F A L L 2 0 1 4

M.F.K. FISHER AWARD for Excellence in Culinary Writing

Nina Mukerjee Furstenau, Grand Prize Winner

the 2014 Winners are...

A L S O I N S I D E … E d i b l e L o n d o n To u r L D E I B o a r d i n Wa s h i n g t o n

Carol Penn-Romine, Internet Category Winner

Stacy Schultz, Print Category Winner

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

FEATURES

4 M.F.K. Fisher Awards

9 LDEI Meeting in Washington

10 Edible London

14 Why Join the Brock Circle?

15 LDNY Honors Carol Brock

16 Kikkoman Washoku Initiative

18 We BeLOnG

20 Green Tables

DEPARTMENTS

22 Chapter News

26 Member Milestones

31 Submission Guidelines

!e Younger GenerationIn two decades, it will be the year 2034. Sounds as futuristic as George

Orwell’s 1984 did to people when that book was published in 1949! I’m con"dent LDEI will be even stronger and more in#uential in 2034 than we are today. !at’s because we’re ensuring our future success by the various programs of our chapters and our international organization. We can be proud that the expertise of our founding members and

the accomplishments of subsequent generations of Dames are being implanted in the next generation of food professionals. Points in case:

scholarship dollars have been raised and disbursed by chapters to women in university and culinary institutions (see pages 22-25).

scholarship recipients continue to be mentored by Dames.

Legacy Awards conduct on-the-job training in many food professions. Attend the Legacy Awards Luncheon at the Boston Conference to hear about this year’s recipients.

Global Culinary Initiative promotes the understanding of other cultures and their foods.

Green Tables programs teach the younger generation about fresh produce and how to prepare it (see the Seattle Chapter’s event on page 20). I expect that my youngest grandson, six-month-old Creighton Williamson (pictured above), will participate in a few years.

School gardens, supported by many chapters, also provide the oppor-tunity for students to see where their food comes from, grow crops, and develop an appreciation for fresh, local food.

Brock Circle will help to ensure our organization’s "nancial sta-bility for generations to come (see pages 14-15).

LDEI’s M.F.K. Fisher Award encourages excellence in food writing, and one of the three top winners this year is barely 30 years old (see page 8).Back to 1984 (the novel): It was set in London, recently visited dur-

ing the fabulous Edible London tour (see pages 10-13). By 1989, the novel had been translated into 65 languages, more than any other novel in English at the time. And the phrase, “Big brother is watching you,” originated in the novel. For Dames of the future, one can hope that “Sister Dames will be watching” over the upcoming generations of women food, beverage, and hospitality professionals, and that the mis-sion of Les Dames will be translated into many more languages.—CiCi Williamson, Editor, Fall Quarterly

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ABOUT THE COVERBecause writing is like making a quilt from words, I asked Quarterly designers, Bernie Mudd-White and Joni Keith, to incorporate fabric images illustrative of the M.F.K. Fisher Award-winning stories. Look closely to see an Indian-motif fabric behind grand prize winner, Nina Mukerjee Furstenau; a fish design behind Internet category winner, Carol Penn-Romine; and Hebrew mosaics behind Print category winner, Stacy Schultz. See pages 4-8 for the feature about these talented food writers. —CiCi Williamson

IN THIS ISSUE

FROM THE EDITOR

Left to right: Ann Stratte, Maria Gomez, Lori Willis, Greg Jewell, Drew Faulkner, Beth Allen, and Alison Rittenberg (DC Tourism Office) visit potential hotels for the LDEI 2016 Annual Conference to be held in Washington.

F A L L Q U A R T E R L Y 2 0 1 4 3

PresidentBETH ALLEN Founder/President, Beth Allen Associates, Inc.347 W 22nd Street, Suite #9New York, NY 10011(212) 206-1138 | baaincny@aol.com

First Vice PresidentLORI WILLISDirector of Communications Schnuck Markets, Inc.11420 Lackland Rd.St. Louis, MO 63146(314) 994-4602 | lwillis@schnucks.com

Second Vice PresidentBRAIDEN REX-JOHNSONFounder/Owner, Northwest Wining and Dining, LLC98 Union Street, Suite 1009Seattle, WA 98101(206) 233-9491braiden@northwestwininganddining.com

Third Vice PresidentCATHY COCHRAN-LEWISGlobal Marketing, Programs CoordinatorWhole Foods Market11504 Sundown TrailAustin, TX 78739(512) 627-5599Cathy.Cochran-Lewis@wholefoods.com

SecretaryMARIA GOMEZ-LAURENSManager, Global Accounts, HelmsBriscoe11241 Avenida del GatoSan Diego, CA 92126(858) 633-7515 | mgomez@helmsbriscoe.com

TreasurerANN STRATTEOwner, My Personal Chef100 Severn Avenue, #506Annapolis, MD 21403-2622(410) 903-2682 | annstratte@aol.com

Chapter Board LiaisonsHAYLEY MATSON-MATHESCulinary Consultant2333 Kapiolani Blvd #3516Honolulu, HI 96826(808) 941-9088 | hayleymm@hawaii.rr.com

DEBORAH ORRILLCulinary Consultant 64 Vanguard WayDallas, TX 75243(214) 343-0124 | deborrill@gmail.com

STACY ZEIGLER, CMP, CPCEDirector of Sales, Bold American Events877 W. Marietta Street NWStudio K-102Atlanta, GA 30318-5285(678) 302-3232 | szeigler@boldamerican.com

Immediate Past PresidentMARY ELLEN GRIFFIN Owner, www.myMEGusta.com320 Strawberry Hill Ave., #58Stamford, CT 06902(203) 975 7610 maryellengriffin@gmail.com

Executive DirectorGREG JEWELLPresident, AEC Management ResourcesP.O. Box 4961Louisville, KY 40204(502) 456-1851 x1 | info@ldei.org

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 and by implementing program initiatives. It provides leadership, guidance, education, connectivity, and effective communication among LDEI members.

LDEI is swinging into fall at a fast pace! With your help, your LDEI Board has ac-complished many goals this year. Connectivity and communications between your LDEI Board and each of you are better than ever. Thanks to Board members’ visits to local chapters, my monthly President’s letters (chock full of news!), frequent e-blasts, LDEI’s "rst-ever Annual Report, the initiation of two All-Chapter Presidents’ Calls, and the Chapter Board Liaison’s increasingly close connections with chapter presidents. LDEI’s presence is growing publicly on social media channels (42% in-crease in followers on Twitter) and the Legacy Award winners have been busy tweeting their experiences on Twitter (#LDEILegacy). !e "nancial strength of LDEI is growing—through our successful 2013 CharityBuzz fundraising auction ($7,956 total net earnings—59% over our goal!), and the Brock Circle now has 38 members. We’ve focused on increasing member education, resulting in two webinars (the best attended ever!) and the initiation of four, focused educational tracks during our upcom-ing Boston Conference. As I write my last Quarterly Message, I am

increasingly proud to have had the honor to be your president this year. Together we’ve accomplished a lot!HERE ARE SOME HIGHLIGHTS IN THIS ISSUE…

~ Up-Close Cover Story introducing the M.F.K. Fisher Award winners…Meet the “best of the best”—the winners of LDEI’s 2014 M.F.K. Fisher Awards for Excellence in Culinary Writing, selected from 110 entries (more than ever). Read the expertly written article by Fall Quarterly Editor, CiCi Williamson, on pages 4-8. ~ !e Best Begins in Boston–soon! Don’t

miss LDEI’s Annual Conference (October 30th through November 2nd). Our 2014 Conference Co-Chairs, Judy Mattera and Joan Sweeney, and Program Chair, Louisa Kasdon, have produced, an educational, en-joyable treasure trove, complete with plenty of

tastes and tours of New England (see the back cover).

~ Your LDEI Board at Work, during our second face-to-face meeting in Washington in mid-July: Learn all about our

fast-paced, productive, exciting, and energizing time, authored by LDEI Second Vice Presi-dent Braiden Rex-Johnson,

on page 9.

~ Rave Reviews from Edible London! Read all about the extraordinarily successful and memorable Edible London tour this past May, hosted by 17 London Dames and enjoyed by 27 Dames representing 18 c hapters. It’s all beautifully scribed and photographed by Quarterly Editor Susan Fuller Slack on pages 10-13.~ !e Brock Circle… ensuring the "nancial

health of LDEI. If you’re not already a Brock Circle member, now’s the perfect time to join. Turn to page 14 to read a testimonial from Linda Forristal (Philadelphia and Washington Chapters), sharing why she joined the Brock Circle. And congratulations to the three newest members of the Brock Circle: the New York Chapter; Hayley Matson-Mathes (Hawaii), Chapter Board Liaison, incoming !ird Vice President, and outgoing editor of Member Milestones; and Lori Willis (St. Louis), LDEI First Vice President and President-Elect.~ New York Chapter throws Carol Brock a

90th Birthday party! In grand New York style, 55 Dames gathered on a lovely summer’s eve, in the elegant penthouse apartment of Marsha Palanci, to toast LDEI’s Founder, Carol Brock (see page 15).

Looking forward to greeting you in Boston!

Beth AllenPresident, Les Dames d’Esco$er International

Leaping into Fall with LDEI 2014 LDEI BOARD OF DIRECTORS

PRESIDENT'S MESSAGE

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Journalism Teacher Wins LDEI’s M.F.K. Fisher Award Grand Prizefor Excellence in Culinary WritingWHO ENTERED THE CONTEST?Big changes were afoot in the 2014 M.F.K.

Fisher Awards contest. Last year, not only did the LDEI Board approve my suggestion to divide the entries into three categories, they also decided to hold the con-test every year instead of biennially. !is resulted in the largest number of entries since our writing awards began in 2006.LDEI received 110

entries—a 30% increase over the 2012 contest, tripping the need to recruit additional judges and to conduct several rounds of judging. One can’t ask volunteer judges to read and rate 100, 50, or even 30 (2,000-word) articles. In total, I recruited 12 excellent judges from all over the U.S. who are not members of Les Dames.Book Category: 17 entriesInternet Category: 41 entriesPrint Category (Magazines & Newspapers): 52 entriesNo Dames were category win-

ners, but two Dames, Virginia Willis (Atlanta) and Kim Ode (Minnesota) "nished third in their categories. More Dames (23) entered this year than in previous years, so that’s progress.Unusually, both the grand prize

winner and the print category winner were from the “Show Me” state, Mis-souri, which had eight entries. !e states with the most entries were New York (20) and California (19); "ve entered from Canada. A non-winner wrote to me: “Keep

me in the loop as to when the games start again. I’ll be doing mental push-ups preparing for the gate to open on the race between "llies with the ‘write’ stu%.—Micki McClellan, Pipe Creek, Texas (2012

Second-Prize Winner)I hope y’all feel the same way! !e deadline

for the next contest is March 31, 2015.CiCi Williamson, Chair2014 M.F.K. Fisher Awards

Nina Mukerjee FurstenauFAYETTE, MISSOURIGRAND PRIZE WINNERBook Category WinnerBiting Through the Skin: An Indian Kitchen in America’s HeartlandUniversity of Iowa Press, 2013.http://ninafurstenau.com/Nina Mukerjee Furstenau was in the closet of a historic manor house near Siena, Italy, when LDEI President Beth Allen reached her by phone to tell her she had been chosen the Grand Prize Winner of LDEI’s M.F.K. Fisher Award for Excellence in Culinary Writing. (!e closet was the phone’s home.) A journalism teacher at the University of Missouri (MU), Nina was in Tuscany for a month with six of her undergraduate students, according to her husband, Terry, who was back home in Fayette, Missouri.Beth said, “I "rst told Nina she was the Winner in the Book Category. She was SO excited. But then when I told her she was also the Grand Prize Win-ner, she was thrilled!” Her prizes are $500 for the Book Category Winner plus an additional $500 for being chosen as the Grand Prize Winner. Nina also receives a trip to Boston for our 2014 M.F.K. Fisher Awards Banquet to accept her award at the Royal Sonesta Hotel in Cam-bridge, Massachusetts, on November 1, 2014.“Nina had entered two excerpts from her book, so she asked me which one had won,” Beth said. “When I told her Biting through the Skin: Prologue, she said she thought that would be the one! Nina said that she still thinks many years later about that hungry little boy in her story who bit right through the banana peel when she threw it to him out the bus window. He truly has been the reason she is so interested in dedicating much of her journalism work toward food, especially hunger,” Beth said.“What wonderful news to receive, especially being so far from home!” said Nina. “I’m so honored. I have known and long admired Les Dames d’Esco$er for its sustainable-food fo-cus. !is drew my interest, but since winning this award, I now know more about LDEI and its emphasis on culture and food heri-tage, another high-interest area of my own.“But it took the suggestion of a friend, writer, and res-taurant critic Todd Kliman, of Washingtonian magazine, who knew about the LDEI contest, to nudge me to enter. I met Todd at a symposium I was help-ing organize at MU, ‘Food Sense,’ and about a year later, at ‘!e Art of Food.’ He has been a great touchstone for me and I respect his writing very much.He said to go for it,” Nina said.

She was also given a nudge by her friends. “I have a great group of writer-friends: Laura McHugh, Jill Orr, Allison Smythe, Jen Gravely, and Ann Breidenbach. Ann issued a challenge that each of us submit a piece to at least one journal or contest this spring. Since I generally drag my feet about such things,

Photo by Anastasia Pottinger Photography

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F A L L Q U A R T E R L Y 2 0 1 4 5

I needed the group’s encouragement, sup-port, and con"dence. I have to say this group has been an important component of writing long narrative for me. Writing is essentially a lone endeavor, and this community of women has meant I stepped out of my comfort zone repeatedly. Love this group.”

EARLY YEARSBorn in Bangkok, !ailand, to Indian parents, Nina Mukerjee

grew up in Pittsburg, Kansas, and sometimes traveled to her

ancestral India. She studied in England, Scotland, and France

in 1982. Nina said, “I went abroad to "nd myself and I found

the love of my life, my husband Terry.” Terry Furstenau is an

American man whose grandparents hailed from Germany and

Sweden. Talk about the perfect Global Culinary Initiative,

this couple "lls the bill! Nina earned a B.J. degree in Maga-

zine Journalism from MU 1984, and they were married all of

nine months that same year before leaving for Africa and the

Peace Corps. “I realized that most of the major decisions in my life have

been governed by an experience I had with food at the age of

"ve. !e boy in the piece that LDEI selected as the M.F.K.

Fisher winner in#uenced so much of my life. I chose to enter

the Peace Corps in 1984 because I wanted to e%ect change

and touch another culture in a signi"cant way,” Nina said.

!e couple was sent to Kairouan, Islam’s fourth holiest city,

located in Tunisia about 50 miles from the Mediterranean

Sea. Nina’s husband was an agricultural extension agent, and

she worked on a Women-In-Development (WID) project.

“We lived outside the city in an area where many farm families

lived. !ey had come to the city to "nd work and there was

little of that. I was helping wives and widows to get more op-

portunities to generate income.” Since the women made beauti-

ful rugs—#at woven kilims and margoums and knotted, pile

carpets—to sell, Nina focused on that aspect of their lives.

“By building a center for the women to get a rug-weaving

certi"cate in the area they lived, the women could attend

without having to walk two kilometers to town, which was

di$cult in that culture. With certi"-

cation, the women could get higher

prices for their rugs.” Math and reading

classes were planned. A playground,

complete with a camel slide, was de-

signed and built. “I had help. USAID

and UNICEF provided funds for bricks

and mortar, the Kairouan government

donated the land for the center, I was the

boots on the ground. It was truly a joint

project.”!e weaving project and cooking with

the women in her neighborhood "lled

Nina’s days in Tunisia. “During my two

years there, I learned how to share food

and food stories because of working and

cooking with the wives and daughters. I was 22 and it was the

"rst time I had really done this. It changed my entire experience.”

POST-PEACE CORPS YEARS

After returning from two years in the Peace-Corps, Nina

founded a publishing company with her husband and began

her working life as a journalist and publisher/editor of three

construction magazines beginning in 1987. !ey launched

and published these magazines and two others until 2001.

!ey also had a daughter, Anna, and son, Nathan. Since then,

she has published numerous creative non"ction pieces for

journals such as Painted Bride Quarterly and Ploughshares as

well as magazines such as Missouri Life. She earned an M.A. in

English/Creative Writing from MU in 2006. In 2008, Nina

was a month-long resident at the Vermont Studio Center in

Johnson, Vermont.Today she is a teacher and project director at the MU Sci-

ence and Agriculture Journalism program and the Journalism

School. Her two areas of focus are teaching food and wine

writing and serving as a project director for a USAID project

for soybean innovation in Africa. “!is last is important for

me because it encompasses food security, hunger, nutrition,

sustainable agriculture, and food policy—completing the

umbrella of food topics for me from farm-to-fork and from

hunger to taste and #avor,” stated Nina.

She is also the author of Savor Missouri: River Hill Country

Food and Wine, a book celebrating the local #avors of food

and wine in Missouri (Missouri Life and Acclaim Publishing,

2013). Nina received a 2014 Notable Book Award from the

Kansas State Libraries Association for Biting !rough the Skin.

“I admire M.F.K. Fisher and often use her work in my journalism classes as examples of

exceptional food writing. She was de"nitely an inspiration for me.

When I "rst read her writing, I was struck by how she revealed an entire way of being,

a world view and culture with accessible language and beautifully told food story. Fisher’s use of small

details that intensify focus hooks me every time. I am excited to win LDEI’s award in Fisher’s name.”

—Nina Mukerjee Furtenau.

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The author's family when they moved to Kansas in 1964: Parents Sachin and Sipra Mukerjee with Nina and her brother Sandeep.

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As far as what inspired Nina to write Bit-ing through the Skin, she answered, “I began to see how food traditions in your home tie you to your family heritage, even if there are no other clues to that history outside your front door. All families have this story to one degree or another. We are all products of small pockets of culture within the larger American landscape. For me, food has been a way to see boundaries of culture and how these often meet over dinner. My book gave me the opportunity to consider how cultures meet over food, how we are alike, and also how we may be di%erent.”Nina has been a professional writer for 29

years. For "ve of those years, she was in-volved in writing Biting !rough the Skin. “I was not accustomed to writing about myself as a journalist. Even though there was no great trauma in my life, somehow, those intimate chapters were di$cult for me to put out into the world. Plus, I was new to trying to get a book published and I spent time waiting for replies. It may be that this worked in my favor, however. It was a kind of long digestion process for the work, as I made signi"cant decisions on edits as the work settled over time,” explained Nina.WILL WRITE FOR FOOD— ITALIAN EDITIONWhen Beth called, Nina was taking six

undergraduate women journalism students from MU for a month in Italy. !e group studied the food and wine of the Tuscan re-gion, spending three weeks in Florence and one week at Spannocchia, an agricultural foundation farm (which has very di$cult Internet and phone connections!). !ey had "nished their three-week stay in Florence and were enjoying their last week of their journey on-the-farm near Siena. At Spannocchia, they raise pigs, grow

vegetables, make cheese, and even wine. “We enjoyed wonderful dinners every night made with foods produced on the farm,” Nina said. “One of the wonderful learning experiences the students had was simply gathering each night for rustic dinners all made from the farm products.”!e study abroad, Will Write for Food—

Italian Edition, is meant for undergradu-ate students at the University of Missouri School of Journalism and Science and Agricultural Journalism program interested in regional food stories. It was new this year.“We studied the food and wine of the

Tuscan region. It was lovely to visit the ‘biologic,’ carbon-free winery in Mon-tepulciano, and a family that operates a three-generation farm that produces Parmesan cheese, as well as a family that makes Parma hams. In Siena, we learned about Cinta Senese heritage-breed hogs, we tasted and learned about the farm’s produce and wine, we made pasta from scratch, and we

learned about the regional food history.”!e students wrote blogs for VoxTalk, a

city student-run, online publication, and longer stories about Italian food, such as Parma ham, Parmesan cheese, regional pasta, espresso, and more.WRITING FOR A LIVINGGiven that so much uncompensated

writing is done on the Inter-net, Nina is still optimistic about making a living as a writer. She said, “I think that there will always be a place for good food stories. Writers with a knowledge base in agriculture have the edge when it comes to balanced work on food, food policy, and sustainability. It’s dif-"cult to get that level of writing unless it’s treated as a profession. Some are starting to recognize this and I hope more will. “Sometimes I feel that voices from the

Midwest are not often heard in the main-stream. And I think writing from a place that still produces much of our food and its story is important. But, it took a com-munity of writers to prod me a little. !ey understood I needed that. I am so thankful to them.Beth’s follow-up email read, “Fabulous

speaking with you today from that closet! I must say: the phone connection was amaz-ingly clear! Looking forward to meeting you…and again, our sincere congratulations! I’m delighted I was able ‘to make your day!’” Replied Nina, “!ank you and the selec-

tion committee again. Lovely news today and I am most honored. Our phone con-nection was great—just goes to show you that posh surroundings are not everything. Looking forward to meeting you, CiCi, and all the Dames in Boston! I can’t wait to learn more about your organization and the work you do.”

COMMENTS FROM THE JUDGES

Magni"cently written; an insightful and intelligent personal take on a serious world issue.—Carol Sugarman, Bethesda, Maryland

Elegant, dramatic writ-ing that invites readers into a personal view of another culture. A compelling read.—Ann Criswell, Houston, Texas.

Great evocation of setting, family history, public masses, and taste, smell, and texture of food.—Dianne Hennessy King, Vienna, Virginia

Strong description, tense narrative, and inner explora-tion of two cultures.—Don Fry, Charlottesville, Virginia

How we relate to food–emotionally, spiritually, even politically - as well as physically – is perfectly cap-tured here. Well done.—Jan Norris, West Palm Beach, Florida

Candid, brilliantly written account of the both the joy and the heartache that comes of growing up Indian in the American Midwest.—Richard Swearinger, Des Moines, Iowa

!e writing is poetic and novel-esque. !e writer has the ability to touch the reader.—Madge Baird, Layton, Utah

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Carol Penn-RomineBurbank, CaliforniaINTERNET CATEGORY WINNER

“My Fishing Trophy”www.hungrypassport.com/

“Fantastic…that’s great! I’m excited…I’m so glad you called.

I entered this contest four years ago and didn’t win but

decided to enter again this year.Winning is a nice shot in the

arm!” Carol Penn-Romine said excitedly to LDEI President

Beth Allen, who had called to share the good news.

Carol was 10 years old when she learned to drive a tractor

on the family farm outside of Kenton, Tennessee. She also

helped with the crops, livestock, and kitchen garden. But at

an even younger age, Carol was bitten by the writing bug.

“I have been writing since I was old enough to stitch words

together,” she said.“I wrote stories, illustrating them with pictures scissored

from magazines and taping them into books I stapled

together. While my friends were reading Hardy Boys

and Nancy Drew, I was engrossed in National Geographic

and studying maps. Food, travel, and writing framed my

growing-up years. Little did I realize they’d be my lifelong

passions. But they are.”Carol has spent the past 25 years as a journalist and freelance

writer, concentrating on food writing for the last 10 years.

She’s also a chef, teacher, and culinary-tour guide. “Blending

food and travel and being able to share it all on the page, in

the kitchen, and on the road gives me enormous pleasure,”

Carol con"ded. Capping her schooling with a B.A. in English from Bethel

University in Tennessee, she followed that with an M.A. in

Speech Communications from Murray State in Kentucky.

!en she and her husband moved to California where Andy

Romine is a visual-e%ects artist for animated movies.

“After a number of years working as a freelance writer/editor

and tour guide (I trained at the International Tour Manage-

ment Institute), I decided to shift my focus to food. I knew if

I seriously wanted to write about food, I needed to take a class.

To bolster my culinary knowledge, which primarily consisted of

that Southern penchant for deep-frying everything, I attended

the California School of Culinary Arts and earned a Le Cordon

Bleu degree. !at was my beginning in food writing. Now I

write about food and make it the focus of the tours I conduct.

In 2010, Carol received the Apicius Scholarship from the

Symposium for Professional Food Writers at the Greenbrier,

and she won second place in the SouthWest Writers’ Annual

International Writing Contest. Her work has appeared in Best

Food Writing 2013, Leite’sCulinaria, Gastronomica, Los Angeles

Times, !e New York Times, Cornbread Nation IV: !e Best of

Southern Food Writing, Farmhouse Magazine, and the Chris-

tian Science Monitor. She is a past editor of Edible Los Angeles

and a contributor to Edible: A Celebration of Local Foods and

to a number of magazines within Edible Communities. She

also edits the “Food Journal” of the Culinary Historians of

Southern California.

M.F.K. FISHER’S WRITINGS“I knew about LDEI from Toni Allegra,” said Carol. She

and Irena Chalmers told me about the M.F.K. Fisher Award

Contest. I entered in 2010 and you told me I made it into

the top 10. I’ve read a lot of M.F.K. Fisher’s writings; my introduction was !e Gastronomical Me. I can’t say that I’ve read the entire canon, but I’ve savored a lot of it. And that’s what I love about her writing—I’m not just reading it for information. I’m savoring it.“She had an e%ect on my writing.

I love the way she "nds gold in the minutia. !e topics don’t have to be grand; they just have to be noticed. Her writing has taught me to pay more attention to the nooks and crannies, because those are the places where the gold can be found.

“I found an online site that had the recording of her reading

one of her essays—the only time I’ve ever heard her beautiful

voice. It was absolutely lovely, crystalline, and enchanting.

It sounded like music. It’s a real shame she didn’t do audio

recordings of more of her writing.”http://www.prx.org/pieces/39574-julia-child-and-m-f-k-"sher

ABOUT CAROL’S WINNING ENTRY AND WRITING

!e inspiration for Carol’s winning entry? “A combination

of the "shing expedition I made about a year and a half ago

with bringing back the trophy from a trip home to Tennessee

earlier that year. I hadn’t been "shing since I was a kid, and it

brought back the thrill of that tug on the line. I started think-

ing about the business of "shing, and of eating or not eating

the "sh I’d caught—how di%erent those experiences were and

the notion of what "shing was all about, based on my very

limited experiences as a child.”Writing the piece spanned about two weeks. “Well there’s

writing and then there’s polishing,” said Carol. “I got the

ideas down pretty quickly, but I re"ned it, put it away;

remembered a few more things and added those…polished

some more…that sort of thing. Writing an essay and writ-

ing an information piece are two di%erent enterprises—they

require di%erent creative muscles,” she explained.

“Food writers face new challenges, what with the volume

of uncompensated writing that’s out there,” Carol said. “But

the positive side is that there are so many more opportunities

for us to get our work out there now. Not so long ago we had

only a "nite number of outlets, of newspaper food sections

and magazines devoted to food. Now we have limitless Inter-

net opportunities. We can even self-publish our books, record

our own podcasts, and create our own Internet videos.

“While the competition is tougher, if it’s apparent that you

know what you’re talking about and you can write about it in

a way that makes people seek out your words, I think you’re

going to make it as a food writer.I still believe that cream will

rise to the top.”Oh, and the prize money? As I interviewed Carol for this

article, she was in the middle of a kitchen renovation. She’s

going to put her $500 prize into her new kitchen.

To read Carol’s winning entry, go to: “Leite’sCulinaria”

http://leitesculinaria.com/87215/writings-"shing-trophy.html

Farmer’s Daughter Wins Internet CategoryBy CiCi Williamson

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8 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

Stacy SchultzClayton, MissouriPRINT CATEGORY WINNER

“Lox of Love” from Sauce Magazine

“Oh my gosh. I really won? !at’s great…

I’m so excited!” Stacy Schultz told LDEI

President Beth Allen. Beth had not con-

nected with Stacy on her "rst call, but a

call-back number was recorded. “Your

number just appeared on my voicemail. I

used to live in New York so I recognized

the area code, but I had no idea who this

call was coming from. !ank you, thank

you, thank you SO much!”Before Stacy entered the contest, she

didn’t know anything about Les Dames

d’Esco$er International, but she knows

more now. She told Beth, “!is is the

"rst time I have entered this contest, though others

from Sauce magazine have entered before. I am so

excited. My executive editor, Ligaya Figueras, heard

about the contest from Beth Huch, who was a mem-

ber of the St. Louis Chapter. I really appreciate your

calling to tell me. !ank you!”

Stacy is a writer and editor currently living in St.

Louis, where she grew up. “Since the age of 12, I’ve

been fascinated with the written word, and I am lucky

enough to put its wonderful powers to work every

day,” she said.With a B.J. (Bachelor’s degree in journal-

ism) from the University of Texas tucked tightly into

her suitcase, Stacy moved to New York City with little

more than one-month’s rent in her pocket, a fear of

subways, and one very big dream. Fortunately, Stacy

got a job before her rent ran out.

“Before long, I became a sta% writer at Financial

Planning magazine. I hadn’t a lick of experience in the

"nancial industry, so I did what any good reporter

would do: spoke with as many people as I could, read

more books than I care to remember, and asked ques-

tions—lots of questions. Within a year, my hard work

paid o% when I was promoted to senior editor and, six

months later, deputy editor.“Feeling that I was destined to write about more

than mutual funds and long-term

care insurance, I sought a position

that would better suit my passions. I

always loved to cook and loved food.

Before long, a beautiful culinary

magazine in St. Louis called Sauce

hired me as senior editor. Once

again, I immersed myself in a new

world, meeting talented people and

tasting some truly wonderful food in

the process. I was hired to edit and

manage all of Sauce’s online content

and write several pieces for each

print issue.”Before long, those two hats multiplied, and Stacy

became the managing editor responsible for concep-

tualizing, planning, managing and editing all editorial

content. Although she still contributes articles to Sauce,

she is now a community manager at Nestle Purina.

“I’m happiest when I’m being creative and when I am

able to see a project I’ve worked hard on "nally come

to fruition. Writing constantly pushes me—to learn

more, to read more, to make each story better than

the one before it. No matter how much or how often

you do it, writing is never easy. And while this fact can

make the days long and the work daunting, it gives me

great pride in what I do,” said Stacy.

“My favorite food stories are about personal experi-

ences and recipes that are passed down from genera-

tions. Holidays are so important, and I struggled to

make an impact on my family’s holiday foods that are

already so well established. I want to make my own

traditions and pass down my recipes when I have

kids—one of these days,” said Stacy.

Now in her early 30’s, Stacy has already won another

writing award from the American Society of Magazine

Editors (ASME). For her M.F.K. Fisher Award-win-

ning piece, “Lox of Love,” Stacy "rst did a rough draft

that she went back to several times. “It was a longer

process for this article because I had to stop several

times as I learned the di%erences in the recipes for

making lox. I made it over several months and, once

I had the winning recipe, I served it to family and

friends to make sure it tasted right,” related Stacy.

Regarding the e%ect of the Internet on writing

careers, Stacy believes, “It’s di$cult to "nd a full-time

job right now, but it’s a two-way street. In one way, the

Internet gives us a great opportunity as writers. Now

we can expand and make our mark in our own way—

brand ourselves. It gives power to the writer in a way

we’ve never had before, like the ability to be part of a

community with our sources.“However, you have to be careful about writing posted

on the Internet. Anyone can write anything. What

makes journalism what it has always been is its code of

ethics. !e di$cult part about blogs is that they don’t

always have that moral code. !e future is going to be

di%erent, but the best writers will not only realize the

opportunity they have but also realize the importance

of a credible source,” Stacy concluded.Stacy’s favorite stories

to write are long, in-depth pro"les, though she loves a great story and a recipe that people relate to. !at certainly is the case with her winning story, “Lox of Love.” To read it, go to: www.saucemagazine.com/blog/?author=12#

University of Texas Grad “Lox” Up an Award

By CiCi Williamson

8 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

F A L L Q U A R T E R L Y 2 0 1 4 9

By Braiden Rex-Johnson (Seattle), LDEI Second VPShortly after the Fourth of July, your LDEI Board of Di-

rectors descended on our nation’s capital for its second face-to-face meeting of the year. Led by LDEI President Beth Allen, the board’s "rst order of business on Friday after-noon, July 11, was a review of progress of the 2014 goals, as outlined during its January board meeting in Miami. Member Bene"ts that have come to fruition include the

completion of two well-attended webinars, refreshing of graphics in the Quarterly, and addition of one new A$nity Partner. Enhancements to the 2014 Annual Conference in

Boston include four educational tracks and addition of the Guidebook App for easy networking among attendees and posting to social-media outlets. Looking forward, we will be developing a plan for international chapters to enhance their bene"ts for being a part of LDEI. Growth: !e board has increased its campaign to develop

new chapters (with one new chapter expected in 2014), focused on member retention, created Guidelines for Chapters from LDEI, and has held its "rst-ever All-Chapter Presidents Call, with another planned for September. Connectivity and Communications are on the up and

up, with formation of a Social-Media Task Force and ap-pointment of a Social-Media Administrator to post LDEI, member, and chapter news to Facebook and Twitter. Podcasts and webinars have been uploaded on the LDEI website, and there has been an expansion of external and internal public relations. To increase connectivity and communications from the

LDEI Board to individual chapters, many board members have made special visits (at their own expense) to chapter meetings around the country. A "rst-ever LDEI Annual Report was sent out with the LDEI Directory in January, communicating to all that LDEI operates as a business. Monthly President’s Letters and as-needed e-blasts also help to keep members informed and up-to-date with “what’s happening” in our organization. To ensure Financial Stability, your 2014 Board has cre-

ated a Brock Circle Marketing Plan and forecasts increased pro"ts from this year’s CharityBuzz Auction. !is year, chapters will earn 20 percent of the full purchase price of their auction lots, up from 10 percent in 2013. To enhance Partnerships, we have implemented Quar-

terly articles supporting partner milestones and connected Milestone Partner Celebrations with Dames attending Conference. After reviewing 2014 goals, the rest of the afternoon was

spent on an energizing conference call with the Boston Conference Committee—Joan Sweeney, Judy Mattera, and Louisa Kasdon—plus Boston Chapter President Lee Napoli.CiCi Williamson joined the meeting in person to give us

an update on the M.F.K. Fisher Awards contest, showing o% the impressively thick notebook she kept in order to co-ordinate the record number of contest entries received this year—more than 100! !en CiCi and Ann Stratte talked about some possible programming ideas for the 2016 LDEI

LDEI Board Meets in Washington

Annual Conference to be held in Washington.Board members continued to brainstorm with special guests CiCi

and LDEI Director of Development, Brent Frei, over dinner at EDGAR Bar & Kitchen in the May#ower Renaissance Washington, D.C. Hotel, the board’s “home-away-from-home” during this visit.After continental breakfast on Saturday morning, Treasurer Ann

Stratte reviewed the "nancial statements, then Brent joined us for an update of the current and potential conference partners. During a working lunch, the three Chapter Board Liaisons (CBLs)—

Stacy Zeigler, Hayley Matson-Mathes, and Deb Orrill—discussed plans for the upcoming Chapter Leadership Forum in Boston. !e board also reviewed the A$nity and Dame-to-Dame programs and the 2014 CharityBuzz fundraiser, as well as potential hotels for the 2016 Annual Conference in Washington.!en it was o% for “Dinner~Wine~Conversation”at the Westend

Bistro, an award-winning, casual-American eatery at !e Ritz-Carlton, Washington. Waiting to greet us were Washington Chapter President Drew Faulkner; Annie Boutin-King, Ritz-Carlton’s director of social catering; Ann Stratte; and seven D.C. Dames, including !eresa Morrison, Jill Collins, Robyn Webb, Karen Vartan, Linda Forristal, Vickie Reh, and Winnie Steinberg. Annie and her team wowed us with a three-course menu and perfectly

paired wines. Dinner included such seasonal sensations as Spring Pea and Leek Soup and Blueberry-Violet Sorbet; classic French-inspired dishes including Seared Skate Wing and Pan-Roasted Pekin Duck Breast; and the Southern comfort-food favorite, Shrimp and Grits. !e group broke into applause when it was announced that CBL

Hayley Matson-Mathes was the newest member of the Brock Circle. As Beth Allen said in a thank-you email, “Our sincere, heartfelt thanks

to the D.C. Dames for greeting each of us on the LDEI Board to Wash-ington. !e chance to get to know many of the Washington Dames face-to-face, enjoy great conversation, and share a wonderful meal at !e Ritz-Carlton were all very special indeed. A great celebratory time and the perfect ending to our trip! We are all looking forward to returning to your city for a fabulous LDEI Conference in 2016.”

F A L L Q U A R T E R L Y 2 0 1 4 9

Cathy Cochran-Lews, Lori Willis, Beth Allen, Greg Jewell, and Hayley Matson-Mathes.

Braiden Rex-Johnson, Brent Frei, and Lori Willis. Maria Gomez and Greg Jewell.

LDEI 2014 Board: Hayley Matson-Mathes, Cathy Cochran-Lews, Maria Gomez, Stacy Ziegler, Beth Allen, Ann Stratte, Mary Ellen Griffin, Braiden Rex-Johnson, Deb Orrill, Lori Willis.

10 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

By Susan Fuller Slack (Charleston)When judged against other great world cities, London’s cuisine is in the

winner’s circle. After all, British fare descends from a well-respected lineage in#uenced by the Franco-Normans. Some say it lost its way in the Victorian era, but London today is being called the new culinary capital of Europe. It is a multicultural city and the cuisine has a strong ethnic #are. Restaurant chefs and home cooks are cooking up fresh ideas, emphasizing seasonal, organic, and locally sourced foods.

To savor the #avors of this exciting city, LDEI’S London Chapter invited Dames from the U.S. and Canada to attend Edible London—a “four-day extravaganza.” Held May 15-18, 36 Dames and guests rendezvoused with 17 London Dames for a behind-the-scenes look at the city’s thriving food-and-wine scene.Organizer Sue Carter chaired the symposium, saying, “!is would be

a great opportunity to share our city with our North American sisters, placing the London Chapter "rmly on the map within LDEI.”Attendees checking into the Melia White House Hotel near Regent’s

Park in Central London were presented with a Harvey Nichols tote bag "lled with British artisan foods, cookbooks, and other goodies.Valentina Harris, vivacious president of LDEI London, recounts the

vetting process for selecting the most suitable accommodations. “Dur-ing each hotel visit, I bounced on the beds, checked the bathroom plumbing, and examined the thickness of the toilet paper–all with my clothes on!”

Edible LONDON —Experiencing Its Tastes & Treasures

L-R: Shelby Schafer, London Dame Clare Marriage, Marsha Palanci, and Renie Steves. Photo: S Slack. L-R: London Dame Julia Platt Leonard, Suzanne Henniger, and London LDEI President Valentina Harris. Photo: S Slack. London Dames L-R: Chantal Coady, Julia Platt Leonard, Tonia Buxton, Clare Marriage, Melanie Reeve, Caroline Anne Bennett, Valentina Harris, Pervin Todiwala, Bonnie Brulee, Sue Carter (hidden) and Sarah Thompson. Photo: R Steves. L-R: London Dames Sarah Thompson, Sejal Sukhadwala, Pervin Todiwala, Gina McAdam, and Victa Consing Magcase. Photo: S Slack. L-R: Edible London Chair Sue Carter and London Membership Chair Chrissie Walker. Photo: C Walker. L-R: Patty Ravenscroft (wearing yellow) and Rachel Mueller. Photo: C Walker.

East India Tea Company. A !ursday-morning tea-tasting was arranged at this elegant company in Mayfair. Tea Master Lalith Lenadora conducted tastings of exquisite black, green, and white teas, and explained how to brew a proper cup. !e “icing on the cake” was a tasting of tru7es and sweet/savory artisan biscuits (cookies), some produced from 400-year-old company recipes.Melia White House Hotel. A welcome reception at the Melia

was the o$cial kicko% for Edible London. !e London Dames were immediately identi"ed by their stylish blue pashmina scarves. Every-one mingled, appreciating conversations that weren’t limited to email or 140 characters. Valentina Harris re#ected, “I felt it was really im-portant to bring the U.K. Dames face to face with Dames from across the pond to share experiences and traditions linked to gastronomy and food and to form important links and friendships.”

“Smithfield Market was a high-light. After Peter Twist told the meat cutters we were a group of top restaurateurs and chefs from the U.S., they opened up, showed us their prize cuts, and told stories about each other and the market.”—Barbara Cook (Houston)

MEMORIES OF EDIBLE LONDONCompiled by Dottie Koteski (Philadelphia)

“It was a culinary adventure of a lifetime, with London Dames providing a rich insight into the food, culture, and history.”—Hayley Matson-Mathes (Hawaii)

“Chocolate-and-cheese canapés. . .certainly one reason to visit London again very soon!”—Kristen LaCount (Boston)

“Being a chef and having the incredible opportunity to forage on Dover Farm and learn about the edible plants native to the area was fabulous!”—Arlene Mead (Monterey Bay)

Special thanks to Renie Steves, Chrissie Walker, Hayley Matson-Mathes and Mike Mathes, and Toria and Bill Emas for photo assistance. Edible London was a photographer’s dream. Check the LDEI website for additional photos and a full-text version of this article.—Susan Slack

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F A L L Q U A R T E R L Y 2 0 1 4 11

Clockwise: L-R: London Dame Tonia Buxton, Dorothee Rubin, Grande Dame Carol Brock, and Cleo Roccas of Aqua Riva Tequila. Photo: S Slack. Harvey Nichols’ fabu-lous Fifth Floor. The company’s Chief Executive Officer Stacey Cartwright. Photo: S Slack. London Dame Sarah Thompson and Becky Satterfield. Photo: C Walker. The Smithfield Market tour group. Photo: M Mathes. Crab and Virgin Mary Cocktails and Scotch Eggs with Tarragon Mayonnaise at Harvey Nichols. Photo: R Steves. L-R: Judy Rusignuolo, Teresa Farney, Patti Ravenscroft, Drew Faulkner (all Washington). Photo: S Slack. Off to Harvey Nichols. Photo: R Steves.

Foraging is a sensory journey. Photo: R Steves. The foragers savored an early-morning snack of Cornish Pasties at a rest stop. Photo: R Steves. Valentina Harris and Margaret Happel Perry examine a colorful foraged specimen. Photo: S Slack. Toria Emas and Marsha Palanci “suit up” for the group’s Doves Farm mill tour. Clare Marriage of Doves Farm and Valentina Harris lead the way for a tea-tasting with foraged plants and a Doves Farm mill tour. Photo: B Emas. The Dames pause to admire the Marriage's curly-haired Mangalitsa pigs. Photo: S Slack.

Harvey Nichols. !e group boarded an iconic, red, Routemaster dou-ble-decker bus for a trip to Harvey Nichols Fifth Floor in exclusive Knights-bridge. !e #agship luxury-lifestyles store holds a "ne-dining restaurant, café, bar, luxury food market, wine shop, and outside terrace on the "fth #oor. We were greeted with a glass of pale-gold, sparkling Nyetimber 2009 Classic Cuvée. Representatives from Nyetimber, Edinburgh Gin, Aqua Riva Tequila (Mexico), !e One Whisky, Sipsmith Independent Spirits, and Quinta de la Rosa (Portugal) poured wine and cocktails in the beautiful open space. Fifth Floor Senior Head Chef Chris Bower presented mouth-watering canapés and foods arranged in tiny bowls. Among the specialty foods, you could even purchase a chocolate replica of yourself after brie#y standing in a 3-D scanning booth. It was a brilliantly British evening!Smithfield Market. On Friday, a group of early risers visited Smith"eld

(o$cially, London Central Markets), the U.K.’s largest wholesale meat mar-ket—in existence since the 12th century. Sue Carter and Jacqui Pickles shep-herded the group while former Metropolitan Police O$cer and City Guide Peter Twist led everyone on an entertaining tour through the maze of meat cutters, sellers, and buyers. Breakfast at the Fox & Anchor pub included spicy bloody Marys, bacon butty sandwiches, hot porridge, or !e Full Monty.

The Modern Pantry. At this restaurant in the fashion-able, food-friendly area called Clerkenwell, Caravan co%ee roaster gave a co%ee “cupping” demonstration and Melanie Reeve, wine expert at London’s Vinopolis, presented a tasting of English sparkling wines. Chef-proprietor, Anna Hansen, spoke about her culinary journey and working with Chef Peter Gordon, the “godfather of fusion cuisine.” Luncheon included several of Anna’s signature dishes characterized as nose-to-tail eating and global fusion.Doves Farm. In a simultaneous morning tour, 30 attend-

ees traveled west of London to the Wiltshire/Berkshire border for a foraging trip and to visit the organic mill, Doves Farm Foods, owned by Clare Marriage and husband, Michael. Clare, Michael, and Valentina led the foragers through the sunny, pastoral countryside–with sheep, frolicking lambs, and curly-haired Mangalitsa pigs–searching for #owering herbs, nettles, elder#owers, and wild-blackberry leaves.At Doves Farm we toured the state-of-the-art production

mill. !e company transforms ancient grains into cereals, bis-cuits, 21 di%erent #ours, and a wide variety of award-winning gluten-free products. Clare educated the group on the ancient grains and brewed hot-nettle and wild-blackberry-leaf teas from materials foraged. Valentina served a refreshing summer beverage made with fragrant elder#owers.

“From traditional Cornish pasties, handcrafted Gins, fabulous organic farmers’ markets, gourmet chocolates, and crisp, dry wines to inter-national cuisine, the British food scene has plenty to tan-talize the palate!”—Nichole Bendele (San Antonio)

“The walk to Rococo Chocolates for the chocolate-and-cheese pairing enabled us to see the lovely village of Marylebone with its quaint shops and well-populated outdoor cafes with flowers cascading from the balco-nies.”—Michelle LaCount (Boston)

“A highlight for me was high tea at The Savoy and meeting the Execu-tive Chef, James Pare, who, coincidentally, was from Vancouver and knew a lot of people I knew.”—Elly Driessen (British Columbia).

“Pervin Todiwala’s Café Spice Namasté had to be the best Indian food I’ve ever tasted. London needs to know I shall return as soon as I can. It was one of the best trips of my life.”—Becky Satterfield (Birmingham).

“The memory I still savor was the exquisite meal at The Harrow at Little Bedwyn owned by Roger and Sue Jones.” —Dottie Koteski (Philadelphia)

12 L e s D a m e s d ’ E s c o f f i e r I n t e r n a t i o n a l

Billingsgate Market. Photo: M Mathes. Olive Cheese sticks. Photo: C Walker. Borough Market umbrellas. Photo: C Walker. L-R: Patricia Gelles, Valentina Harris, Silla Bjerrum, Mary Ellen Griffin, Barbara Cook, Hayley Matson-Mathes, and Beth Pav. Photo: M Mathes.

Blackdown Artisan Gin and London Dame Sarah Thompson of Blackdown Artisan Spirits. Photos: R Steves. Celebrity Chef Cyrus Todiwala and Honorary Dame Pervin Todiwala, owners/proprietors of Café Spice Namasté. Michael Mathes, Hayley Matson-Mathes, Matt Rinn, and Deborah Knight. L-R: Becky Satterfield, Arlene Mead, and Suzanne Henniger. Photos: S Slack. L-R: Michelle Lacount and Kristen Lacount. Photo: R Steves. Bill Emas, Nicole Loukopoulou, and Toria Emas at Café Spice. Nichole Bender. Photos: C Walker.

The Harrow at Little Bedwyn. Lunch was quite a memorable experi-ence for the foragers who visited !e Harrow at Little Bedwyn in the Wilt-shire countryside. Winner of numerous Michelin Stars, it is one of the most highly acclaimed restaurants outside London. Award-winning Chef Roger Jones has an excellent pedigree that includes working for Her Majesty !e Queen on State Banquets and Margaret !atcher at 10 Downing Street.A garden reception and lunch included several impeccable courses with wines

perfectly matched by Roger and his business partner/wife Sue. !eir world-class wine list, strong on Australian wines, has garnered numerous awards. It’s impossible to mention each course, but every bite was remarkable. Elly Dries-sen (British Columbia) reminisces, “Everyone will remember the whimsical pre-dessert. It was mango passion fruit custard topped with Italian meringue and served in a white egg cup with a crispy cookie ‘soldier’.” (A “soldier” is a thin toast strip for dipping into a soft-boiled egg.)

The pre-dessert “boiled egg” with shortbread “soldier.” Sue Jones of The Harrow. Photo: R Steves. Londoners Chantal Coady with Clare and Michael Marriage. Photo: S Slack. Carol Brock and renowned U.K. Chef Roger Jones. Photo: S Slack.

Café Spice Namasté. Friday evening was spent at the award-winning Café Spice Namasté in historic Whitechapel. We began with an English Gin tasting by Sarah !ompson. Sarah and husband Nathan own Blackdown Arti-san Spirits, a Sussex winery-distillery. A key ingredient in their Sussex Dry Gin is silver birch sap and it takes 100 gallons of sap to make one gallon of birch syrup. Dinner was presented by Chef/Owner Cyrus Todiwala OBE and his busi-

ness partner/wife Pervin Todiwala. Each dish was redolent with fragrant spices that tantalized the taste buds. An outstanding Anglo-Indian version of Country Captain featured bowls of meltingly tender, slow-roasted mut-

ton in a tomato-spice sauce, crowned with cumin-#avored mashed potatoes. !is dish was the main course of a menu prepared by Chef Cyrus for Her Majesty !e Queen’s Diamond Jubilee luncheon in 2012. Each guest received a favor bag that included Chef Cyrus’ splendid chutney.Billingsgate. On Saturday, early risers visited Billings-

gate, the U.K.’s largest inland "sh market, anchored at its current location at Canary Wharf since 1982. !e tour was led by Danish-born restaurateur Chef Silla Bjerrum, co-founder of Feng Sushi restaurant chain, and C.J. Jackson, a Cordon Bleu-trained chef, cookbook author, and director of Billingsgate Seafood Training School. Silla gave a sushi demonstration to the tour participants and served them sushi and green tea.Borough Market. Led by Sue Haddleton, the merged

group of early-and late-rising Dames toured Borough Mar-ket in Central London, one of London’s largest wholesale/retail food markets, dating back to the 13th century. !e sensory kaleidoscope of colors, sounds, aromas, and #avors came from charcuterie, baked goods, ethnic foods, seafood, exotic spices, meat, game, cheese shops, cafés, street stalls, and bars within the market’s con"nes. Lunch was from the array of tantalizing foods.

Marylebone Village. Leonard Carter, Sue’s husband, shared entertaining stories of historic London’s nooks and crannies during the afternoon bus trip to Marylebone Village, a charming area in Westminster with high-quality boutiques and restaurants. We enjoyed a talk and sausage-roll tasting at !e Ginger Pig, an award-winning butcher shop, and a demonstration of the iconic AGA kitchen stove at the cook shop Divertimenti. A pioneer of "ne chocolates in the U.K., Chantal Coady, and Manager Sam Smallman of Rococo Chocolates, teamed with Patricia Michelson of the renowned La Fromagerie for an extraordinary session on chocolate-and-cheese pairing. For example, Blu 61, Veneto, Italy, is a fruity blue cheese that pairs beautifully with an Academy of Chocolate 2014 Silver Award-winning Organic Milk Chocolate Bar with Salted Caramelised Al-monds and Rosemary. !e last stop was La Cucina Caldesi Italian Cookery School, where noted British cookbook author Sybil Kapoor gave a cooking demonstration and lecture on #avor.

F A L L Q U A R T E R L Y 2 0 1 4 13

Clockwise from top left: Teresa and Jerry Farney chat with Mary Ellen Griffin at Clarke’s. Photo: C Walker. Honorary London Dame/Executive Chef Sally Clarke with Valentina Harris. Photo: S Slack. London Chapter First Vice President Jacqui Pickles. Leonard and Sue Carter. London Dame Kristine Kelly and Beth Pav. Marsha Palanci with Ashley and David James. Photos: C Walker. Clarke’s Roasted Sussex Lamb with Honey Orange Glaze. Photo: S Slack.

The Savoy Kitchen Tour: Back row, L-R: Pastry Chef Craig Soeberg, Teresa Farney, Valentina Harris, Executive Chef James Pare, Elly Driessen, Dottie Koteski, (Jerry Farney in back). Middle Row, L-R: Barbara Cook, Nancy Knight, Carol Brock, Victa Consing Magcase, Sejal Sukhadwala, and Sharon Van Meter. Front row kneeling, L-R: Deborah Knight and Gina McAdam. Elegant floral-inspired pastries grace the tea table. Sharon Van Meter, Dottie Koteski and Barbara Cook arrive for tea. Elly Driessen looks stylish in her fascinator hat. Photos: S Slack.

Chantal Cody visits her cocoa tree at the Chelsea Physic Garden. Photo: S Slack.

Clarke’s Restaurant. A gala dinner at this local legend eat-ery took place Saturday evening. Located in Notting Hill in the Royal Borough of Kensington and Chelsea, Chef Sally Clarke, one of the "rst female chefs to open a London restaurant, started the business in 1983. Grande Dame Alice Waters of Chez Panisse became her friend and mentor when Sally cooked for Michael McCarty in California. !e fresh, seasonal ingredients featured at the dinner re#ected the best of the U.K.: pan-roasted Scottish halibut "llet, roasted rump of Sussex lamb, Berkswell Sheep’s Milk Cheese, Norfolk County asparagus, Jubilee Straw-berries, and several outstanding wines.

Tangerine Dream Café. Sunday was the "nal day of an incredible culi-nary adventure. Breakfast was at this café on the grounds of the Chelsea Physic Garden, founded in 1673. Its goal is to conserve over 5,000 species of plants. We dined alfresco on specialties like kedgeree—a delicate, spiced Anglo-In-dian rice dish with lightly smoked "sh and a poached egg. Dessert was warm orange polenta tart.

The Savoy Hotel. Several Dames went to afternoon tea at !e Savoy Hotel––London’s grandest of Dames hotel in Westminster. Executive Chef James Pare led a fascinating tour through the hotel kitchens. He follows in the footsteps of the great Auguste Esco$er, who took over the kitchens when the hotel opened. James pays homage by incorporating many of Esco$er’s signature dishes back into the menu. Our servers "lled Royal Doulton bone-china teacups with !e Savoy Blend. Tea sandwiches and scones with lemon curd, clotted cream, and strawberry jam preceded #oral-inspired tea pastries honoring the Royal Horticultural Society (RHS) Chelsea Flower Show opening.Leaving London. During these four memorable days, we grazed

an amazing and adventuresome trail through Edible London—and we’re hungry for more! Two Dames say it all. ~“What an incredible, edible experience for all! What an impressive chapter

to undertake this project during its formative years!”—Toria Emas (Chicago) ~“All the votes are in. Edible London was a great success! It had to

happen if Les Dames was to truly become Les Dames International with chapters worldwide. And it had to be outstanding. It was!”—Grande Dame Carol Brock.Special thanks to the London organizing committee: Sue Carter,

Valentina Harris, Jacqui Pickles, Gina McAdam, and Chrissie Walker. We appreciate all the London Dames and spouses who wel-comed us and hosted numerous events. LDEI Past President Mary Ellen Gri#n (New York) concluded, “Edible London was truly an experience to remember, and we all know how much thought and work it takes to put together an event of this magnitude.”

London Dame Patricia Michelson and Toria Emas. Photo: B Emas. Cheeses displayed in the walk-in cheese room at La Fromagerie. Photo: S Slack. Chantal Coady and Sam Smallman present a class on the magical pairing of chocolate and cheese. Photo: T Emas. Chocolate-and-cheese pairing. Photo: R Steves.

14 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

EI By Braiden Rex-Johnson (Seattle)!e Brock Circle currently comprises

26 individual memberships, one cor-porate member, and 11 chapters. Each of these 38 Brock Circle members has special reasons for joining this unique group within LDEI. Here are two of their stories.A DAME’S STORYLinda Joyce Forristal, a dual mem-

ber of the Philadelphia and Washing-ton Chapters, joined the Brock Circle in the fall of 2013. “My sister (four years younger) and my mom (85) both passed away last year; my dad, two years earlier. So, I decided that supporting the Dames is some-thing I wanted to do before I died, not in my will. “So, when the Brock Circle opportu-

nity came up, I wanted to do it immediately, even though it is a big commitment. Finally, I decided I didn't want to hesitate any longer.”A CHAPTER’S STORY!e St. Louis Chapter joined the

Brock Circle at last year’s annual conference in Austin, thanks to a matching grant from Alice Gautsch Foreman, a Seattle Dame, former LDEI Board member, and longtime generous LDEI supporter. LDEI First VP and St. Louis Chapter Past Presi-dent, Lori Willis, explains how the St. Louis Dames decided to join. “At the Council of Delegates meeting

in Austin, St. Louis Chapter President Judy Bellos listened intently to Dame Foreman’s generous o%er to pay the second $1,000 installment for the "rst "ve chapters that joined the Brock Circle,” Lori says. “By the end of Alice’s short speech,

Judy and Chapter Vice President, Cec-ily (Ces) Ho#us, co-owners of Ces &

Judy’s Catering, made eye contact with their board members present. !e two women counted enough “yes” smiles to ensure St. Louis could be among the "rst "ve chapters to accept Alice’s chal-lenge. Knowing they had the support of their board, Judy and Ces pledged to make a personal donation for the "rst $1,000.”Lori said that the St. Louis Board had

talked about joining the Brock Circle before. But, as a relatively new chapter of 45 women, they were a bit intimi-dated by the pledge of $10,000 over 10 years. Alice helped them see the commitment of membership for what it really is—$1,000, one year at a time.!e success of recent fundraisers

also helped the St. Louis Board feel comfortable that it could contribute to the Circle to help fund projects and activities in keeping with the mission and vision of LDEI. “Alice helped add velocity to our

decision, and that’s key to building this new fund,” Lori says. “It was also incredibly generous of Judy and Ces to pay the "rst installment, kicking o% our commitment and setting great examples for all of us.“As more chapters and members sign

on, we increase our impact on our world exponentially. Like Judy, I am a "rm believer that the more we put into our organization, the more we get out of it.”In 2013, Brock Circle funds were

used to create the LDEI Annual Con-ference video, Les Dames d’Esco$er: Past, Present, and Future, which can be viewed on the LDEI website homep-age at www.ldei.org.If you would like to spotlight your

chapter's commitment or your personal reasons for joining the Brock Circle, please email your thoughts to Quarterly Editors Susan Slack and CiCi Wil-liamson. What they don’t use in the magazine may be posted on the website in the form of a comment or quote. !ank you for your comments and for your support of the Brock Circle!

World’s First Printed Cookbook Added to Fales LibraryBy Margaret Happel Perry (New York)!e last of the money chapters donated for the

Brock Collection has now been invested in a his-toric cookbook from the year 1475. LDEI’s latest gift to NYU’s Fales Library, as part of Les Dames d’Esco$er/Carol Brock New Acquisitions Program, is Bartolomeo Platina’s De voluptate et valetudine (On honorable pleasure and health). “!is historic book was the world’s "rst printed

cookbook, and the recently procured copy dates from 1530,” according to Rozanne Gold, creator of the ini-tiative and chair of the Fales Li-brary Committee since its inception seven years ago. “!is rare volume is an important and meaningful addition to the treasure trove of cookbooks the so-ciety has funded.”Marvin Taylor,

Director of Fales Special Collec-tions, added, “Platina’s works are some of the earliest to discuss the healthful qualities of food stu%s; that is, the beginning of our understanding of nutrition and the relationship between eating and health. And Platina was also the "rst librarian to the Vatican.” !e cookbook joined other signi"cant purchases

LDEI has made over the years, among which are a "rst edition of Brillat-Savarin and a 1541 copy of Apicius—a collection of recipes from the late Roman Empire thought to be the "rst “in usage” kitchen cookbook. Rozanne noted, “As our program ends at the end of 2014, this is the "nal contribu-tion LDEI will make to the Brock Collection. Our committee’s very last recommendation is that the occasion be marked by a celebration and a scholarly appreciation of the contribution LDEI has made to a world-renowned cookbook collection.”

Pope Sixtus IV Appoints Platina Prefect of the Vatican Library, fresco by Melozzo da Forlì, c. 1477 (Vatican Museums)

Why Join the Brock Circle?

PLATINA’S QUICK CARROT RECIPE“Cariota - Roast carrots in the coals, then peel them, cleaning off the ashes, and cut them up. Put in a dish with oil, vinegar, and a bit of wine; scatter a few mild herbs on the top.—from De voluptate et valetudine, 1475.

F A L L Q U A R T E R L Y 2 0 1 4 15

By Joan Brower (New York)On a brilliant June 18th Manhattan evening in the

elegant penthouse apartment of Marsha Palanci, the New York Chapter (LDNY) paid tribute to LDEI’s visionary founder, iconic trailblazer, and treasured friend, Grand Dame Carol Brock, on the occasion of her 90th birthday. In an atmosphere of deep a%ection and loyal

camaraderie characteristic of the organization and its founder, the gathering brought together 55 Dames to honor Carol in grand style. To help ful"ll her mission to ensure the growth and stability of LDEI, the chapter announced its participation as a Brock Circle member.Planned as un pique-nique Fran-

çais, evocative of the warmth and hospitality of the French Provençal lifestyle, the event was organized by Joan Bloom, Marsha Palanci, Deborah Mintche$, and Eleanor Sigona. It included a sumptuous selection of member-prepared or -donated, French-inspired ap-petizers, pâtés, fromage, saucis-sons, crudités, vegetable tarts, and ratatouilles, accompanied by French Champagne and wines. Sweets included chocolate tru7es, patisseries, and a multi-tiered tower of 90 cupcake confections in honor of Carol’s 90th birthday.!e bountiful pique-nique was lavishly displayed in

Marsha’s dining room replete with wood ceiling beams and marbled work stations, all looking out upon a spectacular outdoor patio laden with lavender #owers and overlooking the majestic Manhattan skyline.

Crowning the evening were heartfelt toasts by mem-bers including Chapter President Margaret Happel Perry. Carol o%ered historical perspectives and recog-nized the many substantive achievements secured by LDNY since the organization’s founding in 1976 and the establishment of LDEI 10 years later. With four of the original Charter Members (Carol Brock, Harriet Lembeck, Laura Maioglio and Saralie Slonsky) pres-ent at the event—almost 40 years after the Chapter’s founding in 1976, Carol acknowledged her pride that

the organization has grown to 29 chapters, and the importance of our ongoing role in breaking down barriers through the bonds of food, wine, and hospitality. She also announced yet another milestone—a new scholarship fund of $92,000.As a "nal trib-

ute, an authentic Jacques Pepin watercolor cre-ated especially

for Carol was presented to our organization’s peer-less founder.In conclusion, she quoted the inimitable James Beard

while raising collective glasses to the future: “If we really believe in food, we must do something about it, for our voices should be raised above the rest. As mem-bers of Les Dames d’Esco$er, LET’S DO IT!”

BROCK CIRCLE MEMBERS

Carol Brock, Dolores Snyder, Jeanne A. Voltz, Claire Boasi, Julie Dannenbaum

MembersBeth Allen Janet BurgessDolores CakebreadEileen Dubose Toria Emas Patty Erd Alice Gautsch Foreman Linda Joyce ForristalPatricia GellesMaria Gomez-LaurensMary Ellen Gri$n Crickett KarsonHolly Arnold KinneyMelissa's ProduceHayley Matson-MathesMary S. Moore Marsha J. PalanciBraiden Rex-JohnsonAileen Robbins Dolores Snyder Ann StratteRonna Telsey                        Vanessa Trost Sharon Van Meter Carolyn WenteLori Willis

Chapter MembersAtlanta Chapter Austin ChapterBoston ChapterChicago ChapterDallas Chapter Houston Chapter New York ChapterPhiladelphia ChapterSeattle ChapterSt. Louis ChapterSan Francisco Chapter

Brock

CircleLDEI

Above: Marsha Palanci, Beth Allen, Eleanor Sigona, and Lidia Bastianich. Nancy Jessup, Deborah Mintcheff, Joan Brower, and Joyce O’Neill. Treats from the “pique-nique” table. Best wishes from Dames from various chapters and Jacques Pepin watercolor. Janeen Sarlin and Carol Brock.

LDNY Honors LDEI Founder Carol Brock on Her 90th BirthdayChapter’s Membership in the Brock Circle Announced

16 L e s D a m e s d ’ E s c o f f i e r I n t e r n a t i o n a l

In December 2013, “washoku traditional dietary cultures of the Japanese” were added to UNESCO’s Intangible Cultural Heritage list. In recent years, it has been observed that washoku—traditional Japanese cuisine—is deteriorating in Japan, owing to a range of issues that include eating alone and unbalanced nutrition because of changes in diet. As an Intangible Cultural

Heritage, washoku was noted for its inclusion of “various fresh ingredients, its use of natural tastes, and its well-balanced and healthy diets.” !is recognition by UNESCO is expected to rea$rm the distinc-tive advantages of washoku, which will help nurture and promote traditional Japanese food culture, not only abroad, but also in Japan. Over the years, Kikkoman, the leading man-

ufacturer of traditional Japanese soy-sauce seasoning, has set forth various initiatives to support the growth of washoku. One of the most recent of these was held in Tokyo in No-vember 2013, when Kikkoman sponsored a panel discussion entitled, “Praising the Appeal of Japanese Cuisine: Washoku is Wonderful!” With an eye on enhancing next-generation

awareness of washoku, the panel comprised four young chefs of Japanese cuisine: Mr. Takuji Takahashi of Kinobu restaurant; Mr. Hisato Nakahigashi of Miyamasou; Mr. Yoshihiro Takahashi of Hyotei; and

Mr. Naoyuki Yanagihara of Kinsa-ryu Yanagi-hara School of Traditional Japanese Cuisine. !e lively discussion was coordinated by Mr. Hitoshi Kakizawa.Each chef is based in either Kyoto or Tokyo,

and all are active in promoting washoku in Japan and abroad. !eir discussion touched on issues that included various aspects of washoku, including its value and appeal, while inspiring the audience to cook washoku recipes and ways to include them in their daily diet.!e four chefs later held a series of four

cooking classes, wherein participants learned not only how to prepare the basic washoku meal of ichiju san-sai (one soup and three dishes, served with rice and pickles), but also how to take a comprehensive approach to washoku, including tips on tableware and

food arrangement. In addition, they intro-duced the sensibility of seasonal elements in washoku, together with how traditional festivals and celebrations in#uence Japanese cuisine.For over 50 years, Kikkoman has been

promoting its soy sauce around the world. !rough its business activities, the company is also committed to the global introduction of Japanese food culture in its promotion of the international exchange of food cultures; this is an integral part of its management philosophy. !is philosophy is called “Kikkoman’s Promise,” which proposes a well-balanced and nutritious diet that brings out the #avor of the ingredients.Kikkoman aims to contribute to a greater

awareness of washoku and encourage its role in daily life. By creating delicious dishes through encounters with other food cultures, Kikkoman continues to advance a clearer un-derstanding of this healthy dietary approach and its relevance to our lives, our times, and our cultures.

Below: Kikkoman Sales USA is an LDEI Silver partner. The company is represented by chef and manager of culinary development Helen Roberts (San Francisco). Shown here is Helen at the Partner’s Luncheon at the 2013 LDEI Annual Conference in Austin, Texas.

Kikkoman Washoku Initiative: In Praise of Japanese Cuisine

F A L L Q U A R T E R L Y 2 0 1 4 17

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18 L e s D a m e s d ’ E s c o f f i e r I n t e r n a t i o n a l

WE

Meaningful Blogs from Dames

By Ellen Kanner (Miami)“Summer surprised us,” writes T.S. Eliot. !e phrase comes early

in ‘!e Wasteland,’ and it surprises the reader, too, already so lost in the poem’s rich layers as to be startled by these "ve simple syl-lables that come in the seventh line.Summer always surprises me, especially

September, which I still associate with fall, with going back to school and the whole gestalt of it, from the new dress my mother always got me for the "rst day of class in grade school, to college in Bennington, where leaves were starting to change color. So I trot out my limited autumnal ward-robe. Only I’m in Miami and it’s in the 90s, hotter, even, than August. Even though it happens every year, the end of summer catches me by surprise. I always call Labor Day “Memorial Day,” the other holiday that brackets the summer, the one that comes in the beginning, in May. Labor Day means summer over, game over. !at may not be such a bad thing. !is summer in particular has

been a time of surprises, but not the sort where you get #owers from a secret admirer or run into a long-lost friend on the street. !is summer, the surprises have been more on the Biblical order —hurricanes, earthquakes, #oods, drought, wild"res, the anniver-sary of 9/11. Closer to home, our neighbor was arrested (I always suspected he was up to something) and my father-in-law died. It all coincided as summer turned to fall, a fairly grim harvest, a modern-day equivalent of the plagues, a reason to stock up on NSAIDs [Non-steroidal anti-in#ammatory drugs]. For me, putting wry words to a bad situation helps rob it of some

of its malevolent power. But nomenclature only gets you so far when the ground you’ve been sure of shifts beneath your feet. For one friend, it meant losing his health and his job and with it, his income and his sense of self. For another, the ground shifted liter-ally when her farm #ooded, leaving it three feet under water. On a good day, I am edgy enough to envision Armageddon, I don’t need any help.What do you do in times like these? My friend with the #ooded

farm did not lie down on the #oor and have a tantrum, although God knows, I wouldn’t have blamed her. She cooked up the toma-toes her husband had harvested—all 700 pounds of them. If we can’t change the course of nature, at least we can make din-

ner. !e very act of cooking means taking one step then another. !ere are tomatoes to can, dull physical acts that impel us towards life. Cooking walks the thin line between sacrament and faking it till you make it. It does not make everything better, but it engages us, it "lls the emptiness. And we get dinner, too.[!e author then gives a recipe for Summer Surprise Stew.]Ellen Kanner is the author of author of Feeding the Hungry

Ghost: Life, Faith and What to Eat for Dinner, and blogs at http://ellen-ink.com

By Jennifer Schell (British Columbia)!e most earnest way for me to describe the tradition of preserv-

ing food for our family came directly from my father’s mouth. A few years ago when the term “sustainability” became popular, I asked him about his thoughts on that, knowing full well that this is, and always has been, our family’s lifestyle and in general, the farmer’s lifestyle. He said, “Sustainability? Ya, we call it survival.” My lifestyle luckily does not have to hinge

on preserving the harvest as a winter survival tool—for me, it is more like a winter #avour survival tool. It seems that the contentment that comes from learning how to survive with such skills as farming, gardening, preserving, hunting and foraging is enjoying a renaissance in our communities and modern culture. Farmers markets are thriv-ing as we have learned the importance of knowing where our food is coming from and WHOM it is coming from. I hate to think that it is a purely fear-driven revolution but that is

most likely the fact. Words like GMO, growth hormones, “phish pharming” and Monsanto are haunting the media streams, reminding us that we as consumers cannot trust our big-box stores and sadly now even some of the local farm stands. Many have been caught lately with false advertising—peeling “Product of Mexico” or “–China” stickers o% of the produce and retailing it as a local product. It is shameful and scary, but, as usual, the all-mighty dollar and greed continue to drive most of the industry. Unfortunately for them, we are now asking questions.So, back to sustainability—or shall I say, “survival.” Canning is a bril-

liant tool of preservation that seems to be back in style. Chefs and home cooks are doing it—both again "nding the romance awarded from the line up of jewel-"lled jars in the larder come late fall. Memories are peaked of our mothers’ and grandmothers’ preserves and the taste of those canned peaches months after harvest—so much better than any store-bought variety. My cookbook, !e Butcher, !e Baker, !e Wine & Cheese Maker-An Okanagan Cookbook contains one of my Granny’s reci-pes for her relish. It is a true celebration of her vegetable garden harvest. Me, I am a jammer at heart, and have each year contented myself

throughout the growing season by making various preserves. Straw-berry jam in spring followed by late-summer peach, various berries in between ending in harvest treats like crabapple jelly and my new favorite: plum and cardamom jam. Inspired by my dear friend Irene Ens, also known as !e Jam Goddess, Irene runs a jam-making hobby business in Calgary and sells her delicious creations at various Alberta farmers’ markets. She is a master of jam-making and is a creative genius when it comes to choosing #avour combinations. Here is my spin on one of her recipes. [!e recipe for Okanagan Plum & Cardamom Jam follows in her blog.] Happy Harvest! October 7, 2013 Jennifer Schell blogs at www.anokanagancookbook.com.

F A L L Q U A R T E R L Y 2 0 1 4 19

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By Braiden Rex-Johnson (Seattle), LDEI Second VP!ree years of hard work, along with the

literal and "gurative planting of many seeds, came to fruition during the Seattle Chapter’s monthly meeting in June at the Washington Park Arboretum. Designed to cultivate a deeper understand-

ing of the chapter’s Green Tables (GT) grant program, the meeting kicked o% with a brief history provided by GT Chair Leslie Mackie. “LDEI started the GT farm-to-fork initiative in 2006, and the Seattle Chapter got on the bandwagon in 2010,” she said. In a matter of months, the hard-working

committee had developed a comprehensive initiative dubbed the “Green Tables Food and Nutrition Competitive Grants Program.”After receiving “seed” money from the Seattle

Board, the committee set up Grant Guidelines, posted them on the chapter’s website for easy access, and sent out a press release to help spread the word to potential applicants. A rigorous selection process that included a

Letter of Inquiry, a Request for Proposal, and personal interviews for the "nalists followed. !e "rst four grantees were announced in January 2011.When judging the applicants, committee

members looked for projects that would educate people about seasonality and cooking simple, healthful meals; provide innovative solutions to o%er healthy meals in schools; and engender early learning and exposure in schools of the garden-to-table cycle.Project grants, which are awarded for up to

$3,000 each, last for one year, with priority given to women-led projects. Site visits are conducted periodically to ensure funds are being used properly. In 2014, the program awarded $9,200 to four

grant recipients. To date, the committee has given 15 grants, worth more than $30,000, to 501(c)(3) organizations in the Seattle area.!e GT Committee holds an annual

fundraising event, Summer Supper on Vashon Island, which includes private farm tours followed by a multi-course dinner at Leslie’s home. Current members of the busy commit-tee include Alice Gautsch Foreman, Kristi Drake, Katherine Kehrli, Lisa Nakamura,

Monique Barbeau, and Renee Erickson.During the June meeting, 49 attendees

heard the GT Committee’s most recent grantees talk about planting gardens, creat-ing curriculum, and teaching kids how to cook with fresh produce.“We want our kids to see the garden as a

resource, like the computer lab,” the spokes-person for Sand Point Way Elementary School said. “It’s most exciting when children "nd a plant

and recognize it. !ey are much more likely to eat foods they grow,” said the Kids Club After-School Learning Center representative. !e 125 students at Refugee Immigrant

Family Center, a nonpro"t preschool, eat only fresh foods (no canned or frozen items). Menus change every 10 weeks (with no dishes repeated), and meals are served on real plates with cutlery.!e culinary-arts curriculum at Shorewood

High School (SWHS) is based on using local, seasonal, and sustainable food products and practices. In 2007, the SWHS Culinary Arts Program partnered with Washington State University Master Gardener volunteers to plant, grow, and nurture a culinary garden, as well as teach students seed-to-plate practices and composting techniques.

“In 2013, a brand-new high school was built, and the old one, along with the garden, was demolished,” Diana Dillard, a chef/in-structor at SWHS, recounts. “A generous Les Dames, Seattle GT Grant was instrumental in building a beautiful new functional and #our-ishing student garden with an outdoor learn-ing space open to the entire student body.”Continuing the evening’s fresh-from-the-

garden food theme, a bu%et dinner replete with several types of foccacia, an assortment of vegetarian salads, and gelato with lavender sauce for dessert was prepared by Lisa Naka-mura, Katherine Kehrli, and Maria Coassin. Attendees were encouraged to take

home their favorite plants from the tables’centerpieces—#ower and herb starts nurtured from seed by Leslie Mackie. “Our grants are reaching and impact a large

group of students, families, and communi-ties,” Leslie concluded. “When you engage kids in growing and eating foods, it engages the parents and leads to a cycle that stabilizes the economy.”It’s obvious that, seed by seed, the Seattle

Chapter’s Green Tables Committee is help-ing gardens, children, and teenagers, to take root and grow. http://lesdamesseattle.com/greentables/de-

fault.html

Seattle Chapter Cultivates Green Tables Grant ProgramSeattle Green Tables Committee members and speakers at the June meeting gather on the patio at the Washington Park Arboretum. Photos: Braiden Rex-Johnson

F A L L Q U A R T E R L Y 2 0 1 4 21

“Farm Fresh from the Big Island to your Kitchen”www.waileaag.com

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In 1973, our family developed a simple plan:Plant a 22-acre vineyard in the right place, grow superior grapes and make great wines. It wasn’t so simple but 40

years and 560 prime vineyard acres later…we’re still at it.

Our new plan? Do it another 40 years.—Jack, Dolores, Bruce and Dennis Cakebread

www.cakebread.com

Acting on one of the LDEI Board’s 2014 goals—Connectivity and Communication—which includes strengthening relationships with all chapters, I was pleased to have been invited to attend the Chicago Chapter’s Annual Meeting and New Member Induction. On June 16, then President Jennifer Lamplough welcomed approximately 70 dames to the annual event held this year at the Racquet Club of Chicago. During the reception, I was able to speak with a number of fascinating women leaders. Later, "ve new members were inducted and Jennifer was celebrated as she transitioned the presidency to an-other amazing leader, Julie Cherno$. !ere are several “best practices” in action among the Chicago

team, including a fundraising e%ort that raised an astounding "gure bolstered by the winning combination of a “Dessert Dash” along with silent and live auctions (the latter of which included a call for funds). !e chapter’s fundraising will help fuel their scholarship e%orts and allow them to take on another strong partnership with the Roberti Community House, a safe haven providing food-education opportuni-ties for neighborhood children. !e Chicago meeting also opened the door for a future regional

event including Chicago, St. Louis, and Kansas City. So, Kansas City, here I come! [Editor’s note: LDEI Board members fund their own visits to chapters.]http://lesdameschicago.org/2014/05/swank-a-licious/

Willis Brings Board Greetings to Chicago’s Annual Meeting

Market Cooking School where she volunteered her chef experience for many classes. For the memorial, Dames brought their specialties, as well as some of Denice’s favorite recipes. !ey wrote down memo-ries for her family and visited over a wall of photos of Denice with celebrity chefs she had assisted. Copies of some of Denice’s favorite recipes were distributed.

BIRMINGHAMAngela R. Schmidt Birmingham Dames are excited to announce a cookbook project that

will bene"t the Community Food Bank of Central Alabama, a Feeding America food bank that serves 12 counties in Central Alabama. !e book proceeds will fund a pamphlet of easy and nutritious recipes with step-by-step photos that can be prepared with items from the Food Bank to those who need food assistance. In addition, the Birmingham Chapter held a Foodie Yard Sale in May that bene"ted the Community Food Bank of Central Alabama and the Pepper Place Saturday Market. Currently, Birmingham Dames are meeting once a month for a ca-

sual Lunch Mix at local restaurants to share good food and company. Other events this quarter have included an Indian curry cooking class and a local brewery tour.

CHARLESTONSusan SlackA dozen new members were pinned by their mentors at the annual

meeting in September. !ey are: Jeanne DeCamilla (partner/owner, Olinda Olives); Rhonda Dunning (culinary instructor, Art Institute of Charleston); Jamee Haley (executive director, Lowcountry Local First ); Cassondra Hall-Bushey (Moet Hennessey USA): Andrea Limehouse (co-owner, Limehouse Produce); Marilyn Markel (culinary director, Southern Season); Ann Marshall (co-founder, High Wire Distilling Co); Hanna Raskin (food writer and critic); Carol Rice (sales manager, Charleston Tea Plantation); Nicki Root (owner, Grassroots Wine); Maggie White (editor-in-chief, !e Local Palate); and Gillian Zettler (executive director, Charleston Wine + Food Festival). !e chapter awarded $1,000 scholarships to Alea Harkawik (!e

Art Institute of Charleston); Courtney Everton, LeeAnn Lower, and Chaisson Danger"eld (College of Charleston); and Alyssa Brewe (Trident Technical College). !e chapter’s annual fundraiser, An Autumn A%air: A Wine and

Artisan Food Celebration, will take place on October 2, at Lowndes Grove Plantation on the banks of the Ashley River.

CLEVELANDShara BohachOn July 14, Cleveland Dames were treated to a private, behind-

the-scenes tour of the new Cleveland Convention Center, which is connected to the state-of-the-art Global Center for Health In-novation. “!e Globe,” as it’s called locally, is the only facility in the world that displays the future of health care, presented on four themed #oors. Levy Restaurants’ Executive Chef Matt Del Regno guided us, and we ended up in the incredible service kitchen with its carefully selected equipment. !e tour ended with a sampling of delightful amuse-bouches prepared by the sta%. On May 22, we hosted our annual fundraiser, themed “Mixing it

ATLANTAShelley PedersenOur chapter meeting theme in May was “Georgia

Grown—Celebrating our Home!” Vice President of Programs Dana Dabruzzi and her committee teamed with Georgia Grown, a marketing and economic development program of the Georgia Department of Agriculture, whose goal is to aid Georgia’s agricultural economy by bringing together producers, suppliers, distributors, retailers, agritourism, and consumers in one powerful, statewide community. Held at one of Atlanta’s most exclusive and innovative kitchen appli-ance galleries, this special evening began with a pecan-oil tasting presented by Clay Oliver of Oliver Farm. Holly Chute and Jennifer Booker prepared the meal using local Georgia products. Georgia’s Commissioner of Agriculture, Gary Black, spoke to the gathering about the importance of the program of which Holly has just been named its executive chef and how to be ambassadors for local farmers. Green Tables Committee Co-Chairs, Julie Sha$er

and Jennifer Booker, continue our long-standing relationship with the !e Wylde Center, whose vi-sion is to engage youth and families in their environ-ment and community through programs and classes. !is year, Green Tables strengthened its outreach to include the senior-citizens programs at the Decatur Housing Authority.

AUSTINKitty CriderIn June, Austin Dames culled their kitchens and

held their "rst Dames Kitchen Sale at the Mueller Farmers’ Market. Led by Cathy Cochran-Lewis and Kelly Ann Hargrove, we sold out of nearly everything and made $1,400. We met our goals: increasing public awareness of Dames, team building among members, helping support one of the com-munity’s newer markets, and raising money for scholarships for women in the culinary profession. !e public is asking for another, and members, now with a little experience under their aprons, seem willing. In July, the

chapter hosted a potluck memorial for its late presi-dent, Denice Woods, in conjunction with Central

ATLANTA | AUSTIN | BIRMINGHAM | BOSTON | BRITISH COLUMBIA, CANADA | CHARLESTON | CHICAGOCLEVELAND/NORTHEAST OHIO | COLORADO | DALLAS | HAWAII | HOUSTON | KANSAS CITY/HEART OF AMERICA LONDON, ENGLAND | LOS ANGELES/ORANGE COUNTY | MIAMI | MINNESOTA | MONTEREY BAY AREA | NEW YORK NORTHEAST | PALM SPRINGS | PHILADELPHIA | PHOENIX | SAN ANTONIO | SAN DIEGO | SAN FRANCISCOSEATTLE | ST. LOUIS | WASHINGTON

CHAPTER NEWS Janet Burgess (San Diego)

22 L e s D a m e s d ’ E s c o f f i e r I n t e r n a t i o n a l

F A L L Q U A R T E R L Y 2 0 1 4 23

Up with the Dames! An Underground Evening of Craft Cocktails.” !e event featured local lady bartenders shaking up specialty mini-cocktails, live music, small plates, and a silent auction. !e event was a great suc-cess and raised signi"cant funds for Green Tables.

COLORADOJan Findlater and Carol Fenster!e Colorado Dames enjoy monthly get-togethers for fundraising,

education, and social activities. In June, we had dinner at Tocabe: An American Indian Eatery in Denver. Owner Ben Jacobs shared the his-tory of his native Osage cuisine. He prepared a traditional !ree Sisters Soup with red hominy, tepary beans, and butternut squash. Dames and guests feasted on Tocabe’s traditional Indian frybread “tacos” with bu%alo, chicken, pork, and vegetarian "llings. For dessert, we sampled frybread nuggets with Wojapi (a thick berry sauce). In July, we headed up to Cheyenne, Wyoming, to attend the Frontier

Days Rodeo, an annual event for our group. We enjoyed a leisurely breakfast and parade, headed to the fair-grounds, visited with a chuck-wagon chef, and watched the Rodeo. In August, we held a fundraiser at !e Win-ery at the Holy Cross Abbey, owned by Sally Davidson. Our 2014 scholar-

ship winners are Leticia Reid and Nicole Luchau, who are un-dergraduates majoring in Hospitality Manage-ment at the University of Denver, Daniels College of Business. !ey were honored at a potluck dinner at Nancy Merrill’s house, where we dined on Green Chili Stew and healthful salads, including one with red quinoa.

DALLASRenie StevesOn June 1, “Celebrate Sum-

mer with Dallas Dames,” a fundraising event, was held at Abacus Restaurant, featuring Sharon Hage and Jill Bates. Joanne Bondy and Lynn Mattie assisted, along with one scholarship recipient and El Centro College students. !e 65 guests gathered for a reception, seated dinner, live auction, and dessert. !e event raised $20,000 for the Dallas scholarship fund. A week later, Dames met at

the Fort Worth home of Renie Steves for the annual board meeting, election of o$cers, and potluck picnic. Five newbie Dames attended their "rst event—full of Dames’ hospitality. Multi-generational was the theme as two Dames brought their baby girls with them. Picnic dishes ranged from savory—a spicy !ai meat entree and succulent enchi-ladas topped with avocados and queso fresco—to sweet gooey chocolate cake and fresh blueberry pie. When is the food not good at a Dames’ potluck? Renie and Shelby Schafer shared chocolate and cheese combina-tions from the Edible London tour.

HOUSTONJulie Hettiger-Nelson!is past year, our chapter opened with a welcome dinner

at Etoile Cuisine et Bar, enjoying a lovely French meal at the restaurant of Monica Verpiand. In October, we gathered for happy hour and small bites at Shade, owned by Claire Smith. Mid-winter doldrums were enlivened by a potluck at Debbie Wheeler’s home, during which Dames spoke of career paths, things that are deeply meaningful in our work, and how we can mentor other women who choose this path. Our major scholarship fundraiser, Culinary Rummage Sale,

was in partnership with Recipe for Success, which provided the venue for staging and the sale. We had two happy hours to drop o% items for the sale, "rst at the home of Carla Buerkle and the other at 60° Mastercrafted, where we enjoyed refreshing cock-tails and visited with prospective new members. !e Culinary Rummage Sale raised over $2,000 and gave us a good reason to spend a gorgeous spring day together. Summer began with frozen shandies and sangria when we

gathered at hipster D & T Drive Inn for a seminar on smart-phone food photography. We are very pleased to have several new, younger members join our Houston Chapter and are avidly recruiting more “women in food and wine.” !e Houston food scene is alive and well, and we are trying to capitalize on this!

MIAMIEllen KannerOn May 31, we

gathered at Smith & Wollensky for one of our most reward-ing e%orts, the Awards Legacy and Scholarship Lun-cheon, organized by Education Chair Ana Plana. Alejandra Bigai contributed delicious chocolates and beautiful visuals of a blown-up check; Roxana Garciga gen-erously donated the wines; and Claire Tomlin provided #owers. Ivette Day of Smith & Wollensky was on hand to provide support. Dames cheered on scholarship recipient Melissa Michel and realized once again the importance of fundraising, mentor-ship, and relationship-building e%orts. “It not only changes a student’s life, it’s a chance to continue that relationship,” said President Dorothee Rubin. On July 13, a Bastille Day brunch at Simpson Park was orga-

nized by Outreach Chair Nancy Ancrum and featured a bounti-ful array of French pastries, salads, and wine, bien sur. A garden tour and planting workshop at Little Haiti Commu-

nity Garden was held on September 13, organized by Nancy and Green Tables Chair Claire Tomlin. We will switch from garden-ing grubbies to party frocks for our annual Esco$er Dinner on Friday, November 14. Co-chaired by Alejandra Bigai and Susan Brustman, the evening will feature a casino, a Dame-prepared "ve-course feast, and Miami’s own James Beard Award-winning chef, Michelle Bernstein.

MONTEREY BAYCharlyne Brown!e Monterey Chapter is pleased to honor three outstand-

ing members this year: Adrian Schueneman, Hunter Brooke Lowder, and Eleni Papadakis. Adrian was named the Califor-nia ProStart Educator of the Year for 2013-2014 by the Cali-fornia Restaurant Association Education Foundation. She was honored in May at the awards presentation in Chicago.

Hunter is Director of Hospitality at Holman Ranch in Carmel Valley, and she also crafted Hunter’s Cuvee 2010 Pinot Noir, that won a silver medal at Sunset Magazine’s 3rd Annual International Wine Competition. Eleni is assistant winemaker at Archery Summit, the acclaimed

Dundee Hills Winery in Dayton, Oregon. She boasts outstanding credentials from her previous position at Domaine Serene, where she created an impressive series of high-scoring 94+ point wines.

NEW YORKMargaret Happel Perry!e New York Chapter’s greatest accomplishment in recent

months has been to select 29 scholarship winners and fund their ongoing education with a record $93,000 raised and contrib-uted by our membership and scholarship partners. !anks go to Linda Lawry and Karen Goodlad, who headed the nine-member selection committee. !e winners were celebrated at the International Culinary Center thanks to the great generosity of Dorothy Hamilton and the hard work of event chairs Kathleen Sanderson and Caroline Jackson. Other events that have brought the membership together: A

glorious celebration of Carol Brock’s 90th birthday was hosted by Marsha Palanci (see page 15). Carol’s fete was quickly fol-lowed by an event joining LDNY and members of the San Fran-cisco Chapter in a California Olive Oil Tasting at Marisa May’s SD26 restaurant (see page 25). Late June gave 18 members the opportunity for a day in the

country in Katonah and Caramoor, planned by Karen Benvin Ransom. !e event was "lled with art, architecture, and music and completed by a delicious afternoon tea. Before our August hiatus and the well-earned break for Program Committee Chairs, Kimberly Tryba and Joyce Appelman, there was an exclusive visit to Brooklyn Grange, a commercial rooftop farm growing table produce and epitomizing agriculture in an urban environment.

PALM SPRINGSPam BieriWe held a Mexican potluck Cinco de Mayo meeting at Kristy

Kneiding’s home. Gail Nottberg, Janet Newcomb, Nikki Bian-chi, Nancy Cohee, Pam Bieri, Robyn Howard, and President Lisa Wherry brought tasty favorites such as enchiladas, chiles rellenos, tostados, salsas, and guacamole served with margaritas. !e chapter’s June New-Member meeting was held at Costa

and Zola Nichols’ new, expanded Desert Wines & Spirits. We celebrated Zola’s birthday and wel-comed potential new members: Mindy Reed, owner of Zin American Bistro and Alicante Span-ish Mediterranean Cuisine; and Diana Wentworth (Los Angeles/Orange County) who recently moved here. Our "rst-of-the-season fundraiser will be a Holiday Gift Bazaar

at the Mary Pickford !eater on November 8 with many one-of-a-kind vendors.

ST. LOUISLori WillisOn May 15, three St. Louis Dames, Sunny Schaefer, Lori Wil-

lis, and Catherine Neville, were front and center of an exciting and precedent-setting event that drew a crowd of approximately 800 and raised more than $860,000 for hunger relief in the St. Louis area. !e “Schnucks Anniversary Gala Bene"ting Opera-

tion Food Search,” was jointly produced by Scott Schnuck, chairman of Schnuck Markets, Inc., and Sunny Schaefer, executive director of Operation Food Search (OFS). !e fund-raiser was designed to celebrate the family-owned grocery com-pany’s 75th anniversary and raise funds for the organization that feeds approximately 150,000 people every month—one-third are children. !e gala featured the three-time Grammy award-winning trio, !e Pointer Sisters, and some of the top names in food, beverage, and supplies. It was coordinated by Lori Willis, Schnucks director of communications, and moderated by Catherine Neville, publisher of Feast magazine. Many St. Louis Dames volunteered to help at the gala.

SAN FRANCISCOFran GageRoberta Klugman and Purcell Murray hosted !e

Chew’s Carla Hall (Washington) in conversation with Celia Sack in April. !irty-"ve people, including seven Dames, dined on a breakfast created from recipes in her book, Carla’s Comfort Foods: Favorite Dishes from Around the World (Atria Books, 2014). Celia hosted a May cookbook-signing potluck luncheon

of recipes from Deborah Madison’s latest book, Vegetable Literacy (Ten Speed Press, 2013) winner of IACP and James Beard awards this year. Also in May, the San Francisco Dames once again joined

with the Audubon Canyon Ranch (ACR) Bouverie Pre-serve for the M.F.K. Fisher Art of Eating event. Our goal is to preserve M.F.K.’s Last House and her literary presence as a historical site. More than 30 Dames participated, donat-ing auction items and food for the lavish picnic lunch. ACR’s Trisha Fontan praised the Dames by saying, “We couldn’t do it without your support, and honestly I am not sure we would even try at this point.”On July 24, seven Dames joined Mary Gassen for a tour

of her Noe Valley Bakery, opened in 1995. !e group observed bread and cookie production in various stages, followed by lunch at a nearby Peruvian restaurant.

SEATTLEBraiden Rex-JohnsonBook Larder in Seattle’s funky Fremont neighborhood

was the site for a special open-house meeting in April that celebrated Seattle Dames with recently published cookbooks. Food samples were served from book recipes by Linda Augustine (The Crimson Spoon, Washington State University Press, 2013); Julie Kramis Hearne and Sharon Kramis (!e Dutch Oven Cookbook and Cast Iron Skillet Big Flavors, Sasquatch Books, 2006 and 2011); Lisa Dupar (Fried Chicken and Champagne, Southern Accents, Inc, 2010); Cynthia Nims (Gourmet Game Night and Salty Snacks, Ten Speed Press, 2010 and 2012); and Leslie Mackie (More from Macrina, Sasquatch Books, 2012). Book Larder donated 15% of sales ($225) to the chapter. Our May meeting took place at the bustling Steelhead

Diner in the Pike Place Market, where Chef/Owner Kevin Davis and Chef Anthony Polizzi created a "ve-course menu paired with craft cider from Finnriver Farm & Cidery on Washington’s Olympic Pennisula. Its co-founder, Crystie Kisler, led 24 Dames through a tasting of the farm’s award-

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F A L L Q U A R T E R L Y 2 0 1 4 25

winning ciders and fruit wines. Menu items included Forever Roast Pork, Neah Bay Black Cod and Apple Upside-Down Cake. Special guests included New York Dames Jan Hazard and Lidia Bastianich, who was in town to promote her latest book, Lidia’s Commonsense Italian Cooking: 150 Delicious and Simple Recipes Anyone Can Master (Knopf, 2013).

WASHINGTONCiCi WilliamsonIn March, Ruth Gresser hosted a “FUNraiser” in her home to cel-

ebrate the publication of her "rst cookbook, Kitchen Workshop—Pizza (Quarry Books, 2014). Also feted was Carla Hall, whose second cook-book, Carla’s Comfort Foods: Favorite Dishes from Around the World, was just published. Event chair was Ann Stratte, who was aided by !eresa Morrison, Janis McLean, Bev Bates, Stacey Adams, Susan Callahan, and Susan Wallace.D.C. Dames joined the American Friends of Turkey for a luncheon

and lecture on “Exploring Turkey’s Culinary Heritage” at Café Divan in April. Speaking was Ms. Banu Özden, Project Executive of the Turkish Cultural Foundation’s Culinary Arts Center (Yemek Sanatları Merkezi—YESAM) from Istanbul, Turkey.In June, the chapter inducted 10 new members at the o$cial spring

business meeting and luncheon held at Ris Lacoste’s restaurant RIS. Two scholarships were presented: Nora White ($4,000), entering her second year at the University of Michigan in Health Nutrition, and Skylar Fowler ($2,000), entering Northern Virginia Community College to "nish her Hospitality Management Associate degree. Ris’s perfectly prepared menu included quail and Baba au “Rhubarb.”!e theme of our July potluck was “Dishes from My Heritage.” Held

at Camilla Rothwell’s lovely home, Dames brought foods representative of their ancestors’ origins.

San Francisco and New York Chapters Collaborate on California Olive Oil ProgramBy Nancy Ash and Roberta Klugman (San Francisco), and Joyce Appelman (New York)Exemplifying the founding principles of LDEI, the New York

(LDNY) and San Francisco Chapters co-produced a sold-out educational program on California extra virgin olive oil (EVOO). Showcasing the expertise, hospitality, and generosity of several members, the tasting and reception took place at SD26 restaurant in New York City on June 26, with support from the California Olive Oil Council (COOC). Net proceeds bene"tted the LDNY Chapter’s scholarship fund.Attended by retailers, educators, media, chefs, and students,

and featuring "ve certi"ed EVOOs from California, the panel discussed the history of California olive oil and its uses in today’s kitchens. !e panel included San Francisco Dames Nancy Ash, Patricia Darragh, and Sara Wilson, along with restaurateur Tony May, co-owner of SD26, and his daughter, LDNY Dame Marisa May. LDNY and Chicago Dame Nancy Wall Hopkins, Better Homes and Gardens senior deputy editor, food and enter-taining/brand catalyst, masterfully moderated the tasting and lively panel discussion.Executive director of the COOC, Patricia Darragh, dis-

cussed the growth of California EVOO from a small number of boutique brands in the 1990s to current production levels of over 3 million gallons per year. As the managing partner of Oakland-based Market Hall Foods/!e Pasta Shop, Sara Wilson commented that in the mid-80s there were only three EVOOs o%ered in her store, compared with 50-plus oils today. Tony May found the range of #avors in the California oils quite interesting, yet di%erent from the Italian oils. Nancy Ash, COOC educa-tion coordinator and president of Strictly Olive Oil, noted that increasingly, consumers now understand what the phrase “extra virgin” actually means.!e menu included Watermelon & Beet Salad with Enzo Bold;

Sorana Beans with Sicilian Shrimp with Lucero Ascolano; Chilled Tomato Soup, Burrata, & Celery Sprouts with Frantoio Grove Fassone; Beef Tartare, Olive Oil Mascarpone Mayo, & Summer Tru7e with Pasolivo Signature Blend; and Wild Bass Carpaccio, Lime, Cucumbers, & Fennel Pollen with Séka Hills Premium Arbequina. Séka Hills was also used in the gelato and cookies. !e event also showcased California wines, courtesy of Caro-

lyn Wente and Amy Hoopes of Wente Family Estates and Julie Johnson of Tres Sabores.Roberta Klugman and Joyce Appelman envisioned and pro-

duced the program, bringing together members of both chapters and guests for a festive educational afternoon.

New members of the Washington Chapter are Debra Moser (MeatCrafters), Cathy Barrow (Mrs. Wheelbarrow’s Kitchen), Bettina Stern (Chaia), Marjo-rie Meek-Bradley (Ripple restaurant), Suzanne Simon (Chaia), Julie Peterson (Marq Energie Consulting), Marie Ostrosky (Grey Salt Culinary), and Mary Beth Albright (attorney, food writer). Not pictured, Paula Shoyer (cookbook author) and Robyn Webb (nutritionist, cookbook author). Photos by CiCi Williamson.

Roberta Klugman, Patricia Darragh, Nancy Ash (all San Francisco), Tony May, Sara Wilson (SF), Nancy Wall Hopkins (Chicago and NY), Marisa May, Joyce Appelman (both New York). California Extra Virgin Olive Oils Sara Wilson, Tony May, Patricia Darragh. Photos: MenWhoDine

ATLANTAVirginia Willis is pleased to announce her next cookbook, Lighten Up, Y’all: Classic Southern Recipes Made Healthy and Wholesome (Ten Speed Press, March 2015), with photography by Angie Mosier. !e success of Virginia’s FoodNetwork.com blog column, Down-Home Comfort, resulted in expansion of her culinary services to include food photography.

AUSTINTracy Claros’ Mil-lionaire Shortbread with Smoked Hickory Sea Salt won the golden so"™ statue for out-standing cookie at the 2014 Summer Fancy Food Show in New York City. Tracy, CEO of the Sticky To%ee Pudding Company, previ-ously has won other so"™ specialty-food awards for her puddings and Chocolate Ti$n Bar. Cathy Strange became the "rst non-Italian and "rst American to receive the Coltellino d’oro (golden knife), by the Consortium of Parmigiano Reg-giano this summer. Cathy, who is the global cheese buyer for Whole Foods Market, was also named ambassador of Parmigiano Reg-giano in the U.S. by the Consortium of the Modena region. Carla Williams, Auguste Esco$er School of Culi-nary Arts, won the American Lamb Board’s Grills Gone Wild “Lamb On the Grill, Pinot On !e Patio” photo contest with J. Lohr Vine-yards & Wines. Her prize: a September trip for two to the 2014 Sunset Magazine Savor the Central Coast Food and Wine Festival in San Luis Obispo, California.,

BOSTONMary Ann Esposito, celebrated the silver anniversary of her show, “Ciao Italia.” At 25 seasons on PBS, it is the longest, continuously running televised cook-ing show. She is also spokesperson for Backyard Farms and Filippo Berio Olive

Oil and was recently recognized by the National Italian American Foundation for her contributions to Italian cuisine.Michele Topor is celebrating 20 years since found-ing Boston Food Tours—market tours to the Italian North End Market and to Chinatown to celebrate, pre-serve and nurture Boston’s culinary heritage. Michele’s cooking classes, market tours and culinary trips to Italy have been featured on television—including Travel Chan-nel, Food Network, HGTV and CNN. www.bostonfoodtours.com

CHARLESTONCarrie Morey, owner of the nationally renowned Callie’s Charleston Biscuits, opened a new venture in the city’s his-toric downtown called Callie’s Hot Little Biscuit. !e counter-service restaurant features seven varieties of hot biscuits, bowls of slow-cooked grits with “accou-trements,” French press co%ee, mint tea, and daily specials like fried chicken and tomato pie.

CHICAGOMary Abbott Hess was honored with Simmons College Lifetime Achieve-ment Award at the 50th Reunion of the Class of 1964. At the reunion Mary announced the release of the of her ninth book, Portion Photos of Popular Foods, Second Edition, now published by Culinary Nutrition Publishing.Carrie Nahabedian was the guest chef on a September Silversea cruise from Venice, where she hosted a lunch at the Hotel Cipriani, to Athens for a farewell luncheon. She was one of the featured women chefs during an October luncheon at the Ritz-Carlton, Laguna Niguel, for Fortune Magazine’s “Most Powerful Women in the World” Summit. Nancy Rodriguez, founder of Food Marketing Support Services, Inc., a lead-ing product-design "rm specializing in inspired food and beverage innovation, is celebrating the company’s 30th anni-versary. !e anniversary event, celebrat-ing 30 deliciously innovative years, was attended by 150 guests.

COLORADOCarol Fenster is pleased to announce her forthcoming cookbook, 100 Best Quick Gluten-Free Recipes, (Houghton Mi7in Harcourt, October 2014). !e book showcases recipes that take less than 30 minutes to prepare. It is Carol’s 12th gluten-free cookbook.Michele Morris’s "rst cookbook, Tasting Colorado: Favorite Recipes from the Centennial State (Farcountry Press, 2013), has won the Colorado Book Award in the category of general non"ction. Her second cookbook, A Taste of Washington: Favorite Recipes from the Evergreen State (Farcountry Press, August 2014) features 120 recipes from top chefs and venues across Washington State.

DALLASJill Bates leads the pastry operation at Fearings Restaurant, !e Ritz-Carlton, Dallas. She recently received multiple awards and media recognition, includ-ing Hottest Chef in Dallas by Eater, Best Pastry Chef by CraveDFW and headlines from !e Dallas Morning News, Food & Wine, D Magazine, !e Advocate, and Texas Monthly. Paula Lambert was featured in the August issue of Wine Spectator (about her role as a leader in the development of artisanal cheese in the U.S.) and on “CEO,” a KERA (PBS) television and radio series hosted by Lee Cullum. !e show highlights Texas chief executives exploring what it takes to make a company successful.Renie Steves served as a judge for BRIT’s (Bo-tanical Research Institute of Texas) 2014 International Award of Excellence in Sustainable Winegrowing. !e top

Tracy Claros

MEMBER MILESTONES Hayley Matson-Mathes (Hawaii)

Cathy Strange

Carla Williams

Michele Topor

Carrie Nahabedian

Carol Fenster

Michele Morris

Jill Bates

Renie Steves

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honor in this competition went to Lange Twins Family Winery and Vineyards of Lodi, California. Applications are currently being submitted for 2015. www.brit.org. Photo by Lisa Stewart.Wendy Timson received the National Member of the Year Award at the National Association of Cater-ing Executives (NACE) Experience Conference 2014 in Baltimore !is prestigious honor recog-nizes her contributions to the industry and to NACE. Wendy was also named one of the Top 25 Young Event Pros to Watch by Special Events Magazine. http://specialevents.com/julyaugust-2014#1

HAWAIIKaiulani Cowell, chef/owner of Kaiulani Spices, won "rst place in the savory category at the Moana Hotel 6th Annual Mangoes at the Moana Festival with her Curry Fried Rice with Mangoes. “I love spices because they add a layer of #avor to food and have a wealth of health bene"ts as well.” www.kaispices.com

HOUSTONJulie Hettiger-Nelson collaborated with Terry !ompson Anderson of Fredericks-burg, Texas, on her latest book, Texas On !e Table (University of Texas Press, October, 2014). !e compilation includes farmers, vintners, cheesemakers, bakers, and chefs who create the #avors that de"ne Texas cui-sine. !e book will be featured at the Texas Book Festival in Austin.Sandra Alonzo Shafer serves on the Culinary Institute LeNôtre (CIL) Advisory Board, which provides advice and guidance to manage-ment steering the future actions of the CIL. She also serves on the Latina Leadership Circle Board, American Heart Association, to educate, empower and equip Houston Latinas with lifesaving information about heart disease and stroke prevention.Yvonne Sternes accepted a position at !e Art Institute of Houston as pastry chef in-structor. Previously she was the Pastry Chef for Rice University. She graduated from the Culinary Institute Alain & Marie LeNôtre, Houston.Merrianne Timko, presented the lecture “French Cuisine and the Lure of Provence

in Lawrence Durrell’s Avignon Quintet” at the conference of the International Lawrence Durrell Society in Vancouver in May. Her research focused on sources for the British author’s depiction of the cuisine of southern France, including his friendship with the British food writer Elizabeth David.

LONDONChantal Coady, founder of Rococo Choco-lates and founding member of the Academy of Chocolate, has been made an o$cer of the OBE (Order of the British Empire) in the 2014 Queen’s Birthday Honours List. Chantal was recently awarded the Grenada Ruby Award for outstanding contribution to the business development of Grenada where Rococo co-owns a cocoa farm. Pervin Todiwala, co-founder and operations director of Café Spice Namasté, Mr Todiwa-la’s Kitchen, and !e Park Cafe in Victoria Park East, was awarded a 100 World of Dif-ference Award for Entrepreneurship by !e International Alliance for Women (TIAW). !e worldwide organization of professional women and women’s networks supports the economic empowerment and advancement of women.

LOS ANGELES/ORANGE COUNTYPatti Londre announces the date of her seventh Camp Bloga-way Bootcamp for Food and Recipe Bloggers, May 1–3, 2015, taking place in the sunny local mountains of Southern California. Registration opens in January. www.CampBlogaway.com.

MIAMIJen Karetnick’s Mango cookbook (Univer-sity Press of Florida), released in October, contains more than 100 delicious recipes fea-turing mango, both original and those from award-winning Miami chefs. In addition, Jen’s full-length book of poetry, Brie Season, comprising more than 60 poems on the subjects of food and drink, will be published by White Violet Press this fall.

NEW YORKMelanie Young’s book, Getting !ings O% My Chest: A Survivor’s Guide To Staying Fearless and Fabulous in the Face of Breast Cancer (Cedar Fork, Inc., 2013), won the 2014 International Book Award for Cancer Health Topics. Melanie’s second book, Fearless Fabulous You—Lessons on Living Life on Your Terms, comes out in November. She is completing her certi"cation as a wellness coach. www.melanieyoung.com

ST. LOUISCatherine Neville, cre-ator of Feast magazine (www.feastmagazine.com), expanded the magazine’s page count and its distribution to 150,000 throughout the states of Missouri, Illinois and Kansas in October. Emmy-winning “Feast TV,” which airs on local PBS a$liates, will also see dis-tribution expand across the Midwest.

SAN ANTONIOBunny Becker won Double Gold, 95 points, with her Becker Vineyards 2013 Provençal Rosé at the 2014 San Francisco International Wine Competition.Bonnie Walker and John Gri$n traveled the Lone Star State to write their new book, Barbecue Lover’s Texas: Restaurants, Markets, Recipes & Traditions, (Globe Pequot Press, July 2014). !e book is a guide to Texas-style barbecue and includes entertaining lists, barbecue recipes, and educational barbecue sidebars. Julia Celeste Rosenfeld celebrated the release of Texas Hill Country Cuisine: Flavors from the Cabernet Grill Texas Wine Country Restau-rant (Creative Noggin Press, 2014). !e book marks the freelance writer’s "rst cookbook collaboration. In ad-dition to 131 recipes, the cookbook features beautiful images of Texas Hill Country farm-ers, ranchers, cheesemakers, and distillers. www.cabernetgrill.com.

SAN FRANCISCOAmy Hoopes, Ex-ecutive Vice President, Global Sales, Wente Family Estates, was honored in Direct Mar-keting News’ 2014 list of “40 Under 40,” which recognizes the talents and contributions of young, standout marketers whose work has left a signi"cant mark on their organizations, clients and the industry as a whole.

SEATTLELeslie Mackie, founder of Macrina Bakery & Cafe and chair of Seattle’s Green Tables Committee, is one of three co-chairs of the newly formed King County Kitchen Cabinet, a Local Food Initiative designed to get more locally grown, healthy, and a%ord-able food to kitchen tables and restaurants. Seattle Chapter Executive Director, Beverly Gruber, also serves on the committee.

Wendy Timson

Kaiulani Cowell

Sandra Alonzo Shafer

Patti Londre

Melanie Young

Catherine Neville

Julia Celeste Rosenfeld

Amy Hoopes

Deba Wegner has been working with David R. Evans and Associates to pro-duce An American Dream: Opportuni-ties and Upward Mobility in the World of Hospitality, which identi"es inspir-ing local restaurant and winery success stories to be pro"led in four-minute pro-motional videos. !oa Nguyen, owner of Chinoise Sushi Bar & Asian Grill and Wabi-Sabi Sushi Bar & Restaurant, is featured as one of the hospitality success stories.Jamie Peha produced the seventh an-nual Wine Rocks Seattle event, which raised more than $5,000 for the University Dis-trict Food Bank. Susan Neel (Mc-Crea Wines) and Rose Ann Finkel (Pike Brewing Co.) sampled their wines and microbrews for the crowd of 700. Danielle Custer distributed locally sourced popsicles and ice-cream sand-wiches from her new food cart—Pop-up Bike Pops. Jamie also helped to create, and serves as a contributing writer and co-editor, of Woodinville Wine Country magazine.Rose Ann Finkel, co-owner of Pike Brewing Co., celebrates the company’s 25th anniversary on October 17. !e brewery’s Pike Kilt Lifter won a silver medal at the World Beer Champion-ships and its Pike Derby Lager won the Best in the Northwest award at the U.S. Beer Tasting Championships and will also compete for the Grand Champion Lager award.

WASHINGTONStacey Adams, owner of Tastings Gourmet Market in Annapolis, won her "rst major golf tournament at the PGA Charity Golf Tournament in Hartford, Connecticut. !is event raised more than $30K for First Tee and Special Olympics. Marianne Ali was honored at the White House in June at a ceremony naming her as among the "rst Champions of Change honorees. !e program was created as an opportunity for the White House to acknowledge individuals doing extraordinary things to empower and inspire members of their communi-ties. www.dccentralkitchen.org/dcck-training-director-receives-white-house-honor/

Mary Beth Albright’s blog for Na-tional Geographic, “How Drones Will Change the Way You Eat,” was voted one of Time’s Top Five Best Ideas of the Day on July 23. It went viral and got 18,000 Likes on Face-book. !e blog told how drones could deliver food and monitor food production on the ground. http://theplate.nation-algeographic.com/2014/07/23/how-drones-will-change-the-way-you-eat/ Marjorie Meek-Bradley, executive chef of Ripple and Roofers Union, led Ripple to the RAMMY awards. Ripple was named Upscale Casual Restaurant of the Year and Best Wine Program at the Restaurant Association of Metro-politan Washington’s RAMMY awards ceremony in June.Drew Faulkner was a guest on WAMU’s !e Kojo Nnamdi Show in July, in a segment called, “Can’t Stand the Heat—Cool Summer Cooking.” She was repeatedly referred to as the Les Dames DC president! http://thekojonnam-dishow.org/shows/2014-07-23/cant-stand-heat-and-stuck-kitchen/transcript Aviva Goldfarb appeared on Katie Couric’s ABC-TV talk show Katie in July to discuss the importance of fam-ily dinner. She o%ered tips for prepar-ing quick and delicious meals and demonstrated an easy recipe for Spiced Tossed Shrimp with Parmesan Grits. www.youtube.com/watch?v=B0hcyxD5F7U&feature=youtu.be Carla Hall is featured in Good House-keeping magazine’s July 2014 issue. !e eight-page spread, “A Taste of Dixie,” o%ers a tour of Carla’s hometown, Nash-ville, Tennessee. Also, Carla’s recipe for Quinoa Salad with Spring Vegetables was included in the July 2014 issue of Food & Wine magazine.

Sheilah Kaufman was invited by !e Library of Congress to participate in the 2014 National Book Festival at the Wash-ington Convention Center. She spoke on Turkish cuisine and presented a cooking demonstra-tion. She is the co-author of A Taste of Turkish Cuisine and !e Turkish Cookbook: Regional Recipes and Stories (Interlink Pub Group, 2012) with Nur Ilkin.Nora Pouillon was pro"led in a one-page article in Washingtonian Magazine about her pioneering work in the organic movement. Nora opened Restaurant Nora in Washington’s Dupont Circle area in 1979. In 1999, it became the "rst certi"ed-organic restaurant in the United States. She is active on many environ-mental and conservation boards.Robyn Webb won the Independent Book Publishers Association (IBPA) Ben-jamin Franklin Silver Medal Award for Health & Fitness for her 16th cookbook, the Smart Shopper Diabetes Cookbook: Strategies for Stress-Free Meals from the Deli Counter, Freezer, Salad Bar, and Gro-cery Shelves (American Diabetes Associa-tion, 2013). !e award was presented in May in New York City. CiCi Williamson retired August 8 after 26 years as a food safety specialist for the U.S. Depart-ment of Agricul-ture (USDA). She wrote and designed several hundred food safety fact sheets, press releases, blogs, podcasts, and publications posted at www.fsis.usda.gov. She also won two prestigious Secretary of Agriculture awards and helped more than 100,000 callers at the toll-free USDA Meat and Poultry Hotline.

JAMES BEARD DOINGSCarrie Nahabedian (Chicago) will be cooking with friends Emeril Lagasse, Norman Van Aken, Tetsuya Wakuda and Mindy Segal at !e Four Seasons Restaurant in New York City on No-vember 14th for the James Beard Foun-dation dinner honoring the legacy and memory of their great longtime friend, Charlie Trotter, to fund a scholarship in his name.

Mary Beth Albright

Drew Faulkner

Carla Hall

Sheilah Kaufman

CiCi Williamson

Jamie Peha

28 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

Elaine Gonzalez (Chicago) 1935 - 2014By Julie ChernoffWith tremendous sadness, the Chicago Chapter

reports the death on July 25, of beloved longtime member Elaine Gonzalez, who died in Northbrook, Illinois, surrounded by her loving family.Although self-taught, Elaine

was a master chocolatier, and her consulting "rm, Chocolate Artistry, begun in 1983, was an industry trendsetter. She was the author of two semi-nal books on the subject: !e Art of Chocolate: Techniques and Recipes for Simply Spec-tacular Desserts and Confections (Chronicle Books, 1998) and Chocolate Artistry: Techniques for Molding, Decorating, and Designing With Chocolate (Contemporary Books, 1985). She was also a major contributor to the candy chapter of !e Joy of Cooking (Scribner, 1997).Noted for transforming chocolate into edible

bowls, plates, ornaments, #owers, and much more, Elaine received the candy industry’s highest honor, being inducted into the Candy Hall of Fame in 2006. She was also a gifted and well-respected cooking teacher who taught her "rst chocolate class at the behest of the late Elaine Sherman, founder of our Chicago Chapter.In a recent interview with the Chicago Tribune’s

Bill Daley, Ina Pinkney recalled that Elaine “was an artist and took chocolate to new places. Everything she did had this artistry. She was more comfortable with that ingredient than anyone I ever saw with any other ingredient. It was like she

was one with the chocolate.”Her chocolate works of art have been featured in

museums and leading magazines and newspapers worldwide. As a guest chocolate chef, she appeared on many television shows and national radio programs.For almost 20 years, Elaine led tours to Mexico,

exploring cacao plantations in Tabasco, observ-ing chocolate traditions in Oaxaca, and studying ancient rituals in Mayan and Zapotec villages. She lectured on those subjects at the Smithsonian Institution and the Folger Shakespeare Library in Washington, D.C., !e Field Museum and New-berry Library in Chicago. Elaine received numerous awards including the

prestigious Henry J. Bornho%t Memorial for out-standing instructional contributions to the confec-tionery industry (the "rst woman recipient) and the title of Master Chocolatier Emeritus, conferred upon her by Retail Confectioners International. She was also awarded the National Kettle Award, Master Chocolatier. A Northwestern University graduate with a B.A. in

English, Spanish, and Secondary Education, Elaine was an Indiana native. She was strongly in#uenced by her mother, the late Mary Garcia, who was also a cooking teacher. Her late husband, Pepe Gonzalez, died last year. She is survived by her son, Jay, (Lisa Beth) Gonzalez and daughters Carla Gonzalez- Pister (Mike) and Lisa-Gonzalez-Torre (Alex). Donations can be made to the Les Turner ALS Foundation (www.lesturnerals.org). !e Chicago Chapter is planning a chocolate program in her memory for early next year. She was a lovely woman, inside and out, and will

be greatly missed. Editor’s note: Elaine taught an excellent breakout session, “!e Art of Chocolate,” at the 2004 LDEI Conference held in Chicago.

IN MEMORIAMKatie Ann Rosenblatt (San Diego)Katie Ann Rosenblatt (nee Yoelin) died peacefully at home in Cardi%-by-the-Sea, California, on June 21, after a private battle with cancer. She is survived by her husband, Nathan Rosenblatt; her beloved poodle, Zoe; and other relatives.Katie was born in Denver,

Colorado, and met the love of her life, Nat Rosenblatt, there in 1976. After moving to San Diego, Katie began a 25-year career with Festivities Cater-ing & Special Events, where she served as event coordina-tor. She was respected and cherished by the hospitality professionals with whom she worked. Katie loved her career and was passionate about her clients; she conceived and executed some of the most fabulous events ever held in San Diego.Katie lived her life to the fullest and embraced the

adventures she shared with Nat. !ey travelled ex-tensively throughout Africa, Asia, Australia, Europe, the Middle East and Central America. If you were planning a trip, Katie could always tell you where to

go and what to try (or what to avoid!).Katie epitomized the term “foodie”—she and

Nat always kept current on the latest restaurants and culinary trends. She had an adventurous and curious palate that was often translated into her Festivities events as well as at home. In keeping with her love of cuisine, Katie was an exceptional home chef and admired hostess who loved entertaining in the home she and Natmade so beautiful and welcoming.Katie loved the arts, and especially theater. She

and Nat’s trips to New York had legendary theater schedules. Katie was a generous, kind-hearted, joyous, no-nonsense person. Tenacious and strong-willed, Katie had a "rm opinion about most things and was not afraid to share her perspective. She also had a great sense of humor and a very dry wit. In lieu of #owers, Katie’s family requests that

donations be made to Scrumptious Schoolyards, c/o Cardi% School, 1888 Montgomery Ave., Cardi%, CA 92007. Scrumptious Schools is a nonpro"t or-ganization that runs the garden program at Cardi% School, across the street from Katie’s home. Katie supported the program’s mission of helping school children develop the same appreciation for edibles that she enjoyed.

Lydia Botham

SMITHSONIAN'S KITCHEN CABINET

Five Dames were chosen by the Smithsonian National Mu-seum of American History for the Kitchen Cabinet advisory board of distinguished leading culinary experts to help the museum shape and expand its research, collec-tions, programs, and exhibitions related to food and beverage

history. Cho-sen were Lydia Botham (Min-nesota), executive director, Land O’Lakes Foun-dation; Susan Westmoreland (New York), food director, Good Housekeeping; and three Washington Dames—Lynne Breaux, past president, Restau-rant Association Metropolitan Washington, Pati Jinich, chef and host, Pati's Mexican Table; and Ris Lacoste, chef/owner of RIS restaurant, Wash-ington. Sign up for the food news-letter at http://bit.ly/1jFkSHe

F A L L Q U A R T E R L Y 2 0 1 4 29

30 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

We don’t mind telling you what goes into our pure, all natural

Irish cheese and butter. It’s pure, all natural Irish milk

that comes from cows that graze on pure, all natural Irish grass.

This is where we come from. kerrygoldusa.com

Excellent source of Dietary FiberFat, Cholesterol and Sodium Free

For delicious recipes and more information visit:www.california!gs.com

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California dried 1gs are available year round, while fresh 1gs are available

mid-May through December.

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DEADLINES 2015 WINTER ISSUE - NOVEMBER 7, 20142015 SPRING ISSUE - JANUARY 10, 20152015 SUMMER ISSUE - APRIL 10, 20152015 FALL ISSUE - AUGUST 1, 2015

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 MILESTONES LIST 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. Email your Member Milestone and photo to Member Milestone Editor, Dottie Koteski, at membermilestones@aol.com 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. Note: Due to space constraints, only two Member Milestones will be published per Dame per year.

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 chapterprograms@aol.com by the deadline date. Entries received after this date may appear in the following issue. Note: Chapter News and Member Milestones may be dispersed through LDEI social-media channels, as well as in print and online.

E-NEWSThis bimonthly publication will keep you informed about events in other chapters and encourages networking. Press releases are not accepted. Include an email contact, date, time, and 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 E-News Editor, Shelley Pedersen, at ldeinews@gmail.com

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. Send inquiries to sslack363@gmail.com or ciciwmson@aol.com.

UPCOMING in the

winter issue Complete coverage of the 2014 LDEI Annual Conference in Boston.

SUBMISSION GUIDELINES

F A L L Q U A R T E R L Y 2 0 1 4 31

LDEI LOGO ITEMS! Wear your LDEI pride for all to see with one of the great merchandise items available in our online store. We have baseball caps, embroidered patches, lapel pins, and silver cuff bracelets. We even have a special program with Tiffany & Co. for a couple of very special logo jewelry items.

Visit www.ldei.org to access the LDEI online store. Click on the Members Only link in the up-per right-hand corner. If you have never logged in before, there are simple-to-use instructions in the front of your membership directory. Once you are logged in, there is an Online Store link on the top navigation bar that will take you to the merchandise (hats, pins, bracelets, and patches). The Tiffany & Co. offer can be found by clicking the Documents Icon in the center of the Members Only page, then on Special Offers.

The merchandise is always available and ships within a few days of ordering. If you have any questions, contact the LDEI staff at info@ldei.org.

Navy Cap with White Embroidery $18.00White Cap with Navy Embroidery $18.00

Embroidered Patch Blue $5.00Embroidered Patch White $5.00

Silver Cuff Bracelet $175.00

Lapel Pin $10.00

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!e Best Begins in BOSTON

Don’t Miss It!

Hello DamesBy now, you should have received

your conference brochure in the mail and had time to review what will be happening in Boston in just a few weeks. !e Boston Chapter is excited to be your host city and is es-pecially proud of the pre-conference tours and dine-arounds that await you on !ursday, October 30th. It will be di$cult to decide among tours of Beacon Hill, Ye Olde

Boston, Higher Ground Farm and Harpoon Brewery, Boston’s North End, Chinatown, and Verrill Farm. !en there are the dine-arounds — WOW! Not to be missed is our keynote

speaker, Sara Moulton, followed by an impressive line-up of women speaking on food and the media in a New England-style town meeting. Sessions such as !e Boston Tea Party with Cynthia Gold; New

England Cider, Spirits, and Beer with Brandy Rand; and Shoot-ing Cold with Ellen Callaway will energize you. !ese are just a sam-pling of what is o%ered at the 2014 LDEI Annual Conference.So book your #ight now and come

join us. We're waiting to greet you. See you soon!

Judy Mattera and Joan SweeneyConference Co-Chairs