch on educational topics, extracurricular activities and venues. Also, instead of the
President’s Forum, we’re going to have a Leadership Retreat that is for
all conference attendees, not just chapter leadership.
Kicking off the conference, our keynote speaker on Friday, October
2, is Marion Nestle (New York). On Saturday, our guest speaker will be
Marcia Pelchat of the Monell Chemical Senses Center, who will speak
on Changing Tastebuds. Other topics planned as of this writing are
Trendspotting, Food Safety, Business Innovations in Tough Times and
the launching of our new Global Culinary Initiative. Working on the
S P R I N G Q U A RT E R LY 2 OO9
David A. Arnold Studio
Several of our most accomplished Dames have volunteered to share
their professional expertise in a very immediate and hands-on way, as
an inspirational legacy for women in the professions that encompass
our LDEI membership. LDEI is offering $2,000.00 for three winning
candidates that will go toward travel and accommodation expenses.
The 2009 sponsors are New York Dames Abigail Kirsch and Alison
Awerbuch of Abigail Kirsch Culinary Productions, Seattle Dames Kay
Simon and Trish Gelles of Chinook Winery and Klipsun Vineyards
and Dallas Dames Caroline Rose Hunt and Sigrid Helgason of the
Crescent Court Hotel. Legacy committee members are Lila Gault (New
York), chairman, Alice Gautsch Foreman (Seattle) Board liaison, Abigail Kirsch (New York) and Toria Emas (Chicago).
global culinary task force are Dianne Hogerty (Kansas City), Chairman
and members: June Hayes (San Antonio), Jerilyn Brusseau (Seattle),
and Lisa Ekus-Saffer (Boston).
Increased usage of our website (ldei.org) by chapters is evidenced
by increased postings of fundraisers and on-going activity in the forum.
Don’t forget to check out the new, enhanced Green Tables website,
which is linked to the main site. In addition, we’re still cookin’ with
events to sell copies of Cooking with Les Dames d’Escoffier, which you
will read more about in a feature article on page 12.
Warm regards,
Suzanne J Brown
3
P
Les Dames d’ Escoffier International
SUZANNE J. BROWN
(Atlanta Chapter)
President Suzanne J. Brown has been
active in LDEI since she joined in
1997, serving on the board as Third
Vice President, Treasurer and First Vice
President. She is an accomplished marketing communications professional,
recognized for her expertise in the international coffee and tea industries.
As a published writer, invited speaker at world
conferences and quoted expert, she is known as
the “go-to” person for insight on cross-cultural
marketing and industry trends.
An entrepreneur, Suzanne’s love for gourmet
coffee led to writing and publishing Coffee Connoisseur in 1983 - the first national bimonthly
consumer newsletter. The publication’s success
positioned her as an expert in the coffee field. Informative, educational and entertaining, it foreshadowed what was about to become one of the
most significant trends of the 20th century.
Suzanne is a veteran marketing correspondent for
the Tea & Coffee Trade Journal /Tea & Coffee Asia.
In 2004, she researched and wrote, “Coffee in the
U.S., the first in-depth market report published
by the Beverage Marketing Corporation.
Suzanne’s success in the coffee and tea industries put her in front of people as a professional spokesperson for Kraft/General Foods,
Melitta, Procter & Gamble and other leading
Top Fortune 100 companies in the food and
beverage industries. Some of her international
clients have included: The Haraaz Coffee Project (Yemen); The UN/International Trade Center (Switzerland); Tchibo Coffee Company
(Germany); Elite Coffee (Israel); ANACAFE
(the Guatemalan Coffee Association) and the
Brazilian Specialty Coffee Association.
Suzanne has been a featured speaker at international coffee and tea symposia in Vienna,
Austria; Barcelona, Spain; Amsterdam, Netherlands; Rome, Italy and Hamburg, Germany.
She is also a frequent speaker at annual food and
beverage conferences including the Specialty
Coffee Association of America, National Coffee
Association, InterBev and Sintercafe, the annual
Latin American coffee symposium.
Suzanne is frequently called for her opinion
on different segments of the coffee industry. She
has been interviewed and quoted by national
and international media: Reuters, Dow Jones,
the New York Times, Atlanta Journal-Constitution, New Product News, and other interactive
media.
Suzanne recently merged her marketing
firm, Brown Marketing Communications LLC,
with The Partnership, Inc., an interactive, advertising and design agency based in Atlanta,
Georgia. For more information visit www.
browncommunications.us ; www.thepartnership.com
4
ABOVE: Suzanne stands in front of Yemen’s jagged rock
mountains with Shabbir Ezzi, managing director for
Al-Ezzi Industries.
RIGHT: While in Yemen, Suzanne adopted the Muslim women’s
custom of covering her head with a scarf. She commented,
“wearing scarves every day provided a positive experience,
particularly in one way I hadn’t anticipated: by covering my
hair, nobody knew if I was have a bad or good hair day.”
Suzanne recently traveled to
Yemen where she was invited
by Al-Ezzi Industries to look over
the coffee farms in the rugged
Haraaz Mountains, the site of
their project to launch a new coffee. Suzanne says a high percentage of the profits go back
to the farmer. “It assists them to
build more water wells and learn
new and more efficient methods of growing and maintaining
coffee trees. It offers continuing
support to staff and maintains a
hospital and school in the area.”
Les Dames d’Escoffier International
F V P (P E)
TERESA FARNEY (Colorado Chapter)
Teresa has a degree in home economics education from the University of Northern Colorado.
She taught home economics and biology at Air Academy High School in Colorado Springs in
the mid-70s. At the same time, she was a regular columnist for The Colorado Springs Sun, a
local daily newspaper. In the early 80s, Teresa left teaching and became the food editor at The
Sun. In 1986 she moved to Washington D.C. to become the director of consumer affairs for
The National Turkey Federation, a trade organization representing the turkey industry. In 1996
she returned to Colorado Springs and took the position of food editor at The Gazette, the local
daily newspaper. Teresa has been an active Dame since she joined the Washington D.C. Chapter
in 1992. She was president of the Colorado Chapter and served as Third Vice President on the
LDEI board.
S      V   P       ( Q        )
SUSAN FULLER SL ACK (Charleston Chapter)
As a military wife, Susan lived in Japan for extensive periods between 1975-1985, where she focused on in-depth studies of East Asian cuisines. Influenced by the Japanese sense of esthetics, she
applies these ideals to Western food preparation and design. A food journalist, Susan penned several
cookbooks including, Japanese Cooking (HP Books). On the move for 30 years with her aviator husband, Susan taught cooking classes from coast to coast, including at L’Academie de Cuisine, where
she earned a diploma. She taught Department of Defense-sponsored classes on global cuisine, culture and etiquette to spouses of military personnel assigned to embassy duty worldwide. Through
ongoing classes, she mentors wives of Japanese businessmen on international work assignments.
A food stylist, Susan has experience in all media. She is an IACP charter member and a Certified
Culinary Professional. A founding member of LDEI Charleston in 2005, she was Co-President two
years and President, 2007-2008. Susan is a South Carolina Master Gardener.
T    V    P         / C               P R
WENDY DENISE TAYLOR (British Columbia Chapter)
Twenty-five years of fine dining and sipping exceptional beverages fueled Wendy’s passion for work and life. In
the 70’s, she rambled around Europe, concentrating on food and wine experiences. She climbed in the Alps,
explored Southeast Asia, traveled to the South Pacific and visited the vineyards of South Africa and Chile.
Through her website PlanitBC.com, Wendy covers the culinary scene of her hometown Vancouver
and British Columbia, connecting to chefs, sommeliers, farmers, producers and winemakers. Mindful of
trends, international influences and chefs’ inspirations, she conveys her experiences of local dining and
networking, including the scope and bounty of the province’s farms and vineyards. Wendy has worked
extensively in international wine marketing since 1985, and earned an Advanced Certificate from the
Wine & Spirit Education Trust. She has served on the BC Culinary Tourism board since 2003. She was
LDEI chapter president in 2005-2006. Wendy says these experiences, plus two terms on the LDEI board
add depth to her culinary world.
S     
MARIE KELLEY (San Diego Chapter)
President of Kelley Productions International, Marie is a television and video-writer producer and food
stylist, specializing in the hospitality and food industries. Recent culinary projects include television
programming, media tours, and marketing/promotion videos for client web sites. Marie also produces
custom Culinary Culture Tours - learning about the culture of a people through its food. “After all, food
is culture”.
Marie has a BS in Food & Nutrition, and a diverse communications background in marketing,
advertising and public relations. She was a founding member of the San Diego chapter in 2003.
“It has been a great honor to serve, and a great pleasure to work side by side with the very talented
and dedicated women in LDEI. I have tremendous respect for the professionalism, achievements and
spirit of the members. And, there is nothing quite like the camraderie that exits among Dames!”
T       
MARY S. MOORE (Atlanta Chapter)
As founder and CEO of The Cook’s Warehouse, Mary has combined her love of cooking and business. The
Cook’s Warehouse is Atlanta’s premier gourmet store and cooking school with three locations, complemented
by an on-line store at cookswarehouse.com and mail order catalog. Mary is a leader in the culinary industry,
and has received numerous awards. She is a frequent speaker at industry conferences, writes regularly for
Atlanta’s Finest Dining magazine and has written for Atlanta Woman magazine. Mary has made television
appearances on the Atlanta affiliates for NBC, Fox (Good Day Atlanta), Home Shopping Network, FamilyNet and PBS, as well as co-hosting segments of “Home Plate” with Marvin Woods on Turner South. She
has filmed numerous TV commercials, including one for Duke’s Mayonnaise. Mary is past president of the
Atlanta chapter of LDEI, a member of the IACP, the James Beard Foundation, Southern Foodways Alliance
and Woman Chefs and Restaurateurs.
S P R I N G Q U A RT E R LY 2 OO9
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Lifetouch
D     -  - L   
ALICE GAUTSCH FOREMAN (Seattle Chapter)
Alice is a veteran communications professional who began her career in New York City as an assistant
food editor, working in the test kitchens of McCall’s, then for General Foods, now Kraft, where she
styled food for print, film and TV. She is a former manager of product publicity for Campbell Soup
Company and former president of Evans Food Group, now Publicis Dialog. Her company, Gautsch
& Associates, Inc., has specialized in marketing/PR projects and consulting. Alice currently focuses her
time and expertise on volunteerism in the nonprofit sector and in the church she attends. She is active in
the Seattle LDEI chapter, which she co-founded in 1988. Alice has served as LDEI Secretary, has chaired
LDEI committees and is a second-term Director-at-Large. In 2001, she was one of the recipients of a
Hidden Diamond Award given by Purdue University’s School of Consumer and Family Sciences.
D     -  - L   
SANDRA HU (San Franciso Chapter)
Sandy’s career in food communications spans more than 30 years. She was food editor of Co-Ed Magazine in New York and food editor of the Honolulu Advertiser before beginning a career in public relations in San Francisco, primarily at Ketchum, a top-ten worldwide PR firm. She has been VP/director
of the Ketchum Food Center, the agency’s acclaimed culinary center, and SVP/associate director of
Ketchum’s global food practice. Sandy founded her own food marketing communications business,
Sandy Hu Food Marketing, five years ago. She is a member of the IACP and the James Beard Foundation. She was a judge of the James Beard cookbook awards in 2008 and 2006. Sandy was president of
her LDEI chapter and served two years on the board as third vice president. “As a director-at-large for
LDEI, I love the opportunity to work with our fabulous chapter presidents, serving as a conduit between
the board and the chapters.”
D     -  - L   
ZOL A NICHOLS (Palm Springs Chapter)
Zola was born on the Eastern Shoshoni Reservation at Fort Washakie, Wyoming. Educated in Montana,
she moved to California and married Costa Nichols in 1965. She helped him build a successful business
selling wine and liquor. Zola’s expertise in the art of food and wine pairing became her true calling. She
became a Restaurateur in 1981, opening Zola’s in the wine region of Sonoma County. After relocating
to Palm Springs in 1998, Zola and Costa teamed up to open The Vintage Marketplace, a popular restaurant and wine shop. In 2004, they opened a retail wine shop, Desert Wines, Spirits & Gifts, and started
ExecutiveGiftService.com to sell and ship wine gifts. Zola joined LDEI, Palm Springs Chapter, in 2001.
She was Treasurer, 2003 to 2005 and President from 2005 to 2007. She was Co-Chair of the chapter’s
popular, annual “chocolate” fundraiser in 2004 and 2005 to raise scholarship money.
I       P   P      
KATHERINE NEWELL SMITH (Washington D.C. Chapter)
Katherine is president of KNS Promotion Inc, a public relations and communications company specializing in restaurants and food companies with a focus on sustainability. Chipotle Mexican Grill, Balducci’s, Whole Foods Market, DC Central Kitchen and Michel Richard Citronelle have been among
her clients. She has arranged featured appearances on Martha Stewart’s Living, Nightline, Oprah!, and
other national aA member since 1994, Katherine is immediate past president of LDEI and past president of LDEI-DC and has served on the DC Central Kitchen board. She lives in Bethesda, Md., with
her husband and daughter.
E D
GREG JEWELL
Greg is a 22-year veteran of the association management industry and has served as the Executive
Director of LDEI since November, 2001. He formed his own management company (AEC Management Resources) in 2000 after spending 13 years working for clients such as the Society for Foodservice Management and the National Association of Catering Executives. In addition to Les Dames,
Greg’s company is responsible for two other professional associations and a foundation that benefits
the state parks system in Kentucky.
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Les Dames d’Escoffier International
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S P R I N G Q U A RT E R LY 2 OO9
7
TOP ROW:
(L-R) D.C. Chapter President Marsha Echols and Katherine
Newell Smith at Westend Bistro by Eric Ripert.
(L-R) Alice Gautsch Foreman, Phyllis Frucht and Sandy Hu
at the home of Najmieh Batmanglij. Photo: Susan Slack
Najmieh Batmanglij prepares her famous Persian
Chicken Kebabs.
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MIDDLE ROW:
(L-R) Suzanne J. Brown and Zola Nichols at dinner.
(L-R) At the Ritz: Teresa Farney, Alice Gautsch Foreman (peeking
through the flowers), Annie Boutin King and Mary Moore
BOTTOM ROW:
(L-R) Marsha Echols, Najmieh Batmanglij and
Suzanne J. Brown.
(L-R) Kelly Magyaric and Wendy Taylor dine at Hook.
Photographs by Susan Slack
Les Dames d’Escoffier International
WASHINGTON D.C. CHAPTER Hosts the LDEI Board of Directors
S S (C C)
Two weeks after Washington D.C.’s inaugural festivities, the board arrived
for their winter meeting. We experienced sub-freezing weather, but inside
the Ritz Carlton Hotel, it felt a lot like spring. Showy bursts of colorful
fresh-cut flowers –sunshine for the soul – and a bottomless jar of fresh-baked
cookies energized everyone for the task ahead.
The hotel’s Director of Social Catering, Dame Annie Boutin King
(Washington D.C.), warmly welcomed board members. Throughout our
visit, we enjoyed her gracious hospitality and appreciated her meticulous
attention to detail.
Mindful of the economy and its effect on nonprofit organizations, the
board worked diligently for two days to set the organization’s strategy and
oversee its implementation.
The board reached a consensus to redefine the mission statement, taking into
consideration LDEI’s core values. “A mission statement is the tool that guides
the board in its decision-making process when developing new programs and
initiatives and allocating funds,” commented Executive Director, Greg Jewell.
Board Secretary Marie Kelley said, “I believe it says to the membership,
we’re here, working with you, and for you.” Read more about the new mission statement in Teresa Farney’s piece, “Mission Possible….”.
In tandem with the Philadelphia conference committee, the board
helped develop the theme and focus of the 2009 conference, which takes
place in October. Look for more information in the Summer Quarterly.
Other discussions focused on the Work Place Awards Program, the
Global Culinary Taskforce, implementation of the new database software
system and issues relevant to the silent auction. Susan Weinstein later
joined the group to discuss the LDEI Partnership Program.
D.C. Chapter President Marsha Echols and her board hosted a spec-
tacular dinner at the home of Dame Najmieh Batmanglij, celebrated chef
and authority on Persian cuisine. Najmieh generously prepared several
dishes from her cookbook, From Persia to Napa: Wine at the Persian Table.
We dined on Pomegranate and Pistachio Meatballs, Barley & Leek Soup
and succulent Jujeh Kebab - chicken laced onto fig-wood skewers, soaked
24 hours in yogurt-saffron marinade and grilled. Ruth Reichl of Gourmet
wrote that Najmieh’s kebabs were, “one of the top five tastes of the Inauguration weekend.” (For Najmieh’s recipe, visit http://www.ldei.org ) We
also ate Pomegranate Khoresh; a creamy, meatless sauce of ground walnuts
with butternut squash and Wedding Rice with slivered orange rind, carrots, pistachios, almonds, orange flower water and saffron. The meal ended
with a delicious Persian pastry perfumed with rosewater and small glasses
of fragrant, hot mint tea.
There was another opportunity to network with the D.C. Dames during dinner at Hook, an eco-friendly Georgetown restaurant specializing in
fish. Dame Heather Chittum is the award-winning pastry chef and a new
member of the D.C. Chapter.
Katherine Newell Smith hosted a board lunch and back-of-the-house
tour at Chipotle Mexican Grill. She presented an overview of the popular
eatery’s philosophy of serving “foods with integrity,” encompassing organic
ingredients and antibiotic and growth hormone-free meats.
On the final evening, the board gathered at Westend Bistro by Eric Ripert at the Ritz Carlton where they sampled the French and American bistro
fare inspired by Eric’s recipes and family traditions. The 3-star Michelin
chef of New York’s Le Bernadin is a frequent guest judge on TV food show,
“Top Chef.” Dame Carla Hall (Washington D.C.) was a recent finalist on
the show; read about her in the piece, “Dames from D.C. Shine on TV.”
“Mission Possible” - A New Mission Statement for LDEI
T F (C C)
There seems to be a lot of confusion swirling around the purpose of the LDEI Board. The question come up,“What exactly
does the Board do?” At the February Board meeting in Washington D.C., Dame Mary Moore (Atlanta), Board treasurer,
encouraged us to develop a mission statement for the Board that would answer that question. After much discussion and
brain storming the following was crafted:
The mission of the LDEI board is to foster the growth and success of the organization by supporting the
development of new and existing chapters. It provides guidance, education, connectivity and effective
communication among LDEI members.
The mission is accomplished three ways:
t&EVDBUF
t#SBOE
t$POOFDU/FUXPSL
This Board Mission Statement and strategies further emphasize LDEI Board President Suzanne Brown’s (Atlanta) theme
for the year: Communication, Collaboration and Cooperation.
Possibly the biggest way the Board supports the chapters is by hosting the annual conference. This year’s conference
program will have elements targeted at each of the three ways we aim to accomplish our mission. There will be plenty of
sessions that will educate. We’ll continue to develop ways for our organization to establish a strong brand. And, above all,
there will abundant opportunity to connect with other members and network.
S P R I N G Q U A RT E R LY 2 OO9
9
I          . I’        
  ,  I       . C I C I W ILLIAMSON (W D.C.)   M M; K AREN L EVIN (C)   C N. B     ,
J ANE M ENGENHAUSER (W D.C.)          . A DRIANA T ORRES
C HONG (H)       ’ . T   A M,
’        Q ,    LDEI.
– Editor
ADRIANA TORRES CHONG
( H    C       )
Born in Mexico City, Adriana Torres Chong holds a bachelor’s degree in Gastronomy from the Universidad
del Claustro de Mexico. She has worked at highly-acclaimed restaurants including Au Pied de Cochon in Paris
and Le Cirque in Mexico City. In Honolulu, Adriana combines two passions - teaching Mexican cuisine at the
University of Hawaii’s Culinary Institute of the Pacific at Kapi’olani Community and free-lancing as a food
stylist/photographer. She is primary photographer for the cookbook, A DASH of Aloha: Healthy Hawai’i Cuisine
and Lifestyle. Her latest work can be found in The Hawaii Coffee Book and The Maui Book of Lavender, released
June 2008 and January 2009 respectively. Adriana is a proud member of Les Dames d’Escoffier International
since 2007.
CICI WILLIAMSON
( W         D . C . )
Food and travel writer CiCi Williamson is the author of six cookbooks and more than 1,500 articles in
newspapers and magazines. Her latest book is The Best of Virginia Farms, a cookbook, tour book and history
reference. She is the host of an award-winning Virginia PBS-TV series based on the book, and she wrote a syndicated weekly food column for twenty-two years in 160 newspapers. CiCi is also a food safety specialist at the
USDA Meat and Poultry Hotline. She served as LDEI President in 2002-2003, and has held numerous offices
in her Washington, D.C. Chapter.
Editor’s Note: CiCi is the founder of the LDEI Quarterly and was instrumental in changing the MFK Fisher
Award into a food-writing award. She chaired the first two awards in 2006 and 2008.
JANE MENGENHAUSER
( W         D . C . )
As staff member and as a freelancer, Jane Mengenhauser’s food and travel related articles have appeared in
many large and small newspapers nation-wide. At Boston University she majored in home economics and
journalism. Her first job was as a gas company “home service girl’ [read consumer education].
Later she did a tour in Korea as an American Red Cross “donut dolly.” Returning home, she turned to journalism, her first love, working on daily newspapers where she covered police, politics, religion, lifestyles, and finally
the food beat. Later still, she was food editor for the Journal Newspapers, in the Washington D.C. suburbs.
KAREN LEVIN
(C C )
Karen Levin, cookbook author and award-winning recipe developer and food consultant, has specialized
in recipe development for the past 30 years. She has written numerous cookbooks for The American Heart
Association, The American Medical Association and major food companies. Karen is a frequent contributor
to Cooking Light, Health and Cooking Pleasures magazines and for five years wrote a syndicated weekly food
column for Tribune Media Services entitled “The Seasoned Cook”. She is currently the recipe developer for the
ChefMD website and for the Lifetime television segments “What’s Cooking with ChefMD”. Karen developed
all the recipes for “ChefMD’s Big Book of Culinary Medicine” by John LaPuma, M.D. (Crown Publishers
2008), up for a James Beard award this year.
10
Les Dames d’Escoffier International
t "O FOIBODFE EBUBCBTF MJTUJOH GPS BMM NFNCFST .FNCFST OPX
have the option of updating their information online without
having to send their updates to the LDEI office.
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you have access to a special section of contact information and
documents specific to that committee.
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bracelets online using the new e-commerce component of
the site.
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available later this year for the first time.
G J
Utilizing technology to further enhance the benefit of belonging to Les
Dames d’Escoffier, LDEI has added a new tool to its communications
arsenal: enhanced data software. This new data software is part of a
larger association management tool that will bring new technology options to the membership. These new technology options are all featured
as part of redesign of the LDEI Web site (www.ldei.org). Shortly after
the beginning of the year, we added the following options to the site:
Teleforums are a free member benefit; the only cost involved is the
cost of your personal long distance charges. You must register in
advance to receive dial-in instructions for participation. Simply send
an email to [email protected] and request the dial-in instructions. You will be sent specific instructions on how to participate and get the max out of your teleforum experience.
Eileen Talanian (PA)
THE LDEI CONFERENCE: WHAT’S IN IT FOR ME?
For details, visit the LDEI website at www.ldei.org.
March 15 was the deadline for nominations of the 2009 Grande
Dame award. The award will be presented at the LDEI conference
in Philadelphia in early October.
In announcing the deadline, Renie Steves and Dorene McTigue,
2009 Grande Dame Award Co-Chairs, commented, “This is your
chapter’s opportunity to nominate a shining star for this award. It
is a late-in-career award to a woman who has a record of professional achievement and community betterment. We need all chapters to participate.”
S P R I N G Q U A RT E R LY 2 OO9
All of this is in addition to the new features that were
added last fall, such as a forum for discussion among
Dames, an opportunity for members to upload events to
the site, a documents and resources section and podcasts
of the educational sessions from the Hawaii conference.
To take advantage of all these new technology benefits,
you will need to login to the site as a member. The login instructions are located in the front of your 2009 LDEI membership directory on page xv. If you have difficulty logging in, please contact the
LDEI office at [email protected].
Once you log in, all of the new options listed in the bullet-pointed section above are visible on the left-hand banner. To access the
other options such as events, forums, etc., click the Documents and
Resources button.
The redesigned Web site was the feature of a two-page spread in
the autumn issue of the Quarterly. It serves as an excellent primer for
the redesigned site. If you don’t still have that issue, you can view the
PDF of it in the Quarterly Archive section of the LDEI Web site.
JUNE 9 – CiCi Williamson (Washington, DC)
CREATING A BASIC SPREADSHEET IN EXCEL
For her fourth Les Dames computer software teleforum, CiCi Williamson will teach you the basics of creating an Excel spreadsheet.
You will create a spreadsheet that can track chapter programs, income, and attendance. The functions used in this exercise will enable you to create your own stylized spreadsheets. Participants are
limited to Dames with PCs (not MACs) loaded with Microsoft Excel
software. Ideally, you should have a headset or other hands-free
phone instrument so both your hands can be on the keyboard.
Completed nominations forms are to be sent to Greg Jewell. A
nominee may be a person who has been previously nominated. Once
the Grande Dame Award Committee reviews the nominations, a ballot with supporting materials will be sent to the chapter presidents
in the spring to be reviewed and voted on by all LDEI chapters.
The 2009 Grande Dame will join an illustrious group of women
who have been recipients of the International Grand Dame Award.
They are Marion Cunningham, Anne Willan, Madeleine Kamman,
Edna Lewis, Jerry Anne DiVecchio, Abigail Kirsch, Rosemary Kowalski, Marcella Hazan and Alice Waters.
11
“W    brand
LDEI    
 . F 
 ,
C OOKING WITH LES DAMES
D’ESCOFFIER    PR
  communicate 
. I  
collaboration  D
    
   .
T  
Seeded dinner rolls from Joan Nathan’s
Abigail’s Crusty Sausage Rolls
recipe, Challah to Teach the Kids.
were prepared by Bonnie Walker.
 cooperative  
Photograph by Tracey Maurer.
Photograph by Tracey Maurer.
  ….
 ,
   SAN ANTONIO CHAPTER
& Taste
, ,  Celebrate
the New “Cooking with Les Dames d’Escoffier” Cookbook
  --- Linda Triesch, Corresponding Secretary
   
were quite impressed as the chapter celebrated and tasted many of the recipes from “Cooking
   Guests
with Les Dames d’Escoffier” at the November cookbook launch and fundraiser. The venue was at The
    Culinary Institute of America-San Antonio which, thanks to Shelley Grieshaber the school director,
   set the perfect stage for tasting throughout the CIA kitchen. A slide show featured some of our past
Kudos and thanks go to chapter president Di-Anna Arias, and her employer Don Strange
 Les Dames. events.
Catering, and Bunny Becker of Becker Vineyards. Pat Mozersky and Tracey Maurer signed and sold
President Suzanne Brown
12
85 cookbooks at the entrance. The event increased our visibility in the community, and the “Foodie”
Silent Auction, book sales and ticket sales brought in over $13,000.
Les Dames d’Escoffier International
TOP ROW:
(L-R) June Hayes and Karen Haram sample the bounty of
dishes. Tables covered with “snappy yellow, steel gray, espresso
brown and rose “Pucci” style print fabrics,” created a fun, upbeat
atmosphere.
(L–R) Tracey Maurer and Pat Mozersky personally sign each
cookbook and even gift copies purchased by guests. Erica
Hanchey, seen in the background, assisted. Photograph by Maris
Lynne Long.
(L-R)
Many Dames prepared recipes from the cookbook:
Erica Hanchey, Shelly Grieshaber, Rollie Blackwell, Cathy
Tarasovic, Cynthia Guido and Naylene Dillingham. Photograph
by Di-Anna R. Arias
S P R I N G Q U A RT E R LY 2 OO9
MIDDLE ROW:
(L-R) Susan Johnson prepares Julia’s Favorite Lobster Dish
and serves it with crisp, fresh asparagus and rice - a big hit!
Photograph by Tracy Maurer.
BOTTOM ROW:
(L-R) Jenny Mattingsley garnishes trays of her recipe, Seasonal
Mushroom Galette with a Cornmeal Crust. Photograph by Tracy
Maurer.
(L-R) Lucille Hooker and Cathy Tarasovic add last minute
touches to the Creamy Roasted Parsnip Soup with Cheve and
Walnut Crostini. Photograph by Tracy Maurer.
Ana Martinez and a culinary student serve Golden Beet
Slaw with Fresh Horseradish in crisp, pretty endive leaves.
Photograph by Tracy Maurer.
(L-R) A culinary student consults with Judy Smith, who
prepared Shanghai Noodles with Shredded Pork and Cabbage.
Photograph by Tracy Maurer.
Suzy Holleron keeps the highly successful “foodie” silent
auction running smoothly. Photograph by Tracy Maurer.
Pat Mozersky’s dish, A Favorite Moussaka –Almost gone!
Photograph by Di-Anna R. Arias.
The crystal skewers of Big Shrimp with Armenian “Pesto,” were
prepared by Naylene Dillingham.
13
DEAR DAMES:
I   
  
 , Cooking with Les
Dames d’Escoffier,  
M R  P
M,   
   
    
   C
    IACP
C A.
T    
   
  
  I
A  C
P   
 W’   
    A 
  
  M R
 P M.
Gary Luke
Sarah Hansen
Sasquatch Books
Dame Lisa Dupar’s Walnut Fennel Tarts
Tracey Maurer
In the foreground, Gale Gand’s
Glazed Lemon Cookies.
Background - Raspberry Rosebuds.
Tracey Maurer
LEFT: (L-R) Kansas City Dames Kathy Denis, Marilyn Crupples,
… Donna Cook and prospective member Susan Annen enjoy a
six-course dinner at the Art Institutes.
RIGHT: Caviar Frais Crepes au Blue Noir
14
Les Dames d’Escoffier International
KANSAS CITY CHAPTER
“French Culinary Treasures”
An Evening with Michel Escoffier
Linda Stutesman
In February, an elegant and soft-spoken Michel
Escoffier delighted an enthusiastic group of
Dames, local foodies and writers with culinary
memories of his great grandfather, Auguste Escoffier. The group watched a demonstration, narrated by Michel, of Auguste’s Pêches Melba and
heard the history surrounding it. A six-course
dinner with wine pairings was served afterwards,
showcasing some of Auguste’s favorite dishes. He
had designed the special menu for the Carlton
Hotel in December, 1901. Dame Annie Neighbors (a.k.a. Chef Renée Kelly) and chefs from the
Art Institutes International of Kansas City prepared the food. Michel signed and personalized
copies of the books, Auguste Escoffier: Memories of
My Life and Cooking with Les Dames d’Escoffier.
Editor’s Note: A copy of Cooking with Les Dames
D’Escoffier, signed by Marcella Rosene and Pat
Mozersky, was sent to The Escoffier Museum of
Culinary Art in Villeneuve-Loubet Village, France.
ABOVE: (L-R) San Antonio Dames Susan Johnson, Di-Anna Arias and Molly McAdams sell the LDEI cookbook at the Herb
Festival at Aggie Park.
BELOW: (L-R) Virginia Willis, Gloria Smiley and Shirley Corriher appear on Fox 5, Good Day Atlanta.
RIGHT: Michel
Escoffier
autographs a
copy of his great
grandfather’s
memoir.
BELOW: Dame
Annie Neighbors
(aka Chef Renée
Kelly) and
Michel Escoffier
prepare Pêches
Melba.
ATLANTA DAMES Promote Cookbook On Fox TV
Gloria B. Smiley
It was indeed, a very good day in January,
when Dames Virginia Willis, Gloria Smiley,
and Shirley Corriher promoted the new LDEI
cookbook on Fox 5’s television show “Good
Day Atlanta.” Recipes from the three Atlanta
Dames are included in the book. Gloria demonstrated her recipe for Okra Cakes and Shirley
presented her Broiled Asparagus with Lemon
Zest as she shared tips on cooking asparagus.
Virginia effectively explained the mission and
S P R I N G Q U A RT E R LY 2 OO9
goals of LDEI with “talking points” for the
book provided by LDEI President Suzanne
Brown. Details on places to purchase the book
were given including Mary Moore’s three stores
called “The Cook’s Warehouse.” Mary has hosted several cookbook promotional events for
the Atlanta Dames with Virginia, Shirley, and
Gloria in attendance to sign books.
15
CHICAGO
On Tuesday, December 2, 2008, fifty-six members of the Chicago chapter and
their guests met to launch LDEI’s newly-released cookbook, Cooking with Les
Dames d’Escoffier - At Home with the Women Who Shape the Way We Eat and Drink.
It includes recipes from the organization’s Grande Dames, past presidents and
members, including Julia Child, Alice Waters, Dorie Greenspan, Marcella
Hazan, Anne Willan, Lidia Bastianich, M.F.K. Fisher, and Gale Gand. To
do this, a panel of the Chicago chapter’s contributors—Toria Emas, Barbara
Glunz, Nancy Brussat, Parry Erd, Gale Gand, and moderator Joan Reardon—
discussed the questions posed by the cookbook editor Marcella Rosene in her
Introduction to the book—What do members of the world’s largest invitational
organization of women culinary and hospitality professionals cook for family and
friends? What do they name as their favorite recipes? What do these women consider their most prized home-cooking tips? Their most useful beverage advice?
Their favorite kitchen gadgets? And, what do they eat and drink when dining
alone? The answers were varied and, especially when Chicago chapter president
Nancy Brussat did a little “show and tell” with her unique copper polenta pot
with an electric stirrer, long-handled parmesan grater, and one of those insta-pull
lever wine openers. There was laughter all around.
Going from cookbooks and printed recipes to real food, Ina Pinkey served a
delicious three-course dinner, including her famous fried chicken, in the upstairs
private dining room of her namesake restaurant. Prior to the panel, guests greeted
each other and purchased cookbooks while enjoying Can Nadal Gran Reserva
2003. After the panel, guests sampled hummus with pita chips and potato pancakes with apple sauce before they were seated at table for the first course of
squash soup, served with Blanchet Pouilly Fume Vieilles Vignes 2006. Given the
choice of fried chicken, pan-seared salmon, meatloaf, or vegetable risotto, most
members chose chicken and drank Rosé from Domaine de Figueirasses and a
southern Cotes du Ventoux. For dessert, Nielsen-Massey vanilla bean pound cake
with fruit was a palate pleaser.
The event was organized by Program Chair, Jill Van Cleave, who said, “Thanks
to the efforts of Ina and the wines chosen by Veronica Hastings, it was a fabulous
turnout considering the post-Thanksgiving date and the ugly weather and the
tanking stock market. I was thrilled.” And the Chicago chapter sold over sixty
LDEI cookbooks.
Tracey Maurer
TOP: (L to R) Dallas Dame Sigrid Helgason and an
El Centro College Student.
BOTTOM: (L to R) Dallas Dames Paula Lambert and Aimee Padden.
The Dallas Chapter augmented its individual member cookbook sales last November by selling books
at several local culinary and promotional events.
About a dozen dames participated in the Dallas
Farmer’s Market Hoedown, an annual fundraising
event hosted by Friends of the Farmer’s Market. It
was held at Dallas’ Fair Park in partnership with
the Texas Department of Agriculture’s “Go Texas”,
program. Local chefs created “delicious samplings”
from ingredients donated by Texas farmers.
16
DALLAS CHAPTER Cookbook Sales & Promotional Events
Maxine Levy
The cookbook was also featured at the Texas
Chef ’s Association’s annual “chili confrontation,”
the Chili Pepperama where Chef Mynetta Cockerell doled out semi-incendiary chili samples.
Dame Sharon Van Meter’s Milestone Culinary
Center hosted a five-course Sunday brunch featuring dishes from the cookbook with a day-long
series of cooking demonstrations from chapter
members and special guest Sheila Lukins. The $75
per-person admission fee included the brunch,
a cookbook and two demonstrations. Proceeds
benefitted the chapter’s scholarship fund.
The chapter’s second annual, “Let Them Eat
Cake,” May 1-3 fundraiser will include a weekend-long cookbook sales initiative and an invitational cookbook signing at the Nasher Scupture
Center’s store at Dallas’ NorthPark Center mall.
For additional information on this event contact
Dame Sharon Van Meter at 214-217-2818 or
[email protected]
Les Dames d’Escoffier International
TOP & BOTTOM LEFT: Delicious recipes from the book:
Breakfast-for-Dinner Salad; Sweet Pepper, Tomato and Leek
Soup’, and ‘No Knead Foccacia.
TOP RIGHT: (L-R) Dames Katherine Bish, (professional
photographer); author Roberta Duyff and stylist Priscilla Ward
promote the LDEI cookbook.
BOTTOM RIGHT: (L-R) Dana Hendrickson, host of “Show Me St.
Louis,” and Dame Roberta Duyff cook red bell peppers to make
soup.
1IPUPTCZ,BUIFSJOF#JTI
ST LOUIS CHAPTER
“Soups On!” Proclaims Dame Roberta Duyff while Promoting LDEI Cookbook! WASHINGTON D.C. CHAPTER
A Dozen D.C. Dames Demo
Lori Willis
LDEI Cookbook
Noted culinary nutrition author-turned entertainer Roberta Duyff, was welcomed onto the set of St.
Louis’ top-rated NBC news magazine, Show Me St. Louis, to introduce the critically acclaimed cookbook, “Cooking with Les Dames d’Escoffier.” While describing the book that represents women of food
in 26 chapters across North America, Duyff expertly demonstrated how to prepare her own contribution, “Sweet Pepper, Tomato and Leek Soup.” Duyff, co-vice president of LDEI’s St. Louis Chapter,
said she was proud to be included among celebrity contributors Lidia Bastianich, Alice Waters and
the late Julia Child and M.F. K. Fisher. She finished her segment with a flavorful and nutritious bowl
of soup, which she says, “tastes great served either hot or cold.” And, of course, behind every great chef,
there is typically a great food stylist! Priscilla Ward filled that role by helping prepare two additional
Les Dames recipes, “Breakfast-for-Dinner Salad” and “No Knead Foccacia,” in advance and styling
them elegantly alongside the soup.
(L-R) Dames attend the Gourmet Women & Wine event: Aliza Green, (L-R) Dames Lynn Buono, Aliza Green, Patricia Ward, Nancy Miller
Lauren Swann, Nancy Miller, Carmine Verrecchia (Terranova Imports), and Julie Bashore at the Philadelphia Museum of Art.
Dottie Koteski and Patricia Ward. Top Guns Photography
PHILADELPHIA CHAPTER
Philadelphia Dames Celebrate Cookbook Launch!
The Philadelphia Chapter held a tea at the Philadelphia Museum of Art, December, 2008, honoring
the new LDEI cookbook. Each ticket cost $60 and included a copy of the book. Several Dames with
recipes featured in the cookbook were on hand to sign them.
Philadelphia Dames promoted the cookbook again in March when they participated in a two-day,
Gourmet Women & WineTM event, sponsored by Terranova Imports in conjunction with the local
LDEI Chapter. Event activities benefited the Philadelphia Affiliate of Susan G. Komen for the Cure®
and the LDEI Philadelphia Chapter scholarship fund.
The first evening of festivities, on March 27th, was a pre-event promotion featuring four-course
wine dinners at 12 Dame-affiliated or owned restaurants. The LDEI cookbook was available for sale at
each restaurant. It was also showcased the following day at a gourmet extravaganza held at the Citizen’s
Bank Park and the World Champion Phillies’ Diamond Club!
S P R I N G Q U A RT E R LY 2 OO9
On December 7, 2008, just prior to the “Twelve
Days of Christmas,” an LDEI Cookbook champagne brunch featured “Twelve Dames a Demoing” as a dozen D.C. Dames each performed a
5-minute demonstration of her recipe from the
book.
Hosted by Dame Susan Holt at her new CulinAerie Cooking School in downtown Washington, the program, which made about $1,500
for the chapter, was standing room only as more
than 60 people sipped champagne while they
watched the demos live as well as in closeups on
the school’s closed-circuit TV screens. The chapter sold over 100 cookbooks.
Twelve of the 18 chapter Dames featured
in the book prepared or showed steps of their
recipes. Chapter President Marsha Echols introduced event chair and moderator CiCi Williamson, who introduced each cook. LDEI Past
President Katherine Newell Smith led off with
Chilled Buttermilk Soup. Following her were
Najimeh Batmanglij (Winter Salad of Oranges
and Pomegranate), Nongrkan Daks (Chicken
Thai Basil), Janis McLean (Veal and Wild Mushroom Ragout), Nora Pouillon (Asian Steak With
Shaved Fennel Salad), Ann Yonkers (Late Summer Harvest Stew), Ris Lacoste (Creamy Feta
Potatoes from 1789), CiCi Williamson (Souvenir Eggplant Gratin) Joan Nathan (Challah
to Teach the Kids) with Katherine daughter Julia, Jane Mengenhauser (Tiny Tim Tarts), and
Sheilah Kaufman (Turkish Apricots Stuffed
With Cream and Pistachios). Vickie Reh then
shared her French wines information from the
book with sampling of several wines.
Following the demos, the recipe creators autographed books before attendees were treated to a
lavish buffet of the recipes duplicated by caterer
Carla Hall. A Dame in the audience remarked,
“This is my kind of program. I love to see Dames
show their stuff!”
17
Dame Laurie Moore (Atlanta)
18
Les Dames d’Escoffier International
C 
Karen Levin (Chicago)
AT L A N TA
Barb Pires, President
Dame Eileen DuBose hosted our annual holiday party at her home on January 12, 2009. Guests were treated to great food and beverages and given a
casual tour of the Civil War memorabilia that Eileen’s husband has been accumulating over many years. Suzanne Brown, our international president,
introduced Barb Pires, president, Andrea Case, vice president, Rebecca
Lang, treasurer and Dana Dabruzzi, secretary, officially as our new board.
Dame Angie Mosier presented our first annual Green Ribbon Award to
Rashid Nuri, a local farmer that has been working with our Green Table
committee, for his excellence in educating and promoting sustainability of
foods in Atlanta. Our designated charity for the event was the Atlanta Community Food Bank. Members brought canned foods and money that will
help make over 250 meals for those in need.
Rashid Nuri receives Green Ribbon Award from
Dame Angie Mosier. 1IPUPTCZ#BSCBSB1JSFT
(L-R) Dames Mary Moore, Dana Dabruzzi, Barb
Pires, Suzanne Brown, Rebecca Lang, Virginia
Willis and Andrea Case attend the holiday party.
AU S T I N
Mary Margaret Pack
On October 4, 2008 at the Texas Culinary Academy, the Austin Dames held
their third annual Eat! Drink! Experience! fundraiser for culinary scholarships.
Co-chaired by Quincy Adams Erickson and Paula Biehler, the event included
dine-around appetizers, a three-course dinner, and a silent auction. During the
dinner served in TCA’s state-of-the-art teaching kitchens, guests enjoyed lively
cooking demos by Alma Alcocer-Thomas, executive chef of Jeffery’s, Kristine
Kittrell, executive chef of Stortini, Teresa Wilson, chef/owner of Aquarelle,
Denise Woods, chef/owner of Salado’s Friendship House, Gina Burchenal of
Gina’s Kitchen, and Pamela Nevarez of EatStreet. Winemakers Karen Johnson, Kathy Gilstrap, and Susan Auler (of Alamosa Wine Cellars, Texas Hills
Vineyards, and Fall Creek Vineyards) poured and discussed their Texas wines.
The chapter’s Escoffier Dinner and business meeting, hosted by Maribel Rivera and Kristine Kittrell at Stortini Restaurant, was held on November 10,
2008. The group enjoyed a winter feast in honor of our namesake, reviewed the
S P R I N G Q U A RT E R LY 2 OO9
Austin Dames attend the November Escoffier
Dinner at Stortini Restaurant.
Austin Dames attend the Cakewalk and
Cookbook Sale at the Austin Downtown
Farmers’ Market.
year’s accomplishments, and anticipated
next year’s activities. Karen Farnsworth
and Mary Margaret Pack reported on the
LDEI Conference in Honolulu and the
new information available on the LDEI
Austin Dames’ Cakewalk and
website. (Photo 1, below)
Sale at the Austin
On December 9, 2008, Austin Dames Cookbook
Downtown Farmers’ Market.
participated in the Drink Local at the
Monarch event sponsored by Edible Austin
as part of the magazine’s annual Eat Local
Week. The event showcased local distillers
and mixologists. Austin Dames prepared
and served a variety of appetizers from Texas Dames’ recipes in Les Dames d’Escoffier
cookbook. Dames sold the cookbook at
the event.
On December 20, 2008, Austin Dames
staged a cakewalk and cookbook sale at the
(L-R) Dames Gina Burchenal, Beth Pav,
Downtown Farmer’s Market. The musical Tracy Claros, Aimee Olson, Kitty Crider,
cakewalk was quite popular with shoppers Karen Farnsworth, Maribel Rivera, and
Santos of the Austin Downtown
at the market (and not only the younger Suzanne
Farmers’ Market.
ones!). The event provided a great opportunity for Dames to explain our mission and activities to the larger Austin community.
As part of our ongoing community outreach efforts, Austin Dames cooked
and served festive holiday meals at Thanksgiving and Christmas to more than
200 clients of the Open Door (formerly Saturday Outreach) at the University United Methodist Church. Coordinated by Cathy Cochran-Lewis and
Pamela Nevarez, this is the third year for Austin Dames working together
on these meals. In the words of one guest, “It’s kind of gourmet, but not too
fancy for us.”
19
DALLAS
Maxine Levy
D D
C
H A
H
V
On Sunday, January
11, 2009, members
of the Dallas chapter of Les Dames
(L-R) Dames Karel Anne Tieszen, Gina Puente-Brancato and Carol
Ritchie enjoy a glass of wine at La Buena Vida Vineyards.
d’Escoffier celebrated
the 2008 Christmas,
Hanukah and New
Year’s holidays at La Buena Vida Vineyards in the historic district of Grapevine, Texas. Owned by chapter member Gina Puente-Brancato, it provided
a pastoral setting for a regal pot-luck-style lunch provided by chapter members. Though the weather was chilly, outdoor heaters allowed for a comfortable outdoor assembly that included a board meeting, lunch, socializing and
a serenade by a live guitarist.
LOS ANGELES/ORANGE COUNTY
Peg Ryan
Dame Anita Manchik and her Asian inspired
table.
Dame Lila Fulton of Jensen’s Finest Foods decorates
the Chocolate buffet table.
chefs. Featured were colorful tabletop displays created by local designers and
members. The afternoon event benefitted Les Dames Culinary and Hospitality Arts Scholarship and local food banks. More than 250 guests attended and
were most impressed with the huge chocolate buffet, great food and champagne and gorgeous table settings.
S A N A N TO N I O
Linda Triesch, Corresponding Secretary
C  C P  G
LEFT: A Roy Maas resident wears a handpainted apron with Dame Mary Martini
and Santa.
RIGHT: (L-R) Dame Di-Anna Arias and Dame
Blanca Aldaco hold a platter of steaks,
mashed potatoes and vegetables donated
by Di-Anna and husband Roger’s restaurant Earl Able’s. The children selected the
menu and Grand Dame Rosemary Kowalski’s RK Group Catering donated the use
of her china and flatware.
(L-R) Co-president Gwen Gulliksen, Grande
Dame Anne Willan and Wolfgang Puck at
Spago for an induction of officers celebration
in October.
“Celebrating our Diversity” Salon at Mayur Indian
restaurant in Corona Del Mar. (L-R) Dames Tracey
Downey, Gina Mims, guest Tricia Radcliffe, Phyllis
Ann Marshall, Mona Shah, Margie Schubert.
The chapter held two French Potluck Picnics to benefit the Escoffier Museum in
the South of France this year—one in San Clemente at Dame Peg Rahn’s home
and one in Beverly Hills at Dame Joy Shefter’s. September found us at the next of
our “exploring our diversity” Salons with Dames Ida Rodriguez, Miki Hackney
and Nancy Eisman presenting a hands-on tamale making to 25 of our members.
An Indian salon, complete with a henna opportunity, was put together by Dame
Mona Shah at Mayur restaurant. In November, Dame Link Mathewson opened
her Newport bayside home for a holiday cocktail party to watch the annual Boat
Parade. Our monthly Dining Dames restaurant outings, spearheaded by Dame
Phyllis Ann Marshall, have been well received. February 6 found the chapter at
Charlie Palmers in South Coast Plaza for our annual New Member celebration.
We welcomed 12 enthusiastic new Dames: Angela Pettera, Anne Valdespino,
Carrie Kommers, Carol Miller, Jamie Gwen, Katie Averill, Lana Sills, Melinda Morgan Kartsonis, Melissa Isom, Rachel Klemek, Shelly Register, Tracey
Downey. Life is good here in Los Angeles and Orange County!
PA L M S P R I N G S
Jacqueline Bachar
The Palm Springs Chapter presented its annual chocolate event on Thursday,
February 5th at Palm Desert’s La Spiga Restaurant, owned by Dame Connie Cultraro and her chef husband Vince. L’Affaire Chocolate offered hors
d’oeuvres and chocolate deserts prepared by chapter members and visiting
20
“Falalalala Food and Fun” was
the theme of our Christmas
Party held for the Roy Maas
Youth Alternatives’ (RMYA)
Bridge Center children. “Youth Alternatives is not just a place to help
abused children learn how to cope with the terrible things they have endured-RMYA is HOME for these children,” says party organizer Dame
Erica Hanchey. The children ranged in age from 5 to 17, and they all
tugged at our heart strings! There was cookie, cupcake and apron decorating, a family style meal, music, singing and a special visit from Santa, with
gifts for each child. This event was a giving event and will be part of our
annual calendar in the future.
S E AT T L E
Susy Davidson, International Liasion
Seattle Dames gathered January 16 for a day-long “Revitalization Retreat”
to take a fresh look at key topics ranging from chapter culture and communication to meetings and programming. With an agenda prepared by
the membership committee and aided by a professional facilitator, Seattle
Dames shared what they most value about being a Dame and discussed the
right balance between professional development and work in the community; support of each other and outreach. As part of the fruitful discussion,
participants underscored the importance of renewed commitment along
with effectively recruiting and welcoming new members. A follow-up meeting on February 16th helped put recommendations into action.
Les Dames d’Escoffier International
B O S TO N ’ S
GOLDEN
JUBILEE
Lucille Giovino
C 
CiCi Williamson (Washington D.C.)
AT L A N TA
Virginia Willis announces she is shooting her TV pilot with Turner Studios. She will roll up her sleeves and take part in the harvesting of food from
the land and sea. Also, she will appear on Paula Deen with her cookbook,
BON APPETIT, Y’ALL this spring. Visit www.virginiawillis.com
B O S TO N
Lisa Ekus-Saffer of The Lisa Ekus Group announces two programs: “Honing Your Edge: Cutting Edge Media Skills for Culinary Professionals” and
“Cookbook Publishing 101: Everything You Ever Wanted to Know -- Writing Cookbooks and Cookbook Proposals” with TV producer and cookbook
author Virginia Willis (Atlanta). Both programs will be featured at culinary institutions and organizations. Visit www.lisaekus.com.
Michel Escoffier kisses the hand of Grand Dame Eda Saccone. Photograph by Dame Monica
#PZDF#PTUPO
After years of yearning to attend the “all male” Escoffier Dinner
(Les Amis d’Escoffier Society), Eda Saccone was granted her
wish and attended her first Escoffier dinner on April 12, 1959.
She had helped found Les Dames des Amis d’Escoffier, the female- branch of the prestigious Escoffier society. Having proven
their mettle for six years, Joseph Donon, chairman of the New
York’s Les Amis d’Escoffier Society, granted the Boston Dames
their charter, making them the first ever women’s chapter in
the world. Fast forward to 2009, Founder and Grande Dame
Eda Saccone will be celebrating her 100th birthday, coinciding
with the chapter’s 50th anniversary year! A most splendid Annual Dinner will be orchestrated in her honor at the legendary
Omni Parker House on Sunday, November 1st. Fifties nostalgia
will infuse the gala event. In the ensuing years, much has been
accomplished: initiating apprenticeship and scholarship programs accompanied by fundraising events, joining Les Dames
International in the early 90s, and fostering educational and
social programs for the betterment of the individual and the
surrounding community. Again, much has been accomplished;
there is much more to do.
S P R I N G Q U A RT E R LY 2 OO9
LEFT: Janet Gaffney
RIGHT: Nancie McDermott
C H A R L E S TO N
Janet Gaffney, a popular Charleston cooking teacher, appeared in the article “Cooking Up Good Health,” in the October issue of Southern Living
magazine. A six-year survivor of breast cancer, Janet shared favorite recipes
and tips for staying healthy through good nutrition. “If I can help one person prevent cancer, then I’ve done my job.”
Nancie McDermott’s latest book, Quick and Easy Chinese: 70 Everyday
Recipes, was published by Chronicle Books in November 2008. She spoke
21
about culinary traditions for Chinese New Year on Martha Stewart Living
Radio’s “Morning Living” and wrote feature stories on Asian cooking in
both Delicious Living and Cooking Pleasures magazines. Nancie is a Contributing Editor for Edible Piedmont magazine.
C H I C AG O
Jolene Worthington, executive vice president of Eli’s Cheesecake, created
a 500-pound Inaugural cheesecake served at the Commander-in-Chief
Ball on January 20 at the National Building Museum in Washington. This
Ball honors the active duty and reserve military. President Obama and his
wife Michelle attended the Ball, and enjoyed the patriotically decorated
cheesecake.
Sandra Suria joined Chef Bernard Chatton of Oustau de Baumaniere
in preparing a special five-course dinner at l’escale restaurant in Greenwich,
Connecticut, on January 29. She will also join the chef of l’escale, Chef
Francois Kwaku-Dongo, in a joint guest appearance at the James Beard
House in March.
Carrie Nahabedian will guest chef for the Justin Winery “ZinFest” in
Paso Robles, CA on March 19, and on April 1-2, she will guest chef and
teach at Michigan State University, East Lansing. As she has for several
years, Carrie will also be cooking for the James Beard Foundation Awards
on May 4.
Camille Stagg announces that The Parthenon Cookbook will go into a
second printing. She conducted a workshop in March for an Off Campus
Writers’ Workshop on the language of food.
Shelley Young will co-chair this year’s Host Committee for the Chicago
True Flavors Cook-Off on Saturday, April 4, at the Merchandise Mart. Our
goal this year is to raise $30,000 to help children be true to themselves.
Joan Reardon’s book, M. F. K. Fisher among the Pots and Pans, has received a prestigious design award from Bookbuilders West, and was one of
three books that were honored at a ceremony the last week of January. A
paperback version will be published in the fall.
Nancy Brussat and Joan Reardon recorded segments on “848” PBS
radio www.chicagopublicradio.org. Joan recorded “Falling in Love with the
Oyster,” which aired February 13, and Nancy recorded a segment on polenta called “The Little Black Dress,” which aired in March.
Melina Kelson was elected to the Board of Directors of the Bread Bakers
Guild of America. It is a 3year term.
Ina Pinkney was featured in The Scotsman in Edinborough, Scotland,
and in an article about power breakfasts in the spring issue of Intelligent
Life Magazine. The Chicago Tribune published a story on “Heavenly Hots
for Shrove Tuesday,” and Ina wrote an article in the Chicago Sun Times
about “Flourless Chocolate Cake for Valentine’s Day.”
Dame Rita Gutekanst’s Limelight catering company is featured in
the March/April issue of Bride Magazine, in a lovely 10-page spread by
Donna Ferrari of gorgeous table settings and menus covering the Four
Seasons.
Carla Snyder and Meredith Deeds
DALLAS
Liz Baron reports that her Blue Mesa Grill’s sumptuous Sunday brunch was
recognized again for 2008 as the #1 Best Brunch (Audience Winner) in Dallas
on http://dallas.citysearch.com and earned the #1 Tex-Mex Brunch in Dallas
on www.10Best.com from the Travel Network. Blue Mesa also won third place
for Best Brunch (Value Restaurants category) at the International Restaurant
& Hotel Awards.
Tina Wasserman was inducted into the Women for Reform Judaism’s Temple Emanu-El Sisterhood Hall of Fame for her community service at large and
for her ongoing service to the Jewish Reform Movement. Liz Baron presented
her at the luncheon attended by more than 200 women. Tina’s book Entrée to
Judaism, a history of cooking in the Diaspora, is due out fall 2009.
H AWA I I
Beverly Gannon’s second cookbook, Family Style Meals at the Haliimaile
General Store, has just been released to bookstores by Ten Speed Press. It was
written in collaboration with fellow Dame Joan Namkoong.
M O N T E R E Y B AY
Mary Teshima, our 101
year old Dame, was featured
in the March issue of Saveur
in an article about Hawaiian
barbecue. Japanese TV was
on the Big island last week
filming “Mama Teshima” in
a documentary on Japanese
immigrants to Hawaii. By
accident Mary Chamberlin,
chapter president, happened
to be there and showed the
film crew the LDEI direc(L-R) Mary Teshima celebrates her 100th birthday with
tory and explained LDEI’s
Toria Emas.
prestigue.
Mary Pagan was chosen Chef of the Year for the California Restaurant Association. The only other woman to have this honor is Wendy Brodie. Both are
Monterey Bay Dames.
NEW YORK
CLEVELAND
Bev Shaffer is pleased to announce the publication of her fourth cookbook, COOKIES
to die for!: The Complete Guide for Cookie
Lovers (Pelican Publishing, 2009). Filled
with Chef Bev’s sweet secrets and signature,
uncomplicated style, this cookie treasury is
the ultimate guide for baking perfect cookies of all flavors, shapes and sizes. www.bevshaffer.com
Carla Snyder’s latest book with co-author Meredith Deeds, 300 Sensational Soups
22
(Robert Rose, 2008) was picked
by Sarah Moulton as one of the
10 best cookbooks of 2008 and
announced on “Good Morning
America” in December. “There
were many good soup books published in 2008, but this one was my
favorite because of its variety and
creativity.” said Sarah.
Bev Shaffer
Francine Segan
Francine Segan has been named food and
home editor for America’s fastest growing
online women’s magazine, BettyConfidential,
with a readership of over 350,000. Featured
on the site have been Bobby Flay, JeanGeorges Vongerichten, and Wolfgang Puck.
Francine invites Dames to contact her ([email protected]) regarding contributing
recipes or article to the site.
Jan Hazard and co-author Nancy Byal
(St. Louis) reviewed the LDEI Cookbook
Les Dames d’Escoffier International
on their site: www.kitchengadgetgals.com. The GadgetGals especially like
Dame culinary expert’s “personal tips and hints sprinkled through the book
that bring the authority of well-used techniques right into your kitchen. A
great cookbook and a great read.”
to Vietnam. Seattle’s NBC affiliate aired a report on the event and the
non-profit organization’s leading efforts to remove landmines and unexploded ordnances in central Vietnam.
SAN DIEGO
Nancy Baggett’s latest
book, Kneadlessly Simple-Fabulous, Fuss-Free,
No -Knead Breads was
just published by John
Wiley & Sons. To see
a video clip from her
book tour, click on:
http://baggett.org/
nb/clips/WTSP-03FEB09. Nancy demonstrated one of her
easy to make “kneadless” breads February
17 on WUSA-Channel 9 Morning News.
Paula Jacobson’s
newly
remodeled
(L-R) Nancy Siler (Chicago), Director of Consumer Affairs and
kitchen was featured
Public Relations, Wilton Industries, Inc., and CiCi Williamson
in the Winter 2008 is(Washington, DC) in Chicago.
sue of Home & Design
magazine and the Home section of The Washington Post in March. Changes
were made to accommodate Paula’s shortness of height, and her arthritis
and fibromyalgia. The cooktop, ovens, and work areas were lowered by
4-inches, overhead cabinets were eliminated, and natural cork flooring was
installed.
Polly Wiedmaier and Heather Freeman announce the opening of
“BRABO by Robert Wiedmaier,” 1600 King St., Alexandria, Va., and
BRABO Tasting Room at the adjacent Lorien Hotel & Spa. The duo will
cover public relations for the eateries, housed in a 150 year old historic
building. “The Butcher Block, a Market by RW” opened in March. www.
braborestaurant. com.
Susan Callahan was awarded the Camile Kendell Excellence in Teaching Award with an honorarium for 2009-10 by the University of Maryland
Eastern Shore-Rockville campus. Called “Universities at Shady Grove,” it
is an award winning regional education center. “It’s very thrilling to me,”
Susan says, “and I am honored. There are so many wonderful teachers on
my campus.”
Najmieh Batmanglij provided Persian delicacies for a Persian New Year
(Nowruz) celebration at the Smithsonian Freer and Sackler Galleries on
March 7. The event included art, music, dancing, storytelling, and “fire
jumping” in addition to Najmieh’s delicacies. She autographed her cookbooks at the event.
U.S. Navy Reserve Capts. Karen Vartan and Gretchen Lamberth, longtime pals, served for a year at the Army Medical Center in Landstuhl, Germany. Karen is now back in Washington, D.C., happy in her new job at the
Veterans Administration where she is monitoring the care of the military’s
most critically wounded men and women who have returned to the United
States.
Joan Nathan answered the call when asked by Alice Waters (San Francisco) to coordinate charity dinners held January 19 in Washington that
raised $100,000 for programs at D.C. Central Kitchen, Martha’s Table and
FreshFarm Markets. Attending were Lidia Mattichio Bastianich (New
York), Tom Colicchio of “Top Chef,” Alice Waters, Jose Andes, Mike Isabella, Ruth Reichl and Rick Bayless.
Carole Bloom announces the publication in April of Bite-Size Desserts
(John Wiley & Sons, Inc.), her ninth cookbook. She is currently working
on her next book, scheduled for publication by Wiley in 2011. Carole was
a member of the Tasting Panel and a featured speaker at the 33rd annual
Chocolate Salon in San Francisco, Calif., on March 21.
SAN FRANCISCO
Elaine Corn is reporting and producing a 12-month series of food documentaries for Capital Public Radio about Sacramento’s most delicious
street. It’s called “Broadway: Around the World in 30 Blocks.” Sacramento
is one of the most diverse cities in the country. The project uses food as a
window into the cultures behind them. www.capradio.org
Jeannette Ferrary, M.F.K. Fisher memoirist and author of Out of the Kitchen: Adventures of a Food Writer, will teach food writing at Stanford University
this spring. The course, “Food Writing From Soup to Nuts,” covers many
aspects of food writing from research and book proposals to marketing one’s
work. Most unusual for courses of this type, participants receive personalized
hands-on feedback on each assignment. It is available for credit (optional).
S E AT T L E
Kathy Casey has a new book, Sips & Apps, coming out in May. As one of
the nation’s leaders in the Bar Chef Movement, Kathy has put together
over 100 recipes and more than 60 color photographs to create the ultimate go-to guide for creative cocktails, inspired classics and timeless
appetizers.
Maria Coassin, owner of Gelatiamo, a gelateria and pastry shop, was
recently featured in The Seattle Times. The article highlighted Maria’s
Panettone, made from a centuries-old Venetian family recipe.
Braiden Rex-Johnson, cookbook author and food and wine columnist, was awarded a scholarship to the Symposium for Professional Wine
Writers at Meadowood Napa Valley. A past recipient of a similar meritbased scholarship to the Symposium for Professional Food Writers at the
Greenbrier, Braiden is the only person to have been awarded scholar-
Maria Coassin
Braiden Rex-Johnson
Jerilyn Brusseau
ships to both symposia.
Jerilyn Brusseau recently celebrated Peace Trees Vietnam’s 13th anniversary at a Seattle lunch attended by Le Cong Phung, Vietnamese
Ambassador to the U.S. and Michael Michalak, American Ambassador
S P R I N G Q U A RT E R LY 2 OO9
WA S H I N G TO N , D . C .
23
TOP ROW (L-R):
Top Chef finalist, Carla Hall
Carla Hall speaks before a
group of Dames.
BOTTOM ROW (L-R):
Judges choose winning dish
in the Pad Thai “Throwdown.”
Front row (L-R): Larry Daks,
Nongkran Daks and Bobby
Flay.
D A M E S F RO M D . C . S H I N E O N T V
By CiCi Williamson, LDEI Past President
It’s “Bravo” for Carla and a “Throwdown” for Nongkran as the D.C. Dames
medaled on two TV food shows. Carla Hall, owner of Alchemy Caterers, nearly
won $100,000 and the title “Top Chef” on Bravo-TV’s show in February. Nongkran Daks, Executive Chef/Owner of Thai Basil Restaurant in Chantilly, Va.,
bested Bobby Flay in the TV Food Network’s Pad Thai “Throwdown” in March.
CARLA HALL ON “TOP CHEF”
Had it not been for a throwaway soufflé and not-so-successful beef souvide, Carla might have been chosen “Top Chef.” However, winning a $30,000 Toyota
Venza and tickets to the Super Bowl ain’t bad!
The road to “Bravo’s” acclaim began seven months earlier when LDEI Past
President Katherine Newell Smith (Washington, D.C.) suggested Carla audition for the “Top Chef” show. When the call came, Carla thought it was
a crank caller and almost didn’t return it. After a hectic videotaping at home
and detailed application, Carla found herself one of 17 contestants for the fifth
season of the show.
This wouldn’t have happened a few years ago. Carla’s first two careers were
in accounting and modeling. “My food career began as a fluke,” she conveyed.
“I started buying cookbooks when in Europe, and then I delivered lunches to a
friend, becoming ‘lunch lady.’” After five years of this, she attended L’Academie de
Cuisine in Gaithersburg, Md., co-owned by Patrice Dionot (Washington, D.C.).
After initial nervousness in the “Top Chef” competition, Carla’s skills and
dedication to her personal cooking style propelled her through the weeks.
“Meeting Jacques Pepin and having him compliment my squab and fresh peas
was so special. The turning point was cooking at Le Bernardin for Eric Repiert,
where I had to recreate a dish that is currently on his menu.”
She won the Super Bowl challenge with a quick gumbo, but found it daunting to feed 300 people after 3 hours of cooking. “We didn’t cook from recipes.
We cooked our inspirations and then later had to write down the recipes for the
show’s Web site.”
Throughout the challenge, Carla got support from Dames. “It started with
Katherine, and then Anna Saint John and Ruth Gresser would call and check
in. Couldn’t get any support when on show, no one knew I was on it. Dames
sent me supportive e-mails regardless of how well I did. Even now, Dames call
24
and say ‘You are our top chef.’ Winning comes in different ways, and I showed
people a different way to compete. I wanted everybody to do the best, I know
how it feels to be in front of judges doing things you wouldn’t do in real life.”
NONGKRAN DAKS THROWS DOWN BOBBY FLAY
It was the Iron Chef vs. the tiny Iron Lady as Bobby Flay challenged Nongkran Daks to a Pad Thai “Throwdown.” The knockout went to Nongkran as
judges Aulie Bunyarataphan, Chef/Owner of Bangkok Joe’s in Washington,
D.C., and Thai in Shirlington, Va., and Embassy of Thailand Minister Kessiri
Siripakorn, rapped the soy sauce (not Thai) in Bobby’s version and said his
noodles were too soft.
Nongkran, a native of Chumphon province in southern Thailand, began
cooking when she was only 8, helping her sister-in-law grind spices for catered
parties. She continued studying food and cooking for others when she married
Peace Corps volunteer Larry Daks -- later a Foreign Service officer. Assignments
took them to Laos, China and Taiwan. After settling in Northern Virginia in
1996, Nongkran turned those experiences into a restaurant business.
She has taught Thai, Vietnamese, and Chinese cooking in Bangkok, Beijing, Honolulu, Vientiane, Laos and Washington, DC. Nongkran is the author of several Asian cookbooks. Students taking her cooking classes learn the
secrets of the best, most authentic Pad Thai.
Nongkran’s policy at Thai Basil Restaurant is to use only the freshest and finest ingredients, with no MSG. The décor in the restaurant is pretty and filled with
artifacts from her native Thailand. Nongkran serves a wide range of traditional
Thai dishes, plus many dishes that do not often appear in local restaurants.
Fish and seafood are abundant, coconuts are plentiful, and the food tends
to be hot with chilies where Nongkran grew up. This is reflected in her menu in
dishes such as green curry made hot with chilies, fish sauce and coconut milk.
Those chilies have a story, too. New to the Washington, D.C. area and
hungry for native vegetables, Nongkran pilfered some Thai chilies from the
landscape in front of the Thai Embassy.
Nongkran has done cooking demonstrations for the Washington, D.C.
Chapter, and taught at its biennial seminar. She’s very generous with her time
and knowledge, and shares it all with a mischievous twinkle in her eyes.
Les Dames d’Escoffier International
I M
A Tribute to our Favorite Spice Girl...
K E Y N OT E S PE A K E R
FOR PHILADELPHIA
CONFERENCE
Dr. Marion Nestle is the
keynote speaker for the
LDEI conference, which
will take place in Philadelphia on October 1 – 4,
2009. Called a “food warrior,” by Time magazine,
she is the Paulette Goddard Professor of Nutrition, Food Studies, and
Public Health at New York
University. Her degrees include a Ph.D. in molecular biology and an M.P.H.
in public health nutrition,
both from the University
of California, Berkeley.
Marion is the author of three prize-winning books: Food Politics: How the
Food Industry Influences Nutrition and Health (2003); Safe Food: Bacteria, Biotechnology, and Bioterrorism (2003) and What to Eat (2006), which won the
James Beard Foundation book award for best food reference in 2007.
Her research focuses on scientific, economic, cultural and social factors with
regard to federal dietary guidance policies. She is one of the few people who
most influence America’s public policy regarding nutrition, food safety and sustainable food systems.
As a nutritionist, Marion works to raise awareness of America’s obesity epidemic, particularly among children. She challenges communities, industry
and the government to examine nutritional issues such as the quality of school
lunches, the dietary role of highly processed “junk foods,” portion sizes and food
advertising and labeling. In April, the Centers for Disease Control and Prevention reported that progress in preventing foodbourne illness has hit a plateau
and further measures are needed. The nation’s current food safety system was
created at a time when U.S. "foodsheds" referred to local food systems. With
globalization, we are plagued by recurrent outbreaks of tainted foods from farflung places. Showing exceptional insight into the conundrum, Marion advocates major food safety reforms including the creation of a single federal agency
employing science-based safety procedures on foods - "from farm to table."
As a scientist, a mother and a consumer, Marion is able to examine all sides
of the issues. She will discuss the new food revolution and events leading to the
current push for a healthier and more sustainable food system. The wheels of
change often turn slowly but her keynote address will provide remarkable acumen into the most urgent food matters, with solutions Dames can use to better
manage their businesses.
Marion is a confessed foodie and loves chocolate and pizza, which she feels
can be whatever you make it - a balanced meal with healthy ingredients or junk
food in supersize portions. She is delighted about the Obama’s new vegetable
garden and Bo, their new pet. In her latest book, Pet Food Politics: The Chihuahua in The Coal Mine, she cautions that contaminated pet foods are an early
warning of the safety hazards of globalization. She remarked, “We have only
one food supply. Pets eat the same animals and plants we do…….protecting
the safety of pet food protects our food as well.” With a sense of humor, Marion
quipped, “I love the idea that the Secret Service would have to recruit a secret
pack of dogs as tasters. Somehow, I don’t think this will be necessary.”
Marion shares more of her "wit and wisdom" at www.foodpolitics.com. She
can be found on Twitter at http://twitter.com/marionnestle.
S P R I N G Q U A RT E R LY 2 OO9
Photo: Rita Calvert
Susan Slack
DAME ANN WILDER
(Washington D.C. Chapter)
1931-2008
Katherine Newell Smith
Ann was intrepid. At first glance, this huggable grandmother of six hardly
looked like someone who regularly trekked into remote villages of Malaysia and
the far reaches of China. Yet, at the drop of a hat, she would be ready to go to
the most distant areas in search of the finest sustainably grown herbs and spices
in the world.
Indeed, her trek to Indonesia in search of Sarawak pepper, a mild white pepper coveted in Britain, was like a hybrid version of the movies “Trains, Planes
and Automobiles” and “The Incredible Journey,” sans the animals. It was a 14hour odyssey that began traveling over dirt roads, albeit comfortably ensconced
in a Mercedes. A transfer to a jeep at a cooperative of pepper farmers in a small
town on the edge of the jungle took her to a more isolated village. From there
she journeyed by truck for several hours over no roads, through rivers and across
what Ann referred to as the bridge, a rigging of a few boards across ropes and
two single strings of planks where tires should follow. The last mile of expedition
was traversed by foot to reach the fields where she found really fabulous Sarawak
grown by a co-op of local family farmers.
“The best herbs and spices sites are never in tourist areas,” Ann said. “There
are no amenities. And, I don’t even discuss the bathroom facilities—they’re just
holes!” She chuckled during this revelation.
Ann had a fervent curiosity about life and was a very sensual person. Flavors,
colors and scents clearly were an integral part of her life as was discussing politics, the lives of her beloved family--especially her grandchildren--and friends
and digesting a constant supply of magazines, books and newspapers. Her
gradual loss of sight due to her macular degeneration over the past several years
was all the more cruel given her love of reading, cooking, bird watching, art and
photography. But it didn’t stop her from putting together a group of culinary
professionals in 2007 to tour Sri Lanka sponsored by the Competitiveness Program of the United States Agency for International Development (USAID).
And she could tell such stories --in the true Southern Bell tradition. Often
one story…sometimes in the middle of her telling it…would remind her of
another tale and, with a twinkle in her big blue eyes, a little laugh and a broad,
toothy smile, she was off on a tangent. It was always interesting and fun to be
with Ann.
She was generous with her time, her spices and her recipes. She was a very
good listener and great, loyal and loving friend.
We will miss her terribly.
25
PHOTOGRAPHY/IMAGES
Photos must be a minimum resolution of 300 dpi and be of good quality to be
considered. Do not send PDF files or embedded photos with text. Identify individuals
in photo from left to right in the message of your email. Include photographer credits
if needed. ALL PHOTOGRAPHS MUST COME WITH CAPTIONS TO BE PUBLISHED.
Send submissions to: Susan Slack (Charleston Chapter) at [email protected].
MEMBER MILESTONES
DAME’S NAME (XX CHAPTER)
25-50 words as you would like to see it appear in print. Interesting or important
business-related activities or honors. You may e-mail a high-resolution, color photo
to accompany your news. Press releases and cookbook covers are not accepted.
(Cookbook covers are accepted for the LDEI website.) Email to CiCi Williamson
of [email protected] by July 15, 2009 for the Autumn Quarterly. Entries
received after this date will not appear.
CHAPTER NEWS
CHAPTER & TITLE OF EVENT (By your name, officer or title if any)
50-100 words per event as you would like to see it in print. We regret we do not
have space for menus. List the photos at the end of the description. Include IDs
and credits. Submissions not conforming to this format may not be printed due to
deadlines and volunteer’s lack of time.E-mail to Karen Levin at [email protected]
by July 15, 2009, for the Autumn Quarterly.
E-NEWSLETTER
A bi-monthly publication to keep you informed about events in other chapters
and to encourage networking. The “Traveling Dames” section lists professional
conferences or events where you may find other Dames for networking. Do not send
press releases. Include an email contact, date, time, cost for chapter events. Lack
of space prevents member milestones, product news, listing of cooking classes or
tours. You will receive a reminder “call for e-news” email. Respond to Emily schwab
at [email protected].
DEADLINES
AUTUMN QUARTERLY, 2009 ................. JULY 15, 2009
WINTER QUARTERLY, 2010 .................. OCTOBER 26, 2009
PROFILE YOUR SCHOLARSHIP WINNER
LDEI is widely recognized for philanthropic endeavors and for raising
scholarship funds for young women entering the culinary profession.
Many Dames are extraordinarily proud of the progress their scholarship
recipients have made. Showcase your chapter’s scholarship program and
share the story of ONE successful recipient in an upcoming Quarterly. Does
she participate in a chapter mentoring program? Contact Susan Slack,
[email protected] with your story and for more information.
26
Les Dames d’Escoffier International
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