DATE: Saturday, March 10, 2018TIME: 8:30 a.m. to 5:45 p.m.PLACE: The Universities at Shady Grove Rockville, Maryland 20850 COST: $135 including parking

Cooking Careers Communications

11th Salute to Women in Gastronomy

Celebrating FOOD! is sponsored by the Washington, D.C., Chapter of Les Dames d’Escoffier International

More than 50 Speakers in 16 sessions Hands-on Cooking Classes

Continental Breakfast and Lunch IncludedFabulous Culinary EXPO with New Products,

Restaurant Samples, and CookbooksFestival of Desserts

Tequila y Tapas FinaleMuch more...

Celebrating FOOD!

KEYNOTE SPEAKER

Pati Jinich

Keynote Talk

A Food Journey to Pati’s Mexican Table

Her Pathway from Political Analyst to Chef and PBS Personality

Contemporary Kitchen. A former political analyst focused on Mexican political insti-tutions and U.S.-Mexico relations at the Inter-American Dialogue, Pati holds a mas-ter’s degree in Latin American Studies from Georgetown University. She switched policy papers for cooking pots to make exploring and sharing Mexico’s cuisine her life’s work.

Pati is a member of the Washing-ton, D.C., Chapter of LDEI.

Les Dames d’Escoffier Washington, D.C., invites you to...

Born and raised in Mexico City, Pati Jinich is the host of the Imagen-Award winning and Emmy-, James Beard-, and IACP-nomi-nated PBS television series PATI’S MEXICAN TABLE, now in its sixth season. Pati is also resident chef at the Mexican Cultural Insti-tute in Washington, D.C., and is the author of two cookbooks, Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking and Mexican Today: New and Rediscovered Recipes for the

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8:30 to 9:30 a.m. Registration and Continental Breakfast

9:30 to 10:20 a.m. GENERAL SESSION Keynote Speaker A Food Journey to Pati’s Mexican Table: Her Pathway from Political Analyst to Chef and PBS Personality

CHOICE OF SESSIONS (NOTE: Each attendee may take only one Hands-on Cooking Class for the day. Limit of 25 to 30 per cooking class.)10:30 to 11:40 a.m.

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Celebrating FOOD! Schedule

Brochure design by CiCi Williamson

Preserving and Fermentation. (Hands-on Cooking Class) In this class, you will learn techniques of lacto-fermentation and pickling, and the science of sourdough fermentation; various methods of Italian preserving techniques (preserving in oil, vinegar, or alcohol); and how to make classic Italian giardiniera (mixed vegetable pickle). Instructors: Dame Louise Nielsen, Chef Instructor, Anne Arundel Community College; Dame Domenica Marchetti, Author, Preserving Italy: Canning, Curing, Infusing, and Bottling Italian Flavors

“Trucs” of the Trade. (Demo) “Trucs” means “tricks” in French, and these food experts show rapid-fire tricks to save time in cooking, baking, and food presenta-tion. Speakers: M. Carrie Allan, Wine and Spirits Writer; Dames Sheila Crye, Teacher; Tricia King, Gluten-free Pastry Chef; Sheilah Kaufman, Cookbook Author; Susan James, Owner, Stonyman Gourmet Farmer. Chair: Dame Nancy Baggett, Cookbook Author

foraging...the art of Sourcing local products. Learn what people are looking for from experts who are at the heart of local food trends. Foragers, food entrepreneurs, and growers discuss what inspires and challenges them. Speakers: Courtney Buchholtz, From the Earth Foods; Lauren Sandler, Woodberry Kitchen; Dame Suzanne Simon, Owner, Chaia-Farm to Taco. Chair: Dame Kavita Patel, Senior Director of Local Programs, Whole Foods Market

Writing Family Food Memoirs. Learn how to create a cherished family cookbook that preserves family memories for the next generation; includes how to get chil-dren and family members to tell their stories and how to write engaging family stories with proven writing tips. Speakers: Dianne Hennessy King, Author, Memoir Your Way; Dame Susan Barocas, Chef, Food Writer, Filmmaker; Constance Carter, Former Head, Library of Congress Science Reference Section. Chair: Dame Bonnie Benwick, Deputy Food Editor, Washington Post

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11:50 a.m. to 1:00 p.m.Puff Pastry techniques. (Hands-on Cooking Class). Perfecting persnickety puff pastry. Tips on making, using, and perfecting puff pastry dough for both savory and sweet recipes. Dame Beverly Bates-Coakley, Pastry Chef; Dame Alba Carbonaro Johnson, Chef, Cooking Instructor, Food Blogger, Cookbook Author

The Exotic Art of Blending Spices. (Demo) Learn the art of blending and layering spices to create the perfect balance of flavors that will enliven your cooking and deepen your understanding of Indian cuisine. Simran Sethi, Director, Culinary R&D and Product Development, Choolaah Indian BBQ; Chair: Dame Katherine Newell Smith, KNS Promotion Inc.

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Culinary Diplomacy: Peace, One Plate at a Time. Food has been a tool for centuries. Explore its role in current public diplomacy and how it can help to foster greater understanding—both locally and internationally. Speakers: Maziar Farivar, Chef, Peacock Cafe; Johanna Mendelson Forman, PhD, JD, Conflict Cuisine; Rock Harper, former chef of D.C. Central Kitchen; Christopher Pilkerton, Attorney; Andrea Pitzer, Journalist. Chair: Dame Ris Lacoste, Chef/Owner, RIS Restaurant

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Food Heritage of the Chesapeake. Travel through 400 years of Chesapeake region food history from the first settlers, Indians, lavish plantation tables, and immigrant groups to present Mid-Atlantic dishes and spirits; hear the history of area farmers markets. Speakers: Dame Ann Harvey Yonkers, Cofounder, past Co-Executive Director, FRESHFARM MAR-KETS; Dame Theresa Morrison, Wine Importer, Bacchus Wealth Management. Speaker and Chair: Dame CiCi Williamson, Culinary Historian, Food/Travel Writer

Exquisite desserts crafted by Dames Laurie Weber, Pastry Chef, The Swiss Bakery; Kate Jan-sen, Pastry Chef/Founder, Firehook Bakery; and Susan Wallace, Chef/Owner, SWEETFREAKZ.

See and sample products! Speak with experts! Shop for culinary items!

5:10 to 5:45 p.m. Finale. Tequila y tapas Chair: Dame Bev Bates-Coakley, Pastry Chef

Symposium Chairs: Dames Laurie Bell and Eileen Dykes Hands-On Cooking Classes Chairs: Dames Janis McLean and Nona Nielsen-Parkersession Chairs: Dames Janna Howley and Marie Ostroskyexpo chairs: Dames Jill Collins, Lori Gardner, and Kyle Schmitz symposium Advisor: Dame CiCi WilliamsonH

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3A. Knife Skills. (Hands-on Cooking Class) This class will focus on how the type of cut you choose will affect cooking time and temperature and the taste of your food. Learn about knife selection, care, and safety. Simple cuts will be demonstrated and there will be time for practice. Dame Susan Callahan, Chef instructor, UMES Hospitality and Tourism Management Program; Jenna Dawson, Chef Instructor, Cookology

Vanilla: The World’s Favorite Flavor. (Demo) Call it anything but plain —the history, botany, and taste sensations that made vanilla the world’s most favorite flavor; with sweet and savory tastings. Dame Kathy Gold (Philadelphia), Executive Chef and Owner, In the Kitchen Cooking Company. Chair: Dame Monica Thomas, CPC, Certified Personal Chef and Owner of Tailored Taste Personal Chef Service

Food Porn. “Food porn” is defined as “close-up images of juicy, delicious food in advertisements.” This session takes a look at its evolution—via websites, blogs, and smartphone apps—and food porn’s impact on health, technology, and the food industry. Hear what works and why. Dame Kristen Hartke, Food and Beverage Writer; Dame Marie Ostrosky, Owner, Grey Salt Culinary. Chair: Dame Aviva Goldfarb, Food Marketing Expert

Women Food Entrepreneurs. Choosing to open a food business can lead to an extremely creative and rewarding career. Join us for a frank discussion with women who are owner/operators of successful diverse food businesses. Speakers: Dame StaceyAdams, Chef/Owner, Tastings Gourmet Market, Annapolis; Dame Sophia Maroon, Founder/Owner, Dress It Up Dressing. Dame Christianne Ricchi, Chef/Owner, Ristorante i Ricchi; Chair: Dame Drew Faulkner, Chef, Cooking Teacher

1:00 to 2:30 p.m. Luncheon, Fabulous Food EXPO & Festival of Desserts

2:40 to 3:50 p.m.

4:00 to 5:10 p.m.

Rock & Roll Your Pie Crust. (Hands-on Cooking Class) No more dough-phobia! Learn to make a fail-safe pie crust, roll it out, and decorate with panache. Students will leave with confidence, award-winning recipes, and their own fruit pie to bake at home.Dame Susan Wallace, Chef/Owner, SWEETFREAKZ; Dame Cathy Barrow, Cookbook Author

Dumplings along the Silk Road. (Demo) Take a virtual journey along the Silk Road—from Venice to China—to understand the role of dumplings in European and Asian cuisines. Enjoy dumpling samples. This session is a Global Culinary Initiative of Les Dames. Speakers: Dame Janet Cam, Restaurant Consultant; Timothy Yu, Chef, Hollywood East Cafe; Keshav Poudel, Nepalese Chef. Chair: Dame Amy Riolo, Author, Cuisine and Culture Expert

How-to secrets of Those High-End Culinary Machines. Learn from a pro the many ways to put your all-in-one cookers, super blenders and other hot new products to work for you. Watch a demo of the InstantPot and Vitamix and taste samples. A SousVide appliance and induction burner will also be shown. Speaker: Lindsay Leopold, Resident Chef, Sur La Table. Chair: Dame Julia Rutland, Recipe Developer and Tester, Food Stylist

The women of maryland craft beverages. Hear some of the dynamic women instrumental in Maryland’s small, local, high-quality beer, wine, spirits, and cider industries. Speakers: Julie Veratti, Co-Founder, Denizens Brewing Co.; Jaime Windon, President, Maryland Distillers Guild; Lauren Zimmerman, Winemaker, Port of Leonard-town Winery. Chair: Dame Janna Howley, Director of Operations, Grow & Fortify

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NAME: _________________________________________ADDRESS: ______________________________________________________________________________________________________________________________ZIP____________HOME PHONE: __________________________________cell PHONE: ____________________________________EMAIL ADDRESS: ________________________________

CHOICE OF SESSIONS (Mark 1 for your first choice and 2 for your second choice in each group.) NOTE: Each attendee may take only one “Hands-on Cooking Class” for the day. If you list two cooking classes, please circle your first choice.

10:30 a.m. to 11:40 p.m. 11:50 to 1:00 p.m.1A. _____ 1C. _____ 2A. _____ 2C. _____1B. _____ 1D. _____ 2B. _____ 2D. _____

2:40 to 3:50 p.m. 4:00 to 5:10 p.m.3A. _____ 3C. _____ 4A. _____ 4C. _____3B. _____ 3D. _____ 4B. _____ 4D. _____

Celebrating Food!c/o Robin Kurtzman7512 Granada Drive Bethesda, MD 20817

lesdamesdc.list@gmail.comwww.celebratingfood.org

Cooking Careers Communications

REGISTRATION FOR Celebrating FOOD!To register and secure your session choices, go to www.lesdamesdc.org OR fill out this page and mail it to the address below OR scan it and email to lesdamesdc.list@gmail.com

SEMINAR COST: ___________$135 on or before February 21.$145 after February 21. $70 for students with ID list school here: ___________________________________________Tax Deductible Donation ________total amount _________CHECK enclosed to “Les Dames DC”

ORCREDIT CARD INFORMATION: Visa - MasterCard - American ExpressCard # ______________________Exp. date: _______Code________Signature:____________________________

Note: Parking fee included at The Universities at Shady Grove, 9630 Gudelsky Drive, Rockville, Maryland 20850. Registration is in Building II.Closest Metro: Shady Grove.

Les Dames d’Escoffier Washington Chapter’s 11th Salute to Women in Gastronomy

Mail to: Les Dames, c/o Robin Kurtzman, 7512 Granada Drive, Bethesda, MD 20817

____ Yes, I would like to support Les Dames’ scholarship program and be listed in the program book. Please find my contribution of $150 to become a member of the Escoffier Brigade.

TO:

To mail bro-chure to a friend, fold and place a 49¢ stamp

here.

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