cuisine, culture and community - Les Dames d'Escoffier International

SPRING 2012
CUISINE,
CULTURE AND
COMMUNITY
Philadelphia Chapter hosts its
first culinary symposium

IN THIS ISSUE
FEATURES
4-9 Meet the New Board
10-11 St. Louis Board Meeting
12-13 Kikkoman
14-16 Legacy Awards
18-20 Philadelphia
Symposium coverage
21 We BeLOnG
23 Green Tables
24 Global Culinary Postcard
DEPARTMENTS
25-27 Chapter News
28-29 Member Milestones
30 Submission Guidelines
ON THE COVER
Scenes from the Philadelphia Symposium:
Symposium baking. Keynote speaker Judy
Wicks with Philadelphia Symposium Chair
Aliza Green. Celebrated Pennsylvania
restaurateur and cookbook author Suzanna Foo
serves Chinese tea. Ellie Krieger presents a
demonstration. She is a registered dietician
and host of Food Network’s Healthy Appetite.
The Restaurant School at Walnut Hill College
hosted the Philadelphia symposium. Photos by
Steve Legato.
SPRING•2 O12
“Enthusiasm is one of the most powerful engines of success….Be
active, be energetic, be enthusiastic and faithful,
and you will accomplish your objective……….”
Ralph Waldo Emerson
Welcome to the spring Quarterly. With the arrival of spring comes
the promise of new beginnings. The first meeting of the 2012 Board
of Directors was held in Austin, Texas. With clarity of purpose, LDEI
President Mary S. Moore (Atlanta) laid out her priorities for the year
and guided the board through a vibrant, productive discourse of the
agenda items at hand. Read about the details on pages 10-11 in a
report from Second Vice President Lori Willis (St. Louis).
Dynamic board governance is essential for defining an organization’s
clear and compelling mission and its strategic direction. Meet the
hardworking international board members in this issue. These busy
volunteers share a passion for and commitment to LDEI’s vision.
Executive Director Greg Jewell’s experience in the areas of leadership
is also a great asset to our organization.
Don’t miss the highly informative article from our partner, Kikkoman
International Inc., on pages 12-13. Rooted in Japan’s food
culture since the 17th century, Kikkoman soy sauce blends tradition
with 21st century innovation. It is one of the world’s most popular
seasonings and integrates beautifully into international cuisines. Learn
about the intricacies of brewing fine soy sauce and follow the link to
discover new ideas for incorporating Kikkoman’s exceptional products
into your professional and personal kitchens.
Also in this issue, 2011 Legacy Award winners Emily Teel, Stacy
Dixon and Keri Levens write about their experiences during oneweek
internships with their Dame mentors. The successful program
doubled in size this year, thanks to a generous donation from the
Julia Child Foundation for Gastronomy and the Culinary Arts. The
foundation supports Dame Julia’s commitment to educate, mentor
and encourage others to live well through the joys of cooking and
eating well.
Pat Ward (Philadelphia) shares the Green Tables Advisory Council’s
vision and objective to recognize individual Dames and chapters who
demonstrate leadership in sustainable food endeavors.
A bouquet of thanks to the Dames who generously contributed
articles and to Hayley Matson-Mathes (Hawaii) Member Milestones;
Chandra Ram (Chicago) Chapter News; Jane Mengenhauser (Washington
D.C.) proofreader and Lori Willis, LDEI board. Special thanks
also go to graphic designers Bernie Mudd-White and Joni Keith.
The seeds of spring bring forth emerging blossoms. Quarterly Co-
Editor CiCi Williamson (Washington D.C.) is busy planting the
seeds of action that will bring forth the summer issue. I look forward
to it, but for now, my flowers and garden are calling! Lets dig in!
Susan Fuller Slack (Charleston)
2012 LDEI BOARD OF DIRECTORS
The mission of the LDEI board is to foster the growth and success of the organization by
supporting the development of new and existing chapters. It provides guidance, education,
connectivity and effective communication among LDEI members.
President
MARY S. MOORE
Founder/CEO
The Cook’s Warehouse
1075 Zonolite Road, NE, Suite 1-C
Atlanta, GA 30306
(404) 492-9018 (w)
(404) 374-6740 (c)
mary@cookswarehouse.com
Second Vice President
LORI WILLIS
Director of Communications, Schnuck
Markets Inc.
11420 Lackland Rd.Ballwin, MO
63146
(636) 227-3536 (h)
(314) 456-5457 (c)
lwillis@schnucks.com
Secretary
MARY ELLEN GRIFFIN
Partner, Continental Consulting Group
320 Strawberry Hill!Ave., #58
Stamford, CT 06902
(203) 975 7610 (w)
(203) 273 8824 (c)
maryellengriffin@gmail.com
Chapter Board Liaisons
BETH ALLEN
Founder/President, Beth Allen
Associates Inc.
347 W 22nd St., Suite 9
New York, NY 10011
(212) 206-1138 (w)
(212) 206-1139 (h)
baaincny@aol.com
Immediate Past President
SANDY HU
Co-Founder/Special Fork
380 Roosevelt Way
San Francisco, CA 94114
(415) 626-1765 (w)
(415) 533-5653 (c)
sandy.hu@specialfork.com
Treasurer
MARIA GOMEZ
Executive Director
First Vice President
KATHLEEN PERRY
Manager,Global Accounts
Third Vice President
Greg Jewell
SHARON VAN METER
the everyday gourmet®
Helms Briscoe
CRICKETT KARSON
President, AEC Management
President, SVM Productions
2950 Mt. Wilkinson Parkway,SE, #503 (858) 633-7515 (o)
Owner, Lief Karson Communicatons
Resources
Milestone Culinary Arts Center
Atlanta, GA 30339
(619) 795-0772 (f)
23533 Mercantile Rd.,Suite 118
P.O. Box 4961
4531 McKinney Avenue
(770) 801-9436 (w)
Mexico City 52-55-59850711
Beechwood, OH 44122
Louisville, KY 40204
Dallas, TX 75202
(770) 845-8438 (c)
mgomez@helmsbriscoe.com
(216) 831-3767 (w)
(502) 456-1851 x1
(214) 217-2819 (w)
everydaygourmet@mindspring.com CATE SIMPSON
(216) 702-8767 (c)
ldei@aecmanagement.com
(469) 235-7506 (c)
President, Simpson Public Relations
chefsvm@sbcglobal.net
8 – 877 W 7th Ave.
Vancouver, BC V5Z 1C2 Canada
(601) 719-8953 (w)
(604) 220-6566 (c)
simpsoncpr@telus.net
2 Les Dames d’Escoffier International

I love springtime! Spring has sprung early in Atlanta
and the azaleas are in full bloom along with the
delicious spring crops. I look forward to the bounty of
this year’s harvest using the new techniques I’ve learned
and tools acquired over the winter to savor the most of
every tender young carrot, radish, pea, beet and turnip.
Much like making the most of the harvest, I’d like
to encourage you to think about making the most
of what LDEI has to offer. For me, joining Les
Dames was one of the most important and most
rewarding decisions I have made in relation to joining
a philanthropic organization. I have forged incredible
friendships, have been on the forefront of exciting
opportunities while working with other members in
various business capacities, and I’m still learning a
wealth of information about food, beverage, business
and life from my sister Dames.
As I have cast a wider net through involvement on
the International Board, I see even more potential
for growth to our organization. We have over 1500
members in 28 chapters in the United States, Canada
and the UK, and Secretary Mary Ellen Griffin,
is exploring the addition of several potential new
chapters. Before you visit a city where there is a Les
Dames chapter, be sure to pull out your directory
first and plan to support other Dames by dining in
their restaurants, hiring them for catering services
or connecting with them on another professional or
personal level. I can guarantee that your time will be
well spent because as an invitational organization, we
know our members are successful, influential and at
the top of their field.
It is a true pleasure to work with the International
Board and I can tell you firsthand that each member
puts forth extraordinary effort to uphold the mission
and vision of Les Dames d’ Escoffier. The three
Chapter Board Liaisons connect chapter presidents
with each other and the board. Third Vice President
Crickett Karson has brought in a new Social Media
Manager to keep us at the top of our game in the
world of social connections. The Secretary has done an
excellent job compiling a much requested membership
guideline as well as reviewing and revamping our new
chapter formation handbook in hopes that onboarding
new chapters will be a little less daunting.
I am so appreciative of the late Eda Saccone
(Boston), founder of the first all-women's society, Les
Dames des Amis d'Escoffier for giving Carol Brock
the germ of an idea to start a new organization. And,
so appreciative of Carol Brock who had the vision to
assemble fifty pioneering women to become the first
members of Les Dames d’Escoffier in 1976. As we
continue to grow in numbers and influence, there is no
limit to what Les Dames d’ Escoffier can achieve.
This summer, we look forward to honoring the 100th
birthday of our first Grande Dame Julia Child and
bestowing the prestigious M.F.K. Fisher Award on
a talented writer at our conference in St. Louis this
fall. I encourage you to connect with your fellow
Dames at every opportunity. Surrounding yourself
with intelligent, successful, passionate people is always
beneficial and inspiring. But when combining those
qualities along with a shared philanthropic mission
and vision and a true sisterhood interested in your
success, it’s magical.
Mary S. Moore
CALENDAR OF EVENTS
JAN FEB MAR APR MAY JUNE JULY AUG SEPT OCT NOV DEC
May 14 Chicago 30th Anniversary Celebration August 26 San Antonio’s Anniversary Celebration for Julia Child’s 100th Birthday
SPRING Quarterly 2012 3

Meet the 2012
Board of Directors
Mary S. Moore | Sharon Van Meter | Lori Willis | Crickett Karson | Mary Ellen Griffin
Kathleen Perry | Beth Allen | Maria Gomez-Laurens | Cate Simpson | Sandy Hu | Greg Jewell
Mary s. moore (Atlanta) PRESIDENT
If you can
dream it, you
can do it
Walt Disney
Before Mary Moore took the helm as LDEI’S twenty-second
president, she had served three years on the
International Board of Directors – two as Treasurer
and one as First Vice President. Mary is the founder
and CEO of The Cook’s Warehouse (TCW), Atlanta’s
premier gourmet store-cooking school with four
locations in Midtown, Brookhaven, Decatur and East
Cobb as well as Cookswarehouse.com. Her ambition
to start a business was sparked during a weekend trip
to New York to cook at the Green Market with Chef
Scott Peacock. Lacking a basic carbon steel crepe pan,
they scoured the city, finally unearthing one at Bridge
Kitchenware - a food lover’s mecca with thousands
of kitchen items. Mary was so inspired by the store
that she walked out the door and said, “This is it! I’m
going to open a store like this one day.”
Mary’s dream was realized about 14 months
later when she opened The Cook’s Warehouse in
Midtown Atlanta in 1995. Under her leadership,
TCW expanded from one 2,500-square-foot
space with a cooking school to four locations
encompassing 15,000 square feet, a warehouse
space, and office space and a successful cooking
school in each store that now conducts more
than 800 classes annually.
In 2002, Mary’s second store opened in
Atlanta’s Brookhaven area, sharing space with
Sherlock’s Wine Merchant. This partnership,
the first of its kind in the Atlanta area, offers
cookware, kitchen accessories, appliances,
cooking classes, and handpicked artisan wines.
In 2005, Mary partnered with the owner and
the general manager of Sherlock’s to open a
third store in downtown Decatur.
In 2006, Mary re-launched her online store
at www.cookswarehouse.com to include a
full retail section and mail order catalog
with cookware, cutlery and kitchen utensils.
The next year, she relocated The Cook’s
Warehouse offices and set up a
warehouse to support booming
Internet sales. The flagship
store eventually moved into a
6,500-square-foot store at the
Ansley Mall in Midtown. It is
30% larger than the original
expanded location and offers
more than 15,000 retail items.
The teaching kitchen has the largest live display of
Miele appliances in the U.S.
Mary’s fourth store opened in 2011, next door to
a Whole Foods Market in the East Cobb neighborhood
of Marietta, Ga. TCW stocks and manages
the housewares department inside this Whole
Foods, gaining valuable branded space for The
Cook’s Warehouse. It is a first-time collaboration
for the grocery chain and for Mary.
Prior to TCW, Mary had an impressive culinary
background. She was kitchen manager and day
chef at the award-winning Atlanta restaurants Partner’s
Morningside Café and Indigo Coastal Grill.
She served as director of research and development
for the prominent gourmet food supplier Harry’s
Farmers Market.
Mary’s savvy business acumen, engaging personality
and love for food are qualities that help make
her a successful businesswoman and leader in the
culinary field. She is a national culinary resource
and a sought-after speaker at industry conferences.
She shares her culinary expertise through all forms
of media and is a guest teacher of cooking classes.
Her credits include national commercials, including
Duke’s mayonnaise, and TV appearances on
Home Shopping Network, FamilyNet and Home
Plate. She is often seen demonstrating products
and techniques on CNN, PBS and local shows like
Good Day Atlanta. Mary has also worked as a food
stylist and hand model for still photography and
TV commercials.
Among her more than 30 leadership roles and
awards over the years, Mary earned recognition in
2010 as a Top 50 Retailer from Gourmet Retailer
Magazine. Georgia Trend Magazine named her
a 2011 Power Woman. Gourmet Insider Magazine
honored Mary in 2011 with an All Stars
award for “best merchant” practices. As busy as
she remains, she is actively involved with such
organizations as the Atlanta Community Food
Bank, The Carter Center Board of Councilors,
the Metro Atlanta Chamber, and the Woodward
Academy Alumni Board.
Mary continues to cook up good things as she
fosters the growth and success of LDEI. She exemplifies
the philosophy that in anything you do, if
you’re passionate about it, success will follow.
4 Les Dames d’Escoffier International

Sharon van meter (Dallas) FIRST VICE PRESIDENT
A graduate of Le Cordon Bleu in Paris, France, Chef Sharon Van
Meter brings more than thirty-five years of award-winning, acclaimed
culinary experience to the Dallas/Fort Worth area.
Sharon has served the culinary world as executive chef of The Ritz-
Carlton, International Professor of American Cuisine at Paris’ Le
Cordon Bleu and Executive Chef in the renowned kitchens of Neiman
Marcus, Dallas, Texas. Currently, Sharon is President of SVM
Production, LLC, a leader in television, radio and culinary productions
world.
Sharon has been inducted in the honorable culinary societies of
the American Culinary Federation, World Master Chefs Society, Les
Dames d’Escoffier International, and Euro-Toques International.
She has served as president of the Dallas Chapter of Les Dames
d’Escoffier. In 2009, Sharon became the first female president of the
American Culinary Federation-Texas Chefs Association.
Her numerous volunteer and humanitarian efforts range from the
fight against hunger by involvement with Share Our Strength’s “Taste
of the Nation” event to the National AIDS Foundation “Touring
Chefs” program to Habitat for Humanity’s “House Party.” In 2008,
she received the National Restaurant Association’s “Cornerstone Humanitarian
Award.”
...no one is born a great cook,
one learns by doing.
Julia Child
Lori willis (St. Louis)
SECOND VICE PRESIDENT
Lori Willis was raised in Jefferson City,
Missouri, but vacationed at her grandparents’
home in the farming town of
New London, Mo. Her appreciation for
local foods began there and was inspired
by her mother’s traditional recipes and
her father’s passion for gardening and
adventuresome culinary spirit.
Lori earned a degree in Mass Communications
from Lincoln University
of Missouri in 1982. Over the years,
she has been instrumental in developing
long-term communications strategies for
non-profit, public and private companies.
She joined St. Louis-based Schnuck
Markets, Inc. as director of communications
in 2001. The family-owned
grocery company includes 14,500 teammates
and 100 food and drug stores
across the Midwest. As chief spokesperson,
Lori is often at the forefront
of industry news including grocery
trends, new food and drug products
and services, food safety legislation and
initiatives that shape the way families
shop, prepare and serve food.
Lori coordinates Schnucks participation
in “Blessings in a Backpack,”
providing nutritious weekend snacks
for students in need. She is president
of the St. Louis Chapter of Les Dames
d’Escoffier; a member of the United
Way’s leadership circle; Chairperson
of Ballwin Board of Adjustments and
serves on the Executive Board of Habitat
for Humanity Saint Louis.
I've learned that people will forget what you said, people will forget
what you did, but people will never forget how you made them feel.
Maya Angelou
SPRING Quarterly 2012 5

2012 Board of Directors
Crickett Karson (Cleveland) THIRD VICE PRESIDENT
Crickett Karson’s career in social work
began after receiving her bachelor of arts in
sociology and a certificate in social work from
John Carroll University. She worked five years
in geriatrics before making a career change to
fashion merchandising, holding a variety of
positions at Halle Brothers, a division of the
storied retailer Marshall Fields.
Her career in promotions and public
relations began in 1986. As a consultant, she
handled numerous clients including Planned
Parenthood and Project Learn. In 1992, as a
senior account executive in public relations
with MHW Advertising and Public Relations,
she worked with a variety of restaurant/food
clients including The Honey Baked Ham
Company and Ground Round Restaurants.
With Lilli Lief, she founded Lief Karson
Public Relations in 1994. The firm
quickly established itself with a specialty
in restaurants, food, hospitality and home
design. Clients have included Chipotle
Mexican Grill, The Marriott Corporation,
Renaissance Hotels, Historic Hotels of
America, Crav Vodka and The Cleveland
Garlic Festival.
Crickett has been involved with a wide range
of non-profit organizations and is currently
active with The North Union Farmers Market.
Pro bono projects have included Share Our
Strength (children’s hunger organization) on
behalf of Iron Chef, Michael Symon. She and
Lilli co-founded the Cleveland Chapter of Les
Dames d’Escoffier in 2005.
When there is a true sense of self, we are not
afraid to go down roads armed with our own
vision, and we are not intimidated by the
criticisms of the herd whose greatest achievement
is to point out where the strong stumbled.
Marva N. Collins, Educator
Mary ellen griffin (New York) SECRETARY
Mary Ellen Griffin is the creator and author
of www.myMEGusta.com, the blog about one
of life’s great pleasures - eating well – and travel
experiences, particularly those involved with
markets and dining. “It’s about things that
please me (me gusta in Spanish) and rhymes with
balabusta (Yiddish for “good homemaker”).”
Mary Ellen enjoyed a robust career in wine and
spirits marketing. Most recently, she was Vice
President, Consumer Relationship Marketing/
New Media, Diageo North America, where she
led initiatives focused on brand building through
identifying and communicating directly with
consumers of the corporation's distilled spirits,
wine and beer brands in North America. Prior to
joining Diageo, she was Director of Relationship
Marketing, The Pillsbury Company where she
was responsible for the Internet Team, directing
consumer databases, and leading the overall New
Media effort. Formerly Global Director, Direct
Marketing, Seagram Spirits and Wine Group,
she was instrumental in establishment of Direct
Marketing at Seagram. She is currently a partner
in the Continental Consulting Group.
Mary Ellen holds an MBA from New York
University, an MS in Journalism from Columbia
University, and is a graduate of Wellesley
College. She has studied cooking at the Lycee
Technique Hotelier, Paris, France, via a Craig
Claiborne Scholarship, as well as at the Culinary
Institute of America in Hyde Park, NY.
Above all, keep it simple.
August Escoffier
6 Les Dames d’Escoffier International

Kathleen perry (Atlanta)
TREASURER
Beth allen (New York)
CHAPTER BOARD LIAISON
Life is a
mystery
to be lived
and not
a problem
to be solved
A Founding Trustee of The
James Beard Foundation,
Kathleen Perry served on
the foundation’s board for 20
years. She earned a degree in
Home Economics at Seton Hill
University in Pennsylvania and
has studied with prominent chefs
both nationally and abroad. She
was CEO and managing partner
of the Whirlpool/Kitchen Aid
distributorship at three locations
in the US Virgin Islands.
As the everyday gourmet®,
Kathleen’s wide range of
experience in the culinary field
includes teacher, corporate
home economist, author of the
everyday gourmet® cookbook,
syndicated television show and
video series, food editor, food
stylist, recipe developer, food
consultant/spokesperson for
major food-related companies,
and food marketing consultant
for several national magazines
and super markets. A charter
member of the Atlanta Chapter,
she co-chaired the 1999 LDEI
Conference in Atlanta and for
two years served as Chapter
Treasurer. As LDEI Treasurer for
a second year, Kathleen says “The
privilege of working with such
a dynamic and dedicated group
of women is one of the most
rewarding, exciting and cherished
experiences of my professional
career.”
An established cookbook producer and a recognized
cookbook author, Beth Allen has created 23 cookbooks for
such major publishers as the Reader’s Digest Association,
Rodale Inc., The Taunton Press and William Morrow.
Her cookbooks include Welcome to Junior’s, Down
Home Cooking, Perfect Pies and the Cooking Smart for
a Healthy Heart continuity cooking series. Beth’s recent
Junior’s Dessert Cookbook, co-authored with Junior’s
owner Alan Rosen, climbed to #4 on the Wall Street
Journal Best-Selling Books/Hardcover-Nonfiction list.
Beth’s expertise also includes: food writer, recipe developer,
Americanization of UK cookbooks, and creator of branded
cookbooks. Beth is immediate past president of Les
Dames d’Escoffier New York, past member of the Board
of Directors of the American Book Producers Association
and past president of the New York Women’s Culinary
Alliance. Allen holds a BS degree in Home Economics/
Food Business from Iowa State University and a MA from
the Newhouse School of Communications at Syracuse
University. Originally from Houston and still a “Texan
at heart,” she and her husband John happily reside in the
historic Chelsea neighborhood of New York City.
Find something you're
passionate about and keep
tremendously interested in it.
Julia Child
SPRING Quarterly 2012 7

2012 Board of Directors
Maria gomez-laurens (San Diego) CHAPTER BOARD LIAISON
Maria Gomez-Laurens was born in Mexico City and moved to San
Diego in the early '80s. Her father was a Diplomat for the Mexican
Government; her mother an entrepreneur. Maria was privileged to
travel the world with her parents, meeting people in different cultural
settings. Attending and planning special events with her father sparked
her interest in what would become her true passion.
Maria launched her career in advertising, marketing and design.
Following her passion, she switched to event production and design,
which led to a 20-year career in the hospitality industry. While
employed by the Hilton Hotels, she became a three-time recipient of
the prestigious “Circle of Excellence” award, granted to sales producers
with the top 5% national sales. It’s the highest honor once can receive
with the company, worldwide.
In 2009, Maria left Hilton Corporation to found IMAGINE Marketing
and Consulting; an elite company focused on creating an exclusive
international brand and producing sophisticated events. She is also
part of HelmsBriscoe’s team, managing Global Accounts. Maria negotiates
worldwide conferences for clients, which includes hotels in 53
countries. In her strive for excellence, Maria believes the true measure
of one’s character is the ability to adapt, be compassionate, listen to
customers and pay attention to details. “Be respectful and honest, and
most of all, practice a sense of integrity.”
You get in life what you have
the courage to ask for.
Oprah Winfrey
Cate simpson (Vancouver BC) CHAPTER BOARD LIAISON
Cate Simpson has worked in the culinary and
hospitality industry for over 30 years, managing
and opening restaurants and hotels as well
as public relations and event planning. Since
2000, she has operated a successful communications
company and consulting business in
Vancouver, BC, working with Canadian and
U.S. clients on media relations, marketing,
promotions and special events for the culinary
and hospitality market. Cate’s clients range
from high-end fine-dining restaurants, chain
restaurants and family dining to food products
and manufacturers, gourmet trains, chef’s
associations and cookbooks. A recent career
highlight was a contract with the Vancouver
2010 Olympic Games media relations team.
She also teaches business dining etiquette to
university faculties and corporations.
Cate served as past president of the BC
Chapter of Les Dames d’Escoffier, 2011/2012;
board member and public relations chair with
the BC Chefs’ Table Society. She is an active
participant in a variety of volunteer works in
Vancouver including food outreach programs,
nutritional counseling for single mothers and
various task forces including the Food Policy
Task Force for the City of Vancouver.
Life should NOT be a journey to the grave with the
intention of arriving safely in an attractive and
well preserved body, but rather to skid in sideways,
champagne in one hand - strawberries in the other -
body thoroughly used up, totally worn out
and screaming "Woo Hoo - what a ride!
Seattle octogenarian Mavis Leyrer
8 Les Dames d’Escoffier International

Sandy hu (San Francisco) IMMEDIATE PAST PRESIDENT
Sandy Hu is co-founder with her son David, of Special Fork, a mobile
recipe website. Their goal is to provide answers to the 4 p.m. dinnertime
dilemma, what to cook now, using the mobility of the smartphone to
deliver answers to consumers in real time.
In 1995, Sandy launched one of the first food websites, recipe.com, winning
the first-ever Anvil award for Internet communications from PRSA.
A former food editor of Co-Ed magazine in New York and of the
Honolulu Advertiser, Sandy moved from the media side into food public
relations, working for nearly 25 years at Ketchum, a top-ten global public
relations firm, where she held many positions, including Group Manager
of the Consumer Food Group, SVP/Associate Director of Ketchum’s
Global Food & Nutrition Practice, and Director of Ketchum’s acclaimed
Food Center. Sandy left Ketchum in 2003 to start her own public relations
business. She represents the Irish Dairy Board, makers of Kerrygold
butters and cheeses.
Cheese - milk's leap toward immortality.
clifton Fadiman
Greg jewell (Louisville)
EXECUTIVE DIRECTOR
Greg’s
business
philosophy:
If you work hard,
while correctly
managing the
expectations
of yourself and
your clients,
and never settle
for mediocrity,
personal and
professional
success is sure
to follow.
Greg Jewell started his career as a TV news
producer for the ABC affiliate in Louisville, but
decided there had to be an easier way to make
a living. He found a job in the classifieds that
required “good writing skills, good communication
skills and a good sense of humor.” Thus began his
career in association management.
Greg spent 13 years with a Louisville-based
association management company before founding
his own firm in 2000. Les Dames d’Escoffier
International was his second management client
and 2011 marked his 10-year anniversary with
LDEI. In addition to Les Dames, his company
manages four other non-profits and foundations.
In his almost 25 year career in association
management, he has served in executive positions
with the Society for Foodservice Management,
the National Association of Catering Executives,
the Inflight Food Service Association and the
American Correctional Foodservice Association.
SPRING Quarterly 2012 9

1 2 3
One to grow on:
President Mary Moore holds first
board meeting of the year in Austin
Above: 1.(L-R:) Beth Allen, Sharon Van Meter, President Mary Moore
and Cate Simpson 2. Crickett Karson 3. Mary Moore.
4.The board brainstorms during a planning session.
5. Austin Chapter President Gina Burchenal
By Lori Willis (St. Louis)
Having deplaned from flights originating from all points of the
globe, the LDEI Board convened its first meeting of 2012 at the
Westin on the Domain. The first order of business and one of President
Mary Moore’s top priorities was the organizational strategic
plan. The group brainstormed and flowcharted well into the evening
and yet, it took only a glance at the charts hanging around the
room to see that the central focus of the new plan was “growth.”
“It’s important that we continue to grow our leadership, grow
our chapters, our members, our finances and our brand,” Mary
remarked. “The annual conference, for example, is a large percentage
of our annual budget. We must look for new revenue sources
and grow our partnerships in order to attract the types of speakers
we want and deliver educational content that will have wide appeal
to our members.”
The board also revisited the LDEI vision and mission statement,
hoping to make both more targeted and give more voice to who
we are as an organization and what we hope to accomplish. Words
like “support” and “premier organization” and “global” leapt off
the flip chart and into discussions that will eventually include all
members as the work continues.
On the second day, the team worked through an aggressive agenda
that included officer reports, a financial update, reviews of open
contracts, a conference call with Lynn Frederickson & Linda
Geren of Green Tables, and a review of the 2012 conference in St.
Louis. That afternoon, Mary welcomed Gina Burchenal, president
of the Austin Chapter and explained, “We want to start working
with the Austin Chapter early so that you can get a feel for what is
involved for the chapter in planning conference 2013.” She added,
“That worked well for St. Louis, as that team is well along in the
planning process. Based on their overview, we are looking forward
to an engaging, informative and entertaining conference in 2012.”
The board was able to interact more directly with the Austin
Chapter at dinner at El Alma’s, an authentic Mexican restaurant
built into the hillside at Barton Springs Road beneath the downtown
skyline of South Austin.
As the Austin Dames were making introductions, the group
caught glimpses of Chef Alma Alcocer and her team pushing several
different appetizers and housemade tortillas through a window
to the queuing waitstaff.
This exchange brought to mind a possible addition to one of
Mary’s strategic planning charts – growing relationships. Les
Dames d’Escoffier is about looking for and feeling the support of
sister Dames, making new friends, sharing interests and bonding
over issues central to our professions and families. At the end of the
day, it’s about growing relationships and channeling our talents to
support each other and championing issues that affect people and
families across the globe. That’s really what our organization does
better than any other.
10 Les Dames d’Escoffier International

4 5
Below: 6.The board gathers for dinner in Austin, Texas. 7.(L-R): Maria Gomez-Laurens and Cate
Simpson 8.(L-R): LDEI Past President Sandy Hu and Austin Dame Maribel Rivero 9.Austin Dame
Mary Margaret Pack. 10.LDEI board and Austin Dames 11.(L-R): Austin Dames Tracy Claros and
Chef Alma Alcocer chat with Sharon Van Meter. 12.El Almas’s stuffed ancho relleno
7
6
8 9
12
11
10
SPRING Quarterly 2012 11

INSIDE KIKKOMAN’S
KITCHEN
Where tradition
meets innovation
Look at any food trend report from the past couple of years, and
you’ll see that Japanese cuisine and ingredients keep getting more
and more popular. But while the food of Japan is new to many
Westerners, those delicious flavors and techniques were developed
over many hundreds of years.
“Japanese culture is a fascinating blend of cutting-edge modern
and ancient tradition,” said Helen Roberts, Kikkoman’s manager of
culinary development and public relations.“Kikkoman represents
all that’s best of both of these, with its long history and innovative
products.”
Kikkoman is synonymous with soy sauce, one of the world’s oldest
condiments, thought to have been created 2500 years ago in China.
In Japan, Buddhist monks found that umami-rich soy sauce was the
ideal vegetarian replacement for meat and fish based seasonings. Kikkoman
has been making soy sauce since the 1600s, when a resourceful
widow started brewing soy sauce in Noda, Japan. Over the years,
her modest enterprise evolved into a company known throughout
the world as the leading source of premium, naturally brewed soy
sauce. Today, more than 17 generations later, Kikkoman is still
owned and operated by descendants of this early entrepreneur.
In 1957, Kikkoman Corporation established its North America
subsidiary, Kikkoman International Inc., in San Francisco to
market Kikkoman products to the retail, foodservice and food
manufacturing industries. In fact, Kikkoman was the first company
to put naturally brewed soy sauce and teriyaki sauce on grocery
shelves in the U.S. Until 1968, when Kikkoman began bottling
soy sauce for the U.S. market in Oakland, they imported soy sauce
from Japan in individual bottles. In 1973, Kikkoman opened its
first stateside soy sauce plant and today, forty years later, Kikkoman
operates two production facilities in the United States and has sales
offices throughout the country.
Kikkoman is now the nation’s leading supplier of soy sauce, teriyaki
and more than 40 different sauces and seasoning mixes—products
that have helped define the foods and flavors of the American table
for half a century. But Kikkoman goes way beyond Japanese, with
new pan-Asian product offerings that cater to America’s exploding
interest in Asian food. It’s not enough anymore to offer generic
“Asian” products, so Kikkoman has put its development expertise to
work creating sauces like spicy-sweet Thai-style chili sauce; fiery sriracha
hot chili sauce, and authentic Chinese oyster sauce made from
the natural liquor extracted from fresh oysters.
“We are always evolving as a company,” said Helen. “Our passion
for developing new product offerings that consumers really want is
one of the reasons Kikkoman has become a household name. We’ve
been able to tailor our products to regional tastes, which has no
doubt played a key role in our global success in this industry.”
Please visit www.kikkomanusa.com
for these recipes and more.
12 Les Dames d’Escoffier International

Soy Sauce: The Natural
Brewing Process
Naturally brewed Kikkoman Soy
Sauce is both remarkably complex
and extraordinarily simple: complex,
because it contains more than 285
individual flavor components that
give it a distinctive flavor and
bouquet; simple, because it is
made from just four natural
ingredients—soybeans, wheat,
water and salt—transformed
through the process of
fermentation.
Kikkoman’s naturally brewed soy sauce
starts with American-grown wheat and soybeans.
Once the wheat is toasted and the soybeans
are cooked, they’re inoculated with Kikkoman’s
proprietary strain of koji aspergillus mold culture and
matured at a controlled temperature and humidity.
During this step, enzymes are created which convert
starch into sugar and break down proteins into
amino acids (the glutamates that create the “fifth
taste” called umami).
Then this mash is transferred to large fermentation
tanks and mixed with a brine solution. Enzymatic
reactions develop the rich, clear color of soy sauce,
while yeasts change sugars into alcohol and
develop flavor and fragrance compounds. This slow
fermentation and aging process creates more than
285 flavor components, including nearly 20 amino
acids, resulting in a complex, umami-rich taste.
Once this mash has matured, it’s pressed between
layers of cloth to extract the soy sauce, refined to
remove oil and sediment, pasteurized and bottled.
To make non-brewed soy sauce, hydrochloric
acid breaks down soy beans to create hydrolyzed
vegetable proteins, then caramel color, salt and corn
syrup are added for color and flavor. So while it may
be cheaper, this short-cut process develops none of
the glutamates that give naturally brewed soy sauce
its flavor-enhancing umami. Instead, industrially
brewed soy sauce has an acrid, one-note flavor.
SPRING Quarterly 2012 13

2011 LDEI
Legacy Awards Winners
Meet the three winners of the 2011 LDEI
Legacy Awards in Culinary, Wine and Culinary
Entrepreneurship: Emily Teel, Farmstand
Manager at Fair Food in Philadelphia; Stacy
Dixon, Marketing and Culinary Manager
from Frontera Foods in Chicago; and Keri
Levens, Sommelier at Aquavit restaurant in
New York. Each winner received a one-week
internship, providing a firsthand opportunity
to learn from some of our most accomplished
Dames. “We had an outstanding field of applicants,”
2011 Committee Chair Lila Gault
explains. “Choosing only three winners was
a very difficult decision.” The committee
included LDEI Past Presidents Dodie Snyder,
Abigail Kirsch, and Toria Emas. Also serving
are Suzanne DeGalan, Holly Hadsell
el-Hajii, Suzi O’Rourke, Barb Ostmann,
Marsha Palanci, and Sue Huffman Robison.
The Committee Co-Chairs for 2012 are Toria
Emas and Marsha Palanci.
Left Photo:(L-R): Legacy winners Emily Teel and Keri Levens with Amy
Hoopes and Toria Emas at Atlanta conference. Photo by Susan Slack.
Top right (L-R): Sharon Van Meter, Emily Teel and Dolores Snyder in
Atlanta. Photo by Toria Emas. Bottom right: Legacy winner Stacy Y.
Dixon at the Mozzarella Company. Photo by Paula Lambert.
14 Les Dames d’Escoffier International

By
Emily Teel
If I had gone to Vancouver,
British Columbia, as a tourist
I could have done plenty
of the things that I did as
a Les Dames d’Escoffier
Legacy Award winner. I could
have bought scones and coronation
grapes at the Trout Lake Farmer’s
Market. I might have enjoyed a cup of chai on a chilly morning
at Rhizome Café. No doubt, I would have wandered the stalls of
the Granville Island Market, admiring the pyramids of cherries
and apples from the Okanagan.
What distinguished my visit to Vancouver as a Legacy Award
winner from the experience of the average culinary tourist was
that I found myself suddenly an insider. My wonderful host,
Chef Margaret Chisholm of Culinary Capers Catering, dropped
me into a week of adventures with other BC Dames and friends.
My packed schedule included a tasting of local cheeses with
Allison Spurrell at Les Amis du Fromage, a flour-to-fougasse
tour of Terra Breads, and a conversation about creating a space
for social justice and community organizing with the owners of
Rhizome Cafe. Nancy Wong led me on a tour of Chinatown
and shared with me her recommendation for the flaky apple
tarts at New Town Bakery, tucked in alongside a butcher selling
pressed ducks. I rode to Richmond with Karen Dar Woon to see
the Terra Nova Sharing Farm, an amazing multi-use agricultural
space that grows fresh produce for the Richmond Food Bank
Society. At the Granville Island market I saw fresh turmeric
and kalamansi limes for the first time. I learned of the efforts by
the Downtown Eastside Community Kitchens project to build
individual wellness by cooperatively preparing meals with the
occupants of residential hotels in one of Vancouver’s most economically
depressed neighborhoods.
Across town I spent several mornings in chef’s whites at
Culinary Capers. Despite being by far the weakest link in the
kitchen, I did my best to wrestle eggplants into one-centimeter
cubes. The rigorous specification of the professional kitchen
eluded me, and it was with considerable relief that I slid into a
banquette at Chef Alana Peckham’s restaurant, Cru, and left
that important work to the experts.
During this week I got a comprehensive view of Vancouver: I
ate at elegant restaurants, plated fancy hors d’oeuvres, ran my
hands over kale seedlings, and chopped a bushel of misshapen
apples for a community meal at the Gilmore Park United
Church. The gift of my Legacy Award, the sum of these individual
experiences, is a sense of perspective on a specific food community.
Siloed in our spheres of expertise, it can be difficult to
perceive this web of interconnectedness in our own communities.
As both outsider and insider in Vancouver my Legacy Award illuminated
for me the city’s foodways and the remarkable women
working within them. I can only hope that as I grow in my food
career, I can retain this sense of perspective and hopefully draw
the threads of this interconnectedness among the restaurants,
farms, markets and food pantries even closer together.
By
Keri Levens
As a wine director and wine buyer for
a large restaurant in New York City, I
often hear wine reps use terms such as
organic, biodynamic and/or sustainable
when referring to or pitching their
wines. After a while, you can get a little
skeptical wondering if these terms are used
legitimately, or as a marketing ploy.
Embarking on this scholarship, I was curious as to what sustainable
meant to Wente Vineyards. From the moment I arrived, the clear theme
of sustainability was apparent in all aspects of the Wente family business
and that it's been a business practice even before it was a coined term.
Up early, I made the daily rounds with Karl, a 5th generation
Wente wine maker. We drove through the extensive vineyard holdings
in Livermore, overseeing hand harvesting, machine harvesting
and checking on the general well being of the whole operation. We
stopped periodically to taste grapes off the vine. Karl explained that
ultimately, he is “farming for flavor.” Walking up and down each row,
between tasting and spitting grapes, I had the opportunity to ask a
myriad of questions about wine making, grape growing and what
sustainability meant at Wente.
Karl’s explanation was simple and complete. In the most basic
terms, he explained that sustainability was just making good decisions
and in his mind, doing the right thing. As harvesting continued
before us, Karl explained how the stems and skins, referred to as
“mark” are returned to the vineyards after they are pressed at the winery,
ultimately putting back into the land all of which was taken out.
During the week I spent with the Wente’s I had the opportunity to ask
each member of the family the same question and what I found out was
that sustainability has been a constant from the earliest days to the present.
Phil Wente explained how the long established Chardonnay grape at
Wente Vineyards, thriving even through prohibition, supplied much
of California's vineyards with the Wente Clone helping to sustain a
then-fledgling industry.
Erik Wente explained how the family brought irrigation to the Livermore
Valley not long ago, helping to sustain their vineyards and many
others throughout the whole AVA.
Carolyn Wente told me about an exciting new project ahead with the
Food Network called Entwine and how the Entwine project aims to expose
the ever-growing population of Foodies to the art of the enjoyment
of wine at the table, creating a new sustainable consumer base.
But the stories I loved hearing most were of the "extended" Wente
family members that I had the good fortune to spend time with. I
spent most afternoons with Claude, head wine maker of the small lots.
As we tasted, blended and processes grapes I learned that he started
out in construction at Wente. I also met Jorge, head sommelier of the
Wente Restaurant. We explored the restaurant’s cellars, which house a
deep and important collection of American wine. I learned that Jorge
began his career in the Wente kitchens as a prep cook. And I also met
Diane. As the master gardener, she maintains an acre of organic vegetables
that go directly on the restaurant menu. Diane began her career
as a server at the Wente Restaurant. I found it inspiring that each of
these incredible individuals, now contributing to the Wente legacy at a
high level, all started with humble beginnings.
SPRING Quarterly 2012 15

To me, allowing these individuals to grow and find their passion as a wine maker, a
sommelier and organic gardener and then be able to use their skills to creatively contribute
to the Wente Brand is the epitome of a sustainable business model.
Receiving the Legacy Wine Award from the Les Dames d’Escoffier has been such an
honor and this unique experience enriched both my professional experience as well as
my wine knowledge as a whole. I was able to become familiar with an American Viticulture
Area on a broad scale, while studying the intricacies and delicacy of winemaking. I
had some burning questions answered, as well as made some amazing new friends.
By
Stacy Y. Dixon
As the Marketing and Culinary Manager of
Frontera Foods, Inc. and member of Chef Rick
Bayless’ innovative culinary team, I can say, with
certainty, that I have a “dream job” and a fascinating
career. I doubt there are many companies
that would enable me to combine my culinary
passions with my marketing and business background
and integrate them so seamlessly. The fact that
I get to don numerous hats and spin from boardroom innovation meetings with Chef
Bayless, to test kitchen tastings, to product scale-up at a food manufacturing plant, to
a television cooking show filming, leaves outsiders in awe of why I would look beyond
the Frontera walls for new experiences. But how can I grow as a person and in my own
career if I don’t look for new experiences? While Frontera is a never-the-same-day-twice
kind of environment, I don’t want to fall victim to lack of fresh air from the outside.
That is why I jumped at the chance to apply for the Culinary Entrepreneurship Award
and spend time with Paula Lambert of The Mozzarella Company.
Being 20 weeks pregnant, and the 110-degree heat didn’t stop me from venturing
down to Dallas for a week of hands-on artisanal cheese making with Paula and her
crew. My goal was to not only learn the product line and how each exceptional cheese
was made, but to also share my experience of specialty food development, production,
packaging, and marketing with The Mozzarella Company while simultaneously learning
some of their best practices.
No time was wasted getting me into rubber boots and smock (complete with requisite
– yet fashionable – hairnet) and I was out on the factory floor forming warm, softened
curds into mouthwatering rounds of fresh mozzarella and luxurious strands of Queso
Oaxaca complete with sea salt and fresh lime juice (delicious and addictive!). Paula has
an amazing – and welcoming – team of 30 plus years of cheese-making veterans who
have stood by her side and enabled her to grow her business. I could see from the moment
I started working with her staff that their main goal was to create a product line
that meets her standard of excellence and conveys her breadth of knowledge on the art
of cheese making to the world.
I thoroughly enjoyed my time on the factory floor, but also relished my time spent
in the office with Paula and her exceptional support staff. I understand how many
hats need to be worn in the specialty food industry to make a small food company
a success. The Mozzarella Company team impressed me with their operations and
marketing skills. They really are in tune with their end customers and cater directly to
them. I was pleased to be a part of a cheese-making class given on the factory floor one
evening after production had shut down. Paula was the belle of the ball to the eager
students who are loyal fans of her products and were in awe that they could learn a little
something about the craft from the master herself. Her direct relationship with the very
people who buy her products is something I have taken back with me into the Frontera
world. I saw how true passion for a craft fuels passion and creativity in others and can
turn profitable for a lifetime of success and career fulfillment. It was a truly wonderful
experience to step out of one specialty food world and into another. It helped me to
breathe a breath of fresh air into my already fascinating career.
the 2012 LDEI
Legacy Awards
By Marsha Palanci
Les Dames d’Escoffier International Legacy Awards,
supported by the Julia Child Foundation for
Gastronomy and the Culinary Arts, offers professional
wisdom to women working in food and wine. This
year, six LDEI Legacy Awards will be given in three
categories, each offered by a Dame. Here is a list of
the exceptional Dames who will host the 2012 award
winners.
Two Culinary Awards
• Margaret Chisholm, Executive Chef, Culinary
Capers Catering in Vancouver, British Columbia
• Executive Pastry Chef/Partner at Tru, Chef Gale
Gand, on Elawa Farm near Chicago
Two Wine Awards
• Carolyn Wente, CEO of Wente Family Estates
in Livermore, California
Two Entrepreneurship Awards
• Specialty Foods: Paula Lambert, Founder/
President of The Mozzarella Cheese Company in
Dallas, Texas
• Farm-to-Table: Ursula Massoud, owner of
Paumanok Vineyards with Paulette Satur,
owner of Satur Farms on Long Island, New
York’s North Fork
The award program doubled in size in 2012
thanks to a generous donation from the Julia
Child Foundation for Gastronomy and the
Culinary Arts, www.juliachildfoundation.org,
which was created by Julia in 1995 for the purpose
of supporting 501(c)(3) charitable organizations.
Susy Davidson, who works with the Foundation,
expressed that this grant was in “perfect alignment
with the Foundation’s goal to further Julia’s passion
for gastronomy and the culinary arts, her farreaching
impact as a teacher and mentor, and her
lifelong love of learning. She was a mentor to so
many women in the culinary world and had great
affection for LDEI as an organization.”
For an application, log onto www.ldei.org and
click on 2012 Legacy Awards. The application
deadline is April 25; winners will be announced
on May 25. The award experience must be
completed by October 7. Further information
is available from the Legacy Awards Co-Chairs,
Dames Marsha Palanci 212-605-0370, mpalanci@
cornerstonepr.com or Toria Emas 312-554-2141,
temas@chicagobar.org.
16 Les Dames d’Escoffier International

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SPRING Quarterly 2012 17

1
2 3
4
5 6
18 Les Dames d’Escoffier International

CUISINE,
CULTURE AND
COMMUNITY
Philadelphia Chapter hosts its
first culinary symposium
7
8
By Aliza Green
& Eileen Talanian
(Philadelphia)
On an overcast morning last June, 100 Dames and guests brightened
their day by attending the Philadelphia Chapter’s first biannual food
symposium, Cuisine, Culture, and Community. The event was the culmination
of more than one and one half years of preparation. Dozens
of Dames helped to make it a reality, led by Aliza Green, chair with
Co-Chairs, Adrienne Abramson and Kathy Gold. The committee got
a jump-start in their plans through the sharing of documents, budgets,
and hard-won knowledge by the Washington D.C. Dames, who
inspired this first time event.
The day commenced with attendees and presenters gathering in the dining
room of The Restaurant School at Walnut Hill College, the symposium’s
major sponsor. While they enjoyed an artistically presented buffet
of breakfast pastries and fruits prepared by the school’s pastry students under
the guidance of Chef-Instructor Marie Stecher and former Marketing
Director Heather Flemke, they listened to a much-anticipated keynote
speech, entitled “Local, Living Economies: Green, Fair, Fun,” by Judy
Wicks, First Lady of Philadelphia’s local and sustainable food movement.
Judy recounted her personal journey of opening a restaurant and
gradually recognizing her responsibility to effect change in the community
through her business practices. A transcript of Judy’s speech can be
found on our chapter website at www.lesdamesphiladelphia.com. Click
on the June 2011 Archives.
Judy’s entertaining and enlightening presentation was the ideal preamble
to a day devoted to the pleasures and responsibilities of eating well.
Dames from the Austin, New York and D.C. chapters joined Philadelphia
Dames and other food personalities in fifteen workshops ranging from the
preparation of sourdough bread, to preparing exotic foods, launching an
artisan food product, mixing cocktails, meeting the challenges of today’s
writing market, and discussing myriad sustainable foods.
Dames took to the kitchen to provide hands-on instruction for preparing
mouthwatering dishes from far-off countries. Moon Krapugthong
(Philadelphia), chef/owner of award-winning Chabaa Thai Bistro
and recent James Beard House dinner presenter, displayed her affable
personality and innate skill as she taught the intricacies of making Thai
1. Symposium Chair and Philadelphia
Chapter President Aliza Green welcomes
the attendees. 2. Linda Joyce Forristal
discusses sheep’s milk cheeses from Croatia
and Cyprus. 3. Philadelphia Chapter
Vice-President Kathy Gold at lunch.
4. Dame Aliza Green oversees the day’s
activities. 5. The Restaurant School at
Walnut Hill College hosted the Philadelphia
Symposium. 6. Chef Henry Piotrowski, Dean
of Culinary Arts at the Restaurant School at
Walnut Hill College. 7. Dames Ellie Krieger
(New York) of the Food Network and CiCi Williamson
(D.C.) share their kitchen secrets.
8. Cookbook author Rita Calvert talks
about the challenges of sustainable living.
9. Lunch provided by Pumpkin Restaurant
Photos by Steve Legato.
The full
version of
this article,
with
additional
photos, is
available
online at the
LDEI website:
www.ldei.org
9
SPRING Quarterly 2012 19

street food and discussed the variations in flavors
and ingredients used in different regions
of Thailand.
Sheilah Kaufman (D.C.) offered tutelage
on the salads of Turkey, using recipes from her
latest book, The Turkish Cookbook. Her students
went home with a deeper understanding of the
delicious variations in regional Turkish cooking
Did you know that the best cup of tea is
from the third brewing of the leaves? Susanna
Foo (Philadelphia), award-winning chef and
cookbook author, discussed the importance of
correctly brewing tea, buying quality tea leaves,
and choosing cooking oil. (Never peanut oil,
because it is too heavy; soybean oil will produce
dishes with a lightness that allows the flavor of
the other ingredients to come through.)
Attendees learned from Linda Joyce Forristal
(Philadelphia) about the sheep’s milk cheeses of
Croatia and Cyprus and how the milk from different
breeds of sheep produces varying flavors
in the cheeses made from that milk.
Other Dames and guest experts offered
advice and guidance on a variety of culinary
topics. CiCi Williamson (D.C.), culinary
historian and cookbook author and Villanova
Executive Chef and former Chapter President
Nancy Miller (Philadelphia)did a high-energy,
fast-paced cooking demonstration of helpful
cooking tips with Ellie Krieger (NYC), Registered
Dietician, award-winning cookbook
author and host of “Healthy Living with Ellie
Krieger.” Health counselor and natural foods
Chef Joyce Rosenblum (Philadelphia) was
also on hand to reveal her kitchen secrets.
Marilyn Anthony (Philadelphia), Regional
Director of Pennsylvania Association for Sustainable
Agriculture, led a lively panel to discuss
raising and using local sustainable meats.
Linda Geren (Philadelphia), professional chef
and owner of HighView Farm, where she produces
sustainably raised lamb and pork, joined
forces with Rita Calvert, author of Grass-Fed
Gourmet Fires it Up, and Angela Vendetti,
owner of Mugshots CoffeeHouse and Café, a
community-oriented business that supports
local sustainable farming and is a founder of
B-Corp, to share the successes and challenges
of living a local sustainable existence.
Those interested in the literary aspect of food
or who have interests in venturing professionally
into the food world were offered several
options. Lari Robling (Philadelphia), cookbook
author and WHYY producer, hosted a
panel that discussed the challenges of writing
in the new media. She was joined by food and
travel writer Beth D’Addono (Philadelphia),
cookbook author and food blogger Tara Desmond
(Philadelphia), and cookbook author
Rozanne Gold (NYC).
Toni Tipton-Martin (Austin), award-winning
writer, cookbook author, blogger (www.
thejemimacode.com/), and Founder and
Director of The SANDE Youth Project, spoke
about the culinary wisdom and authority of
black cooks in the history of American cooking,
and what she has discovered through her
research gathering well-known and obscure
details about real African American cooks, as
opposed to myths.
For those who have entertained the idea of
marketing their own food product, Barbara
Samson (Philadelphia) co-owner of ESCA Enterprises
with Dr. Allan Samson, headed a panel
consisting of Andrew Schloss, cookbook author
and co-owner of Chef Salt; Karen Schutz,
principal in Kvantage Marketing; and Diane
Holtaway, of the Rutgers Food Innovation Center.
This double-session workshop walked attendees
through the process of bringing a food
product to market, including writing a business
plan, developing and producing a product, and
selecting packaging and labeling.
Lunch was provided by Philadelphia Dames
Hillary Bor of Pumpkin Restaurant, Roberta
Adamo of Penne Restaurant, Moon Krapugthong
of Chabaa Thai Bistro, Susanna
Foo of Susanna Foo’s Gourmet Kitchen, Serife
Ayakta of Star Manti Café, and Michele Leff
of 12th Street Catering. Desserts were by
prepared by Andrea Perrier, Marie Connell,
Adrienne Abramson, Marie Stecher with
her Restaurant School pastry students, and
MugShots.
As a result of generous contributions for the
symposium, the chapter is able to provide
an additional culinary scholarship to a local
Philadelphia woman this year.
20 Les Dames d’Escoffier International

WE
Meaningful Blogs from Dames
Here’s a list of tips to help with creating
or revamping your chapter website.
By Susan Slack (Charleston)
Technology is a powerful tool in today’s wireless world, where
Dames are connecting through Facebook, LinkedIn and Twitter.
Logging into the LDEI social community (www.ldei.org) is a
great way for Dames and chapters to network and create valuable
connections. Many chapters host their own unique websites, which
can build better awareness for your chapter and provide a place for
members to interact. A chapter website is also a place for members
to support, inspire and get to know each other.
The Cleveland Chapter recently revamped their website to roll
out a brand new blog in early March (www.cleveland.ldei.org/blog.
html). It covers members’ news, chapter events, and two brand
new initiatives: a “Dame du Jour” member spotlight series and an
“Excellent Adventures” series.
This new blog was the brainchild of the chapter’s Social Media
Committee, whose members include Elaine Cicora, Shara Foldi
(committee chair), Kim Hall, Maria Isabella, and Beth Segal.
They developed the concept, initiated its implementation, and
maintain all online content.
The new “Dame du Jour “ series was specifically developed as a
chance for members to get to know one another better. Members
were paired up and provided with a questionnaire. They were
instructed to interview each other by a set deadline. Answers are
then submitted to the committee and written up for the blog. The
goal is to feature each of the chapter’s 28 active members, with an
accompanying photograph, within a year’s time. After that, there
are plans to continue showcasing the members’ varied backgrounds
and interests with other fun exposés.
The new “Excellent Adventures” series was developed as a chance
for members to get together informally and to socialize on the
months there are no chapter meetings scheduled. The adventures
include happy hours, dinners, dessert, and art gallery hopping at
mostly member- and women-owned businesses. Photos are taken
and posted not only to the blog, but also on the chapter’s Facebook
page (www.facebook.com/Les.Dames.Cleveland).
The Cleveland Dames say their new blog has been met with much
enthusiasm and appreciation. Chapter President Bev Shaffer says
the chapter has a diverse and eclectic mix of amazing talents. “Our
new blog, social outings, and member spotlights are just some
of the ways we get to know each other, learn from each other,
network, and have fun!"
• On the home page, put your chapter front-and-center
with a mission statement – even a line or two – for a
clear understanding of why the organization exists.
• Provide in-depth information about your chapter’s
history, milestones and achievements, sharing positive
evidence of growth.
• Provide information for different audience segments:
supporters and donors, potential members,
scholarship applicants and people learning about
the organization. Create a special area with restricted
content for the membership.
• Add a blog for up-to-the-minute news and activities
and to help supporters get to know you.
• Add a “make-a-gift” button that links directly to the
“giving form” where the donation amount and credit
card information are entered. You can explain why
your organization is worthy of support within the site.
• With the secure tools available for transmitting
financial transactions, supporters and donors will find
online-giving is easier and quicker.
• Include a resource section with links to LDEI, the
various chapters and relevant websites.
• Add chapter contact information for visitors and icons
that fit your social media profile like Facebook, Twitter
and YouTube.
• Create a press-friendly area with relevant information
on chapter activities. Press-ready photos, approved
quotes, an event calendar and contact information
can be included.
• List your chapter’s web address on business cards,
letterheads and newsletters. Like the Cleveland
Chapter did, roll out your new site with a press release.
SPRING Quarterly 2012 21

The first coffee maker
That tailors the brew
for a cup,
travel mug,
Celebrity Chef Elizabeth Faulkner (San Francisco) is shown wearing a Les Dames d’Escoffier ball cap. Elizabeth is a pastry chef/restaurateur,
renown for her architecturally breathtaking “cakescapes.” She appeared as a judge on Bravo’s Top Chef, competed on the Food
Network’s Iron Chef America and was runner-up on the fourth season of The Next Iron Chef. In 2006, Elizabeth was named Pastry Chef of
the Year by Bon Appétit magazine. Ten Speed Press will publish her second cookbook, Cooking Off the Clock, in the fall of 2012.
LDEI Logo Caps!
Navy Cap with White Embroidery $18.00
White Cap with Navy Embroidery $18.00
Free Shipping!
or carafe.
6 Panel Deluxe Brushed
Cotton Twill; L.D.E. I.
Embroidered on Back;
Self-fabric closure with
ring buckle
Order at www.ldei.org
from the LDEI Store
Call Greg Jewell for a chapter discount
on orders for 24 or more caps!
Introducing
the YouBrew
www.BrevilleUSA.com
WINTER 2012 CORRECTION:
Joan Donatelle’s chapter was listed incorrectly in the
Winter 2012 Quarterly. She wrote the conference
report on page 8 titled “Keynote Talk by Martha
Teichner: “Fire, War, and Apple Pie.” Joan is a member
of the Minneapolis-St. Paul Chapter, not the St. Louis
Chapter. She is the Culinary & Basket Shop Manager
at Byerly’s St. Louis Park. My apologies, Joan!
--CiCi Williamson
22 Les Dames d’Escoffier International

premium wines
sourced
from california’s
best growing
regions
A New Direction for
Green Tables in 2012
By Pat Ward (Philadelphia)
The 2012 LDEI Green Tables Advisory
Council met via conference call for the first
time in December 2011. Lead by Co-Chairs
Linda Geren and Lynn Fredericks, the
council has determined that the vision for
International Green Tables over the next year
is to showcase and celebrate the leadership
in sustainable food endeavors of our members
across all chapters. In the last 11 years,
since GT was conceived through a 2003-04
Strategic Planning process, the food industry
had experienced an explosion and true grass
roots embracement of all things that Green
Tables stands for. We believe that moving
forward, the initiative’s emphasis should shift
from educating our members about what GT
is to shining a light on innovation, leadership
and the capacity for building such efforts
occurring in our chapters’ communities today.
The Green Tables Advisory Council
has highlighted four ways to support and
recognize individual Dame or Chapter
achievements in a more visible, public way
and we have created council tag teams to
help coordinate each of these efforts. We ask
that all of our chapters participate by keeping
us informed of all the great things your
members and/or chapters are already doing
via email or phone.
The four ways the GT Council plans to
recognize Dames’ Green Tables efforts:
Submit Green Tables articles to the LDEI
Quarterly and GT Website on a timely basis.
In addition to articles featuring chapter activities,
search for information on individual
Dame efforts. When LDEI chapter events
are sent out, indicate which ones are Green
Tables’ themed.
Stimulate interest by featuring Green Tables
videos submitted by individual Dames and/
or chapters to illustrate Green Tables’ activities.
We will be inviting submission videos
to feature in a Green Tables’ Blast in May
2012. We hope that these videos, as well as
our other activities, will both inspire and
invite other Dames to participate in Green
Tables activities.
Promote the work that our chapters and
members are already doing by finding
ways to publicize these diverse efforts and
branding it to both local and national news
media. One way might be to ask all members
of LDEI who are planning an event
for Food Day 2012 to share their plans in
advance and create a national calendar of
events that reinforces the leadership aspect
of LDEI. A second option would be to feature
a special GT Skill Share where chapter
members who are engaged in GT- type
careers and/or work, will share their skills
with other Dames.
Plan how we can collectively capture the
attention of our community and the nation
to benefit and promote this meaningful
work and the individuals (our members)
that are making it happen on a day-to-day
basis. We also invite your assistance in planning
what the GT component will be at
LDEI Conference in St. Louis.
The Advisory Council invites you to contact
us directly. Give us your thoughts and
ideas. Let us know how you would like to
participate in Green Tables; our profiles and
contact information are on the GT Website.
We encourage you to send us information
about your own Green Tables initiatives,
both current and future plans, as we look
forward to a new Green Year.
C
M
Y
CM
MY
CY
CMY
K
family
sustainability
quality
dfvwines.com
SPRING Quarterly 2012 23

Seattle Dames Enjoy
the “Flavors of Vietnam”
Family Photos: Thoa Nguyen’s photos, which her family managed
to collect as they hurriedly left Saigon when she was 10 years
old. They line one wall of the private dining room at Thoa’s Restaurant
& Lounge in downtown Seattle. (L-R): Seattle President
Martha Marino and Rae Cheney with Dames Jerilyn Brusseau,
Catherine Hazen, and Fran Bigelow at the “Flavors of Vietnam”
meeting.The place setting shows Citrus Beef-Mango Summer
Rolls and Vietnamese cinnamon-bark boxes and precious ground
cinnamon, which Jerilyn Brusseau hand-carried back from Vietnam
during a trip in September. The entrée: Indochina five-spice
duck breast with curry coconut rice and garlic pea vines.
GLOBAL
CULINARY
post card
“Embracing our global communities
through culinary connections
that will provide educational
programming, training programs
and cultural exchange.”
By Braiden Rex-Johnson
(Seattle Chapter Past-President and Secretary)
In late November, 21 Seattle Dames and 13 professional-women guests met
at Thoa’s Restaurant & Lounge in downtown Seattle to enjoy the “Flavors of
Vietnam.” Jerilyn Brusseau, Seattle Global Culinary Initiatives Chair, culinary
consultant, and co-founder of PeaceTrees Vietnam (PTVN), which started in
1995, spearheaded the program.
Jerilyn’s fellow speakers included four women who had accompanied her on
PTVN culinary delegations to Vietnam in 2007 or 2010, including Seattle
Dames Fran Bigelow and Catherine Hazen; Thoa Nguyen, owner of Thoa’s
Restaurant; and Rae Cheney, Jerilyn’s mother.
For each woman, the journey to Vietnam was in some way, “life-changing.”
Jerilyn described losing her 21-year-old helicopter pilot brother in Vietnam,
which galvanized her to start a humanitarian effort in Vietnam to “honor
all the losses on all the sides.” Rae Cheney confided that
although she volunteered for PTVN for 15 years, not until
2010, when she reached the age of 90, could she bear to visit
the country where her son had died.
Once there, strong bonds were forged as she joined
Vietnamese mothers in dedicating the Mother’s Peace
Library, and helped to “build a bridge of friendship with the
people of Vietnam.”
Thoa’s menu comprised her mother’s cherished recipes for
Citrus Beef-Mango Summer Rolls, Vietnamese Sweet-and-Sour
Soup, Indochina Five-Spice Duck Breast, and Sticky Rice &
Mango. The inspired and inspiring dishes formed the perfect
culinary complement to a heartfelt and educational evening.
Visit www.peacetreesvietnam.org to
learn more about PeaceTrees Vietnam.
Thoa’s Restaurant & Lounge in Seattle. (L-R): Thoa Nguyen and Jerilyn Brusseau
in the “ao dai,” the traditional silk “dress” or costume of Vietnam.
24 Les Dames d’Escoffier International

Compiled by
Chandra Ram (Chicago)
Atlanta
Stacy Zeigler
The Atlanta Chapter had a big year in 2011 hosting the conference,
and we were thrilled that so many of you could be a part of it!
2012 is a new year, however, and it is time to get in gear! On January
9 we had a wonderful “New Year, New Vision” meeting. We took a
moment to appreciate what we accomplished in 2011, and then we
forged ahead, installing our 2012 board of directors. We held our
strategic planning meeting two days before and decided the three key
initiatives for 2012 would be: Engaging our membership, building diversity
and mentoring our new members; developing our internal and
external communication strategy; and continued dynamic programming
to also include an element of hands-on philanthropy.
Of course, all of this was accomplished over a wonderful dinner at
The Peachtree Club. We started our meal with carpaccio of Atlantic
salmon and black bass, beets, Florida citrus and chicories, and Meyer
lemon essence. The chef then rolled a whole roasted rack of pork
through the room. As the smells wafted through the dining room, he
plated the pork with braised red cabbage, tendril-radish salad, spaetzle
and smoked apple pork jus. For dessert, we were invited out onto the
terrace to enjoy sweet Mason jars filled with spiced apple, maplebourbon
“cupcake,” red velvet trifle, hazelnut-scented cranberry
cheesecake, and s’mores. Dessert was only upstaged by the view of the
city from 24 stories high. It was the perfect start to our New Year!
Boston
Lucille Giovino
Celebrated baking expert Kelly Delaney qualified for and completed
an advisory session with Home Shopping Network CEO
Mindy Grossman on an episode of Bloomberg Television’s “The Mentor.”
Ready for the next step, Kelly became an official HSN partner,
launching her Valentine Cake Pops on national television in two time
slots on February 6, 2012. During her first appearance, Kelly sold
nearly 1000 dozen of the delectable treats. She was so inspired by her
mentoring experience with Mindy Grossman, she created her own
“Cake Mentor” program for children ages 10-15. In addition, she has
completed the sizeable expansion plans for the retail space at her present
bakery. Look for Kelly’s pocketbook cakes on an upcoming HSN
appearance in the spring.
On the last leg of her book tour, Mary Ann Esposito, host of the
long-running PBS series Ciao Italia, headed back East and treated
her chapter to an evening of charming reminisces of treasured family
recipes from her eleventh book, Ciao Italia-Family Classics. Leslie
Lamb hosted the event at Gordon’s Fine Wines and chose appropriate
wines to accompany the tasty small plates that were prepared
by Sara Hewitt of Gourmet
Caterers, Alexis Girhiny of Le
Cordon Bleu, Guida Ponte of
Verrill Farm and Azores Food
Tours, Michelle LaCount of
Chiara Bistro and Ellen Bartlett
of Cakes to Remember.
Mary Ann Esposito
Charleston
Susan Slack
In January, hostess Danielle Wecksler invited the Charleston
Dames to gather at Charleston Cooks for a breakfast meeting. After
breaking bread together (each Dame prepared her own omelet) everyone
settled in for a business meeting. Later in the month, Neita
Wiese initiated a new chapter "come-if-you-can" monthly venue
called, Les Dames Lunch! It was designed to introduce the membership
to and keep them abreast of relatively new restaurants in the
Charleston Metropolitan area. The first gathering was held at the
Butcher & Bee. In February, the Dames gathered to socialize and
enjoy dinner at the home of Cecelia Cerasoli. Afterwards, there was
a planning meeting for the chapter’s 2012 Autumn Affair fundraiser.
The attendees brought the wine and Cecelia cooked a splendid
multi-course Italian meal. After an array of enticing appetizers, she
served generous portions of her specialty, lasagne with 30-layers,
made famous at her former Charleston Restaurant, Celia’s Porta
Via. The incredibly light pasta dish, with alternating layers of egg
and spinach pasta, rich tomato meat sauce and creamy béchamel,
was made by hand in the tradition of Zia Giovanina, Cecelia’s great
aunt from Abruzzi. She enjoyed it often at Zia’s home when she was
a student in Rome. The delicate pasta sheets, by the way, were rolled
(L-R): Charleston Chapter President Susan Wigley and Anne Semmes.
(L-R): Grande Dame Nathalie Dupree with Jacque Davis.
SPRING Quarterly 2012 25

Chicago Dames (L-R): Melissa Yen, Sharon Olson, Maria Concannon, Avril Greenberg, Veronica
Hastings, Barbara Gorham and Tami Mizrahi enjoy a holiday brunch. Photo by Patty Erd
Hawaii
Dorothy Colby, President
The Hawaii Chapter is proud to announce the following 12
outstanding women as new members: Diana Asakura, Sandy Barr
Rivera, Clare Bobo, Kay Cabrera, Pamela Cooper, Rebecca Fineman,
Denise Hayashi, Trina Shiroma, Maria Short, Ann Takiguchi
Marcos, Carol Whitaker and Audrey Wilson. Eight of the new
members live on the Big Island of Hawaii; four are on Oahu. Because
of the geographic distance, two new member events were held, one
on each island.
The Hawaii Dames kicked off the New Year with back-to-back January
events. First was a celebration dinner at Stage Restaurant, where
LuAnne Bonanno from the Northeast Chapter and her husband,
Photo by Susan Slack
Clockwise from top left: Libba Osborne pours breakfast smoothies. (L-R): Event hostess Danielle
Wecksler with Sarah Graham. Rachel Byrne. Deidre Schipani makes an omelet; Susan Wigley
is on her left and Chef Nathalie Dupree in the background on the right. Debbie Marlowe enjoys
Cecelia Cerasoli’s delicious multi-layer lasagne. (L-R): Dames Cecilia Cerasoli and Jennifer
Goldman at Charleston Cooks.
Photos by Paige Crone
thin enough to read a newspaper through! Grande Dame Nathalie
Dupree said, “It is the most incredible lasagne I have ever had –and I
have been to Italy half a dozen times.”
CHICAGO
Lisa Piasecki-Rosskamm
The holiday season began deliciously for the 16 Dames who attended
the holiday brunch at David Burke’s Primehouse on December
3. Festive brunch cocktails were followed by two special treats
from the chef – warm mini banana muffins and a colorful assortment
of fresh berries.
The brunch menu offered a variety of tempting entrees, including
a collection of bento boxes with clever names such as “The Griddler,”
raisin bread French toast, blueberry pancakes, crepes filled with
stewed fruit, breakfast sausage and warm maple syrup for dipping.
Other brunch boxes focused on eggs, beef and seafood, each prepared
several different ways with accompaniments. Following many cups of
coffee and wonderful conversation, everyone departed into the city
to start holiday shopping. Even the weather cooperated as the earlier
rain stopped and skies began to clear.
Dorothy Colby works in the weeds. Photo by Lori Wong
Elisabeth Iwata and son, Jackson, clearing weeds. Photo by Alex Colby
26 Les Dames d’Escoffier International

A welcome luncheon for the Big Island new members was held at Patti Kimball’s home in Kailua-
Kona. Top Row (L-R): Sandy Barr Rivera, Kay Cabrera, Claire Bobo, Patti Kimball, Carol Whitaker,
Nancy Edney, Whendi Grad. Front Row (L-R): Maria Short, Jean Hull. New Year’s dinner at Stage
Restaurant in Honolulu. Back Row (L-R): Richard Bonanno, LuAnne Bonanno (Northeast Chapter),
Dorothy Colby and Satomi Goo. Front Row (L-R): Kathi Alice Saks, Elisabeth Iwata and Holly
Hadsell El Hajji. Photo by Alex Colby
Richard, joined us to toast in the New Year. The following morning,
members did volunteer work to restore the ancient Hawaiian taro
farm, Māhuahua ‘Ai o Hoi in He‘eia. Dames didn’t hesitate to get
hip-deep in the mud to pull weeds to clear the taro lo‘i (patch).
Palm Springs
Pamela Bieri
Late in the 19th
century, citrus
farming drew the
first white settlers
to Palm Springs in
Southern California’s
Coachella Valley.
Boasting some
350 annual days of
sunshine, this desert
valley has developed
two prosperous
major industries: agriculture
and tourism.
With trends
The Palm Springs Chapter hosted a tour of local farms at the peak
of harvest. (L-R): Board members Pam Bieri and Nancy Cohee led
the tour.
like Green Tables and the Slow Food movement promoting the use of
local ingredients, LDEI board members Nancy Cohee and Pam Bieri
wanted to connect cooks with fields and farmers. With a dozen chefs,
local media and others, they led a group that toured fields of table
grapes, citrus and date palms at Blair Farms, which have integrated
composting from the nearby Burrtec food waste recycling plant into
their ecology. Then the group visited Ocean Mist and Prime Time
farms, where representatives offered field tours. The farm tour was
such a success that Cohee and Bieri are planning another for spring,
hoping to attract more interest and turn it into an annual fundraising
event that melds desert history and environment.
In her 40-year career as a food and hospitality
luminary, Diana von Welanetz Wentworth wrote
ten award-winning books while hosting the daily
television series, The New Way Gourmet, on the
Lifetime network with her late husband, Paul
von Welanetz. Wentworth, a member of the Los
Angeles/Orange County Les Dames chapter demonstrated
fudge making and home entertainment
ideas at the Palm Desert Food & Wine Festival
March 24-25, and also donated a portion of
sales from her book signing to the Palm Springs
Chapter. The festival gathered the brightest and
most inspired chefs from California for two extraordinary
days of food and wine tastings. This
event was uniquely educational, showcasing the Coachella Valley as a
culinary destination. For the third consecutive year, members of Palm
Springs Chapter donned their aprons and volunteered as kitchen and
chef assistants, wine pourers, booth helpers and greeters.
Phoenix
Michelle Dudash, RD
On December 18 the
Phoenix Chapter raised
nearly $800 through its
holiday bake sale. Chapter
president-elect Nikki Buchanan
planned the event
and Maya Dailey hosted it
at Maya’s Farm at South
Mountain. Customers
were pleasantly surprised
to find that is wasn’t your
“average bake sale,” with
items including Fairytale
Brownies, Essence Bakery
French macarons and
Baci d’Amore truffles. The
funds will be donated to
the chapter’s designated
charities.
For the past year, the
Phoenix Dames have been
hosting tastings at St.
Diana von Welanetz
Wentworth (Los Angeles/
Orange County Chapter)
was a celebrity chef at the
Food+Wine Festival Palm
Desert in March.
(L-R): Charlene Badman, Deborah Knight, Eileen Spitalny
and Debbie Nordin enjoy a mixology demonstration.
Phoenix Dames present a check to Community Kitchen.
(L-R): Community Kitchen student Nikki Buchanan,
Deborah Knight; top: Pamela Hamilton, Sharon Salomon,
Gwen Ashley Waters, Eileen Spitalny (president) and Kate
Theone (program director).
Mary’s Food Bank Alliance Community Kitchen, a culinary training
program designed to place disadvantaged individuals with foodservice
jobs. Marianne Belardi (secretary), Tracey Dempsey, BJ Hernandez
and Deborah Knight shared their culinary knowledge with the
students last summer. Recently, Michelle Dudash, Pamela Hamilton,
Deborah Knight and Gwen Ashley Waters presented on vinegar,
chocolate, cheese and finishing oils. Trader Joe’s kindly donated
chocolate and Pompeian provided vinegars. Chapter President Eileen
Spitalny presented Community Kitchen with a $1,000 check on
behalf of the chapter to benefit the job training efforts.
Spring Quarterly 2012 27

Compiled by
Hayley Matson-Mathes (Hawaii)
BOSTON
Maria Speck, a veteran journalist, is a first-time cookbook author. Her
book, Ancient Grains for Modern Meals (Ten Speed Press) made the New
York Times list of notable cookbooks for 2011. The Washington Post
named it one of the top ten cookbooks of the year,
and Cooking Light magazine selected it as one of 100
best cookbooks of the past 25 years. The book also
earned a Gourmand Award.
BRITISH COLUMBIA
Chef Stephanie Jaeger's restaurant (which she owns
with husband Chef Scott Jaeger), The Pear Tree, was
awarded Top Food and Top Service honors in the
2012 Zagat Restaurant Survey for Vancouver.
Stephanie Jaeger
Chef Alessandra Quaglia (and her husband Chef
Jean-Francis Quaglia) celebrated the 10th anniversary
of their restaurant Provence Marinaside on
February 23rd. Over the past decade Chef Alessandra
and the restaurant have won numerous local
awards and accolades - most recently, the 2011
Sustainable Seafood Award from Where magazine
and Best Mediterranean from Georgia Straight 2011
Golden Plate Awards.
Alessandra Quaglia
CHARLESTON
Paige Crone was asked to be a James Beard Award Judge for the 2012
James Beard Broadcast / Media Awards that were presented in NYC. A
charter member of the Charleston Chapter, Paige was recommended
by Grand Dame Nathalie Dupree based on her 13-year award-winning
television career including tenures at The Travel Channel and the CBS
affiliate in Washington, D.C.
CHICAGO
Jennifer Lamplough was
featured on the Food Network’s
“Fat Chef” series.
Jen worked with Robert
Brace (dubbed as one of New
York’s top fitness gurus) to
take control of her health
and lose 25% of her weight
in 16 weeks.
Carrie Nahabedian and
NAHA Restaurant are
proud to be the recipient of
a Michelin star in the Chicago 2012 Michelin Guide. NAHA also received
this award in the inaugural 2011 Michelin Guide.
Jennifer Lamplough
DALLAS
June Naylor, a food and travel writer, released her third cookbook
written with co-author, restaurateur and chef Louis Lambert, Big
Ranch, Big City Cookbook: Recipes from Lambert's Texas Kitchens (Ten
Speed Press) is a proudly Texan collection of more than 100 recipes
from Chef Lambert's popular Austin and Fort Worth restaurants.
Grande Dame Caroline Rose Hunt was honored with the Lifetime
Achievement Award given by Girl Scouts of Northeast Texas
(GSNETX). GSNETX is the premiere leadership organization for girls
and the largest pipeline for female leadership. Ms. Hunt was chosen
for her impressive presence as a leader, her courage to excel and her
dedicated commitment to the community.
Lisa Perini of Perini Ranch Steakhouse in Buffalo Gap has been
named president of the Texas Restaurant Association. She was recently
honored at the Greater Dallas Restaurant Association's President's Dinner
at Mi Piaci restaurant.
Janice Provost, Chef/Owner of Parigi Restaurant in Dallas, has been
named President of the Greater Dallas Restaurant Association. Janice
and her partner, Chad Houser developed Café Momentum, a Dallasbased
restaurant and culinary training facility that helps to transform
lives by equipping Dallas' most at-risk youth with life skills, education
and employment opportunities.
LOS ANGELES
Amelia Saltsman’s book, The Santa Monica
Farmers’ Market Cookbook (Blenheim Press,
2007) was named to Cooking Light magazine’s
Top 100 Cookbooks of the Last 25 Years in the
Healthy Cooking/Lifestyle category (Jan-Feb
2012). Amelia and her kitchen were profiled on
the front page of the L.A. Times Home Section
(11-19-2011). www.ameliasaltsman.com
Amelia Saltsman
PHILADELPHIA
Aliza Green announces the publication of Making
Artisan Pasta by Quarry Books in the U.S.
and the UK. The first edition of the book sold
out after less than two weeks. Readers learn to
make colorful pasta doughs and dozens of types
of fresh pasta in this fully illustrated book with
step-by-step tutorials.
Aliza Green
PHOENIX
Patricia Christofolo’s Santa Barbara Catering
Company has been awarded the contract at
Phoenix Art Museum's on-site restaurant. The
restaurant features a casual, local, seasonally
focused menu and showcases the region's freshest
ingredients.
Maya Dailey of Maya’s Farm and Charleen
Badman of FNB Restaurant came together with Patricia Christofolo
the “Outstanding in the Field” crew to bring
Phoenicians a true celebration of farming and fantastic food. The event
attracted 180 people from around the country to join hands and hearts
while celebrating the importance of small farms and great food.
Michelle Dudash, RD, is working on her
first cookbook, Clean Eating for Busy Families
(Fair Winds Press, Fall 2012). Michelle’s recipe
column, “Healthy Dish” recently debuted in
The Arizona Republic, the country’s tenth largest
newspaper. Michelle currently serves as presidentelect
of the Arizona Dietetic Association. More
info: www.michelledudash.com
Michelle Dudash
SEATTLE
Cindy Sund received an Environmental Achievement
Award from the Hood Canal Coordinating Council, recognizing
28 Les Dames d’Escoffier International

individuals who have provided benefits and
improvements to the Hood Canal environment
and community. Honorees embody the spirit
of fostering cooperation, collaboration, and
build lasting relationships to achieve a healthy
Hood Canal. Cindy is a former oyster farmer
and a licensed captain.
WASHINGTON, D.C.
Patti Jinich appeared on the Today Show
December 9. She prepared Mexican holiday
cookies with Al Roker, featuring Mexican spicy
piggy's, anise seed ropes and squiggle cookies.
You can watch the segment at http://on.today.
com/vR3fKE
Ruth Gresser celebrated Pizzeria Paradiso's 20th
anniversary November 8. Since opening the first
Pizzeria Paradiso in Dupont Circle, Ruth has
By Dottie Koteski
(Philadelphia)
Julie Dannenbaum was well-recognized in the
Greater Philadelphia area and beyond for her
Creative Cooking School, which operated for 20
years, from 1964 to 1984. She offered classes for
novices and experienced cooks alike, and invited
many renowned chefs to give demonstrations,
including Jacques Pepin, George Perrier and Italian
Chef Luciano Parolari, the “King of Risotto.”
In addition, Julie operated a summer cooking
school at the Gritti Palace in Venice, Italy from
1974 to 1988, which was popular with American
and European tourists. She also directed a cooking
school at the Greenbrier Hotel in West Virginia
from 1977 to 1990.
Her other accomplishments are just as impressive:
five cookbooks, eight years as contributing author
to the Philadelphia Magazine with a monthly
column titled, “Dining In”, and contributions to
other publications. In 1971, her good friend James
Beard reviewed her first book, Julie Dannenbaum’s
Complete Creative Cooking School Cookbook. He
wrote, ”Julie’s book is a reflection of Julie herself…
unending enthusiasm, great imagination, and
careful attention to detail.”
Julie was active in the food and wine societies,
including the Confrerie des Chevaliers du Tastevin,
the Commanderie du Bontemps du Medoc et des
Graves, the Commandrie de Tavel. She was not
only a philanthropist but an active and present
volunteer for many social causes in the Philadelphia
community. A 1993 Philadelphia Inquirer article
quoted her as saying “You can’t always just send
in your check and think that’s enough.”
added Georgetown and Old Town locations.
Ris Lacoste's two-year-old restaurant RIS was
named one of the Very Best Restaurants in
Washingtonian magazine's January 2012 issue.
Before opening her own eatery, Ris was the
longtime acclaimed chef at 1789 Restaurant.
Janis McLean is the new
executive chef/partner of
Le Zinc, a French bistro
in the heart of NW Washington.
At Le Zinc, Janis
adds new flair to French
classical cuisine through
rich spices and marketfresh
ingredients that
Janis McLean
change with the seasons.
www.lezincdc.com
In Memoriam
Julie McMurray Dannenbaum
(Philadelphia) 1922 – 2012
Photo by CiCi Williamson
In recognition of her contribution to the advancement
of women in the culinary disciplines, the
Philadelphia Chapter awarded her their Grande
Dame award. Much later, in 2002, the Greater
Philadelphia Culinary and Fine Dining/Restaurateur
Communities, the Philadelphia Chapter
and the Restaurant School at Walnut Hill College
honored her for her lifetime achievements. Shortly
thereafter, the chapter created the Julie Dannenbaum
Endowment Fund for the perpetuation of
scholarships to female students pursuing a career
in the food, beverage, culinary and hospitality
fields. Her family specifically requested that any
donations in her memory be made to that fund
c/o, The Philadelphia Foundation, Suite 1800,
1234 Market Street, Philadelphia, Pennsylvania,
19017. www.philafound.org
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Cell phone cameras don’t have the speed or
functionality of dedicated digital cameras
but they are so handy for capturing events
at a moment’s notice. Co-Editor CiCi
Williamson and I have received wonderful
images from cell phone users but more
often, the quality is poor.
We turned to our graphic designer,
Bernie Mudd-White, for professional
advice on taking the best photos
possible for LDEI publications. She
says, “Most cell phones shoot images at
a size of about 1.0 MB or more (about
6 x 4-inches in actual size). That is a
nice size for images we use inside the
publication. What happens, however, is
that the photographer will oftentimes
email the image to herself or to our
editors. When doing that, be sure to
select ACTUAL SIZE. This option takes
a bit longer to send and download, but
provides more data for us to use when
printing the image. Using other settings
reduces the size and quality of the
wonderful moment you captured.”
Bernie also advises, “If you download
the image to your home computer and
then email it, be sure you are sending
the original image from your phone.
Don’t run it through your special photo
software. The less it is touched by
software, the better chance it remains an
image we can print.”
Thanks for sharing your images. We will
print all that we can, taking into account
available space and the quality of digital
photo output when selecting from those
you submit. Here are a few extra tips to
help improve your chance of producing
a great shot.
Adjust cell phone camera settings to
shoot at maximum resolution and
at the highest picture setting. Don’t
use the digital zoom since it degrades
photo quality.
To avoid blurry images, shoot stationary
subjects in a well-lit environment but
not direct sunlight. The best details are
often captured on overcast days.
Hold cell phone steady in both hands
or rest on a table or ledge when taking
photos. After pressing the shutter, hold
steady two to three seconds more if you
need to compensate for shutter lag. Some
shutters are tripped after you lift your
finger.
Hold cell phone horizontally to shoot in
landscape mode. Keep camera lens clean
by wiping with a soft cloth.
SPRING Quarterly 2012 29

California Figs
Simply Beautiful | Simply Delicious
Deadlines
2012 Summer issue - April 15 | 2012 Fall issue - August 8
2013 Winter issue - November 15, 2012
Prosciutto Wrapped Figs and Arugula Salad
California dried figs are available year
round, while fresh figs are available
mid-May through December.
Excellent source of Dietary Fiber
Fat, Cholesterol and Sodium Free
Photography/Images
Electronic images must be properly focused and in color with a minimum resolution of 300 dpi
(TIFF or JPEG). Cell phone photos are acceptable if they meet resolution requirements. Do not
send photos taken off the internet or embedded with text in Word files or PDF files. Please identify
individuals in photos from left to right in the message of your email. Include photo credits, if
required, and captions. ALL PHOTOGRAPHS MUST COME WITH CAPTIONS TO BE PUBLISHED.
Member Milestones
LIST DAME’S NAME and XXX CHAPTER. Each Dame may submit up to 50 words about honors or
important business-related activities, as preferred, to appear in print. You may email a quality
headshot to accompany your news. Press releases and cookbook covers are not accepted.
(Cookbook covers are accepted for the LDEI website.) Email your Member Milestone and photo
to MM Editor, Hayley Matson-Mathes at membermilestones@aol.com by the deadline listed
above. Entries received after these dates may appear in a following issue. Photos of Dames
networking at conferences or other chapter events may also be sent to this section.
Chapter News
CHAPTER XX (By, the submitter's name, office or title, if any). Each Chapter may submit 250
words as you would like to see it in print. You may include photos to accompany your news,
noting photography requirements above. Submissions that exceed the word count will be edited.
(A lengthy submission on a special chapter event could be considered for a feature; contact the
editor in advance.) Press releases are not accepted. We regret we don't have space to print full
menus but menu items can be included in the copy. Submissions not conforming to this format
may not be printed due to deadlines and volunteer’s lack of time. Email to Chandra Ram at
cram@plateonline.com by the date listed above. Entries received after this date may appear
in the following issue.
E-Newsletter
This bi-monthly publication will keep you informed about events in other chapters and
encourages networking. Press releases are not accepted. Include an email contact, date,
time, cost for chapter events. Lack of space prevents member milestones, product news, listing
of cooking classes or tours. You will receive a reminder call for “e-news” email. Respond to
Helen Roberts at ldeinews@gmail.com.
POSTCARD VIEWS OF THE GLOBAL CULINARY INITIATIVE
If your chapter is involved with culinary programs and community activities that
cross cultural barriers and exemplify the spirit of the Global Culinary Initiative,
send a 200-word description of your event with photos. WE BeLOnG (page 21)
features excerpts of insightful, relevant content from Dame’s personal blogs
or chapter websites. Be a guest blogger and tell us what’s on your mind! Send
inquiries to sslack363@gmail.com or ciciwmson@aol.com.
For delicious recipes and more information visit:
www.californiafigs.com | www.calfreshfigs.com
Find us on Facebook
Upcoming
in the
summer
issue
• St. Louis Conference Preview
• M.F.K. Fisher Website and Award Update
• Why We Eat What We Eat:
The Science and Business of Taste
• Dames are "One in a Hundred"
30 Les Dames d’Escoffier International

A Farmhouse Blue from Kerrygold
Cashel Blue, handmade on the Grubb family
farm in County Tipperary, since 1984. Semi-soft
and voluptuously creamy.
Craftsmanship. Tradition.
LDEI ad 1/4 page 3.7917” X 5.0498” ?s: rose@rosedeheerdesign.com 415 550 8175
“Farm Fresh from the Big Island to your Kitchen”
Wailea Agricultural Group, Inc.
www.waileaag.com

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Photos by Lori Willis
Mama Toscano's Ravioli located on "The
Hill," the Italian neighborhood in St. Louis.
The view inside Volpi's, a specialty food store on "The Hill," shows Italian cheeses and signature artisan meats offering old-world flavor.
Rigazzi's, the oldest restaurant on "The Hill," prepares Northern Italian family recipes passed down through four generations.
Come
Explore
The Hill
An Italian
neighborhood
where time
and tastes
stand still
LDEI 2012 Annual Conference
in
On Friday, October 12, a team of 30 dames
will launch out on a six-hour tour of the St.
Louis neighborhood known as “The Hill,”
named because of its proximity to the
highest point of the city. The community is
reminiscent of a traditional Italian neighborhood
where residents gather on porch
stoops for friendly visits and the sport of
choice is bocce, an ancient Italian game
that resembles "lawn bowling."
Shop owners, many of Italian descent,
have kept the flavor of Little Italy alive.
The first stop will be Mama Toscano’s
where we will watch staff prepare
homemade ravioli. Then, it’s on to
Volpi Foods Italian Meat Company;
America’s oldest and most prestigious
manufacturer of authentic Italian meat
products. We’ll lunch at Mama Campisi’s and
enjoy chicken spiedini and toasted ravioli - a
famous St. Louis appetizer.
After lunch, walk off your meal with a stop
at the old-fashioned neighborhood market,
Di Gregorio’s Imported Foods. We’ll sample
olives and talk with one of the area’s bestloved
tour guides, Joseph DeGregorio, a son
of first-generation Italian Americans. For dessert,
we’ll enjoy cannoli and other delicacies
at one of "The Hill's" Italian bakeries. There
will be time to shop at nearby stores for
items like high-end soaps, custom-designed
sweaters, authentic gelato and exquisite
silver jewelry. Look for more details about
this tour in upcoming Quarterly issues.