Les Dames Winter Quarterly 05 - LDEI category. The contest was highly competitive, with 135 entries...

QuarterlyL 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

Winter 2005

MIAMI CONFERENCE ISSUE

President’s Message | Tropical Fruit Recipe Contest Winners | Partner Luncheon | Green Tables

Chapter News | Member Milestones | Introducing “A Toast To” column

See page 13 for

members’ names

2 Les Dames d’Escoffier International

2005-2006 LDEI Board of DirectorsI N S I D E

President’s Message

MIAMI CONFERENCE HIGHLIGHTSTropical Fruit Contest

Past Presidents Honored

Grande Dame Dinner

Civic Agriculture Initiative

Partner Luncheon

Beach Party

Dine Around

MFK Fisher Award

Tours

Speaker HighlightsEpicurean Auction

Meet the Board

DEPARTMENTSChapter News

Member Milestones

Spring Submission Guidelines

A Toast To.....

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PresidentPat Mozersky

204 Cliffside DriveSan Antonio, TX 78231

210-492-4336210-492-5745 fax

[email protected]

First VP/President ElectToria Emas

435C Grant PlaceChicago, IL 60614

312-554-2141773-528-0622 fax

[email protected]

Second VP/QuarterlyJune W. Hayes

2703 Stone EdgeSan Antonio, TX 78232

210-496-0289210-496-8066 fax

[email protected]

Third VP/Communications, PRKatherine Newell Smith

5525 Devon RoadBethesda, Maryland 20814

310-907-7590301-907-7594 fax

[email protected]

SecretaryGaye Ingram, CCP3510 E. Claremont

Paradise Valley, AZ 85253602-955-2661602-955-3645

[email protected]

TreasurerGloria Smiley

4245 Conway Valley Road NWAtlanta, GA 30327

404-261-1630404-261-4351

[email protected]

Past PresidentDianne Hogerty5825 Dearborn

Mission, KS 66202-2745913-384-3387

913-221-3757 [email protected]

Director-at-LargeLila Gault

259 W. 10th St. #5ENew York, NY 10014

212-242-5644212-242-5644 fax

[email protected], Atlanta, Cleveland,

Dallas, Miami, Minneapolis/St. PaulColorado, Ontario

Director-at-LargeCate Simpson

8-887 W 7th AvenueVancouver, BC V5Z 1C2

Canada604-730-9626


Boston, Chicago, New York,Houston, Los Angeles, PalmSprings, San Antonio, San

Diego, Seattle

Director-at-LargePeg Rahn

25 Monterey LaneSierra Madre, CA 91024

626-355-2084626-355-2084 fax

[email protected], British Columbia,

Hawaii, Kansas City, Phila-Delphia, Phoenix, San Francisco,

Washington D.C.

Executive DirectorGreg JewellP.O. Box 4961

Louisville, KY 40204502-456-1851


A NEW & PROGRESSIVE LOOK2006 marks the beginning of a series of changes in the look and content of your Quarterly. The board and I are working toward a new and refreshing look to complement our impressive long-range goals of raising LDEI’s international visibility – not only in the food world, but in other areas pertaining to personal and professional well being. We are changing with the times.

Dianne Hogerty’s dream of a notable table of contents is a reality with this issue. We introduce a feature article format instead of only department format articles, and we are introducing a column to recognize special accomplishments (see page 17). Designer Jason McKnight will work to translate our image visually, and each member is asked to make suggestions to translate our image verbally. We need your suggestions and contri-butions – one suggestion per chapter is all we ask. Important to this transition to a more professional look: we will print only quality photos in coming issues, so appoint a “chapter photographer” to be the Quarterly’s local liaison, and ask them to contact me. Great things are planned – but we achieve them only if you help!

June Hayes, Editor


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Winter Quarterly 2005 3

Looking to the Future: New Goals Before Us

It is with great pleasure that I write to you as your new president. This past year, under the leadership of our extraordinary 2004/2005 President, DIANNE HOGERTY (Kansas City), our Board of Directors has

reviewed many aspects of our organization and formed task forces and committees to address them. Attempting to fill Dianne’s shoes will be a challenge, but I admit to being excited and eager to help move LDEI to the next level.

Looking back, I continue to be filled with memories of the fabulous conference in Miami, chaired by the indomitable team of ELIZABETH ADAMS and SUSAN WEINSTEIN. The entire chapter put in countless hours of work, ensuring that attendees could “Savor Miami” to the hilt. Congratulations to all on a job well done!

Looking ahead, I ponder Dame LISA EKUS’ (New York) provocative questions presented in her conference talk on Dame identity: “Who are we? How are we different from other organizations?”

Yes, we’re recognized as women of achievement, as leaders in our fields. We strive for excellence, and share “best practices.” But as I contemplate these ideas, one aspect stands out. Dames give back. We work together, volunteering hours of precious time and sharing our expertise. Why? I believe it’s because we share more than a be-lief in excellence. We have a vision for a better world, and we are willing to give of ourselves to help make that vision happen, begin-ning at home in our own communities. And we delight in announc-ing that another community will benefit from our presence. We ex-tend a heartfelt welcome to our newest chapter – Charleston, S.C. Co-presidents, NATHALIE DUPREE and SUSAN SLACK have their chapter up and running, with an enthusiastic membership of thirteen, and an ambitious schedule for the upcoming year.

What does it take to make our goals a reality? A critical part of the answer is the support we receive from our wonderful business part-ners. Without them, our ability to make a difference is diminished. This year, with the help of Partnership Director Susan Weinstein (yes - the same Susan), we reached our goal of a record $60,000. We thank each of our generous partners, and I urge you to support them in turn.

Yet another record was attained this year by GENA BERRY (Atlanta) and EILEEN SPITALNY (Phoenix), who chaired our Auction that garnered over $30,000. I am thrilled that they have agreed once again to take on this important and enormous task for 2006.

I am so looking forward to working with this sensational Board of Directors: Immediate Past President Dianne Hogerty, 1st Vice President Toria Emas, 2nd Vice President June Hayes, 3rd Vice President Katherine Newell Smith, Treasurer Gloria Smiley, Secretary Gaye Ingram, and Directors-at-large Peg Rahn, Cate Simpson and Lila Gault. Together, we pledge to make this a banner year for LDEI.

PRESIDENT’S MESSAGE

Tracey Maurer

Dames give back.

We work together,

volunteering hours of

precious time and

sharing our expertise.

4 Les Dames d’Escoffi er International

DAMES SHARE WINNING WAYS with TROPICAL FRUITS

By Sandy Hu, San Francisco Chapter

San Francisco Bay Area Dame LINDA ANUSASANANAN knows a thing or two about recipes. Until September when she took an early retirement to start a freelance career, Linda was the recipe

editor for Sunset magazine. She used her experience of more than 30 years creating, writing and editing recipes, and as a judge of many recipe contests, to develop Chili-Lime Longan, the $2,000 grand prize winner in the exciting Taste of the Tropics recipe contest. This fi rst-ever contest for LDEI members only was sponsored by the Tropical Fruit Growers of South Florida.

ANNA GOMES (Houston), drew on her skills as a pastry chef and insights as a culinary instructor at Houston Community College and Sur La Table to capture $750 in the mamey sapote category with Mamey Sapote Cheesecake, and a second win of $750 for carambola with Salmon Fillets with Carambola Salsa.

CAMILLE STAGG (Chicago), a food, wine and travel journalist, teacher at College of DuPage and industry consultant, won the $750 lychee category prize for Lychee Licuado. She used her recipe develop-ment skills honed as food editor of the Chicago Sun-Times and Cuisine magazine and 22 years as a contributor to a national wine club’s monthly newsletter. She has authored 14 books.

INGRID GANGESTAD’S (Ontario), corporate recipe development expe-rience came into play in developing Guava Crème Brûlée. Owner of St. Croix Culinary Consulting, Ingrid capitalized on her current client work, as well as her experiences in the test kitchens of Hunt-Wesson and Betty Crocker, to create her $750 prize-winner in the guava category.

The contest was highly competitive, with 135 entries from 16 chap-ters. Participants included top talents – pastry chefs, cookbook au-thors, freelance food writers and more. Most submitted one or two recipe entries, but others sent three, four or more. Special thanks go to every Dame who entered. To download the winning recipes go to www.tropicalfruitgrowers.com and see related article on the Farm Tour on page 17.

CREATING A WINNING RECIPEWhat made these recipes stand out from the other 130 runners-up? The winners generously shared their strategies.

Linda Anusasananan - “Because longans must be peeled, and they have pits, I wanted a recipe that wouldn’t require extra work. I’m happy to eat them plain, and I wanted to keep their natural taste to make the fruit the star.” This recipe is easy, inviting, and uses ev-eryday ingredients.

Ingrid Gangestad – “I put myself in the role of the customer. When working with somewhat unfamiliar foods, I like to offer something fa-miliar. In this case, I combined the tropical fruit with crème brûlée, a favorite, familiar dessert.”

Anna Gomes - “I wanted to create recipes that are easy to follow without too many stepsI thought a lot about the reader and tried not to leave any questions unanswered. I wanted them to feel guid-ed throughout the process.”

Camille Stagg - “I aimed for simplicity, so the fruit’s natural qualities would enhance the fi nal dish. I tried to give the recipe a special twist – and to make it attractive.”

Sandy Hu is the immediate past 3rd Vice President of LDEI. She owns a boutique food marketing communications agency while serving as SVP at Ketchum Global Public Relations.


2OO5 ANNUAL CONFERENCE – MIAMI

Linda Anusasananan

Camille Stagg

Ingrid Gangestad


Heat oven to 325°. In a small bowl, mix guava purée with 2 tablespoons granulated sugar. Spoon quava mixture equally into 6 fl ame-proof ramekins (½ cup each). In a 2- to 2 1/2-quart pan over medium heat bring whipping cream to scalding (bubbles at pan edge), not boiling. In a bowl, whisk egg yolks to blend with sugar, salt and vanilla. Whisk hot cream into egg yolk mixture. Pour mixture through a fi ne strainer into another bowl. Gently pour yolk mixture equally into ramekins. Set ramekins in a large rimmed pan. Set pan in oven and pour enough water into pan to come up about halfway on ramekins. Bake until custards are set and center jiggles only slightly when a ramekin is gently shaken, 35 to 40 minutes. Lift ramekins from hot water with tongs and transfer to a rack to cool completely. Sprinkle turbinado sugar evenly over custards. Using a small blowtorch, move fl ame quickly over sugar until it caramelizes. Chill for about 1 hour (or set ramekins in rimmed pan surrounded by ice; place 3 to 5 inches under a preheated broiler and broil until sugar caramelizes, 1 to 2 minutes).



Makes: 6 servings

24 fresh longans2 Tbsp. fresh lime juice11/2 tsp. minced fresh cilantro1/2 tsp. kosher salt1/4 tsp. ground cayenne chile

Rinse and drain longans. From stem end, peel off about half of the thin shell (you may need a small knife to get shell started). Pinch from the shell end to pop fruit out into a small bowl. Add lime juice and cilantro; mix gently. In a small bowl, mix salt and cayenne. Stir salt-cayenne mixture into longans to taste; it should be slightly spicy and hot. Skewer longans with toothpicks. If desired, sprinkle any remaining salt-cayenne mixture to taste.

CHILE-LIME LONGANS

SALMON FILLETS WITH CARAMBOLA SALSA

Makes: 4 servings

2 large or 3 medium fresh carambolas1/4 cup fi nely chopped red onion

2 Tbsp. chopped green onion1 tsp. fresh lime juice

1 tsp. honey2 Tbsp. olive oil

1/2 tsp. fi nely chopped hot red Thai chile (or equivalent)1/2 tsp. kosher salt

4 boned salmon fi llets with skin (6 to 8 oz. each), rinsed and patted dry8 chive spears

Rinse carambolas; cut crosswise from centers a total of 4 star-shape pieces 1/8-inch thick; set aside for decoration. Coarsely chop remaining carambolas and place in a bowl. Add red onion, green onion, lime juice, honey, olive oil, chili, and salt and mix gently. Add more chili and salt, if desired. Cover airtight and chill while preparing salmon. Pull any remaining bones from salmon fi llets with tweezer. Rub salmon fi llets lightly with olive oil and season with salt and pepper. Heat an electric griddle to 400°. Cook salmon, skin down, on griddle for 10 to 12 minutes. Turn with a spatula and cook until fi sh is pink but no longer moist in center, 10 to 12 minute longer—depending on thickness of fi sh. Divide salsa equally among 4 plates. Place a salmon fi llet on each plate in salsa. Serve each salmon piece with a reserved carambola slice and garnish with 2 chive spears.

Makes: 4 servings

2 1/2 cups cold milk1½ cups shelled and pitted lychees (fresh or canned, drained)

1 ripe banana (7 to 8 in. long), peeled and thinly sliced1/2 tsp. ground cinnamon

1 Tbsp. honey1 cup ice (cubes or crushed)

In a blender combine milk, lychees, banana, cinnamon, honey and ice. Cover and whirl until mixture is smooth. Add more honey, if desired. Whirl to blend. Pour licuado into tall glasses and dust lightly with more cinnamon, if desired.

LYCHEE LICUADO

GUAVA CRÈME BRÛLÉENotes: To make guava purée, cut fruit in half and scoop out pink centers. Whirl pink guava centers in a food processor and rub through a fi ne strainer, or rub fruit centers through a food mill; discard pulp.

Makes: 6 servings2/3 cup pink guava purée, fresh or frozen (see notes, preceding)

1/3 cup granulated sugar2 cups whipping cream

5 large egg yolks1/3 cup granulated sugar

1/8 tsp. salt1½ tsp. vanilla

2 Tbsp. turbinado sugar or brown sugar



2004-2005 LDEI President DIANNE HOGERTY and President Elect PAT MOZERSKY presented medals to the Past Presidents of LDEI who

attended the 2005 Miami Conference, and to CAROL BROCK, LDEI founder and mentor. This medal, modeled in the French style, may be worn only by our founder, Carol Brock, and past presidents. The medal, designed as a means of instant recognition for the many hours each of these outstanding women has contributed to our organization, is only a small tangible tribute to their efforts on behalf of us all.

Like proud parents, each president has nur-tured the many steps – some small, others large – needed to mold an international organization that deserves the respect of peers and profes-sional women the world over. The board has asked each honoree to wear her medal at offi-cial functions so that all members will know she has served above and beyond the call of duty. Past Presidents and our founder will meet each year during conference, and they will contrib-ute to various task force committees and gen-erally oversee LDEI’s continued growth.

Clockwise from top:Left to right: Past Presidents Nancy Brussat-Barocci

(1996), Renie Steves (2002), Dorene Centioli-McTigue (1998). Back row: Gretchen Mathers (2004), Dolores

Snyder (1993), Ann Harvey Yonkers (1995), CiCi Williamson (2003), and Abigail Kirsch (2000). Photo

by June Hayes

Dianne Hogerty and Pat Mozersky present the President’s medals. Photo by Renie Steves

President’s MedalPhoto by Renie Steves

As I glanced rapidly around the breakfast tables, I knew him immediately. He wore a dark suit and tie, sported a full white beard, clear glasses, and a jovial smile, which gave his eyes a mischievous look. He could have walked out of a French period play, I thought. I

greeted him with a spate of French, but he spoke in English after returning my “bon jour” greeting with a friendly smile.

Marcel’s great grand father, Mouton Escoffier, was a younger brother of Auguste Escoffier – one of sixteen siblings. Like Auguste, his great grandfather served as apprentice in the same uncle’s hotel in Nice. Unlike OUR Escoffier, Mouton migrated to New York in the late 1800s and worked as the first executive chef at the Saint Regis Hotel, a position he held for 35 years.

Marcel, the grand nephew of “The Great Chef,” is proud of his ancestor who opened the way for women in the culinary industry, and he continues the Escoffier tradition of working in a culinary field. Trained as a chef, Professor Marcel Escoffier now teaches at Florida International University.

He urged Les Dames d’ Escoffier to carry on the culinary traditions of Escoffier by mentoring young women to enroll in culinary and hospital-ity programs and to become chefs and business owners. By letting others know about the many philanthropic endeavors we conduct, the thousands of dollars in scholarships we provide and our civic projects, Les Dames will gain recognition as a group. By being models for others, Les Dames can help Americans define what we eat and drink for years to come, M. Escoffier said.

PAST PRESIDENTS HONORED WITH MEDAL

MARCEL ESCOFFIER PRESENTED THOUGHTS ON ESCOFFIER’S IDEALS By Marie LeNotre, Houston Chapter

KEYNOTE ADDRESS

Marie LeNotre and Marcel Escoffier


LDEI founder Carol Brock



On October 1, 2005, at a Champagne Dinner arranged in her honor, MARCELLA HAZAN received the coveted Grande Dame Award. The event capped the 2005 Miami LDEI

National Conference, where one hundred fifty Dames gathered to network, represent their chapters at the Annual Delegates’ Meeting, and plan for the 2006 twentieth anniversary of the International group.

Chapter photos were taken on the balcony of the Panorama Restaurant while Dames sipped Perrier Jouët Grand Brut and whet their appetites with tempting hors d’oeuvre—Spicy Shrimp, Lump Crab in Puff Pastry Cups, Ahi Tuna in Cucumber cups, and Grilled Jerk Chicken—prepared by Dame THOA FINK. When the guests of the evening, Marcella and Victor Hazan, appeared, the scene shifted to the Dining Room, where beyond the ceil-ing to floor windows the lights of Coconut Grove and the city of Miami were a visible panorama and within, the dining room tables were magnificently set with tropical flowers and fruit.

After the Dames and their guests were seated, LDEI president elect PAT MOZERSKY welcomed those present, and shared her thoughts about the impressive accomplishments of the soon-to-be seventh recipient of the International Grande Dame Award, Marcella Hazan. A renowned cooking school teacher in both Venice and Long Boat Key, author of several award-winning cookbooks, and the person credited with having spread the gospel of fine Italian cooking in this country since the early 1970s, Marcella Hazan, in the words of Craig Claiborne, is a “na-tional treasure.” In 2003 she was also the recipient of an IACP life-time achievement award. And now she is one of our trea-sured Grande Dames.

A three course dinner prepared by Dame PATRICIA WILSON was served after Marcella’s words of acceptance and apprecia-tion. Perrier Jouët 1996 Fleur de Champagne accompanied the first course of Snapper Ceviche, Shrimp with Chayote Slaw, Plantain Tortilla, and Barn Bread. The following main course con-sisted of Seared Chicken on Black Rice Salad, Grilled Flat Iron Steak with Parsley Garlic Sauce, and a Pumpkin/Beet Salad, served with Perrier Jouët 1998 Fleur de Champagne. Assorted cheeses and a heavenly dessert buffet by Dame LUCILA JIMENEZ completed the meal.

The evening capped a three-day stellar performance by the Miami chapter and special sponsorship by the Cattlemen’s Beef Board, the National Cattlemen’s Beef Association, Bell & Evans, Gardner’s Market, Johnson & Wales University, Champagne Perrier Jouët, MacMurray Ranch, Frei Brothers Reserve, Mountain Valley Spring Water, Old School Bakery, and Sunset Quickprint. Orchids, Champagne, and an accomplished 2005 Grande Dame—what becomes a legend more?

Upscale Al FrescoThe menu was selected especially for this event said conference co-chair Elizabeth Adams. Foods were served at room temperature in homage to the evening’s al fresco theme and passed family or farm style in keeping with the evening’s theme.

Florida’s fresh seafood was complemented with garden-fresh veg-etables served simply to showcase their unique flavors. Barn bread with goat cheese and caramelized farm onions was an unexpected counterpoint to the red snapper ceviche, and a light-hearted chayo-te slaw with shrimp provided an unusual taste treat. A dramatic black rice salad accompanied seared chicken, and roasted new potatoes and roasted pumpkin, beets, and shallots were a good match for the grilled flat iron steak.

SERENISSIMA: FROM VENICE TO LONG BOAT KEY

MARCELLA HAZAN REIGNS

By Joan Reardon, Chicago Chapter


Joan Reardon, Ph.D., is a culinary historian specializing in women in culinary professions. She is the biographer of M.F.K. Fisher and a cookbook author.

Dianne Hogerty, Grande Dame Marcella Hazan, and 2005-06 LDEI President Pat Mozersky

Toria Emas (Chicago), 1st Vice President/President Elect 2006-2007, congratulates event chair Chef Patricia Wilson, Johnson & Wales University (Miami), Chef Dixie Marsella, Johnson & Wales University (Miami), conference wine sponsor Kate MacMurray of MacMurray Ranch winery, and Chef Lyn Woodruff, Johnson & Wales University (Miami). The dinner entitled “An Enchanting Alfresco Champagne Dinner,” was modeled on the Miami Chapter’s highly successful “Farm Raiser” dinner held earlier last year.


The “Green Tables” Initiative was conceived at the LDEI Strategic Planning session in 2002, and given voice and direction at the 2004 conference in Chicago. There, DORIS KOPLIN (Atlanta) suggested that all LDEI chapters fo-cus their philanthropy on a single theme. LYNN FREDERICKS (New York), now chair of the newly formed LDEI Civic

Agriculture committee, has been the catalyst and moving force for this initiative, transforming the seed of this idea into a plan with infinite opportunity. – Pat Mozersky

NEW LOGOSpecial thanks to Chipotle for their generosity in do-nating the services of Mark Tarry, Art Director of Chipotle Mexican Grill, to develop the logo design. Chiptle also do-nated the Civic Agriculture notebooks for conference delegates to take back to their individual chapters.

Front row: Michael C. Metallo, President, National Gardening Association and Lynn Fredericks (New York), Chair “Green Tables: A Civic Agriculture Initiative.” Back row: Katie Edwards, Executive Director

Dade County Farm Bureau; Mary Lamberts, U. of Fla. Dade County Extension Vegetable Agent; 1994-95 LDEI Past President Ann Yonkers (Washington D.C.), Founder Fresh Farm Market; Holly Arnold-Kinney

(Colorado), Farm to Restaurant Track Mentor, and brand new member Hilary Baum (New York).Photo by June Hayes


EACH MEMBER COUNTSFood historians will say, “It was good that she walked among us.”

Just as our current Grande Dame, MARCELLA HAZAN, has changed our view of Italian cooking, each member of LDEI can pool talents and resources to bring change to the food world in a broad and lasting sense. In the coming years, children and adults alike can be encouraged to demand healthy, freshly harvested fruits and vegetables. How? One step at a time. One person at a time.

Think about the staggering numbers…….If each member encourages ten people to plant a seed or at least to choose fresh over processed foods, to forego most fast food meals, to learn simple cooking skills and to share their new-found knowledge, the progression begins. First there are 10,000, and the work is only just begun. Soon, if these people each inspire 10 people, then before you know it, there are 100,000 – and soon – millions who CAN, within the foreseeable future, grow more healthy in body and spirit. These are realistic numbers.

Imagine the change YOU can impart and the legacy you will leave to the world if you choose to do so! Imagine your awakened sense of place in the overall scheme of life. Imagine LDEI’s collective impact on sustainable gardening. On organic farming and ranching and farmer’s markets. On school nutrition pro-grams and farm-to-school efforts. On people who can benefi t from gardening therapy. Imagine!

June W. Hayes2nd Vice President, LDEI

I wanted to tell the story of Italian cooking. The way we eat, the way we shop.

– Marcella Hazan


“It’s time to tell the story. To move from bake sales to government grants. To create change in the world around us. LDEI is in a position to educate the public that foods are related to overall well being and problems relating to anti-social behavior. From small, local efforts, to a unifi ed national cooperative based on each chapter’s resources and their community’s needs, it is time to act. It’s time to change the way Americans eat, the way we shop.”

Lynn FredericksChair, “Green Tables”


ENTHUSIASM IS CONTAGIOUSBy Katherine Newell Smith, 3rd Vice President, LDEI

Sharing knowledge of where food comes from and how it is grown is close to many Dames’ hearts.

So, ideas were fl ying around the room with energy and en-thusiasm after our LDEI Civic Agriculture Steering Committee, led by Lynn Fredericks (New York), presented the new civic agriculture initiative at the Miami conference.

While the name, “Civic Agriculture,” sparked some debate, the program itself was met with eagerness. And the fi ve sub-programs give Dames many opportunities to apply their var-ied and well-honed skills to community agriculture projects in their chapter communities.

The National Gardening Association, our partner in the initia-tive, demonstrated its commitment through NGA President Mike Metallo’s presence at the conference. He explained how NGA values bringing LDEI members’ impressive culinary expertise to its GROW campaign of garden education. And LDEI will benefi t from NGA’s resources and technical assis-tance to help it communicate its activities to a broader au-dience. NGA will also provide fundraising assistance for our civic agriculture initiative. The program will be incorporated on NGA’s website (www.nga.org) and will link from www.LDEI.org as well as from www.greentables.org.

After the conference, the steering committee took to heart the concern voiced by many members about the name. Through several post-conference communications, and Abby Mandel’s suggestion of incorporating the word `‘green’’ into the title, a new name was conceived: Green Tables: The LDEI Civic Agriculture & Garden Initiative.

Grande Dame Rosemary Kowalski and Elizabeth share a bond that gardening imparts to all generations – one person at a time. Photo by Tracey Maurer Photography

Chefs Blanca Aldaco and Ana Martinez are examples of Dames who can infl uence restaurant owners to use locally grown produce and other food products. Photo by Tracey Maurer Photography

FROM GARDEN TO TABLEOur alliance with the National Gardening Association was a fortuitous happening, nurtured along by Lynn Fredericks (as was the entire project) but one that the board stood strongly behind. Alliances are the wave of the fu-ture, and they can further our or-ganization in many, many ways.

The Civic Agriculture Program is not one I started, but I was very happy to encourage and sup-port it. The concept caught on and blossomed (no pun intend-ed) in 2005 and I am proud to see what is developing. We will benefi t as an organization as our chapter programs emerge and we share the bonds of working in tandem on a program of major importance.

Dianne HogertyKansas City Chapter, Past President 2004-2005


As LDEI reaches its 20th Anniversary in 2006, we embrace the link between farm-fresh food and our communities as a focus for our philanthropy. With 26 chapters, our accomplished members will use their diverse culinary and hospitality skills, ex-perience and resources to initiate or build upon existing community food, gardening and agri-culture efforts and enhance their impact. Newly named Green Tables, our initiative is divided into fi ve tracks from which chapters may choose to apply their energies:

Grow-Cook-Share – inner city growing projects that transform vacant lots into green spaces. Opportunities: Teach gardening, fresh food preparation and nutrition.Track Advisor: Alice Waters (San Francisco)Track Mentors: Shawn Badham (Hawaii), Daphne Derven (NY), Jackie Ehlert-Mercer (NY), Lynn Fredericks (NY)

Rehabilitative Gardening – growing projects that engage individuals on probation or youth who are required to attend court-ordered programs. Opportunities: Teach gardening, fresh food prepa-ration, nutrition and employment skills.Track Advisor: Catherine Sneed (San Francisco)Track Mentor: Jenny Mattingsley (San Antonio)

Farm-to-Restaurant – promotional projects which con-nect restaurateurs with local growers. Opportunities: Public relations, marketing, menu development, busi-ness development, fundraising, political lobbying, grant writing, editorial writing.Track Advisors: Nora Pouillon (D.C.) & Alice Waters (SF)Track Mentor: Holly Arnold Kinney (Colorado)

Garden/Farm-to-Market – professional skills-sharing projects for gardeners and farmers to develop or enhance their food business. Opportunities: Business development, recipe and menu development, marketing, public relations.Track Advisors: Abby Mandel (Chicago), and Ann Yonkers (D.C.)Track Mentors: Hilary Baum (NY), Daphne Derven (NY), Karen Jurgenson (Seattle), Joan Namkoong (Hawaii), Sibella Kraus (San Francisco)

Farm to School – health promotion projects for schools to help promote more fresh food on school cafeteria menus. Opportunities: teach nutrition, teach garden-ing, menu development, create pilot program, cre-ate healthy vending program, public relations, politi-cal lobbying, grant writing, editorial writing. Track Advisors: Marion Nestle, Ph.D. (NY), Alice Waters (SF)Track Mentors: Daphne Derven (NY), Jackie Ehlert-Mercer (NY), Lynn Fredericks (NY), and Paula Hamilton (SF)

PLANTING THE SEEDS OF CHANGEby Katherine Newell Smith, 3rd Vice President



A highlight of each conference is the much anticipated Partner’s Showcase Luncheon, and this year was no exception. The ball-room at the Sonesta Hotel & Suites featured foods ranging from

fresh tropical fruits to BELL & EVANS’ fabulous chicken to a lavish dis-play of desserts. The wines flowed freely, as did a crisp and sparkling champagne and fresh spring water. Delegates mingled and sampled – and sampled again. When you have a room full of food profession-als who obviously like what they taste and return for more, you know you have a successful event. And successful it was, thanks to our gen-erous partners.

Dame NANCY EISMAN of MELISSA’S WORLD VARIETY PRODUCE shared a special beet salad with intriguing flavors, WHOLE FOODS’ display of fruit and cheeses was enough to make a person yearn to taste each one, and the TROPICAL FRUIT GROWER’S OF FLORIDA’S display was beautiful and enticing. Dame KATHERINE NEWELL SMITH represented BELL & EVANS with a tender and succulent smothered chicken dish, and the recipe contest winner featuring salmon and carambola salsa was a crowd-pleasing hit.

How in the world did Conference Co-Chair, Dame ELIZABETH ADAMS of GARDNER’S MARKET, find the time to prepare and serve a delicious medley of fresh Florida vegetable salsas, we wondered. And then there were Dame EILEEN SPITALNY’S (auction co-chair) melt-in-your-mouth FAIRYTALE BROWNIES and the winning desserts from the Tropical Fruit Contest winners.

Beverages ran the gamut from soothing cool spring water from MOUNTAIN VALLEY SPRING WATER generously sampled by Howard Staley and Jim Karrh, to the festive and energizing sparkle of Champagne MUMM. Kate MacMurray’s MACMURRAY RANCH WINES were popular and were sampled again and again, and Dame Marsha Palanci, representing ALBARINO WINES OF RIAS BIAXAS, kept pace with the crowd’s many tasting requests, as did Amy Hoops from FREI BROTHERS.

SIMI WINES rounded out the weekend’s menu in grand style. Non-food sponsors, ALL-CLAD METALCRAFTERS, represented by Kelly Meehan, set up an eye-catching display at the Partner’s Luncheon, while FAMILY FEATURES SYNDICATE, INC., represented by DENA KLEIN, chose to remain in the background, quietly and generously supporting the conference on various levels.

The NATIONAL CATTLEMEN’S ASSOCIATION and CATTLEMEN’S BEEF BOARD, and CHAMPAGNE PERRIER JOUËT debuted at the Grande Dame Dinner, where other sponsors participated as well. (See related article on page 7 for details on sponsorships) We’ll long remember the gorgeous green glass champagne buckets with their signature white anemones and the many bottles of this well known champagne ap-preciated for its artful packaging, as well as its sublime taste, that add-ed to a first class dinner.

SPECIAL THANKS TO ALLPARTNER’S LUNCHEON WAS A

SHOWCASE OF FLAVORSBy June W. Hayes, San Antonio Chapter



continued on page 20


Mounds of sandals quickly clut-tered the sand as barefoot Dames dashed into the warm surf to enjoy

the late afternoon on the Sonesta Beach Resort’s beautiful and inviting beach. But twilight was fast approaching, and soon the palm-thatched bar was fi lled with enthusi-astic orders for chilled BACARDI Mojitos, other Bacardi specialties, and refreshing wines from California’s SIMI WINERY and the RÍAS BAIXAS region of Spain. A band beating out Latin rhythms, emphasized by the haunting bell tones of steel drums, lured Dames and guys to sway and swing along with the warm breezes, as darkness fell.

Soon the pace slowed. Breezes grew bold-er, conversations became more involved, and dancing became increasingly ani-mated. Then a few big drops of rain turned heads upward. In but a minute, a dramatic downpour burst upon the party, and even faster than they had poured onto the ter-race, Dames raced to the shelter of waiting buses and the ride home.

But it was Miami, and before we arrived at the Sonesta Hotel in Coconut Grove, the air was clear, the stars out, and rumor has it, a number of Dames made the swimming pool the last, late stop after our delightful beachside gala.

KEY BISCAYNE BEACH PARTY

By Jerry Anne Di Vecchio, San Francisco

CONFERENCE HIGHLIGHTS

Mounds of sandals quickly cluttered the sand as barefoot Dames dashed into the warm surf.

“Kick off your sandals and sip Mojitos on the white sandy beaches of this island paradise,” said the conference brochure.

Event Chairs Susie Franco and Heide Ladell delivered their promise in delicious detail. – Jerry DiVecchio

Elizabeth Barlow, chef at the Purple Dolphin, at the Sonesta Beach Resort in Key Biscayne, presented foods of Peru: Fried Shrimp with Salsa, Grouper Ceviche and Tiradito, and Lomo

Saltado. Photo by June Hayes


Photos by Dianne HogertyJerry DiVecchio is a Grande Dame, immediate past LDEI 2nd VP/Quarterly Editor, and co-founder of the San Francisco chapter.

ATLANTA

AUSTIN

BOSTON

CLEVELAND

COLORADO

DALLAS

HOUSTON

KANSAS CITY NEW YORK

PHILADELPHIA PHOENIX

SAN DIEGO


Front Row (3) left to right: Deborah Mintcheff, Suzi O’Rourke, Jean BayrockMiddle Row (5) left to right: Lee Wooding (white shawl), Carol Brock, OIlga Rigsby, Beth Allen, Alice Axenfield-StormBack Row (8) left to right: Emily Snyder, Joan Carris, Louisa Thomas Hargrave, Sue Huffman- Robison, Lila Gault, Myra Clement, Marsha Palanci, Abigail Kirsch.

Left to right: Dorothee Rubin-Szuch, Lisa O’Connor, Joan Sweeney, Kim McElfresh, Terry Golson

Teresa Farney, Holly Arnold-Kinney

Marian Tindall, Marie LeNôtre

Marilyn Cupples, Donna Cook, Dena Klein, Sara Cox, Dianne Hogerty, Vicki Johnson

Laura Taxel, Crickett Karson, Lilli Lief

Eileen Talanian, Ann-Michelle Albertson, Dottie Koteski, Charlotte Ann Albertson

Gaye Ingram, Eileen Spitalny

Renie Steves (Dallas) with Lisa Smith Dolores Snyder, Shelby Schafer, Mary Kimbrough, Shari Carlson, Renie Steves

We began our final evening with flutes of sparkling Perrier Jouet Grand Brut as we watched the setting sun paint glorious shades of pink and lavender in broad strokes across the clouds…

The sky’s palette deepened, as varied shades of grays streaked with shimmering pink dominated our view, and storm clouds slowly drifted in.

And night fell in all its velvet-black glory, as only a tropical sky can darken into inky blackness.

The rain chased three groups inside, where they livened up the evening by standing in front of Melissa Meyer’s “Playing for Keeps 2001” painting in the lobby of the Coconut Grove Sonesta Hotel, our headquarters hotel.

WE CAME, WE SAVORED AND THE FLAVORS OF MIAMI LINGER ON

Gloria Smiley, Barbara Petit, Debi Loftin, Lenada Merrick, Mary Moore, Virginia Willis, Gena Berry, Kathleen Perry

Janet Burgess, Marie Kelly, Carole Bloom, Judi Strada

CHICAGO

LOS ANGELES

MIAMI

MINNEAPOLIS - ST. PAULPALM SPRINGS

SAN ANTONIO

SEATTLE

BRITISH COLUMBIA

WASHINGTON D.C.


Left to right: Joan Reardon, Patricia Penzey Erd, Elaine Gonzalez, Karen Levin, Toria Emas, Jennifer Anderson

Left to right: Wendy Taylor, Cate Simpson

Rollie Blackwell-Devlin, June Hayes, Pat Mozersky, Sandy Winokur

Marcella Hazan, Nancy EismanBack: Catherine Evans, Peg Rahn

Dorene McTigue, Gretchen Mathers

Front row: Annie Boutin King, Celeste McCall, Joan Hisaoka, Rachel HaydenBack: CiCi Williamson, Michele Jacobs, Teresa FarneyNot pictured: Mel Davis, Lisa DeStefano, Katherine Newell Smith, Ann Yonkers

Seated Left to right: Patricia Wilson, Lyn Woodruff, Dixie Marsella

Standing Left to right: Marsha Talianoff, Susan Weinstein, Elizabeth Smith, Thoa Fink, Lucila Jimenez, Elizabeth Adams, Jackie Murrill, Susie Franco, Agnes Laplanche

Photos by Carla Dazarola, Miami


Sandy Hu, Jerry DiVecchio, Karen McKenzie, Susan Reifers Judd, Elaine Corne

SAN FRANCISCO

Deb Correll, Barb Strand, Mary Bartz, and Colleen MinerZola Nichols, Ellen Yohai-Sneider, Mary Clare Mulhall


DAMES DINE UNDER THE PIGEON

PLUM TREE AT NEMO’S

By Judi Strada, San Diego Chapter

A lively gathering of Dames and guests enjoyed sophisticated global fare, paired with award-winning MACMURRAY WINES, at Nemo’s, one of South Beach’s most popular restaurants. Thousands of twinkle lights woven through the branches of a 100-year-old pigeon plum tree illuminated our patio table.

Kate MacMurray spoke to us about the long history of her family’s Russian River Valley ranch and vineyard, entertaining us with lively stories of her father (Fred MacMurray of “My Three Sons” fame); the black angus cattle they raised on the ranch in it’s earlier years; and now, the vines that are producing award-winning Pinot Gris and Pinot Noir wines.

Choices were too difficult to make, so my end of the table shared the Garlic Cured Salmon Rolls with tobiko caviar and wasabi mayo; Cucumber-Coconut Gazpacho with fresh crab; and a Mixed Baby Greens salad appetizers.

Entrees presented the same dilemma, so we shared the Pan Seared BELL & EVANS CHICKEN with roasted garlic mash, wilted escarole, dried cranberries, & pine nuts; Wok Charred Salmon with four sprout salad, toasted pumpkin seeds, & soy-lime vinai-grette; and Grilled Local Black Grouper, with hot & sour shaved hearts of palm salad, with scallion vinaigrette.

Nemo’s Pastry Chef, Dame HEDY GOLDSMITH (Miami), saw to it that we enjoyed a sym-phony of decedent desserts: milk choco-late espresso torte, key lime pie, and white chocolate cheesecake with raspberries. Thank you, Hedy. Our table hostess was Lourdes Castro!!

THE BLUE DOOR AT THE DELANO

By Laura Taxel, Cleveland Chapter Walking into the Delano, South Beach’s famed Art Deco hotel, was like stepping into a photo shoot for a glamour magazine. The high-ceilinged lobby was swanky, sexy, and stunning, and so were the people pop-ulating it. We made our way down a long dramatic candle-lit corridor lined with tall columns, billowing panels of gauzy white fabric, and whimsical furnishings to The Blue Door. The restaurant, known for its French tropical cuisine, is an elegant room that extends out to a gorgeous garden terrace, and the entire scene took our collective breath away. Unfortunately the meal did not. We began with a fabulous mushroom “cappuccino.” Served in a tiny tea cup, the rich earthy-tasting foam proved to be the best part of the dinner. Although the menu was designed by innovative consulting chef Claude Troisgros, the kitchen did not stand up to the tastes of a group of food profes-sionals. But good wine, great company, and lively conversation along with the fabulous surroundings saved the evening, making it a memorable one for all the Dames gathered round the table.

PACIFIC TIME RESTAURANTBy Dena Klein, Kansas City Chapter

Our group enjoyed all five courses prepared by Jonathan Eismann’s team at Pacific Time. The Chilled Gazpacho with Cucumber Sorbet was a favorite, with the cooling sor-bet flavored with Pernod complementing the heat of the spicy Gazpacho. GENA BERRY (Atlanta) commented on the pleasure of seeing and tasting the finely chopped veg-etables rather than having the vegetables prepared in a food processor. The main course, Phoenix with Dragon (Crisp Duck Breast With Plum Wine & Dragon Fruit) had a wonderful combination of flavors noted LILA GAULT (New York). Eismann visited with us at the conclusion of our meal and shared information and tips, along with samples of dragon fruit (a beautiful cactus fruit with fuchsia-pink skin and scales, one of the ex-otic tropical fruits many conference attend-ees tasted for the first time in Miami).

DINE AROUNDBefore the conference began, Dames sampled the best foods from exciting restaurants and enjoyed an eclectic array of wines from our generous sponsors. Sit back and enjoy these fabulous locales through the eyes of our volunteer Dames Press Corps.

The sounds of soft jazz, carried on warm tropical breezes created a picture-perfect, tropical evening.


Before Mary Frances Kennedy Fisher died in 1992, her dear friend JERRY DIVECCHIO (San Francisco) received

MFK’s permission to give an award in her name. The first award was given in 1992, and between then and 2004, seven awards have been given to non-Dame women for their outstanding achievements. Nominations came from chapters, who voiced that they had trouble understanding the award’s criteria and equal difficulty fi nding nominees.

At the 2004 Board of Directors meeting in Chicago, SANDY HU (San Francisco), then LDEI Third Vice President, suggested that because MFK Fisher was an eminent food writer, we could redirect the award to culinary writers. The board concurred that promoting an award for excellence in culinary writing would be an appropriate use of her name and would honor her contributions to gastronomy.

A committee composed of CONNIE HAY

(Washington, D.C.); PEG RAHN (Los Angeles); JERRY DIVECCHIO, TONI ALLEGRA and SANDY HU

(San Francisco); JOAN REARDON and TORIA EMAS (Chicago); TERESA FARNEY (Colorado); along with DIANNE HOGERTY (Kansas City), ex-offi cio, LDEI President, researched existing food writing awards sponsored by other groups and developed the myriad details to create the LDEI award.

Jackie Henson, Attorney for the D.C. Chapter and a specialist in the 501(c)(3) non-profi t status, reviewed the award’s description, criteria and application for legalities. Copies were included in the Annual Conference handouts to the Council of Delegates and are posted on the LDEI and MFK Fisher Web sites.

Entrants must live in the U.S., Canada or Mexico, and the writing sample must have been published in English during 2004 or 2005. All published women writers (from the general public as well as Dames) may submit entries, except for the Board of Directors and their family members who may not participate. Chapters no longer will nominate women for the MFK Fisher Award.

THE STRATEGY LDEI hopes this award will increase the aware-ness, prestige and infl uence of our outstand-ing organization and spotlight women who are writing about the pivotal roles of food, beverages and the arts of the table.

The award consists of fi rst, second and third-places to be awarded $1,000, $500 and $250 respectively. In addition, the fi rst-place award winner will have her airline and hotel expenses paid and must come to the 2006 LDEI Annual Conference in Kansas City to receive the award.

Money for the awards will eventually be gen-erated from LDEI’s MFK Fisher Endowment Fund -- currently totaling $35,000. At the 2005 Miami Conference, the Dallas Chapter generously contributed another $1,000 to become the largest contributor of the chap-ters who have donated to date. Chapter or individual donations are welcome at any time. A portion of Dames’ LDEI dues during the next two years are earmarked for this endowment fund.

For criteria and an application for LDEI’s MFK Fisher Award for Excellence in Culinary Writing, download at www.ldei.org or www.mfkfi sher.org. Or e-mail MFK Fisher Chair CiCi Williamson, Mfkfi [email protected] or Greg Jewell, [email protected].

MFK FISHER AWARD FOR EXCELLENCE IN CULINARY WRITING

A New Direction for LDEI’s MFK Fisher AwardBy CiCi Williamson, MFK Fisher Award Chair

Donations are welcome at any time.

Katherine Newell Smith, Dena Kline, CiCi Williamson, and Dianne Hogerty are

developing the PR strategy, which will be supported by Family Features Syndicate.

MFK Fisher is recognized as the fi rst infl uential woman culinary writer.

Dallas president Shelby Schafer presents a

$1,000 check to Dianne Hogerty during the Miami Conference.

Photo by Delores Snyder


What do 10,000 islands, intrepid Dames, gators, walking trees, dol-phins, “cracker cuisine,” a squea-

mish Greg Jewell and on again-off again rain storms have in common? Well..... we spent a full day getting to know one another.

It was quite a day! Coming from Boston, I had never seen anything quite like the Everglades. The bus ride was spent mak-ing new friends, talking about Dames and laughing. The rest of the adventure was not your typical Dame outing. It was WILD. We stopped by the world famous Oyster House to try the local “Cracker Cuisine.” Now, coming from the politically correct Northeast – my fi rst question to owner Chef Miller was, “Cracker? Isn’t that derogatory?” “By no means”…he replied. What do I know?

Cracker Cuisine, (it still hurts my head to type it) is local and therefore, well, local. The grouper was delicious, the alligator tail was fried and tasted like fried clams, conch fritters tasted like fried clams, hushpup-pies tasted like fried clams, frog legs…you guessed it…fried clams. You will have to ask Greg if the hamburger that he ordered tasted like fried clams. He was less brave

DAMES VENTURE INTO THE WILDBy Kim McElfresh, Boston Chapter President

than you might imagine considering he has to corral all of us.

In beautiful Biscayne Bay, we were fol-lowed by a dolphin to the delight of all! The Everglades are otherworldly in their beauty, ecological balance and sub-tropical wilder-ness. Gorgeous birds and an unparalleled di-versity offer visitors a wealth of experiences.

A stop by the Miccosukee Indian Village was informative. Their story of survival through adaptation was compelling. One Miccosukee man stuck his head into the mouth of a two hundred pound alligator, “That’s no big deal,” responded one Dame – “I do that in the kitchen every day!” I wasn’t sure if she was referring to the oven or the Chef.

One benefi t to attending a LDEI Conference is to experience regional activities, to hear of the pride of our hosts and to get to know one another better. I know the Kansas City Dames have something special planned for us for next year and I can’t wait to see what “plains cuisine” might be. Oh, and anytime you are in Massachusetts our Cape Dames would love to host you for…..fried clams!


This tour, led by Dames VIRGINIA FLORES-GODAY and LUCILA V. JIMENEZ, two women who fled the Communist regime of Castro

and found a new home in Miami, was a learn-ing experience we enjoyed. Little Havana encompasses the neighborhood lying im-mediately west of downtown Miami. Today, there are large numbers of Nicaraguans, Hondurans, and other immigrants from Central America and the Caribbean.

Our first stop was at Versailles, a traditional Cuban restaurant, where we enjoyed a feast. We sampled Mojitos and Sangria accompa-nied by Yuca Fries with Cilantro Ailoi, Ham & Grouper Croquettes, Green Plaintain Chips and Minced Meat Empanadas. Then came Fried Pork with Citrus Mojito on Plaintain Fufu, Ropa Vieja - Shredded Beef in a light Creole Sauce, Shrimp Enchilada in a Spicy Pepper and Tomato Creole Sauce, Chicken and Yellow Rice Casserole. Side dishes were Yuca with Garlic Mojo, Corn Tamal, Moros Rice, White Rice & Black Beans, Green & Sweet Ripe Plaintains. A sampling of Cuban desserts finished off this dining treat. Dame CAROLE

Photo by Dolores SnyderLATIN QUARTER TOUR OF “LITTLE HAVANA”

Dolores Snyder, Dallas Chapter

KOTKIN, local cooking teacher, brought sam-ples of the raw ingredients to explain this fu-sion of Spanish and Indian ingredients with African and Creole influences.

A walking tour of Calle Ocho, the main street of Little Havana, took us to the Latin Cultural Quarter where Tony Wagner showed us Cuban art, the Tower Theater, Domino Park where you could hear the click clack in play, a Cuban Cigar shop, and Cuban memo-rabilia at gift shops. Our final stop was at Casa Panza, a Flamenco tavern where we were treated to a drink of cinnamon Cuban coffee laced with Cognac and sweetened by condensed milk.

Our drive back took us by Memorial Plaza, built in memory of the 104 Cuban men and four American pilots who died during the Bay of Pigs invasion in 1961. Our guides, who are successful business women continuing Cuban lifestyles with a south Florida twist, are examples of people who have created a taste of Havana in their now beloved home, the USA.

A stupendous all-day tour of tropical fruit, orchid and sturgeon farms kicked off LDEI’s 2005 Annual Conference, “Savor Miami: Activate Your Senses.” And savor we did. We tasted tropical fruits galore, marveled at hundreds of orchid varieties, enjoyed a South Florida-inspired al fresco luncheon, and learned about caviar production.

JOAN GREEN (Miami), owner of Green’s Gourmet Groves, and a tropical fruit farmer for 25 years, led our tour. We departed the Sonesta Hotel & Suites, leaving Coconut Grove and passing by the affluent tile-roofed mansions of Coral Gables along Old Cutler Road between lush aerial-rooted fi-cus trees, sea grapes, mimosas, palmettos, banana plants, palms and coconut trees.

The farm tour, sponsored by LDEI’s silver part-ner, Tropical Fruit Growers of South Florida, began at Laub Groves where Charles Laub led us through his 10-acre tropical fruit oasis

specializing in carambolas, monsteras, lon-gans, dragon fruit, and pummelos. Laub ex-plained that it takes three years to harvest fruit from the monstera deliciosa, an odd-looking, corn-cob shaped fruit whose flavor is a mingling of vanilla, pear and banana essence. At Redlands Guavas, Kannikar Baker and Sarnlek Mongtale offered green guava and “dragon fruit.”

Then it was on to a “Taste of the Tropics” luncheon at R.F. Orchids, one of the world’s premier orchid growers. Renowned chef Allan Susser of Chef Allen’s Restaurant pre-pared an enthralling buffet lunch served under a thatched roofed lanai. Allen is the spokesperson for the Tropical Fruit Growers of South Florida.

Special guests included tropical fruit grower Marc Ellenby; Joe Desoursa, grower and packer of Latin vegetables; Chinh Nguyen who grows Asian vegetables; and Katie

Edwards, executive director of the Dade County Farm Bureau.

After a stop at the Fruit & Spice Park, we visited Rokaviar, a 17-acre re-circulating sturgeon farm and only one of 10 in the U.S. Ricardo Armelin explained that the stur-geon is a Jurassic fish, a cousin of the shark, that has cartilage and no bones. Sturgeon must grow for six years before the caviar can be harvested. A ten-pound fish will give only one to 1 1/2 pounds of osetra caviar. Beluga caviar takes longer to produce -- sometimes 12 years, said Armelin.

Epilogue: Dames may have been among the last visitors to see this year’s tropical fruits. Hurricane Wilma devastated the farms we visited and the growers lost millions. There probably will not be a crop this year, according to Joan Green. LDEI extends our heartfelt sympathies.

TROPICAL FRUIT FARM TOUR KICKS OFF CONFERENCEBy CiCi Williamson, Washington, D.C.

Photos by CiCi Williamson


Margery MillerMargery Miller returned for the second conference in a row to facilitate open exchange among Chapter Presidents as they ex-plore ways to inspire participation in local events. Margery’s empha-sis on looking at other people’s values as a means for achieving participation in local chapter events is a “recipe for success.”

LISA EKUS’ TIMELY TIPS

Marketing your company and your professional skills has never been more important in our highly competitive culinary world. Dame LISA EKUS, Lisa Ekus Public Relations (Boston), shared insider tips on at-tracting media attention and pre-senting yourself to the best advan-

tage, and she has generously agreed to share her talk in its entirety with all chapter presidents. Lisa’s tips and encouraging words are beneficial to members of all experience levels, as we strive to include the LDEI message in our presentations, on-air interviews, and demonstrations.

It will be gratifying to see ‘Member in good standing of Les Dames d’ Escoffier’ on menus, business cards, by-lines, and promotional brochures, as a simple but effective way, as you suggest, “to raise public awareness of our group’s outstanding members and noteworthy accomplishments.”

To request a copy of Lisa’s talk, ask your local president to for-ward it to you via email. Thank you for your generosity, Lisa. – June Hayes

Auction ActionMiami was hot, and so was this year’s Epicurean Auction. Thanks to all of you who participated and helped us to exceed our goal of $20,000. We not only met our goal, but we exceed-ed it by $10,000! That’s right, our grand total for the LDEI Savor Miami Conference Epicurean Auction was $30,000!! We could not have done it without each chapter’s support and every bidder’s enthusiasm.

Thanks to all – and start thinking of the 2006 Kansas City Auction and the 20th Anniversary and Escoffier special celebrations. If you thought this year’s auction was good, we’ll blow you away next time.

LDEI Silent Auction CommitteeGena Berry (Chicago) and Eileen Spitalny (Phoenix), Co-Chairs

www.wholefoodsmarket.com

25years of organics.Celebrating

For 25 years, we’ve offered consumers the best choices and highest quality natural and organic

food. We are proud to be America’s first national “Certified Organic” grocer

and the world’s leading natural and organic supermarket. Help us celebrate our anniversary

by enjoying great tasting food, the way nature intended!

For more information and store locations, visit

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CONFERENCE HIGHLIGHTS Reach millions in print and online ...color pagescolumnsreleases

www.familyfeatures.com 800-800-5579


PresidentPAT MOZERSKY (San Antonio) served two years as LDEI secretary and just completed her term as First VP/President Elect. She writes the “Chefs’ Secrets” column, plus occasional feature articles for the San Antonio Express-News, and is the food editor for San Antonio Woman magazine. She has been food edi-tor and columnist for the San Antonio Jewish Journal, is a cookbook author, does menu consulting, and has run cooking schools.

First Vice President/President ElectTORIA O. EMAS (Chicago) has served two terms as an LDEI Director-at-Large. She is on the senior staff of the Chicago Bar Association and oversees the food ser-vice department, facilities, library, and staff. Toria has served as president of the Chicago Chapter and is past secretary of Connoisseurs International.

Second Vice President/QuarterlyJUNE W. HAYES (San Antonio) has served as editor of publications both in the US and Europe for more than twenty-five years. She is a free lance writer and editor, part time food critic, recipe developer, prop stylist, and the text author of Texas the Beautiful coffee table cookbook. She is active with civic and professional groups and is an ac-credited appraiser of culinary collections and equipment, art and antiques.

Third Vice PresidentCommunications & PRKATHERINE NEWELL SMITH (Washington D.C.) is president of KNS Promotion, Inc., a public relations and communications company

that specializes in promoting specialty food and food-related companies. Her profes-sional profile includes luxury hotel catering, convention coordination, spokesperson ap-pearances, and food styling in addition to the creation of nationally recognized pub-lic relations plans. Katherine served as LDEI 2001-2003 Second VP.

SecretaryGAYE INGRAM (Phoenix) is the owner of Proof of the Pudding, A Cooking School, and a James Beard nominee for Webster’s New World Dictionary of Culinary Arts. She is serv-ing her second term as LDEI Secretary. Gaye has served in various offices in her local chapter including president, chapter liaison, fund raising and nominating committees.

TreasurerGLORIA SMILEY (Atlanta) is returning for her sec-ond term as LDEI Treasurer. She has taught vocational cooking classes for more than 25 years and for the last twelve years, has also worked as an independent food styl-ist for print and film media. As the treasurer and office manager for a large Atlanta law firm for more than 30 years, her duties have included overseeing investments for retire-ment funds and managing family related trusts, and short and long-term investments.

Director-at-LargeLILA GAULT (New York) is principal of Gault Communications, Inc., a marketing commu-nications and fundraising practice based in New York City. Her company specializes in food, agriculture and environmental non-profit organizations such as her current project working with an Afghanistan tree

program aimed at providing farmers with an alternative to growing opium poppies, and the International foundation of Hope’s school in Kabul. She served as 2003-2004 president of the New York chapter.

Director-at-LargePEG RAHN (Los Angeles) writes food, travel and lifestyle features for the Los Angeles Newspaper Group: Pasadena Star-News, San Gabriel Tribune, Long Beach Press Telegram, Los Angels Daily News, and is a regular contributor to Better Homes and Gardens, Traditional Home and Mexico Events and Travel. She is returning for a sec-ond term as LDEI Director-at-Large.

Director-at-LargeCATE SIMPSON (Vancouver, B.C.) is president of Cate Simpson Culinary Public Relations and has served her local chapter as presi-dent, first and second vice president, and secretary. This is her second term as LDEI Director-at-Large. She hopes to nurture an understanding and appreciation of skills and talents between Canadian and US members and to explore the challenges each face professionally.

Past PresidentDIANNE HOGERTY (Kansas City) has worked for thirty years in her public relations syndicate, Family Features. Dianne served two years as Treasurer of the LDEI board, as First VP and then 2004-2005 President. She has served her local chapter in various offices and is active on the 2006 Kansas City Conference planning committee, as well as with her new duties as Past President in working with new chapters.

MEET YOUR BOARD Left to right, front row: Lila Gault, Cate Simpson, Dianne Hogerty, Gloria Smiley.Back row: June Hayes, Toria Emas, Gaye Ingram, Pat Mozersky, Peg Rahn.

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ONE LAST THANK YOU FOR A MEMORABLE CONFERENCELes Dames d’ Escoffier International is fortunate to have supportive partners who share our common goals and aspirations. Please join the board in thanking the following companies for their generous contributions of funds and product that made the Miami conference such a success.

Tropical Fruit Growers of South Florida, Mountain Valley Spring Water, MacMurray Ranch, Frei Brothers Reserve, Albariño Wines from Rias Baixas, National Cattlemen’s Beef Association and Cattlemen’s Beef Board, Simi, All-Clad Metalcrafters, Bell & Evans, Melissa’s World Variety Produce, Fairytale Brownies, Bacardi USA, Inc., Whole Foods Market, Perrier-Jouët, Family Features Syndicate, Inc., Gardner’s Market and Chipotle. – PAT MOZERSKY



continued from page 10


Proud to Partner with

Les Dames d’Escoffier

International


CHAPTER NEWS HEADLINERSCompiled by Karen Levin, Chicago Chapter

The deadline for the Spring Issue is February 5. Send interesting and important chapter news to Karen Levin at [email protected]. Please write the submission as you would like to see it appear in print. Inclusion in HEADLINERS is based on merit. For consideration, email your story or information to Quarterly Editor June Hayes. Email all photos to [email protected].

INSPIRATIONAL HEADLINERSCHAPTER NEWS is an important avenue in which members share chapter-wide suc-cesses, professional seminars and training opportunities and long-term fundraising and development goals with all members. It is also the venue for wine dinners and related events. With this in mind, we are adding an additional dimension to the traditional alphabetical listing of chapters and these familiar events that we are call-ing HEADLINERS.

HEADLINERS will include information that makes a significant difference in all our professional lives and in the world around us. In this first effort, you will find two letters, excerpts from two major news articles and recognition of a low-key fundraising plan that is simple yet effective.

Take note of the very important fact that the latest White House Chef is a woman. This fact should make a major crack in the ‘glass ceiling’ Philadelphia Dames discuss in a news article included in this new sec-tion. Florence Fabricant’s New York Times article on Dallas Dames is exciting national coverage for “Texas Gals,” both of whom are well known and respected and have earned their day in the sun.

Dallas Dame SHARON VAN METER’s heart is as big as they come. She traded a pric-ey chef’s knife for a lowly peanut butter spreader, left her pristine kitchen and was in the middle of Katrina’s New Orleans devastation without thinking twice. And LIZ BARON’s ongoing dedication to various Dallas charities has raised thousands of dollars to make a huge difference in many lives – amazingly, it has been done taco by taco.

Then there are members who, for a brief moment, share an exchange with a royal family member’s view of the world.

These are only a few examples of Dames inspiring others, an exceptional profes-sional achievement and making a dif-ference in one corner of the world. We are as strong as we allow ourselves to be. Speak out. Volunteer. Inspire success. Be a HEADLINER. – June Hayes, Editor

ANNA CATERS TO THE PRINCE

ANNA SAINT JOHN (Washington DC) catered high tea for First Lady Laura Bush, Charles Prince of Wales, Camilla Duchess of Cornwall, and 100 other British and DC dignitaries during their recent visit to the SEED School in Washington, DC. The school is the only public boarding school in the nation. The menu included a variety of tea sandwich-es, biscuits, scones, sweets, Twining’s Prince of Wales Tea and peach iced tea. During the tea, Anna – of Catering by Anna Saint John – thanked Mrs. Bush for her influence in hiring the first woman, Chef CRISTETA COMERFORD, as White House Executive Chef; and to speak extensively with Prince

DALLAS DAMES SHINE IN THE NEW YORK TIMESTINA WASSERMAN and PAULA LAMBERT were recently featured in the New York Times. Paula was noted for her continuous innovative ways with cheese and Tina on her expertise as a cooking instructor featuring her “killer” holiday kugel recipe.

Wasserman’s advice in The Times ar-ticle: “If you are going to eat kugel with eggs, sour cream and cream cheese, don’t use low-fat sour cream and Egg Beaters. This kugel is like cheesecake.”

Lambert, owner and founder of the Mozzarella Company in Dallas, has learned a thing or two from the cheese makers in Banon, France, who have long wrapped goat cheese in grape or chestnut leaves. Ms. Lambert wraps fat little cylinders of fresh goat cheese in hoja santa (pronounced oh-ha santa) leaves, prized in Mexican cooking for their aromatic spiciness. The plant is also called Mexican pepper leaf or root beer plant, and the moist green leaves impart an alluring hint of sassa-fras, pepper and anise to the cheese. The cheeses, each weighing about five ounces, are available at Murray’s Cheese Shop.

Food Stuff: These Cheeses Come Wrapped In Flavor

By FLORENCE FABRICANT Published: August 10, 2005, New York Times

PHILADELPHIA DAMES QUOTED IN ARTICLEBy Dottie Kotesky, Philadelphia Chapter President

“Where Are the Women?” was the title of a long and poignant article published on September 22 in the Philadelphia Daily News. Many Philadelphia Dames were featured, interviewed and quoted as they replied to the question regarding why many more men than women are chefs, particularly at the Executive Chef level. These included ROBERTA ADAMO, Chef at Penn Restaurant and Wine Bar. CHARLOTTE ANN ALBERTSON, founder of the Albertson Cooking School who was quoted as saying “There’s still that macho egotism that remains from the days of the great French Chefs – it’s still considered a male world.”

ELLEN YIN and ALISON BARSHAK, Chefs and Owners of Fork, and Alison at Blue Bell, respectfully, addressed the “cooking for dollars” issue. Each cited that women who are willing to put in long hours face yet another drawback of hard work, which doesn’t guarantee making more than $30,000 – for years. “You could go to cooking school for $50,000 and come out making $11 an hour, so you really have to want it,” said Ellen. “It’s interesting to me that when I interview people now for jobs, the men al-ways ask for more money than the women do, for the same positions. It’s what women have come to expect,” Alison stated.

DOTTIE KOTESKI opined, “There are glass ceilings and I don’t think [those who do the hiring] look through those glass ceilings for their female executive chefs.”

Lastly, the article ended with a hopeful note – “Any time there’s a woman in a prominent role, it gives the other women hope,” said Alison. “You see someone else do it, and you know you can, too.”


Charles about organic foods. All of Anna’s food is made from scratch from local, sea-sonal, organic ingredients. Anna and the Prince also discussed hormones in food, obesity, poverty, problems of planet-wide starvation, Hurricane Katrina’s effect on Louisiana-area food produc-ers, celebrity chefs, and fine European suits. She reports, “It was THRILLING!”

Anna Saint John talks with the Prince of Wales. Camilla, Duchess of Cornwall, dressed in Navy, can be seen in the background. Photo by Greg Rooney.


CHARITABLE DONATIONS RECOGNIZEDDallas Dame LIZ BARON and Jim Baron, own-ers of Blue Mesa Grill, are one of two state winners for the seventh annual Restaurant Neighbor Award. “The program was cre-ated by the National Restaurant Association to honor restaurants’ commitment to com-munity service and innovative community projects and to underscore that restaurants truly are the cornerstone of local communi-ties,” said Richie Jackson, TRA executive vice president and CEO.

Proceeds from the Baron’s sales of the ‘Chef Taco of the Month’ go to support children and families served by the Vogel Alcove, Lena Pope Home and Carroll Education Foundation. To date, the program has raised over $37,000 for these charities.

“Liz & Jim Baron are prime examples of gen-erosity and philanthropy Texas restaurants exhibit every day of the year in their com-munities,” said Jackson. “The Restaurant Neighbor Award recognizes a restaurant’s involvement in community service.” The Blue Mesa Grill and the Barons are now in the run-ning for the National Restaurant Association’s 2005 Restaurant Neighbor Award.

LETTER OF CONGRATULATIONSExcerpts of a letter of congratulations sent from D.C. Chapter president MICHELE JACOBS to Cristeta Comerford on her appointment as White House Chef states:

“Each year the Washington Chapter of Les Dames d’Escoffi er awards scholarships to deserving women in the greater Washington metropolitan area who are pursuing studies in the culinary, beverage or hospitality fi elds. First Lady Laura Bush’s recognition of your professional skills and culinary “passion” and the documented respect you have earned from your peers is sure to inspire our current scholarship awardees and our future scholar-ship applicants. We send our congratulations and best wishes for continued success.”

Friends and Family,Most of you know that I [recently] returned from three days in Baton Rouge, LA help-ing feed the thousands of evacuees from New Orleans. What an experience! Much more organized than I expected. Our ef-fort was headed by Chef Yvette Bonanno from Baton Rouge and consisted of feed-ing breakfast to two thousand Medical Staff and National Guard who were manning the LSU campus stadium that had been turned into a critical care unit.

After breakfast, we supervised the feeding of over ten thousand evacuees at River City Convention Center. Our volunteers spent eight hours making 6,000 peanut butter and jelly, 3,000 ham and 3,000 turkey sandwiches and boxed lunches! The volunteers were se-niors from several of Baton Rouge churches. I now have hundreds of new friends. Peanut Butter seems to bond people together! We all shared moments of joy - (telling stories about our grandchildren) to hours of pain - (some just had steady streams of tears and silent anguish in their hearts).

It was the most incredible experience of my life. Despite news reports of violence and destruction, I found the evacuees humble, gracious and thankful. Hundreds, if not thou-sands, told me “thank you.” In the worst of times, I saw the best in people.

DALLAS CHAPTER LES DAMES MEMBER, SHARON VAN METER, DONATED HER TIME AND ENERGY TO THE KATRINA CAUSE See her personal letter below

I realized how blessed I am to have an ex-tremely loving and supportive husband, two beautiful daughters and a grandson that are my inspiration to help others, a wonder-ful family, and friends that are truly the best. I also realized that no matter what could be taken from me, in an instant, wouldn’t mat-ter because I have these people in my life.

Pray for our southern neighbors whose fami-lies and friends are gone.

Chef SHARON VAN METER, W.M.C.S.

HEADLINERS

Sharon has worked as Executive Chef of Neiman Marcus, and was at the Chicago Ritz Carlton. She is president of SVM Enterprises, Ltd.

Watch for a feature article on White House Chef

Cristeta Comerford soon.


CHAPTER NEWS

WELCOME CHARLESTON!

Shout it From the Rooftops………..We Have a New Chapter

At the Annual Conference in Miami, Les Dames’ Council of Delegates approved Charleston’s charter application, making it LDEI’s 26th chapter. The Board of Directors will gather in February to meet, answer questions and encourage this exciting ad-dition to our group as they move through the organizational process. Charleston is a food lover’s mecca, and the city boasts many talented women……we extend a warm welcome to our newest members.

ADELAIDE, AUSTRALIA

The Adelaide Chapter hosted three Texas Dames for an evening at Rosa’s Kitchen when they attended “Tasting Australia” in October. The visiting Dames (left to right) were RENIE STEVES and CAROL RITCHIE (Dallas), and JANE KING (Austin). Photo by Margaret Kirkwood

Colorado Chapter’s events have been var-ied and interesting. Highlights are included.

Five of the 1999 first-growth Bordeaux wines, plus a 1995 Chateau d’Yquem took wine tasting to new heights for the our chapter. The occasion was a First Growth dinner that Jay Gust, executive chef for The Ritz Grill in Colorado Springs arranged, teamed with the Colorado chapter, to raise money for our group. What’s the big deal about these wines? Four of the five first growths - Chateau Haut-Brion, Chateau Margaux, Chateau Latour and Chateau Lafite Rothschild - were part of the prestigious Bordeaux Classification of 1855, which was ordered by Napoleon III. (THE Chateau Mouton Rothschild, the fifth, was elevated to the elite group in 1973.) The multi-course dinner paired with the wines was a wine lovers dream come true. And, a dream come true for our chapter when Chef Gust donated $1,275.00 to our chapter for educational purposes.

Dame KIMBERLEY LORD STEWART hosted a fasci-nating trip to visit the largest culinary library in the United States at the Penrose Library at Denver University. She arranged with the cu-

PALM SPRINGSBy Jacqueline Bachar, Palm Springs Chapter

Five local high school students pursuing culinary careers were awarded scholar-ships during a special luncheon at Le St. Germain restaurant in Indian Wells. The recipients are:

• Miriam Mastro, graduate of La Quinta High School will attend Culinary Insti-tute of America, Hyde Park, N.Y.

• Ashley Napper, graduate of Cathe-dral City High School will attend the Culinary Arts program at College of the Desert, Palm Desert, CA

• Gaberiella Urieta, graduate of La Quinta High School will attend Johnson & Wales University, Denver, CO.

• Fabiola Vasquez, graduate of La Quinta High School will attend Johnson & Wales University, Denver, CO.

• Ashley Wagner, graduate of La Quinta’s Horizons Independent Studies will attend College of the Desert, Palm Desert, CA.

The scholarship program under commit-tee chair, KELLY TAYLOR is funded by the proceeds of the annual Affaire Chocolat fundraiser sponsored by the Palm Springs Les Dames.

Elections were also held in late summer. ZOLA NICHOLS is the new chapter president; vice- president is ELLEN YOHAI-SNEIDER; sec-retary is CHERINE FANNING; treasurer is BONNIE WOODS; scholarships is KELLY TAYLOR, and FRANCINE ROBERTSHAW is membership.

In September, Past-president, SHAN JACOBSEN was honored at the beauti-ful, mountaintop home of Dame NIKKI BIANCHI, whose family owned the Fontana Spaghetti Factory. The theme was Italian Pasta night and members created dishes from a 1900’s Jean Rich cookbook, writ-ten for the famous Pasta Company. Long time Dame and former secretary, MARY CLAIRE MULHALL, was also recognized.

October featured a champagne lun-cheon, arranged by Dame JACQUELINE BACHAR at Mission Hills Country Club, Rancho Mirage, the setting for the annual Kraft-Nabisco Women’s PGA golf tourna-ment. Award winning, Executive Chef, Ken J. McNamee CEC, presented the spectacular three-course meal in the din-ing room, overlooking the famous Dinah Shore statue at the 18th hole.

President ZOLA NICHOLS announced that the 7th Annual Affaire Chocolat fundrais-er will be held on Sunday, March 26, 2006. President Nichols and Vice-President ELLEN YOHAI-SNEIDER gave reports on the Miami Conference. They were both enthused by the conference attendees and programs. Both gave thumbs-up to LDEI’s goal of working together on the Civic Agriculture Initiative.

A group of prospective members gathers at the home of LOU HAMMOND in Charleston. Dames attending the

gathering were NATHALIE DUPREE (Atlanta), DEIDRE SCHIPANI (Minneapolis) and CICI WILLIAMSON (Washington,

D.C.). Photo by CiCi Williamson.

rator a tour of the rare cookbook library as well as a tour of a new exhibition of 1940’s and 1950’s cooking paraphernalia and cookbooks/magazines on display at DU.

Dame SYLVIA TAWSE hosted an amazing dinner and tour of her organic Fields of Plenty farm, just outside of Boulder. Jim Schott owner of award-winning Haystack goat farm, and President of the Farmers Markets in Boulder discussed how our Colorado chapter might create a certification program and signage to give to each Colorado farmer to place in his/her booth at farmers markets called “Meet the Farmer” program.

Dame TERESA J. FARNEY organized a BBQ class and dinner at Roth Distributing Concept Center in Aurora. The center has 7,000 square feet of showroom kitchens. There are 17 kitchens that display the latest and greatest of kitchen design and equipment. Their chef, Keith Jones, AKA The Champagne Chef, did a brief grilling lesson on their patio and pre-pared the dessert in their stadium cooking classroom. Dame SALLY COOKSON donated Holy Cross Winery wine for the evening.

COLORADOBy Holly Arnold-Kinney, President Colorado Chapter

FINE WINES, ORGANIC FARMING, AND “THE CHAMPAGNE CHEF”


CHAPTER NEWS

The elegant Ritz-Carlton ballroom was the center of attention as Dames and guests savored the 11th Epicurean Food and Wine Auction. Theme colors were pink and purple, and many Dames were attired accordingly. Thanks to Chapter members and oth-ers who donated time, products and services, the evening was a rousing success. Besides raising an estimated $60,000 for Chapter scholarship and grant programs, the evening was marvelous! After circulating at a cocktail reception (complete with Julia Child’s fa-vorite goldfi sh crackers and more elaborate nibbles), guests sat down to a sumptuous feast, inspired by the late Grande Dame, who had always been the Auction’s honorary chair. This year’s honorees were TV commentator Cokie Roberts and Grande Dame ANNE WILLAN. Emcee was Marc Silverstein, co-host of Food Network’s “The Best Of”, and guest speaker was Stephanie Hersh, long time personal assistant to Julia Child. Spirited auctioneer Donnie Anderson encouraged guests to bid often and high.

The Gala menu, created by DC Dame chefs and paired with wines secured by DEBORAH HUTTON, included potage of winter veg-etables with mushroom duxelles (paired with Domecq amontil-lado sherry); poached oysters in vermouth créme with sweet-breads (Trimbach Pinot Gris); coriander-crusted duck breast with foie gras (Chateau St. Jean Pinot Noir); American artisan cheeses (thanks to CAROLE PALMER) Chianti Classico Riserva); chocolate mousse hazelnut cornucopia & Inniskillin ice wine; demitasse cof-fee from Santa Lucia Estate Coffee, Nicaragua (thanks to JODI LEHR).

Chapter president MICHELE JACOBS presented bouquets to auction co-chairs PHYLLIS FRUCHT and LISA BODAGER, members of the Auction Committee and participating Dame/chefs. Michele also thanked everyone who “answered the call” in so many ways by contribut-ing approximately 3,000 names to the mailing list, compiling and editing the list, drafting the invitation and program, securing or do-nating auction items, inviting guests and contributors, registering guests and cashing them out, and volunteering on the night of the event. The Biennial Gala Auction and Dinner is the largest fundrais-ing activity of the Washington DC Chapter of Les Dames d’ Escoffi er International.

TROPICAL FRUIT TASTINGBy Jane Mengenhauser, Washington D.C. Chapter

Washington D.C. Chapter members and guests, 47 in all, gathered for a cool Tropical Fruit Tasting on a very warm summer’s evening at the home of CICI WILLIAMSON. Following a sumptuous buffet of unusual dishes, Reed Olszack, president of the Miami Tropical Fruit Council, spoke about the world of tropical fruits that had just been sampled – how and where they are grown, how to purchase and use. There was a whole new spin on familiar recipes. For exam-ple, a chicken salad sans mayonnaise was made creamy and rich tasting with coconut milk, fl aked coconut, and for zest, chopped jalapeños – a dish that was just one delight on a table laden with culinary exotica.

Many of the tropical fruits had unusual colors, shapes, tastes and names. Star-shaped Carambola can be either sweet or tart; Mamey, a long fruit, has a brown leathery skin and a beautiful red fl esh; Longan is a close cousin of the Lychee. It grows in clusters of crisp translucent berries, which can be dried and eaten like raisins.

Many of the dishes served, some hot, some cold, had been pre-pared by Dames using recipes provided by sponsor of the event, the Tropical Fruit Growers of South Florida. Dame NONGKRAN DAKS, owner/chef at Thai Basil restaurant in suburban Washington, was fa-miliar with many of the unusual fruits, as they are a part of her ethnic cuisine. She too spoke to the guests and answered many questions about the use of tropical fruits.

In addition to the many pleasurable tastes of the fruits sampled that evening we learned that there is another plus. Tropical fruits are high in antioxidants.

EPICUREAN AUCTION A ROUSING SUCCESS!By Celeste McCall, Washington D.C. Chapter

Left to right: Dame Phyllis Frucht and Sam Frucht are shown with Epicurean Auction Corporate sponsor Jim Linott and his wife May Liang.

WASHINGTON D.C.


SAN ANTONIOBy June W. Hayes, President

San Antonio works hard, plays well and eats and drinks very well. Our year began with a memorable Mexican dinner hosted by new member LUCILLE HOOKER, second generation owner of Jacala Mexican Restaurant. Lucille hosted an array of Tex-Mex appetizers before we enjoyed the en-chiladas Jacala has made famous. Then it was down to business where we learned of the year’s events, such as the Herb Market, a San Antonio tradition our chap-ter has joined for the fi rst time as a part of our Civic Agriculture initiative participa-tion. New Member MARTY GONZALEZ, Border Media Partners, chaired our portion of the event. The San Antonio Herb Market, founded by MARY DUNFORD, Nature’s Herb Farms, has grown into a hugely success-ful event since its inception in 1985. Funds raised from our booth are earmarked for the Alamo Victory Garden, our garden-ing program for at-risk teens now in its sixth year, founded by JENNY MATTINGSLEY. The project is the backbone of our “Green Tables” plans.

First Vice President MARY MARTINI, Director San Antonio’s Central Market Cooking School, and DI-ANNA ARIAS, Programs Director, presented plans for the coming months.

The day after returning from the fabulous Miami conference, we continued the sea-side-related theme with a long-planned educational program on the Texas Shrimp Industry (wild verses farm raised), and the role families play in the Texas wild shrimp industry. Another new member, DI-ANNA ARIAS, Director of Marketing for Catering by Don Strange, hosted our group at a seafood dinner worthy of a 5-star restau-rant in the amazing Reef Room at the Buckhorn Hall of Horns. We rounded out the evening with a report on conference, a fi lm on the shrimp industry and tours of the Reef Room. Di-Anna sent each mem-ber home with a full-sized freshly baked pecan pie. True Texas hospitality!

Dame JUDY SMITH, San Antonio educa-tor, announced plans for the upcoming International Cultural Series dinner with a focus on the vast and varied cuisines and cultures of India. The fi rst dinner cel-ebrated Chinese New Year. Each interna-tional dinner features foods, wines, and traditions that move beyond everyday knowledge and impart an educational component to the evening. Experts and food lovers alike join forces to explore new taste adventures.

Our holiday celebration was hosted by food consultant SUSAN JOHNSON in her love-ly and welcoming home with its recently remodeled kitchen – a gift from her new husband. The Italian Christmas theme was a huge hit with Dames and their guests.

PHILADELPHIABy Dottie Koteski, President

The Philadelphia Chapter had a busy and diverse program of ac-tivities. The 2005-2006 year began with our Business Meeting at the Bistro Romano during which we inducted three new dames. Our newest dames in the Philadelphia Chapter are: ELIZABETH SCHMITT, Concierge at Congress Hall, Cape May, NJ and Event Planner; YOLANTA ROMAN, Owner of Silverstone Bed and Breakfast and a Nutritionist at the Institutes for Human Potential; KYRSTA SCULLY, Assistant Director of Food and Beverage at the Four Seasons Hotel. Although she could not attend, the Chapter welcomed WENDY SPARKS who transferred from the Cleveland-Northwest Ohio Chapter. Wendy is the Director of Catering at the Wharton School, University of Pennsylvania and is employed by ARAMARK, Inc.

Our participation with the ACF Penn Jersey Metropolitan Chefs Association, Inc., was a very suc-cessful endeavor at the prestigious Union League that added $4,000 to our active scholarship fund. In addition to providing funds for our scholarships, it benefi ted The Food Bank of South Jersey and The Chef and The Child Foundation. Dames NANCY MILLER and ANITA PIGNATARO co-chaired the event. Dame CHARLOTTE-ANN ALBERTSON and ANN-MICHELLE ALBERTSON said the event “…was an awesome evening …elegant venue, delicious food, and most enjoyable company….a wonderful way to generate schol-arship funds and have fun at the same time.”

Dame JENNIFER LINDNER MCGLINN host-ed a delightful tour of Winterthur Country Estate and Museum. Dames and guests enjoyed the his-tory, beauty, and art of the table and customs of the time as they toured the Elegant Entertaining Gallery of Henry Francis DuPont. Attendees also toured the im-pressive Campbell Soup Tureen Collection. The favorable sunny October day added to the tram tour of the gardens and capped off a relaxing Saturday afternoon.

CHAPTER NEWS


Dame June Hayes, Marilyn Margos, Texas State Deparment of Agriculture, Regina Peña, representing her family-owned Philly Seafood Company from Palacios, Texas, & Dame Di-Anna Arias, host for the October meeting at the Buckhorn Hall of Horns Reef Room.

Dames Karen Haram, Judy Smith, and Cathy Tarasovic, planners of an exciting evening centered on the diverse cuisines of India, with noted educator Rajee Thyagarajan, who mentored the evening.

Marty Gonzalez, chair of the chapter’s Herb Market fundraiser, and Jenny Mattingsley, founder of the Alamo Victory Garden. Funds raised will support the youth gardening project now in its sixth year.

Lucille Hooker (left), hosted the September kickoff meeting at her restaurant Jacala. With her are Quarterly Copy Editor Bettie Lee Wilson (left) & Mary Martini, 1st VP San Antonio Chapter.


Proud to Partner with Les Dames d’Escoffier

International


MEMBER MILESTONESCompiled by CiCi Williamson, Washington D.C. Chapter

CHICAGONANCY BRUSSAT and CANDACE WARNER marked the 25th anniversary of their specialty shop/restaurant, Convito Italiano with a 10-day celebration in September. “The Little Shop That Could-Convito’s 25 Year Italian Journey,” featured imported food tastings and comparisons. A highlight of the celebra-tion was the unveiling of a grand scale por-trait of 25 significant people with Convito.

JILL VAN CLEAVE is featured on Silversea Cruise Line’s “Wine & Food Aficionado Mediterranean Cruise” in April. Jill and hus-band William Rice will offer passengers cooking demonstrations and wine tastings featuring Iberian specialties. During eight port stops, the pair will escort groups to food markets and local restaurants in Portugal and Spain.

PAMELA FITZPATRICK, Executive Baker, Fox & Obel, had one of her products chosen for Oprah Winfrey’s “favorite things” show, where Oprah presents 20 of her favorite things. The show – one of the biggest shows of the year, airs near the holidays and is geared toward ideas for holiday gifts.

GALE GAND, Tru restaurant’s executive pas-try chef, appeared on America’s Store September 24 and on the Home Shopping Network September 25 demonstrating her new heavy gauge aluminized steel bake-ware line, “Gale at Home.” Gale’s Peanut Butter Sandwich Bars have also become a feature of Galleria Illy in New York’s Soho.

LOIS LEVINE was interviewed by Sandy Clark for an article on kids and healthy eating in the October 12th food section of the Chicago Sun Times.

CAMILLA NIELSON and NANCY BRUSSAT were cho-sen by the staff of the Chicago Tribune for the 2005 Good Eating Awards. The awards were bestowed by members of the Tribune Staff during the Chicago Wine and Food Festival October 23 at Kendall College.

NANCY SILER appeared on a WGN segment to discuss the Wilton 2005 Baking Trends in America Survey and demonstrate easy cookies and cupcakes.

CLEVELANDLAURA TAXEL, Vice-President of the Cleveland Chapter, is founder and editor of Feast!, a glossy new pub-lication devoted to food and fine living in Northeast Ohio. Produced in part-nership with Great Lakes Publishing, the seasonal


magazine launched in August. The second issue will be released in November. www.feastmagazine.net.

COLORADOHOLLY ARNOLD-KINNEY, new chapter president, host-ed Tesoro Foundation’s Spanish Market and 1830’s rendezvous with 3,000 attendees. Featured were the top 25 Spanish Colonial artists, 40 moun-tain men and women as interpreters, dancers, musicians; a rare sacred

art exhibit on loan from Regis University of Retablos, Bultos; and rare 16th -19th century Spanish carvings.

DALLASANITA COOK-MOTARD was promoted to Texas General Manager of the Domaines & Estates Wine Division of Glazer’s Distributors. Glazer’s is one of the largest distributors of adult bev-erages in the United States.

DOLORES SNYDER’s book Tea Time Entertaining was featured in a 5-page color article “To Theme or Not to Theme” in the fall issue of Tea Time magazine. Her book is one of five fi-nalists in the cookbook category of USA Book News. She lectured on tea at the Victorian Elegance antique show in Richardson.

HOUSTONMARIE LENOTRE represented the Culinary Institute Alain & Marie LeNotre at the HEAT (Hospitality Educators Association of Texas) Conference in Dallas Oct 27-29.

NEW YORKDANA JACOBI’s 12 Best Foods Cookbook, pub-lished by Rodale last May, continues to seduce read-ers into loving healthful eating. This spring, look for two features by her in Cooking Light, on meal-in-a-bowl soups in March

and canned fish in April, both accompanied by her usual, uniquely delicious and benefi-cial recipes.

TONI ROBERTSON, executive chef of Mandarin Oriental San Francisco, is transferring to the same post at New York’s Mandarin Oriental EMILY SNYDER is the hotel’s sales manager, so

although it is San Francisco Chapter’s loss, it was a pleasant surprise for Emily to be work-ing with Toni.

MICHELE SCICOLONE is the spokesperson for William-Sonoma’s new “Mastering” cookbook series for which she wrote Mastering Pasta, Noodles and Dumplings. Michele will be teach-ing and making ap-pearances around the country. Her book 1,000 Italian Recipes

was nominated for a 2005 Beard Award. She leads twice-yearly culinary tours to Sicily for Cantalupo Tours.

PHILADELPHIAROBERTA ADAMO, executive chef of Penne Restaurant, received the 2005 “Best of Philly” Award for her pasta, all homemade and blended with unique ingredients that have put the restaurant on the map. Roberta also won the coveted award for “Best Entree” at the Philly Cooks extravaganza.

KRISTIN ALBERTSON has assumed a sales repre-sentative position with US Foods, Inc. in the Philadelphia Area Division.

CLAIRE DILULLO, co-proprietor of Moonstruck Classic Italian Cuisine, has initiated a series of Italian Regional Food & Wine Tasting Dinners. Particular emphasis is the splendid gastron-omy of Calabria, Liguria and Piedmont re-gions of Italy.

PHOENIX BARBARA POOL FENZL, CCP, was featured in a 2-page article in The Arizona Republic food section, covering the introduction of her newest cookbook, Seasonal Southwest Cooking (Northland, 2005). Barbara was also the first cookbook author invited to partici-pate in the Arizona Kidney Foundation’s an-nual Authors Luncheon fundraising event.

ROBYN LEE, as president of the Women’s Board of the Arizona Kidney Foundation, oversaw the Authors Luncheon fundraising event at the Phoenician, which netted close to $500,000.

DONNA NORDIN was one of 13 national and lo-cal cookbook authors featured during the Tucson Culinary Festival last November.

EILEEN SPITALNY was honored when her Fairytale Brownies were selected to go into the Entertainment Tonight/People Magazine Emmy Party gift bags presented to winners and presenters last fall.


The deadline for your photos and news for the Spring Issue is February 5, 2006. We ask that you not send press releases. Write your submission as you would like to see it appear in print and email to [email protected]. Send photos to Quarterly Editor June Hayes at [email protected].

EUGENIA THEODOSPOULOS was featured in a re-cent column in The Arizona Republic food section called “Ask the Chef.” Eugenia gave details about creating a seasonal fresh fruit platter for entertaining.

GWEN ASHLEY WALTERS, CCP, announces the third printing of her first two cookbooks: The Great Ranch Cookbook and The Cool Mountain Cookbook.

SAN DIEGOCAROLE BLOOM, chapter president, taught at the chapter’s October second annual fund-raiser class, AHoliday Gifts in a Jar.@ Carole also taught AEasy Holiday Candy@ classes at Sur La Table locations and AFun Holiday Baking@ classes at several Viking Home Chef Cooking Schools. She was mentioned in October issues of Prevention, Shape and Parade magazines.

SAN ANTONIOSHELLEY GRIESHABER has donned a new toque in San Antonio where she is the director of education for a cook-ing school that will be working with the C.I.A. in Hyde Park, New York. The school, Center for Foods of the Americas, will oc-

cupy the historic Pearl Brewery.

JUNE HAYES has re-ceived recognition from the San Antonio community for her efforts in teaching nutrition and cook-ing skills to visually impaired and physi-cally challenged adults and aging adults. She empha-sizes fresh seasonal produce and simple

low-fat techniques. The sessions include indi-vidual tips on simple adaptive cooking skills using microwaves instead of stoves, and recipes for older adults who wish to remain in their homes for as long as possible.

TRACEY MAURER’S gor-geous photographs grace the new book, Fonda San Miguel: Thirty Years of Food and Art. Full color photos illus-trate such dishes as chicken mole, co-chinita pibil, and al-mond flan. She has recently finished a series of photos for the Green Tables,

A Civic Agriculture Initiative publicity cam-paign. Tracey Maurer Photography special-izes in food photography but is active in other fields as well.

SAN FRANCISCOANTONIA ALLEGRA conducted a two-day inten-sive workshop December 8 and 9, 2005 in Ojai, CA. “Harvesting the Art of the Pen: A Dynamic Food Writing/Career Workshop.” Topics included the business and trends of food writing, choosing editors to pitch, net-working and whether or not to self-publish. Contact [email protected].

DUSKIE ESTES opened BOVOLO restaurant in Healdsburg, California this summer, featur-ing hand crafted cured meats & gelatos with her husband, John Stewart. Their other restaurant, ZAZU in Santa Rosa made it into San Francisco magazine TOP 50 Bay Area Restaurants! “And we had a blast cooking at the Beard House in October!”

ELIZABETH FALKNER was a sous chef for Iron Chef Cat Cora on Iron Chef America, Food Network in this summer season for two shows; Battle Hamburger vs. Kerry Simon and Battle Clam vs. Sam Choy. She reports it was a blast and she would do it again and again.

JANET FLETCHER announc-es the publication of The Niman Ranch Cookbook (Ten Speed Press), co-authored with Niman Ranch founder Bill Niman. The book -- with full-color photos throughout -- describes the humane animal husbandry practices of this pro-

ducer of natural beef, lamb and pork, and features recipes from top American chefs who use Niman Ranch meats.

SEATTLEKATHY CASEY opened a second Dish D’Lish brand unit at the new Central Terminal of Seattle Tacoma International Airport. A pre-security airport location is scheduled to launch in fall 2005. The locations features fresh-made “Food T’ Go Go”, including breakfast items, d’lish snacks, beverages and Dish D’Lish retail products.

WASHINGTON, D.C. NANCY BAGGETT, JOAN NATHAN and LISA YOCKELSON were featured on the cover of The Washington Post “Food” section in an October 26 article, “So You Want to Write a Cookbook.” Nancy has authored 14 cook-books; Joan, 9 cookbooks; and Lisa, a dozen. Advice given by the authors: “Your recipes have to work for everyone;” and “Identify your areas of expertise.”

KATE JANSEN, co-founder of Firehook Bakeries and a past Les Dames’ scholarship winner, is now chef at Willow Restaurant in Arlington, Virginia. The handsome 150-seat eatery and 38-seat bar is walled in mahogany with tones of gold, deep purple and burgundy. Dessert lovers will enjoy Kate’s chocolate dessert parfait and pineapple crème brûlée.

DOLORES KOSTELNI an-nounces publication of The Potluck Cookbook: Classic Recipes for Any Occasion by Collectors Press. Besides potluck and ethnic recipes, it’s an enhanced book con-necting the digital world with the printed book.

Kostelni reviews restaurants for The Roanoke Times, hosts a radio show, and writes for the Lexington (VA) News-Gazette.

GAIL FORMAN and KATHERINE TALLMADGE are co-chairs of “Celebrating FOOD! Cooking…Careers…Communications,” the chap-ter’s 25th Anniversary Salute to Women in Gastronomy to be held at Montgomery College in Rockville, MD on March 4. The all-day seminar includes hands-on cooking workshops, 50 speakers, panel discussions, and a food EXPO featuring Dames’ products. Dames from all chapters are encouraged to display their products free of charge. Write to [email protected].



CULINARY HISTORIANS AND RESEARCHERSSend in your recommendations no later than February 5.Deadline for editorial and photographs is February 5. Deadline for Member Milestones & Chapter News is February 5.

Spring articles currently planned include profiles on culinary histori-ans and researchers. Submit your name and highlights of your activi-ties if you would like to be included. I will contact you to discuss an interview or your submission of a biographical profile, and photo-graphic requirements.

Also, note the “Toast to …..” department now on the last page of each Quarterly. Your recommendations are needed. The toast can be to an exceptional member or unsung heroine, a project or a noteworthy happening that benefits the membership as a whole.

There are plans to begin a column on “Beverages” and another on “Culinary Trends & Groundbreaking News,” and we hope to have one or more Feature articles in each issue, as well. Writer queries and suggestions from all members are needed.

Thinking ahead: Future articles on vineyards, farms, personal herb gardens and “Green Tables” projects that include good quality col-or photographs are encouraged.

Your ideas will be submitted to the Editorial Advisory Board composed of Immediate Past President Dianne Hogerty, Immediate Past Quarterly Editor Jerry DiVecchio, Past President and Founding Editor CiCi Williamson, & Tracey Maurer, Tracey Maurer Photography.

June W. [email protected]

IMPORTANT FOR SUBMISSIONS. PLEASE READ

SPRING 2OO6 FEATURE: Culinary Historians & Researchers

PHOTOGRAPHS:Digital photographsPLEASE make sure your digital photographs are scanned at 300 dpi.

Photos should be sent in either JPEG, TIFF or EPS format. No other formats are acceptable – do not send embedded photos with text. Include your name in the file title. Include identification of individuals in photograph from left to right in the message of your e-mail.

Please e-mail the photo and caption to [email protected].

Glossy photographsPlease mail glossy photographs to: June Hayes • 2703 Stone Edge • San Antonio, Texas 78232

Please write the identifying information on the back of the photo-graph so we can give proper credit and return them to you. We advise that you not write in marker or gel pen. These can bleed onto other photographs.

CRITERIA FOR MEMBER MILESTONES:Include Dame’s Name and Chapter

Describe what exciting, fun, interesting or important business-related activity you have accomplished…written/published a book, article, or a website, appeared on TV or radio, taught a class, created a new product, been interviewed or received an award.

Write 50 words or less in publishable prose, as you would like to see it appear.

You are encouraged to send a photograph to accompany your milestone.

Please e-mail Member Milestones to CICI WILLIAMSON at [email protected] by February 5, 2006.

Please do not send notes, bullet points, or a press release.

CHAPTER NEWS SUBMISSIONSWe encourage chapters to submit reports of their activities. Please write 300 to 500 words in prose as you would like to see it in print and send to KAREN LEVIN, [email protected]. Please include the writer’s by-line. We also welcome photographs to accompany the article.

E-NEWSLETTER SUBMISSION GUIDELINESThe E-newsletter is a bi-monthly publication delivered via e-mail to keep Dames informed about what other chapters are doing, to encourage networking, and to list upcoming chapter events that are open to all Dames. A “Traveling Dames” section lists members attending professional conferences or other events where there are apt to be opportunities to network with other Dames.

The E-newsletter does not accept attachments or press releases. For chapter news, please include date, location, cost, and an e-mail contact. For Traveling Dames, please include your name as you would like it to appear, travel dates, event you are attending, and your chapter affiliation. Due to space limitations, we cannot accept member milestones, product news, listings of cooking classes or tours.

If you are a Dame with an e-mail address and are not receiving the newsletter, please contact Greg Jewell. The E-newsletter edi-tor is Terry Golson. Send items to [email protected].

LDEI Headquarters, Greg Jewell, Executive Director502-456-1851; Fax 502-456-1821 [email protected]

LDEI Quarterly compiled and edited by June W. HayesDesign and layout by Jason McKnight.

CALL FOR SPRING ISSUE PROFILES & IDEAS


How I enjoyed being LDEI president last year!! It was a busy, active year and I loved every mo-ment of it. I was able to visit ten chapters and thoroughly enjoyed the time with each of them. What energy! What accomplished women!! What inspiration!!

Now I’ve been asked to create a list of the 2005 accomplishments of which I am most proud and which I feel have the most long lasting benefits for LDEI. We had a very busy and productive year, but the following are the highlights I feel will help LDEI the most in the long run.

Enhancement of our committee structureThe expansion and formalization of the com-mittee structure was one of the most important contributions I made to LDEI. I’ve always been a strong believer in committee structure, for not only does it give us a great support structure, it builds involvement. It grows interest and dedica-tion. It grows leaders.

We have come a long way in being able to at-tract members to serve in board, committee and task force capacities. Because our board is composed of volunteers who have active, full-time careers they can’t do their jobs alone. Even though they have the advantage of our Executive Director’s professional management, they also need the assistance of committees and task forces. And the chairmen of the task forces and the standing committees often can’t do their job alone, so they reach out and tap members to serve with them to tackle their responsibilities. This is a cycle built for success.

Civic Agriculture ProgramThis program is not one I started, but I was hap-py to encourage and support it. The concept caught on and blossomed (no pun intended) in 2005 and I am proud of what has developed. We will benefit as an organization as our chapter pro-grams emerge, and become a greater organiza-tion as we share the bonds of working in tandem on a program of major national importance.

A TOAST TO.....DIANNE HOGERTY’S LEADERSHIP

Member BenefitsTreasurer Gloria Smiley investigated health insur-ance, long term care insurance, membership cards and certificates, and she is continuing the search for other member benefits. As of this time, long term care insurance is available through John Hancock; even if you currently have long term care through John Hancock, you are eli-gible for a discount at renewal time. The mem-bership cards and certificates will be available online in the near future.

MFK Fisher Writing AwardThe revamp of this award was a great accom-plishment of this year. CiCi Williamson and her committee did such a great job on the redesign of this award.

The QuarterlyThe Quarterly is a huge benefit for our member-ship, one which, for most of our members, is the only connection with the membership-at-large. I felt we should bring the look of the Quarterly up to date by printing it in all color. And, it’s my dream to move it to more of an editorial format (table of contents, full length articles). We finally made it to a “table of contents” this year, and we hope to move it to a deeper editorial content over time.

The FutureAs immediate past president the responsibility of chapter expansion is mine. We have made a de-cision, as a board (based on the recommenda-tions of the 2005 Expansion Task Force, chaired by Lila Gault), to limit the acceptance of chapters to two a year. The board also decided to limit ex-pansion to North America and Mexico. I am revis-ing the New Chapter Handbook, for new chap-ters, and we will post it on the LDEI website.

It’s really thrilling to have had a great year – with great results – and to see the rich future we have ahead. Thank you for your support and encour-agement.

IT WAS A VERY GOOD YEARThe 2005 Board of Directors made great strides in promoting the interests of each member of Les Dames d’ Escoffier International. With their efforts, the membership’s interests have been promoted and enhanced whenever possible. Congratulations and thank you to each board member for your hours of dedicated volunteer service on our behalf. – JWH

Left to right front row: Sandy Hu, 3rd VP/PR, Jerry Anne DiVecchio, 2nd VP/Quarterly Editor (San Francisco), Dianne Hogerty, President (Kansas City), Gloria Smiley, Treasurer (Atlanta), Gretchen Mathers (2004 Immediate Past President) Seattle. Back row: Pat Mozersky, 1st VP/President Elect (San Antonio), Toria Emas, Director-at-Large (Chicago), Gaye Ingram, Secretary (Phoenix), Peg Rahn, Director-at-Large (Los Angeles), & Cate Simpson, Director-at-Large (British Columbia).

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Les Dames d’Escoffier International

P.O. Box 4961, Louisville, KY 40204

The Spring 2006 Quarterly will FeatureCulinary Historians & Researchers

Deadline for Spring Issue Features is February 5, 2006. See Chapter News and Member Milestone pages for guidelines and page 30 for other guidelines.

Pat Mozersky is shown with Kansas City Chapter and 2006 LDEI Conference committee members Marilyn Cupples, Vicki Johnson, Donna Cook and Sara Cox.Photo by Dianne Hogerty

MARK YOUR CALENDAR FOR OCTOBER 19-22, 2006 and plan to celebrate LDEI’s 20th Anniversary and Escoffier’s 160th Birthday at the fabulous gala the Kansas City Chapter is planning.

KANSAS CITY HERE WE COME!EARLY PLANS INCLUDE

Important Seminars on Slow FoodHeritage Farm LandsBarbeque Secrets

Arts of the Table TourGala 20th Anniversary Dinner

More details in each issue.

Les Dames Winter Quarterly 05 - LDEI category. The contest was highly competitive, with 135 entries...

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Transcript of Les Dames Winter Quarterly 05 - LDEI category. The contest was highly competitive, with 135 entries...