Spring 2013 - LDEIOwner My Personal Chef 100 Severn Avenue, #506 Annapolis, MD 21403-2622 (410)...

S p r i n g 2 0 1 3

PresidentMARY ELLEN GRIFFIN Ownerwww.myMEGusta.com320 Strawberry Hill Ave., #58Stamford, CT 06902(203) 975 7610 maryellengriffi [email protected]

First Vice PresidentBETH ALLENFounder/PresidentBeth Allen Associates, Inc.347 W 22nd Street, Suite #9New York, NY 10011(212) [email protected]

Second Vice PresidentLORI WILLISDirector of CommunicationsSchnuck Markets, Inc.11420 Lackland Rd.St. Louis, MO 63146(314) [email protected]

Third Vice PresidentCRICKETT KARSONOwnerLiefKarson Public Relations Ltd.23533 Merchantile Road, Suite 118Beachwood, OH 44122(216) [email protected] @LaDamefoodie

SecretaryAMY HOOPESEVP Global Sales/Chief Marketing Offi cerWente Family Estates5565 Tesla RoadLivermore, CA 94550(209) [email protected]

TreasurerANN STRATTEOwnerMy Personal Chef100 Severn Avenue, #506Annapolis, MD 21403-2622(410) [email protected]

Spring is unfolding before our eyes. in Carolina, curling tendrils of yellow Jessamine climb over fences and pines, and the irises and dogwoods are in full bloom. plants are ephemeral but the cultiva-tion of philanthropic resources is longer lasting. Th is issue salutes the power and infl uence of women. in the modern lexicon, philanthropy is synonymous with values, vision, passion and responsibility; traits that are shared by members of the Brock Circle. On page 5, Lori Wil-lis (St. louis) pays tribute to founder Carol Brock (new york) and the growing circle of savvy women whose generous donations will help shape the fi nancial future of lDei.get to know the winners of the 2012 legacy awards on pages 10-12.

Six more “legends” in the making, these impressive young women share with us their internship experiences and future goals. Meet the 2013 Board of Directors and our talented editorial Staff in

this issue. each Dame shares a favorite quote from one of our esteemed grande Dames. Th is year, the organization will bestow the title upon another distinguished woman; nominees will be introduced in the upcoming Summer Quarterly.We welcome Janet Burgess (San Diego), the new Quarterly Chapter

news editor. Th ank you to retiring editor Chandra Ram (Chicago) and to each Dame who contributed to this issue. Special thanks go to our dedicated designers, Bernie Mudd White and Joni Keith. On page 9, read about Janet and Hayley Matson-Mathes, our Mem-

ber Milestones editor. long-time Quarterly contributor and proofer Jane Mengenhauser (DC) remains part of the team. in the 2001 spring Quarterly article, “Dames Weave Th eir Webs,” she shared tips from Dames who were “promoting themselves…and their culinary philosophies on the World Wide Web.” in the same issue, Lynn Fred-ericks (new york) reported that ten Dames participated in lDei’s fi rst bridge line telephone forum. We were teetering on the edge of a social media technology breakthrough. Blogging was a new phenom-enon but MySpace, Skype, webinars, youtube, podcasts, linkedin, Wordpress, androids and aps didn’t exist. We didn’t text, tweet, pin or “follow anyone.” Facebook’s founder was a high school junior. Social Media has become a way of life and we’re part of the “cloud

generation.” Carol Brock encourages us to keep up with technology and Janet Helm leads the way! She recently hosted lDei’s fi rst webinar on pinterest, a virtual pin board for sharing photos of things that inspire you. pinterest is a valuable tool for promoting your business. recent data suggests that visual imagery drives inspiration and inspiration drives sales! Don’t miss Janet’s valuable pinning tips in her story in this issue.

Susan Fuller Slack (Charleston)

IN TH IS ISSUE

The mission of the LDEI board is to foster the growth and success of the organization by supporting the development of new and existing chapters. It provides guidance, education, connectivity and effective communication among LDEI members.

FEATURES 4-5 Brock Circle

6-9 Board of Directors 2013

9 Quarterly Editors 2013

10-12 Legacy Awards

13 Denver Board Meeting

14-15 Global Culinary Postcards 16-17 Food Day 2012

18 Dames on Television

29 Pinterest Power

DEPARTMENTS 22-25 Chapter News 26-27 Member Milestones

31 Submission Guidelines

20 13 LDEI BOARD OF DIRECTORS

2 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 l2 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

LEFT: Carol Brock in Philadelphia. (Photo: Hayley Mathes). Legacy Awards host, Dallas Dame Paula Lambert. (Photo: Gida Snyder). Hawaii Dames prepare green smoothies for Food Day (Photo: Hayley Mathes). Framed certifi cate presented to Seattle Chapter by Washington State University (5).

Carol Brock cover photo, also on page fi ve, from Vanessa Trost (New York).

Chapter Board LiaisonsMARIA GOMEZManager, Global AccountsHelmsBriscoe11241 Avenida del GataoSan Diego, CA 92126(858) [email protected] REX-JOHNSONFounder/OwnerNorthwest Wining and Dining, LLC98 Union Street, Suite 1009Seattle, WA 98101(206) [email protected] STACY ZEIGLER, CMP, CPCEDirector of SalesBold American Events877 W. Marietta Street NWStudio K-102Atlanta, GA 30318-5285(678) [email protected]

Immediate Past PresidentMARY S. MOOREFounder/CEOThe Cook's Warehouse1075 Zonolite Road, NE, Suite 1-CAtlanta, GA 30306(404) 492-9018 [email protected] Twitter @Cookswarehouse

Executive DirectorGREG JEWELLPresidentAEC Management ResourcesP.O. Box 4961Louisville, KY 40204(502) 456-1851 [email protected]

S P R I N G • 2 O 1 3S P R I N G • 2 O 1 3“Never doubt that a small group of thoughtful, committed people can change the world. Indeed, it is the only thing that ever has.” - Margaret Mead

greetings to everyone, both you who have just gotten through a major cold snap in much of the united States and our sister Dames in Canada and the uK.your lDei Board has just

devoted a weekend to identifying and prioritizing our objectives for 2013, as well as spending signifi cant hours in refi ning the Brock Circle and communicat-ing with the austin Conference and green tables Committees.look for news from lDei soon

detailing the honors and benefi ts that will accrue to members of the Brock Circle. Th ese are the very special people and orga-nizations (such as the atlanta and Dallas Chapters) who have stepped up with pledges of $10,000 over a ten-year period to provide the fi nancial founda-tion which will ensure that our strategic needs can be fulfi lled in the future and that we continue to bring true value to members, for example, through conference enhancement over the years.We are in awe of the fabulous

groundwork the austin Com-mittee, led by Gina Burchenal and Denice Woods, has already done in preparation for this year’s annual Conference. Our Director of partnership Devel-opment, Brent Frei, has been working with Beth Allen (new york, lDei 1st Vp/president-elect) in creating an exciting new brochure outlining the benefi ts that will accrue to the wonderful companies who sup-port us as partners at Conference and beyond:

www.ldei.org (Click on Sponsors, then on the link at the top of the page.)Contact Brent if you are

aware of any opportunities he should pursue. green tables will continue

its excellent partnership with national Food Day in 2013, in addition to the activities that chapters are pursuing indepen-

dently. We join Chairs Linda Geren (philadelphia) and Lynn Fredericks (new york) in encouraging chapters to engage with national Food Day. introducing a new member

benefi t: affi nity Discounts! as you are already aware, mem-bers of lDei are eligible for a discount from Fedex. Kathleen Perry (atlanta) has worked

tirelessly to research similar discounts, and details of this expanded program will be com-municated in the coming weeks.Questions have bubbled up

regarding how lDei’s grande Dame award works. it is simple: chapter presidents have already been asked for nominations (in-cluding nominees’ commitment to attend the grande Dame Ban-quet, if selected). a woman who has been previously nominated, and not selected, may be resub-mitted, and nominees may be Dames or non-members. each chapter may submit one nomi-nation, which is then vetted for qualifi cations and completeness. all nominees are then submitted to chapters at which point they vote for their top three. Check out lDei in the news:http://usatodayeducate.com/

staging/ (Search for, gender politics in the professional kitchen)p.S. Stop the presses! We have

just learned that the austin Key-note Speaker will be the dynamic roz Mallet, CeO/president at phasenext Hospitality, and national restaurant association Chair of the Board of Directors. and, she will arrive in time to join us for the optional Dames across texas event on Th ursday night, October 23. Come on down!

Best regards,

Mary ellen griffi n

S p r i n g Q u a r t e r l y 2 0 1 3 3

Spring into action: lDei Board plants Seeds for Future growth

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S AVE THE DATE ! O c to b e r 2 4 – 2 7A n nu a l C o n fe re n c e i n Au s t i n , Texa s !

www.ldei.org (Click on Sponsors, then on the link at the top of the page.)

aware of any opportunities

4 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

carol Brock, dolores Snyder, Jeanne Voltz-McKnight, claire Boasi, Julie dannenbaum

eileen dubose | toria emas | Patty erd | alice Gautsch foreman | Mary ellen Griffin | Mary Moore

aileen robbins | dolores Snyder | Sharon Van Meter | atlanta chapter | dallas chapter

the Brock circle Members


“Each time a women becomes a member of Les Dames, a bit of stardust lands on her and she achieves more than she ever would have otherwise.”

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By lori Willis (St. louis)new york Dame Carol Brock, the founder of

les Dames d’escoffier international (lDei), looks forward to attending conference each year, when excitement is palpable and the organization crackles with energy and light. She says, “it’s that wonderful enthusiasm and joy that the members take back with them–

the synergy–it’s like lighting a sparkler, you know?”

Many sparks were ignited when lDei’s new funding initiative, the Brock Circle, was announced at the St. louis Conference. They are still burning brightly as members have, to date, donated $29,000 in cash and $110,250 in pledges that include a down payment and installments paid over ten years. it all started rather spontaneously

when immediate past president Mary Moore (atlanta) announced the project was in development. Alice

Gautsch Foreman (Seattle) pledged a personal match of $5,000, which sent

contributions soaring to $20,000 within hours.even the visionary Carol Brock was

amazed at how far and fast the sparks flew. She says, “i was the one dubious about

the group that wanted to raise $50,000 for the new york university (nyu) library and here, you gals have just nearly hit that with the Brock Circle idea!” Carol adds, “it’s an idea that is in the air; the ‘Circle’ is the newest twist in fundraising, so i am glad we jumped on early.”and, jump, we did! Once the funds started

pouring in, it became the lDei Board’s task to find a way to incorporate these dollars into a fund originally designed for larger dona-tions. The board later decided that the fund would accept all gifts, but membership in the Brock Circle was contingent upon pledges at

the $10,000 level and above. (The Brock Circle guidelines were finalized at the January board meeting and are now available online.) lDei president Mary Ellen Griffin says,

“We are extremely grateful to the Brock Circle members (see accompanying list) who are ensuring the financial health of our educa-tional and philanthropic ventures in the long term. This stability will enable green tables, the global Culinary initiative, conference enrichment and other endeavors aligned with lDei's mission of education, advocacy and philanthropy.”new Dame Aileen Robbins (new york),

president of The Dunn robbins group, a stra-tegic planning and marketing agency, said her decision to join the Brock Circle sprang from a passion and desire to be part of something bigger than herself.“ i went to Marisa May’s (new york) SD26 restaurant and Bar. i talked to lots of Dames there and they were fabu-lous, interesting, energetic and dedicated and i thought, ‘How great to have all this energy focused and working to serve each other and the next generation!’” Carol agrees and says, “it’s terribly important

that we show there are women in our organi-zation dedicated to our goals and who have achieved enough even to care to do this. it puts our organization in a better light. it’s important too, that we project the image of women who have achieved and this early suc-cess certainly indicates that.“ She continues, “We are now acting as women who know a bit about management, finance and so forth and i think that indicates the Brock Circle is a good financial move that will ensure the organiza-tion has funds in the future.”Carol reflects, “les Dames d'escoffier new

york (lDny) was our starter chapter (1973),...founded by and for women of out-standing gastronomic reputation dedicated to developing society's awareness of women in all phases of gastronomy.” She observed, “i feel it’s interesting all these years later we are trying

to achieve the same things in slightly different ways. lDei is keeping up with the times, but i would like to see more emphasis on technology at our conferences. We have adapted, but we are in a new age, no doubt about it.”Carol, who turns 90 December 14, has two

(of three) sons who are technology experts and is energized by their respective breakthroughs straight out of today’s headlines, much like she broke through for women years ago. “My grandmother always said, ‘if i had only been born 10 years later…’ i feel exactly same way! i was one of the first people at the New York Daily News to use a computer! i would be more into the technology."Carol has fond memories (and great stories!)

of joining Good Housekeeping in 1944 and creating luncheons for dignitaries and celebri-ties. as a food reporter for the New York Daily News, her recipes and styled photos engaged 3 million readers. Carol remembers, “i was in food when it became the subject in fashion and of reader interest; and then the great explosion of american food in united States–i feel i am a definite part of that.”She sees being part of the Brock Circle as a

way to honor yourself and others. “it’s about what you are doing for the organization, for yourself and for someone else. The money raised will enable conferences to be more dynamic which filters down into every chapter. and, realistically, it’s a tax deductible invest-ment in your future.” She adds, “i believe the financial and other benefits the Brock Circle offers to our members are just as important as helping achieve the goals of the organization.” “each time a women becomes a member of

les Dames, a bit of stardust lands on her and she achieves more than she ever would have otherwise,” Carol mused. “Of all the things i have done, i have always thought founding les Dames was very important because i am very touched by what les Dames d’escoffier means to members…this has been the greatest thing i have built.”


Igniting the Spark of Philanthropy in Women

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PresidentMary ellen griffin (new york)Mary ellen griffin is the creator and

author of www.myMegusta.com, the blog about one of life’s great pleasures–eat-ing well–and travel experi-ences, par-ticularly those involved with markets and dining. “it’s about things that please me (me gusta in Spanish) and rhymes with balabusta (yiddish for “good homemaker”).”Mary ellen also actively consults in the

food/beverage businesses, having worked with absolut and Bacardi in recent years and currently engaged with Darden restaurants.Mary ellen enjoyed a robust career in

wine and spirits marketing. Most recently, she was Vice president, Consumer rela-tionship Marketing/new Media, Diageo north america, where she led initia-tives focused on brand building through identifying and communicating directly with consumers of the corporation's distilled spirits, wine and beer brands in north america. prior to joining Diageo, she was Director of relationship Market-ing, The pillsbury Company where she was responsible for the internet team, directing consumer databases, and leading the overall new Media effort. Formerly global Director, Direct Marketing, Sea-gram Spirits and Wine group, she was instrumental in establishment of Direct Marketing at Seagram.Mary ellen holds an MBa from new

york university, an MS in Journalism from Columbia university, and is a graduate of Wellesley College. She has studied cook-

“When shall we live if not now?” grande Dame M.F.K.Fisher (San Francisco)

First Vice PresidentBeth allen (new york)Beth Allen has served as Chapter Board

liaison on the lDei Board and past president of the new york Chap-ter. She is an established cookbook producer and a recognized cookbook author. She has created twenty-three cookbooks for such major publishers as the reader’s Digest associa-tion, rodale inc., The taunton press and William Morrow. Her cookbooks include Welcome to Junior’s, Down Home Cooking, Perfect Pies and the Cooking Smart for a Healthy Heart continuity cooking series. Beth’s recent Junior’s Dessert Cookbook, co-authored with Junior’s owner alan rosen, climbed to #4 on the Wall Street Journal Best-Selling Books/Hardcover-nonfiction list. Beth’s expertise also includes: food writer, recipe developer, americanization of uK cookbooks, and creator of branded cookbooks. in addition to being an active member of les Dames for the past ten years, Beth was a past president of the new york Women’s Culinary alliance and a past member of the Board of Directors of the american Book producers association.

“The inspiration, friendship, camaraderie, sharing, and just being a part of Les Dames, has made my professional and personal life magically rewarding.” grande Dame abigail Kirsch (new york)

Second Vice Presidentlori Willis (St. louis)Lori Willis was raised in Jefferson City,

Missouri. She spent summers at her grandparents’ home in the small farm-ing town of new london, where her ap-preciation for locally grown foods began. Her mother’s traditional recipes and her father’s passion for home gardening and his adven-turesome culinary spirit inspired her. lori earned a Mass Communications

degree from lincoln university of Mis-souri in 1982. She joined family-owned Schnuck Mar-

kets, inc. in 2001. in 2006, a companywide initiative to drive “food expertise” rekindled her passion for learning about food and cu-linary arts. This is in fact, how lori became connected with les Dames d’escoffier and

“As a woman, you have the right to sup-port yourself. You have a right to make the world a better place and you have a right to enjoy what you are doing. If you pass that along then there will be room for all of us at the top.” grand Dame nathalie Dupree 2012-2013 (Charleston)

M a r y E l l e n G r i f f i n | B e t h A l l e n | L o r i W i l l i s | C r i c k e t t K a r s o n | A m y H o o p e s | A n n S t r a t t e M a r i a G o m e z - L a u r e n s | B r a i d e n R e x - J o h n s o n | S t a c y Z a i g l e r | M a r y S . M o o r e | G r e g J e w e l l

Meet the 2013

Board of dIrectorSing at the lycee technique Hotelier, paris, France, via a Craig Claiborne Scholar-ship, as well as at the Culinary institute of america in Hyde park, ny.

Beth holds a BS degree in Home econom-ics/Food Business from iowa State univer-sity and a Ma from the newhouse School of Communications at Syracuse university. Originally from Houston and still a “texan at heart,” she and her husband John hap-pily reside in the historic Chelsea neighbor-hood of new york City. Currently Beth also serves at the president of the Board of Directors of their landmark brownstone Co-op where they live.


Third Vice PresidentCrickett Karson (Cleveland)Crickett Karson’s career in social work

began after receiving her bachelor of arts in sociology and a certifi-cate in social work from John Carroll university. She worked five years in geriatrics before making a career change to fashion merchandis-ing, holding a variety of positions at Halle Brothers, a divi-sion of the storied retailer Marshall Fields.Her career in promotions and public

relations began in 1986. as a consultant, she handled numerous clients including planned parenthood and project learn. in 1992, as a senior account executive in pub-lic relations with MHW advertising and public relations, she worked with a variety of restaurant/food clients including The Honey Baked Ham Company and ground round restaurants.With Lilli Lief, she founded lief Kar-

“Remember, 'No one's more important than people'! In other words, friendship is the most important thing--not career or housework, or one's fatigue--and it needs to be tended and nurtured.” grande Dame Julia Child (new york)

Secretaryamy Hoopes (San Francisco)Amy Hoopes is executive Vice-president

and Chief Marketing Officer of Wente Family estates. She oversees all global market-ing and sales operations for the family-owned wine portfolio. This includes Wen-te Vineyards, entwine, Murrieta’s Well, Double Decker, and Hayes ranch, as well the life-style operations, The Course, The restau-rant and the Concerts at Wente Vineyards. By combining sales and marketing opera-tions, amy heads a long-term brand-driven sales strategy with the ultimate goal of po-sitioning Wente Family estates as the most respected family-owned winery in the world. amy joined Wente Family estates in 2007 as Vice president of Marketing. after graduating from the university

of pennsylvania in 1997 with a degree in anthropology, amy joined e. & J. gallo’s Management achievement program. after

“Utter simplicity does not make a dish less interesting; it's the setting and company you keep that flavor meal-memories most richly.” (Sunset ~ On dining with James Beard)

grande Dame Jerry anne Di Vecchio (San Francisco) Treasurer

ann Stratte (Washington, DC)Ann Stratte is a charter member of the

atlanta Chapter of les Dames d’escoffier but transferred her member-ship to the DC chapter in 2000. She has been active on the lDe-DC board for the past four years, includ-ing holding the office of treasurer. ann was educated at Carleton College and the university of Minnesota, then graduated from le Cordon Bleu in paris. She spent twenty years in the corporate world in sales and marketing for several companies includ-ing general Mills, Dean Foods, Frozen Spe-cialties and Wise. She became an expert in negotiating private label contracts between manufacturers and grocery chains. Most re-cently she is the owner of My personal Chef, a catering business specializing in small formal luncheons as well as cocktail and din-ner parties in the DC area. ann resides in annapolis, Maryland with her husband and two Cairn terriers, Marge and Fargo.

“Remember the pork chop theory–one pork chop in the pan goes dry. Two or more, and the fat from one feeds the other. Help other women and keep the pork chops going!” grand Dame nathalie Dupree 2012-2013 (Charleston)

M a r y E l l e n G r i f f i n | B e t h A l l e n | L o r i W i l l i s | C r i c k e t t K a r s o n | A m y H o o p e s | A n n S t r a t t e M a r i a G o m e z - L a u r e n s | B r a i d e n R e x - J o h n s o n | S t a c y Z a i g l e r | M a r y S . M o o r e | G r e g J e w e l l

Board of dIrectorSwhat led her to play a key role in the start-up of the St. louis Chapter in 2008.lori is immediate past president of her

local chapter and is currently serving a second term on the international Board as second vice president. in conjunction with Schnucks and St. louis public schools, she coordinates “Blessings in a Backpack,” a national initiative that provides healthy weekend snacks for students on free and reduced lunch. lori is a member of the united Way’s leadership circle, chairperson of Ballwin Board of adjustments and a member of the executive board of Habitat for Humanity Saint louis. lori also serves as communications advisor for The greater St. louis Food employers Council.

son public relations in 1994. The firm quickly established itself with a specialty in restaurants, food, hospitality and home design. Clients have included Chipotle Mexican grill, The Marriott Corporation, renaissance Hotels, Historic Hotels of america, Crav Vodka and The Cleveland garlic Festival.Crickett has been involved with a wide

range of non-profit organizations and is currently active with The north union Farmers Market. pro-bono projects have included Share Our Strength (children’s hunger organization) on behalf of iron Chef, Michael Symon. She and lilli co-founded the Cleveland Chapter of les Dames d’escoffier in 2005. Crickett is currently serving her second term as Third Vice president on the lDei Board.

10 years of diverse responsibilities, her last position was as Director of Marketing at e. & J. gallo Winery. in this capacity, she oversaw marketing of the Value Wine port-folio, as well as new product development and innovation for wines and spirits. amy is a member of the Communica-

tions Committee for the Wine institute and serves on the board of lDei’s San Francisco Chapter as treasurer. addition-ally, she is secretary for the livermore Valley Winegrowers association and a Marketing Committee Member for the Monterey Winegrowers association. amy lives in pleasanton with her husband and two young daughters.


Immediate Past PresidentMary Moore (atlanta)Mary Moore is immediate past president

on lDei’s Board of Directors. She served the orga-nization as twenty-second president, plus one year as first vice president and two years as treasurer. Mary is the founder and CeO of The Cook’s Ware-house (tCW), atlanta’s premier gourmet store-cooking school with four locations in Midtown, Brookhaven, Decatur and east Cobb, as well as Cookswarehouse.com. Mary opened The Cook’s Warehouse in Midtown atlanta in 1995. under her leadership, tCW expanded from one 2,500-square-foospace with a cooking school to four locations encompassing 24,800 square feet, a warehouse space, and office space and a successful cooking school in each store that now conducts more than 800 classes annually. Mary’s savvy business acumen,

“Say you have two chicken breasts—you put them in the hot pan and they’re liter-ally stuck... This is the Zen moment—you have to think happy thoughts and be at peace with the universe. Have a sip of zinfandel, BUT DON’T TOUCH THE CHICKEN BREASTS!” It takes a full 90 seconds–an eternity–for proteins to coagulate then the chicken releases all by itself.” grand Dame Shirley Corriher (atlanta)

Chapter Board LiaisonBraiden rex-Johnson (Seattle)With a journalist’s keen eye for detail and

a connoisseur’s love of fine food and wine,

“Our full humanity is contingent on our hos-pitality: we can be complete only when we are giving something away; when we sit at the table and pass the peas to the person next to us we see that person in a whole new way.” grande Dame alice Waters (San Francisco)

Chapter Board LiaisonStacy Zeigler (atlanta)a Michigan girl by birth and a Florida

girl for adolescence, Stacy Zeigler settled in atlanta after graduat-ing from the university of Miami. it wasn’t until she moved to atlanta and started working at The ritz-Carlton, that she discov-

“I think every woman should have a blowtorch.” Julia Child (new york)

Chapter Board LiaisonMaria gomez-laurens (San Diego)Maria Gomez-Laurens was born in

Mexico City and moved to San Diego in the early 80’s. Her father was a Diplomat for the Mexi-can govern-ment, and her mother an entrepreneur. as the only child, Maria was privileged to travel to many parts of the world with her parents and meet many people in different cultural settings. attending and planning special events with her father, sparked her interest in what would eventu-ally become her true passion. a year after graduating with a degree in

advertising, Marketing and Design, Maria changed her career to event production and Design. Through the years of her employment with Hilton Hotels, she was a three-time winner of “The Circle of excel-lence.” This is granted to Sales producers with the top 5% sales for the nation and the highest honor once can receive with the company worldwide.after 20 years in the Hospitality indus-

try, Maria joined HelmsBriscoe, where she manages global accounts and specializes in Mexico Central and South america. She continues to strive for excellence; and feels that the true measure of one’s character (in any chosen field), is the ability to adapt, be compassionate, listen to your customers, pay attention to details, be respectful and honest, and most of all; practice a sense of integrity.

“Find something you’re passionate about and keep tremendously interested in it” grande Dame Julia Child (new york)

Braiden Rex-Johnson has explored the pacific northwest’s leading food-and-wine regions for the past 23 years.She has

documented the efforts of pacific north-west farmers, fishers, chefs, restaurateurs, wine grow-ers, brewers, cheese makers, chocolatiers, and artisan food produc-ers in seven books, including the bestselling pike place Market series and her seminal work, “pacific northwest Wining & Dining: The people, places, Food, and Drink of Washington, Oregon, idaho, and British Columbia.” Braiden has also penned numerous articles

and posts for The Seattle times pacific northwest magazine, Wine press north-west, Seattle Homes & lifestyles, and her northwest notes blog (www.northwest-WiningandDining.com), which she started in 2004. She’s also a very active Dame. Since join-

ing the Seattle Chapter nine years ago, she has served in many capacities including president, Vice president/program Chair, and Secretary, and is currently the organi-zation’s international liaison/Communica-tions Committee Chair. Braiden and her husband of 31 years,

Spencer Johnson, live in a condominium a salmon toss from the “soul” of Seattle—the iconic pike place Market.

ered her passion for great food and travel. after eleven years with the ritz-Carlton, working her way up from catering assistant to director of catering and Conference Services, she set her sights on off premise catering. Stacy is currently the Director of Sales at Bold american events, overseeing a catering, design and group dining sales team. She won the company’s “Soul of the Family” award in 2011. With an eye for continuous education, she earned her CMp and CpCe certification. She also served five years on the national Board of naCe (national association of Catering executives). Stacy has a deep apprecia-tion for chefs! Their creativity, speed and ability to hold a conversation during the work process is amazing. She currently has to cook in complete silence– with intense focus–for any hope of success!


Executive Directorgreg Jewell (louisville)greg Jewell started his career as a tV

news producer for the aBC affiliate in louisville, but decided there had to be an easier way to make a living. He found a job in the classi-fieds that required “good writing skills, good commu-nication skills and a good sense of humor.” Thus began his career in association management.greg spent 13 years with a louisville-

based association management com-pany before founding his own firm in 2000. les Dames d’escoffier inter-national was his second management client and 2011 marked his 10-year anniversary with lDei. in addition to les Dames, his company manages four other non-profits and foundations.in his almost 25 year career in as-

sociation management, he has served in executive positions with the Society for Foodservice Management, the national association of Catering executives, the inflight Food Service association and the american Correctional Foodservice association.

Member MilestonesHayley Matson-Mathes (Hawaii)Hayley Matson-Mathes is a culinary con-

sultant living in Honolulu. She is executive director of the Hawaii Culinary education Foundation, a 501(c)(3) whose mission is to provide Hawaii’s culinary students and working chefs access to cut-ting edge culi-nary knowledge through programs featuring visiting chefs and experts. Hayley served in government and cor-porate food-related marketing positions throughout her twenty-five year career, building a comprehensive background in culinary promotions and public relations. Hayley has served in various leadership

roles including Hawaii Chapter president for two years, vice president and secretary. She and husband Michael are avid travelers and enjoy exploring the great outdoors.

“You'll never know everything about anything, especially something you love.” Julia Child (new york)

Veteran ProofreaderJane Mengenhauser (Washington DC)When a former newspaper food editor

turns to proof reading other writers’ work it’s like going from the frying pan into the fire. it’s time consuming and detailed work poring over many pages of detailed copy

“I am STILL a newspaper person. I like to open up the pages and scan across wide spaces and then pick out what I want to read.......” (San antonio express)

grande Dame rosemary Kowalski (San antonio)

Chapter NewsJanet Burgess (San Diego)Janet Burgess graduated from San Diego

State university and enjoyed a long career in law enforce-ment. She was one of the first female officers hired for patrol duties with the San Diego po-lice Department. after finishing

culinary school in 1998, Janet studied in tuscany, italy as well as The Culinary institute of america. She opened her own school, 4littleCOOKS Hands-on Cooking School, specializing in healthy cooking classes for children. She taught for many years at the Macy’s School of Cooking and developed the iron Chef Competition series for chil-dren. a food journalist and food stylist, Ja-net’s food and table settings have appeared on aBC, nBC, CBS and KuSi-tV San Diego. a founding member of the San Di-ego Chapter, Janet served as Chapter Board liaison on the international Board. Her first children’s cookbook, CHOP, COOK, MUNCH, was published in 2012.

“There is no such thing as Italian food…. In Florence, they didn't even know how to twirl spaghetti on a fork until a hundred years ago…. They ate soup, they didn't eat pasta.” Marcella Hazan (new york)

engaging personality and love for food are qualities that help make her a suc-cessful businesswoman and leader in the culinary field. among her more than 30 leadership roles and awards over the years, Georgia Trend Magazine named Mary a 2011 power Woman. Gourmet Insider Magazine honored Mary in 2011 with an all Stars award for “best merchant” practices, and tCW was named about.com’s 2012 Best Kitchenware retailer. as busy as she remains, she is actively involved with such organizations as the atlanta Community Food Bank, The Carter Center Board of Councilors, the Metro atlanta Chamber, and the Woodward academy Board of governors. Mary continues to cook up good things for lDei. She exemplifies the philosophy that in anything you do, if you’re pas-sionate about it, success will follow.

Meet the 2013

edItorSalready set in type and just days before press time. That’s exactly what i’ve been doing for the lDei Quarter-ly for several years. it’s my way of contributing to the success of lDei’s in-house showcase publication. Four times a year, the magazine is pro-duced by creative editors, writers and photographers, all of them Dames. Some-times, along the way to fruition, gremlins get into the pages and that’s where i come in, tracking down misspellings, errant com-mas, missing quotation marks, and some-times, heaven forbid, a missing byline for a great article. it’s well worth the time.


The legacy awards were a mere twinkle in lila gault’s eyes when she gave birth to this internship initiative in 2008. today it has grown into a rewarding annual program. Co-chaired by Marsha Palanci (new york) and Toria Emas (Chicago), the legacy awards committee members include: Suzanne DeGalan and Sue Huffman-Robison (San Francisco),

Trish Gelles (Seattle), Holly Hadsel-el-Hajii (Hawaii), Abigail Kirsch and Suzi O’Rourke (new york), Barbara Ostmann (St. louis), Susan Weinstein (Miami), Stacy Zeigler (atlanta) and Alison Awerbuch (new york City).Fundraising contributions from the

atlanta, BC, Dallas, new york and Miami Chapters have enabled a strong

foundation for the legacy awards. Building on this base, major funding has been made possible through a generous grant from the Julia Child Foundation for gastronomy and the Culinary arts. The Foundation renewed their $10,000 participation for this year, doubling the opportunities the legacy awards can offer potential awardees.

Happy FiFtH anniversary LDEI Legacy Awards!

“Stop calling it a kitchen. you don’t make cheese in a kitchen. you make cheese in a creamery or a factory... not a kitchen.” This was my first piece of valuable advice from Paula Lambert, seated in her office at the Mozzarella Company in Dallas on the first day of my lDei legacy awards internship. it doesn’t seem like much by way of advice, but for a cook with a back-ground in restaurants and catering, it was the first of several “eureka” moments that i experienced. Cheesemakers operate in a very different world from cooks–even a different world from bakers, whose ties to the science and art of the craft may hold more similarities. a key to quality cheesemaking is accepting these differences, and understanding

the balance between the science of cheesemaking–from the microbiology of milk to the necessity for a practically sterile work environment–and the creativity and innovation required to yield the flavor, texture and success of the final product.it’s this balance that i was able to witness first-hand at the Mozzarella Company.

paula’s cadre of loyal, hardworking employees (mostly women) are dedicated to their jobs, so much so that some have been with her for nearly the entire 30-year existence of the company. They are diligent and meticulous and, most of all, proud of the work they do and the delicious results; fresh hand-pulled, traditional-style mozzarella cheese at the fore, and about 16 other styles of cheese that rotate in seasonally.in my short but full time at the Mozzarella Factory, i was able to see and partici-

pate first- hand in practically every aspect of how the revered artisan cheese-mak-ing factory operates. The activity was non-stop, from the fresh milk pasteurizing in huge vats to the smooth, hot mozzarella curd being pulled into perfect round orbs of cheesy deliciousness at a lightening fast pace and then packaged for sale to hundreds of restaurants and stores in Dallas and surrounding areas. On the office side, i was fortunate to spend time with giles Davidson who translates his busi-ness acumen into keeping the factory running smoothly and interfacing with the cheese makers and factory management. Thirty years in business, paula stresses the importance of customer relations, taking me on excursions to restaurants that use Mozzarella Company products, where the staff takes time to come out and greet her. Somewhere in her extremely full schedule, she still finds time to attend the farmers’ market with her cheese, and to visit with old friends and loyal customers and to make new ones.an inspiration to me as a novice cheese maker, paula graciously took time to

show me the bigger picture and to give me my biggest “eureka” moment. She showed me that artisan doesn’t necessarily mean small! With the right planning, diligence and passion and above all, a quality product, artisan can also mean creating a successful brand. at our tiny dairy in the middle of the pacific, i will move forward with this new perspective and motivation. Thank you, les Dames d’escoffier international, for the wonderful opportunity and thank you paula, for this special, unforgettable experience!

My life journey has taken me to places i have never dreamed possible. if you told me 15 years ago, when i ar-rived here from ethiopia, that i would be the recipient of the 2012 les Dames d’escoffier legacy awards, i would not have believed you. But dreams do come true. My week with Chef Margaret Ch-

isholm was a life-changing experience. She immediately took me under her wing when i arrived in Canada. One of the most important aspects of the week was the opportunity to work closely with Chef Margaret and her team at Culi-nary Capers Catering. We celebrated les Dames d’escoffier’s Julia in paris gala Dinner at Four Seasons Hotel in downtown Vancouver. it was truly amazing! i have never had the opportunity to work at such a prestigious event and learn what it takes to present a 10-course dinner.My week was full of lessons, inspiration and many oppor-

tunities to meet and seek the advice of so many chefs and the incredible les Dames of British Columbia. The hospitality and generosity was world-class and so appreciated. i left Vancouver with a new set of skills, wide-open eyes and

cherished memories. i have a greater appreciation of commu-nity. Chef Margaret, you are an amazing mentor and dear sister; i will never be able to thank you enough for this outstanding experience and i appreciate you for making it possible. My journey continued at the 2012 les Dames d’escoffier

annual Conference in St. louis, Missouri. i was overwhelmed with the hospitality and i had a chance to meet so many aston-ishing women. Being inspired by their stories, their successes in life and their entrepreneurship endeavors, i was truly embraced by the spirit of les Dames.Being the recipient of the 2012 les Dames d’escoffier legacy

awards has given me the courage to take another step in real-izing my dream of owning my own restaurant. i do not expect it will be easy and do not expect for it to happen right away, but i have learned that it will happen if i am dedicated and take my inspiration from all of the Dames who have so generously shared their wisdom and encouraged me to dream big!i wish to thank each and every one of you for supporting

this award and giving back on so many levels. i hope that you continue to inspire so many of us who are truly living our dreams because of all of you. you have my deep appreciation.

this year, six legacy awards will be hosted by the following dames: 1. Catering in Atlanta: Stacy Zeigler, Shelley Pedersen, Mary Hataway, Sandra Banks, Kristy Cook, Nancy Lutz; 2. Pastry Production in Dallas: Shari Carlson; 3. Catering and Restaurant in Seattle: Lisa Dupar; 4. Farm-to-Table on Long Island’s North Fork: Paula Satur and Ursula Massoud; 5&6.Wine in Livermore, California: Carolyn Wente and Amy Hoopes.

Gida snyder Honolulu Kubee Kassaye New York City

"The Legacy Awards are one of the finest ways in which LDEI fulfills its mission of promoting and developing women leaders, truly in the spirit of Grande Dame Julia Child." - Mary ellen griffin, president, les Dames d’escoffier international

Photos: (top) Marsha Palanci and (bottom) Toria Emas.


Having no idea of what to expect upon my arrival to the north Fork of long island, i was determined to keep an open mind, trust my gut instinct and pay attention to my surroundings. i feel i gained more from this experience than i could have predicted, including a lesson in pronun-ciation of native american words…Satur Farms Paulette Satur and eberhard Muller, two very

dedicated and hard working people who endure long hours, were very gracious hosts. Satur Farms, located in Cutchogue (Catch-awg) new york, is the leading producer of leafy greens and herbs in long island, supplying many of new york City’s restaurants as well as Whole Foods stores and other markets. a passion project grown into a large scale production, Satur Farms is truly a labor of love between husband and wife. Their dedication to provide locally-grown, sustainable produce to the long island region is second only to their dedication to provide sustainable income to their employees who are provided with year-round work in both new york and Florida, where they also have farmland. This spoke volumes to me about the nature of the way paulette and eberhard do business. it is not just ecological in the sense of the environment and earth but in the sense that everyone is well cared for. This creates loyalty to the brand and promotes positive energy amongst employees, which i believe also translates directly into the plant-life they nurture and harvest. paulette Satur gave me a full tour of the packing facility and all of their

farmland. i had an inside look at their daily routine….. eberhard Muller, acclaimed chef turned farmer, took time from his workday to show me around the north Fork of long island while we shopped for dinner’s ingredients. i picked his brain about life as a restaurant chef more than i actually assisted him in the kitchen, but i was honored to work along side him, nonetheless. They so kindly welcomed me into their home for an amazing meal, which consisted of entirely local ingredients, from not only Satur Farms but the local fish monger, apple orchard, and various wineries. Paumanok Vineyardlocated in aquebogue (agwa-bog) new york, this vineyard and win-

ery represented to me the epitome of love and family. Begun many years ago as a weekend hobby, paumanok winery transitioned into a full time job for Ursula Massoud, her husband Charles and their three children. paumanok (paw-Man-awk) is the native american term for “long island” and thus the vineyard’s namesake, inspired by the poetic styling of Walt Whitman. Science and art come together in the process of wine making–this is very

clear. Monitoring pH levels and rate of fermentation in addition to careful determination of precisely when to remove the grapes from the vine are part of the ongoing process necessary to create the desired outcome. in speaking to other vintners, i was given insight to different techniques used to achieve different flavors. it varies between leaving grapes on the vine longer to adjusting the amount of leaf cover according to the amount of sunlight in a given part of the vineyard. it became clear as to why smaller batches of less commercially produced wine may carry with it a hefty price tag. and all for good reason–time and effort to pick grapes by hand and to pay such attention comes at a cost. Well worth it, in my opinion. Watching the Massoud family modify their daily routine in a moment’s

notice showed that in winemaking, one must remain flexible. reminding me that this is true in life, in general. in the words of Charles Massoud, “We are partners with Mother nature. Junior partners, that is.” This week, i met two couples, driven by their personal bond and their

similar interests, who came together to create something from nothing. it was fulfilling to witness these two success stories for myself. From both proprietors, i learned that remaining true to one’s ideals while fostering the growth of a new business is key to the ecological success of the business and the employees and families involved.

One should not scream and jump up and down in Costco. The phone call came in after the given decision date, and i had assumed that someone with a stronger resume had been chosen. i was to spend a week with Gale Gand. yikes! For a self-described introvert and largely self-taught baker, win-ning one of the les Dames d’escoffier legacy awards represented a once-in-a-lifetime, intimidating opportunity.i had ar-

ranged to spend my week in Chicago in august, when my sons would be home to run my pie food truck business. upon landing, i received a call from gale–with directions to a dinner with her elawa Farm volunteers. She explained that i would her recognize her as the short person–at 4 foot 10 inches, i am able to make gale feel like a tall person. every-one managed to put my fears at ease and welcomed me with open arms. The old-fashioned cocktails and wonderful dinner definitely helped.in august, elawa Farm is in its full glory. rows of heirloom

tomatoes, edible flowers, gigantic red okra, obscure variet-ies of eggplant and peppers–it’s a picture-perfect landscape of food. The farm is serene and misty in the morning fog. The kitchen at elawa is pristine, a hybrid of the best of a home kitchen and commercial kitchen. My tour of the farm included a visit to the wildlife conservation/ rescue opera-tion, which shares the grounds, complete with giant snapping turtle, newborn baby rattlesnakes, and bobcat. The kookabur-ras aussie and Harriet (they really do laugh) and hawk were there to greet me each morning. My experience in Chicago was largely a glimpse into what

could be. gale was a gracious and warm mentor, allowing me to intrude into her life. as i tweeted and instagrammed my journey, one of the first responses was “OMg, gale gand. i love her! i watched all of her shows in college and felt like she was my roommate. please tell me she is as warm and funny as she seemed on television–i will be so disappointed if she is not!” i was happily able to respond in the positive. i accompanied gale to a cooking demo and book signing,

during which she took the time to talk to and encourage a young girl who was interested in a culinary career. gale’s relationships with young people and her ability to mentor and encourage them was evident throughout my time spent with her. i also spent some time working with gale in the elawa Farm kitchen, and joined her at the opening of a bakery/restaurant for which she had designed the menu. Through the Dames i was able to take a brief tour of the French pastry School, which has now been added to my wish list of “where i want to go when i grow up.” in a perfect world, this is where i would like to end up someday. i see myself taking classes forever, a perpetual student of the art of baking.all good things must end. My only regret is that i failed to

LDEI Chicago Board with Legacy winner Kathy Masunaga (In front of Jean True): Back Row: L-R: Shannon Kinsella, Tami Miz-rahi, Toria Emas, Jean True, Candace Warner, Veronica Hastings, Jennifer Lamplough and Sharon Olson.

KatHy MasunaGa HonoluluJodi reMenap Los Angeles


My week at Wente started with a bang. arriving after cross-country travel, i enjoyed a lovely dinner with Amy Hoopes and was given a brief introduction to my itinerary. With just enough sleep, i dove right into harvest at the winery; elbow-deep in grapes that were picked in the dark hours of the morning, rushing to get them into temperature controlled tanks before the heat of the afternoon set in. a tour of the winery showed me how Wente is able to maintain quality at different price points; how they're experimenting with small lots in different barrels; and how the work flow hap-pens at a scale i'd never seen. after a quick shower, i had dinner with Heather from the marketing department.The next day it was out to the

vineyards! i sampled grapes with alex before sunrise and learned about her passion for sustainable agriculture and cre-ative ways to controvert pests and disease. later, i had dinner with nicole from marketing. after another night of just enough sleep, i was off again to the kitchen garden, where i met Diane, the master gardener. i saw amaranth growing for the first time and learned about crop rotation and beekeeping. after a quick lunch, i met leslie, who took me to other wineries in the area. During dinner with Julie and Kris, they shared their own stories of career and growth, passion and pursuit. touring the grounds with Sarah, i was amazed that Wente managed

to be the first golf course certified by the audubon Society, even if it meant being a safe haven for all sorts of unsavory critters (rattlesnakes and tarantulas included). to wrap it all up, i spent a morning with the chef, picking vegetables in the garden and learning about his passion for grass-fed beef raised on Wente land and paired with Wente wines. to come full circle, i sat in on a meeting where many of the people i met discussed how they could meet their goals, produce a great expe-rience, and have less of an impact on the environment.it was inspiring to hear how each of these people came to this point

in their careers, about the challenges they've faced, and the opportu-nities they've been given. it was inspiring to hear how each of these people came to this point in their careers, about the challenges they've faced, and the opportunities they've been given. When i won a legacy award to visit Wente, i expected to meet an admirable woman who would provide a brief peek into her world and experience. instead, i met ten! The week i spent at Wente felt like home amidst the vineyards, the kitchen garden, and the cellar. it was fun to be able to relate my previous experience with winegrowing and cellar work. But i was taken aback by the unbridled innovation and dedication to progress and sustainability that thrives at Wente. i was profoundly touched by the conversations i had with all the intelligent, talented, and gracious women i met.

upon learning i was a recipient of the leDi legacy awards, i began reflecting on the formative years when wine became a central focus in my life. Seven years ago, i decided to make a drastic career change from the finance world to pursue my passion as a wine and hospitality professional. now as a restau-rant general Manager and Wine Director, i continue to further my studies and obtain wine certifications; however, my time with Wente was my first journey to California wine country and no amount of study can compete with the experiences i was privi-leged to have during that visit. My mornings began before sunrise as i

joined 5th generation head winemaker Karl Wente and his team. With viticulturist alex, i collected grape samples from several vineyard blocks, which we tested for brix levels to ensure optimal picking times. in the afternoon, i joined Karl on his daily drive of the expansive vineyards and sur-vey of overall operations. We stopped to walk the rows of vines, tasting grapes as we conversed. i learned his methods in determin-ing when to harvest and the importance of his hands-on approach as he stays connected to the grape growing and winemaking processes every step of the way, and about the uniqueness the livermore vineyard sites possess. i also spent considerable time in the winery working alongside Claude, head winemaker of the Small lots. Claude is a construction worker turned winemaker, previously making wine only as a hobby. We partook in barrel sampling, sorting and processing grapes, and discussing fermenta-tion and aging techniques.Outside the winemaking team, i spent time with others who

advanced to become integral players contributing to the Wente legacy over time. i enjoyed a day with Master gardener Diane, whose passion and skills as a 10-year veteran server with a small herb garden led to the creation of her flourishing one-acre garden adjacent to The restaurant. and there was the restaurant Som-melier, Jorge. We blind-tasted wines, had “wine geek” chat about favorite regions and producers, and i learned he began in the kitchen at 17 working his way up to oversee the extensive, beauti-ful wine cellar and program. Throughout the week, i also shared delicious meals over

stimulating conversations with Wente family and executives phil Wente and Carolyn Wente and Amy Hoopes. each provided insight into the history, philosophies, and culture of the winery, restaurant, and entire company as well as their personal stories as they’ve grown into the accomplished individuals they are today. getting to know the dynamic individuals behind the brand

enabled me to grasp the true scope of Wente. They are pioneers of livermore rooted in history, family and tradition, yet they contin-ually propel forward with a resounding, underlying passion. They foster growth and cultivate opportunities for their team, which is compromised of the most passionate, talented and inspiring in-dividuals i’ve ever been fortunate enough to work amongst. This award has been a gift that not only elevated my understanding of the livermore wine region, general viticulture practices, and the processes imperative in crafting superior wines but it has been the best affirmation of my decision to follow my heart seven years ago into the amazing world of wine and hospitality. i will strive to inspire and educate others in all my future endeavors the way the Wente team did for me.

Katie dolpH Boston

Jodie battles Charlestonbring my numerous cookbooks authored by gale gand to have her autograph them. i did get the photo with her, however, proof that i did have that glorious week in Chicago. Mahalo to all the Chicago Dames for their hospitality: the concert at ravinia, the dinners, and for escorting me about so that i did not get lost. But most of all, for the open arms and friendship offered with such generosity. i hope to have the opportunity to cross paths many more times and to ex-tend an invitation to host them in Hawaii sometime soon–perhaps during the winter as an escape from the cold.

mark your calendars for the october 26, 2013 legacy awards luncheon in austin.


It takes Sysco.

By Braiden rex-Johnson (Seattle)yee-ha! in late January, the Mile-High City

not only welcomed cowboys, rodeo riders, and 4-H Club members to the national Western Stock Show, but nine lDei Board members and executive Director greg Jewell for their fi rst face-to-face meeting of 2013.During a Friday-afternoon session at Hotel

Monaco in Denver, the Board identifi ed and prioritized its objectives for 2013. lDei First Vice president/president-elect Beth Allen and lDei Director of partnership Develop-ment Brent Frei presented the jaunty new Sponsor Brochure created especially for the austin conference. a lively exchange of ideas ensued about

how best to serve lDei’s generous spon-sors at conference and year-round. Beth also introduced the newly augmented affi nity Discounts program.During Saturday sessions, the Board ham-

mered out long-term strategy and refi ned details for the Brock Circle. it also conducted conference calls with the austin Conference Committee, which has chosen “a Culinary Crossroads” as its theme, and the green tables Committee, which will continue its partnership with national Food Day in 2013. after meetings inside the hotel concluded,

the lDei Board kicked up its collective

(high) heels in Morrison, Colo-rado at Th e Fort restaurant, owned by Denver Dame Holly Arnold Kinney. eleven local members, including Chap-ter president Marcia Kramer, event organiz-ers Beverly Cox and Jan Find-later, and Denver treasurer/lDei past president Teresa Farney, turned out at the “adobe Castle” to welcome their guests. Selections from

Denver Dame Sally Davidson’s Th e Winery at Holy Cross abbey comple-mented each of four courses. Her Sangre de Cristo nouveau, a Beaujolais-style red wine, paired nicely with an appetizer platter brim-ming with bison-bone marrow, sausage, and tongue; peanut butter-stuff ed jalapeño peppers; and rocky Mountain oysters. Colorado Merlot

reserve met its match with a massive Molasses- and Chile-glazed pork Shank. goody bags and hand-painted cookies formed the fi nal thought-ful touches to a truly memorable evening. after such a productive series of business

meetings by day, and gracious outpouring of Dames-style hospitality by night, the lDei Board left Denver on a rocky Mountain high.

Reaching New Heights: 2013 Board of Directors meet in Denver2013 LDEI Board: L-R: Beth Allen, Maria Gomez, President Mary Ellen Griffi n (in pink), Braiden Rex-Johnson, Ann Stratte, Mary S. Moore, Amy Hoopes, Crickett Karson and Lori Willis. Due to a family emergency, Stacy Ziegler could not be present. President Mary Ellen Griffi n. Photos by Braiden Rex-Johnson


By Susan Fuller Slack

(Charleston)

Th e Charleston Dames and guests gath-

ered for lunch in January, at gullah Cui-

sine in nearby Mt. pleasant. Th is marked

the beginning of the chapter’s gullah

Culture initiative, an in-depth study of the

foodways of these unique people through-

out the lowcountry, an area in and around

Charleston and the coastal Sea islands.

(in georgia, this cultural group is called

gechee.) Sarah graham coordinated the

lunch and program. Th e gullah descended from africans

who involuntarily migrated from coastal

rice-growing regions of West africa––

enslaved because of their knowledge

of rice cultivation. Th ey brought with

them native cultural practices, cooking

techniques and memories of a rice-based

cuisine. geographical isolation and a

rich oral tradition helped preserve skills

and rituals, passed through the genera-

tions to gullah

descendants today. restaurant owner and acclaimed gullah

chef Charlotte Jenkins served a bountiful

lunch cooked in the style of "her mama,

her grand mamma and all the mamas

that came before her." We feasted on

collard greens, roast chicken with gullah

seasoning, yams, and gullah Spiced rice

with chicken, pork sausage, shrimp and

vegetables––a dish Oprah featured in her

magazine. Charlotte authored Gullah

Cuisine: By Land and By Sea, a culinary

history of the gullah, graced with art

from award-winning gullah painter Jona-

than green. “it all began with rice,” explained

Jonathan, who was our guest speaker.

He founded the nonprofi t lowcountry

rice project, in partnership with numer-

ous entities like the university of South

Carolina and College of Charleston. its

mission is to stimulate a rich dialog that

can provide historical accuracy on the key

role african-americans played in build-

ing South Carolina’s rice economy. rice is

symbolic of the contributions they

made to american culture––in cuisine,

art, music, language and economy.

On a mission to educate, Jonathan’s

main focus is school children, starting in

South Carolina. He particularly wants

african american students to develop

self-esteem and pride as they learn about

the vital roll their ancestors played in

american history.Jonathan's bold, colorful rice project

paintings illustrate the historical life of the

gullah and joyfully celebrate their contri-

butions to the rice economy. S.C. author

pat Conroy depicts the gullah people in

Jonathan’s paintings as, “looking like they

got dressed while staring at rainbows.”

“art is an integral part of every child’s

development. grandmothers should en-

courage this and be the main supporters

of the arts.” Jonathan adds, “Th ey’ve lived

long enough…and know how art works. “

each bite of rice that day was becom-

ing more meaningful. Jonathan’s words

were food for thought; Charlotte’s

satisfying gullah lunch was “good

food for the soul,” a phrase she prefers

over “soul food.” the foodways of this

unique culture continue to influence

the South Carolina “rice kitchen” and

the american table.

GLOBAL CULINARYpost cards

Gullah Lunch: Charleston

Dames Explore Cultural

Connections Th rough Food

Charlotte Jenkins, Sarah Graham, Anne Semmes Middle row: Lauren Mitterer, Peg Moore, Susan Wigley, Danielle Wecksler, Back row: Jennifer Goldman, Deidre Schipani, Jonathan Green, Na-thalie Dupree, Paige Crone, Susan Slack, Marion Sullivan. Photo by Paige Crone

A Gullah lunch: Collard greens, roast chicken with Gullah seasoning and Gullah Rice prepared by Chef Charlotte Jenkins.

Carolina Gold rice harvested at Charleston’s Middleton Place. The plantation’s income in colonial days was mostly from rice. Photos by Susan Slack

To winnow rice, the Gullah used coiled fanner baskets, crafted from tall dark marsh grass (bul-rush). Later they used sweetgrass, pine needles and palms. Rice in the basket would be tossed into the air and caught, as the chaff would blow away. Photo by Nancie McDermott

symbolic of the contributions they

Gullah Lunch: Charleston

Goldman, Deidre Schipani, Jonathan Green, Na-thalie Dupree, Paige Crone, Susan Slack, Marion Sullivan. Photo by Paige Crone

A Gullah lunch: Collard greens, roast chicken with Gullah seasoning and Gullah Rice prepared by Chef Charlotte Jenkins.

Carolina Gold rice harvested at Charleston’s Middleton Place. The plantation’s income in colonial days was mostly from rice. Photos by Susan Slack

To winnow rice, the Gullah used coiled fanner baskets, crafted from tall dark marsh grass (bul-rush). Later they used sweetgrass, pine needles and palms. Rice in the basket would be tossed into the air and caught, as the chaff would blow away. Photo by Nancie McDermott

Charlotte Jenkin and William Bald-win’s Gullah Cuisine cookbook cover. Evening Post Books.



By Sandy Hu (San Francisco) global Culinary initiative ChairWhen former lDei president

Suzanne Brown founded the global Culinary initiative (gCi), it provided another way for chapters to connect to the “international” promise of lDei. Th e question was, how would chapters embrace the opportunity?While participation is not mandatory,

initiatives like gCi link the chapters in common cause with a shared vision. and a gCi event can be simple to organize. For the past few years, the San Fran-

cisco Chapter has held an ancestral potluck in which members bring a dish from their culinary heritage. Th is event

is inexpensive and easy to execute, since members provide the food and drinks.after attendees load up on a smor-

gasbord of delicious international dishes, each person introduces what she brought and why it resonates with her heritage. Th ese stories are warm and rich in the telling and enable Dames to relate to one another on a deep personal level: through shared stories of food and family.For more ideas for gCi activities,

please go to the global Culinary initiative section of (ldei.org, click on the gCi tab and fi nd gCi Chapter projects. http://ldei.org/index.php?com=gci&action=chapterprojects)

Ancestral Potluck: San Francisco Dames Learn about Chapter Members through Food

CLOCKWISE FROM TOP: Sandy Hu. Dana Woldo served fragrant rugelach. San Francisco’s ancestral potluck table. Linda Anusasananan prepared Steeped Chicken Breasts from her new book, The Hakka Cookbook. Suzette Gresham, Chef/Co-Proprietor of Acquerello, contributed savory turkey soup.

By Braiden rex-Johnson (Seattle)

in early november, ethiopia’s cuisine, customs, and culture came to life for close to 40 lucky Seattle Dames, family members, and friends at enat ethiopian restaurant. Th e chapter’s global Culinary initiative (gCi) Chair Jerilyn Brusseau, gCi Committee members Maria Coassin and Karen Binder, and immedi-ate past president Martha

Marino, spearheaded the in-novative program hosted by two female ethiopian entrepreneurs: tsige Dibaba, chef/owner of enat restaurant, and amarech tegegnework, owner of yehager trading, an ethiopian food/spice/beer/wine import company.tegegnework gave a lively powerpoint

presentation, in which we learned that agriculture is ethiopia’s major commer-cial activity and coff ee is the country’s most important export crop. During the ethiopian coff ee ceremony, green coff ee

beans are roasted over a fi re and ground, then brewed in the jebena (traditional black pot). ethiopians eat with their hands, us-

ing bite-sized pieces of injera—large, elephant-ear-like circles of spongy un-leavened bread made from teff grain—to dip and grab wat—spicy vegetable- and lentil-based stews. Beef, chicken, and lamb (no pork) are eaten on special occasions. During the meal, we enjoyed ethio-

pian beers and homemade tej (honey wine); tiny cups of dark, strong ethiopi-an coff ee fortifi ed us afterwards. as the perfect send-off , our hosts performed ethiopian dances dressed in gabbi or netella, traditional costumes made of woven cotton. Maria Coassin summed up the

evening perfectly. “amarech and tsige. . .did what they do best: prepare deli-cious food, share it with us as if we were part of their families, and show us the love they have for their country and how proud they are of their heri-tage. . .Th at is what global Culinary initiative is all about!”

Ethiopian Dinner: Seattle Dames Build Global Friendships through Food

in early november, ethiopia’s cuisine, customs, and culture came to life for close to 40 lucky Seattle Dames, family members, and friends at enat ethiopian restaurant. Th e chapter’s global Culinary initiative (gCi) Chair Brusseaumembers Karen Binderate past president

Marinonovative program hosted by two female CLOCKWISE FROM TOP: In the

Ethiopian coffee ceremony, green coffee beans are roasted and ground, then brewed in a jebena (black pot), to create dark, strong coffee. Ethiopians use bite-sized pieces of injera to dip and grab wat—vegetable- and lentil-based stews spiced with berbere, a red-pepper-based spice. Women in gabbi or netella, the traditional Ethiopian costume made of woven cotton, showcased their country’s dances. Ethiopian spices such as berbere, a red-pepper-based spice, play a big part in the fl avor profi les of Ethiopian cuisine.



By linda S. geren (philadelphia) and lynn Fredericks (new york)all across the country, members of les

Dames d’ escoffi er international participated in Food Day 2012, a nationwide celebration and movement for healthy, aff ordable and sustainable food. Th ere was a fabulous array of events, each unique and individual, yet all refl ected the shared interests, from diverse perspectives, that is such an important com-ponent of our international organization. Th e green tables advisory committee 2012

initiative worked to establish partnership with the Food Day Organization to assist our chap-ters in promoting and showcasing the great work they already do. it has produced real, tangible success. Th e green tables/Food Day partnership continues to grow and develop in 2013. Over 2300 Food Day events were held in 2012, many by our chapters and members. Th is article can provide only a sample of the events held this year, but please visit the green tables web site to learn more. go to http://www.ldei.org and click on green tables in the menu. remember, it’s not too early to start planning your Food Day event for 2013!

CHARLESTON CHAPTER OCTOBER 24, 2012in conjunction with the Medical university

of South Carolina Dietetics association, the Charleston Chapter of lDei held a farm-to-table food exposition at the urban Farm on the MuSC campus. Jacque Davis, Donna Gustafson and Jacqueline Th urston provided demos of seasonal foods and the MuSC Dieti-tians provided educational activities as well as activities for kids. Th e urban Farm staff gave tours of the plantings and explained how the newly created urban Farm project is becoming an integral part of the MuSC community. Th e

urban Farm project was designed and imple-mented by Elizabeth Beak. local organic farmer Jim Martin, of Compost in my Shoe, brought a beautiful display of just-harvested vegetables and talked with guests about the benefi ts of organic growing.

CHICAGO CHAPTER OCTOBER 21, 2012Bronwyn Weaver of Heritage prairie Farm

in elburn, il hosted a Food Day event to celebrate the season’s bounty and Family-Farmed.org. guests were bused to the farm where mixologist Kristine Sheered from Koval Distillery created a signature cocktail, the Koval Harvest. guests were off ered hors d’oeuvres that showcased local produce and farmers. Th e day included a tour of the farm (emphasizing the unique system they use to rotate crops) as well as a silent auction, live music and an opportunity to purchase wares from several artisan vendors and shop in the Heritage prairie farm store.top Chef alum & executive Chef Sarah

grueneberg and executive Sous-Chef Chris Marchino created the spectacular Spiaggia farm-to-table menu. it featured products from Harvest Moon Farms, Otter Creek Organic Farms, goodness greeness, Mint Creek, angelic Organics, Becker lane Organic and the host farm. Th e 5-course family-style meal was plentiful and delicious. Th e tables were adorned with diff erent varieties of local squash (which were sent home with guests) and some simple fall fl owers. guests boarded the buses back to city life after an idyllic day spent at the farm.

HAWAII CHAPTER OCTOBER 19,2012as a part of green tables and Food Day,

the Hawaii Chapter partnered with liholiho elementary School for their Food Day and Fitness Fair. More than 400 students expe-rienced movement activities in the school’s open fi eld directed by their volunteer physical

education teachers. Hawaii Dames showcased various tasting stations around the campus on how to prepare and cook vegetables using local agriculture produce. Th e educational tasting stations included: green Smoothies, paint your lettuce &tomatoes, getting Creative with Herbs & greens and a live cooking demo with Chef Kevin Hanney of 12th avenue grill and Salt. Th e goals were to introduce students to a variety of vegetables and to teach parents various ways of preparing them. Jill nordby’s CSa truck, Holoholo general Store was on hand for students to walk through and see vari-ous produce. recipes are being provided for a cookbook to be sold by the school.

NEW YORK CHAPTER JANUARY 10, 2013 lDny celebrated Food Day with the fi rst

cooking demonstration of its parents re-source program. (Originally scheduled for October 30, the event was cancelled due to Hurricane Sandy.) Our green tables initia-tive lDny is collaborating with Wellness in the Schools (WitS) to promote community health and well-being by educating commu-nity children and parents about where their food comes from and why it is key to their future. together we created a resource for parents to foster a healthier lifestyle outside school by helping them to make more in-formed food choices and by creating opportu-nities for parents and children to learn how to shop and prepare meals together. Th e event took place at pS278 located in the

inwood Section of Manhattan. Ellie Krieger, host of Food network's Healthy appetite, and member of lDny's green tables Com-mittee, prepared three simple recipes based on cooked (leftover) chicken, a way to save time and money. Th e demonstration was followed by a panel discussion in Spanish (the school's parent body is 80% Dominican). participants shared their expertise in shopping and meal

LDEI Green Tables and Food Day Celebrate Th eir First Year together

CHARLESTON CHICAGO HAWAII NEW YORK PHILADELPHIA


By Braiden rex-Johnson (Seattle)in the year 2000, long before savvy chefs throughout the coun-

try started chanting the “local, seasonal, sustainable” mantra, a handful of Dames and fellow instructors at the Seattle Culinary academy (SCa) at Seattle Central Community College were already teaching their students how to source local products and incorporate them into satisfying recipes and menu plans. But not until June

2012 were these pioneering eff orts recognized with a national green award and $1,000 prize from Kendall College and the Center for the advance-ment of Foodservice education (CaFÉ). “SCa was one of the

fi rst culinary schools in the nation to off er for-mal coursework in sus-tainability, highlighting the value of local and seasonal sourcing,” said Christopher Koetke, vice president of the Kendall College School of Culinary arts. in addition to mandatory coursework teaching sustainable

food-system practices, SCa students learn how to plant, tend, and harvest the land. nose-to-tail butchery and food-pres-ervation skills are taught, and students operate a gMO-free kitchen. a $50,000 gift from les Dames, Seattle Chapter, helped fund the college’s plant-science lab and green house. Seattle Dames serving on the faculty at SCa include associate

Dean Linda Pal Chauncey, program Manager Joy Gulmon-Huri, and Chef-instructor Kären Jurgensen. Dame Jurgensen, an SCa tenured faculty member, co-au-

thored Rethinking the Kitchen: Th e Sustainable Kitchen Hand-book and “Chefs on the Farm.” She serves as a chef-educator at the Quillisascut Farm School, and founded the Seattle Chapter of Chefs Collaborative (CC). She was chosen from among more than 100 people nominated to receive the CC Sustainer award during the organization’s fourth annual Sustainable Food Summit.Held in Seattle last October and hosted by SCa, the Summit

attracted 300 attendees and internationally recognized speakers including ruth reichl and Kim Severson. “as a chef, i want access to fl avor that only comes from just-

picked freshness,” Kären said. “i want diversity of products to choose from and create with. and, fi nally, economics—if my local farmers prosper, my community prospers, then so do i.”

Seattle Dames Promote Award Winning Seed-To-Table Sustainable Food System Practices

L-R: Seth Caswell (Chefs Collaborative national Board Member), Chef Kären Jurgensen and Kerry Coughlin (Marine Stewardship Council) at the Chefs Collabora-tive National Summit awards ceremony.TOP: Dame Kären Jurgensen (L) cooks with SCA student Kat Hamar-Schonberg. Photos by Vera Chan

planning strategies to incorporate healthy foods into family meals. On their way out, parents were given samples of the three prepared recipes.

PHILADELPHIA CHAPTER OCTOBER 7, 2012philadelphia’s Food Day celebra-

tion “Breadbasket” was a collab-orative event among philadelphia Dames, philadelphia Slow Food and over 20 nonprofi t organiza-tions from the area. Th e event was held at World Café live and featured an interactive panel of rec-ognized leaders of the local access Food Community discussing the various organizations, their roles in food access, the challenges they face and the future of clean, local and fair food for all in the philadelphia region. philadelphia Dame chefs prepared a buff et lunch, featuring local products. Following lunch, guests had the opportunity to meet and mingle with all of the partici-pating organizations.

SAN DIEGO CHAPTER OCTOBER 24, 2012On October 24, San Diego Dames

participated in national Food Day at the public Market. We collaborat-ed with the network for a Healthy California with a stall off ering live cooking demos, during which Chefs Julie Darling and Amy DiBiase made a gorgeous minestrone soup with ingredients harvested from the market. More than 150 students, plus accompanying adults and shop-pers, enjoyed the soup along with a market tour, Harvest nutrition Ob-stacle Course and Meet the Farmer

scavenger hunt run by the network for a Healthy California. in addi-tion to the chefs, chapter members helped dish up and distribute 300 servings of soup to attendees.

WASHINGTON DC CHAPTER OCTOBER 28, 2012 lDei DC celebrated “Food Day

Fun!” on Sunday, October 28 at Oc-casions Caterers. Th e event benefi t-ted Martha’s table; an organization dedicated to developing sustainable solutions to poverty. During “Food Day Fun!” DC Dames provided nutritional information by means of games, recipe demos (pomegran-ate guacamole, Chicken apple Salad, and persian Carrot rice), and tastings of seasonal foods (Fruit Smoothies, roasted But-ternut Squash Soup, and roasted Winter Fruits). Th e culmination of the event was a communal meal at which participants, volunteers, and Martha’s table staff members enjoyed a sumptuous buff et of all the day’s dishes.

CHARLESTON Charleston Dames Jacque Davis and Jacqueline Thurston (2nd and 3rd from left) with friends during Food Day.

CHICAGO Kristine Sheered from Koval Distillery.

HAWAII Liholiho Elementary school kids sample foods with herbs and greens.

NEW YORK Ellie Krieger demonstrates time- and money- saving recipes during Food Day.

PHILADELPHIA Philadelphia’s Food Day celebration included a fabulous buffet lunch.

SAN DIEGO San Diego Dames celebrate Food Day.

WASHINGTON DC Dame Katherine Newell Smith works with children on Food Day.

PHILADELPHIA SAN DIEGO WASHINGTON DC


louisa Kasdon (northeast)Based on co-creating over 50 public “food”

events around Boston in the past three years, here’s what i’ve learned. With a passion, a playbook and plenty of good institutional partners (even with a non-existent pocket-book), you can spark a food revolution in your own town. Th rough the simple act of public conversation, we can change the future of food in our country–one city at a time. in 2010, i started an organization with

the clunky sounding name, let’s talk about Food (www.letstalkaboutfood.com) My goal was simple and not very well thought-out: to engage people of all ages in the conversation about food. i didn’t care if the hot topic for any one individual was sustainability, urban farming, obesity, school food, food labeling, home cooking, or simply the joy of eating. i fi gured that if you could connect each person with a food passion, they would ride that ray straight to the center of change. let’s talk about Food has morphed from

a little do-good idea to a city-wide umbrella organization that presents educational events in partnership with universities, museums, libraries, hospitals, cities and towns, cooking schools, trade organizations, science festivals and a host of other non-profi ts. it all began with a press screening of the

documentary, Food, Inc. When the movie came out, i yippie-d at the preview. as food editor of an alternative weekly and former restaurant owner, i was convinced it would

be the trigger for an energetic conversation. i wrote a glowing review but, at the time, no one wanted to see it. With help from foodie friends, we put

together a screening at the Boston’s Museum of Science for the food community–chefs, nu-tritionists, academics, people from the public sector and basically, anyone else in our contact lists. Th e response was overwhelming. an audi-torium fi lled at 2 p.m. on a tuesday afternoon, with 200 more on the waiting list, shocking me, and the museum staff . i knew i was on to something. let’s talk about Food was born. Since that fi rst event, we’ve partnered with

the Museum of Science, Harvard law School, the Chef ’s Collaborative, the new england aquarium plus the cities of Boston and Cambridge and many more, bringing experts and the public together. Most notable was a public festival that brought 10,000 people out in a summer rain storm. each event has been more successful than the last.

topics range from a teach-in on the Farm Bill, the Sustainability of new england Sea-food, a School Food Breakfast Club and the Science of Cooking. upcoming public forums include Food labeling (at Harvard law School) and What’s up with Food allergies, with Mit, Harvard, Mass general Hospital and the Cambridge Science Festival. Th e next outdoor festival in Boston is October 2013 with our new producing partner, the Boston Globe. i am proud of what i’ve accomplished.

But here’s the point: i didn’t do it alone. i reached out to everyone i knew for help. By asking organizations, experts and volunteers to do what they do best and most easily, i put together the blueprint for a community conversation. i’d love to share my experience with Dames in other cities and work together to get everyone, everywhere, talking about food. When everyone has a stake in what we eat, the quality of our food will soar.

Let’s Talk About Food: How to Organize a Community Conversation


By CiCi Williamson (Washington, DC)every weekday, about two million view-

ers watch Carla Hall on aBC-tV's “Th e Chew.” Carla is a co-host of the daytime lifestyle series alongside restaurateurs and “iron Chef america” stars Mario Batali and Michael Symon, entertaining expert Clinton Kelly, and health and wellness enthusiast Daphne Oz. Th e program also airs in Canada on the Citytv system.Carla’s career took a circuitous route to

food. Th e tall, svelte, nashville native was a Certifi ed public accountant and then a runway model for several years in paris, Milan, and london before falling in love with the art of food in the “City of light.” "Contrary to popular belief, models can probably eat you under the table," she says. Carla returned to Washington, D.C.,

and attended l’academie de Cuisine in Maryland, owned by Patrice Dionot, to complete her culinary training. after a stint as Sous Chef at the Henley park Hotel, Carla served as executive chef at both Th e State plaza Hotel and Th e Washington Club, a women’s private social club. She has also taught cooking classes at Susan Holt’s Culinaerie and at l’academie de Cuisine. as chef/owner of alchemy by Carla Hall, she catered to Vice president Dick Cheney and Federal reserve Chairman alan greenspan and numerous other clients. She joined the Washington, D.C. Chap-

ter in 2000. in 2008, at the urging of Katherine newell Smith, Carla submit-ted a promo tape to Bravo-tV’s “top Chef” show and was chosen a contestant for Season 5 of the popular cooking com-

petition show. She was a runner-up to the winner, and won various prizes during the competition including a new toyota. Carla won over audiences with her

fun catch phrase “Hootie Hoo” and philosophy to always cook with love. regarding the diffi culty of the challenge, she says, “Whoo! Can i say HarD? no cookbooks, no telephone, no internet, no written anything. i didn't even have Dr. Seuss's green eggs and Ham. So whatever came into my head, that's what i had to work with. it is nO JOKe.”invited back for “top Chef all-Stars”

in 2010, Carla was voted fan favorite and won $10,000. aBC-tV chose her to co-host “Th e Chew” in 2011. Th e show is recorded at aBC Headquarters in new york, on Mondays to Th ursdays. Th en Carla hops on a train back home to her husband, Matthew lyons, and she frequently attends Dame events, judging the chapter’s “let Th em eat Cake” event in March 2012.alchemy by Carla Hall is now an

artisan cookie company that specializes in creating sweet and savory “petite bites of love.” Her approach to cook-ing blends together her classic French training and Southern upbringing for a twist on traditional favorites. Carla is committed to health and balance in everyday living and enjoys creating memorable comfort dishes with fresh, seasonal and local ingredients.Hosting such celebrities as a gwyneth

paltrow, Drew Barrymore, Susan Saran-don, Bobby Flay, and Cindi lauper on “Th e Chew” hasn’t changed Carla a bit.to her chapter, Carla is the same gold-hearted, fun-loving and supportive Dame viewers have also come to embrace.

Model Chef Carla Hall Co-Hosts ABC-TV's “Th e Chew”

By nathalie Dupree (Charleston)Virginia Willis is a beautiful woman by anyone's

standards. She is unforgettable, with her slash of red lipstick, full head of perfect salt and pepper hair, and radiant smile. So unforgettable, in fact, that just after her appearance on the Food network’s competition cooking series, "Chopped," people have recognized her on the street from California to new york. One might have thought she had won; she had re-

ally won their hearts and imaginations. it was a very highly rated show and many people commented on her calm, her poise, and her grace. Of course, i thought she should have won. i've been

cheering for her for over twenty years, watching her balance Southern roots, classic French training, and the hard work of being a woman in a kitchen. Th e fi rst thing out of the basket being… lamb testicles with the veins still attached. actually, from my vantage point they seemed to be mutton balls, but whatever they were, Virginia had not dealt with them before. She was the only woman on the set–all the judges

and other contestants were men. Th e ultimate winner showed her up with his testicular prowess, however, he had dealt with them all of his life, cooking them on a regular basis. i could, albeit grudgingly, agree that he had lucked out, challenged to cook the familiar. How-ever, nothing is as expected on "Chopped.” Th e equip-ment is on one end of the room and the ingredients another. little is placed in logical order. Virginia said there was no real space to work, exceptionally challeng-ing for someone who is so orderly she has run kitchens for Martha Stewart, Anne Willan, and me. although not a restaurateur, after an arduous appli-

cation process, Virginia felt strong in her knowledge of culinary techniques and felt she had a good chance of winning. She just hadn't reckoned on the helter-skelter kitchen without enough common ingredients–how can a respectable kitchen run out of CreaM, for instance? Th en she had to wait for the $10,0000 ice cream machine, which was in use by another contestant. and, alas, making her big boo-boo of the night by dropping an implement into the machine once it became hers. She regrouped like the pro she is, using a high tech

anti-griddle that she had never used before to make little frozen raspberry rounds. She leapt from Southern to French desserts after the judges had pushed her to leave her Southern comfort zone. after she executed her raspberry rounds paired with a sweet twist on socca, a traditional savory French fl atbread from nice, she truly thought she had won. Sitting on the edge of the chair in my living room, watching the show, so did i. it was not to be. Th e judges declared her dessert not sweet enough. Th ey had not encouraged the ball-bear-ing fellow to leave his roots. He won with a sweetened condensed milk and grits dessert, apparently sweet enough for those who liked his mountain oysters. What did Virginia think? Finally, after it was all over,

she told me she didn’t win, but she didn’t fail. Sticking your neck out is now oddly part of the business of selling cookbooks; never giving up is being a real champion.

Virginia Willis Competes on the Food Network’s “Chopped.”

daMes on television


lori Willis (St. louis)For those among us still

trying to stretch their “fi fteen minutes of fame” over the course of an entire career, tripp Frohlichstein’s seminar was an eye-opener!Frohlichstein, founded St.

louis-based MediaMasters, inc., in 1986 after spending more than a decade in local television and knows what it’s like to be on both sides of the camera. He has taken particu-lar note of how things have changed over the years. He’s a sought after speaker and travels the world to host training on a variety of communications-re-lated topics. in preparation for his lDei session, the media guru researched examples of televised culinary presentations which he shared and then critiqued – with the help of a very engaged audience! in the clips, food experts

went to great lengths (and on

short notice these days), to prepare a “feast” for the eyes and then, attempted to share information in one minute or less. Th e presenters were knowledgeable and pleasant enough, but for every interest-ing tidbit served up to viewers, Frohlichstein’s trained eye saw just as many missed oppor-tunities. He advises, “Keep it simple. Th e more information you try to cram into a televi-sion segment, the less your audience will take away from it.” He suggests focusing on just a few key points.Dames particularly enjoyed

hearing about message map-ping, a concept Frohlichstein co-created in an eff ort to help organizations more eff ectively communicate their message. it starts with the core message or goal in a center circle and, like spokes of a wheel, you connect the most important concepts you want to communicate during your interview.

Media Marketing: Making Your “15 Minutes” Count! ashley James

(new york/london)During the

session, “trend-ing topics: Th e rise of the arti-san,” Catherine (Cat) neville, publisher and editor of Feast Magazine in St. louis (www.feast-Stl.com<http://www.feastStl.com>), discussed the progression of food, beverage and hospital-ity and its ongoing evolution. Cat didn’t highlight the trends themselves, but what's giving rise to them: mobility, incubation and collaboration. “Th e pendulum has swung,” she says, “from the artifi cial to the artisan.”Th e St. louis food and beverage

scene actively refl ects the current artisanal sensibility, as many of us experienced during the confer-ence’s food truck event, “Fun, Food and Foam” hosted at Four Hands Brewery.Cat explained to the group that

food trucks have allowed young, innovative, sometimes less expe-rienced and less known chefs to thrive while exposing consumers to more culinary possibilities in a

shorter period of time."pop up" restaurants serve a

similar purpose as chefs continue to fi nd new and interesting places, creating anything from avante garde to traditional food, in an ef-fort to provide memorable dining experiences. Chefs, mixologists and restaurateurs are mov-ing the creative wheel forward while highlighting the freshest of ingredients. naturally, Cat explained, this trend spills over into traditional brick-and-mortar establishments. new restaurants are casual and more creative, with food that pushes boundaries and expectations. Th ese simultaneous food and

beverage movements collide deliciously as brewers, distill-ers, farmers and chefs alike share concepts and values and host joint ventures, pairing products and each using the others’ ingredients in recipes.in her presentation, Cat did for

us, just a bit of what Feast does every month for St. louis foodies; help highlight trendsetters and facilitators. By doing so, i think we all left with a better under-standing of where our industry is currently and what the future could look like.

Trending Topics

CONFERENCE WRAP-UP

Fa rmers ’ Fê te wa s t h e c u l i n a r y i n s p i ra t i o n o f C o n fe re n c e C o - C h a i r Be th Huch a n d b ro u g h t to l i fe w i t h h e l p f ro m D a y C h a i r Ka thy Cos te l l o a n d a s t ro n g c o m m i t te e o f D a m e s i n c l u d i n g n ew c o m e r M o i ra R o s s w h o s e f l a i r fo r d e s i g n h e l p e d to s e t t h e to n e fo r t h i s eve n t .

Exquisite chocolates at the Farmer’s Fête.Photo by Susan Slack

Beth Huch and Moira RossPhoto by Lori Willis

The photo of Greg Drescher at the top of page 19 in the Winter Quarterly and photos 7 and 11 on page 25 should be credited to Susan Slack.


lucille S. giovino (Boston)Ellie O’Keefe, key Customer

Manager for premium Brands in new england for nestle Waters na, demonstrates the true spirit of a Dame working in the uS and abroad. and, when it comes to a self-motivating objective, she’s ahead of the game.Selling sufficient product to earn

an all-expense trip to italy was nothing short of determination, self-reliance and sheer guts. “i set my mark, won the competition and i’m off to italy–the land of food, wine, adventure, gor-geous landscapes and old world elegance.” With her declaration of independence, ellie left to partake in the prestigious San pellegrino Cooking Cup 2011, a traditional yearly gourmet regatta in Venice with chefs from around the world. First, she flew to Milan to make a presentation to the nestle Waters international Brand managers gathered for

their annual meeting. From there, ellie and a group of

world travelers traveled to Venice where they rode magnificent wa-ter taxies to the luxurious Mulino Stucky Hotel in the Venetian lagoon. “i was blown away with the breathtaking scenery; we were right across the grand Canal from Saint Marco Square.” everyone gathered in the

ballroom that evening to taste-test dishes the eleven young, international chefs would cook for competition the next day, on-board their sailboats. each guest dropped a bottle cap into the box that accompanied his or her preferred dish. a people’s choice dish was chosen but not divulged that night.The next day began with a walk-

ing tour to the famous grand teatro opera house to view an unusual display of painted Faberge eggs, and a gondola tour of Venice, ending at the peggy guggenheim Museum. later ellie boarded a ferry for the

Venice lagoon to watch the San pellegrino Cup. Crews on 30 international

sailboats worked hard to make the best time, while the chosen chefs were busy in the galleys below, battling waves and the clock, to make a dish to pres-ent to the jury. The best sailing time constituted half the score and food preparation the other half. Once each boat reached the arrival mark, the chef boarded the judges’ yacht to present the prepared dish. The criteria were taste, presentation and pairing of water and wine.

On Saturday night, ellie at-tended the resulting awards cer-emony and dinner at Fondazione Cini. among the awards given, the S. pellegrino Cooking Cup trophy went to the boat with the best combined sailing skill and cooking ability.ellie and the group traveled to

tuscany the following day to the palazzo Vicari for a three-night stay. They were greeted in the downtown Scarperia area with prosecco and a colorful show featuring costumed townspeople.

Gourmet Regatta: Sparkling Waters and High Seas

c o n t i nu e d o n p30


Show titled “Can i eat Th at?” and “Th e Science of the perfect tur-key.” a panel discussion followed with the producer of the fi lm, Doug Hamilton, and three editors for america’s test Kitchen. Discussion on the perfect turkey took center stage as Th anksgiving was close at hand. Sharon Brendline from peterson party Center provided bar equip-ment and Leslie Lamb from gordon’s Fine Wines shared in donating champagne and wine. Verrill Farm generously provided the passed and stationary food, which was prepared by Chef Guida Ponte and owner, Jen Verrill. CHarleStOn Susan Fuller SlackOn Friday, January 4, Chapter Vice president Jennifer Goldman

hosted a festive cocktail reception for ann Stratte at Fish restaurant, located in the heart of the fl ourishing upper King Street District. ann is a Washington DC Dame, currently serving as treasurer on the 2013 lDei Board. ann and her husband Bill enjoyed a warm southern wel-come as chapter members gathered to greet them. les Dames and their guests mingled alongside members of the Maîtres Cuisinier de France (MCF), including Fish’s own resident French Master Chef nico romo. Jennifer is the Chief Operating Offi cer with patrick properties Hospi-tality group, which owns Fish.Chapter president Danielle

Wecksler hosted a memorable holiday dinner in December for the Dames and spouses at the Old Village post House, a neighborhood tavern and inn nestled in Mount pleasant’s historic Old Village. Th e exqui-site menu was prepared under the direction of award-winning executive Chef Frank lee, a guiding force in the lowcoun-try’s culinary renaissance. Libba Osborne arranged a

popular membership program in november on ways to access and consume information in the digital age. austin Dandridge of Cobble Hill Digital met with the Dames at Charleston Cooks to off er the presentation, "Bringing your Brand to life Online." Th e program included a video on the branding success of our own Car-rie Morey of Callie's Biscuits. Cobble Hill shared their collective wealth of knowledge and divulged

best practices for 21st century branding.

atl antaDana Dabruzzi, Vice PresidentOn January 14, the atlanta Chapter

held their fi rst program of the year at 103 West in atlanta’s exciting Buck-head neighborhood. under the new leadership of president Shelley Ped-erson, CpCe, the chapter announced that 2013 is the “year of Discovery.” together, we will strive to discover more about each other, more about our role as women in the food and beverage industry and more about how our positions as Dames can impact and support the diff erent people in our communities. Th e atlanta Chapter will make new strides in community outreach–on platforms of giving and of awareness. Highlights from the evening included a fantastic four-course dinner prepared by Chef Jeff riedel (husband of our very own Silvia Riedel!), that featured a wild mushroom stuff ed tanglewood Farm breast of chicken, fi nished with a decadent brandy cream–and a grand fi nale of the chef ’s sinful petit pastry. Holly Beach of Chateau St. Michelle generously donated the evening’s wines for both the cocktail hour and dinner. Stacy Zeigler, CpCe, CMp and laurie Smith of Bold american events provided house-made fortune cookies as a takeaway-fi lled with custom fortune messages for the new year of Discovery! positive takeaways will be another focus for the atlanta Chapter and we wish good fortune to all for a happy and healthy 2013!

BOStOnLucille Saccone Giovino

Th e new england Culinary guild and Boston Dames hosted a sold-out Cooking and Science event at WgBH, Boston. Th e evening consisted of viewing a private fi lm produced for the WgBH’s nova

COMPILED BYJanet Burgess (San Diego)


The cheese course during Atlanta’s Janu-ary dinner was Roquefort cheesecake with frisée salad and candied pecans.

Dames gather at Fish: L-R: Donna Gustafson, Sarah Graham and Ann Stratte.

Charleston Chapter’s 2013 Board of Directors L-R: Paige Crone, Danielle Wecksler, Jennifer Goldman, Past President Susan Wigley and Teresa Taylor.

L to R Maryanne Muller, Jen Verrill, Judy Mattera, Sheila Stone, Guida Ponte, Hanna Strowman, Gloria Cabral, Toni Manning, Hanna Matthews, Juliana Kolson, Rose Ann Francis

Dall aS/Ft. WOrtHGina Puenteprior to the Dallas/Ft. Worth

Chapter’s Board of Directors meeting in January, the Dames participated in meaningful vol-unteer work at the north texas Food Bank. On november 4, 2012, they held their lavish inaugural induction dinner in the French room of the adolphus Hotel. Th e Dallas/Ft. Worth Dames go local! Members proudly presented the 2013 raiser grazer on March 3, 2013 from 5:00 a.m. to 8:00 p.m. at union Station, located at 400 S. Houston Street, in downtown Dallas. Dames and their guests joined together for an evening of exclusive culinary and wine experiences with an incredible silent auction benefi ting the lDei Dallas Scholarship Funds.

HaWaiiHayley Matson MathesHawaii Dames gathered

for the Hawaii Food and Wine Festival, "girls got game!" Th e Sunday brunch featured Chefs Jacqueline lau, Chris-tina tosi, Susan Feniger, Joanne Chang and Hawai'i women farmers that included our own Dame farmer Lesley Hill. Chef roy yamaguchi, a co-founder of the Food and Wine Festival, joined the Hawaii Dames for brunch. in December, the Hawaii

Dames hosted a dinner for author rose levy Beranbaum,“the most meticulous cook who has ever lived.” rose was in Hawaii

to teach a master class through the Hawaii Culi-nary education Founda-tion. Seventy-fi ve culinary students and professionals attended. rose demon-strated recipes from Rose's Heavenly Cakes including Deep Chocolate passion Cake and golden lemon Cake. Th e program was interspersed with baking expertise and culinary wisdom. rose's fi rst book, Th e Cake Bible, was a culinary best-seller, listed by the James Beard Foundation as one of the top 13 books on “the essential book list.” Editor’s note: Hayley Mathes serves as executive director for the Hawaii

Culinary Education Foundation.

lOS angeleS/Orange COuntyDeirdre Michalskiles Dames cooked again for the women of Skid row at the Downtown

Women’s Center. Th e group donated the food then cooked and served lunch to 120. Th e menu included a great pasta with veggie ratatouille, Melissa’s produce green salad, warm bread from nancy Eisman with a special Melissa’s topping and pumpkin cake, brownies and cookies from Phyllis Ann Marshall, Terri Henry and Maureen Croxford. not able to attend the event, Dames Kelly Hokyo, Mitzie Cutler and Peg Rahn generously donated funds. Th e Dames and guests who became cooks and servers for the day include: Maureen Croxford, Melissa Ward (with her friend Mary Wright), Rosalind napoli, Elizabeth Harryman, phyllis ann Marshall (and granddaughter livia Bryan), nancy eisman, Miki Hackney (and volunteer Connie Wheeler, also from Melissa’s Market, with daughter natalie), Terri Henry and Marje Bennetts. Th is is the third lunch la/OC Dames have prepared and another outing is planned for later in the year.

Th e chapter kicked off the new year with an event inspired by “Chopped” and the competition held during the leadership Forum on day one of the international Conference in St. louis. Chef Katie Averill’s new cooking school in anaheim, California was showcased. Dames divided into groups and the competition was on. Th e winning team of peg rahn, evan lewis and guest anne Watson prepared a sauce with mushrooms, garlic, tomatoes, fresh herbs and capers, as decided by Chef Cathy Pavlos.

MiaMiMarguerite Gil Mary Ellen Griffi n, the new president of lDei, was in Miami recently.

Our Magic City Dames were excited about her visit and hosted an inti-mate business/pleasure luncheon at the world famous Joe’s Stone Crab in Miami Beach. les Dames enjoyed the grilled tomatoes, creamed-garlic spinach, hashed browns and of course, Joe’s amazing stone crabs. On the verbal menu, the ladies discussed various Miami Chapter proj-

ects that will take place in the near future including the “giant gourmet garage Sale,” which is one of the premiere yearly fundraising events for lDei South Florida. Other events in the planning stages are a high tea, an elegant brunch and numerous visits to local farms, children’s gardens and scholarship possibilities for local students.

MinneSOtaLiz GundersonMinnesota Dames got a taste of the sweet life when they met at Dr.

Chocolate’s Chocolate Chateau in December. Dr. Chocolate, a.k.a. Dr. John gannon, gave the Dames a tour of his four-story Victorian mansion devoted to all things chocolate. Th e fi rst fl oor houses a retail chocolate shop complete with chocolate case, ice cream scoops and wine pours. One fl oor up, the Dames got a sneak peek at the still-in-progress chocolate museum (complete with wall murals depicting chocolate-related scenes from eras and climes as vastly diff erent as that of the Mayans and aztecs, the amazon rainforests, and the Versailles’ Hall of


Newly sworn in President Tracey Evers with Dames. Dames Go Local Postcard for a chapter event.

The Winning Team L to R Anne Watson, Judge Cathy Davlos, Chef Katie Averill, Chef Evan Lewis, Past President Peg Rahn. Dame Miki Hackney.

Cake Diva Rose Levy Beraunbaum (front row, wearing red and yellow lei’s) joins Hawaii Dames for an evening of fun.

Hawaii Dames with Chef Roy Yamaguchi.

(L-R): Elisabeth Iwata, Lori Wong, Lesley Hill wearing a lei and Abigail Langlas, seated.


Mirrors). Th e third fl oor off ers a bar and small restaurant setting where Dames enjoyed salads and bread from a local café, then were treated to a chocolate and wine pairing. Four wines (two red, two white) were tasted alongside a variety of chocolate samples, and Dames were given a scoring sheet where they could characterize the chocolate fl avors with terms such as grassy, nutty, rich, etc. Th e fi nal chocolate course was a small scoop of house made vanilla ice cream topped with a drizzle of chocolate port and a small chocolate candy. Th e Dames who were able to brave and conquer the swirling snowfall and bitter cold that night were richly rewarded indeed.

neW yOrKMargaret Happel PerryTh e new york Chapter celebrated the end of 2012 and beginning of

2013 with a tip of the hat both to tradition and to innovation. Th ey were privileged to hold their annual Holiday party in the polish Con-sulate, which is housed in a magnifi cent Beaux art building, steeped in tradition, on Madison avenue. Th e Chapter is indebted to the polish Consul general, ewa Junczky-Ziomecka, for extending an exceptional and most generous invitation to the membership. Th e classic nine-teenth-century architecture was a fi tting setting for a gracious evening fi lled with beautiful traditional music sung by the children’s choir from a nearby polish church. Th e superb buff et highlighted the increasing in-terest in polish food, updated to please contemporary palates. a variety of wines were served, along with a vodka cocktail especially invented for the event. Th anks go to so many chapter members who worked very hard for at least ten months to make the evening such a success; special recognition also for the eff orts of Kimberly Tryba and Jane Kettlewell. pHil aDelpHiaLari RoblingOn april 14, the philadelphia Dames will off er cooking demonstra-

tions showcasing the region’s fi nest crops and locally sourced artisan products at the second annual philly Farm Fest. Th e event is a col-laboration between Fair Food and pennsylvania Sustainable agriculture to bring growers, buyers and the public together. Th e chapter will also partner with Slow Food at the information table. Th e following day in new Jersey, Sarah Doheny hosts Sweet genius

ron Ben israel as lead judge in “let Th em eat Cake,” in this ninth year of a successful fundraiser for the City of Hope. local pastry chefs and students create inspired wedding cakes to thrill the public and impress judges. israel follows last year’s celebrity judge, Sylvia Weinstock. also participating as returning judges from the chapter are president Kathy Gold, Lari Robling, Marie Stecher, and Charlotte Ann Albertson. May 4 marks the chapter’s second biannual symposium, Cuisine,

Culture, and Community, featuring keynote speaker grande Dame nathalie Dupree. planning has been extensive to bring national and lo-cal sponsors together with dynamic programming featuring topics such as food writing, breaking the color barrier in the professional kitchen as well as an urban Farming session that features tips on bee keeping, raising chickens and gardening. Th e Dames will also take a look at the French Connection: the role of women in the kitchens of France and the French restaurants in the uS. it is a full day of demos, cooking classes, panel discussions and, of course, delicious food. Th is event is coordinated to alternate with the Washington DC Chapter symposium every other year.

pHOeniXSharon SalomonVisit page 28 to read the phoenix Chapter’s tribute to Dame Gaye

ingram, who passed away in December 2012.

San antOniOBlanca AldacoTh e San antonio Chapter

presented its 5th annual “roy Maas Christmas luncheon”. Th is annual luncheon is very dear to the chapter. Th e fi let mignon luncheon was well received by the children. Th ey built gingerbread houses, had fun posing at the picture booth and sang to the Karaoke beat. Santa orchestrated gift giving for the event. roy Maas’ youth alternatives, inc. is commit-ted to caring for children in crisis. Based on the principles of respect and responsibility, their goal is to give children a founda-tion of positive values, which will promote future success and end the cycle of abuse.

San DiegOCaron GoldenTh e San Diego Chapter has been in an artisan food-making mood.

Th eir fi rst cheese-making course was held at Cups la Jolla on novem-ber 5th. rachel peter of Spring Hill Cheese taught her “Mold School 101” class to members and guests, off ering a guide to sourcing the best quality milk, a lesson on coagulation, detailed in-structions and a hands-on cheese-making lesson, and rec-ipes for cheese appetizers. par-ticipants went home with their own lus-cious mounds of mozzarella. Th e class was followed up on December 3 with a course on making

mustard and ketchup at member Dawn Parks’ Wild Th yme Com-pany. Sono trading Company’s Zach negin taught about two dozen members and their guests how to make mustard and lacto-fermented ketchup—just in time for holiday gift giving. On the calendar is “Chicks in the City,” a short documentary and

panel discussion about raising chickens in urban and suburban homes: a Valentines Day holiday party; a food photography and styling class; a book publishing panel discussion; and seed starting workshop.

Seat tleBraiden Rex-JohnsonAlice Gautsch Foremanin December, Seattle Dames enjoyed their annual holiday party and

white elephant culinary gift exchange at the Seattle yacht Club/elliott Bay. Susan Kaufman, owner of Serafi na osteria & enoteca and Cicchetti

Chocolate hearts were sampled at a Minnesota Chapter event. A Minnesota Chapter chocolate and wine pairing.

Gingerbread houses at San Antonio’ Roy Maas Christmas Luncheon. Beef tenderloin dinner at the Roy Maas Christmas Luncheon.

Rachel Peter teaches cheesemaking. San Diego Dame Stephanie Sibley makes cheese.


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kitchen & bar, catered the meet-ing. Seattle Dames “ooh-ed” and “aah-ed” as each chose a creative gag gift from among an impressive pile and opened it before the appreciative onlookers. Some of the most intriguing off erings for 2012: a white elephant teapot, giant salami, tailgate wine glass, Hawaiian coconut bra and grass skirt and a puka shell necklace ensemble.

WaSHingtOn DCEileen DykesOn november 29, the DC

Chapter celebrated the holidays with a potluck dinner and special program. Over 40 DC Dames fi lled the beautiful home of Joan nathan to toast the holiday season and share many delicious recipes found in the recently published 101 Classic Cookbooks. in addition to the wonderful

dishes made from the book’s 501 classic recipes, the highlight of the evening was guest speaker Clark Wolf, renowned ny-based restaurant consultant and co-editor of 101 Classic Cookbooks, who joined in us to discuss this important publication. Th is recently published book is a compilation of signifi cant cookbooks and recipes of the 20th century sponsored by new york university’s Fales library. Clark described the process of selecting cookbooks to include in this publication and

regaled us with stories of how the recipes and essays by many accomplished food writers were compiled. DC Dames Joan nathan and Marion Burros contributed to the book and discussed the importance of this project and what it meant to them. Some attending Dames talked about the number of books included in 101 Classic Cookbooks that sit on their own book shelves and which recipes they most frequently use. it was a wonderful evening fi lled with camaraderie and holiday cheer!

Martha Marino, Diana Dillard, and Kristi Drake enjoy Susan Kaufman’s dinner buffet.Gwen Bassetti and Beverly Gruber open a white elephant gift.

DC Dames enjoy a holiday potluck dinner with Clark Wolf, our guest speaker. In the front row L-R: Marian Burros, Clark Wolf, Carla Hall, President Judy Rusignuolo, Janet Cam and Catherine Pressler. Photo by CiCi Williamson

giFtS CHange liVeSTh e Seattle Chapter was

recently honored by Wash-ington State university (WSu) as a Benefactor for contributing over $100,000 to WSu. Th e university considered the donation as a “milestone level of giving.” Th e mon-ies were given in the form of two endowed scholar-ships for women, one in viticulture and enology, and the other in hospitality business management. although Kay Simon, current scholarship chair, and Alice Gautsch Foreman, former scholarship chair, accepted the award for the chapter, it took all hands in the chapter to raise the funds for this gift to the university. Th e chapter has also endowed scholarships in food and/or beverage at three community colleges. in total, the chapter has given almost one-half million dollars in scholarships, grants or community-outreach programs in Washington State.

ATLAnTA

Gina Hopkins and Judith Winfrey founders of Wholesome Wave georgia dou-bled $115,000 in Snap (Supplemental nutrition assistance program) benefi ts at participating georgia farmers markets. Wholesome Wave georgia collaborates with the atlanta Chapter. (www.wholesomewavegeorgia.org)

nancy Kruse has been named one of linked in’s top 100 infl uencers in the uS and invited to blog for the world’s largest profession network. Her posts cover restaurant and menu issues and can be found exclusively on the linked in website.

BB Webb was recently awarded two prominent recognitions, 2012 Barrow County Businesswoman of the year and as one of 10 Savvy & Successful Business Women of north atlanta. She was selected from a distinguished group of north atlanta Business Women as an inspirational role model, for her leadership and generous philanthropy.

Virginia Willis author of the acclaimed Bon Appétit, Y’all! cookbook collection adds a third book to the series with the signing of the contract for Lighten Up Y’all!: 100 Comfort Food Recipes for Heart and Soul to be published by ten Speed press in Spring 2015. Virginia has also completed work on “Okra,” part of the Savor the SouthTM series by university of north Carolina press, a collection of beloved american South foods.

BOSTOn

Lisa Ekus co-led a workshop called “Honing your edge: Media Skills for Culinary professionals” and served on a panel entitled “Blog to Book” at the Food Blogger South Conference in Birmingham, al. She moderated a panel at the new york City roger Smith Food Writer’s conference on “new Busi-ness Models for agents — partnerships with authors and publishers” and was honored by the gourmand World Cookbooks award at their annual fair in paris, France with their Outstanding Career award.

nina Senatore, concierge at the lenox Hotel, was chosen as one of Boston’s, Know-all Masters. She knows the best tourist attractions, best restaurants and behind-the-scene hot spots. nina excels in matching guests with local activities and creating a memory that becomes a "wow" moment for them. One special endeavor was setting up a gentleman's proposal with all the essential accoutre-ments: a room with a view, champagne, a roaring fi re and S'mores on a silver tray as he and his fi ancée met at camp.

CHiCAGO

Mary Abbott Hess, with coauthor Cathy powers, announces the 2013 edition of Essentials of Nutrition for Chefs, a textbook and reference for chefs, culinary educators and food writers. Th e 2011 edition received an iaCp book award and this edition is even better. Check it out at www.nutritionforchefs.com

COMPILED BY Hayley Matson-Mathes (Hawaii)

COMPILED BY Hayley Matson-Mathes (Hawaii)

Janet Helm, MS rD, published her fi rst book

with the editors of Cooking light: Th e Food lover’s Healthy Habits Cookbook (Oxmoor House, 2012). rooted in the science of habit formation, it provides an action plan for meeting 12 specifi c goals – such as cooking at least three or more meals per week and eating seafood twice a week.

DALLAS

Dotty Griffi th is revising and updating her best-selling Texas Holiday Cookbook for publication next September. it features texas-style recipes, lone Star holiday memories and chapters on texas wines, spirits and craft beers. Dottie is a founding member of the Dallas Chapter; affi liated with the Houston Chapter and a former food editor of Th e Dallas Morning News.

Lynn Mattie was named executive Chef of pick-a-Fit Foods. Th e fi rst store opens in 2013, in Carroll-ton, texas; two additional stores will follow in the Dallas area. Chef Mattie will prepare nutritionally balanced, ready-made foods, focused on fl avor.

Michele Esposito Brown, pastry arts professor, medaled at the 2012 iKa Culinary Olympics in erfurt, germany as pastry chef to the Ben e Keith, eWMCS texas regional team. Th is winter, Mi-chele was named pastry Department lead in Collin College’s culinary department, the iHCe.

HAWAii

Melanie Boudar, Sweet paradise Chocolatier, accepted an investment partner group off er and is acquiring a parcel of land along the “road to Hana” Maui for building a new chocolate production facility, tasting room and museum. Th e farm will grow cacao, citrus, and passion fruit opening for tours at the end of 2013.

HOUSTOn

Julie Hettiger, a food stylist, and photographer Sandy Wilson completed photos for lDei San antonio member Terry Th ompson-Anderson's forthcoming book Texas Terroir, published by university of texas press. Th e book chronicles food purveyors and providers across texas, and its release is tentatively scheduled for fall 2013.

Shubhra Ramineni’s new book, Healthy Indian Vegetarian Cooking, Easy Recipes for the Hurry Home Cook (June 2013), shares easy, healthy, and interest-ing recipes for vegetarian, vegan, and gluten-free dishes, off ering new ways to enjoy the bounty from the farmer’s market. Shubhra is an award-winning author, cooking school teacher and busy mom.

MiAMi

Ellen Kanner has published Feeding the Hungry Ghost: Life, Faith and What to Eat for Dinner (new World library, 2013). Combining global vegan recipes with quirky narrative, it examines feeding our deeper hungers and been endorsed by Jacques pepin. ellen is also Huffi ngton Post’s Meatless Mon-day blogger. www. huffi ngtonpost/ellenkanner.

nEW YORKJody Eddy's book Come In, We're Closed: An Invita-tion to Staff Meals at the World's Best Restaurants, was published by running press. Th e book was profi led on npr's All Th ings Considered and featured in the holiday gift guides of the New York Times and Th e associated press. Jody is currently working on her second cookbook, Dill: Th e New Nordic Cuisine of Iceland, for ten Speed press.

BB Webb

Mary Abbott Hess

Janet Helm, MS RD

Dotty Griffi th

Michele Esposito Brown

Shubhra Ramineni

Ellen Kanner

Jody Eddy


Michele Scicolone released a new cookbook The Mediterranean Slow Cooker. http://www.amazon.com/The-Mediterranean-Slow-Cooker-ebook/dp/B006r8plpi

Ursula Massoud’s family-owned paumanok Vineyards makes Wine Enthusiast Magazine’s “10 Best Wine travel Destinations”: http://paumanok.com/2013_travel_Feb.pdf

Elizabeth Falkner opened a new restaurant, Krescendo, with partner nancy puglisi, in Brooklyn. The restaurant features southern Sicilian fare and received great praise from the New York Daily News: http://www.nydailynews.com/life-style/eats/krescendo-eatery-brings-sicilian-flair-brooklyn-article-1.1211059

Dorie Greenspan opened a Buerre de Sel location at essex Street Market and was featured on the December cover and in a spread in Bon Appétit magazine: http://bonap.it/tOaFnC

Diane Gordon’s Mini Croque Monsieur recipe and photo were featured by The Daily Mail and national press–see Richmond Times-Dispatch. it was a featured nibble at the les Dames new york/aiWF Julia 100th celebration.

Mary Cleaver’s classic Chicken pot pie was featured online at the taSting taBle: http://www.tastingtable.com/entry_detail/nyc/12046/potpie_hides_in_plain_sight_at_The_green_table.htm

PHOEnixMaya Dailey, founder, owner and head farmer at Ma-ya's Farm, recently received Organic Certification for all three properties under the Maya's Farm umbrella. With this certification also comes the recognition that Maya's Farm is one of the few Certified Organic farms in arizona to be female-owned and operated.

Charleen Badman and partner pavle Milic relocated FnB, their hyper-local, farm-to-table dinner house (now offering a café lunch), and merged their aZ Wine Merchants and Bodega Market into the adjacent space. The market offers arizona wines and many of the lo-cally sourced ingredients found on Badman’s seasonal, veggie-centric menus. www.fnbrestaurant.com

Marianne Belardi joined the team at restaurant FnB (co-owned by fellow phoenix Dame Charleen Badman), to run Bodega Market. adjacent to the cel-ebrated Scottsdale eatery, the tiny, hyper-local Bodega stocks arizona wines, olive oil, bread, eggs, organic produce, and honey. Badman’s creations like harissa, chermoula, dal, and brioche donuts also make appear-ances. www.azbodega.com

Patricia Christofolo, owner of Santa Barbara Catering, assumes the presidency of the international Caterers association (iCa) March 2013. She is also owner of The Farm at South Mountain and owner/operator of three restaurants, The House at Secret garden, palette at phoenix art Museum and The Farm Kitchen.

SAn AnTOniO

Cathy Tarasovic, a French-trained chef, and charter member Cynthia Guido launched Well Seasoned Cuisine, producers of artisan fresh soups, sauces, spreads and shrubs (October 2012). They have more than 60 years of com-bined culinary experience.

SAn DiEGO

Janet Burgess was honored by the San Diego public library at the 47th annual local authors exhibit. local authors were guests at the last private reception held at the existing downtown library before the opening of the new library. Janet's book, CHOP, COOK, MUNCH! was displayed in the library during the month of February.

SAn FRAnCiSCO

Linda Lau Anusasananan’s book The Hakka Cookbook, Chinese Soul Food from around the World made the list for the 2012 best cookbooks in Martha

Stewart Living, Saveur and the associated press. The book is a finalist in gourmand World Cookbook awards 2012 for Chinese cuisine.

Georgeanne Brennan wrote the forward to her daughter ethel Brennan's forthcoming book with Sara remington, Paris to Provence - Childhood Memories of Food and France to be published by andrews McMeel, april, 2013. The photography is from georgeanne’s longtime home and ethel’s childhood home in France. www.georgeannebrennan.com

Ann M. Evans and Georgeanne Brennan launched Who’s Cooking School lunch, a blog to tell the stories of food, family, passion, and cultural diversity they uncover as they provide professional development on scratch cooking to the front line men and women cooking school lunch. www.whoscookingschoolunch.com.

Joanne Weir opened her first restaurant, Copita, in Sausalito, California. She launched Joanne Weir Wines winning honors in the San Francisco international Wine Competition and Wine enthusiast. Joanne also acted as executive producer and host of her new thirty-nine part television series called Cooking Confidence and released a companion cookbook, Cooking Confidence, winning a taste award for Best new tV Show. Hillary Clinton and the State Department appointed her this year to the american Chef Corporation

SEATTLE

Kathy Casey has penned her tenth cookbook D'Lish Deviled Eggs: a Collection of Recipes from Creative to Classic (andrews McMeel, February 2013). The book features over fifty recipes and pays homage to the classic deviled egg; dishes up creative, modern takes on tradition.

Linda Burner Augustine is co-authoring a cookbook for Washington State university (WSu) featuring Ja-mie Callison, executive chef of the school of Hospital-ity Business Management. With an expected publica-tion date of October 2013, the book will feature Chef Callison’s recipes that make use of local, sustainable ingredients from WSu resources including the organic farm, orchard, creamery, and cattle ranch.

WASHinGTOn, DCnancy Baggett’s Simply Sensational Cookies (Wiley, October, 2012) was cho-sen as a selection of the good Cook book club and made a number of notable “Best 2012 Cookbooks” lists, including the Washington Post and npr’s “top ten Cookbooks of the year” list. Several of nancy’s selections from the book also appeared in a beautifully illustrated story in the December issue of Better Homes and Gardens magazine. nancy and her unique dye-free cookie icing recipe and decorating technique from the book were featured in the Washing-ton Post food section.

Barbara Black and husband Jeff Black were named "restaurateurs of the year" by Washingtonian magazine (Feb. 2013) for their five restaurants: BlackSalt, Black's Bar & Kitchen, Black Market Bistro, pearl Dive Oyster palace and Black Jack. Bar-bara worked alongside caterer Dame Susan gage after graduating from Cia.

Pati Jinich’s first cookbook Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking (Houghton, Mifflin, Harcourt edited by rux Martin, March 2013) received an excellent first review from publisher’s Weekly (http://publisher-sweekly.com/978-0-547-63647-4). She is now working on themes and recipes for the third season of her public television series.

nancy Tringali Piho is working with supermarket dietitians and consumer affairs advisors at grocery chains around the country, on behalf of her many food and beverage clients. Her “Shopping for Health” annual conference and quarterly newsletter bring culinary updates, new product introductions and nutrition information to these in-store dietitians, who work with shoppers at the point of purchase. nancy is the author of My Two Year Old Eats Octopus: Raising Children Who Love to Eat Everything.

Maya Dailey

Charleen Badman

Patricia Christofolo

Cathy Tarasovic and Cynthia Guido

Linda Lau Anusasananan

Georgeanne Brennan

Joanne Weir

Linda Burner Augustine

Pati Jinich


Dolores Kostelni (Washington, DC)“Th e Happy Cook,” Dolores Kostelni,

was fatally injured by a speeding van on november 16, while lawfully traversing the crosswalk of a Charlottesville, Virginia street. Writing under the name of Collette Wake-fi eld, she reviewed hundreds of restaurants for Th e Roanoke Times over 23-years and hosted a radio show, “Th e Happy Cook,” on Wrel-aM in lexington, Va, for 14 years, interviewing top culinary experts each week.although she lived almost four

hours from the nation’s capital, Dolores was a longtime member of the Washington, DC Chap-ter. For several years, she edited the chapter’s e-newsletter and attended many chapter events. at the time of her death, Dolores was nearly fi nished writ-ing her fi fth cookbook. “it is hard to comprehend the untimely

loss of our friend and colleague. Dolores was a seasoned professional who was highly regarded in our chapter and the entire culi-nary community. She was dedicated to her

craft, her love of food, and above all, to her family and friends. We are inspired by her work and her passion for living life to its full-est. Dolores was a cherished friend of many Dames who will lovingly remember her and sorely miss her,” wrote Chapter president Judy Rusignuolo.Bonnie Benwick, Washington Post Deputy

Food editor, wrote, “Dolores was a woman of honor, a smart cookie, a keen observer

in the true journalist's sense. She always wanted to engage in conversation about news of the day and how the newsroom was aff ected.”“Dolores had a heart of gold

and was a little fi recracker of energy. i will take her with me wherever i go,” wrote CiCi Wil-liamson. Dolores was interred in a historic

cemetery along with Confederate general Stonewall Jackson. She is survived by her husband of 53 years, four sons, a daughter, and eight grandchildren. Daughter natalie Mcgrory attended the philadelphia Chapter’s symposium with Dolores in June 2011.Th e Washington, DC Chapter is presenting

a scholarship in her name this spring.

in MeMOriaM

Gaye Ingram (phoenix)Th e phoenix Chapter announces with great

sadness the passing of Gaye ingram, CCp. Surrounded by family, she died peacefully in the latter stages of lou gehrig’s disease on December 2. gaye met her husband, Bill,

while attending Valdosta State university to obtain a BS degree in Medical technology. He was in advanced jet fl ight training at Moody air Force Base and knew he had found 'his girl' when he saw her smiling radiantly from a parade fl oat in 1958. She was Homecoming Queen and the most beautiful creature he had ever seen.. a woman of great accomplishment, gaye’s

curiosity led her to have more than one profession. She became a pioneer instructor of electron Microscopy, teaching medical students, She formally attended the paris Cor-don Bleu and was a James Beard nominee for her Webster’s Dictionary of Culinary Arts. She was editor of Tastes and Treasures, an arizona Historical Society cookbook. gaye served two terms as secretary on the lDei Board of Directors (2005-2006). Sharon Salomon says the phoenix Chapter

held a bake sale at a local farmer’s market in

gaye’s memory, donating money raised to Hospice of the Valley. “gaye was one of the most intelligent, beau-

tiful, loving people i have ever known, full of adventure and always Fun," reminisces

Janis Kobey normoyle (phoe-nix). “On the way to the airport for one of our jaunts, she would say that once again i had failed packing 101. i never got above a D-. She carried one small bag, and looked like a million dollars for days. grace and style were as much a part of her as true kind-ness and curiosity about others. i will miss her always!”

Gwen Ashley Walters (phoenix) says gaye was like a second mother….”the epitome of class, always kind and gentle, and never said a cross word about anyone. She was a real Southern lady and obviously smart as a whip. When i was writing my cookbooks and came across some ingredient or dish i wasn't famil-iar with, i'd call gaye and she's give me the answer right off the top of her head. i think she had an encyclopedic memory.”gaye made the most out of every opportu-

nity in life. Wisewoman, friend and mentor, she deeply touched the lives around her. She leaves behind marks of her presence in her accomplishments, friendships and art.

Excellent source of Dietary FiberFat, Cholesterol and Sodium Free

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California dried figs are available year round, while fresh figs are available

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Waldorf Salad with California Figs


WEMeaningful Blogs from Dames

By Janet Helm, MS, rD (Chicago)i was pleased to be a speaker for lDei’s fi rst

webinar on the topic of pinterest–an image-based social network that i think is particularly relevant for culinary professionals. pinterest is now the third most

popular social networking site behind Facebook and twit-ter, with more than 23 million unique monthly users. it’s like a virtual bulletin board that allows users to curate, organize and share content found on the web. Th e Food and Drink category on pinterest is one of the most popular and fastest growing. instead of clipping recipes from magazines or saving food articles in a fi le, pinterest users are pinning what they like from blogs and web-sites and saving them on themed pinboards. each pin links back to the original source, so users can retrieve the full recipe or article.yet, pinterest is so much more than a tool

for posting pretty pictures of food. as culi-nary professionals, you can use pinterest to help raise your digital profi le, sell your prod-ucts and services and build your brand. So what do you need to do to get started? go to pinterest.com and create an account. you can register by connecting with twitter or Facebook or by using your email and a pass-word. Th en add pinterest to your bookmark to make it easy for you to pin images.Here’s what you need to know:

• Create a descriptive profi le. upload your photo and write a brief description of your culinary credentials, along with a link to your blog or website, Facebook and twit-ter. your profi le and the quality of your boards will determine who follows you.

• Build your boards. Don’t just create an account and wait to add pinboards. Start off with about fi ve boards on a range of topics and populate them with pins. you can continue to add more boards, but get started with at least fi ve. Have fun naming your boards – related to food and your other passions (travel, fashion, décor, etc.) include a description of the board and be sure you categorize it, such as Food and Drink.

• Find users to follow. pinterest is a social

network, so be social. Start off by select-ing “Find Friends” on the pinterest site and you can follow your Facebook friends who are on pinterest. use the search function on pinterest to fi nd culinary-related pinners to follow, such as Bon Appetit, Food & Wine, Saveur, Cooking Light, Martha Stewart Living, Epicurious, All Recipes, Food Network, and Cooking Channel. Other popular food pinners include authors and bloggers, such as Shauna ahern, Heidi Swanson and ree Drummond/Th e pioneer Woman, and food brands, such as Chobani and Whole Foods. look to see who other culinary professionals are following on pinterest to get ideas of who to follow.

• Pin strategically. if you have a blog, pin your posts to a board to help drive traffi c back to your site. pinterest drives more referral track on the web than google+, youtube, reddit and linkedin combined. Create a board of the articles you’ve writ-ten for other publications (or where you’re quoted), your media appearances or cook-ing demos (videos can also be pinned), and your books or products you’re selling. you can link to amazon or add a $ in the description of your pin to be categorized in the “gifts” section on pinterest.

• Be pinnable. Be sure you have a photo, graphic or video in all of your posts so your content can be pinned. if you want to check to see who has pinned you, go to pinterest.com/source/yourwebsite.com.

Dame Janet Helm, MS, RD is the Chief Food and Nutrition Strategist in North America for Weber Shandwick, providing strategic counsel to a variety of food and beverage clients. She is a nutrition blogger for WebMD and maintains her own blog called Nutrition Unplugged (http://nutritionunplugged.com ). Janet is co-founder of Nutrition Blog Net-

work (http://www.nutritionblognetwork.com), and co-founder of 'Healthy Aperture' (http://www.healthyaperture.com), the fi rst online food gallery created and curated by registered dietitians. Learn more about Pinterest by viewing Janet’s webinar, archived on the LDEI website (ldei.org), or you can ask her additional questions about Pinterest at [email protected].



LDEI STORE LDEI ONLINE STORE has iron-on patches for sale on the LDEI website. These high-quality embroidered patches are 3.5 inches in diam-eter and come in two colors: white with blue stitching or blue with white stitching. The cost is only $5.00 and shipping is free.

To purchase, login to the Members Only portion of the web site (instruc-tions are in the front of your membership directory), click on the LDEI Store link on the left-hand side of the page. While you are in the store, check out the caps, pins and bracelets that are also available for sale.

acqua panna is a large employer in this area and the town is very grateful and hospitable to guests. at the magnifi cent Villa panna

estate, ellie was in her glory horseback riding. “it felt like a trip into medieval times.” She and her riding companions came upon a rather dilapidated cottage where espresso and sweets were being served. nearby, a rehabilitated raptor was being released. ellie volunteered to handle the bird and give it the burst to freedom. Th e fascinating and rewarding experi-ence will be hard for her to forget.an elegant afternoon chic nic

(chic picnic) prepared by interna-tional Chefs in the Villa gardens, a tour of Frescobaldi Winery and a gourmet dinner at the Castello nipozzano estate wrapped up the wonderful day. Th e next day’s itinerary was concentrated on art and culture in Florence–and “il prezzo di resistanzo,” a private tour of the Duomo that amounted to climbing 919 steps to the outside ramparts, for a spectacular view of the alps. Th e festivities ended with a gala Charity Dinner for the aMreF with the Villa panna international Chefs demonstrat-ing once again their ingenuity and their devotion to ultimate cuisine.

B o s to n f rom pg 21 . . .

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the ultimate coffee experience both at home or for your business.

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eGourmet Rice ...makes every meal scial!

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EAT 48g OR MORE OFWHOLE GRAINS DAILY

Les Dames 09.MECH:Layout 1 8/12/09 12:17 PM Page 1

DEADLINES 2013 SUMMER ISSUE - APRIL 15, 2013 | 2013 FALL ISSUE - AUGUST 1, 20132014 WINTER ISSUE - NOVEMBER 8, 2013

PHOTOGRAPHY/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 not send photos taken off the internet or embedded with text in Word files or PDF files. Please identify individuals in photos from left to right in the message of your email. Include photo credits, if required, and captions. ALL PHOTOGRAPHS MUST COME WITH CAPTIONS TO BE PUBLISHED.

MEMBER MILESTONESLIST DAME’S NAME and XXX CHAPTER. Each Dame may submit up to 50 words about honors or important business-related activities, as preferred, to appear in print. You may email a quality headshot to accompany your news. Press releases and cookbook covers are not accepted. (Cookbook covers are accepted for the LDEI website.) Email your Member Milestone and photo to MM Editor, Hayley Matson-Mathes at [email protected] by the deadline listed above. Entries received after these dates may appear in a following issue. Photos of Dames networking at conferences or other chapter events may also be sent to this section.

CHAPTER NEWSCHAPTER XX (By, the submitter's name, office or title, if any). Each Chapter may submit 250 words as you would like to see it in print. You may include photos to accompany your news, noting photography requirements above. Submissions that exceed the word count will be edited. (A lengthy submission on a special chapter event could be considered for a feature; contact the editor in advance.) Press releases are not accepted. We regret we don't have space to print full menus but menu items can be included in the copy. Submissions not conforming to this format may not be printed due to deadlines and volunteer’s lack of time. Email to Janet Burgess at [email protected] by the deadline date. Entries received after this date may appear in the following issue.

E-NEWSLETTERThis bi-monthly publication will keep you informed about events in other chapters and encourages networking. Press releases are not accepted. Include an email contact, date, time, cost for chapter events. Lack of space prevents member milestones, product news, listing of cooking classes or tours. You will receive a reminder call for “e-news” email. Respond to Helen Roberts at [email protected].

POSTCARD VIEWS OF THE GLOBAL CULINARY INITIATIVE If your chapter is involved with culinary programs and community activities that cross cultural barriers and exemplify the spirit of the Global Culinary Initiative, send a 200-word description of your event with photos. WE BeLOnG (page 21) features excerpts of insightful, relevant content from Dame’s personal blogs or chapter websites. Be a guest blogger and tell us what’s on your mind! Send inquiries to [email protected] or [email protected].

upCOMing in the

summer issue

• Meet the 2013 grande Dame nominees

• Dames Who Farm ©2013 Schnucks

Schnucks is Proud To Partner with Les Dames

d’Esco�er!Schnucks is a St. Louis based

family owned grocery company founded in 1939 by “Mom and Pop” –

Anna Donovan Schnuck and Edwin Schnuck. Anna encouraged Edwin to open a store where they

could sell her homemade potato salad along with quality meats.

The company, now in its third generation, employs 14,500 teammates in 100 stores and 96 in-store pharmacies across

the Midwest.

©2013 Schnucks

®


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Get ready for a T� as State of Mind….and a whole lotta Barbecue!

LDEI CONFERENCE 2013 – SALT LICK OPTIONAL TOUR

Journey into the pristine texas Hill Country, visit renowned texas wineries and bring your appetite for an authentic barbecue experience like none other at the legendary Salt lick BBQ in Driftwood, texas. Join us for this optional daylong

immersion into real texas with roll-ing hills, smoky meats and top-notch wines from Fall Creek Vineyards and Duchman Family Winery. Th e tour includes paired wine and barbecue lunch, vineyard and garden tours, wine and dessert tasting. enjoy a taste of true texan hospital-

ity at the lDei international Confer-ence, Oct. 24 - 27, 2013. We can’t wait to show you a good time, y’all!

Spring 2013 - LDEIOwner My Personal Chef 100 Severn Avenue, #506 Annapolis, MD 21403-2622 (410)...

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