cuisine, culture and community - 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