FALL 2010 - Les Dames d'Escoffier International

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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
Page 2: FEATURES4-5 A Date in the Desert6-7
Page 5 and 6: COOL FACTS ABOUTFrancine Robertshaw
Page 7 and 8: Photos by Adrienne GiovinoPhoto by
Page 9 and 10: Natalie MacLean,First Prize WinnerT
Page 11 and 12: The Atlanta Chapter serves upSouthe
Page 13 and 14: CLOCKWISE FROM TOP LEFT: LDEI Presi
Page 15 and 16: Culinary Garage Salesby Mary Ellen
Page 17 and 18: making families, Cheryl has been in
Page 19 and 20: High SchoolCulinary Programhosted b
Page 21 and 22: Compiled byChandra Ram (Chicago)Cha
Page 23: San AntonioLinda Triesch, Correspon
Page 28: AtlantaAustinBostonBritish Columbia

FALL 2010 - Les Dames d'Escoffier International

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