Autumn 2013 - Les Dames d'Escoffier International

ReflectionsPast, Present and FuturePhoto by Braiden Rex-JohnsonIt’s almost time for us to gather in Austinfor what promises to be an incredible educational,networking, dining, and downrightfun Annual Conference. And, even as thisyear’s event is launching into action, ourBoston Dames are preparing for 2014, andCharleston is gearing up for 2015.One important milestone for LDEI wasreached quietly this year: the 40th anniversaryof the New York Chapter’s Charterfrom Les Amis d’Escoffier. Carol Brocktook this occasion to gather as manyFounding and Charter members as wereavailable on a sunny May afternoon for aluncheon to discuss the past, the presentand the future. You can read about thisevent elsewhere in the Quarterly. While Ithink we all agree that there’s a lot morework to be done to achieve our goals, greatprogress has been made over the years, particularlythrough programs like Legacy andlocal scholarships, as well as areas which arerelatively new, such as Green Tables and theGlobal Culinary Initiative.One important change for 2014 andbeyond is that the M.F.K. Fisher Award isbeing doubled in frequency to being an annualevent. Our goal is to make this a veryimportant, very visible honor sought after bythe best journalists and publicized accordingly.There will be three award categories:Books, Print Media (magazines and newspapers)and Internet, with two $500 prizes andone $1000 Grand Prize, which will include atrip to Conference.As I prepare to pass the gavel to our nextPresident, I’d like to acknowledge and thankyour extremely hardworking Board: Beth Allen(1st VP), Lori Willis (2nd VP), CrickettKarson (3rd VP), Ann Stratte (Treasurer),Amy Hoopes (Secretary), Maria Gomez(CBL), Braiden Rex-Johnson (CBL), StacyZeigler (CBL), and Mary Moore (Past President).I believe we accomplished a lot thisyear, and it was because everyone stepped upto take on projects, on which they then overdelivered. It’s important, as well, to thankour Executive Director, Greg Jewell, andhis AEC staff, who do such a great job ofkeeping the LDEI infrastructure hummingalong seamlessly in support of the Board andthe Committees. And, of course, I thank ourDirector of Partnerships, Brent Frei, as wellas all of our wonderful Partners.See y’all soon in Austin!Mary Ellen GriffinPresident, Les Dames d’EscoffierInternationalSmoothies,purees,crushed ice,soups,emulsions,bread crumbs,batters,sauces,salsasand shakes.If it needs blending,you need theHemisphere Control.The revolutionary blenderthat tackles any job, continuesworking long after others haveburnt out and looks absolutelyfabulous doing it.Learn more at brevilleusa.comFALL Quarterly 2013 3

DoloresCakebread, 83,didn’t start out in lifewith any expectation ofbecoming a visionary forwine, local ingredients, gardening,healthy cooking andyouth outreach, or an internationalpioneer promoterof how America ought toshow off its food, wine andagriculture products. Thestory begins slowly withfamily, raising childrenand building a business.But six decades is along time. Anythingcan happen.Dolores moved to Oakland, Californiafrom Sheboygan, Wisconsin.Sixty-three years ago she married highschool sweetheart Jack Cakebread.That made her part of the originalCakebread family business, an autorepair shop in Oakland called Cakebread’sGarage.Their sturdy marriage is based onlove and professional respect. Shesays they were a modern team for1950. Their partnership is based onmutual support, equal respect, andfor Dolores, a supportive husbandwho beamed as she grew the family’sideals of strength, dignity, leadershipand sharing. Dolores says it workslike this. “Jack gets all the ideas and Iexecute them.”Dolores often says that she and Jackcame from nothing. The one thing theCakebread family had besides a repairshop was a ranch north of Oakland inthe Napa Valley town of Rutherford.The winery started with 22 acres theybought for $800 an acre, comparedto today’s prices that can top out at$360,000 an acre. They continued torun the garage in Oaklandto pay for the vineyard.The Cakebreads’ landwas a benign stretchof what now is calledRutherford dust,even though it hadCalifornia’s typicalalmond, walnutand peach trees–until Doloresarrived around1972 during aminor recession.She immediatelyplanted a garden, amere 2½ acres.“Do you knowhow many vegetablesyou can grow on 2½acres?” she asks, stillamazed at what she’d tackledlong before she becamea Certified Master Gardenerthrough the University ofCalifornia, Davis.“I’d can everything. My 90-year-oldfather helped me wash, prep and peelthe seven lug boxes we would takehome each weekend. I built a big pantrylined with canned beans and peasand brandied cherries.” But that wasthe Wisconsin habit. “After the firstyear-and-a-half, we realized you don’thave to can. We’d freeze ripe tomatoesand apples for applesauce. “Here, youcan have a garden all year round. Therest is fresh.” And it still is. The Cakebreadsand staff enjoy garden-freshfood every day.At the time of Cakebread’s beginnings,the Napa wine business was inbad shape. The Cakebreads would goto the fields at night to plant grapes.As the vineyard flourished, one thingJack and Dolores could not abide wasweeds. ”Jack and I would drive upafter work to pull the weeds growingin our newly planted vineyard,” sheremembers. “The locals learned wewere out hoeing weeds. They couldnot believe we were doing that. Butwe were city dwellers and didn’t likeweeds.”continued on next pageAbout that name – CakebreadNot a day goes by when the family isn’t asked about where the namecomes from. The family’s ancestors were bakers in England, noted for adense round loaf of bread called cakebrede.Dolores Cakebread–Food & Wine Visionary and“Director of Ambience”Dolores took cooking lessons all over the world as theNapa Valley began to discover wine’s compatibility withfood. Once her boys were grown, she was able to educateherself with more rigorous culinary instruction at LeCordon Rouge in San Rafael, CA. A solid foundation intact,she gave herself permission to drift from butter andcream long before the Mediterranean diet became vogue.To this day, Dolores insists on a light touch in cooking.Demand created a new necessity: the olive oil she usesis likely from olives off trees not far from the Cakebreadresidence. She coined the winery’s motto: “Eat less, but eatbetter.” She also has a light touch in her own self-regard.Her self-imposed title as Cakebread’s “Director of Ambiance”is a gig that makes the hard work of running one ofthe most active food programs in Napa Valley seems easy.The decades reflect what the winery had to become tomeet Dolores’s needs to affect what amounts to foodand-winesocial change. Today, the winery is a smallvillage with dining facilities, five kitchens, guest quarters,immense winery production and vast vineyards. LikeDolores’s openness in real life, the Cakebread entry isan easy-to-spot driveway on the main Napa highway,not up one of those long, winding secret roads to someexclusive boutique chateau. Dolores shares the wineryproduction areas, various dining rooms, the grounds,The Pond House and its patio and dining room, her bustlinggardens (which she still calls her vegetable patch)and her private residence with those of us lucky enoughto be in the LDEI San Francisco Chapter. She makes itall available any time we ask. When she isn’t asked, it’svolunteered. “Just come up to the winery,” Dolores willsay. “We’ll do the event there.”Dolores was a founding member of the San FranciscoChapter of Les Dames d’Escoffier International in 1989.By 2003, she was chapter president. Meanwhile, sheco-chaired the Napa Valley Wine Auction, raising $8.6million for the health care of needy adults. She regularlydonates to the Napa Food Bank and, as her resume says,contributes to Les Dames d’Escoffier fundraisers “forever.”When chapter events are in San Francisco, Berkeley,south of San Francisco or taking place well east into California’sfertile Central Valley, Dolores hires a car. Membersfrom the Napa Valley or Sonoma areas meet at the wineryand pile into the car. If she has more than four comingwith her, she hires a limo and drives everyone to the eventfor free. What goes on in that car only the passengersknow. For Dolores, it’s a treat to have the company. “It’sreally fun for me as I get older to visit all the way downand all the way back. We share stories about what we’vebeen doing, what we’re growing in our gardens.”And the San Francisco chapter isn’t the only group tovisit. Dolores has hosted wine giants, writers, cooks, kidsand visitors from all over the world. But you don’t haveto be a VIP to get inside Cakebread Cellars. Dolores’sprograms offer public cooking classes, an annual openhouse and gardening classes.FALL Quarterly 2013 5

continued from page 5Dolores and Jack, with some workers, put thefirst nails in the wood that became CakebreadCellars. At the end of the first day, she made abig meal at her house in Oakland, drove northto the winery and finished off the prep with abig barbecue to celebrate the progress. Mondaviwine was served! Eventually, Dolores wascooking camp style outside for 100 workersat a time. Soon, she was able to pour her ownCakebread wines to celebrate milestones as thewinery grew.Cakebread Cellars started with 157 cases ofChardonnay – that’s less than 1,900 bottles.But you can almost feel Dolores jump off thelabel of one of Cakebread’s early proprietary redwines. It was called Rubiyat, inspired by OmarKayyam’s poem about the enjoyment of foodand wine, that it helps brighten people’s lives.That is Dolores Cakebread. She spreads itaround. A few years ago, Dolores survived brainsurgery to smooth out tremors. Dolores was putback into great shape, although she says she’sa bit bionic. The mechanism for the tremors ison her left side and there’s a pacemaker on herright side. A grateful patient, Dolores did notforget the hospitals and surgeons. She createdthe Dolores Cakebread Chair for Dr. Starr,Neurological Service Research for EssentialTremors & Parkinson Disease at the Universityof California, San Francisco.Dolores’s generosity comes naturally. She wasonce asked if her substantial vegetable patch,visible to any and all visitors, was lighter at theend of some days when guests, perhaps—andeven those uninvited—had helped themselvesto the garden’s green beans, squash, favas–evenstrawberries over the years. And this was heranswer: “People can take the vegetables to taste.We hope they will enjoy them.”The American Harvest Workshop–From Farm-to-ForkThe Rutherford dust is part of the Cakebreadterroir that shows favorably in thewines’ flavor profiles, a most Americansensory twist. With the creation of theAmerican Harvest Workshop, a Cakebreadexclusive, it’s possible that Dolores shinesthe biggest spotlight on what we nowknow as farm-to-fork. She remembersthat in the 1970s, Jack had been at a wineevent in Dallas. All the food was French.“Jack said ‘why do we allow this to happen?’”Both Jack and Dolores agreed “thatif the ideal is French wine when you arein France, and Italian wine when you arein Italy, then American wine is best pairedwith food grown in the same soil shared bythe vines,” she says.That may sound precious, but Dolores madeit fun. The American Harvest Workshopbegan in 1986. It’s a four-day nonprofitaffair to increase the appreciation of thenutritional and aesthetic qualities ofAmerican cottage farm producers, wine,viticulture and cuisine. Since it began, morethan 300 chefs have come from aroundthe world. Over the years, Dolores invitedsuch legends as chefs Dean Fearing, then ofthe Mansion on Turtle Creek, Dallas; MarkMiller, Coyote Café, Santa Fe; Robert delGrande, then of Café Annie, Houston; AlanWong from Honolulu; Bradley Ogden,then of Campton Place, San Francisco, andGary Danko, then of the Ritz-Carlton, SanFrancisco. As women began to populatemore professional kitchens, the Workshopbrought in Dame Nancy Oakes, Boulevard,San Francisco; Emily Moore, Sweetlips,San Diego; Amy Ferguson, then ofRosewood Hana Maui, HI; Jeannie Pierola,Bern’s Steak House, Tampa, and JoanneBondy, then of Wright’s at the ArizonaBiltmore, Phoenix.The purveyors invited became new stars.“Gourmet Mushrooms was still in a ricketyshed,” Dolores remembers. “Laurel Chenel(a future San Francisco Dame) was makingcheese in a bathtub. Nobody knew aboutthese people. This was long before anyonegave a thought to their purveyors.”The American Harvest Workshop ismemorialized in a beautiful cookbook,“The Cakebread Cellars American HarvestCookbook: Celebrating Wine, Food, andFriends in the Napa Valley.” It followed thefirst book from Cakebread, “The CakebreadCellars Napa Valley Cookbook.” The booksare available at Amazon.com.It’s worth noting that Dolores’s staffincludes Culinary Director and Chef BrianStreeter, employed 24 years. Another signthat Dolores conducts her business withdignity is that Cakebread’s employee rollshave one of the lowest turnover rates in thewine industry. Servers, staff, cellar masterand winemaker all have been at Cakebread20 years or longer. “We have people wereally like. We treat them fairly. We treatthem honestly. We only have wonderfulpeople work for us. If they’re nitpicky ordishonest, they don’t even get on board.”Advice for New Dames – “In thinking about what this honor means to me, I’ve learned that it’s important for everyoneto be responsible. The world is not responsible for me. You have to be responsible to yourself and trustworthy, honest, caring and loving.Then you’ll feel good about yourself ….only good people will surround you in whatever you do.”6 Les Dames d’Escoffier International

Delores roasts a whole pig. Dolores andGary Danko at the American HarvestWorkshop. Dolores walks hand-in-hand withJack, her life partner. Photos from DoloresCakebread. Opposite page: CakebreadCellars winery. Photo by Terry McCarthyDolores’s Eternal Optimism “Thank God every day for giving me this wonderful life.I believe positively there’s always some good about whatever’s wrong that day, and it will get better. Whatever happens, stay happy.Even if you have bad things happen, each experience will help you grow into a better person. It always comes out OK.”FALL Quarterly 2013 7

Summer Board Meeting Held in Charleston -Home of the 2015 LDEI Annual ConferenceBy Lori Willis (St. Louis)Charleston, South Carolina, brings to mindjuicy peaches the size of bowling balls; puffycloud-like pillows of homemade grits; wisteria“jewelry” dangling from branches and ghostsguarding homes along cobbled streets. Exaggerationsperhaps, or maybe just a bit of romanticism?In either case, there’s no overstating thehospitality and old world charm of the city ofCharleston–home of Les Dames d' Escoffier's2015 Annual Conference.Anticipation is building as this particularconference will have a very different feel thanksto the timeless appeal of Charleston's historicpast and its genteel present. Far removed fromthe big cities of recent years, Charleston promisesa unique conference experience.Prior to the start of the LDEI Board MeetingJuly 19 - 21, President Mary Ellen Griffin(NY), Greg Jewell of AEC Management, andMaria Gomez (San Diego), Chapter BoardLiasion (CBL) and a Helms Briscoe representative,guided a small team through site visits ofthree previously vetted Charleston hotels. Althoughno decisions have been made, theBoard and the Charleston Chapter are gettingcloser to working out the details.According to Mary Ellen, planning twoyears out on Conference is a new Boardpractice and key to creating the best conferenceexperience. "The Annual Conference isLDEI's most significant educational, gastronomicand networking event of the year, andit's important that we approach the planningaccordingly," said Mary Ellen. "Your Board iscommitted to making good business decisionsas we work closely with the chapter to developa valuable professional development vehiclefor our members."She added, "Our goal is to continue to increaseattendance at the Annual Conference, and thatis where advance planning comes in. Membersnow have more time to plan and recruit partnersand the Austin Chapter, as an example, has hadmore time to put together what promises to be anextraordinary opportunity."Following the site visits, the Board spenta solid day-and-a-half reviewing financialinformation, current issues, policies, andpractices. "We continue to concentrate onChapter/Board engagement and in settingconditions for future growth and developmentof our organization,” said Mary Ellen. "Workingtogether, we can more effectively promoteour brand and maximize our positive impacton food communities across the globe."Some of the highlights of the Board meetinginclude debuting new marketing andbranding elements. First VP Beth Allen (NY)introduced our new partner brochure insert,designed to allow the chapters to easilycreate their own companion pieceto the partner brochure, includinginformation specific to their chapters.You will learn more about thisresource through www.ldei.org/Via telephone, the Board received an updatefrom Development Director Brent Frei, whobrought the team up to speed on partner progressfor the Austin conference and renewed theBoard’s commitment to making participationas smooth and mutually beneficial as possiblefor our partners.In addition, the Board approved M.F.K.Fisher Chair CiCi Williamson's (Washington,DC) refinements to the already popularaward. Changes are being outlined to helpbroaden the scope of the award’sappeal while enabling LDEIto use it as a brand-buildingeffort. You will hear moreabout this in upcoming issuesof Quarterly.The Board also discussedLDEI’s value propositionto members and agreed tocreate an Annual Reportthat will detail the benefitsof membership and whatcomes along with the $75dues paid to LDEI annually.The report will be offeredin January 2014. In a related note, our newaffinity program, developed by Kathleen Perry(Atlanta), continues to grow and add value tomembership. Look online for items you cannow buy at a negotiated discount!Finally, the Board brainstormed ways the organizationcould provide more quality professionaldevelopment as well as special, personaland career building experiences. “You will hearmore about that at the Austin Conferenceso, please come armed with ideas on how wemight expand opportunities to our members,”said Mary Ellen.The July Board meeting is the last one beforethe new board transitions in October and,instead of winding down, Mary Ellen and the2013 Board are still gaining momentum as evidencedby the lively discussion and project liststhat continue to move forward. She observed,“We have been able to accomplish quite a bitthis year thanks to strong and dedicated boardmembers willing to share their talents and resourcesto help make our organization stronger.”She said, “Thanks, also to a strong partner inGreg Jewell and AEC Management and, last butcertainly not least, I believe the engagement ofour Dames, including those who are workingto make a difference through the Brock Circle,added to our power as a Board. Yes, this Boardis finishing up our year, but as we prepare totransition, I feel that in many ways, we arejust getting started.”Secretary Amy Hoopes. Photo by LoriWillis . Your LDEI board hard at work.Photo by Braiden Rex-Johnson. (L-R)Following a special dinner at theEmbassy Suites Hotel, TreasurerAnn Stratte, Past President MaryS. Moore, First Vice President BethAllen and other board memberstour the kitchens with ChuckLauer, AGM/Food and BeverageDirector. Photo by BraidenRex-Johnson. Charleston PresidentDanielle Wecksler chats with MaryEllen Griffin during a board dinner. Photoby Lori Willis. The jeweled silver circle pinis a limited edition insignia, which maybe worn only by members of the Brock Circle.Photo by Lori Willis.8 Les Dames d’Escoffier International

Nathalie offers fresh figs stuffed with shaved countryham. Danielle Wecksler’s fingerling potato salad withgreen beans and fresh dill. Photos by Susan Slack.Clockwise from top left: Jennifer Goldman’s savory pork tenderloin with roasted vegetables. (L-R) CharlestonDame Lauren Mitterer, Board Secretary Amy Hoopes, LDEI Past President Mary S. Moore and Charleston VP JenniferGoldman. Charleston Dames Anne Marie and Susan Wigley. Devaney Vickery-Davidson brought ricotta-stuffed, baconwrapped pears -a showstopper! CBL Braiden Rex-Johnson with (R) Charleston Dame Debbie Marlowe. (L-R) CBLStacy Zeigler, CBL Maria Gomez, President Mary Ellen Griffin and Second Vice President Lori Willis. Charleston DamesCeleste Albers (L) and Cecelia Cerasoli (R) with Mary Ellen Griffin (center). The LDEI Board and Charleston Damesgather for potluck at Nathalie Dupree's home. Photo: Devaney Vickery-Davidson. Mary Moore passes Callie's CharlestonBiscuits in a beautiful Gullah sweetgrass basket. Executive Director Greg Jewell. Photos by Susan SlackThe Board Attends aLowcountry Potluck atNathalie Dupree’s HomeThe LDEI Board and Greg Jewellwould like to thank Grande DameNathalie Dupree and the CharlestonChapter for their gracious southernhospitality and for taking the term,“potluck” to a whole other level! Itstarted with our host’s homemade grits(Nathalie was teaching two studentshow to fold in baby greens when wearrived) and on it went… We dinedon Jennifer Goldman’s savory porktenderloin; Danielle Wecksler’s andDeidre Schipani’s glorious salads;Celeste Albers’ Charleston red rice;and Peg Moore’s chicken liver paté.Carrie Morey of Callie’s CharlestonBiscuits shared her iconic Cheddarchive biscuits and Susan Slack broughta hybrid lemon chiffon cake thatmelted in your mouth. Susan Wigleybrought shrimp boil and Lauren Mittererbrought fresh Southern tomatopies. There were platters of fried okra,roasted onion tarts and cheese straws…The menu went on and on… as eachDame added her special dish to thetable! It was an incredible evening ofsharing and sisterhood. We know itwas a true team effort and, on behalf ofthe entire Board, we thank you!FALL Quarterly 2013 9

“Julia Child was honored by our organization as a Grande Dame,our highest award for excellence. She was a mentor to many women in the culinaryworld and had great affection for Les Dames. Our collaboration to bringyoung talent to the forefront is what both of our organizations is all about.”Mary Ellen Griffin, LDEI PresidentLes Dames d’Escoffier International, supported by the Julia ChildFoundation for Gastronomy and the Culinary Arts, announce the 2013Legacy Awards winners. Five professional women were chosen as thisyear’s Legacy Awards recipients and mentored by some of America’sleading female talent in food, beverage and hospitality–all distinguishedmembers of LDEI. The winners, all from the U.S. and Canada, have aminimum of four years of work experience and will participate in a highenergy,labor-intensive and career-expanding week learning how to taketheir respective careers up to the next level.“The Legacy winners have enriched our conference experienceand created membership loyalties to LDEI.”Co-chairs Marsha Palanci and Toria Emas.CULINARY CATEGORY:Lana Bernstein, a caterer from Columbus, Ohio, contributed to a children’scookbook to benefit the ACF Chef and Child Program. She expanded herexpertise working with large-and small-scale operations run by seven awardwinningDame caterers in Atlanta.Ryann Sharpe from Rex, Georgia, an execution supervisor for Bold AmericanEvents and culinary instructor for cancer patients and survivors–traveled to thePacific Northwest to work under the tutelage of Lisa Dupar at her cateringcompany in Redmond, Washington.WINE CATEGORY:Gloria Chang, a Vancouver-based former journalist and broadcaster, is nowan educator specializing in wine and culinary arts. Rachel Tracy is a Chicagofood and wine marketer who collaborated with Veronica Hastings (Chicago)in developing a professional wine symposium. Both winners spent a week atWente Vineyards in Livermore, California, during the 2013 harvest workingwith CEO Carolyn Wente, and Amy Hoopes, executive vice president–globalsales. They learned how to produce and market top-quality wines at America’soldest, continuously operated family-owned winery.FARM-TO-TABLE ENTREPRENEURSHIP CATEGORY:Kim Youkstetter, CIA graduate and culinary instructor from Shrewsbury, Massachusetts,observed in action, from the ground up, the two highly successfulfamily-owned farms of Paulette Satur at Satur Farms (a leading supplier of specialtyvegetables and salad greens), and Ursula Massoud at her award-winningPaumanok Vineyards, Long Island, New York.The winners will attend the Legacy Awards Luncheon on Saturday, October26, during LDEI’s Austin Conference. Special thanks to Co-chairs MarshaPalanci and Toria Emas who ably led the Legacy committee through theawards process to select the five entrepreneur winners. The committee includes:Abigail Kirsch, Allison Awerbuch, Barb Ostman, Holly Hadsell-El-Hajji,Stacy Zeigler, Sue Huffman-Robison, Susan Weinstein, Suzanne DeGalan,Suzi O’Rouke and Trish Gelles.Through their personal essays in the spring Quarterly, you’ll learn more aboutthe winners and their week-long externships.10 Les Dames d’Escoffier International

cooking with kidsThe makingof a DameThe “future Chef Ellie” hatdecorated by the buddingyoung chef during her visit tothe mayor’s open house.Seattle Dameshelp a little chefwith big dreams1By Braiden Rex-Johnson (Seattle)LDEI Chapter Board LiaisonPart of Les Dames, Seattle Chapter’s mission is to mentorand encourage young women in the fields of culinary,beverage, and hospitality. Here’s how the Chapter has takenone budding young chef under their collective wing.t the tender age ofnine years old,Eleanor (Ellie)Cenname is wellon her way tobecoming a chef–andfuture Dame! She startedcooking at age five under hergrandfather’s watchful eye by preparinga “superb” peanut-butterand-jellysandwich. Next came eggsalad, dried-cranberry granola, andcreamy soup made from tomatoesplucked from “Papa’s” garden.Once Ellie’s adopted grandparent,Beverly Gruber, executivedirector of Les Dames, SeattleChapter, found out about Ellie’sdesire to become a chef, thingsreally got cooking!Beverly shared recipes with Elliefrom her children’s cooking classesand empowered her with a kidsizedchef ’s coat embroidered withthe words, Chef Ellie. Perhaps moreimportantly, Beverly calculatedwhich Seattle Dames young Ellieshould meet in order to further herdreams of becoming a chef.First up was Leslie Mackie,founder/co-owner of MacrinaBakery & Café. Meeting with thissuccessful businesswoman, chef,and cookbook author helped Ellieunderstand the differences betweenwholesale and retail bakeryand restaurant operations.Ellie’s favorite cookbook isThomas Keller’s Bouchon, and shehopes to one day run her ownFrench-inspired restaurant calledRosemary. So when her ninthbirthday rolled around, Beverlysuggested she meet up with LisaNakamura.Lisa was the first woman souschef at The French Laundry andone of the Seattle Chapter’s firstscholarship recipients. As the formerchef/owner of Allium Restaurantand Lily on Orcas (80 milesand a ferry ride from Seattle), Lisawas the perfect role model for anyaspiring female food professional—anexperienced working chefin an independent business.Finally, the young chef metwith Certified Executive PastryChef Kim Smith, winner of an“Outstanding Faculty Award” atSouth Seattle Community College(SSCC), where she teaches pastryand baking arts.“The day Ellie spent at SSCC wascertainly one of the most memorablein her lifetime,” says Ellie’smother, Ann Brockenbrough.“Chef Kim Smith. . .immediatelydrew Ellie in, and within minutes,had her rolling out a pie crust andassembling a lattice top as if she’dbeen doing it for years.”But that wasn't all! WhenSSCC’s pastry department wasinvited to prepare cupcakes forSeattle Mayor Mike McGinn’sannual citywide open house, Kiminvited Ellie and her own two sonsto help out.“Ellie was a great help, assistingthe guests in decorating their paperchefs’ hats and their cupcakes,”Kim recalls. “She even got tohand-deliver some cupcakes to themayor and to several city councilmembers in their chambers!”So far, Ellie remains obsessed (ina good way) with becoming a chef.You’ll find her journaling menusevery day, cooking something differentalmost every night with herdad, baking with her mother, andblogging about her cooking andrestaurant experiences at www.kidfoodie.com.“What sparked my interest incooking, is cooking with thepeople I love, because it’s fun andthe food we make is delicious,” Elliesays. She’s a little chef with biglessons for us all.1 Ellie prepares a piecrust at SSCC.. 2 Young Ellie learns to make granola with the help of her grandfather, “Papa.” 3-5 Leslie Mackie gives Ellie a tour through Macrina’s baking facility. After the tour, Ellie enjoysjam-filled buns. 6 Ellie and a fellow student admire the fresh-from-the-oven mini-pie she prepared at SSCC. 7 Ellie celebrated her ninth birthday at Lisa Nakamura’s Allium Restaurant. 8 Ellie’s small hands crimppie dough during class at SSCC. 9 Ellie (left), future chefs, and SSCC students meet Seattle Mayor Mike McGinn (far left) during the mayor’s open house. 10 Kim Smith, chef/instructor at SSCC, teaches Elliehow to prepare piecrust.12 Les Dames d’Escoffier International

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cooking with kidsTeen Battle Chef -Roadmap to a healthier lifestyleBy Lynn Fredericks(New York)y kids are in their20s now, so summerlooks different thanwhen they were littleor awkward teens.Yet, I still spend mysummer with lots of teenagers fromacross NYC who are part of ourTeen Battle Chef (TBC) program.While most people consider teenagedyouth prone to trouble, lazy,irresponsible etc., I have seen firsthand that there are critical junctureseach youth faces. Similarlyto the early childhood years, thequality of their environmentalstimulation, parental and adultinputs and the deftness with whichtheir invariable mistakes are dealtwith form a tipping point where ayoung person will succeed to takea path towards a positive future orout of fear or lack of hope, turn todarker forces for excitement and asemblance of power.So every summer, the non-profitI founded, FamilyCook Productions,offers an opportunity for acouple dozen inner city teenagersto have a part-time paid jobteaching others to cook healthymeals. Graduates of our TeenBattle Chef program at their highschool, these students have learnedto cook and were nominated forour Summer Leadership Brigadeby their TBC instructors.I developed Teen Battle Chef10 years ago to inspire teenagersto find their path to a healthierlifestyle. We license the curriculumto schools and communityorganizations and train theirstaff to teach this unique curriculum.Hence the program hasgrown to over 100 schools in 20states. Through our innovativeformula employing time limitsand weekly competitions, teensdevelop a preference to preparetheir own snacks and meals usingfresh ingredients.Quite unexpectedly, we discoveredthat the empowerment ofmastering the ability to cook deliciousmeals from scratch resulted insomething amazing: they measurablyinfluenced their families andfriends to eat healthier too! Nowwe take the program to the nextlevel, providing opportunities forinternships during the school yearand summer job opportunities toteach others in their communityhow to cook healthy meals as well.We are strategic about the typesof jobs we connect them to: teachingyounger children to cook inpreschools or summer camps; conductingcooking demos in farmersmarkets, among other roles. EachTuesday, the whole group meets ata central location for a mentoringsession or field trip, one of whichwill be an organic farm to exploreconcept of sustainability.As we grow the program furtherwith the opportunity for entrepreneurshipthrough partnershipwith Brooklyn Salsa, Chipotle,HealthCorps, among others, itis clear that more opportunitiesfor empowerment around food isjust what the doctor ordered. OurTBC Alumni are going on to collagein culinary arts and health relatedfields. Their experience withTBC is a real lifestyle changer,for the better. And that desire to‘pay it forward’ and teach others isfirmly established. Our 3 mentorsfor our Summer Brigade in NYCthis year are all TBC students whoare now high school graduatespursuing a career in food.After watching how adults andchildren alike respond to TeenBattle Chefs extoling the virtuesof cooking yourself, eating avariety of vegetables and supportinglocal farmers it’s becomecrystal clear that our youth canplay a central role in moving theneedle on this obesity epidemic.They can become an exampleand symbol of hope and provideinspiration to young and old, aswell as each other.Teen Battle Chef crew in Canton, CT demonstratesseasonal fare at the local farmers’ market."Stirring up change" through the Teen Battle Chefprogram.Teen Battle Chef team at Kensington BrooklynYouthmarket in a food desert. Photos by LynnFredericksExpandinga Child'sPickyPalateBy Susan Slack(Charleston)…yucky! Toddlers andpreschoolers are notoriousfor letting everyoneknow their food dislikesin a variety of expressiveways. Whether it’s a smallwrinkled nose or a tempertantrum, this kind of food review issure to leave no parent or grandparenthappy. Imagine then, the soundof Nancy Tringali Piho’s youngson William squealing with delightafter his first taste of octopus in anexotic appetizer. Nancy’s explorationwith food flavors exposed bothof her sons, in their toddler years,to a wholesome, varied diet wellbeyond the usual toddler-friendlyfoods. She questioned why therewere so many picky eaters and whyparents were afraid to expose themto new foods and dining experiences.For answers, Nancy conductedan in-depth study, interviewinga host of experts that includedscientific researchers, psychologistsand medical doctors. Her diligentresearch resulted in the acclaimedbook, My Two Year Old Eats Octopus:Raising Children Who Love toEat Everything. With a large dashof humor and style, the 310-pagecompendium offers practical adviceto guide kids into well-roundedeaters with a life-long appreciationof food. Nancy believes the early14 Les Dames d’Escoffier International

Dames Who Make A DifferenceMany Dames are involved with helping children and teensdevelop life-long healthy attitudes toward food, cooking and nutrition.Marie-Annick Courtier, Janet Burgess and Nancy Tringali Pihoare three such Dames; read about them below.Cooking up ChangeBy Deirdre S. Michalski(LA/OC)arie-Annick Courtier(LA/OC), owner of ChefMarie Academy, has madeit her mission to promotea healthy lifestyle, particularlyhealthy eating. In 2011,when approached by Jackie Teichmann,Executive Director of “Kid Healthy,” tohelp start the Healthy Schools Campaign& Contest, “Cooking Up Change, ” Marieimmediately accepted. She recognizedthat the unique competition challengesstudents to create healthy school mealson a tight budget and meet restrictivenutrition standards, while encouragingthe pleasures of the table with tasty, appealing,and unique dishes.The contest was to be held in Anaheimat Northgate Market with teams fromValley High School, in the OrangeCounty, California School District.As a volunteer, Marie became a judgingcommittee co-chair along with ChefVince Kikugawa, President of Food DudeInc. She started teaching Valley Highculinary students basic nutrition andhow to design menus and create healthyrecipes utilizing her healthy cookingtechniques. Students became excitedabout the competition and serious aboutyears are when children’s eating habits areformed for life. She advises, “The conceptof flavor is key and can be taught…keepaway from children’s food products andteach them to eat well and enjoy the tasteand texture of real–not over-processed–foods. Teach kids to respect food andthe process by which we have it in suchabundance.” She warns, “Expanding achild’s palate will take some work –it’soften two steps forward and one stepback…if you hang in long enough, kidswill be willing to try almost anything.”bringing fresh healthy food alternatives tothe cafeteria. Kid Healthy administrationand mentors helped, preparing a dozenteams to enter the competition.Judged by local authorities, celebritiesand chefs, team Alex Hernandez, AshleyBlanco and Ivan Lopez won the OCCompetition and later, the national titlein Washington DC with their healthymeal of: Lemon and Spinach ChickenDish, Tuscan Bean Salad and CinnamonPoached Pears. The winners said “CookingUp Change” had a huge impact onchanging their behaviors towards food.They have become passionate about theirown health, even educating family andfriends on healthy eating. They learnedto read food labels, and make healthierchoices for meals at home. In 2013,Marie returned as chair of the judgingcommittee and assisted in recruiting professionalchefs. Additional high schoolsjoined the 2013 competition and for thesecond year in a row, a winning ValleyHigh School culinary team went on towin the national competition in WashingtonDC, with the main dish, “Pita Packsa Punch.”Chef Marie is the author of numeroushealthy cookbooks under the “Cooking Well”series published by Hatherleigh Press. Formore information, visit Marie’s website atwww.chefmarie.comNancy says it’s an exciting time to beworking in the food world. For culinaryprofessionals working with children, herbook is an invaluable resource offering awhole new perspective on teaching kidshow to view and taste foods.Nancy runs her own Washington DCpublic relations consulting firm. She workswith supermarket dietitians and consumeraffairs advisors at grocery chains around thecountry, on behalf of her food and beverageclients. Read more about her book at:http://www.nancypiho.com/about_book.phpLets getCooking!By Janet Burgess(San Diego & LA/OC)hildren like to cook and they like to eateven more. A successful cooking adventuretakes some planning. Childrencan get bored easily and sometimes,it’s a challenge to keep them engaged.Keep the main focus of the class onhaving fun. Children have fun learning toread through the recipe, measuring, scooping, andmixing to make healthy snacks and meals. Math,science and food history can be incorporated intolessons. I love to tell food history stories aboutfoods such as Queen Margherita pizza and fortunecookies. Lessons on eating well will carry childrenthrough a lifetime of making smart choices aboutfood and nutrition. Children, parents and educatorsalike should visit www.choosemyplate.gov for agreat example of a balanced meal.Here are some tips to get childreninvolved with cooking:• Talk about Super Foods; beans, blueberries, broccoli, oats,oranges, pumpkin, wild salmon, soy, spinach, tea, tomatoes,turkey, walnuts, yogurt and what they are and how toincorporate them in cooking.• Before cooking, kids should wash hands with soap and water.Sing happy birthday for several verses to make sure handsare clean. Remind them if they touch their hair, face or floorto wash again.• Wear an apron to keep clothes clean. Don’t wear shirts withlong, loose sleeves. Pull back long hair into a ponytail. Wearclose-toed shoes.• Always use hot mitts to handle hot items from the stove,oven or microwave.• When cooking at the stove, turn handles of the pans andskillets toward the middle or back of the stove in case theyget bumped.• Know where your first aid kit and fire extinguisher is locatedand how to use it.• Always pick up a knife or kitchen scissors by the handle. Leavesharp items on the counter until you are ready to wash them.Don’t put them in soapy water; wash one at a time.• Talk about obesity in the United States and the problems nowand in the future for overweight children.• Stress the importance of exercise everyday.Editor’s Note: Janet has accumulated a “baker’s dozen”years of practical experience in teaching kids to cook.She is the author of CHOP, COOK, MUNCH,a cookbook for young chefs between the ages of5-13. Additional tips are listed on Janet’s website:www.4littleCOOKS.comFALL Quarterly 2013 15

e were raised with wineas a part of our lifestyleas German Americanimmigrants who arrivedin California in the late19th century,” says CarolynWente, fourth generationwinegrower and CEO of WenteVineyards. 2013 represents a bigyear for the family, who celebrate 130 years inthe industry with a roster of exciting eventsthat give nod to Wente family past accomplishmentsand set an anticipatory stage envisioningthe future of the company. Comingfull circle this year taking on a position thather grandfather helped establish, Carolyn wasnamed Chair of the Wine Institute, the voicefor California wine representing more than1,000 wineries throughout the state.The Wente family has played an integralrole in the development of wine culture inAmerica since the 19th century. Today, thecompany maintains its leadership role in Californiawinegrowing under the ownership andmanagement by the fourth and fifth generationsof the Wente family.“With such a longstanding history, we arehappy to mark this milestone for both ourfamily and our company,” states Carolyn.“We are proud of our heritage and excitedabout the many new and innovative projectson the horizon.”Wente Vineyards is also recognized as oneof California’s premier wine country destinations.Located just east of San Franciscoin the historic Livermore Valley, the wineryoffers tastings, fine dining and championshipgolf, while serving as a venue for someof the finest outdoor concerts in California.In 2011, Wente Family Estates received theAmerican Winery of the Year award fromWine Enthusiast Magazine for its leadershiprole in the wine market, as well as its historicalrelevance to winemaking and productionin the United States.The company was founded in 1883 whenGerman immigrant Carl H. Wente purchased48 acres of vineyard land in the LivermoreValley. Blending traditional and innovativewinemaking practices, today’s winery drawsfrom 3,000 acres of sustainably farmed estatevineyards, located in Livermore Valley andArroyo Seco appellations.Most notable within the historical Wentefamily history is the Chardonnay clone thatwas brought to California in 1912 from a vinenursery at Montpellier University in France.Planted in what is now a heritage vineyard,along with cuttings from the historical GierVineyard in Pleasanton, California, the Wenteclone today comprises a majority of all Chardonnayplantings in California.It wasn’t always the vinification of grapesthat kept the Wente family going. DuringProhibition they were able to sell sacramentalwines for altar purposes and shipgrapes to the east coast and other areas forhome winemaking. They greatly relied ontheir farm: livestock, cattle, hogs, sheep,dairy farming, barley and red oat hay to keepthe family business going during those tryingyears. The family continues to be stewards ofthe land in addition to having an estate beefprogram, which is incorporated into theiraward-winning menu at The Restaurant atWente Vineyards. Anticipating the eventualrepeal of Prohibition, Ernest and HermanWente built up an inventory of wine, whichaided immensely in getting their wine businessback up and running quickly. The foresightedbrothers eventually helped establishthe Wine Institute to promote the Californiawine industry.The real icing on the 130th birthday cakehowever, is realizing that for early Wentefamily pioneers, the dream of success and sustainabilityis fully realized. Thirteen decadesafter Carl H. Wente purchased 48 acres inthe Livermore Valley, Wente Vineyards is stillthe country’s oldest, continuously operatedfamily-owned winery—and will continue tobe so for generations to come.Fall Quarterly 2013 21

California FigsSimply Beautiful | Simply DeliciousCalifornia dried figs are available yearround, while fresh figs are availablemid-May through December.LDEI New York CharterMembers CelebrateSeated: (L-R) Harriet Lembeck, Carol Brock, Laura Maioglio. Standing: (L-R) Margaret Stern, Clarie Bell, Ella Elvin, Irena Chalmers,Saralie Slonsky and Beverly Barbour Soules. Photo by Wallace JordanWaldorf Salad withCalifornia FigsExcellent source of Dietary FiberFat, Cholesterol and Sodium FreeFor delicious recipes and more information visit:www.californiafigs.comFind us on FacebookBy Saralie Slonsky (New York)On May 10, 2013, New York’s historicBarbetta restaurant was host to an elegant,intimate luncheon marking 40 years sincethe founding of an elite professional women’sorganization that quickly evolved to becomeLes Dames d’Escoffier New York (LDNY)–the first chapter of Les Dames d’EscoffierInternational (LDEI).Attending the luncheon were founderand pre-eminent food journalist, CarolBrock (NY), along with nine of theoriginal 50 charter members. Mary EllenGriffin (NY)–current LDEI President;Beth Allen (NY)–current LDEI First VicePresident and incoming President; andMargaret Happel Perry (NY)– currentLDNY President, also joined us.With charter-in-hand from the all-male societyof gastronomes Les Amis d’Escoffier in1973, Carol set about starting the first professionalorganization for women in wine,food and hospitality. Women achievers werethere but largely invisible. Basically, theculinary mainstream was a man’s world inwhich men “chef-ed” and women cooked.Bev Barbour Soules (SF), one of thefounding members, points out, “Today, 40years later, many women sit at the top ofthese industries and they are recognized onthe merits of their own credentials, beingjudged solely on performance, not familyties.” In those times, for example, barely onein 13 students at the Culinary Institute ofAmerica (CIA) was a woman. A recent bachelor’sdegree class there, however, included 52percent women.With New York as LDEI's first chapter, agoal was set to create an international organizationonce there were five chapters. Thattook us ten years. We now have 28 chapterswith over 1600 members, including chefs,caterers, restaurant owners, food historians,vintners, wine educators and retailers, leadinghospitality executives and TV personalities.22 Les Dames d’Escoffier International

Food for ThoughtBy Molly Reams Thompson(Cleveland) andAshley James (New York)Communications Co-Chairs,GT Advisory CommitteeFood can change how the world operates.Pretty ambitious statement, but what otherindustry is involved and intertwined in ourlives on a daily, hourly, even minute-byminutebasis? Food affects our health, theenvironment, and fuels economies. We havea unique opportunity to effect change on aglobal level in the way the world relates tofood, but to accomplish that, it’s importantto first understand how to make an impactin our own backyards.In our current food system model, at leastone leg of the Triple Bottom Line is missingor broken, thus causing the system to be outof balance. For example, the big agriculture/food companies are making record-breakingprofits, but the country’s farm soils are allbut devoid of any nutrients, resulting in theproduction of nutrient-deficient foods. Moreover,four of the top six major diseases arecaused by our diets and lack of nutrients.In a local food system, here’s how it works:People–This system brings people togetherand builds community-based relationshipsby promoting access to healthy and freshfoods.Planet–This system replenishes the soil andencourages environmental stewardship.Profit–This system dramatically reduceslong-distance transportation, eliminatesthe need for synthetic fertilizers, and relieson local labor and consumption so themoney stays in local communities insteadof being exported.There are numerous examples of how peopleare active with productive food systems:Will Allen of Milwaukee, Wisconsin, growsenough food on just 3 acres to feed 10,000people annually.GreenGrow Farms of Philadelphia, Pennsylvania,transformed one acre of brownfield(contaminated land that is unusable withoutreclamation) into productive land that generates$1 million per year!Detroit, Michigan’s entire communityis banding together (including Gleaners,Greening of Detroit, and Whole Foods) tohelp grow food for residents, revitalize theland into urban agriculture, foster the arts,and support the school system with theintroduction of school gardens in 45 out of89 elementary schools.LDEI LOGO ITEMS!Wear your LDEI pride for all to see with oneof the great merchandise items available inour online store. We have baseball caps, embroideredpatches, lapel pins and silver cuffbracelets. We even have a special programwith Tiffany & Company for a couple of veryspecial logoed jewelry items.Visit www.ldei.org to access the LDEI onlinestore. Click on the Members Only link in theupper right hand corner. If you have neverlogged in before, there are simple-to-useinstructions in the front of your membershipdirectory. Once you are logged in, there is anOnline Store link on the top navigation barthat will take you to the merchandise (hats,pins, bracelets and patches). The Tiffany & Co.offer can be found by clicking the DocumentsIcon in the center of the Members Only page,then on Special Offers.The merchandise is always available andships within a few days of ordering. If youhave any questions, contact the LDEI staff atldei@aecmangement.com.Navy Cap with White Embroidery $18.00White Cap with Navy Embroidery $18.00Silver Cuff Bracelet $175.00How We Can Help!Get Involved:• Support your local farmers’market–go spend atleast $5 weekly on localproduce and products.You can get great dealson food that tastes betterand is better for you.• Participate in a local foodprogram; become part ofyour local community orschool garden.• Grow your own food.Dames Supporting DamesMany of us own farms, restaurants, grocery stores, vineyards,etc. Help promote not only sustainability, but also supportour fellow Dames by selling some of their “Green” productsor have a wine tasting featuring wine from a fellow Dame’sVineyard, or help to promote each other via social media!Now THAT is some delicious food for thought!Embroidered Patch Blue $5.00Embroidered Patch White $5.00Lapel Pin $10.00FALL Quarterly 2013 23

Compiled byJanet Burgess (San Diego)AustinKavita PatelThe local chapter of Slow Food Austin recently held an annual fundraisercalled Grub Trivia. Dames Valerie Broussard and Kavita Patel, Slow FoodAustin Board Members, were involved with planning the event. It was afood-themed, pub trivia shindig with a grub crawl (aka food tastings), raffleprizes and a hog butchering and auction during halftime-an annual favorite!Several Austin Dames competed as part of trivia teams and our very ownCecilia Nasti was on the winning team, Comte Cheeses! It was a greatevent for the community, allowing Slow Food Austin to continue offeringeducational events, monthly happy hours and scholarships for conferences.Front row: Carla Williams, Cecilia Nasti, Elizabeth Winslow, Valerie BroussardBack Row: Cathy Cochran-Lewis, Theresa Wilson, Cathy Strange, Denice Woods, Jane NicklesBostonIsabel ChesakOn July 9, twenty Dames gathered in Mary-Catherine Diebel’s ZebraRoom at Upstairs on the Square in Cambridge. We enjoyed delicate saladsof butter lettuce with sunchokes, sproutsand hazelnuts. Main courses consisted ofa choice of tempura soft shell crab withavocado and lime vinaigrette or grilled hangarsteak with trumpet mushrooms, onionstrings and patty pan squash. The dessertwas early summer in a bowl– strawberryrhubarb crumble with vanilla ice cream. Segmentsof next season’s educational and socialevents were discussed. Everyone present wasreminded of the importance of attending the Austin Conference and of thesheer enjoyment in experiencing the local flavor, attending planned workshops,presentations and networking with other chapter Dames.CharlestonSusan SlackThe chapter is pleased to welcome six new Dames: Anne Marie, DevaneyVickery-Davidson, Jill Mathias, Jessica Mischner, Lisa Buzzelliand Sara Clow.Charleston Dames honor two award-winning members: Nathalie Dupreeand Martha Teichner. "The South is the new Italy," exclaimed GrandeDame Nathalie Dupree as she, and co-author Cynthia Graubart, acceptedDanielle Wecksler, Sarah Graham, Susan Wigley, Martha Teichner and Jennifer Goldman.Martha Teichner, Deidre Schipani and Nathalie Dupree.Paige Crone and Martha Teichner.(L-R) Gerard Dupont, President ACF Worldwide; Woman of the Year recipient Nathalie Durpee;Dame Ariane Daguin and Jean-Louis Gerin, President ACF, U.S. Delegation.a 2013 James Beard Foundation Award for their magnificent cookbook,Mastering the Art of Southern Cooking (Gibbs Smith), in the category ofAmerican Cooking. The chapter celebrated Nathalie’s win at a lovely gardenreception, hosted by Holly Herrick.Nathalie was a recent recipient of the prestigious 2013 Dame de L’AnnéeAward from the renowned l’Académie Culinaire de France (ACF). In June,Jennifer Goldman and Patrick Properties Hospitality Group hosted theNorth American Conference for ACF and Les Maîtres Cuisiniers de France,a sister organization. During the annual assembly, Nathalie received theaward at a gala dinner at Lowndes Grove Plantation, presented by NewYork Dame Ariane Daguin, founder & owner of D’Artagnan. (L-R).Correspondent Martha Teichner and her CBS News Sunday Morningteam won a James Beard Foundation Award in the category of Best TVFood Program–in studio or fixed location. To honor Martha, the recipientof five James Beard awards, the Charleston Chapter hosted a 4-star receptionat High Cotton featuring a delicious array of Chef Palma's charcuterieand Maverick Southern Kitchen's signature cocktails.Twenty Dames enjoyed lunch at Twenty Six Divine with Chef IversonBrownell and Melissa Sokolosky, who spoke about foods that prevent cancer,the dangers in our everyday food sources and food deserts–urban swathsand rural areas with little or no access to foods essential for maintaining ahealthy diet.The chapter’s annual Autumn Affair fund-raiser took place on October 3at Lowndes Grove Plantation.24 Les Dames d’Escoffier International

ChicagoLinda AveryLes Dames d’Escoffier Chicago Chapter held a champagne reception on May14 to present the 2013 awardees in their annual scholarship program. Sevenfemale culinary students from five local schools were introduced to a group of40 members and guests. Not only will each student receive financial aid fromour scholarship fund, but they will each be awarded a one-year mentorshipby being paired with one of the local members to share activities, experiencesand expertise. Thanks to Kendall College and Boisset France for making theevening a great success.New YorkMargaret Happel PerryThe LDNY Chapter moved forward with momentum into our planned latespring and summer events, all in some way focused around our membersand their achievements. May’s dinner at Cucharamama, the restaurantbelonging to Maricel Prescilla, was especially significant. It was the firstevent Maricel hosted after being named the winner of the “James BeardCookbook of the Year Award” with her magnificent book, la Grande CucinaLatina. Maricel’s restaurant is in the hurricane-devastated town of Hobokenand LDNY was particularly glad to celebrate there. Following of the heelsof Maricel’s evening, Kimberly Tryba and Joyce Appelman arranged twosignificant fund-raisers for scholarships by working in partnership withLUPEC- Ladies United for the Preservation of Endangered Cocktailsat Macao Trading Company in the West Village. These events built to apurposeful crescendo at the Scholarship Awards Evening held in July at theInternational Culinary Center hosted by its founder and CEO, DorothyHamilton, Honorary Chair for the event. Twenty-three winners receivedover $60,000 in scholarship funds. Scholarship is always the main focus ofLDNY’s philanthropy; everyone who contributed deserves a special accoladeand the thanks of all our membership. Of special note: Co-chairs, CarolineLee Jackson and Kathleen Sanderson; Sydny Miner who wrote the scriptand did much behind the scenes and the dedicated scholarship chairs, LindaLawry and Karen Goodlad.Los Angeles/Orange CountyDeirdre Michalski & Phyllis Ann MarshallDames and friends gathered together to enjoy the best kept secret in OrangeCounty (OC). The Cypress Culinary Jr. College luncheon was preparedand served by the students under the direction of Director and Lisa Clarkand Chef Jeremy Peters. New LDEI LA/OC members Nancy Hunyadi andTerri Schaeffer planned the event, which included Grace Bauer, Polly Peak,Suzanne Beukema, Anne Watson and new member Christie Frazier.Chef Jeremy Peters demonstrated his tips and techniques for chilling withNitrogen, which was bubbling before our very eyes. First were the berries andhis secret vanilla gelato recipe, sans eggs, that stole the show. We also receiveda tour of the amazing state-of-the-art commercial kitchen and baking area,complete with a Tandori oven.Following the tour, Terri Schaeffer led the group in a Team Building Extravaganzathat was so much fun. Dames broke into groups and each teambuilt a different bridge out the canned and packaged foods donated that day.It was great fun and Terri kindly drove the 215 pounds of food to the OCLos Angeles/Orange County Damesand guests lunch at Cypress CulinaryJr. College. Chef Jeremy Petersdemonstrates chilling with Nitrogen.Rescue Mission. It wasa very inspiring day.We enjoyed a lovelylunch, were touchedby the students we metand very motivatedby the “giving back”component of thisday. We all agreed thathaving an “interactivecomponent” to ourevents helps us to get toknow each other better,and gives us a sense ofpurpose. We can’t waitfor the next one!PHILADELPHIASarah OhanesianThe Philadelphia-based culinary program at Julian Krinsky Camps & Programshad teens from across the country and the world cooking up a storm.The cooking school was founded by Dame Tina Krinsky in 1993 and hassince enhanced the culinary skills of thousands of young foodies. This pastsummer, students surrounded Tina Krinsky, Ann-Michelle Albertson andmany talented chef instructors, for more than just a basic understandingof food and cooking. The talented instructors instill a deeper knowledge,incorporating such concepts as how a cuisine is developed, what makes foodauthentic and the differencebetween mass marketingfood and heirloomproducts.“The teens bring suchenergy, talent, enthusiasmand artistry to theclassroom/kitchen. I can’tbelieve their willingnessto experiment and experiencenew things,” saysAnn-Michelle.Students from 35 countriesand 30 states traveledto the greater Philadelphiaarea to participate art of seasonal cooking utilizing local farm-to-table ingredients.Dames Tina Krinsky and Ann-Michelle Albertson demonstrate thein one of three cookingprograms. Depending on their age, students attend programs at VillanovaUniversity or Haverford College. It’s one thing to know how to read a list ofingredients in a cookbook, but it takes an artist to know how to put themtogether to create delicious and beautiful dishes. Plus, it’s fascinating to see aboy from Sao Paolo cook alongside a girl from Tokyo and another from NewYork City. The fusion of flavors and cultures is truly amazing.As Tina commented, “What an honor for us to witness their early successon their food journey.”San ANTONIOBlanca AldacoOur May meeting at the residence of Linda Triesch was indeed a fun andinteresting one! Once our Board meeting was done with business, we wereescorted to the fabulous kitchen to learn how to make fresh mozzarella fromscratch and wood fired pizzas.The evening, as usual,was delectable.The historic St. AnthonyHotel was the locale for ourbi-annual business meetingon June 4. The evening wascomplete… Old World,candles and chandeliersset a vibrant mood. Newmember and officerelections took place, sixscholarships were awardedin the amount of $22,000Team building exercises create culinary bridges.Isabel Sanchez Wong and Lisa Wong with San AntonioCo-presidents Leslie Horne and Linda Triesch.FALL Quarterly 2013 25

and our chapter’s coveted “Legacy Award” was presented to Mrs. IsabelSanchez Wong. A $1,000 donation in her name was made to the NationalLegacy Awards for her long and arduous career in the restaurant business.Her contribution of dedication, knowledge and attention to detail havemade a huge impact in San Antonio, Texas, elevating to global recognition,Rosario’s Mexican Café y Cantina, her daughter Lisa Wong’s restaurant.The St. Anthony Hotel’s executive chef and his staff prepared a meticulousfour-course dinner accompanied by Becker Wines. Everyone enjoyed thelovely evening. We are excited about our new members: Leslie Komet-Ausburn,Debbie Gonzalez, Gina Inglett-Gonzalez and Elizabeth Kossic-Johnson and look forward to an exciting year!SeattleBraiden Rex-JohnsonIn late March, the Seattle Chapter selected five new members, andwelcomed three of them in April at a Mediterranean-inspired dinner atFareStart in downtown Seattle.Amanda Bevill is the owner of World Spice Merchants, Seattle’s premierspice, herb and tea emporium, with a retail location in the Pike Place Market.Renee Erickson is chef/owner of Boat Street Café, The Walrus and theCarpenter, The Whale Wins, and The Narwhal food truck, and co-owner ofBoat Street Pickles.Marie-Eve Gilla serves as Winemaker/Managing Partner at ForgeronCellars, which isbased in WallaWalla, Washington,with a tasting roomin Woodinville,Wa. Kari Leitch isVice President ofCommunicationsat Ste. MichelleWine Estates, whichAmanda Bevill Renee Erickson Kari Leitchis among the 10 largest wine companies in the United States. As seniordirector of international sales and marketing for Allrecipes.com, Lynn Wollworks with local teams to monetize and build audiences for the 17 Allrecipessites outside the United States.In May, Seattle Dames learned about “Digital Food Trends: Real Insightsfrom Global Kitchens,” presented by newly minted Dame Lynn Woll.Leslie Mackie, founder/co-owner of Macrina Bakery & Café, offered upassorted sandwiches, mezze platters, and cookies for dessert.In June, Seattle Dames rolled up their sleeves and met over boxed dinners tostrategize for their biennial auction entitled, “There is Nothing Like a Dame:25 Years of Giving.” The chapter’s major fundraiser will take place on Tuesday,November 12, at the Women’s University Club in downtown Seattle.St. LouisJudy EvansAs the nutritionist for NBC’s “The Biggest Loser,” Cheryl Fosberg guidescontestants on their journey to healthful eating. As someone who spentseven years becoming a registered dietitian, she understands the power ofpersistence.“I thought I’d rather get it at 40 than not have it at all,” said Cheryl, whospoke via Skype with members of the St. Louis Chapter, gathered at thestate-of-the-art culinary event center at Dierbergs Markets’ flagship store.Barb Ridenhour and Marianne Moore of Dierbergs hosted the event andcooked dinner with recipes from Cheryl’s new cookbook, Flavor First.In addition to being a registered dietitian, Cheryl is a classically trainedchef and a James Beard-winning cookbook author. When she’s not workingwith “The Biggest Loser” in Los Angeles, she heads home to Napa Valley,her boyfriend and her 13 chickens. Those chickens live on her urban farm,which also features a 45 foot-square garden, a 100-year-old fig tree, persimmontrees and plum trees.She explained some of her happiest childhood memories were the summersspent at her grandmother’s Wisconsin farm. Her mother, (who used tohave an egg route), doesn’t share Cheryl’s view of farm life. “My mom stillthinks I’m crazy,” she said.The chickens are a big draw for Cheryl’s Facebook fans. She’s paying a lotof attention to social media, hiring a brand strategist to help post regularlyand answer questions. “You’ve got to get on the social media train or you’llbe left behind,” she observed.In MemoriamJanice Reece (Atlanta)1953–2013By Amy Crowell (Atlanta)It is with great sorrow that the Atlanta Chapter announces thepassing of member Janice Reece. Janicespent the last 23 years at the AtlantaCommunity Food Bank (ACFB)holding leadership roles in a variety ofpositions, most recently as Director ofMarketing and Communications.During her tenure with theFood Bank, Janice’s wide expanseof responsibilities included headingup fundraising events, creating newprograms to help Atlanta’s hungryand building on her vast network ofrelationships to bring light and voice to this important cause. Tomost of our members and much of the Atlanta hospitality community,Janice was the link to this immense but often invisibleproblem–and to solutions we could employ to help end hungerin our community.Janice became a member of LDEI Atlanta in 2006. NominatingDame Mary Moore said, “Janice was full of love, energyand the most amazing spirit. She made things happen for ACFBthrough her gentle and persuasive spirit, making no one ever feelthat their donation of time, money or otherwise was ever toolittle. On a personal level, Janice was a great mentor to me–herguidance and leadership always made me feel like we could accomplishanything, no matter how crazy it seemed.”Prior to her work in the nonprofit sector, Janice held executivelevel positions at the Peasant Restaurant Group in Atlantaas well as other restaurant establishments. In 2012, she receivedthe GRACE Chairman’s Award from the Georgia Restaurant Associationin honor of her great work in the community. She willbe profoundly missed. Donations can be made in her honor tothe Atlanta Community Food Bank at acfb.org or a fundraisingcampaign which has been set up through September 30 to helpher husband with the multitude of expenses that have accumulatedthrough her illness and passing at http://www.indiegogo.com/projects/in-memory-of-janice-reece.Jill Lewis (Austin)1960-2013The Austin Chapter of LDEI mourns the loss of Jill Lewis, thespunky powerhouse behind the salsas and condiments of thepopular local artisan food company, Austin Slow Burn. Lewisdied of esophageal cancer at age 53 on June 4. In response, hermany friends in the Austin chapter rallied to raise almost $16,000(via a GiveForward campaign supported by spirited social media)to help her family pay for medical expenses. This year’s annualAustin Chronicle Hot Sauce Contest, held on August 25, wasdedicated to Jill. Her company, Austin Slow Burn, always participatedand often won prizes.26 Les Dames d’Escoffier International

Les Dames d’Escoffier London PresentEDIBLE LONDONMay 15-18, 2014The Dames of LDEI London invite youto discover London through their eyes ina 4-day extravaganza of food, wine andfun! See the city the tourists miss, as theLondon Dames become your tour guides,taking you to their favorite foodie hauntsand sharing their secret London.PROGRAM*Thursday:Check into the Meliá White House Hotel*then join us for a welcome toast before wehead off to a secret-and famous-location foran exclusive after-hours treat where you’llgraze on some of the finest British specialties.Friday:Option A: If you’re an early riser, join uson a tour of London’s famous wholesalemarkets of Billingsgate (fish and seafood)and Smithfield (meat and game) followedby breakfast at a local tavern. Then, achance to nap before we head to Greenwich’sMeantime Brewing for lunch and acraft beer tasting.Option B: Take a trip west and go foragingin the countryside with Chef RogerJones (VP of the Master Chefs of GreatBritain), followed by a visit to Dove’s Farm,a specialist organic mill co-owned by DameClare Marriage who will host a tour. Thenenjoy a delicious lunch at Chef Jones’restaurant, The Harrow in Little Bedwyn,followed by a tasting of wines curated bypartner and wine expert Sue Jones.We re-group for a tasting of Englishgin and a special dinner at Café SpiceNamaste, Cyrus Todiwalla’s renownedrestaurant close by the Tower of London inhistoric Whitechapel.Saturday:Visit the Real Food Market at the SouthbankCenter where you can shop the marketand enjoy a dedicated program of demonstrationsfrom noted British chefs in theCookery Theater. Alternatively, take a tourof London’s specialty food shops where you’llenjoy tastings and meet the people behindthese gems. Save some energy for a gala dinnerfeaturing the ‘Best of British’ tonight.Sunday:Finish with the Great British Breakfast.An additional option of a classic EnglishAfternoon Tea will be a treat for thoseextending their stay.Price: £1300 includes 3 nights* hotelaccommodations (with breakfast). Manyevents open to spouses and partners. Torequest a reservation form or to make inquiries,email Dame Sue Carter. A depositis required to confirm a reservation. Thedeadline is November 30. Space is limited,so book early! Visit the London Dames'website where additional details will beavailable as they are confirmed.Contact:Sue Carter, LDEI Londonsuecarter.55@btinternet.comlesdameslondon.org.ukProgram and events subject to change.LDEI London reserves the right to canceldue to insufficient demand.FALL Quarterly 2013 27

constant trail of customers are rejoicing in her flaky croissants, warm butteryscones, soft and gooey pecan rolls and a show stopper called "Queen'sPastry." Savory sandwiches on fresh baked bread, unique entrées and herChocolee Chocolates are also featured.ATLANTACompiled byHayley Matson-Mathes (Hawaii)Mary S. Moore, founder and owner of The Cook’s Warehouse, received theprestigious 2013 ICON Award for Individual Career Accomplishment. TheICON Awards are a program founded and staged by AmericasMart Atlantaand are sponsored exclusively by the Gift & Home Trade Association (GHTA)and Sandow Media.Carolyn O'Neil is the author of the new book Slim Down South (with theeditors of Southern Living Magazine) to be published December 2013 by OxmoorHouse. Slim Down South features 150 fresh anddelicious recipes for Southern foods and is SouthernLiving's first healthy Southern cookbook.Kathleen Perry is very pleased to introduce Chef'sDuster by the everyday gourmet®, the first of her kitchentool inventions manufactured and distributed in partnershipwith R.S.V.P. Int'l (Seattle), and is available at www.ldei.org Dame-to-Dame and gourmet specialty stores.AUSTINKathleen PerryIliana de la Vega, the co-owner of El Naranjo Restaurant,debuted a new weekly Spanish radio show Platicando y Cocinando enEspañol on Radio Mujer Austin. The show is about food and Latin cookingtraditions with a focus on health problems of the Spanish speaking population,particularly as they relate to children.Valerie Broussard, Forager at the W Austin, was awarded the CatherineBrandel Fellowship from the Women Chefs & Restaurateurs. She spent a weekinterning in the kitchen at Chez Panisse, followed by a week working on ChezPanisse supplier Bob Cannard’s Sonoma Farm. Valerie was joined by AustinDame Mary Margaret Pack for a visit to Love Apple Farms (Manresa Restaurant)and The French Laundry garden.Tracy Claros, founder of The Sticky Toffee PuddingCompany, picked up her 4th sofi award (SpecialtyOutstanding Food Innovation) in 7 years at the SummerFancy Food show. The award went to the company’s“Chocolate Tiffin” dessert bar. This year’s finalists wereselected from a record number of 2,573 entries. Tracyalso participated in a Local Producer Loan ProgramSummit sponsored by Whole Foods Market Chicago.BOSTONMary Ann Esposito, host of PBS show Ciao Italia,completed her 25th year of production. This year shewill receive the Premio Artusi Award and the Orderof the Star of Italy for her work in the field of regionalItalian food. The St. Martins Press published her recentbook, Ciao Italia Classics.Lee Napoli, Boston's chapter president and pastrymaven, opened her first bakery-café, Bread + Butter onthe Rose Kennedy Greenway in historic North End. AMary Ann EspositoLee NapoliCHARLESTONGrande Dame Nathalie Dupree, a James BeardAward-winning author, has been honored by theinternationally renowned l’Académie Culinaire deFrance (ACF) as recipient of its prestigious 2013Dame de L’Année Award. As ACF Woman of theYear, Dupree joins the ranks of culinary luminariesbeginning with 1998 honoree Julia Child.CHICAGOCarrie Nahabedian, a James Beard award-winningchef, and partner-cousin Michael Nahabedianannounce the opening of their new restaurantBrindille located in Chicago River North. Carriecreated the “refined Parisian” menu to reflect herlove of France.Sharon Olson was honored by The National Associationof College and University Food Services(NACUFS) with the Richard Lichtenfelt Awardwhich recognizes outstanding service on a nationallevel. The award recognized Sharon's leadership andcontributions to developing a body of new consumerand professional research that studies WellnessPrograms on College and University Campuses.DALLASDotty Griffith was named a Living Legend ofNorth Texas Journalism May 2013 in Dallas.The event honored notable persons in print andelectronic media. Dotty was a former reporter, foodeditor and restaurant critic with The Dallas MorningNews and is currently the executive director forthe Greater Dallas Restaurant Association.Georgia Kostas was honored in May 2013 by theDallas Academy of Nutrition and Dietetics with aLifetime Achievement Award. Georgia is a registereddietitian, a public and media spokespersonand author of The Cooper Clinic Solution to the DietRevolution (2009) and three other books.HOUSTONSandra Shafer is participating in a French exchangeprogram through the Culinary Institute LeNotreand Lycee Notre Dame Du Roc. She will be workingin France at Auberge de la Diligence (http://www.diligence.fr), a restaurant that has beenawarded one Michelin Star and features organicGeorgia Kostassustainable produce grown on site.Gracie Cavnar's children's book Eat It! Food Adventures with Marco Polohas received numerous awards including recognition from the Purple DragonflyBook Awards, International Book Awards, National Indie ExcellenceAwards, San Francisco Book Festival, IBPA Benjamin Franklin Awards,Next Generation Indie Book Awards, Mom's Choice Awards, New YorkBook Festival and New England Book Festival.LOS ANGELESAnne Willan celebrates the release of her memoir,One Souffle at a Time: A Memoir of Food andFrance, which includes recipes (St. Martin’s Press,September 2013). She will be sharing unpublishedstories and additional recipes throughout the fallwith co-author Amy Friedman. For more information,please visit: http://lavarenne.com/events/.Nathalie DupreeCarrie NahabedianSharon OlsonDotty GriffithAnne Willan28 Les Dames d’Escoffier International

Marie-Annick Courtier, owner of Chef Marie Academy and mentorfor “Cooking Up Change” for the Los Angeles Unified School District, servedas chair of the judging committee for the healthy schools competition. Thewinning Santa Ana Valley High, California team also won the Nationalcompetition. The Cooking up Change program was featured on CA Channel7 ABC news. http://abclocal.go.com/kabc/story?section=news/local/los_angeles&id=9191513Cathy Thomas, Orange County Register food columnist, launched her latestbook, 50 Best Plants on the Planet, an encyclopedia of nutrient-rich fruits andvegetables with Melissa's Produce. The health benefits are highlighted with tipson how to buy, store, and prepare fruits and vegetables including 150 recipesfor simple sides and main courses.NEW YORKMelanie Young has published Getting Things Off MyChest: A Survivor’s Guide To Staying Fearless and Fabulousin the Face of Breast Cancer (Cedar Fort Inc./September10). The book provides useful information andtips from survivors and experts to help women makeinformed decisions and look and feel their best. Thebook can be pre-ordered through Amazon.com.Melanie YoungAlexandra Guarnaschelli, along with partners ScottSartiano and Richie Akiva, opened an uptown branch of Butter restaurant, inthe heart of midtown Manhattan, 70 West 45th Street. The flagship Butter islocated on Lafayette Street.Meryle Evans’ food history article on the Fourth of July in the 19th centuryappears on the Food Arts web site. “Feasting on The Fourth of July” is a lovelyserendipitous look into Fourth holiday food traditions.Sarabeth Levine’s Creamy Tomato Soup earned a sofi (Specialty OutstandingFood Innovation) Award from the Specialty Food Association.Karen Page was awarded a Certificate in Plant-Based Nutrition from CornellUniversity and the T. Colin Campbell Foundation. Her coursework was aneye-opening learning experience, informing her completion of The VegetarianFlavor Bible scheduled to be published (Little, Brown) Fall 2014. The bookwill feature the insights of America's most vegetable-enamored chefs.Liz Neumark, CEO and founder of Great Performances–one of the largestoff-premise catering companies in New York City, published a cookbook,Sylvia’s Table available on Amazon.com. The cookbook features recipes fromfarm to kitchen. Liz is the owner of an organic farm,the non-profit Sylvia Center at Katchkie Farm, wherechildren learn about fresh food.PHILADELPHIAAliza Green's thirteenth book, The Soupmaker's Kitchen:How to Save Your Scraps, Prepare a Stock, and Craftthe Perfect Pot of Soup, (Quarry Books) is a step-by-stepphoto-based “how to” book featuring excellent foodphotography by renowned photographer, Steve Legato.ST. LOUISJulia M. Usher proudly unveiled her latest online venturelast month – “Cookie Connection”, a communityto learn, share and celebrate the art of cookie decorating,http://cookieconnection.juliausher.com/home).Julia assumed the role of IACP President on June 30.SAN DIEGOCarole Bloom’s new book, Caramel (Gibbs-Smith),features 65 scrumptious recipes and 45 beautifulphotographs. Carole’s book Intensely Chocolate, wasfeatured in an article, The Lighter Side of Chocolate,in Desserts Magazine (31). Carole was a judge ofboutique chocolate bars for Taste TV, producers of the“Chocolate Salon”.Aliza GreenJulia M. UsherCarole BloomSEATTLEFran Bigelow, founder/owner of Fran’s Chocolates, wasthe featured speaker at a monthly meeting of the Instituteof Food Technologists (IFT) in Seattle. She presented a talk on “Chocolate:History, Development of Flavor, and Tasting.” Bigelow’s award-winning GraySalt Caramels are a favorite at theObama White House.Kristi Drake is co-owner of LePanier–a classic boulangerie inthe Pike Place Market, whichcelebrated its 30th anniversary inJune. Drake and her staff raised$2,000 for The Pike Place MarketFoundation, which assists theMarket’s low-income residents,by donating a portion of sales onMacaron Day (March 20).Joy Gulmon-Huri has been Kristi Drakepromoted to Director of CulinaryPrograms at the Seattle Culinary Academy. Gulmon-Huri has been employedat Seattle Central Community College for more than 40 years. In her new position,she manages the office staff, oversees department operations, and collaboratesclosely with numerous departments within the college.Sharon Kramis is celebrating 35 years as a consultant with Anthony’s Restaurants,a locally owned company that comprises 29 restaurants in 23 locationsthroughout the Pacific Northwest. Started in 1969, the company focuses onwaterfront-view locations showcasing seasonal Northwest seafood and producein relaxed dinner houses, casual-dining restaurants, and “to-go” fish-‘n’-chipsbars.Dawn Smith has been named dining-room manager and lead sommelier atStoneburner Restaurant and The Olympic Rooftop Pavilion, located in the newHotel Ballard near downtown Seattle. The restaurant and private-event spacewill revolve around stone-hearth cooking and handmade pasta using farm-freshand artisan foods from the Northwest and beyond.Kim Smith (CEPC), pastry and baking arts instructorat South Seattle Community College (SSCC), receivedthe “Outstanding Faculty Award" presented by theSSCC Foundation. Smith received her classical trainingin both culinary and specialty baking at SSCC nearly 30years ago, and has been in teaching for the past 15 years.WASHINGTON, D.C.Amy Riolo's expanded edition of her award-winning Kim Smithsecond cookbook, Nile Style: Egyptian Cuisine and Culturewas released in July. She is teaching a cooking seriesbased on the book's recipes at Living Social.Ris Lacoste, chef/owner of RIS, is proud that her eponymousrestaurant has been recognized by the U.S. HealthfulFood Council for its Responsible Epicurean andAgricultural Leadership (REAL). Being REAL certifiedis a program of USHFC to connect people who wanthealthful and sustainable food and beverage options withrestaurants who can accommodate those needs.Amy RioloSusan Soorenko, owner of Moorenko's Ice Creamfactory and cafe in Silver Spring, Md., was featured inthe spring 2013 issue of Foodshed magazine. The articledetailed the challenges of running her own manufacturingbusiness on the company’s 10th anniversary. The icecream factory offers customers an opportunity to designtheir own ice cream flavor and have it packaged for aspecial event.Michelle Poteaux and her husband Christophe, Chefs Ris Lacosteand Owners of Bastille restaurant in Alexandria, Va.,were the featured chefs for the James Beard House’s Bastille Day Fête on July 15.They presented their own five-course spin on contemporary French food befittingthe tradition of the iconic locale and the French celebration.Nancy Tringali Piho organized the first-ever Chicken Media Summit, "Chicken– Farm to Forklift," on behalf of the National Chicken Council (NCC) and theU.S. Poultry & Egg Association (USPOULTRY). The event was held April 17-19 in New Bern and Kinston, North Carolina. Nancy is the author of My TwoYear Old Eats Octopus: Raising Children Who Love to Eat Everything.FALL Quarterly 2013 29

The Brock Circle MembersCarol Brock, Dolores Snyder, Jeanne A. Voltz,Claire Boasi, Julie DannenbaumE Carolyn WenteBeth AllenEileen DuboseToria EmasPatty ErdAlice Gautsch ForemanMary Ellen GriffinCrickett KarsonMary MooreAileen RobbinsDolores SnyderVanessa TrostSharon Van MeterAtlanta ChapterDallas ChapterHouston ChapterE New Brock Circle members.ThE UlTimaTE CoffEE ExpEriEnCENespresso began more than 20 years ago with a simple butrevolutionary idea, to create the perfect cup of Espresso coffee.The unique combination of premium portioned Grand Cru coffees,stylish machines, and exceptional customer service all together providethe ultimate coffee experience both at home or for your business.Discover the World of Nespressowww.nespresso.comwww.nespresso.com/proLes Dames 09.MECH:Layout 1 8/12/09 12:17 PM Page 1e Gourmet Rice ...makes every meal scial!EAT 48g OR MORE OFWHOLE GRAINS DAILYFor ee recis and information visit mahatmarice.com“Farm Fresh from the Big Island to your Kitchen”Wailea Agricultural Group, Inc.www.waileaag.com30 Les Dames d’Escoffier International

LDEI.indd 13/5/13 4:10 PMDeadlines2014 Winter issue - October 31, 2013 | 2014 Spring issue - January 15, 20142014 summer issue - April 15, 2014 | 2014 FALL issue - August 4, 2014Photography/ImagesElectronic 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 notsend photos taken off the Internet or embedded with text in Word files or PDF files. Please identifyindividuals in photos from left to right in the message of your email. Include photo credits, ifrequired, and captions. ALL PHOTOGRAPHS MUST COME WITH CAPTIONS TO BE PUBLISHED.Member MilestonesLIST DAME’S NAME and XXX CHAPTER. Each Dame may submit up to 50 words about honors orimportant business-related activities, as preferred, to appear in print. You may email a qualityheadshot 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 phototo MM Editor, Hayley Matson-Mathes at membermilestones@aol.com by the deadline listedabove. Entries received after these dates may appear in a following issue. Photos of Damesnetworking at conferences or other chapter events may also be sent to this section.Chapter NewsCHAPTER XX (By, the submitter's name, office or title, if any). Each Chapter may submit 250words 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 theeditor in advance.) Press releases are not accepted. We regret we don't have space to print fullmenus but menu items can be included in the copy. Submissions not conforming to this formatmay not be printed due to deadlines and volunteer’s lack of time. Email to Janet Burgess atchapterprograms@aol.com by the deadline date. Entries received after this date may appearin the following issue.E-NewsletterThis bi-monthly publication will keep you informed about events in other chapters andencourages networking. Press releases are not accepted. Include an email contact, date,time, cost for chapter events. Lack of space prevents member milestones, product news, listingof cooking classes or tours. You will receive a reminder call for “e-news” email. Respond toHelen Roberts at ldeinews@gmail.com.Schnucks isProud To Partnerwith Les Damesd’Escoffier!Schnucks is a St. Louis basedfamily owned grocery companyfounded in 1939 by “Mom and Pop” –Anna Donovan Schnuck andEdwin Schnuck. Anna encouragedEdwin to open a store where theycould sell her homemade potato saladalong with quality meats.The company, now in its thirdgeneration, employs 14,500teammates in 100 stores and96 in-store pharmacies acrossthe Midwest.®POSTCARD VIEWS OF THE GLOBAL CULINARY INITIATIVEIf your chapter is involved with culinary programs and community activities thatcross 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 blogsor chapter websites. Be a guest blogger and tell us what’s on your mind! Sendinquiries to sslack363@gmail.com or ciciwmson@aol.com.Upcomingin thewinterissueComplete2013ConferenceCoverageSend Austin conference articlesfor the 2014 winter Quarterly toCiCi Williamson. Send materialfor the 2014 spring Quarterly toSusan Slack. Query with ideasfor long feature articles; refer tothe submission guidelines above.©2013 SchnucksFALL Quarterly 2013 31

AtlantaAustinBostonBritish Columbia, CanadaCharlestonChicagoCleveland/Northeast OhioColoradoDallasHawaiiHoustonKansas City/Heart of AmericaLondon, EnglandLos Angeles/Orange CountyMiamiMinneapolis/St. PaulMonterey Bay AreaNew YorkNortheastPalm SpringsPhiladelphiaPhoenixSan AntonioSan DiegoSan FranciscoSeattleSt. LouisWashington, DCP.O. Box 4961Louisville, KY 40204PREsortedFirst Classu s PostagepaidLouisville KYPermit #1051CULINARY CROSSROADS [ Innovation Location State of Mind ]Hello Dames,The Austin chapter hasworked diligently andcreatively to presentan amazing programfor you all. We wantto touch base on someof the conferencehighlights and otherevents happening thatweekend.Sign-up for the yoga sessions and thewalking and shopping tours. Don’t miss thespecialty tea and dessert session featuring2013 SOFI award recipient Sticky ToffeePudding Company, owned by Dame TracyClaros and Austin’s most popular tea café,The Steeping Room, owned by Dame AmyMarch. Check in with the Social MediaDoctor and promote the conference andyour business.Purchase localgoods throughCoterie Marketand FED-EX in thehospitality room.Come a day early and attend one of thefour optional tours we have planned foryour ultimate Austin experience: The UrbanFarm Excursion, Green Tables communityday at SFC– a day of service, The TexasWine and Salt Lick BBQ tour or the FoodTruck Treasures tour.Relax a while and stay for Sunday’sTexas Book Festival festivities. Whateveryour agenda is, please attend the Austinconference. Sit, relax, enjoy the sights, letyour hair down, kick up your heels and getto know Austin’s local Dames. Slide into aTexas southern-curated weekend that youwill not forget.See y’all soon!Cheers,Gina Burchenal and Denice WoodsUrban Farm Excursion–Hausbar FarmsSouth Congress Avenue Shopping (SoCo).Photos by Nicole Miakar