FALL 2010 - Les Dames d'Escoffier International

FEATURES4-5 A Date in the Desert6-7 Boston Celebrates 50 Years8-9 M.F.K. Fisher Award10-13 Board of Directors Meetingin Atlanta15 Postcard from New York16-17 DFV Wines18-19 Green Tables20 Culinary Garage SalesDEPARTMENTS3 President’s Message21-23 Chapter News24-25 Member Milestones26 Submission GuidelinesOn the Cover:2010 LDEI’s MFK FisherAward winners: Natalie MacLean, First PrizeWinner. Jane Black, Second Prize Winner.T. Susan Chang, Third Prize WinnerIN THIS ISSUEF A L L • 2 O 1 0Enjoy the Benefits of ConferenceAttending annual conference can be a worthwhile investmentin your professional and personal development. You will gaina better understanding of the organization and insight into thepersonality and energy of each chapter.The conference is designed to foster interaction among itsmembers, which is LDEI’s greatest asset. During a past teleforum,moderator Eileen Talanian (Philadelphia) told participants,“You just don’t get it until you get to a conference……Actually meeting and interacting with achievers in other chaptershelps to inspire oneself and motivate the other attendingmembers of your chapter to work together to achieve more…...”In today’s global economy, it’s more important than ever to optimizethe conference learning experience and maximize the exchangeof ideas. The Keynote Addresses and Seminars will delivera fresh perspective on building career and communication skills.The Leadership Retreat will provide many tools that you can useto build new skills and enhance your leadership approach.Where else could you connect with such accomplished professionalwomen to learn, network and motivate one another whilebasking in the sunny hospitality of the Palm Springs Chapter?The networking tips on page 5 will help build and nurture theLDEI community at both conference and chapter level.The mission of the LDEI Quarterly is to inform, connect andinspire its membership. As we move forward next year with dynamicinitiatives like Green Tables and The Global Culinary Initiative,founded to embrace diversity, I look forward to my continuing role aseditor. Marie Simmons (San Francisco) will fill the new EditorialBoard position of co-editor then become editor the following year.My everlasting gratitude goes to the current Board of Directorsand a terrific Editorial Board for your continued support.Heartfelt thanks to retiring Member Milestones Editor CiCiWilliamson (D.C.) who always had boundless energy to gothe “extra mile” – even during her travels to remote locations.Chapter News Editor Chandra Ram (Chicago) has been apleasure to work with – so gracious and dependable. Invaluablecopy proofers like Jane Mengenhause, Zola Nichols and LoriWillis are the invisible forces at work. Special thanks to graphicdesigners Bernie and Joni –without their magic, this magazinewould never come together! And to Greg Jewell and his staffwho get the issues out to you each month. Most of all, thanks toall the Dames and chapters who contributed excellent articlesand vibrant photos throughout the year. You are the heart andbackbone of the Quarterly.Susan Fuller Slack (Charleston)The mission of the LDEI board is to foster the growth and success of the organization bysupporting the development of new and existing chapters. It provides guidance, education,connectivity and effective communication among LDEI members.Teresa J. Farney C.H.E., C.C.P.Food EditorThe Gazette7220 Delmonico DriveColorado Springs, CO 80919(719) 636-0271 (w)teresa.farney@gazette.comSandra Matsukawa HuPrincipalSandy Hu Food Marketing LLC380 Roosevelt WaySan Francisco, CA 94114(415) 626-1765 (w)sandy@sandyhufm.comSUSAN FULLER SLACK, C.C.P.Food Writer/Culinary EducatorCulinary Bouquets116 Hurlingham DriveColumbia, SC 29223(803) 736-7103 (w)sslack363@gmail.comMarie G. KelleyPresident/OwnerKelley Productions International2047 Caminito CapaLa Jolla, CA 92037(858) 456-6609 (w)mgkelley2@sbcglobal.netDorothy R. KoteskiProfessor, Allied Health DepartmentCommunity College of Philadelphia27 Cooper Run DriveCherry Hill, NJ 08003-2244(856) 489-0052 (h)dkoteski@aol.comMary S. MooreFounder/CEOThe Cook’s Warehouse1095 Zonolite Road NE, Suite 104Atlanta, GA 30306(404) 492-9018 (w)mary@cookswarehouse.comKathy GottsackerRetail/Education/Television/Food WriterSchnuck Markets12550 Falling Leaves CourtSt. Louis, MO 63141(314) 994-2266 (w)kgottsacker@schnucks.comAliza Miriam GreenChef/Author/Consultant640 Green Briar RoadElkins Park, PA 19027(215) 635-0651 (w)cranberrybean@comcast.netMary Ellen GriffinPartnerContinental Consulting Group320 Strawberry Hill Ave., #58Stamford, CT 06902(203) 975 7610 (w)maryellengriffin@gmail.comSuzanne J. BrownCorporate Education Partners ManagerAmerican InterContinental University6600 Peachtree Dunwoody Rd500 Embassy RowAtlanta, GA 30328770/377-3488 cellbrownsuz@bellsouth.netGreg JewellPresidentAEC Management ResourcesP.O. Box 4961Louisville, KY 40204(502) 456-1851 x1gjewell@aecmanagement.com

Welcome toZola Nichols (Palm SpringsConference Chair)The Palm Springs Chapter Dames are excitedabout hosting the 2010 annual conference.It has been an honor and privilege toplan a program that will appeal to our diversemembership. The area offers exceptionalrecreational facilities and some of the bestrestaurants in the country. We want everyattendee to take home a special memory ofthe desert’s beauty, the incredible climate, theamazing crops and a night sky that seems tosparkle brighter here.A tremendous amount of work goes intoplanning a conference like this. Our committeechairs have worked tirelessly setting upfun and fabulous tours, working with localchefs and restaurateurs and researching thebest Palm Springs Valley has to offer.Nancy Cohee and Pam Bieri spearheadedthe Farm Tour, which takes us into the heartof the growing area. Nancy will share herknowledge of Native American foods duringone of the sessions. Travel writer SharonApfelbaum is behind the inspired decision totour the Living Desert, a 1200-acre open-airzoo. Mary Clare Mulhall said that in all heryears as a resort owner, most of her guestswant to go shopping, so she volunteered toset up the Cabazon Outlets tour. A formerconcierge, Francine Robertshaw researchedand helped set up the Celebrity Homes Tour,stating how much fun it is for out-of-towners.Francine also co-chaired the M.F.K. FisherAwards Reception and Dinner with NikkiBianchi.Donna Curran, Food Editor of PalmSprings Life magazine, charmedand cajoled local chefs to helpmake our Dine-Around special.Anita Manchik and BarbaraMittlemann have volunteered toman the registration desk, whileHospitality Co-chairs Trudy Yeagerand Kara Nichols will oversee thegift bags and book sales and makesure someone is always availableto make our guests feel welcome.Co-Chairs of the Chefs Showcase, Joy Lavittand Chef Gail Nottberg, convinced ConnieCultraro and her husband ChefVince, to close their restaurant andbeautiful garden to the public Fridaynight, so we can entertain LDEI.Lisa Wherry worked with our wineand cheese partners to set up anexclusive tasting. A special thank youto Publicity Chair Janet Newcomb,for gathering a stellar panel for the session,Evolution of California Cuisine,and for moderating the session.We are so grateful for LDEI’s help in settingup the rest of the program. Teresa Farney(Colorado), Barbara Petit (Atlanta), HillaryBaum (New York), Suzanne Brown(Atlanta) and Greg Jewell, recruited excitingand talented speakers for our venues. Iwould personally like to thank DianaWentworth (LA/OC) for being one ofthe first to ask, “what can I do to help?”Her session, Life as a Work of Heart,truly reflects her generous spirit. I feel soprivileged to have been the 2010 conferencechair and thank everyone for theopportunity.Top to bottom: Janet Newcomb. Trudy Yeagar, Nancy Cohee, Kara Nichols and Sharon Apfelbaum. Nikki Bianchi, Joy Lavitt and Francine Robertshaw.Anita Manchik. Zola Nichols and Mary Clare Mulhall. Lisa Wherry and Pam Bieri. Gail Nottberg and Donna Curran. Barbara Mittleman.a date in the desert4 L e s D a m e s d ’ E s c o f f i e r I n t e r n a t i o n a l

COOL FACTS ABOUTFrancine Robertshaw(Palm Springs)More than 2000 years ago, PalmSprings’ first residents were the ancestorsof today’s Agua Caliente Band ofCahuilla Indians.San Jacinto peak (named for SaintHyacinth), rising high above the cityof Palm Springs, is 10,834 feet abovesea level. Palm Springs proper is a mere474 feet above sea level.The Starlight Lounge at Palm Springs’Riviera Resort has been named one ofthe best bars in America in the August2010 issue of Playboy.The city of Palm Springs wouldn’t letSonny Bono erect the sign he wantedto display in front of his restaurant, sohe ran for mayor and won. Eventuallythis led to his running for a seat in theU.S. Congress. As mayor, Bono wasinstrumental in spearheading the PalmSprings International Film Festival.After his untimely death in a skiingaccident in 1998, his wife, Mary (BonoMack), filled his congressional seat andhas held it ever since.Irving Berlin wrote the Christmasstandard “White Christmas” at the LaQuinta Resort.The Annenberg Estate in RanchoMirage has hosted several U.S. Presidents,including Richard Nixon andRonald Reagan. Other guests includedFrank Sinatra, Bob Hope, Fred Astaire,Ginger Rogers, Queen Elizabeth II,and Mary Martin.Rancho Mirage, incorporated in 1973,became known as “The Playground ofthe Presidents” after Gerald Ford movedthere in 1977.Actress Gloria Swanson developed aBroadway musical version of “SunsetBoulevard” in Palm Desert after starringthe film version.networking: a recipe for successSusan Fuller Slack(Charleston)Grow Your Network: WinstonChurchill said, “We make a living bywhat we get, we make a life by what wegive. The most successful networkersbuild meaningful relationships by givingwith no expectation of return. Lift thelevel of professionalism and adopt an“abundance mentality,” a term coinedby Dr. Steven Covey. It exists when weare motivated by mutual prosperity andbelieve there is a boundless supply ofopportunities to go around for everyone.Relationships Matter: The most valuableexchange of ideas and contacts can comethrough casual interactions with peers.At conference, make a point to sit withDames you don’t already know, especiallyduring social events and meals. Theymay become great new friends or evencollaborators. But its best to take a Zenapproach – lose yourself in the momentand don’t be conscious of the fact you arenetworking. Like compounded interest,your new connections will continue toadd value to your investment.Networking Tools: Don’t hoard yourbusiness cards. They are like smiles -only of value when given away. Keep intouch through social media platforms likeblogs or Facebook. For real-time communication,exchange Twitter handles.Maximize Your Return: Conferencebrings like-minded people together in theright context and enables the developmentof new ideas, insights and illuminations.The 1937 film “Lost Horizon” scenesof the idyllic Shangri La were shot inPalm Canyon oasis at Tahquitz Canyonin the Indian Canyons at the extremesouth end of Palm Springs.The Coachella Valley is home to over125 golf courses.Average rainfall in Palm Springs isless than six inches a year.Looking for a date in Palm Springs?In 1927, the Medjool date varietywas introduced from Morocco intothe Coachella Valley, now known asthe “The Date Capital” of the world.Roadrunners can reach groundspeedsup to 18 mph, but rarely fly or “glide”more than 10 seconds. Related to cuckoos,they kill and swallow whole thethings we hate; tarantulas, black widowspiders, scorpions and rattlesnakes.Crushing rocks within the city ofIndian Wells is forbidden.Events like the Council of DelegatesMeeting, Sessions and panel discussionsare where “birds of a feather”interact on specific issues ofinterest. Get involved; it’s thetime to ask hard questions. Ifyou can’t attend, you can listento many of the educationalsessions at www.ldei.org.Bring Inspiration Home:More infoonline atldei.orgShare what you learn and bring new ideasback to your chapter in a conferencereport. You can create a post for yourchapter website, give an oral presentationduring a gathering or pass out aninformative two or three page summary,with URL’s for further exploration. It’sa win-win for everyone! And remember,photographs tell the story!Capture theConference Momentin a PhotoDigital photos for the Quarterlyshould be taken at the “Best”or “Highest” quality resolutionsetting. Pixel resolution shouldbe at least 300 dpi (dotsper inch). The largest imagesize is preferable for featurephotographs; otherwise 1 to2 MB is sufficient. (1.2 MB insize translates into a 4-inch x5-inch printed image.)For better photos, only usethe flash when a subject is indeep shadows. Many indoorconference events havesufficient lighting withouta flash. If you get too closewith the flash, people canend up resembling ghosts.Avoid backgrounds with brightwindows or the direct sun.Shoot lots of pictures - it’sdigital, so you can! Afterconference, share your favoritephotos with the Quarterlyeditor for publication or postthem on your chapter website(at 72 dpi). Send submissionsin Jpeg or Tiff digitalformat. Do not send themin iPhoto or Picasa, whichminimizes images for easeof transmission. Don’t embedphotos in Word documents orPDF files or crop, resize or edityour images in any way. Wewill take care of that.Tip: For efficient conferencenote taking, snap hi-resphotos of key slides duringSeminars and presentations.Skip the flash.LDEI 2010 Annual Conference October 21-24Hyatt Grand Champions Palm Springs, CAFf Aa Ll L l Q u a r t e r l y 2 0 1 0 5

Boston CelebratesFifty Yearsin Party StyleBy Lucille Saccone GiovinoGuest of Honor Michel Escoffier stands with Dinner Chairman LucilleGiovino. Lucille’s silk-satin gown was first worn by her mother, DameEda Saccone, in 1959 at the first dinner of Les Dames des Amisd’Escoffier, a group which she founded. Eda again wore the beautifulnavy gown in the same year as mother-of-the bride at Lucille’s wedding.In 1992, Les Dames des Amis d’Escoffier became the BostonChapter of LDEI.Photo by Edson DiasSixty Dames and guests dined in true epicureanfashion on April 10, 2010 at the Omni ParkerHouse, one of Boston’s oldest and finest hotels. Asan honor fittingly bestowed, the Fiftieth AnniversaryDinner was dedicated to our Founder and GrandeDame Eda Saccone on her 100 th birthday.Holding fast to Escoffier tradition, the historicallycorrect eight courses were scrupulously prepared byExecutive Chef Gerard Tice. Our wine connoisseurs,Leslie Lamb and Lisa Miller-Ryan, choseappropriate wines for each course. The celebratoryevent started in a festive and upbeat manner duringthe reception hour and increased throughout theentire dinner.Comments from attendees include: “Exceededexpectations,” “Quite thoroughly the best dinnerever,” “Service excellent,” “Space beautiful” and“Food superb.” Rave reviews from the attendees canbe credited to the committee, which included all thepast presidents: Dames Diane Cardell-Wheeler,Katherine Christie, Ana Costa, Rose Ann Francis,Lucille Giovino, Denise Graffeo, DorothéeRubin-Szuch, Joan Sweeney, Gwen Trost,and Simone Williamson; Barbara Spencer; andthe executive board of Anne Hopkins, Lee Napoli,Joan Sweeney and Jocelyn Wise.Guest of honor Michel Escoffier delighted us withhis bon mots and charming presence. He has becomea frequent guest and dear friend of the BostonChapter for over twenty years. We congratulate himon his new position as President of the FondationAuguste Escoffier. Guest and author Amanda Hesser,whom the Boston Chapter had sponsored for studyin France, was unable to attend as she was deepinto compiling all the New York Times recipes intoone huge volume. We sorely missed her but realizedwhat a mammoth task she had undertaken and6 L e s D a m e s d ’ E s c o f f i e r I n t e r n a t i o n a l

Photos by Adrienne GiovinoPhoto by Edson DiasPhoto by Edson DiasPhoto by Edson Diasunderstood that a deadline doesnot wait.Many friends in the hospitalitybusiness helped us withdonations in order to makeour dinner a lasting memory.Because of their generosity, wewere able to produce a constantrunning video of BostonDames’ history; a gift of blue,white and gold charger plateswith our logo commemoratingthe date; and a keepsake menuand program for everyone.Enough words, let’s focus onthe photographs. They expressthe joy and beauty of the day!Clockwise from top left: Escoffier table setting in the Louisa May Alcott Petite Ballroom, Omni Parker House. Michel Escoffier with new members inducted at 50th dinner.Left to right: Dames Judith Mattera, Michel Escoffier, Barbara Cardullo, Susan Chused-Still, Jennifer Wolcott and Ellen Bartlett. Cordon Bleu student Raquel DaSilvawas sponsored by Lisa O’Connor. She epitomizes the future of the culinary profession. A magnificent ice carving greeted guests at the reception. Pink grapefruitgranité with African blue basil and champagne served in an ice block on a linen doily. Boston Dames dined on seared duck breast and Hudson Valley foie gras, Asianpear relish, sun-dried cherries and pomegranate juice.Photo by Edson DiasIn your 2010 Summer Quarterly,under Boston’s ChapterNews on page 19, thereis a photograph of all theattendees at Boston’s 50thAnniversary Dinner. Takenby Edson Dias, the photocan be viewed online in theQuarterly archives under OurMembers, at the LDEI websiteat www.ldei.orgF A L L Q u a r t e r l y 2 0 1 0 7

LDEI’s 2010M.F.K. Fisher AwardsNew to this year’s competition isthat food writers could enter worksfrom Internet websites and blogs.The well-balanced entries included24 stories from newspapers,22 articles from magazines, 15excerpts from books and 14 fromInternet websites. However, two ofthe three award winners were fromInternet writing.Judges did not know the sourceof the entries because all werestripped of their authors’ names,photos and source and formattedidentically in Word 12-point TimesRoman. Per contest rules, none ofthe judges was a member of LDEI.“All three of thewinning storiesare right in sync withthe spirit of M.F.K.”-- from a judge.Natalie MacLean,First Prize WinnerCanadian WomanWins LDEI’sM.F.K. Fisher AwardRepresenting seven states, the eightjudges are food editors at BetterHomes and Gardens Magazine(Iowa), Houston Chronicle,New Orleans Times Picayune,Desert News (Salt Lake City),San Francisco Chronicle, andIndianapolis Star. A writing coachfrom Charlottesville, VA, and anewspaper columnist also judged.Unlike the past two contestswhere half the entries camefrom Dames, very few entries thisyear were written by members-- only 12 of the 75 that metrule requirements. Members ofthe 2010 M.F.K. Fisher AwardsCommittee who reviewed andupdated the rules are LouisaKasdon and Luanne Bonanno(both Northeast Chapter), BrendaMcDowell (Chicago), DeborahMintcheff (New York), BarbaraRidenhour (St. Louis), VirginiaWillis (Atlanta) and CiCiWilliamson (Washington, D.C.).By CiCi Williamson, 2010M.F.K. Award Chair“This is the best contest I’ve ever judged.Very difficult.” wrote a veteran food editorabout the 2010 LDEI’s M.F.K. Fisher Awardsfor Excellence in Culinary Writing. In theend -- after all judges’ scores were tabulated-- articles about a Canadian winery, heirloomtomatoes and squash blossoms surfaced as theprize winners.The 2010 contest had 78 entries -- thehighest number of LDEI’s three contests todate, and the competition was intense. Firstprize goes to Natalie MacLean (Toronto),an award-winning wine writer from Nepean,Ontario. Her Internet entry, “Flying High,”is a story about Featherstone Winery in Niagara,Canada. The story details the winery’sbattle to protect the vineyards from airbornepredators and weeds.In addition to $1,000, Natalie wins a tripto the LDEI Annual Conference in PalmSprings to accept the award at the October23 gala banquet honoring M.F.K. Fisher.In 2008, Natalie won third prize in LDEI’scontest for a story about women champagnemakers in France.Second prize of $500 goes to WashingtonPost staff writer Jane Black for “Snob Appeal.Won’t Someone Knock Heirloom TomatoesOff Their Pedestal?” Jane writes, “The besttomato I ate last summer was not an heirloomtomato. If those don’t seem like fightingwords, then clearly you do not take tomatoesseriously.” Although she reports having eatenterrific heirloom varieties, she pens, “Callme persnickety, but someone needs to takea stand here: ‘Heirloom’ is not synonymouswith ‘good.’ The key to a great tomato ishow it is grown.”T. Susan Chang of Leverett, Mass., afood writer and regular cookbook reviewerfor the Boston Globe, wins third prize and$250 for “Gather Ye Squash Blossoms WhileYe May,” a feature on National Public Radio’swebsite www.npr.org. The article details thehandling and cooking of squash blossomsthat “on the vine, … unfurl like a Kleenexcrumpling in reverse.” Susan reports thatpicking the blossoms is “a highly effectiveform of zucchini birth control.”8 L e s L eD s a Dm ae ms ed s ’ Ed s’ cE osf cf oi ef fr i eI nr tIe nr tn ear tn i ao tn iao ln a l

Natalie MacLean,First Prize WinnerT. Susan Chang,Third Prize Winner“I was shocked,” Natalie says in responseto being told that she had won the 2010MFK Fisher Award for Excellence in CulinaryWriting. “In fact, I’m still convincedthere’s been a tabulation error in the results,so I’m hoping to collect the award quicklybefore anyone discovers the mistake.”“On a serious note, winning this award issomething you must live up to rather thansomething you deserve. The point is toremember and honor M.F.K. Fisher and hergloriously sensuous prose.”At the World Food Media Awards inAustralia in 2005, Natalie was named theWorld’s Best Drink Writer. She has alsowon four James Beard awards and six IACPBert Greene Awards. Natalie is a leader insocial media for the wine industry. Youcan find her at twitter.com/nataliemacleanand facebook.com/natdecants. More than10,000 websites and blogs have posted herDrinks Matcher tool (nataliemaclean.com/matcher).Her columns have appeared in more than60 newspapers and magazines; more than115,000 subscribers get her free monthlynewsletter. In her book Red, White andDrunk All Over, Natalie chronicles threeyears of sipping, spitting and slogging herway through the international wine world.The book was chosen the Best Wine LiteratureBook in the English language at theGourmand World Cookbook Awards. RexPickett, author of Sideways, says that Natalie“writes about wine with a sensuous obsession,”and is “laugh-out-loud funny.”A Rhodes Scholarship finalist, she studied19-century English literature at OxfordUniversity in England and earned an MBAat UWO, London. However, all of thistraining is irrelevant to her current preoccupation.Instead, she credits the longScottish line of hard drinkers from whomshe descends for her ability to drink like afish—and for the motivation to write aboutit, in a transparent attempt to make it lookrespectable.Jane Black,Second Prize Winner“As a former judge of LDEI’sM.F.K. Fisher Award (in 2008),I know how stiff the competitionis. So it is an honor to beone of the winners. I was alsothrilled to win for an essay, ablend of personal experienceand real reporting, which Ithink can be so effective whenwriting about food.”Jane is a food writer at TheWashington Post where shecovers food politics, trends andsustainability issues. Her reportinghas taken her from Immokalee,Florida, where she wroteabout tomato pickers’ strugglefor better working conditions,to Monterey Bay, where sheattended a “secret meeting” ofthe “Sardinistas,” a group ofenvironmentalists who advocateculinary joys of small, sustainablefish.She began her career as a businessand political reporter. In2003, she switched directionsand attended culinary schoolin London. Before moving toWashington, she served as foodeditor at Boston Magazine. Jane’swriting has received many awardsincluding two James Beards forthe Washington Post Food section.Her work has also been featuredin the collections of Best FoodWriting in 2008 and 2009.“I’m more pleased thanI can say to be recognizedby Les Dames d’Escoffierand the judges for thirdprize in the M.F.K. FisherAward. I think that when wewrite about food, we sharesomething both intimate andexposed. I don’t know if it’shard for everybody, but it’scertainly hard for me. In myexperience the food writer lives, absurdly, by the following setof axioms: ‘We think, therefore we are. We think about whatwe eat. Therefore, we are what we eat.’“It’s the easiest thing in the world to fall victim to a jadedpalate and start over-intellectualizing the act of eating. WhatI always love about M.F.K. Fisher is that she knew youcould fall for what was right there on the plate before you.You could fall simply and forever, and you could live to tellabout it. I never dreamed I would have the chance to sharejust a bit in her legacy. Thank you so much for giving methat chance.”T. Susan Chang has been a food writer since 2000, whenshe first began writing for the Boston Globe. Prior to that shehad worked in academic publishing as an acquisitions editorspecializing in literary studies.Currently, Susan is a frequent contributor to the KitchenWindow series on NPR, where she also appears twice yearlywith a comprehensive list of seasonal cookbook recommendations.She is the regular cookbook reviewer for the BostonGlobe, where her reviews appear about once a month. At thecookbook indexing website www.eatyourbooks.com, Susan isthe host of the Community page and resident cookbook reviewer.She’s also the cookbook reviewer for AOL’s new website,Kitchen Daily. Links to her newest pieces can be found at www.tsusanchang.com, along with a complete list of publications.In 2004, Chang was named a Food and Society Policy Fellowby the Kellogg Foundation and began work advocating forfood sustainability. During her fellowship, she wrote federallymandated wellness policies for her regional school district andstarted a teaching garden at her children’s elementary school.She continues to advocate for kids’ nutrition and bringingfresh, local foods to the school lunchroom. Susan lives in westernMassachusetts with her husband and her two children. Sheenjoys gardening and sewing, and is excessively fond of apples.> >To read the prize-winning articles,go to www.ldei.orgF A L L Q u a r t e r l y 2 0 1 0 9

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The Atlanta Chapter serves upSouthernHospitalityto the LDEIBoard of DirectorsSusan Fuller Slack (Charleston)In late July, the LDEI Board of Directors convened in Atlanta,Georgia for their annual summer board meeting. Dames met at theSt. Regis Hotel, located in the elegant enclave of Buckhead. Thehotel’s French Art Deco design and extensive art collection readilylend themselves to the atmosphere of a grand private home. Originalart is also displayed in the guestrooms and suites.But the many charms of this Georgia peach were overshadowedby the gracious hospitality of the Atlanta Chapter Dames. Hospitalityhere is practically an art form and deeply rooted in the localSouthern culture.Inspiration in the Board RoomStanding in for President Teresa Farney (Colorado), First VicePresident Sandy Hu (San Francisco) called the meeting to orderFriday afternoon in the John Jacob Astor Board Room. An airlinessnafu in Australia created an unavoidable delay in Teresa’s return trip,so she joined the meeting via conference call.The business agenda included a review from Mary Ellen Griffin(New York) on the Chapter Presidents’ Survey that is being refined forthe conference Leadership Forum. Barbara Petit (Atlanta) providedan overview of Green Tables history and shared her plans, goals andconcerns for this important LDEI initiative. One of several positiveoutcomes of the board discussion is the integration of GT’s websiteinto LDEI’s website. Gloria Smiley (Atlanta) met with the board todiscuss LDEI current banking practices. The group also discussedthe annual Palm Springs meeting, including the development of aconference mission statement and evaluation form. President Teresagave a progress report on the LDEI auction. Marie Kelley (San Diego)discussed revisions being made on the LDEI brochure.“Too much of a good thing can be wonderful!” Mae WestThe Friday workday concluded with a top-notch dinner at Paces 88American Bistro. Conveniently located in the St. Regis, the bistro wasproclaimed one of the 20 best new restaurants in America by JohnMariani in Esquire magazine. This was the first of several opportunitiesfor the board to socialize with the Atlanta Dames. Wrapped inSouthern culinary tradition, the distinctive prix fixe menu featuredScottish salmon, Maryland Crabcakes with Short Rib Tortelloniand Grilled Beef Tenderloin. Atlanta Dame Megan Gray, Directorof St. Regis Food and Beverage, selected the exceptional menuand coordinated the lovely event. Each Dame was thrilled to finda special keepsake at her place setting. Thank you Megan, for beingthe consummate gracious hostess during the evening.Saturday evening, the Atlanta Dames whisked the board membersto the Ritz-Carlton Hotel in Buckhead for cocktails and light horsd’oeuvres. The timeless sophistication of the polished, mahogany-paneledwalls in the reception area enhanced the regal LDEI ice carving andmagnificent display of French cheeses. Peter Zampaglione, acclaimedRitz-Carlton Executive Chef, mingled with the Dames while PastryChef James Satterwhite created a “garden” of beautiful pulled sugarflowers. All the Dames were delighted that Grande Dame ShirleyCorriher was in attendance. Upon leaving, each Dame was given alittle “sugar therapy” in the form of a treat bag with homemade Frenchmacaroons. A special thank you also to Atlanta Dame Sandra Ryder,who is the Area Director of Public Relations, Ritz-Carlton Hotels.The South has risen again – and so has Canoe Restaurant in thehistoric Vinings area after the banks of the Chattahoochee overfloweda year ago causing a flood of biblical proportions. The restaurant hasbeen named one of the “Best New Restaurants” in the country by theJames Beard Foundation, and is widely acclaimed in every significantfood publication. With Dame-Chef Carvel Grant Gould (Atlanta)presiding over the kitchen, the evening began with champagne andappetizers in the restaurant’s prolific vegetable garden overlookingthe now-tranquil river.Chef Gould joined the Dames in a private dining room for severaladventurous courses, explained in detail by Canoe’s exceptional waitstaff.The contemporary Southern dishes provided an unparalleled diningexperience featuring a variety of fresh seasonal tastes and texturesthat included miso-marinated Alaskan halibut (sourced by the chef),succulent lamb, seared scallops with rhubarb sauce, artisanal bakedbreads and dark chocolate soufflé cake with fresh mint ice cream.Every aspect of the board’s final event deserved high praise and wasa “taste” of things to come during the 2011 Atlanta conference.Accolades to Carvel Grant Gould, Chapter President Andrea Caseand all the Atlanta Dames for creating a truly memorable weekend.CLOCKWISE FROM TOP LEFT: LDEI board members and Atlanta Dames enjoy champagne in the vegetable garden at Canoe Restaurant. L-R: Front Row: Sandy Hu, Mary Ellen Griffin, Carolyn O’Neil,Mary Moore, Kathy Gottsacker , Dottie Koteski and Suzanne Brown. Back Row: Kathleen Perry, Barb Pires, Gena Berry, Dana Dabruzzi, Holly Beach and Andrea Case.. Canoe’s Butter-Pop Ice Creamwith House Made Cracker Jack topping. Dana Dabruzzi, Chef Carvel Grant Gould and Barbara Pires. A trio of appetizers was served in the garden at Canoe. Dames enjoying Canoe’s prolific gardens.Canoe’s exquisite Corn Soup with Avocado Cream and Parmesan Crisp. A succulent lamb and risotto dish at Canoe.Photos: Susan SlackF A L L Q u a r t e r l y 2 0 1 0 11

ATLANTA NAMEDHOST CITY FOR 2011CONFERENCERich in diversity, history andtradition, Atlanta representsthe best of the new South– vibrant and modern withworld-class dining andshopping. After visiting severalAtlanta properties, GregJewell and the LDEI boardhave thoughtfully chosen theBuckhead Ritz-Carlton to bethe hotel site of the 2011 LesDames annual conference.Dubbed the “grande dame” ofAtlanta’s luxury hotels by Food& Wine magazine, the Ritz isfamous for pampering guestsand offers one of the city’stop tables. It recently won a2010 AAA Five Diamond HotelAward. With their signaturetouch of Southern hospitality,the Atlanta Dames will “throw”a conference you surely won’twant to miss!CLOCKWISE FROM TOP LEFT: LDEI ice carving. Ritz-Carlton Executive Pastry Chef James Satterwhite creates pulled sugar flowers. Dame GloriaSmiley and Grande Dame Shirley Corriher. Dottie Koteski samples the magnificent French cheeseboard at the Ritz. L-R Kathy Gottsacker and MaryEllen Griffin. LDEI board members at the Ritz ( L.-R.): Mary Moore, Mary Ellen Griffin, Dottie Koteski, Sandy Hu, Kathy Gottsacker, Susan Slack andSuzanne Brown.12 L e s D a m e s d ’ E s c o f f i e r I n t e r n a t i o n a l

CLOCKWISE FROM TOP LEFT: LDEI President-elect Sandy Hu. Chocolate Bar at Paces 88. Greg Jewell and Suzanne Brown. Carolyn O’Neil and Shelley Pedersen.Ritz Carlton Executive Chef Peter Zampaglione and Sandra Bank. Dame Megan Gray, Director of Food and Beverage at the Atlanta St. Regis. L-R BoardMembers Mary Moore, Dottie Koteski and Marie Kelley. Paces 88 American Bistro. Scottish Salmon with Sweet Corn & Bacon Ragoût at Paces 88.F A L L Q u a r t e r l y 2 0 1 0 13

2011 Board of Directors ToTake Charge as Palm SpringsConference Concludesby Lila Gault(President, New York)Leading LDEI in 2011, President Sandy Hu (SanFrancisco) will be joined by a dynamic Board ofDirectors, selected from eight different chapters.Serving with Sandy are: First Vice President –Mary Moore (Atlanta). Second Vice President– Susan Slack (Charleston), Third Vice President– Brenda McDowell (Chicago), Secretary - DottieKoteski (Philadelphia), Treasurer – KathleenPerry (Atlanta). The Directors-at-Large are JanetBurgess (San Diego), Mary Ellen Griffin (NewYork), and Sharon Van Meter (Dallas).As the Quarterly has grown expansively in thelast five years and is executed by a handful ofhardworking volunteers, the Board has created anew position – Quarterly co-editor – to provideeditorial assistance to the Second VP, whoseprimary responsibility is to edit four Quarterlyissues each year.Marie Simmons (San Francisco) will serve asthe Quarterly’s co-editor in 2011, then assumethe responsibilities of Second Vice President in2012, when a new co-editor will be appointed.By making this position a two-year assignment,the Board intends to bring greater editorialcontinuity to the Quarterly, as well as make theworkload more manageable.LDEI’S 2010 CornucopiaAnnual Auctionby Christine Dozal andLois Hofman, Co-chairsVisit www.cmarket.com - startingOctober 10 to browse the auction sitewhere you’ll find “priceless” experiencesfrom our members, partners andfriends, such as those listed below:* Conference Registrations* Restaurant Gift CertificatesMore infoonline atldei.org* Product Packages* Autographed Cookbooks and* Unique Culinary AdventuresSimply go to the site where it will tell you howto register. Put in your user name and set up apassword.And remember, the first 50 bidders will beentered into a raffle to win a $50 StarbucksGift Certificate!!!Where there’ssmoke - it’s notalways fire.At the Philadelphia conferencehotel last year, FrancineRobertshaw (Palm Springs)and Teresa Farney (Colorado)toast other Dames as firemenin the background check out apossible fire threat. The PalmSprings conference promisesto be just as “hot and exciting”- but hopefully without a visitfrom the local fire department.Photo: Toria Emas14 L e s D a m e s d ’ E s c o f f i e r I n t e r n a t i o n a l

Culinary Garage Salesby Mary Ellen Griffin (New York)Dames transformdonations todollarsSix Les Dames Chapters have discovered theMidas touch by morphing unused pantry anddining room items into serious earnings forscholarship and other philanthropic endeavors --and they’ve had a great time doing it! Plus, theadvertising, the exposure and the surroundingpublicity have raised chapter profiles in theircommunities.As Celia Cerasoli (Charleston) puts it, “Tag salesare a treasure hunt that few people can resist.”To raise awareness of this fundraisingopportunity and to share the collective wisdomof experienced Chapters, LDEI is gatheringsuggestions that will be updated as otherchapters try it and as veterans continue to finetunetheir events.Our thanks to the following Chapters forsharing their experiences to date: Atlanta,Charleston, Miami, Minneapolis/St. Paul,Monterey Bay, and San Diego. Following aretheir suggestions and key points to consider whenplanning a Culinary Garage (or Yard) Sale:Range of MerchandiseHome: Merchandise can include seldom-usedkitchen tools, dining room accoutrements,service items and anything that fits under thegourmet, culinary, dining, or cooking umbrellas.Garden: Barb Strand reports that Minneapolissuccessfully added a garden component thisyear, with plants, books, “garden art”, sprinklersand big rubber boots among the offerings.Books: Consider a special section for books/publications (including food/wine magazines),with the LDEI Cookbook as the centerpiece.Baked Goods: Don’t forget to offer deliciousbaked goods for sale (including cookies,which are a great impulse purchase and can beconsumed on the spot), in addition to coffeeand water.Getting OrganizedCommittee Chairs: Volunteers are thebackbone of the event. The committee shouldhave chairs for Publicity, Staffing, Pricing, Setup,Finance, Wrapping, Refreshments, Raffle,and Breakdown.Timing: Sales generally start at 8:00 or 9:00and finish by noon or 2:00, and it is helpful tohave two shifts of volunteers.Location: The venue can be a member’s homeor a more public place, such as adjoining theFarmers Market.Collection Site: If items are being collected ata site different from the sale site, plan how youwill transport the merchandise to the sale.Making Signs: Very important! This ranges fromdirectional signs on major streets to prominentdisplay of the chapter banner to signs directingconsumers to specific sections, e.g. Books,Kitchenware, Linens, Wine Accessories, Appliancesand Parts, Dishes and Cups, Silver and Crystal.Providing Identification: Order chapter apronsor other garments for Dames to wear at the sale.Additional aprons can also be sold.Schedule Volunteers: Make sure to have floatersto relieve Dames from time to time.Consider other money generators:A raffle can be another money generator, if youhave sufficient resources.If there is a fund-raiser in the future, havetickets to the event available for sale.Maria Gomez (San Diego) pointed out thatwhile their event was really positive and got agreat response among the membership, therewas a lot of physical labor involved, and thisis a caveat for smaller chapters with limitedmembership to do the heavy lifting – literally!Publicity and AdvertisingNewspaper publicity: In addition to gettingarticles in your local press (including weekendactivity listings), consider paid advertising(including garage sale listings).Flyers and signs for bookstores, cookingschools, libraries and Dames’ businesses.Internet Marketing: Encourage membersto pitch in by publicizing the event on socialmarketing sites, Facebook and e-mails.Leverage other Internet channels such asCraigslist and ask for exposure on otherorganizations’ websites and monthly e-mailnewsletters.Farmers Markets: If the event is to be held at aFarmers Market, request that they publicize thesale in their materials (e.g. newsletters, signs) fora few weeks in advance.Gathering MerchandiseMarianne Langan (Miami) pointed out thather chapter was very assertive in solicitingmerchandise from members, giving reminders atmeetings and in e-mails.Merchandise should be delivered in saleablecondition: clean, polished and ready to use.The collection location should be large enoughto group items in categories with enough spaceto review the pricing.If members can’t participate directly, they canhelp by donating water or other consumables.PricingThe goal is to move things out the door. Pricesshould be low enough in the morning to begreat deals and then “steals” when dropped tohalf price later in the day.Donors may suggest pricing but a committeeperson should review and adjust the price (asnecessary) once the merchandise is collected.On the day of the sale, empower volunteersto mark down stagnant items as neededthroughout the day, or negotiate prices.Day of the EventIdentification: Dames participating on the dayof the event should wear an identifying apronor other garment, as well as nametags and LDEIpins or bracelets.Familiarization: Dames should be prepared toexplain the merchandise in their area, as well asconstantly keep the table attractive.Setup Flow: Some chapters use a circular tableset-up (so that merchandise can be viewed fromall sides) and others prefer a U-Shape format.Electrical Outlet: If electrical appliances are forsale, an outlet is helpful for customers to testprior to purchasing.Have on hand:Water for volunteersExtra price tagsMarkersReceipt booksGrocery bagsOther wrapping materialsCheckoutLocate a cash box and stock it with varietyof small bills from the bank. Assign a Dameto guard the cash box. If using a credit cardmachine, assure that Dames know how to run it.Some chapters have a “Checkout andWrapping” station; others assign Dames tospecific tables and they handle the transactionsimmediately.Andrea Case (Atlanta) commented, “Eachmember is strategically placed with changein hand so the customer does not wait. Theysimply pick out what they want, purchase it andwe bag it immediately. No long lines.”A Positive OutcomeAn additional “plus” of this type of event is thebonding and good times among Dames who arepresent. Mary Chamberlain (Monterey Bay)commented, “Our Dames all have blue apronswith full pockets and our name and logo on thefront. We all had a great day together!”Finally, for unsold items, schedule a pickup byGoodwill, Habitat for Humanity or a similargroup 30 minutes after the scheduled closing,or donate to a nearby Church or other charity.Some chapters hold unsold items for their next“Culinary Yard Sales.”F A L L Q u a r t e r l y 2 0 1 0 15

Every visitor who is welcomed to DFVWines’ San Bernabe Vineyard in the heartof Monterey County has an unforgettableexperience because of Dame Cheryl Indelicato.Warm, personable and polished, shesets the stage for guests to relax, take in amajestic view of the surrounding vineyardsand enjoy world-class meals prepared on sitefrom the bounty of her organic garden andlocal Monterey fare.On any given day, one can find Cheryl at SanBernabe Vineyards’ hospitality center drizzlingolive oil on garden fresh grilled zucchini forafternoon guests, hosting journalists on behalfof the Monterey Vintners & Growers, leading avisitors’ tour or entertaining DFV Wines’ tradeguests. Her day is not complete until lunchor dinner is served, graced with a touch ofCheryl’s creativity and culinary talent.To say Cheryl ispassionate wouldbe an understatement.As Presidentof MontereyCounty Vintners &Growers Association(2009 – present), Director of the WineInstitute, Monterey Bay and Director ofHospitality, San Bernabe Vineyard, herfervor for the culinary arts, wine and the intersectionof the two is quite apparent. Shehas a unique way of effortless, yet impeccableentertaining. “When guests visit SanBernabe Vineyards, my goal is to provide anupscale culinary experience, while makingeach guest feel relaxed and at home, like apart of our family,” Cheryl says.As part of one of California’s oldest wine-Clockwise from left: Cheryl picks fresh produce from her organic garden. The Indelicato familygathers for a casual family dinner.16 L e s D a m e s d ’ E s c o f f i e r I n t e r n a t i o n a l

making families, Cheryl has been in the wineindustry since she was a little girl, doing oddjobs at the winery and in the vineyards with hersiblings and cousins. Today, that group of hardworking kids represents the current leadershipof DFV Wines; the third generation of thefamily owned and operated vineyards and wineries.Originally built on the hard work of patriarchGasparé Indelicato, the company wentfrom farming grapes to making its first vintageof wine in 1935 after Prohibition ended. Thisyear Delicato Family Vineyards is celebratingits 75th year of family winemaking.Although Cheryl grew up working at thewinery, her parents insisted that all of “generationthree” graduate from college and gatheroutside experience by working elsewhere for atleast three years before coming back to the familybusiness. Taking this sage advice, she earneda Bachelor of Arts Degree in Business in 1989from California State University, Stanislaus anda Registered Nursing degree in 1985.It did not take long for Cheryl to returnto the winery. Launching her official careerin 1990, she worked in various facets of thebusiness; from sales and marketing to humanresources and eventually established a newposition as Public Relations Manager in 1998.In this role, she realized that she felt mostpassionate about welcoming guests to thewinery and providing them with an authentic,gracious wine country experience.In 2000, Cheryl moved to beautiful Monterey,California with her husband ClaudeHoover and son Dominick. There sheembraced her new position as HospitalityDirector of San Bernabe Vineyards and hit herstride as hostess to her families’ crown jewelof vineyard properties, San Bernabe Vineyard.Today, under Cheryl’s successful direction,her team prepares extraordinary creations ofseasonable edibles from her organic garden forall guests to enjoy.As a member of the LDEI Monterey Countychapter since 2007, Cheryl appreciates thegenerosity and diversity of the organization.“I am inspired by how much this organizationgives back to communities across the nation,”said Cheryl,” in the way of volunteering,mentoring scholarships, and beyond. I am soproud to be a part of such an amazing groupof accomplished, motivating women.”ABOUT DFV WINESDFV Wines is a familyownedwinery with 86years of experience inCalifornia winemakingand winegrowing.Three generationsof the Indelicatofamily have overseenvineyard operationsand winemakingat their Californiaproperties and todaythe company is led byCEO and President,Chris Indelicato.The company isheadquartered inManteca, Californiawith Sales andMarketing based inNapa, California.DFV is steadfastlycommitted to craftingand representing winesof the highest qualityproduced in accordancewith sustainablewinegrowing practices.DFV Wines owns andfarms several NorthernCalifornia vineyardsincluding Clay StationVineyard in Lodi andSan Bernabe Vineyardin the Montereyappellation. The DFVWines’ portfolio,which includes GnarlyHead, Bota Box,Brazin, 337/181,Irony, Loredona andTwisted, is distributedthroughout the UnitedStates and across 60markets worldwide.F a l l Q u a r t e r l y 2 0 1 0 17

Clockwise from top left: Frenchintern Amandine Clement spent9 weeks with Valerie (Davies)Jarvis’ family making goatcheese at Heart Song Farm,producer of premium farmsteadgoat cheese.Sauteed Scallops with Peas andRhubarb-Radish Relish preparedby Jody Adams.Photo: how2heroesValerie (Davies) Jarvis’ youngdaughter Moriah cuddles a babygoat.Culinary students at the SeacoastSchool of Technology attendeda meat cutting demonstration atDole & Bailey Inc.Photo: Edible White Mountain.Dame Jody Adams cooks atthe how2heroes LunchtimeCooking Series, CambridgeCenter Farmers’ Market. Photo:how2heroesOpposite page (L -R): JasonBacon, Director of Photography,how2heroes; Jody Adams,Chef/Owner, Rialto Restaurant;Lynne Viera, President & CEO,how2heroes and Tess Gittleman,how2heroes internAn exotic dragon fruit fromBoston’s Chinatown was the toursouvenir of one student from theSeacoast School of TechnologyCulinary Arts program.Dame Karen Cook of CidervilleFarm.18 L e s D a m e s d ’ E s c o f f i e r I n t e r n a t i o n a l

High SchoolCulinary Programhosted by NEChapter DamesNortheast Chapter DameDenise Landis, a staunchsupporter of the SeacoastSchool of Technology, hasguided culinary students onlocal culinary enrichmenttours for the last severalyears. Now she includesa visit to Dame-ownedDole & Bailey Inc., a fooddistribution company inWoburn, Massachusettsfor students to learnabout artisan farming andsustainably raised meat.NE Chapter DamesCollaborate in theFarmers’ Marketand on VideoIn December, studentswere shown storage,refrigeration, and freezerfacilities, and were givena demonstration of meatcutting. The highlight was alively discussion about howgrowers, suppliers, and chefscan be environmentallyand ethically responsiblewhile producing top-qualityproducts. The tour washosted by D&B ownerNancy Matheson-Burnsand assisted by ChapterPresident Laura Sapienza-Grabski.Northeast ChapterDame Lynne Viera,founder of how2heroes,an online videocooking websitebased in Cambridge,Massachusetts takesher how-to’s to alive audience at theCambridge CenterFarmers’ Market inKendall Square everyWednesday. Chefswho have dazzledthe crowd with theirseasonal dishes includeDame Jody Adams ofRialto, Steve Johnsonof Rendezvous, andJeff Tenner of LegalSeafoods. To see thevideo of Jody makingSautéed Scallops withPeas & Rhubarb-RadishRelish at the market,visit http://how2heroes.com/blog/2010/06/24/jody-adams-showshow2-improvise-withseasonal-ingredients.You can also downloadher recipe.Green Tables: Catalyst forthe Northeast ChapterLDEI’s newly formed NortheastChapter, established in October 2009,was created to draw in members ofthe farming and food-producingcommunity who might not otherwiseconnect with city-based chapters. Thechapter was established just in timeto be included in the 2009 annualmeeting and conference.Formed by three past-presidents ofthe Boston Chapter with much experienceunder their belts, NE PresidentLaura Sapienza-Grabski, BostonPast-Presidents Nancy MathesonBurns and Kimberly McElfreshventured out in a fresh expression ofLes Dames for the Northeast.We are grateful to our InternationalMother, LDEI, for opening our borders– and membership categories!-- to include women farmers andgrowers, artisan food producers andfood activists. Many of our new NEmembers were invited to join us becauseof LDEI’s forward thinking. Whenour international organization beganto shift focus to include a sustainableagriculture, aquaculture, farm totable, etc., interest in Les Dames wasrenewed. The Green Tables Initiativewas launched in 2005 to further thelinkages between urban and rural farmsand gardens to school, restaurant andkitchen tables in LDEI chapter communitiesthroughout our internationalorganization. This has been the catalystfor this particular chapter but we are, ofcourse, primarily a food and hospitalityorganization, and we love that as well.We are the most excited about the newideas and inspiration that the newestmembers have brought. We wantedto do something different – reallydifferent! We are amped up aboutbeautiful, fresh, healthful food andthe women who grow it, prepare it,distribute it, write about it, fight forit and teach others about it.The Northeast Chapter has fortymembers, including vintners, farmers,activists, dietitians, chocolatiers, writersand culinary school teachers. Somemembers are making educationalvideos about local meats and produce,others are working to improve childhoodnutrition, and still others areopening up their farms and businessesfor educational tours of their facilities.These wonderful women were thrilledto be invited into the first Les Dameschapter whose focus is farm to table.We, like all LDEI chapters, will bededicated to education and scholarshipbut who knows where that might takeus. As new member Valerie Jarvissaid at one of our meetings, “I have10 children to care for and 90 goats tomilk twice daily – I have limited timebut want to do something worthwhilewith the time that I do have.”Because of the regional nature of ournew chapter – we plan things in variouslocations and if it is close, interests youand makes sense with your life – thenwe hope members will attend. In November,Karen Cook hosted a chapterdinner at her home at Cider Hill Farm,a 145-acre farm in Amesbury, Mass; inJuly, Denise Mallet hosted a dinner ather Black Trumpet Bistro in Portsmouth,New Hampshire, introducing GreenTables co-chair Hilary Baum to NEChapter members.Mostly we see members networkingtogether, on their own. For instance,Valerie connecting with spice expertVictoria Taylor, owner of VictoriaGourmet, to create spice mixes forgoat cheese or Lynne Viera fromhow2heroes filming food demonstrationswith Jody Adams, James BeardAward winning chef-owner of Rialto.f a l l Q u a r t e r l y 2 0 1 0 19

Chinese New Year Tea at the Mandarin Oriental HotelFrom left center, Dottie Koteski, Chef Corbin Evans, Linda Geren,Chef Royer Smith, Chef Valerie Erwin, Seeds for Learning studentgardeners and at far right, Chris Bolden-Newsome (CommunityFarm Coordinator at Seeds for Learning Farm).DAMES SOW SEEDSFOR LEARNINGby Pat Ward, Green TablesCo-ChairPhiladelphia Dames partnered withSeeds for Learning, an urban farm andentrepreneurship program, at MartinLuther King High School in December.This unique program seeks to addresssome of the challenges associated withurban living, including minimal exposureto fresh produce and limited informationabout good nutrition, which can leadto diet-related health problems. DamesEileen Talanian, Linda Geren andPat Ward taught a hands-on healthycooking class at the school in Januaryand coordinated a student trip to Linda’ssustainable High View Farm in Februaryfor a sheep shearing. There the studentssavored a country supper featuring meatsand eggs from her farm. As a thank-you,these Dames, along with Dottie Koteski,were guests at their August 30 communitylunch. With harvest from the MLKHSgarden, these energetic students and areachefs helped prepare and serve lunchonce a week for ten weeks to a range ofcommunity groups from preschool-agedchildren to shelter residents and theelderly. At the culminating event, morethan 150 guests enjoyed a bountiful arrayof dishes including gazpacho with crispyokra. Linda and Dottie were the chefs atthe August 16 lunch.It was a lovely rainy afternoon on February 23 when seven New YorkDames gathered at the Mandarin Oriental Hotel to celebrate ChineseNew Year with a Tea of Togetherness!Overlooking Central Park, the Lobby Lounge offered the perfect perchon such a dreary day. The festivities began with a toast to the Year of theDragon with La Caravelle Champagne provided by Dame, Rita Jammet.Tea came in three courses starting with a bento box of assorted dim sumand superb turnip cake – who knew that could be delicious? The secondcourse was the hotel’s famous warm ginger scones, featured daily. Weended with delicious Chinese tea cakes and washed it all down with MandarinBlossom tea. Emily Snyder and Carrie De Marte co-hosted withExecutive Chef Toni Robertson, in charge of overseeing the preparations.All-in-all, it was a wonderful way to welcome in the year of the Tiger –take it by the tale!.20 L e s D a m e s d ’ E s c o f f i e r I n t e r n a t i o n a l

Compiled byChandra Ram (Chicago)CharlestonLibba OsborneOn Saturday, June 12, the Charleston Chapter successfully hostedtheir first Culinary Tag Sale and Raffle. The event brought in nearly$4000, which will be used to benefit Les Dames’ scholarship fundand charities. The sale took place on historic King Street and featureda variety of culinary finds and handmade treats from the chapter includinga vast array of items for the kitchen and collectible pieces.In addition to the sale of vintage cookbooks, silver serviceware andlinens, attendees purchased raffle tickets for the chance to take homea number of local items and gift certificates. The sale garnered mediaattention and raised awareness for the chapter. The committeewas headed by Cecilia Cerasoli with Jacque Davis, Patricia Agnew,Linn Lesesne and Donna Gustafson. Nearly all the CharlestonDames worked during the event and many donated irresistible bakedgoods to sell. For our next project, Maggie Kennedy and KathleenRogers have begun organizing a late November Green Tables project.The chapter will co-sponsor a Harvest Fare in Marion Square inconjunction with Lowcountry Local First and the Charleston Farmers’Market. Chapter members will offer educational and entertainingprograms to help promote current market vendors.houstonChara GaffordThe Mary Nell Reck Culinary Arts Scholarship Wine Tasting Receptionwas held April 29. Profits from the event allowed us to create anendowed scholarship of $10,000 for women studying culinary artsat Houston Community College. Many thanks to Dames and ourLDEI partners who supported our efforts by donating food, wineand the venue: Bunny Becker of Becker Vineyards, Cabot CheddarCheese Vermont, Denise Ehrlich of Old Bridge Cellars, ChristinaLandrum of The Tasting Room, Phyllis Adatto of French CountryWines, Peg Lee of Central Market, Sarah Rutledge of The WestyeGroup.In May, we inducted seven new members: Allison Ford, a privatechef; Danielle Clark, client relations manager for Open Table; JaniceHays-Cavada, assistant manager of admissions for the culinaryarts program at The Art Institute Houston; Sarah Rutledge, showroomcoordinator for the Sub-Zero/Wolf showroom in Houston;Jenny Wang, head of Houston Chowhounds and a freelance foodwriter, producer and co-host of Southbound Food radio show; KimStanwyk, foodservice director at Lone Star College CyFair; andVanessa Trevino Boyd; director of wine sales and education at LascoEnterprises.(L-R): Deidre Schipani, Patricia Agnew and Chapter President Debbie Marlowe workCharleston’s tag sale. Aprons modeled by the Dames sold briskly. (L-R): CharlestonChapter Tag Sale Chair Cecilia Cerasoli with Dame Anne Semmes. (L-R): LinneLesesne and Teresa Taylor sell the Dames’ homemade cranberry scones, key limebars and cookies at Charleston’s tag sale. Tag sale cookbooks flew out the door.Charleston Dames make home-style sushi with Susan Slack during a summergathering. Photos: Susan SlackF A L L Q u a r t e r l y 2 0 1 0 21

Kansas Cit yAnne BrockhoffKansas City Dames celebrated their 11th annual Escoffier Dinner atthe Kemper Museum of Contemporary Art. Two new members wereinducted: Theresa Ng, co-owner of Bo Ling’s restaurants, and KarenSiebert of Harvesters Community Food Network. The evening began withsparkling wine and a stroll through the museum, which features worksfrom the likes of Louise Bourgeois, Dale Chihuly, Willem de Kooning,David Hockney and Wayne Thiebaud. Next came three courses fromChef Jennifer Maloney and an entertaining series of cameos of AugusteEscoffier’s life and career, courtesy of Kathy Denis.miamiMarguerite GilThe Miami Chapter had arendezvous at The CheeseCourse, where a dozenmembers attended a tastingseminar of a varietyof traditional Europeancheeses and variousAmerican artisan cheeses.We tasted the MarcelPetite Fort St. AntoineComte, which remainsthe textbook referencefor French, pressed,cooked-curd cheeses. Alsoon the menu was Neal’sYard Dairy LincolnshirePoacher. Buyers often visitNeal’s, selecting Cheddarsevery eight weeksand tasting throughyoung cheeses to selectthe batches that will bestrepresent the cheese makers.Some of the Americancheeses that weretasted included PleasantRidge Reserve (raw cow’smilk) from Dodgeville,Wisc., and Beecher’sFlagship Reserve Cheddar(pasteurized cow’s milk)from Seattle. We learnedMiami Dames enjoyed a cheese and wine tasting seminarat The Cheese Course.that the first step to appreciating cheese is to look, smell, feel and tastethe goods. Cheese is made by artisans who use their hands and expertiseto produce a variety of delicious cheeses from around the world.It’s a healthy way to eat because authentic cheeses have no artificialingredients, flavor additives or preservatives.New York Cit yPatricia CobeForget the old saying “soup to nuts!” On June 9, a group of Damesdiscovered the versatility of nuts at a lunch prepared by noted cookbookwriter Susan Herrmann Loomis, composed of recipes from herlatest book, “Nuts in the Kitchen: More Than 100 Recipes for Every Tasteand Occasion.” Nibbling on cocoa nuts with fleur de sel and Parmigianoseed sticks in the fabulous kitchen at Suzen O’Rourke’s eventspace, Cooking By the Book, we watched Loomis prepare three recipesin her book. As she assembled an easy and delectable crumbly almondcake, she suggested, “Always make dessert first because there willbe less stress preparing the rest of the meal.” However, there was noevidence of stress in the lunch we sat down to enjoy. The first course,Mushroom and Walnut Tarte Tatin, is a play on France’s most populardessert. It was followed by Tagine from Le Casbah, inspired by a dishin a restaurant in Algiers. Lemon Poppy Seed Ice Cream accompaniedthe almond cake, a recipeof Italian origin. Loomis,a former Dame when shelived in New York beforemoving to Normandywith her family, is theauthor of nine books andoperates the renownedcooking school, On RueTatin. We all went homewith autographed copiesof the book in hand,ready to welcome nuts toour kitchens. Kudos toLila Gault for arrangingthe event, to RobertaMorrell for providinglovely wines, and SuzenO’Rourke for hosting.Herrmann Loomis prepares lunch.(L-R): Event guest PatriciaGoodman and San Diego DamesTracey Amernick and VickiMogilner enjoy lunch together.Tagine from Susan HerrmannLoomis’ new book, Nuts in theKitchen.PhoenixGwen Ashley Walters and Michelle DudashThe Phoenix LDEI chapter sponsored the 3rd Annual Farmer +Chef Connection, a one-day conference on October 4. Hosted byEdible Phoenix and Phoenix Slow Food, the event brought togetherlocal chefs and restaurants with local farmers and producers to buildrelationships and nurture our local food community. For more details,visit http://fcc.eventbrite.com.In May, the Phoenix Dames enjoyed an evening of local, sustainablefood and wine at FnB restaurant in Scottsdale. Owner Pavle Milic,winemaker and film director Sam Pillsbury and Chef Charleen Badmanprepared a scrumptious five-course meal with wine pairings.Candy Lesher, Chapter PresidentEugenia Theodosopoulos, MichelleDudash and Gaye Ingram areenjoying Arizona wines.Smoked trout salad with local citrusfrom FnB restaurant in Scottsdale.Pavle Milic and Sam Pillsbury.22 L e s D a m e s d ’ E s c o f f i e r I n t e r n a t i o n a l

San AntonioLinda Triesch, Corresponding SecretaryOn May 4, the San Antonio Chapter enjoyed two events in oneday. Early in the morning, we had our second annual farm tour thatMarilyn Magaro planned with the Texas Department of Agriculture.First stop was the L&M Ranch, owned by Linda Perez, who guided usthrough her grass-fed beef operation. Next we saw Cora Lamar’s OakHills Farms, a family-run farm popular for the famous Poteet strawberriesand triple-washed, Texas-grown savoy spinach. The final stopwas a tour of Medina Valley Garden Greenhouses, which is owned byBettie Lee Wilson’s mother. Later that evening, several of the sameDames attended The Los Barrios Family Favorites, a benefit for LesDames d’ Escoffier at the Central Market Cooking School. Few restaurateursrival the authenticity or the hospitality that the Barrios familyhas been serving up for more than 20 years. This one-of-a-kind cookingclass by our own Diana Barrios Trevino revealed many familysecrets and a very special Los Barrios menu. All proceeds went to ourViola Barrios Scholarship fund.We had a lovely evening May 20 for our 2010 LDEI-San AntonioScholarship Reception. The Grand Hyatt did a fabulous job and ourscholarship recipients and their families were delighted. A specialthank you to Lainey Berkus and to Scholarship Chair Marty Gonzalezand her committee for all their hard work.Mineko Moreno teaches the art ofsushi at St. Vincent’s.San Diego Dames adopt OlivewoodGardens & Learning Center as a GreenTables Project.Food of Thailand Demonstration byPhillis Carey.Dames Janet Burgess (far left) andScholarship Chair Louise Mathews(far right) attended Amanda Deguia’sgraduation from the Art Institute inSan Diego. The chapter’s generous$5,000 scholarship enabled Amanda tograduate in the spring, rather than muchlater. Amanda is employed at Loew’sCoronado Resort in charge of the pantry,a plum for the new graduate.Carol Bloom teaches cookbook writing.San DiegoMarie KelleyOn a sunny day in May,Clockwise from top left: (L-R): Marty Gonzalez andLeslie Horn show off some of Cora Lamar’s Texas-sizeartichokes.(L-R): Di-anna Arias, Marty Gonzalez, scholarshiprecipient Kristal Alonzo with her mother.(L-R): Megan Madison, the Viola Barrios Scholarshiprecipient and Diana Barrios Trevino, the daughter of ViolaBarrios.Marty Gonzalez with scholarship recipient ElizabethHernandez.(L-R): The very proud mother of Celeste Rogers, CelesteRogers - recipient of the Lenny Angel Scholarship andChapter President Di-Anna Arias.twelve Dames became honorary 5 th grade students for the day atOlivewood Garden & Learning Center. As with any school program,a bit of homework was assigned... reading about seed balls, composting,and cooking! The field trip was conducted as if we were the schoolkids! Dressed appropriately, the Dames split into 2 groups and rotatedbetween a gardening activity and a cooking class with Caron Goldenand volunteer chef coordinator Julie Darling, After a tour and lunchin the garden, the Dames voted unanimously to “adopt” OlivewoodGardens & Learning Center as their Green Tables project. The learningcenter’s mission is to connect and motivate students and familiesfrom diverse backgrounds through organic gardening, environmentalstewardship and nutrition education.In a continuing lecture series for the Culinary Arts Program at St.Vincent de Paul’s Village in San Diego, several Dames shared theirexperience and skills with the students. Vickie Mogilner gave twoetiquette presentations, Mineko Moreno gave a sushi-making demo,Phillis Carey instructed on preparing Thai foods and Linda Billstaught cake decorating. Carole Bloom lectured on writing cookbooksand Louise Mathews taught high-tech cook/chill technology to assurefood safety and cost effectiveness. The students and staff were enthusiasticabout the classes. It was a toss up who had more fun...teachers,students or staff!f a l l Q u a r t e r l y 2 0 1 0 23

CHICAGOSue Gin, founder and CEO of Chicago-basedFlying Food Group (FFG), accepted the singularU.S. Department of Commerce MinorityBusiness Development Agency award, “MinorityGlobal Supplier of the Year (2010),” on behalf ofFFG in a presentation ceremony in Washington,D.C. on August 27.Compiled byCiCi Williamson (2003 LDEI President)ATLANTAVirginia Willis is announcing alimited release of her product line“My Southern Pantry” for Holiday2010. Offerings include HeirloomGranite Ground Grits, GeorgiaPecan Brownie Mise en Place, FrenchQuarter Spice Rub & SeasoningBlend, and Pecan-smoked Salt.For more information visit www.virginiawillis.comBOSTONGuida Ponte traveled to WashingtonD.C. in June to join First Lady Virginia WillisMichelle Obama and other chefs onthe South Lawn of the White Houseto kick off the Chefs Move to Schools program. Guida is partneringwith a local school and will work with teachers and parents to helpeducate kids about food and nutrition.Linda DeFranco-Barck, owner of Tables of Content, recentlycatered the grand opening of Farrari Maserati of New England onRoute 1 Boston. The guests were more than content with the delicioushors d’oeuvres she served. Linda has also received the award,Boston’s Best Catering Company, by The Improper Bostonian magazine.Terry Golson brought live chickens to The Boston Museum ofScience for Susan Orlean’s talk. She lectured to The Wild Center,an Adirondacks nature museum, and the Westford Farmers Market.Terry also visits schools, with a live chicken, and talks to groupsabout keeping backyard chickens, and the joys of fresh, local eggs.CHARLESTONCarrie Bailey-Morey’s award-winning biscuit company, Callie’sCharleston Biscuits, was featured in the September issue of CountryLiving magazine. The artisanal, home-style biscuits are legendary inCharleston and have been featured in top magazines and showcasedon the Food Network.Nathalie Dupree, Southern chef and cookbook author, continues toeducate cooks on Southern cuisine. She was featured in the August-September issue of Taste of the South magazine and contributedrecipes for chicken skillet dinners.Los AngelesMelinda Morgan Kartsonis reports thather company, Morgan Marketing & PublicRelations LLC, was honored in May by theCalifornia Small Business Association as a California Small Business ofthe Year. Nominated by California Assemblyman Chuck DeVore, theagency was honored for its dedication and service within the state.PHILADELPHIAAmy Edelman’s bakery, The Night Kitchen, was featured on TheLearning Channel’s “Fabulous Cakes” show July 26. The show followstwo Philly bakeries creating cakes. Her Earth Day cake was created forPhilly’s Sustainable Business Network’s SustainaBall fundraiser. www.nightkitchenbakery.comPHOENIXCindy Gentry, founder of the downtown Phoenix Farmers’ Market,was recently awarded the Center City Starr Award. This award is givento men and women from the public and private sectors who have madeoutstanding contributions to advance the quality of life and further therenaissance of Phoenix’s Central City.Sharon Salomon, MS, RD, has two essays in the newly released book,Edible, a Celebration of Local Foods Book. Sharon is the chapter’s vicepresident.SAN ANTONIOThe June 13 “Taste” section of the Express-News showcased two Dames.June Hayes’ beautiful food styling was evident on page H1 with theWatermelon Thai Salad and the Watermelon and Honey-GingeredPork Kebabs. The Texas Watermelon Association asked June and aphotographer from Austin to work on this endeavor.Diana Barrios Trevino was featured in a story about her trip to theWhite House to showcase food from the Southwest region of theUnited States. The headline was “Los Barrios’ puffy tacos a hit at theWhite House.” www.mysanantonio.comSAN DIEGOMarie Kelley, Food Chairmanof the 2010 “Celebrity ChefsCook” Gala, a benefit for theUC San Diego Moores CancerCenter, welcomed guest ChefsSharon Van Meter (Dallas) andRoberta Adamo (Philadelphia).Marie also food styled JennyCraig TV commercials withspokesman Jason Alexanderat Culver City Studios, LosAngeles.Sue Gin of theChicago-basedFlying Food Group(L to R): Dames Sharon Van Meter, Marie Kelley,Roberta Adamo24 L e s D a m e s d ’ E s c o f f i e r I n t e r n a t i o n a l

SAN FranciscoNancy Oakes’ new restaurant Prospect opened in earlysummer, 17 years after the opening of Boulevard. Hernew restaurant is at The Infinity, near San Francisco’sEmbarcadero. With her team of Pam Mazzola andKathy King, Nancy designed Prospect with a casual,contemporary focus. (300 Spear Street, San Francisco,CA; www.prospectsf.com)In MemoriamDame Liesel Flashenberg(Washington D.C.)SEATTLEThree Seattle Dames were honored with covetedIACP Awards of Excellence during the 2010 AnnualConference in Portland, Ore. Marilyn Tausend,president/owner of Culinary Adventures, Inc., wasawarded Culinary Tour Operator of the Year; AmyMuzyka-McGuire was named Nutritionist of theYear; and JoAnne Naganawa was the recipe editor/recipe contributor for Darigold’s FRESH magazine,“Connecting our Farmers to our Customers”, whichwon Corporate Marketing Campaign of the Year.WASHINGTON, D.C.Carla Hall is pictured on the cover of the AugustWashingtonian magazine along with three other D.C.-area Top Chef finalists. An article inside gives theirratings for the best area hot dogs.Eileen Dykes and CiCi Williamson received the“highest award bestowed by USDA” from Secretary ofAgriculture Tom Vilsack for development, planningand execution of the 2010 Food Safety EducationConference, “Advancements in Food Safety Education:Trends, Tools, and Technologies,” held in Atlanta inMarch. Over 700 food safety professionals attended theconference. The group achievement award was one ofonly 31 awards given at the 62nd Secretary’s AnnualHonor Awards August 3. The USDA employs over105,000. Eileen and CiCi are food safety experts atUSDA’s Food Safety and Inspection Service.Polly Wiedmaier and her husband Robert openedtheir fourth restaurant in July, Mussel Bar in downtownBethesda, MD. It’s a Flemish-style gastro pub servingmussels multiple ways, oysters, wood-fired tarts, Donerkabobs, soups/salads, and 40 Belgian beers includingRobert’s exclusive brew, “Antigoon.” They also ownMarcel’s, Brasserie Beck & BRABO.by Katherine Newell Smith (Washington D.C.)Liesel was gone from us so quickly. It was only seven weeks from the diagnosisof her inoperable lung cancer -- though she had been struggling for monthswith what she thought was just a cough (she had never smoked) -- until herdeath on August 3, three weeks shy of her 65th birthday. Many of us hadthought Liesel might rally and be with us for a good while longer. It wouldcertainly have been in character for her to do so. Liesel radiated enormousinner strength along with her beauty, intelligence, thoughtfulness, purposefulness,grace and joie de vivre. She exhibited those traits through her workat Through The Kitchen Door, the non-profit she founded in 1999 with herbeloved husband Dan Nachtigal, as she taught low-income Washington-areaLatinas and at-risk youth self esteem, nutrition, cooking, home managementand other job and life skills. By example, she showed them how to createhealthier and more productive and joyful lives for themselves and theirfamilies. Those qualities also account for her loving family and wide circleof devoted friends, including so many Dames.Liesel was poised to assume the Washington D.C. Chapter presidency whenshe learned she was gravely ill and had to resign. She had been active on theD.C. Board and Grants, Scholarships and Green Tables committees and servedon the LDEI Global Culinary Initiatives (GCI) steering committee. Her visionfor the chapter in the coming year included establishing a GCI programand expanding Green Tables into low-income schools. Those will go forth.In a June 15 note to inform family and friends of her condition, she wrote:“It is so interesting how quickly everything changes. I think I will write a listof the best things about all this - at the top is the decision to never have todeal with anything petty again and just spend time on the important and thepleasurable. That includes seeing and being in touch with family and friends.”And, “Eat more family meals” reads the August 3 CarePages post as oneof Liesel’s last wishes. How emblematic of Liesel’s life: Hold your family andfriends close and nourish them.She nourished us with her friendship and thoughtful presence. She delightedus with her sense of style and extraordinary thrift-store couture finds andreminded us that she always kept a bottle of “something bubbly” in the fridge.She lived as if she knew there was always something to celebrate.F a l l Q u a r t e r l y 2 0 1 0 25

DeadlinesWINTER QUARTERLY, 2011....... NOVEMBER 15, 2010Photography/ImagesE-mail photos must be properly focused and in color with a minimum resolution of 300 dpi (tiffsor jpegs). Do not send photos taken off the internet or photos embedded with text in Word filesor PDF files. Please identify individuals in photos from left to right in the message of your e-mail.Include photographer credits, if required. ALL PHOTOGRAPHS MUST COME WITH CAPTIONSTO BE PUBLISHED.Member MilestonesLIST DAME’S NAME (XX CHAPTER) Each Dame may submit up to 50 words about honorsor important business-related activities, as preferred, to appear in print. You may e-mail aphotograph to accompany your news, following the specifications above. Press releases andcookbook covers are not accepted. (Cookbook covers are accepted for the LDEI website.)E-mail your Member Milestones and photo to LDEI’s new MM Editor, Hayley Matson Mathes atmembermilestones@aol.com by the deadline listed above. Entries received after these dateswill appear in following issues. Photos of Dames networking at conferences or other chapterevents may also be sent to this section.Chapter NewsCHAPTER & TITLE OF EVENT (By your name, office or title, if any). Each Dame may submit 200words as you would like to see it in print. We regret we do not have space for menus. List thephotos at the end of the description with IDs and credits. Press releases are not accepted.Submissions not conforming to this format may not be printed due to deadlines and volunteer’slack of time. E-mail to Chandra Ram at cram@plateonline.com by the date listed above. Entriesreceived after this date will appear in 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 e-mail 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” e-mail. Respond toEmily Schwab at ldeinews@gmail.com.POSTCARD VIEWS OF THE GLOBAL CULINARY INITIATIVEChapters are actively involved with culinary programs and community activitiesthat cross cultural barriers. Submit a short description of your chapter’s activities(up to 200 words and 3 quality photos), which embody the spirit of the newGlobal Culinary Initiative. The “postcard” view of your chapter’s event will befeatured in an upcoming Quarterly. Send to sslack363@gmail.com.Seeking Conference WritersIf you are interested in writing about one of the Palm Springs conferenceevents for the 2011 Winter Quarterly, please contact Susan Slack at sslack363@gmail.com.Look for complete coverage of the 2010 Palm SpringsConference in the Winter 2011 Quarterly issue.26 L e s D a m e s d ’ E s c o f f i e r I n t e r n a t i o n a l

AtlantaAustinBostonBritish Columbia, CanadaCharlestonChicagoCleveland/Northeast OhioColoradoDallasHawaiiHoustonKansas City/Heart of AmericaLos Angeles/Orange CountyMinneapolis/St. PaulMonterey Bay AreaNew YorkNortheastPalm SpringsPhiladelphiaPhoenixSan AntonioSan DiegoSan FranciscoSeattleSouth FloridaSt. LouisWashington, D.C.Les Dames d’Escoffier InternationalP.O. Box 4961Louisville, KY 40204PRESORTEDFIRST CLASSUS POSTAGEPAIDNEW ALBANY, INPERMIT #62sharing gifts ofnative knowledgeand culture“Through You, My Ancient People, I Am”Palm Springs’ Agua Caliente Cultural Museum sets the stage for thedramatic story of the Agua Caliente Band of Cahuilla (Kaw-we-ah)Indians. Through their struggles, they persevered and developedextensive, complex communities. They became known by theSpanish term for hot water, Agua Caliente, in honor of the hotmineral springs, called Se-khi (boiling water).The Cahuilla are connected to the land and have always respectedthe food that came from it. Abundant water and indigenous plantsand animals throughout the area ensured stable living conditions.After the Spanish arrived, the Indians farmed crops like beans, corn,squash, melons and bean-like pods of mesquite. They ate lizards,rattlesnakes, agave, pinions and meal ground from nutritiousacorns. Grains, beans and seeds were processed on grinding surfacesmade from flat-topped boulders and bedrock outcrop. Driedmesquite pods were pounded in stone mortar and pestles then driedinto grain and flour for stew-like dishes and cakes. The Cahuillaate the fruit of the native California Desert Fan Palm - raw, cookedand ground for flour. Desert Indian art forms include pottery andbasketry, which were used for storage and cooking. The basketshave always been powerful cultural symbols, each telling a storythrough its design. Conference attendees can learn more aboutNative American Foods during their Palm Springs visit.