Fall 2005 - Les Dames d`Escoffier International

Transcription

Austin • 2003
Boston • 1959/1991
British Columbia, Canada • 1992
Quarterly
Les Dames d’Escoffier
International
Autumn 2005
San Francisco • 1989
Dallas • 1984
Marcella Hazen:
Grande Dame
Hawaii • 2000
President’s Message
San Antonio • 1995
Dames in Higher Education
Inside Miami: Conference Update
Houston • 1994
San Diego • 2003
page 11
Phoenix • 1996
Chapter News
Member Milestones
Inn at Little Washington Luncheon
Le Donne del Vino, Italy • 1988/1999
Marcella Hazen: Grande Dame
Smithsonian Folklife Festival
Kansas City • 1998
Philadelphia • 1984
Peer - to - Peer
2OO6 Civic Agriculture Initiative
Los Angeles • 1993
Miami • 2000
Minneapolis/St. Paul • 1996
New York • 1973
Ontario, Canada • 2004
Palm Springs • 1996
Chicago • 1982
Colorado • 2003
Seattle • 1989
Atlanta • 1996
Cleveland • 2004
Washington, D.C. • 1981
Adelaide, Australia • 1994
PRESIDENT’S MESSAGE
2004-2005 LDEI
Board of Directors
My Dear Fellow Dames:
President
I love Les Dames! I’ve loved this organization since the first time I heard about the membership of accomplished, exciting women who don’t rest on their laurels. There’s a cycle
that our Dames go through. We start with a dream. We prepare ourselves to tackle our
dreams. We enter the workforce. We pour hours and hours and hours of sweat equity
into our dreams. Over time we grow our careers, experience successes, learn from our
failures, arrive at the top of our chosen fields, and enjoy the sweet taste of success.
But, a Dame doesn’t stop there. Dames give back. We start making sure that other
women have opportunities to have the same kind of chances to pursue their dreams as
we did. Through the Dames in our 25 chapters, we support that dream, not only through
our hands-on involvement and encouragement, but with our checkbooks as well. Over
the past 19 years, our chapters have given over $2,000,000 in scholarships to women
longing for culinary careers and sharing the same dreams of success. This money comes
from fund-raising efforts in our individual chapters. Who wouldn’t be proud to belong to
an organization such as this?
As in so much of life, the more we give of ourselves to an organization, the more we get
back. I am appealing to you to consider volunteering on an international level, as well
as continuing your work in your local chapters. So many exciting programs are underway internationally, and we would welcome your involvement!
This year, more than before, we are putting greater emphasis on involving our membership on LDEI committees and task forces. Working on a LDEI committee is a wonderful
way for members to get involved on an international level. When you are involved with
a committee you have the opportunity to get to know and work with Dames from other
chapters. Certainly our committees give us a stronger, more involved membership and
act as a training ground from which we grow our future leaders. I encourage all of you
to think of ways that you might volunteer to serve on the following committees that will
be continuing during the next year:
• 20th Anniversary Celebration Committee (Chair: MARIE LENOTRE, Houston). This committee will be planning the celebrations for our 20th year.
• Auction Committee (Chair: To be determined). This committee is responsible for soliciting items for the Auction that will be held during our Annual Conference, 2006.
• 2006 Civic Agriculture Committee (Chair: LYNN FREDERICKS, New York).
• MFK Fisher Award Committee (Chair: CICI WILLIAMSON, Washington, D.C.). This committee will be working on our first juried MFK Fisher Award.
• Grande Dame Award Committee: (Chair: TBD). This committee will be reviewing
the procedures used for the Grande Dame Award selection and will be making
recommendations to the LDEI board.
• Nominating Committee (Chair: TBD). This committee will be reviewing the nomination
process and tapping our 2007 leaders.
• Partnership Development Committee (Chair: SUSAN WEINSTEIN, Miami, and TORIA EMAS,
Chicago). This committee will help develop our partnership program for 2007.
• Publication Committee: (Chair: JUNE HAYES, San Antonio). This committee will be
responsible for producing our Quarterly magazine.
• E-newsletter (Chair: TERRY GOLSON, Chicago). This committee will be responsible for
helping to gather information for our occasional e-newsletters.
• Peer-To-Peer (Chair: TBD). This committee will be working to develop our Peer-to-Peer
program and will propose systems for members of Les Dames to experience work
and/or study opportunities in other Dame chapters.
• Public Relations Committee (Chair: KATHERINE NEWELL SMITH, Washington, D.C.). This committee will be responsible for producing public relations material and articles for LDEI.
• Teleforums: (Chair: TERESA FARNEY, Colorado). This committee helps determine the
teleforum topics and recruits presenters for teleforums.
Please feel free to contact the chairmen of these committees if you find a project that
interests you!
Isn’t it always the way…time just races by when you’re having fun. It has been a joy to
serve as your President for the last year. It has been an honor and a pleasure to be at the
helm of an organization that is really starting to hit its stride. Thank you so much for allowing me this wonderful opportunity to serve the organization and membership I love.
Dianne Hogerty
5825 Dearborn
Mission, KS 66202-2745
913-722-0055 ext 234
913-789-9228 fax
[email protected]
First VP/President Elect
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
Sandy Hu
380 Roosevelt Way
San Francisco, CA 94114
415-626-1765
415-651-8886 fax
[email protected]
Secretary
Gaye Ingram, CCP
3510 E. Claremont
Paradise Valley, AZ 85253
602-955-2661
602-955-3645 fax
[email protected]
Treasurer
Gloria Smiley
4245 Conway Valley Road NW
Atlanta, GA 30327
404-261-1630
404-261-4351 fax
[email protected]
Past President
Gretchen Mathers
2415 Airport Way
Seattle, WA 98134
206-689-7330
206-689-7303 fax
[email protected]
Director-at-Large
Toria Emas
435C Grant Place
Chicago, IL 60614
312-554-2141
773-528-0622 fax
[email protected]
Director-at-Large
Cate Simpson
8-877 West 7th Avenue
Vancouver, BC V5Z 1C2
Canada
604-730-9626
604-708-3048 fax
[email protected]
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]
Sincerely,
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Les Dames d’Escoffier International
INSIDE
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8
Shaping the Future:
Jerry Di Vecchio
SHAPING THE FUTURE:
By Jerry Di Vecchio, San Francisco Chapter
Inside Miami:
Annual Conference Update
When DIANNE HOGERTY took office as LDEI President, she and I discussed ways to give more identity to Dames in the Quarterly—
what do you do, who do you work for, and such—but it proved
to be surprisingly complicated. For example, in the LDEI Directory,
you are invited to list your expertise in five of many areas. Few of
you check just one category.
Jen L. Karetnick
Peer-to-Peer; a Powerful
Program in the Works
Gretchen Mathers
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That’s because Dames are basically leaders and entrepreneurs
with a hand in many areas and influential in many more. Teaching
is endemic to our cause, as we have much to share, with or without accreditation, about food, wine, and hospitality.
Seeds Planted for LDEI Civic
Agriculture Initiative 2006
Lynn Fredericks
Star at Smithsonian
10 Dames
Folklife Festival
But within the walls of formal academia, this expertise is increasingly
valued, and many Dames are at work formulating curriculum and
classes in all the areas that support the LDEI mission statement.
CiCi Williamson
Hazen
11 Marcella
Receives 2005 LDEI
Meet those who are at work shaping tomorrow by sharing their
knowledge with today’s students and concurrently formulating
curriculum and classes to give enriched direction to community
colleges on up through the universities across the land, around
the world.
Grande Dame Award
Alice Gautsch
Dames Honored for
Outstanding Community
Service
Jerry Di Vecchio
BARBARA GIBBS OSTMANN
12 Meet the Beef Experts
Kansas City/Heart of America
After 17 years as Food Editor at the St. Louis (MO) Post-Dispatch,
BARBARA GIBBS OSTMANN was lured to academia in 1991 to the position
of Coordinator of the Agricultural Journalism program and Assistant
Professor at the University of Missouri-Columbia (her alma mater). The
joint program is offered by the College of Agriculture, Food and Natural
Resources, and the School of Journalism.
Mary Bartz
Winery’s 125-Year
13 Simi
History of Wine and Food
Bethany Zepponi
Fruit Contest a
14 Tropical
Win-Win for All
Says Barbara, “I had the opportunity to get a taste of the job the previous fall as a Visiting Professor in the Agricultural Journalism program.
My faculty position included teaching a variety of courses, doing all
the advising for the students in the program, being advisor for related
student organizations, coordinating the program between the two colleges, overseeing several publications, and serving on dozens of faculty
committees. It was the most satisfying and also the most demanding
work of my career, and I loved it, especially advising the students. But
it was a four-hour commute for me and therefore I stayed in an apartment during the week and went home on weekends. After three years,
I opted to leave the full-time position in order to have a better family
life and not an absentee relationship. I continue to teach at the university on an adjunct basis and as a guest lecturer, while pursuing my
food and travel writing career. Currently, I am in discussions with a local
college (no long commute!) about becoming the journalism instructor.
I also teach and coach in other venues, such as cooking schools, conferences, workshops, and my week-long Writer’s Camps in Italy, France
and other countries.
Sandy Hu
LDEI Auction Action
Hot and Heavy: Bid on
Scene or by Proxy!
Gena Berry
Kansas City when
15 It’s
LDEI Hits 20 Years:
2006 Conference Plans
Pat Mozersky
New Membership
Categories
Sandy Hu
16 Chapter News
Karen Levin
20 Member Milestones
CiCi Williamson
Fredericks Changes
22 Lynn
Chairs to Lead the Civic
Agriculture/20th Anniversary
Initiative for 2006
Dianne Hogerty
Ojakangas Named to
Cookbook Hall of Fame
Joyce Hendley
at Little Washington
23 Inn
Luncheon Enthralls All
CiCi Williamson
Autumn Quarterly 2005
JOHANNA DWYER
Boston
JOHANNA DWYER, DSc, RD, is currently Professor of Medicine and Community Health at Tufts University’s
Friedman School of Nutrition Science and Policy and the School of Medicine. She is also serving in the
Office of Dietary Supplements, National Institutes of Health in Washington, as a senior nutrition scientist
where she is responsible for several large projects that include the development of an analytically
substantiated dietary supplement database and other dietary supplement databases, development
of research on the assessment of dietary supplement intake, and motivations for their use. In Boston
she directs the Frances Stern Nutrition Center at Tufts-New England Medical Center, and is active in
research on diet and phytochemicals, and diet and chronic disease. Johanna served as Assistant
Administrator for Human Nutrition in the Agricultural Research Service, USDA, from 2001-2003. She is a
member of the Institute of Medicine, National Academy of Sciences. She continues to have an interest not only in the science of nutrition but in gastronomy, in which she periodically indulges both at
home and away with the Dames and others.
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DAMES IN HIGHER EDUCATION
MICHELE GAW
Cleveland/Northeast Ohio
MICHELE GAW’S (right) passion for food and the hospitality industry polevaulted her career as an executive chef, award winner, consultant, and
business owner. She is a member and Past President of the American
Culinary Federation-Cleveland Chapter, a member of the Cleveland
Restaurant Association, a founding member of Cleveland LDEI, and a
media favorite on the Cleveland scene. It was this passion that drew
her to share her talents at Cuyahoga Community College as a part-time
instructor for the past 20 years. As she added knowledge and experiences to her personal resume, she shared it with students and influenced
the curriculum to better prepare students for success in the Hospitality
Industry. Michele expects her students to have the highest standards of
work ethics as well as skills to present quality products. Michele’s achievements, her passion, and her giving nature have earned her the respect of
students and the hospitality and academic community.
Michele received her Associate Degree from Cuyahoga Community
College, and her BA in Business from Tiffin University. She teaches both
culinary preparation and management courses. She serves on the advisory committees at Cuyahoga and several high schools, and also does
American Culinary Federation accreditations.
Currently, Michele owns “Simply Done Dinners,” a meal assembly business that provides an affordable alternative to grocery shopping. In addition to teaching and business responsibilities, Michele is a nanny to a
three-year-old boy and an eight-year-old girl, does consulting projects,
and loves to play poker.
ROSEMARY HURST
ROSEMARY HURST is an Associate Professor in the Hospitality Management Department,
Cuyahoga Community College. For 22 years, she has taught courses and advised
students in Culinary Arts, Restaurant/Foodservice Management, and Lodging/Tourism
Management. Rosemary states, “It is wonderful realizing the influence I’ve had on
students who share my passion. It’s marvelous having the word-of-mouth referrals from
past students, and now I’m teaching children of former graduates. Mentoring and
helping students succeed has been my main objective and my main reward.”
Rosemary Hurst has influenced both curriculum and department standards. Her experiences as a working mother has helped her guide to success many who are in the same
situation—and fill the ranks of the community college. Rosemary’s vast involvement in the
community and her insistence in community involvement has served the students well,
guiding them into networking with professionals while giving back to the community.
Trained as a Dietary Manager, Rosemary gained experience in culinary arts, nutrition,
and food preparation and management. She was employed at the Cleveland Clinic
Foundation as a supervisor and trainer in the Dietary Department, where she was on
the team that instructed the first kidney dialysis patient. Rosemary created her catering and specialty cake business while raising her sons. She graduated from Cuyahoga
Community College and the University of Akron.
Rosemary, married 55 years, has two sons and seven grandchildren. She’s traveled
extensively—most recently to Tunis, North Africa to see her newest granddaughter.
KÄREN JURGENSEN
Seattle
KÄREN JURGENSEN brings 26 years of restaurant experience to Seattle Culinary Academy, Seattle
Central Community College. Most recently, she
was Executive Chef at Baci Catering and Café
where she managed events that ranged from sitdown dinners for 600 to serving 10 to 5,000. Kären’s
strong background in teaching culinary arts comes
from running hands on and demo-style classes for
five years. She also is Chef Instructor at Quillisascut
Cheese Company’s Farm School teaching professional chefs, culinary students, and agricultural professionals, farm-to-table practices and philosophy.
Her commitment to a local family farm system is unparalleled. She observes, “As a Chef, I want access
to flavor that only comes from just picked freshness; I
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want diversity of products to choose from (2,980 varieties of tomatoes) and to create
with. And it’s finally economics—if my local farmers prosper, my community prospers,
then so will I. It is in the interest of our profession that chefs and restaurateurs support
this family-farm system. Our fates are linked.”
Additionally, Kären is part-owner of a restaurant consulting company called SEED.
Her role is menu development and sound kitchen management with a focus on
sustainable food system practices. In 2001, Kären restarted the Seattle Chapter of
Chef’s Collaborative (known locally as FORKS); she currently serves as President of
the local chapter.
Kären, active in the food community, sits on the WSDA small farm and direct marketing advisory board; is an advisory board member for the regional Food Policy
Council; a member of Slow Food; and a member and mentor of Women Chef’s and
Restaurateurs. She speaks regularly at restaurant, seafood, and agriculture functions.
Kären has been the recipient of many culinary awards and accolades, and has
earned a reputation for creating cuisine that is both artistic and delicious. She is the
co-author of Rethinking the Kitchen, the sustainable kitchen handbook.
It is not how much you accomplish in life that
really counts, but how much you give to others.
It’s not whom you know that matters, but who
you are inside.
It’s not how high you build your dreams that
make a difference, but how high your faith
can climb.
Believe in the impossible, hold tight to the
incredible and live each day to its fullest
potential.
It’s not how many goals you reach, but how
many lives you touch.
You can make a difference in your world.
– Rebecca Barlow Jordan
MARION NESTLE
New York
By CiCi Williamson, Washington, D.C.
Perhaps it was a portend of things to come when Dr.
MARION NESTLE was named the Paulette Goddard Professor
of Nutrition, Food Studies, and Public Health at New York
University in the department that she chaired from 1988
through 2003. Actress Paulette Goddard (she of the 1940s
movies and many amazing husbands—Charlie Chaplin,
Burgess Meredith, Erich Maria Remarque) left a huge endowment to NYU when she died; a portion funds Marion’s
professorship.
Following in her underwriter’s footsteps, Marion made her movie debut in 2004,
portraying herself in the Academy Award-nominated documentary film “Supersize
Me!” (The film documents a man who dines only at McDonald’s, gaining considerable weight in a month.)
DOTTIE KOTESKI
Philadelphia
DOTTIE KOTESKI (right) writes of her career, “Although
I have been the Program Director for Dietetic
Programs at the Community College of Philadelphia
for 30 years, I have never had ‘burn out.’
Perhaps it is because each academic semester,
each class, and each student is never the same.
Personalization still exists in spite of the size of our
college with an approximate enrollment of 42, 000
annually and four campuses.
Or perhaps, it is much more than that. It is so much
fun to teach and guide students. It is rewarding to
coach and develop faculty. It is stimulating to design curricula, courses, and meaningful learning experiences. It is exciting to bring the real world into
the classroom and to teach beyond four walls. It is
challenging to solve problems and help others seek
solutions. Higher education facilitates sharing and
dialogue; transparency occurs when educational
institutions engage and respond to their communities. It is delightful to see the expressions of achievement on student and faculty faces. It is gratifying to
know that opportunities were afforded to underrepresented groups. You certainly don’t work in a vacuum with all these things happening around you!
My position requires all the same skills as managing
anything else, except that often the fruits of labor
are not seen until after students graduate. One
compelling notion is that society still views the role
of higher education as creators of legacies. Our
products are students and the knowledge, skills,
and attitudes which they acquire. Success is based
on whether or not they parlay these into the workplace, home and society.
Among all the elements of my position, networking
and collaboration are among the most important.
Institutional networking goes beyond the academic offices. Personnel in receiving, purchasing, duplicating, audiovisuals, special events, and others play
key roles which enable me to function. Needless to
say, external networking within the professional and
greater community is extremely valuable. It is these
contacts and connections that often open doors
for students and graduates.
No stranger to the small screen, Marion appears on numerous television shows as
a nutrition expert including “ABC-TV News, CNN” and “CBS-TV News.” This brilliant
woman is a prolific writer, author of hundreds of articles, and three award-winning
books: Food Politics: How the Food Industry Influences Nutrition and Health; Safe
Food: Bacteria, Biotechnology, and Bioterrorism; Taking Sides: Clashing Views on
Controversial Issues in Food and Nutrition.
Marion, whom Time magazine calls the “Obesity Warrior,” began her career with a
PhD in molecular biology and an MPH in public health nutrition. Her lifelong research
focuses on analysis of the scientific, social, cultural, and economic factors that influence federal dietary guidance policies. She has been honored with 23 major awards
including those for lifetime achievement and nutrition educator of the year.
She served in the Reagan administration as Senior Nutritional-Policy Advisor and
editor of the first—and only—Surgeon General’s Report on Nutrition and Health. She
continually challenges the food industry, governments, and schools to remedy how
it has come to be that the richest nation in the world is eating itself to death and is
allowing its precious children to develop type-2 diabetes in epidemic numbers.
“The restaurant and food industry spends about $13 billion a year on ads that teach
children to pester their parents for special foods,” Marion contends. “How about
just eat less, move more, and eat your fruits and vegetables?”
NETTIE RUTH CRONISH
Ontario
As Chair of the Women’s Culinary Network, NETTIE RUTH CRONISH says, “Whether I
am teaching at a community college, supermarket, health food store, or gourmet cooking school, I am always meeting other women in the food industry who
are employed in many interesting, diverse ways and are looking to ‘connect.’ A
recommendation from another culinary professional means more to me than the
best written resume. I have met so many food professionals outside my niche as a
natural foods chef and cookbook author.
With over 300 members, our volunteer-driven, nonprofit organization publishes four
newsletters a year, an annual directory, monthly e-mail news, and has five topical
meetings.
Now in our 15th year, the WCN began with four women chefs who worked together in a resort spa kitchen. The respect, hard work, and companionship that we
shared led us to believe that more women in the food industry could benefit and
contribute their experiences to an organization that would expand and define a
supportive work environment. Our goal is to lend support to anyone, newbie or
veteran, and I believe that the WCN fills a great role in the growing food world,
giving us all a venue to celebrate each other’s efforts, ambitions, and successes.
Visit our website @ www.womensculinarynetwork.org. I look forward to working
with LDEI and supporting one other in work and life.”
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The following poem captures the essence of what it is like to be involved in education.”
JEAN W. HULL
Hawaii
By Carrie Kuwada Phipps, Public Health Educator,
State Department of Health
JEAN HULL, CCE, Educational Specialist, Office of
Continuing Education and Training, Hawaii Community
College, is a unique individual, positive leader, and role
model with much foresight, wisdom, creativity and energy.
From July 1989 through May 2001, Jean served as
Associate Professor in Food Service at the college in West
Hawaii. Writing a comprehensive curriculum, which was
approved in 1990, Jean assured a two-year Associate of
Science degree program for the college, located in the
rural town of Kealakekua. The college was able, for the
first time, to deliver post secondary education with a degree to students in West Hawaii.
Many of Jean’s tasks as Coordinator of the FSER Program
were managerial and administrative and included hiring and training lecturers, recruitment and retention of
students, and managing the kitchen and dining room.
Perhaps her most influential task is job placement for students and graduates within the restaurant/resort industry in West Hawaii.
In 2000, Jean received the “Kunimoto Memorial Award”
from the University of Hawaii Community Colleges for
her outstanding contributions to vocational education.
Jean’s efforts significantly impact Hawaii’s children through
the nutrition awareness classes (American Culinary
Federation Chef and the Child Foundation) she delivers to
MICHELLE
McCARTHY
Ontario
MICHELLE MCCARTHY is Chair of
Continuous Learning, Hospitality &
Tourism, George Brown College,
Toronto, Canada. She is responsible
for professional development and
general interest programming offered evenings and weekends, three
semesters per year. Programs encompass the breadth of hospitality
and tourism, including both practical
and theory certificates, and courses
in culinary and baking; pastry arts;
food styling; wine, beer and spirits;
hotel and food and beverage management; event, meeting and exposition management; and much more.
Approximately 7,000 students register
annually for courses ranging in length
from one day to 14 weeks.
In her position as Director of Degree Programs in Culinary
Arts, Restaurant-Foodservice and Lodging-Tourism
Management, Jan played the role of a master facilitator. Drawing on her culinary and restaurant management
experience, involvement with professional groups, and
community activities, she raised the quality of education
and achieved recognition and accreditation for all programs. As an expert in curriculum development she drew
in community leaders and employers to review curriculum, act as advisory members and guest lecturers, and
mentor students.
In a career spanning over 40 years in the Hospitality,
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With LDEI, to teach etiquette and manners,
Jean orchestrated a dinner party for a 5th
grade class in Kealakekua, Honolulu, in
November, 2004. She also assisted with an
etiquette class in Maui, April, 2005.
Jean created and orchestrated Christmas
at Kona Village in 1989, a benefit that has
raised over $80,000 for scholarships awarded to food service students and to chefs
and cooks for continuing education. In 2002,
she designed and produced the Hawaii
Restaurant Association’s Big Island Chapter
benefit, and the Kona Historical Society’s
Parade of Delights progressive dinner.
In April, 2005, Jean accepted her current
position as Educational Specialist/West
Hawaii, Office of Continuing Education
and Training, Hawaii Community College.
She develops and presents classes for
Workforce Development.
Michelle came to hospitality after an
extensive career in human resource
management, coaching, and career management consulting. She
had her BA and decided to follow
her passion, so she returned to school
and completed diplomas in Culinary,
Hotel, and Food & Beverage
Management. Following graduation
she assumed her current position,
which combines her culinary and
wine training with her business background. She is a certified Sommelier,
currently serving on the Board of the
Canadian Association of Professional
Sommeliers. She played a key role in
the development and launch of the
Sommelier Certification program.
Michelle teaches in the Sommelier
JANET (JAN) DE LUCIA, Program Manager (retired), Hospitality
Management Department, Cuyahoga Community
College, observes, “The Hospitality Industry is a career path
of dreams and choices, but all are based on love of service to the customer. My customers were three fold: the
students, the faculty, and the community. I love them all.”
JANET DE LUCIA
thousands of students each year. Proceeds
from the “Sunset Tea” which she has produced over the past 10 years benefit these
classes and helps fight hunger through the
Hawaii Island Food Bank. In 2002 Jean was
awarded the ACF Chef & Child “Little Oscar”
National award and the ACFCCF “Little
Oscar” Western Region award in 2005.
and Bachelor of Applied
Business-Hospitality Operations
Management programs. She
also continues to maintain a
private coaching practice.
“I believe strongly in life-long
learning and the development
of people. Continuous learning
opportunities open doors for
those who don’t have the option of returning to school fulltime. Professional programs must
have relevance, meeting the
needs of students and industry.
General interest programming
has to be fun, inspiring, and provide a great learning opportunity. It’s satisfying to see students
enjoy the learning process.”
Restaurant Management and Culinary Arts
Industry, Jan has received many awards including her most cherished “ACF Cleveland Culinary
Educator of the Year (1993), ACF Cleveland
Lifetime Achievement Award (2002),” and
“August LoPresti Fellowship Award (2004).” She
collaborated on many projects including skill sets
for high school curriculum development for the
state of Ohio, welfare-to-work training programs,
developing a personal chef program, and developing Chinese language training materials for
the Federal Government.
As a founding member of the LDEI Cleveland/
Northeast Ohio Chapter, Jan hopes to share
knowledge and experience that will contribute
to the success of the chapter saying, “You never
really retire from an industry you love, you just
change your role without concern for deadlines,
budgets, and monetary rewards.”
Houston
In 1998 MARIE LENOTRE was appointed
Director of the newly created Culinary
Institute Alain & Marie LeNotre. Since, the
Culinary Institute has become a nationally accredited Higher Education Institution
by the Accrediting Commission of Career
Schools and Colleges of Technology, eligible for financial aid and federal funds by
the Department of Education. It attracts
students from all over the world, providing
training and continuous education in the
culinary arts as well as technical assistance
in the hospitality industry.
Says Marie, “We have graduated more
than 400 students who are working in all
parts of the globe. . . . My students have to
learn the maximum in a minimum of time.
They have many skills to master in just five
or eight months. I want them to be satisfied
with what they learn here. I want them to
get their diploma and find the best possible
job opportunities. I am responsible for their
continuous progress and job placement. “
Students come from as far as Australia—
Eduardo, who left his wife and children at
home while training in pastry and chocolates in order to change careers and open
his own bakery shop. Others are overcoming major obstacles—an African-American
mother of three cooks all day in a nursing
LINDA PAL CHAUNCEY
Seattle
A 20 year veteran of the wine industry,
LINDA PAL CHAUNCEY, Associate Dean of
Seattle Culinary Academy at Seattle
Central Community College, came to the
academy from Ste. Michelle Wine Estates
where she served as Director of Wine
Education. Ste. Michelle Wine Estates is
the leading wine producer in Washington
State, owns wineries in California, and has
joint venture partnerships with wineries in
Italy and Germany.
Graduating cum laude from the University
of Washington with degrees in Architecture
and Building Construction, Linda gravitated to wine as a result of her interest in food
and foreign cultures. She says, “Without
question, growing up in a European home
influenced my career path.“
Linda also is an active member of several
professional and civic organizations, including the Society of Wine Educators and
LDEI. For three years, she served on the
Fred Hutchinson Cancer Research Center
Northwest Industry Partnership Executive
Industry Board and also sits on the Board
of Governors and the House Committee
for the Washington Athletic Club.
home, then comes to evening class to
train as a chef. And there’s Amanda, a
19-year-old girl. She drove two hours each
way, every day, for six months to train and
be able to take over her aunt’s wedding
cake business.
“They all have their dreams,” says Marie,
“and I strive to make them a reality. . .
It’s hard work to train to be a chef and
to relocate often from a far away state or
country. Students come from every age
and socio-economic background. After
a couple of days. . . they bond together
and work as a team, they become a family, and they have tears in their eyes when
receiving their diplomas on graduation
days.”
In 2001, Marie, with a group of philanthropic friends, established the Culinary
Endowment and Scholarship. As a nonprofit Texas corporation, it supports high
quality education in the culinary arts. Its
mission is to grow an endowment and
raise funds for scholarships in order to
make quality hands-on training and culinary expertise accessible to underprivileged students. More than 50 scholarships
have been provided so far. Last year, the
Institute’s Annual Champagne & Chocolat
Culinary Gala raised $90,000.
DIANA DILLARD
Seattle
Chef DIANA DILLARD teaches the third
quarter Culinary Arts program classes for
the Seattle Culinary Academy, Seattle
Central Community College. She was selected for the district “Lifelong Learning
Award” after just five years of teaching.
Diana graduated from the Culinary
Institute of America in 1985. Her chef experiences include positions as Executive
Sous Chef for the Club Corporation of
America, Miami; with Chef Tournant at
Fuller’s in the Seattle Sheraton; and as CoOwner/Chef of the Rain City Grill, Seattle.
While she was at Rain City Grill, the restaurant was voted second best by Pacific
Northwest readers and earned three stars
from the Seattle Post Intelligencer. Diana
also participated in the first-ever chef’s
exchange with the former Soviet Union
and prepared meals for U.S. and Soviet
ambassadors.
In 2001 Diana co-authored Entertaining
Simply with Chateau Ste. Michelle
Culinary Director John Sarich.
An active member of LDEI and many
charitable organizations, Diana believes
strongly in giving back to the community. She is deeply committed to local,
seasonal products and being a part of
establishing a sustainable food future.
The Culinary Institute Alain & Marie LeNotre
has completed its application for an Associate
of Applied Sciences Degree in both Culinary
Arts and in Baking/Pastries. Marie reports, “We
are feverishly getting our school ready with a
library, and more labs and classrooms. I am
proud of what has been accomplished by our
team. One needs a team, working together in
harmony. With the LeNotre name, inspired by
tradition and high quality, it is a joy.”
JOY GULMON-HURI
Seattle
JOY GULMON-HURI began her career with Seattle
Central Community College over 30 years ago,
working in many departments including Special
Programs, Public Information, Foundation Office,
and Vocational Education. As Program Manager
for the Seattle Culinary Academy, Joy manages
the office and oversees department operations.
Her extensive knowledge of college procedures,
excellent people skills, and consistent attention
to detail make her an invaluable asset to the
program. Combined with her student-centered
attitude, this ensures that students get the help
they need to succeed.
Working with the faculty and Technical Advisory
Committee, Joy helped organize, promote, and
staff a fund raising event that has grown over
the years into the annual Harvest Dinner. From its
humble beginnings, the Harvest Dinner has grown
into a much anticipated event for members of
the community and contributes thousands of dollars to the college.
Joy donates countless hours to many charitable
organizations. She has served as a board member for Taste of the Nation/Share Our Strength,
and is a past board member and Past President
of the Seattle LDEI. She is also a member of CHRIE
and the American Hotel & Lodging Educational
Foundation. Joy holds an AA degree from Seattle
Central (math and science emphasis) and has
continued her education with coursework in management and culinary arts.
7
MARIE LENOTRE
Inside Miami:
Annual Conference Update
By Jen L. Karetnick, Miami Chapter
Dames who anticipate attending the upcoming Savor Miami Annual Conference,
September 29 - October 2, may be wondering just what to expect from the city and
its Dames.
Naturally, there’ll be plenty of sand and salt, sun and balmy subtropical breezes to
seduce you. For nature lovers, the Everglades, that ever-changing River of Grass, offers
unique opportunities to meet-and-greet native flora and fauna, sunbathing alligators
included. Athletes and boaters will appreciate the innumerable water sports; huntergatherers (shoppers and collectors) will delight in our boutique malls and design centers; night clubbers will find South Beach irresistible. Overlaying it all is the sensational Art
Deco style that has made the city a worldwide destination.
For food-and-wine aficionados, of course, the best reason to come to Miami is to experience this multicultural city at its most expressive – in its restaurants. From Cuban
coffee to Haitian hot sauce, spiny Florida lobster to haute cuisine, you can sample your
way through dozens of island nations and dine at the tables of top-notch chefs. You
can even visit the tropical fruit farms and vegetable stands in South Miami-Dade, the
“garden basket of the south.”
Wherever you choose to go—from South Beach’s hottest dining spots to a beach party
on Key Biscayne or a rooftop Champagne and orchid Grand Dame dinner—the Miami
Dames can’t wait to be your hosts.
Peer-to-Peer; a Powerful Program in the Works
By Gretchen Mathers (Peer-to-Peer Chair), Seattle Chapter
In 1989, LDEI set up a networking committee to enhance and expand the interchange between Les Dames Chapters and members
to reinforce the educational criteria of the society and members’
educational opportunities. At that time, there were seven LDEI
Chapters in the United States with 17 to 65 members each. The
membership represented a potentially powerful network of professional resources.
The committee felt that this viable resource network was not being fully explored or utilized, so a strategy was developed to give
any chapter that wished to participate an opportunity to exchange
“ambassadors” who would gain hands-on food/wine and hospitality experience at chapters they visited. Each chapter was assigned
another chapter, and many successful exchanges of Dame members transpired. Even though the concept offered amazingly enriched experiences for participants, the amount of work it required
of chapters killed it.
At our LDEI 2005 winter Board of Directors meeting, we discussed
resurrecting the exchange concept, reformulating and simplifying
the procedures, and making it more workable as a Peer-to-Peer
program.
We set up a Task Force committee that includes ALICE GAUTSCH
(Seattle), instrumental in developing the initial program, and JANE
MORIMOTO (Seattle), an ambassador to the Chicago Chapter.
(Chicago arranged for Jane to visit test kitchens at Quaker Oats, the
Chicago Tribune, the National Livestock and Beef Board, Nobel and
Associates, and the Cooking and Hospitality Institute of Chicago.
The chapter also took care of her lodging and hospitality.) Their
knowledge of the complexities of the old program will help us build
a better, more workable one.
8
For a Peer-to-Peer program to be comfortably embraced by all, we
are reviewing the idea that a chapter might come up with one or
more educational programs available to any Dame; chapters will
participate on a voluntary basis. The Dame would be responsible for
transportation and her own expenses, but there would be no restriction if a chapter wants to provide housing.
The Task Force came up with a couple of program ideas for the
Seattle Chapter, conceptual only at this point, as no one has been
asked to participate. For one program, we could feature the talents
of members who own extraordinary bakeries, giving a visiting Dame
access to professional quality time with LESLIE MACKIE at Macrina
Bakery and Café (breads, pastries and desserts with two cafes), GWEN
BASSETTI at Grand Central Bakery (large wholesale rustic bread bakery), FRAN BIGELOW at Fran’s Chocolates, and me, GRETCHEN MATHERS, at
Schwartz Brothers Bakery (wholesale bakery). In another program,
we might focus on our wine members in eastern Washington: KAY
SIMON, owner of Chinook Winery, and PATRICIA GELLES, General Partner
of Klipsun Vineyards.
After our LDEI Annual Conference in Seattle, 2003, ELIZABETH ADAMS
(Miami) called and asked if she could visit Gretchen’s Shoebox
Express operation. She brought her son, and incorporating what they
learned here, they subsequently set up their own Gardner’s Market
Box Lunch business in Miami. Essentially, this unofficial Peer-to-Peer
program was a valuable professional opportunity for Elizabeth.
Similar opportunities would be an invaluable membership benefit for
all Dames.
We invite you to give some thought to the resources of your
own chapter’s membership, then join us in moving forward
with Peer-to-Peer. The Task Force wants to hear from you at
[email protected]. The benefits can be far reaching
as well as enriching.
Seeds Planted for LDEI Civic Agriculture Initiative 2006
By Lynn Fredericks (Committee Chair), New York Chapter
The LDEI Civic Agriculture Initiative has begun to take shape as the
working committee reaches out to Dames across the membership
who have made contributions in their communities and beyond on
this subject. This research and dialogue has resulted in the architecture of the overall program structure and project options within
each chapter. We have narrowed the suggested project options to
five tracks. LDEI invites each chapter to participate in one or more
of the tracks summarized below.
The formal ‘sign-up’ and briefing for chapter Involvement will
occur at our LDEI Annual Conference in Miami, September 29
– October 2.
• Youth Grow-Cook-Share – An inner-city youth growing project
to transform an urban corner into a cornucopia of food. The
project also involves teaching the youths to prepare the foods
they grow, know how these foods impact their health and wellbeing, and guide them to shift their values about fresh food.
• Rehabilitative Gardening – Previously incarcerated individuals
on probation or youths who are at court-ordered after school
programs would engage in growing a food garden modeled
after programs by Dames in California and Texas to encourage
young people that their time has value and can be used to
create something beautiful and useful. This project would also
include cooking and nutrition elements, as in Youth Grow-CookShare project.
• Farm-to-Table – Projects that connect restaurants with local
growers and support a distribution mechanism to bring more farm
fresh ingredients at a wholesale level to community food restaurants, caterers, food product producers, and similar groups.
• Farm-to-Market – A chapter selects regional farmers to assist
in food marketing, public relations, product development (i.e.
sauces, relishes), packaging, and more. The objective is to bring
these farmers into a more viable business mode, either by vertically integrating their business or by improving their marketing
and distribution. Tasting events can showcase efforts.
• School Wellness – Federal legislation now requires that all schools
in the U.S. that receive USDA funds for school lunch (virtually
every public school in the U.S.), develop “wellness” policies that
set standards and set up programs for nutrition and physical
activity. Chapters choosing this track would select one or more
schools/school districts in their community and offer their diverse
expertise to help the school districts develop policies and implement ideas such as recipes for healthier menu items, school
gardens (even just for herbs!!), basic nutrition/culinary lessons,
and farm-to-school initiatives.
Participating in any of these programs isn’t mandatory, but as
New York Chapter President ALISON AWERBUCH observed, “the
options are broad enough that it would be great if each chapter selected one of the five just for continuity sake.”
Of course, chapters will have INFINITE room to develop their
own creativity and ideas within these tracks.
These tracks will be outlined and presented to chapter delegates at our Miami Annual Conference, complete with suggested curricula and “track advisors” (designated LDEI members from any chapter who are serving with special expertise on
our LDEI Civic Agriculture Committee) and others who will provide mentoring to chapters via bridgeline discussions, offering
assistance, resources, and ideas for carrying out their project.
As for the committee structure, here’s the plan:
2003 Strategic Plan Task Force
LIZ BARON, Dallas
ROLLIE BLACKWELL, San Antonio
LYNN BONO, Philadelphia
PATRICE DIONOT, Washinton, D.C.
SUZANNE FLOREK, Chicago
CYNTHIA GLOVER, Washington, D.C.
GLORIA MAROTI, New York
PENELOPE PATE-GREENE, New York
G THEL, Phoenix
2004 Strategic Plan Subcommittees
on Speakers Bureau and
Recognition Programs
TONI ALLEGRA, San Francisco
ROLLIE BLACKWELL, San Antonio
JERILYN BRUSSEAU, Seattle
SUZANNE BROWN, Atlanta
SUZY DAVIDSON, Phoenix
LISA EKUS, Boston
SANDY HU, San Francisco
DORIS KOPLIN, Atlanta
CAROLYN O’NEIL, Atlanta
JOAN REARDON, Chicago
So make sure your chapter delegates at the Miami Annual
Conference are prepared to brief your chapter on the track
details upon their return. Or, for chapters interested in information prior to the conference, contact LDEI Civic Ag Initiative
Chair Lynn Fredericks: 212-867-3929 or
[email protected].
9
Dames Star at Smithsonian Folklife Festival
By CiCi Williamson, Washington D.C. Chapter
Dames played a starring role at the two-week long 39th annual
Smithsonian Folklife Festival, June 23 to July 4. This annual celebration of traditional cultures, attended by more than one million visitors, is held on the National Mall stretching between the Capitol and
the Washington Monument.
The festival was started in 1967 as a window to the diverse cultures
that give meaning to our national life. It has continued yearly, presenting many cultures and countries. Although food is always presented as part of each culture, country, or region, this is the first—
and probably only—time that an exhibition was devoted entirely to
food. This year’s festival featured separate exhibitions celebrating
Food Culture USA.
JOAN NATHAN (Washington, D.C.) was the guest curator of Food
Culture USA. The inspiration for the festival came from her forthcoming book The New American Cooking, published by Knopf and due
out in October. She has been connected to the festival for the past
25 years.
Said Joan, “I felt that the festival was a remarkable example of positive energy with people in the food industry giving back. Les Dames
d’Escoffier were a big part of this event. ALICE WATERS (San Francisco)
came from California and not only built her Edible Schoolyard on
the National Mall, but brought some of her pals including CATHRINE
SNEED (1996 MFK Fisher Award winner, San Francisco) to talk about
the importance of gardening as a way to educate children and
others about food, history, and culture.”
ANN WILDER (Washington, D.C.) was one of the sponsors of the event
and built an extraordinary spice market that she and Rita Calvert
manned. LIDIA BASTIANICH (New York) and local authors ANN AMERNICK,
NAJMIEH BATMANGLIJ, SUSAN BELSINGER, NONGRAN DAKS, and LISA YOCKELSON
(Washington, D.C.) demonstrated recipes from their cookbooks.
BARBARA CULLEN, LINDA JOYCE FORRESTAL and PATRICE DIONOT (Washington,
D.C.) volunteered in the demo kitchens.
ANN BRODY, NORA POUILLON, KATHERINE NEWELL SMITH, CICI WILLIAMSON and
ANN YONKERS (Washington, D.C.) participated in narrative “Around
the Table Sessions” as part of panel discussions. KAY SHAW NELSON
(Washington, D.C.) and MERYLE EVANS (New York) worked at the “Tools
of the Trade” gadget booth.
Ann Wilder and SUSAN BELSINGER showed their wares along with other
growers. Patrice Dionot, ALEXANDRA GREELEY, and all volunteered in
various capacities. KATHERINE TALLMADGE organized nutrition explanations at the sessions. JOAN HISAOKA, Hisaoka Public Relations, ELLEN
GRAY, Equinox Restaurant, and SIMONE RATHLE-GUAS, Ceiba Restaurant
(Washington, D.C.), organized evening events.
Said Vicki Moeser of the Smithsonian Museum media office, “As
the largest annual cultural event in the U.S. capital, the festival receives considerable publicity, typically reaching 40 million readers
and viewers. Over the years, it has brought more than 16,000 musicians, artists, performers, craftspeople, workers, cooks, storytellers,
and others to the National Mall representing 54 nations, every region
of the United States, scores of ethnic communities, more than 100
American Indian groups, and some 50 occupations.”
The festival typically includes day time and evening programs of
music, song, dance, celebratory performances, crafts and cooking
demonstrations, storytelling, illustrations of workers’ culture, and narrative sessions for discussing cultural issues. It encourages visitors to
participate—to learn, sing, dance, eat traditional foods, and converse with people presented in the festival program.
Top left: Smithsonian Folklife Festival stretches along the National Mall. Photo courtesy Smithsonian Institution.
Top right: Dames Alice Waters (San Francisco), left, who orchestrated her Edible Schoolyard garden, and Joan Nathan (Washingon, D.C.), guest curator of Food Culture
USA.
10
Marcella Hazen Receives
2005 International
Grand Dame Award
By Alice Gautsch, Seattle Chapter
Marcella Hazen’s resume reads like no other. She has accomplished much over the
years. The awards she has received from her peers and from the Italian government
speak volumes.
This lively octogenarian, with the no-nonsense-teaching style, lives life to the fullest as
a wife, mother, grandmother, and consummate culinary professional.
Born in Italy, where she was educated as a scientist, Marcella then came to New
York and began teaching Italian cooking and cuisine. Famed New York Times Food
Editor Craig Claiborne put her culinary career into high gear, and the rest is history.
Her six cookbooks, countless cooking classes in the U.S., Italy, and other countries;
appearances on TV and radio; and business consulting have made a profound and
lasting impact on the way we eat today.
She has thousands and thousands of devotees—food professionals as well as home
cooks. The following letter written by MARCELLA ROSENE (Seattle) illustrates the influence
Marcella has had on one Dame’s life and business—and in turn, consumers.
“There was good serendipity in the fact that Marcella Hazan’s The Classic Italian
Cook Book was published in 1980, the same year that my husband and I were authoring the business plan for Pasta & Co. We would launch the family of take-out
food shops the very next year in Seattle, Washington. The stores were not ‘really’
Italian, but we did average sales of a ton of fresh pasta weekly as well as gallons of
pasta sauces, many of which we learned to make from Marcella’s book.
We were not chefs, neither of us. At age 35, I had attended only one cooking class
in my life. Together and apart, we had spent a total of no more than a few weeks in
Italy. But Marcella’s book with its scholarly, opinionated, and precise cases on everything from vinegar to truffles made me a seeming expert on the foodstuffs that were
daily becoming our livelihood. When customers asked about olive oil or dried pasta
or anchovies, I readily answered. The words were not mine. They were Marcella’s. I
used them because when it came to the likes of risotto or Bolognese Sauce, they
were so authoritative, so credible, so erudite, so engaging—so just wise. Marcella’s
words had the kind of snap and vigor that made folks fall in love with food—her food;
our food. So, though I’d never met the woman, for Pasta & Co. customers, I became
the self-appointed disciple of Marcella Hazan. I was her conduit to thousands of
aspiring Seattle home cooks. In return and unknowingly, she lent credibility to a fledgling business that became quite famously successful.
Over the years we sold her books—the first, the second, and especially the rich little
jam-packed paperbacks. I nearly sobbed when they all went out of print to be replaced with Essentials Of Classic Italian Cooking (another fine work, but not nearly
Dames Honored for
Outstanding Communty
Service
so affordable as those paperbacks). Through the
years, our company line on Ms. Hazan was that
she was to Italian cooking what JULIA CHILD was to
French. Their books were not mere cookbooks. Both
ladies were without peer. Our customers unfailingly
agreed.
Now and then, this disciple was actually mistaken
for the master. It is another serendipitous (even more
accidental) fact that she and I share the same first
name. Many times in a quarter of a century, I have
been forced to reluctantly confess, ‘No, I’m not her.
I’m the other Marcella.”. . . Marcella Rosene.
judged outstanding in their innovative and creative approaches to fighting domestic hunger and poverty by empowering people and building
self-reliance. Cathrine’s Garden Project teaches gardening to incarcerated, homeless, and low-income people.
By Jerry Di Vecchio, San Francisco Chapter
After the Chapin award ceremony, Cathrine headed out with Alice
Waters to participate in the Smithsonian Folklife Festival in Washington,
D.C.
Two Western Dames, CATHRINE SNEED (San Francisco) and JEAN
HULL (Hawaii) have been honored recently for outstanding service to their communities.
At the Outrigger Keauhou Beach Hotel in May 2005, Jean Hull was recognized as an individual who has made significant and ongoing contributions to the youth of Kona and the community at the Hui Laulima Award
Ceremony.
As leader of the innovative Garden Project, Cathrine Sneed
received the Harry Chapin Self-Reliance Award from World
Hunger Year in New York in June 2005. Founded in 1975, World
Hunger Year is a leader in the fight against hunger and poverty in the United States and around the world. With the generous support of the Harry Chapin Foundation, the Harry Chapin
Self-Reliance Awards program distributes cash grants ($5,000
maximum award) to outstanding grassroots organizations in this
country that have moved beyond charity to creating change
in their communities. Organizations selected for this award are
The Hui Laulima Council is comprised of 37-plus social agencies. The council is a collaboration of groups working together (Aha O Hui Laulima). It
has addressed issues including services for special needs children, training
service providers, and has created a website. The organization, founded
in 1999, began when several social agencies recognized the need to
develop an inter-agency council in order to become more successful in
servicing the community.
Says Jean, “I think I will simply enjoy the lovely smell of my leis and reflect
on what a wonderful day this has been.”
11
Meet the Beef Experts
By Mary Bartz, Minneapolis/St. Paul Chapter
Nothing says it better than the beef industry’s tagline: “Beef. It’s What’s For Dinner.” An
American favorite, beef is served in the home on a regular basis by nine out of 10 households and remains the number one entrée choice in restaurants.
THE NATIONAL CATTLEMEN’S BEEF ASSOCIATION (NCBA), with funding from America’s Beef
Producers through the Cattlemen’s Beef Board, is an ongoing resource for food professionals. The beef experts at NCBA offer LES DAMES D’ESCOFFIER members in-depth information
on innovative new beef products, nutrition research and data, beef cookery applications
for both in-home and foodservice, and a vast treasury of beef recipes and photos. The
Beef Industry’s Culinary Center and Food Communications departments are dedicated
to food professionals and food media and are the best sources for complete, accurate
and practical information on beef and veal.
U.S. cattlemen have a vested interest in providing high-quality, nutritious beef that meets
stringent safety standards. The association represents America’s cattle farmers and ranchers, the largest segment of the nation’s food and fiber industry. It also includes a network
of State Beef Councils and coordinates state-national efforts to build demand for beef.
For more information, visit www.BeefItsWhatsForDinner.com or contact MARY BARTZ,
507-227-3166, [email protected], Director of Food Communications, National Cattlemen’s
Beef Association.
During this grilling season, try the “new” flat iron steak – tender and juicy every time.
SPICY LEMON PESTO FLAT IRON STEAKS
Total preparation and cooking time: 25 to 30 minutes
4 beef flat iron (shoulder) steaks, 6 to 8 ounces each
3 large garlic cloves, peeled and minced
Spicy Lemon Pesto:
1/3 cup prepared basil pesto sauce
About 2 teaspoons fresh-grated lemon peel
1 tablespoon fresh lemon juice
1/2 teaspoon crushed dried red pepper
Salt and pepper
1. Onto beef steaks, evenly press garlic.
2. In a small bowl, combine spicy lemon pesto ingredients: basil pesto sauce, 2 teaspoons lemon peel,
lemon juice, and dried crushed red pepper.
3. Place steaks on barbecue grid over medium, ashcovered coals. Grill, covered, 10 to 14 minutes for
medium rare to medium doneness, turning once.
Season with salt, as desired.
4. Top steaks with pesto. Garnish with more lemon
peel, if desired.
Nutrition information per serving: 349 calories; 20 g fat (6 g
sat., 4 g monounsat.); 68 mg
cholesterol; 250 mg sodium; 2
g carbohydrates; 0.6 g fiber; 38
g protein; 10.2 mg niacin; 0.8
mg vitamin B6; 2 mcg vitamin
B12; 2.4 mg iron; 41 mcg selenium; 6.5 mg zinc This recipe is
an excellent source of protein,
niacin, vitamin B6, vitamin B12,
selenium and zinc, and a good
source of iron.
Recipe courtesy of Cattlemen’s
Beef
Board
and
National
Cattlemen’s Beef Association.
With thanks to the CATTLEMEN’S BEEF
BOARD AND NATIONAL CATTLEMEN’S
BEEF ASSOCIATION for their sponsorship and support of LDEI.
Makes 4 servings.
12
Simi Winery’s 125-Year-History of Wine and Food
By Bethany Zepponi, Public Relations Manager
Only a handful of California wineries can claim continuous production for 125 years. SIMI WINERY in Healdsburg, California is in
that exclusive club due to Isabelle Simi, who guided the winery
through the rough waters of Prohibition, vineyard sales and acquisition, all the while protecting the spirit of wine and food pairing for which Simi is known.
Simi Winery was founded in 1876 by two brothers from Montepulciano,
Italy, Giuseppe and Pietro Simi. They brought with them the understanding of the wine and food culture of their homeland, as well as
the skills and talents necessary to make great wines that pair well
with foods. Simi Winery was an immediate success, providing delicious Sonoma County wines to the restaurants of San Francisco.
When the flu epidemic of 1906 claimed the lives of both Guiseppe
and Pietro, the winery was left in the hands of Pietro’s 16-year-old
daughter, Isabelle. Young but capable, Isabelle rose to the challenge.
Isabelle oversaw the day-to-day operations of the winery including winemaking, vineyards, sales and marketing. When Prohibition
passed in 1919, Isabelle believed it was a fluke so she continued
full speed ahead with Simi, harvesting grapes, making wine, bottling
wine and then storing it for future sale.
Prohibition lasted a little longer than Isabelle had hoped, but despite having to sell off a few of the vineyards to cover the winery’s
expenses, Simi was one of the only wineries with enough inventory to
satisfy the thirsty public when Prohibition was repealed in 1933.
Isabelle’s stubbornness served her well through Prohibition and it
would be her innovation and hospitality that would help her develop Simi into a winery with the strength to bridge three centuries.
Isabelle was the hostess of Sonoma County and she threw wide her
doors to friends, family, visitors and movie stars. Wine and food were
center stage at Simi Winery, and Isabelle was known for her delicious
dishes that matched Simi wines. She was a savvy businesswoman
who realized early on that people were more likely to buy Simi wine if
they could just taste it. Isabelle is credited with opening the first tasting room in Sonoma County and she did so by hauling a 25,000-gallon tank out of the winery, tipping it on its side and setting up shop.
She wasn’t shy about standing on the road and waving motorists
down, and they were usually glad they stopped by.
Isabelle finally sold the winery when she was in her eighties, but she
continued to work there until her death. Nowadays, under new
ownership, Simi carries on Isabelle’s tradition of wine and food pairing. Simi is one of very few wineries to employ a full-time chef whose
job it is to make the wines shine with food at each and every Simi
event. Simi’s From Our Kitchen To Yours series brings together wine,
food, cooking demonstrations and celebrity chefs and cookbook
authors for public events that celebrate Isabelle’s spirit of hospitality.
With wine and food as the focus of its mission, Simi Winery plans to
continue into the next hundred years promoting Isabelle’s passion.
For more information, visit simiwinery.com.
With thanks to SIMI WINERY for its sponsorship and support of LDEI.
13
LDEI Auction Action
Hot and Heavy:
Bid on Scene or by Proxy!
By Gena Berry (Auction Co-Chair), Atlanta Chapter
Hot for Hawaii? Keen for Key Largo? Aiming for Atlanta? Got a taste
for a Kansas City steak dinner but can’t go to KC? Needing some
Fabulous Fairytale Brownies mailed to a friend? In the mood to whip
up a gourmet Italian feast with a gift basket from Lucini? If the answer to any of the above is “YES,” then the LDEI Auction at the Annual Conference September 29 - October 2, Miami, is the place
for you. We’ll have all those treats to offer AND MORE! Can’t go to
Miami? Then we’ve got easy proxy bidding from the comfort of your
own home.
There are also fabulous trips, packages, gift baskets and gourmet
items perfect for every Dame (and Friends of Dames!). Whether
you’re looking to buy or have something to give, every Dame can
participate in the auction.
We’ll have a full catalog of auction items available in early
September so you can plan your purchases. And, of course, if you’re
donating, your items will be featured for all to get a sneak peek!
Why not get an early start on your holiday shopping? Any questions,
have a donation? Contact Auction Co-chairs GENA BERRY, 404-2556298 or [email protected], and EILEEN SPITALNY, 602-321-6933 or
[email protected].
Tropical Fruit Contest a
Win-Win for All
By Sandy Hu, San Francisco Chapter
Thanks to our many talented Dames, LDEI received 135 fabulous entries for the Tropical Fruit Growers of South Florida’s (TFGSF) “A Taste
of the Tropics” recipe contest. Recipes were submitted “blind” for
first-round judging and finalist recipes in each of the five categories
have been sent to Miami to be prepared by Miami Dames for final
judging. Judges will be food experts who are not members of LDEI.
Winners will be notified by September 1.
The chapter submitting the most recipes was Atlanta. Hawaii, Los
Angeles and San Francisco Bay Area, tied for second place in number
of entries generated.
Contests such as this benefit everyone. TFGSF made a generous donation to LDEI and Dames have made a generous contribution to
TFGSF with their time and creativity. Some Dames will win sizable cash
prizes—a total of $5,000 in prizes have been earmarked—and they’ll
also be recognized by fellow Dames at the Annual Conference in
Miami where the winning recipes will be replicated for tasting.
This successful tie-in with the TFGSF serves as a model for future partnerships. It’s a win-win opportunity for all!
14
It’s Kansas City when LDEI Hits 20 Years:
2006 Conference Plans
By Pat Mozersky, San Antonio Chapter
The 2005 Miami LDEI Annual Conference is almost here and activity in south Florida has reached a
fever pitch. Meanwhile, in Kansas City, Annual Conference Chairs KAREN ADLER, JUDITH FERTIG, MARILYN
CUPPLES, and their committees have been steadily working on plans for next year’s conference.
The 2006 LDEI Annual Conference will be held at the Hyatt Regency Crown Center in Kansas City,
and it’s not too early to put the dates October 18-22 on your calendar. We’ll revel in the boundless
hospitality of this city’s great chapter.
Kansas City is smack dab in the middle of the nation’s heartland, and heart is what they’re all
about. Oh yes, and barbecue! This is the home of Arthur Bryant’s brisket, Gates’ rib-sticking ribs,
and Jack Stack’s burnt ends and lamb chops. Rumor has it that these food founts also plan to
throw in a few veggies. And those Kansas City BBQ Queens, Karen and Judith, promise this is just
the beginning.
2006 is a banner year for LDEI as we celebrate our 20th anniversary. MARIE LENOTRE (Houston, Chapter
President) has graciously agreed to Chair the LDEI 20th Anniversary Task Force and will spearhead
plans for individual chapter celebrations, as well as a special event at the Kansas City conference
(most likely to be held on the Saturday evening).
Although the first Les Dames d’Escoffier chapter was formed in 1973 in New York, followed in subsequent years with chapters in Washington, D.C., Chicago, Dallas, and Philadelphia, it wasn’t until
1986 that Les Dames d”Escoffier International was formally launched.
The Kansas City/Heart of America Annual Conference will be a key forum for furthering the LDEI’s
Civic Agriculture Initiative, a project theme around which chapters can rally to celebrate our 20th
anniversary. The concept came forth at the 2004 Chicago conference and is now under the leadership of Lynn Fredericks (New York, pages 9 and 22). With all the talent, expertise, and enthusiasm
innate to our membership, this project can have a big impact on our local communities.
Stay tuned. LDEI is just hitting its stride; you don’t want to miss a thing.
New
Membership
Categories
By Sandy Hu, San Francisco Chapter
What does the LDEI directory say about you? Are you
in
PR/Marketing/Advertising/
Photography? Or is your field
Consultant/Entrepreneur/Food
Writer/Author/Nutrition?
Current classifications in the LDEI
directory are confusing at best
and inaccurate at worst, since
they often group together unrelated capabilities into one general category.
Since the LDEI directory is our
most important networking tool,
the Board of Directors has reconfigured the category classifications. The new categories
will enable you to designate
your profession with greater clarity, enabling Dames in need of
each other’s services to find one
another more efficiently through
the directory. Look for the category changes when you receive
your updated membership form.
15
CHAPTER NEWS
Compiled by Karen Levin, Chicago Chapter
BRITISH COLUMBIA
Scholarships Awarded to Eight; Membership to Six
By Nancy Wong
On Monday, June 20, the BC Chapter held its annual Induction and Scholarship Awards Dinner at the sparkling new Miele House. Hosted by
Miele’s Resident Chef and Chapter President GLENYS MORGAN, the evening featured an amazing dinner catered by NICKY MAJOR’S Major the
Gourmet, and a selection of wines provided by DANA HARRIS. Six new members were introduced and received their signature medallions. We
are delighted to welcome to the BC Chapter: JUDY AHOLA, Director of Public Relations, Four Seasons Hotel, Whistler; Carole Dulude, Marketing
Manager, The Cannery; ANN KIRSEBOM, Chef, Manufacturer, Toast of the Town Cuisine; DJ KEARNEY, Sommelier, Instructor, Vancouver Wine
Academy; LISA NG, Director of Banquets and Catering, Sutton Place Hotel; and JULIE PEGG, Wine Consultant and Writer.
The BC Chapter under the recommendation of the Scholarship Committee, SUE WILSON and ANN GARDINER, also awarded eight scholarships at
the dinner. The recipients are:
1. Michelle Bouffard, Wine & Spirit Educational Trust Diploma Program, Art Institute of Vancouver.
2. Dawn Johnstone, Wine Course, North West Culinary Academy of Vancouver
3. Trena Kraft, Wine Course, location to be determined.
4. Jennifer Lewis, Culinary Arts Program, Vancouver Community College
5. Samantha Schiefke, One-year Professional Culinary Program, North West Culinary Academy of Vancouver
6. Jillian Shumka, Wedding Cake Course, CIA Greystone Campus
7. Roanna Tulauan, Culinary Arts Diploma Program, Arts Institute of Vancouver, Dubrulle Culinary Arts
8. Taryn Wa, Advanced Bread & Pastry Program, North West Culinary Academy of Vancouver
New member Julie Pegg received one of the very first scholarships awarded by the BC Chapter. Now, as a Dame, she has come full circle
and is helping others receive career assistance.
DALLAS
AUSTIN
Plans for 2006 – Civic Ag
Involvement; for 2007
Conference
Julia Honored, 15 Dames
Inducted, and Food
to the Needy
By Carol Ritchie
By Diane Principe Tucker (Public Relations Chairman)
Dallas Dames gathered at Mercury Grill for their Annual
Picnic in June. The summer-perfect menu included a Salad
of Mixed Greens, Goat Cheese and a Sherry Vinaigrette:
Pan-crisp Salmon with Cool Cucumber Vichyssoise and
Tomato Artichoke Salad, and Seasonal Berries Shortcake.
At the time of writing, notable Executive Chef Chris Ward
was still on the “short list” of candidates for the White House
Executive Chef position.
It was all Julia on a Texas evening in May when the Austin Chapter of
LDEI honored the memory of JULIA CHILD as they feted 15 new member-inductees. The chapter prepared and served a dinner composed of dishes
popularized by the great cooking diva.
Many exciting plans were discussed, including the LDEI
Civic Agriculture Initiative that will coincide with the LDEI
20th Anniversary in 2006. Our local effort will be led by
SHELBY SCHAFER, Vice-President/President Elect, and will include incorporating the local farmers’ market and sharing this experience with the Dallas youth. “This is a great
way to promote organic products. Hopefully, with more
demand, prices will lower and products will become even
more accessible.” says Shelby.
Of significant note: Board members have voted
to move forward with plans to host the LDEI Annual
Conference 2007.
16
Festivities began with an appetizer of Pissaladier followed by Gigot a la
Moutarde, Saumon au Remoulade, Poulet Poche aux Aromates a La
Bretonne, Champignons Grilles, Choux de Bruxelles, Asperges au Naturel,
Tomatoes Provencal and an array of salads.
Running the kitchen were EDNA LYNN PORTER, JENNIFER GAYTON, JACKIE PARCHMAN
and DIANE TUCKER, all Chef-Instructors with the Texas Culinary Academy.
Two students from the academy, Tabatha Stephens and Susan Savana,
also assisted at the event.
The dessert of Crème Brulée and a beautiful Cookie Plate was provided
by AIMEE OLSON and CARA ANAM.
This evening was also the chapter’s Annual Spring Meeting and elections
were held. CATHY COCHRAN-LEWIS is the new Chapter President and Aimee
Olson is the new Second Vice President. We all salute and thank Past
President LISA SMITH for her superb guidance of our Austin Chapter.
Cathy Cochran-Lewis and PAMELA NEVAREZ have spearheaded plans to
deliver donated food from Whole Foods to Caritas of Austin, a local nonprofit agency that feeds the homeless and provides many other services.
Pamela has constructed a routine pick up and delivery plan making the
participation open to all our members. The deliveries began in June;
Cathy and Pamela have also found local churches that have expressed
interest in joining this assistance service.
CHAPTER NEWS
HOUSTON
KANSAS CITY
Focus on Membership
Escoffier in the
Heartland
By Merrianne Timko (Vice President) and Marie LeNotre (President)
On April 19, the Houston Chapter held a “Champagne and Chocolate” reception in the
Garden Room of the Houstonian for current and prospective members. Houston President
MARIE LENOTRE and HEIDE VUKOVIC coordinated the reception details, while MARIAN TINDALL presented an overview of LDEI using a Power Point presentation created by CICI WILLIAMSON
(Washington, D.C.). Attendees introduced themselves then discussed the range of national
and local LDEI activities and networking opportunities available to Dames.
Greenberry’s Coffee and Tea on West Alabama Street in Houston was the venue for the
Houston Chapter’s May meeting. Owner Carol White shared the secrets of making a perfect cup of coffee, and discussed the history of coffee and varieties of beans. Dames sampled various coffees, and enjoyed sweet and savory accompaniments created by meeting
organizer, Heide Vukovic.
The Houston Chapter’s annual induction of new members transpired on June 14 at Shade
Restaurant in the Heights section of Houston. Hosted by Shade’s Owner-Chef CLAIRE SMITH, the
Houston Dames wined and dined on a menu that included Panko-crusted Shrimp with Pink
Peppercorn Slaw, Sautèed Halibut with Corn Chowder, Sautèed Julienne Zucchini, Yellow
Squash and Carrots, Crispy Pancetta and Fried Leeks. This delicious feast was concluded
with Frozen Cocoa, and a Banana Galette served with Vanilla Bean Ice Cream, created by
Pastry Chef Julie Hewitt. The menu and ambience of the evening made it clear why Chef
Smith received My Table Magazine’s “2004 Restaurateur of the Year Award.”
Houston’s officers for the 2005-2006 year were also announced: President Marie LeNotre (returning for a second term); Vice President, Ways & Means DIANE D’AGOSTINO; Vice President,
Membership CHARA GAFFORD; Secretary LAUREN BROWNING; and Treasurer LISA COX. JANE WALLACE
will serve as Program Chair.
With President Marie named Chair of the LDEI 20th Anniversary Celebration, and outgoing
Vice President MERRIANNE TIMKO as Chair for Houston’s LDEI Civic Agriculture Initiative project,
our chapter is excited and looking forward to a fruitful year ahead.
By Anne Brochoff
The Heart of America Chapter celebrated the philanthropic heritage of Auguste
Escoffier and the addition of six new
members at Lidia’s Kansas City, June 13.
Chapter President MARILYN CUPPLES and
Executive Chef Dan Swinney crafted the
menu, which featured Crudo di Mercado
(thinly sliced and seasoned raw tuna);
Dandelion Salad; Risotto with Shaved Pear
and Parmesan: Pollo al Vin Cotto (roasted
baby chicken with Saba, a reduced wine
sauce); and Cherry and Frangipane Tart
served with CINDY REYNOLDS’ Somerset Ridge
late harvest dessert wine.
The evening was highlighted by the introduction of new members, including: KATHY PELZ,
Owner, Artful Events; JULIE BARRY, Nutrition
Services Manager at Harvesters and a
Registered Dietician; JANE ZIEHA-BELL, Owner,
Blue Bird Bistro; MARISA ROBERTS and MARY BERG,
Co-owners, Simple Pleasures Catering; and
SALLY RACINE TRUSCHEIT, Restaurant Consultant.
KATHRYN SANDERS WILSON, a Les Dames transfer
from the Chicago Chapter, was also welcomed.
17
CHAPTER NEWS
SAN DIEGO
Celebrates First Scholarship Award. . .
and a Taste of the Caribbean!
By Marie Kelley
Our June dinner meeting at the San Diego Marriott Hotel and
Marina was full of international wisdom and topped off by the success of our first scholarship recipient!
Tracey Sturgis has begun the eight-month Culinary Arts Program
(CAP) held at St. Vincent de Paul Village, San Diego. CAP is an intensive training program that consists of six months of classroom
and lab work followed by a two-month paid internship. While following state-approved curriculum, students receive ServSafe training and CPR/certification; gain valuable work experience in both
institutional and restaurant style venues; and receive job preparation skills, career counseling, free uniforms, and career placement.
Because CAP students work and learn in an actual production
kitchen, they have an opportunity to gain a comprehensive understanding of institutional kitchen operations. In fact, the program
is a critical component of the daily food service operations at St.
Vincent de Paul Village. The kitchen prepares 4,000 hot, nutritious
meals every day, not only for Village residents, but also for community neighbors in need as well. For students pursuing a career in
institutional or quantity cooking, the Village kitchen, serving over
one million meals a year provides the perfect training ground and
forms the foundation for their new careers. Tracey is excited to begin the CAP program as a positive step towards her long-term goal
of becoming a nutritionist. Congratulations, Tracey!
Surf, sand, and a spectacular sunset at the La Jolla Beach and
Tennis Club proved to be the perfect venue for San Diego Dames
and their dates to imagine themselves on an exotic Caribbean
Island. The Caribbean Beach Party was enthusiastically planned by
our Caribbean Dame, Chef DAWN EDWARDS, of The French Gourmet.
Gracing each place setting was a custom CD of seductive Caribbean sounds, and a colorful recipe booklet decorated with
raffia and seashells. Island recipes included Dawn’s Pina Colada;
Coconut Sweet Bread; Island Rasta Wraps, filled with jerk chicken
and served with a coconut peanut sauce; and Spicy Caribbean
Grilled Shrimp, marinated with fresh ginger and habanero chiles.
The Caribbean spirit lingered far into the evening with candlelight
and the lull of the ocean.
Top left, Caribbean Beach Party: Left to right, back: Teddie Lewis, Mineko
Moreno, Janet Burgess, Edie Greenberg, Marie Kelley, Carol Blomstrom, Carole
Bloom, Julie Hettiger (Houston), Karen Straus and guest Eric Hanauer. Front:
Judi Strada, Karen Ward. (Missing, Dawn Edwards.)
Top right: Our Dame from Tokyo, Mineko Takane Moreno, shows Chapter
Treasurer Janet Burgess the finer appreciation points of a Japanese lacquer bowl
as part of her talk on “The Do’s and Don’ts of Japanese Customs and Cuisine.”
Right: Tracey Sturgis receives our Chapter’s Wooden Spoon Award
in honor of being chosen our first scholarship recipient. Left to right:
Scholarship Committee Jeanne Jones, Karen Ward, Judi Strada, Tracey
Sturgis (first scholarship recipient), Christine Birchfield (CAP Instructor),
and Claudia Wible. (Not present, Anne Otterson.)
18
CHAPTER NEWS
LOS ANGELES
L.A. Dames Hold
Ultimate Bake Sale
for Charity
By Nancy Eisman
SAN FRANCISCO
Food as Our Muse
By Roberta Klugman, Janet Fletcher, and Jeannette Ferrary
On Wednesday evening, July 13, more than 20 Dames and their guests gathered
at the home of CAROL FIELD for the inaugural program in the chapter’s “Food as Our
Muse” series. The series is designed to showcase our members’ achievements and
contributions, and the many different paths we can take when motivated by an
interest in food and wine. The first program, subtitled “Out of the Kitchen,” focused
on members whose work was not “in the kitchen,” or recipe based.
The evening of conversation with Carol Field, JEANNETTE FERRARY and SUE YUNG LI explored food as their inspiration in literature, memoir, and documentary. It was moderated by food writer, journalist, and career coach ANTONIA ALLEGRA. Following the
presentations, members and guests enjoyed a buffet dinner prepared by ELIZABETH
FALKNER of San Francisco’s Citizen Cake, whose menu featured dishes inspired by
her recent trip to Greece and Italy.
Carol Field discussed the genesis of her novel Mangoes and Quince, the process
by which the tale unfolded for her and the role food played in it. Jeannette Ferrary
read a humorous passage from her memoir, Out of the Kitchen: Adventures of
a Food Writer, and talked about how she approached the story of her life as a
series of lessons centered on food memories. Her first Thanksgiving as a graduate
student’s wife provided one of the book’s many amusing scenes.
The program culminated with the story of Sue Yung Li’s journey from renowned
landscape designer to noted documentarist with clips from her film, “Taste of
China.” Made shortly after the opening of China, the footage documented foodways, such as the hand-pulling of noodles, rarely seen by outsiders and now nearly
extinct. A riveting scene in a professional kitchen during the preparation of a banquet took our breath away.
On Wednesday, May 25, Los Angeles Dames held
the ultimate Great American Bake Sale in the center pavilion of the Santa Monica Farmers’ Market.
The sale included sweet treats from many of L.A.’s
best culinary professionals, with all proceeds going
to Share Our Strength (SOS), an organization working to end childhood hunger in America.
Market customers were awestruck by the array of
delicious desserts available for purchase, including Mexican Sugar Cookies from MARY SUE MILLIKEN
(Border Grill); amazing Chocolate Chip Cookies
from JUDY ZEIDLER (Broadway Deli); Pecan Praline Bars,
Chocolate Cherry Muffins, and Raspberry Orange
Scones from PHYLLIS VACCARELLI (Let’s Get Cookin’);
fantastic Cupcakes from LIZ THOMPSON (The Pig);
and Chocolate Potato Cake, Lemon Basil Pine Nut
Cookies, White Chocolate Cranberry Macadamia
Nut Cookies from NANCY EISMAN (Melissa’s Produce).
SHERRY YARD (Spago) showed further proof as to why
she’s destined for the pastry chef hall of fame with
her amazing sculptures of Sugar & Spice & Other
Things Nice, which were the highlight of the day.
These larger than life creations drew raves from
the crowd and big dollars for the sale. Additional
baked delights were brought by MARJE BENNETTS
from clients Melisse’s, JiRaffe, and Lemon Moon;
EUNICE OSHIRO from client Mako; and KAREN BERK from
Boule’. More of L.A.’s culinary best supporting the
L.A. Chapter for the sale were Angeli Café, Chin
Chin, Clementines, Josie’s, the Los Angeles Times
Test Kitchen, Napa Valley Grille, cookbook author
Nancy Zaslavsky, the Restaurant at the Getty, and
Cooking Light Magazine. Thanks also to JOY SHEFTER
who lent a hand in making the sale a sell-out success, and to MITZI CUTLER for her contribution.
The Great American Bake Sale is a national grass
roots program for raising funds to help provide after school and summer food programs for many of
America’s estimated 13 million at-risk children. The
Los Angeles LDEI Chapter was proud to donate
over $2,000 to these efforts. The response from the
SOS/Great American Bake Sale administrator was
that LDEI/LA has “set the gold standard” for future
bake sales.
A sunny day at the farmers’ market, working with
friends, fantastic sweets that begged to be sampled, and raising money for a very worthy cause—
what could be sweeter!
Top left (left to right): Janet Fletcher, Roberta Klugman, Carol Field, Frances Low Jeannette Ferrary,
and Beverly Barbour-Soules.
(If you’d like information on holding a bake sale in
your city, please contact Nancy Eisman at 310-6410041 or [email protected].)
Top right: Antonia Allegra
Bottom left: Elizabeth Falkner, owner of Citizen Cake and Citizen Cupcake, prepares dinner for the
event.
Bottom right (left to right, front): Linda Anusasananan, Sandy Hu, Suzanne Riefers Judd.
Rear (left to right) Sue Yung Li, Roberta Klugman, and Karen Cakebread.
19
MEMBER MILESTONES
Compiled by CiCi Williamson, Washington, D.C. Chapter
ATLANTA
SHIRLEY CORRIHER, CCP, announces the release of her DVD “Shirley O. Corriher’s
Kitchen Secrets Revealed!” In her unique
style, Shirley reduces complex cooking
methods to simple solutions everyone can
understand while revealing the secrets of
what happens when food cooks. Shirley
also recently launched her website
www.kitchensecretsrevealed.com.
Collaborating on Shirley Corriher’s Kitchen Secrets DVD was the
Dames team of VIRGINIA WILLIS, Executive Producer; GENA BERRY,
CPCE, Culinary Producer; and SARA LEVY, Food Stylist. Mary Moore
hosted the premiere party at Cook’s Warehouse in August; proceeds benefited the LDEI Atlanta Chapter.
MARY MOORE has partnered with Doug Bryant of Sherlock’s Wine
Merchant to open her third location of The Cook’s Warehouse.
Together they offer a comprehensive selection of cookware,
kitchen accessories, gourmet foods, and fine wine, coupled with a
cooking school and kitchen and cellar design services. The website
is www.cookswarehouse.com.
SUSAN NICHOLSON was a judge for the 2005 James Beard Cookbook
Awards and was one of many Dames who attended the National
Chicken Cooking Contest in Charlotte.
RITA GUTEKANST has announced the opening of Limelight—Food
Illuminated, Corporate & Event Catering with a bright new approach. Limelight, formerly known as Rita’s Catering, is the culmination of a 15-year culinary vision shared by partners Marguerite
Lytle and Rita, based on fresh, vibrant flavors that celebrate the
senses and seasons.
On June 22 JOAN REARDON was featured on “Conversations with
Extraordinary People,” a program series presented by the Chicago
Department of Cultural Affairs at Maxim’s Nancy Goldberg
International Center. This monthly series is hosted by journalist Rick
Kogan. A seven-minute excerpt of the conversation on Rick’s
weekly radio show, “Sunday Papers with Rick Kogan,” was broadcast throughout the Midwest on WGN Radio, 720 AM. The entire
program was rebroadcast over WLUW FM, the Loyola University radio station and Cable25, the city’s television station. Reardon also
introduced the Live Bait ensemble’s reading of “I Was Really Very
Hungry” based on several of M.F.K. FISHER’S stories at the Chicago
Cultural Center on July 11. The program was a part of “Stir It Up,”
the summer tourism promotion devised by JUDITH HINES to promote
the city of Chicago as the perfect tourist destination for food.
CAROLYN COLLINS announces that after 15 years at her Jackson
Boulevard location, Carolyn Collins Caviar has moved to Indiana.
DALLAS
LIZ BARON opened a Blue Mesa Taco & Tequila Bar at the new international terminal of DFW Airport in July. This is Blue Mesa’s first
licensee.
BRITISH COLUMBIA
DOTTY GRIFFITH shared recipes from her book
Celebrating Barbecue in Woman’s Day magazine’s “Cooking With.” Dotty’s story on Memphis
barbecue was featured in Bon Appetit’s June
issue. In New York, Dotty spoke on Texas barbecue at the Big Apple Barbecue Block Party. Other
panelists included native Texan Dan Rather, CBSTV, and filmmaker Chris Elley (“Barbecue: A Texas
Love Story”).
LESLEY STOWE moved into her new 4,500 square foot production bakery and on-site marketplace in June. The need to enlarge resulted
from the popularity of Lesley Stowe’s Raincoast Crisps baked on
site. The crisps are available in over 120 British Columbia locations and more than 50 locations throughout Alberta, Manitoba,
Saskatchewan, Ontario, Quebec and Nova Scotia.
In June BARBARA-JO MCINTOSH opened a satellite location of her
popular store, Books to Cooks, in the Granville Island Public Market.
In July, the main bookstore moved from its Yaletown location to
Kitsilano, next door to ALLISON SPURRELL’S Les Amis de Fromage.
CHICAGO
MARY ABBOTT HESS, LHD, MS, LD, RD, FADA,
will receive the “Copher Award” at
the October meeting of the American
Dietetic Association. The Copher
Award is the highest honor of ADA and
recognizes lifetime achievement and
contributions to the profession of dietetics. Mary is a Past President of the
association.
MARLENE PARRISH reports that the Pittsburgh Post-Gazette food section recently won the “James Beard Award of Excellence for Best
Newspaper Section” in all circulations. Marlene is a food staff writer
and the co-leader of Slow Food Pittsburgh that just celebrated its
fourth anniversary.
NANCY RODRIGUEZ spoke at the Sensory Symposium of the Institute
of Food Technologists (IFT) Annual Meeting in July. “Using sensorybased innovation and profiling to transition fuzzy front-end concepts into prototypes can deliver truly remarkable products,” said
Nancy, who is attending the Pangborn Sensory Science Symposium
in Yorkshire, UK, in August.
20
HOUSTON
GINA LIUZZA’S store Méli-Mélo was just awarded “Best Pottery” in the
Houston magazine H Texas. She specializes in European (primarily
French) pottery and tableware.
MERRIANNE TIMKO presented the slide lecture “From Casanova to
Artusi—The Evolution of Modern Cuisine in Italy” in The Lure of Italy
series organized by Houston’s Italian Cultural Community. She focused on Italian cuisine of the 17th—19th centuries, comparing
the culinary contributions of the great Italian cookbook author
Pellegrino Artusi with those of Auguste Escoffier.
MIAMI
JEN KARETNICK is co-author of Raw Food/Real World: 100 Recipes
To Get The Glow (HarperCollins, July 2005) with Pure Food and
Wine chef-restaurateurs Matthew Kenney and Sarma Melngailis.
Karetnick, Features Editor for Wine News, has freelance work forthcoming in Chile Pepper, Gayot.com and Gastronomica.
NEW YORK
HARRIET LEMBECK received an award at the American Heart
Association benefit held at the Mandarin Oriental Hotel on March
30 in conjunction with the Wine Spectator and Food Arts Magazine.
This was the second time a non-chef was honored; Harriet is a wine
personality. New York Magazine listed Harriet Lembeck’s Wine &
Spirits Program “Best of New York” wine-schools.
MEMBER MILESTONES
PHILADELPHIA
ALIZA GREEN’S newest book is the Field Guide To Meat: How To
Identify, Select And Prepare Virtually Every Meat, Poultry And
Game Cut. Published by Quirk Books, this is the latest volume in
her popular Field Guide series and serves as a one-stop reference
book to meats.
JEANNETTE FERRARY’S culinary memoir, Out Of The Kitchen: Adventures
Of A Food Writer, will be featured at the Culinary Historians of
Northern California September meeting. Jeannette will conduct
a seminar for www.mediabistro.com called “The Foodbook” on
September 13. She teaches a food-writing course in San Francisco
at UC Berkeley Extension’s Downtown Center on October 1; www.
unex.berkeley.edu/cat/.
ETHEL HOFMAN was featured on the July 14 cover of The Main Line
Times magazine supplement Main Line Ticker. Ethel discussed
the motivation and contents of her book, Mackerel At Midnight:
Growing Up Jewish On A Remote Scottish Island at a local Barnes
and Noble Bookstore.
CAROL FIELD now has the rank of “Knight
(Cavaliere);” the honor was bestowed on
her by the Republic of Italy for her books
and articles about Italy that she has written over the years. The Italian Consul
General in San Francisco conferred the
title at a ceremony on June 3, during the
celebration of Italian National Day.
JENNIFER LINDER MCGLINN‘S article on summer entertaining accompanied by photos of Winterthur Museum appeared in Signature
Brandywine magazine, Wilmington, Delaware. She participated in
Elfreth’s Alley annual festival in June making an 18th century spice
cookie called Shrewsbury Cakes and other historic recipes. She
contributed to and edited the recipes for Dining at Monticello.
SHARI STERN has taken a position with Haddon House, Inc., as the
Director of Natural and Organic Products.
Chef MEG VOTTA was featured in each of the three cooking segments
during “Philadelphia Magazine’s Guide to Summer Entertaining.”
The segments were aired on Philadelphia’s TV cable channel CN8.
Each show featured tips and recipes from some the area’s best
chefs as well as great ideas for easy entertaining.
LINDA GEREN, Resident District Manager for Sodexho Educational
Services, spearheaded the multimillion dollar renovation of Rowan
University’s Campus Dining in South Jersey. The final result was featured in the April issue of Food Management. The architectural firm
and Sodexho will use the cutting edge design and dining concepts
in their promotional materials.
SEATTLE
CYNTHIA NIMS’ Salmon book and BRAIDEN REX-JOHNSON’S Pike Place
Public Market Seafood Cookbook were featured in the Life and
Arts section of the Seattle Post-Intelligencer in July.
Braiden’s article “The Soul of Seattle,” a history of Seattle’s beloved Pike Place Market, was chosen as the cover story for the
June issue of Where/Seattle magazine. Her dramatic photo
of a local construction accident landed on The Seattle Times
front page on May 12.
WASHINGTON, D.C.
PHOENIX
BARBARA POOL FENZL, CCP, will teach two week-long programs at La
Combe en Périgord in southwestern France in September. Barbara
will host her sixth live cooking show October 15, “M is for Moms,”
on PBS station KAET. She will speak and demonstrate for the Food
and Culinary Professionals, a subgroup of the American Dietetic
Association, in February 2006 in Scottsdale.
LINDA HOPKINS gave a children’s cooking demo during the first annual “West of Western Culinary Festival,” held in March in downtown Phoenix.
NAJMIEH BATMANGLIJ was featured in The New York Times on June 22 in
an interview by MARIAN BURROS. Najmieh did a cooking demonstration at Dupont Circle Fresh Farms Organic Market in Washington.
She will be speaking and demonstrating at Culinary Institute of
America’s International Conference and Festival, “Worlds of
Flavor,” at Greystone, St. Helena, California, November 3-5.
PATRICE DIONOT, Co-owner of L’Academie de Cuisine in Maryland,
announces that the school was just voted as one of the 10 best
culinary schools in America. BARBARA CULLEN serves as Admissions/
Marketing Director and CAROL MCCLURE is the Academic Dean and
Assistant Director of the school.
DONNA NORDIN and her band of Tucson Originals, a cooperative
collection of independent restaurateurs who join together to effectively compete against chain restaurants, were featured in a
multi-page article in AZ Food and Lifestyles magazine. Donna will
teach two week-long classes at La Combe en Périgord in southwestern France.
ANN YONKERS is featured in
“Farm Fresh Philosopher” by
SUSAN BELSINGER in the July/
August issue of Natural Home
and
Garden
Magazine.
Susan’s new book, Not Just
Desserts—Sweet
Herbal
Recipes, is hot off the press!
Look for her upcoming articles on autumn harvest
celebrations and herbal spa
blends in the October issue
of The Herb Companion.
SAN FRANCISCO
LINDA CARUCCI announces the publication
of her first cookbook, Cooking School
Secrets For Real World Cooks (Chronicle
Books). It received a starred review in
Publishers Weekly and was selected by
the Book of the Month’s Good Cook
Club. Linda just completed a 22-city tour
sponsored by Tilia Inc.
Washington, D.C. Dames Ann Yonkers
and Susan Belsinger.
Photo by Renee Comet.
21
Lynn Fredericks Changes Chairs to
Lead the Civic Agriculture/
20th Anniversary Initiative for 2006
By Dianne Hogerty (LDEI President), Kansas City Chapter
Since autumn 2002, LYNN FREDERICKS (New York) has held the position of Task Force
Chair for the Strategic Plan. It was under Lynn’s leadership that much of the
initial research was conducted by the Strategic Plan Task Force to give us the
base information that was so helpful during the initial planning process. In 2003,
LDEI hired Elliot Solutions to lead us through a one-day strategic planning session. That session, held in Denver on July 24, 2003, resulted in the Strategic Plan
2003. The Strategic Plan was then accepted by the Board of Directors and introduced to the chapters at the Seattle Annual Conference in October 2003. The
LDEI Strategic Plan 2003 is the one under which we are currently operating.
Part of the Strategic Plan was to develop committees to explore the possibility
of 1. A Speaker’s Bureau (tabled by committee as not feasible with our current
resources and volunteer leadership) and 2. LDEI recognition programs at international and chapter levels.
Lynn Fredericks, as Chair of the Strategic Plan Task Force, employed the newly
formed Recognition Program Committee to survey LDEI chapters on community awareness recognition programs. This effort led to the breakfast meeting at
our 2004 Annual Conference in Chicago, when Recognition Committee member DORIS KOPLIN (Atlanta) suggested that LDEI consider a theme around which
philanthropic work be conducted by all chapters. This spurred great interest in
creating a program to use in 2006 involving all chapters in our organization that
wish to participate on a totally voluntary basis.
As discussions continued to search for a topic of interest to the chapters, the
group hit upon farmer’s markets/sustainable agriculture. Because Lynn is professionally involved in this area in a pro bono capacity, she recommended we
adopt an emerging term for the theme that included, in its definition, the notion
of community as is central to LDEI work. Civic Agriculture was selected; a term
coined by Thomas Lyson, a professor at Cornell who also wrote a book by the
same name (Tufts University Press, September 2004).
There was instant enthusiasm for Civic Agriculture as the program theme at
the round table discussion Lynn led in Chicago. The dialogue has continued. In
April, Lynn led a Bridgeline Teleforum on “Civic Agriculture” that featured LDEI
Past President, ANN YONKERS (Washington, D.C.), who has a long history of leadership on this topic. There seems to be genuine excitement expressed by our
members. Chapters are sharing their own related programs and those in which
they have interest. The theme allows each chapter, as desired, to select its own
programs and to participate at its own level. There is no mandated program or
participation.
The Civic Ag program has evoked such strong and enthusiastic interest; I have decided not to wait until our
Annual Conference to formalize it. I have asked Lynn to
move from Chair of Strategic Planning to Chair of the
2006 Civic Agriculture program. Lynn enthusiastically
agreed to formalize the program. I have asked her to
appoint advisors and a working committee. She will ask
chapters to appoint chapter representatives to this committee, but anyone who would like to participate is welcome. I have suggested that Lynn hold monthly bridgeline calls, appointing a secretary to record the meetings
to send to the Board of Directors and keep information
flowing. In addition, members can communicate via the
internet listserve.
As President, it has been my responsibility, along with
the Board of Directors, to keep LDEI steadily focused on
the Strategic Plan. If the BOD sees the need to change
course, a special session will be called to evaluate the
Strategic Plan. We owe Lynn a great round of applause
and gratitude for helping us move LDEI forward on the
Strategic Plan, and now as Task Force Chair, to lead the
Civic Agriculture program.
Ojakangas Named to Cookbook Hall of Fame
By Joyce Hendley, Minneapolis/St. Paul Chapter
BEATRICE OJAKANGAS (Minneapolis/St. Paul) was recently named to the KitchenAid Cookbook Hall
of Fame at the 2005 James Beard Foundation
Awards. An author of over 30 cookbooks, Beatrice
was nominated for her 1988 masterpiece The
Great Scandinavian Baking Book (University of
Minnesota Press), that now joins Mastering the Art
of French Cooking, The Fanny Farmer Cookbook,
and The Joy of Cooking in its recognition.
A Finnish-American raised on a Minnesota dairy
farm, Beatrice is widely recognized as the nation’s leading authority on Scandinavian foodways, as well as an accomplished baker, cooking teacher, and author. It all began when she
gave her first cooking demonstration at age 12
for 4-H. Later, at age 23, she won second place
in the 1957 Pillsbury Bake-Off for her “Chunk
O’Cheese Bread.”
22
Beatrice went on to serve as a food editor at Sunset
Magazine, a consultant to several food companies,
and a restaurateur—penning cookbooks all along the
way. Some of her works include the landmark Finnish
Cookbook (1964, now in its 25th printing), Great Old
Fashioned American Desserts (1987, 2004), and her latest
and just-out Cooking with Convection (2005). Currently a
columnist in the Minneapolis Star Tribune and Duluth News
Tribune, her byline often appears in major food magazines. Her television credits include “The Bakers Dozen” for
The TV Food Network, with appearances on “Baking With
Julia” and “Martha Stewart Living.”
In order to qualify for the “Hall of Fame Award,” a cookbook must be in publication for at least 10 years and be
judged to have made a “significant and lasting impact”
in the world of food. That’s abundantly true of Beatrice,
as well as her work. Congratulations, Beatrice!
Inn at Little Washington Luncheon Enthralls All
By CiCi Williamson, Washington, D.C. Chapter
Chapter President Michele Jacobs and Event Chair CiCi
Williamson present “Le Dude” award and Dalmatian cowboy
hat to Chef Patrick O’Connell and Reinhardt Lynch (Co-owners
of The Inn at Little Washington). Photo by Diane Van.
D.C. Dames are still basking in the afterglow of a sublime private luncheon held on
July 20 at The Inn at Little Washington, America’s first Five-Star, Five-Diamond Inn. The
elegant dining experience for 78 Dames and guests was arranged by RACHEL HAYDEN,
Marketing Manager of The Inn, and CICI WILLIAMSON, Event Chair.
It’s the fourth time in 25 years that The Inn has hosted a luncheon (for the public, it’s
dinner only), and the Washington, D.C. Chapter has been an honored guest twice.
In the words of DOLORES KOSTELNI, it was a “transcendent experience. I’m on such a
cloud from the 3 1/2 hours at The Inn that I couldn’t do any work yesterday.” Added
ANNA SAINT JOHN, “The food, setting, kitchen tour, and Reinhardt Lynch’s (Co-owner
of The Inn) white suit were fabulous!”
“I just love how they make you feel when you walk in—true hospitality. Somehow I
ended up in the walk-in fridge with Reinhardt and we had a lovely chat over a glass
of champagne–over trays of that unusual sorrel/caviar course. How fun was that!”
oozed guest Betty Farley.
Rachel, Reinhardt, and most of The Inn’s staff formed a greeting line as the chartered
bus of 50 Dames pulled up in front. TV cameras were there, too. Washington D.C.’s
FOX News Channel 5 was filming a segment about The Inn. Dames alighting from the
bus became part of the show the following Monday night.
From left, Dames and guests Carolyn Cheney, Mary Espy,
Sandy King, Holly McPeak, Barbara Burtoff, Reinhardt Lynch,
CiCi Williamson, Diane Van, Virginia Manczuk, Jeanne Griest
and Genevieve Griest enjoy sea bass on Silver Queen corn
succotash.
As guests filed into The Inn, waiters offered flutes of champagne. The menu included
five courses, each paired with a divine wine: Essence of Garden Sorrel with Lemon
Cream and Osetra Caviar, Gulf Prawns Roasted on Sizzling Salt (in tiny cast iron skillets), Chilean Sea Bass on Silver Queen Corn Succotash, Braised Veal Cheek with
Ravioli of Virginia Country Ham, and a Hot Limoncello Soufflé with Lemon Ice Cream.
The presentations were enthralling.
After dessert, Chef-owner Patrick O’Connell, dressed in his trademark Dalmatianprint chef trousers, emerged from his fabulous kitchen to hearty applause. Chapter
President MICHELE JACOBS presented Patrick with the group’s 2005 Honorary “Le Dude”
award for his generous support of the chapter’s philanthropic endeavors. The certificate read, “Your dedication, expertise, and leadership in the culinary field mirror the
mission of LDEI and we applaud and appreciate your artistry.”
CiCi also presented “Le Dude” Patrick with a black cowboy hat sporting a Dalmatianprint hatband plus a computer screensaver of Disney’s “101 Dalmatians.” She presented a gift to Rachel as well.
Back on board the bus, CiCi gave a 30-minute talk about Virginia’s history—ancient,
colonial and current—as well as history and information about Washington, Virginia
(the first town named after George Washington, who surveyed and laid out the
town as a 17-year old in 1749) in Rappahannock County, and The Inn, set in its backdrop of the dreamy Blue Ridge Mountains.
What a perfect, sublime experience it was for Les Dames; luncheon at The Inn—90
minutes from Washington, D.C. but a century removed. No detail was overlooked.
The Inn’s hospitality was impeccable and Rachel’s meticulous arrangements were
evident at every turn. It was a most memorable event and we thank Rachel and
Patrick O’Connell for making it possible.
Cooks in signature Dalmatian-print trousers finish luncheon
dishes in the handsome kitchen overlooking gardens.
Photo by Diane Van.
Dame Rachel Hayden,
Marketing Manager,
The Inn at Little Washington.
Photo by Michele Jacobs.
23
The Winter 2OO6 Quarterly will feature the
2OO5 LDEI ANNUAL CONFERENCE in MIAMI.
IMPORTANT FOR SUBMISSIONS. PLEASE READ
WINTER 2OO6 FEATURE:
Please e-mail the photo and caption to
[email protected].
Write 50 words or less in publishable prose, as
you would like to see it appear.
Our on-the-scene reporters will cover conference from start to finish so you can relive the excitement or, if you could not attend, become
familiar with the latest news, views, and trends.
Attending conference and willing to join this
“all-Dames press corps?” Please contact the
new Quarterly editor, JUNE HAYES, San Antonio
Chapter, at [email protected].
Glossy photographs
You are welcome to send a photograph to
accompany your milestone.
2OO5 LDEI Annual Conference
Deadline for the 2006 Winter issue is October
31, 2005.
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 your name in the file title.
Include identification of individuals in photograph from left to right in the message of
your e-mail.
Include Dame’s 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.
Please e-mail Member Milestones to
CICI WILLIAMSON at [email protected]
by October 31.
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 October 31.
Deadline for Winter Quarterly is October 31, 2OO5
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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Fall 2005 - Les Dames d`Escoffier International

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