Newport Beach - ldei.org 18 Quarterly... · Trina Kaye, Marje Bennetts, Peg Rahn, Zov Kara-mardian, Hayley Nuygen, Anita Lau, Cathy Thomas. Right: Founder Carol Brock at The Newport

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Newport BeachC A L I F O R N I A D R E A M I N G :

Experiencing California Cuisine Farm to Table

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‘California Dreaming’ Conference Rides a Wave of Success! “The future belongs to those who believe in the beauty of

their dreams.” Eleanor RooseveltIf you missed LDEI’s memorable, 2017 “California

Dreaming” Conference in Newport Beach, this issue pro-vides a complete recap from the inspiring Keynote address by Sherry Yard (LA/OC) to the final Grande Dame Award presentation hon-oring the incomparable Lidia Bastian-ich (NY) for a lifetime of outstanding professional achievement. The host chapter Los Angeles/Orange

County presented the festive, special event A Taste of SoCal in memory of Phyllis Ann Marshall (page 37) to raise money for a scholarship fund set up in her name. Phyllis Ann, a longtime LA/OC member, passed away in August and had been active in organizing the Conference. Read about the fabulous preconference tours and nine re-

ports on the stellar educational sessions covering a variety of topics from building a well-funded future and running your chapter like a business to unlocking the mysteries of international ingredients and how to embrace life’s next chapter. You’ll find coverage on Green Tables and the Global Culinary Initiative, and also an exciting invitation from London Dames Sue Carter, Anne Dolamore, Jacqui Pickles, and Fiona Richmond to join them on a spring sojourn through Scotland, London, and the Cotswolds. Meet the winners of the Legacy Awards and our presti-

gious Partners and their products. Which reminds me, a dull knife won’t cut nearly as effectively as a sharp one, of course. Like the precision-forged Wüsthof-Trident knives displayed at Conference this year (page 21), it’s also im-portant to sharpen your professional skills. Take a page from the Brock Circle members (page 11)

who are advancing LDEI’s fiscal health and growth, and invest in your own professional development by attending the Seattle Conference in mid October (see back cover). It promises to be a unique convergence of networking, aca-demics, and fun. The leadership skills, new ideas, solutions to challenges, and resources you’ll acquire will be the best return on your investment and, in turn, will advance your chapter’s and LDEI’s mission.—Susan Fuller Slack, Editor, Winter Quarterly

2 L e s D a m e s d ’ E s c o f f i e r I n t e r n a t i o n a l2 L e s D a m e s d ’ E s c o f f i e r I n t e r n a t i o n a l

FEATURES

6 Preconference Tours

9 Opening Reception

10 Chapter Leadership Forum

11 Brock Circle & A Taste of SoCal

12 Keynote Address

13 Sessions

20 Partners' Luncheon

23 Green Tables

25 Les Dames en Blanc

26 Grande Dame Award Dinner

36 Edible London

DEPARTMENTS

38 Chapter News

34 Member Milestones

39 Submission Guidelines

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IN THIS ISSUE

FROM THE EDITOR

On the cover:Los Angeles/Orange County Chapter Dames: Caro-line Smile, Patty Mitchell (orange jacket), Angela Pettera (behind her), Alison Ashton, Janet Burgess, Trina Kaye, Marje Bennetts, Peg Rahn, Zov Kara-mardian, Hayley Nuygen, Anita Lau, Cathy Thomas.

Right:Founder Carol Brock at The Newport Dunes Beach Party; Newly installed LDEI President Hayley Matson-Mathes with husband Mike Mathes; Lidia Bastianich, winner of the 2017 Grande Dame Award. The bountiful presentation from LDEI Part-ner Melissa’s was presented at A Taste of SoCal.

W I N T E R Q U A R T E R L Y 2 0 1 7 3

PresidentHAYLEY MATSON-MATHESOwner/Culinary Consultant2333 Kapiolani Boulevard #3516Honolulu, HI 96826(808) 941-9088 | [email protected]

First Vice PresidentANN STRATTELobster and Lox LLC 100 Severn Avenue, #506Annapolis, MD 21403-2622(410) 903-2682 | [email protected]

Second Vice PresidentBEV SHAFFEROwner/COOK.WRITE.TRAVEL.REPEAT. Culinary Consultant | Recipe Development R&D | Food & Travel Writer3433 Blake RoadSeville, OH 44273(330) 441-2706 [email protected]

Third Vice PresidentKATHY GOLD President/Executive Chef The Cooking Company/In The Kitchen Cooking School 10 Mechanic StreetHaddonfield, NJ 08033(609) 206-4511 | [email protected]

SecretaryDEBORAH MINTCHEFF Cookbook Editor/Writer/Certified Life Coach129 East 69th StreetNew York, NY 10021-5041(202) 879-0383 | [email protected]

TreasurerSHARON OLSONCulinary Visions Panel445 W. Erie Street, Suite 107Chicago, IL 60654(312) 280-4573 | [email protected]

Chapter Board LiaisonsJULIE CHERNOFFDining Editor, Make it Better Media200 Burnham PlaceEvanston, IL 60202(847) 902-6741 | [email protected]

BETH VLASICH PAV Owner/Chef, Cooking by Design, LLC5606 Stage Stop CircleAustin, TX 78738(512) 431-8751 | [email protected]

DREW FAULKNER Culinary Instructor 7407 Honeywell LaneBethesda, MD 20814-1019 Home/Office 301-986-8540 | [email protected]

Immediate Past PresidentSTACY ZEIGLERDirector of Sales, Bold Catering & Design2160 Niles Place NEAtlanta, GA 30324(678) 938-3196 | [email protected]

Executive DirectorGREG JEWELLPresident, AEC Management ResourcesP.O. Box 4961Louisville, KY 40204(502) 456-1851 x1 | [email protected]

The mission of the LDEI Board is tofoster the growth and success ofthe organization by supporting the development of new and existing chapters and by implementing program initiatives. It provides leadership, guidance, education, connectivity, and effective communication among LDEI members.

I am honored to serve as your LDEI Presi-dent. Thank you for your confidence. We have a great organization with committed Dames focusing on our LDEI mission. Immediately following our Newport Beach Conference, I started reaching out to chapter presidents to learn how LDEI can better serve all of YOU. This outreach includes my November travel to the Seattle Chapter to discuss strategic planning for the LDEI October 11-14, 2018 Conference. To help frame my outreach conversations,

Carol Brock suggested I share my remarks from the Newport Beach Conference.ALOHA! Aloha in Hawaii means hello,

goodbye, and welcome. Aloha means more in the Hawaiian tradition. It is the sharing of your heart, breath, and spirit with one another. A Hawaiian saying translates, “To show you have aloha is from your actions.” I believe that is what this organization is all about.While I was not

born in Hawaii, I grew up on a Midwestern family farm/ranch. Our family lived the reality of gath-ering, planting, nurturing, and—if the weather was in our favor—harvesting a crop. The most impor-tant thing was sharing with the community. The example set by my parents and immigrant grand-parents (our family farm is fourth generation and 100 years old) was always to give back. That is something I treasure in my heart and carry with me every day. I am grateful I had the opportunity to be surrounded by the food we harvested and to assist my mother in canning and preserving.Hawaii is where my roots are planted and it has

been home for the past 17 years. It is described as a melting pot of cultures, people, and foods brought to the islands. That food is gathered into a calabash or bowl with the intent to share around the table. A calabash also applies to a family with no familial connection. LDEI is a calabash family as we are not related by blood, but we do share a special bond. That bond means we can call upon one another with questions or concerns. As Grande Dame Lidia Bastianich expressed, it is important to “have one another’s backs.” This organization is comprised of friends I have known for decades; professional women who I hold in the highest regard.As Dames, we are sowing the seeds for the next

generation. That is what makes this organiza-

tion so special and why I admire our chapters. I ask you not only to elevate the next generation, but to also support one another. Come together for a common purpose! One of the things I enjoy

in Hawaii is hula and the beautiful music that accom-

panies it. A Hawaiian saying translates, “let the singer select the song.” We all dance to our own rhythm. As Dames, we are definitely diverse and it is our diversity that unites us and makes our organization so amazing. When I speak with you or visit your chapter

over the upcoming months, please share your insights. I ask you to stand behind our LDEI Board and help us help you as we collectively elevate the next generation. I will give my whole heart to make this a very special year. We look forward to serving you. Mahalo to Stacy Zeigler for sharing her leadership this past year and to Carol Brock for her vision in founding this organization.ALOHA!

Hayley Matson-MathesPresident, Les Dames d’Escoffier International

Sharing a Calabash: the Essence of Aloha.2018 LDEI BOARD OF DIRECTORS

PRESIDENT'S MESSAGE

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

We would like to thank all who were involved in the planning of a wonderfully successful conference. The beautiful Southern California weather made for a glorious weekend of education and fun for visiting Dames. Old friendships were renewed and new ones made, while all the while, sharing fabulous food and drink and creating memories to last a lifetime. We hope you had as much fun as we had hosting you. Trina Kaye and Anita Lau, Conference Co-Chairs and LA/OC Chapter Co-Presidents

Thank You

Above Right: L-R: Conference Co-Chairs Anita Lau and Trina Kaye with Grande Dame Lidia Bastianich and LA/OC Dame Marje Bennetts



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L-R Front: Kathy Gold (Philadelphia), Deborah Mintcheff (New York), Bev Shaffer (Cleveland), LDEI President Hayley Matson-Mathes (Hawaii), Immediate Past President Stacy Zeigler (Atlanta), Drew Faulkner (Washington, D.C.). L-R Back: Beth Vlasich Pav (Austin), Julie Chernoff (Chicago), Sharon Olson (Chicago), and Ann Stratte (Washington, D.C.).

MEET THE 2017-2018 LDEI BOARD OF DIRECTORS


Seated: LA/OC Dames Marje Bennetts and Janet Burgess greet Sharon Olson (Chicago) and Liz Barrett (Chicago) as they arrive for Conference.

Melissa’s Produce presented each attendee with a copy of Melissa’s The Great Pepper Cookbook.




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HOSPITALITY ROOM


P R E C O N F E R E N C E T O U R S

By Susan Fuller Slack (Charleston) Welcome to Disneyland—

“the happiest place on earth!” Wearing huge smiles, 26 Dames entered a secret en-trance at Disneyland Resort for a behind-the-scenes culinary adventure. Michele Gendreau, Disney’s Gen-eral Manager of Food and Beverage, greeted us in New Orleans Square at 21 Royal, a special apartment “hidden in plain sight” above the entrance to Pirates of the Caribbean. It was under construction in the '60s as the “Royal Suite” for Walt Disney’s family. After Walt’s death, the unfinished space became offices where Tokyo Disneyland was designed. Even-tually, the “dream suite” was completed as he had envisioned, following the original concept art of Dorothea Redmond—set creator for Gone with the Wind. Walt wanted each unique room to offer guests

a final, magical gift—what he called a “kiss goodnight.” Pushing a room’s special button (with a sprinkling of pixie dust) triggers mood lighting, theme music, special effects, and animation. A painting in the master bedroom becomes animated with a mermaid lagoon and flowing waterfall. In the children’s room, toys come to life as a train chugs around the room on a shelf near the ceiling. Two armchairs are from the movie The Happiest Millionaire. A Fantasyland bathroom enchants with a Fantasia symphony, illuminated stained glass, and a Mickey Mouse reveal in the twinkling starscape. Magic is everywhere; in the parlor, Cinderella waltzes to music inside a grandfather clock and a mechanical singing bird once inspired Walt’s

conception of audio animatronics. Only Disneyland guests who are contest

winners, VIPs, or have been randomly selected enjoy overnight access. However, for $15,000, you can have a one-of-a-kind dining experi-ence here with a custom theme. The opulent dining room was added during renovations at the adjacent, élite Club 33. While in New Orleans Square, we paid

respects to the grinning goblins and ghoulish Jack O’ lanterns of the Haunted Mansion as we sped along the FastPass line to board our spooky ride. “Floating” through the ballroom, we saw an animated 6-foot gingerbread house overrun with “scurrying” bugs, while a 7-foot Oogie Boogie (Nightmare Before Christmas) plucked them off for a snack. The display required 200 pounds of gingerbread and 200 hours of labor by chefs at Disneyland Resort Central Bakery and Entertainment Production. After a quick stop at the French Market to

see the hottest seasonal treats like the Oogie Boogie Halloween popcorn bucket, we were off to tour Central Bakery where the motto is, “Eat dessert first!” Supplying most of the resort’s baked goods, the 12,000-foot facility produces fifteen million pieces of pastry yearly. Executive Pastry Chef Jean-Marc Viallet and cast members served us Spoke-y Cone Macar-

ons with marshmallow buttercream and candy corn; miniature Yule logs; flaky, filled pastries; and a Mickey Mouse Cake. Gina Berry (Atlanta) timed one proficient baker at 90 seconds to fully frost a layer cake. A dessert in top demand is “Lumiere’s Grey Stuff” (Beauty and the Beast). Clouds of mousse-like panna cotta with crushed Oreos top rounds of pastry or chocolate sponge cupcakes.At Cars Land in Disney’s California Adven-

ture Park, we traveled Route 66 to Radiator Springs past the pumpkin-color Cozy Cone Motel where our favorite car characters were hanging out. Food and beverages are key elements that

make the Disney theme park experience unique and helps put guests inside the story. We toured the impressive 10,000 square-foot, state-of-the-art Banquet Kitchen facility run by Executive Chef Jimmy Weita and his culinary team of 12 chefs. At Disney’s Wine Country Trattoria, we

ended our adventure with an al fresco lunch of new dishes created for the holidays. Each Dame received a final sweet gift box of seasonal treats. Still smiling, we toasted our hosts before departing, confirming the Disney adage, “The smile is the core of the Disney experience.” Especially, when it’s sealed with a kiss!

Behind the Scenes Tour of Disneyland Resort

In Cars Land, Dames join Scary the Scare Car for photos at the “Haul-O-Ween” billboard and share “gas-tly” smiles. Photo: Jackie Grass, Disney. Cone-shaped, filled macarons are a specialty of the Cozy Cone Motel. Dames enter the staircase of Walt Disney’s “dream suite.” Photos: Susan Slack.

By Renie Steves (Dallas)Haley Thu Ha Nguyen, a Los Angeles/Orange

County Dame, greeted our sold-out bus tour at the Thuan Phat Market. Referred to as Little Saigon, this area of Westminster, Garden Grove, Fountain Valley, and Midway City houses over 189,000 Vietnamese Americans, the largest population of Viet-namese outside of Vietnam.Established in the late '70s by

a group of refugees known as “boat people,” Little Saigon, encompassing an area of four

square miles, has become a political and economical landmark for Vietnamese people across the U.S. With this population, a priority became settling in California because of the climate being much like Vietnam.Young Vietnamese people have left this area

but are now coming back, learning their own culture, opening small shops, and going back to their roots. In the markets, you could feel and see that the Vietnamese community has heart and a love for families and products.In the late '70s and '80s, a supermarket

evolved with a lot of different, exotic vegetables and fruits such as eggplants, broccoli-like broc-

Vietnam Without Your Passport




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By Irene Moore (South Florida)On Wednesday, October 25, a group of

Dames took part in The Past and the Future tour to visit the ruins of Mission San Juan Capistrano, followed by a visit to the Ecol-ogy Center, which featured a vegetarian lunch.Located within sight of the

ocean in the town of San Juan Capistrano in the Historic District—“the birthplace of Orange County”—the famous mission is an historic icon that is part of Southern California’s early beginnings. The mission’s artifacts and adobe structures are reminders of the town’s early settlement. Our guide explained that it is the seventh of 21 California missions founded from San Diego to San Francisco from 1769-1823. He ex-plained how the Spanish quest was to rebuild and duplicate Spain, with King Carlos estab-lishing the missions’ guidelines. The mission contains the historic Serra Chapel, named for the mission’s founder, Saint Junípero Serra. It dates back to 1782 and is the most historical-ly significant chapel in California. It’s the only remaining California mission chapel where Saint Junípero Serra once celebrated Mass. Known for its beautiful gardens, Mission

San Juan Capistrano is perhaps most famous for its annual return of the cliff swallows. Songwriter Leon Rene’s hit tune, “When the Swallows Come Back to Capistrano” made the mission famous around the world after

the song’s release in 1940.The mission has noted a gradual decline in

the birds returning over the years due to ur-banization. But recently a nest was spotted in the east corridor near the Serra Chapel entry and was highly celebrated. Swallows have also recently been seen nesting in the ruins of the Great Stone Church, a popular nesting place going back many years. Father St. John O’Sullivan, resident of Mission San Juan Cap-istrano from 1910-1933, started the tradition of celebrating the return of the swallows on March 19, St. Joseph’s Day. Dames were very interested in the mission’s

food production, pantry staples, and the diet of the early settlers. Our guide pointed out a metate, a grinding stone used to pound dried seeds and fruit into a coarse powder. At the mission, corn, wheat, and barley were ground to produce flour. An early diet staple, acorns from the live oak trees on the property were ground and mixed with water. Dames toured the mission’s beautiful gardens

and the arbor-style vineyard. Winemaking in California started with the missions in order to produce sacramental wine for the celebra-tion of Mass and communion. Father Serra requested that each mission plant grape vines, and historians believe that Mission San Juan

Capistrano was the first to receive and plant vine cuttings in 1779, and likely made its first vintage in 1782. When Dames explored the wine room, site of the mission’s great wine vat, our guide explained that the room’s mural of indigenous people harvesting grapes was most likely the way it would have appeared at the time.Dames also toured the nearby Ecology Cen-

ter, a non-profit, interactive learning center focused on creative solutions for water con-servation and ecosystem gardening. Amelia Saltsman, award-winning cookbook author (Santa Monica Farmer’s Market Cookbook, and e Seasonal Jewish Kitchen), spoke about Native American practices of sustainability and how they grew grapes, chia, purslane, and raised ducks, geese, and lambs. She noted that mis-sionaries brought tomatoes, corn, seeds, cut-tings, Mediterranean fruits, olives, and many vegetables. She spoke about what we can do to promote sustainability in chickens, eggs, meats, nuts, and dairy products, and advised paying attention to the annual seasonal cycles, as holidays used to be based on the harvests. Dames feasted on a vegetarian lunch of fresh salad made from fennel, arugula, pomegran-ate, and persimmon, and a butternut squash and arugula open sandwich.

The Past and the Future: Mission San Juan Capistrano and the Ecology Center

colini, ginkgo nuts in and out of the shell, and “cow root,” which has to be cracked for the inside to be eaten. More brown rice is sold today than white

rice because it is so much healthier. Rice noodles often have tapioca in them for a dif-ferent consistency, but you can just boil and use cellophane noodles.Fresh vegetables, such as baby bok choy, are

eaten when young, but older vegetables are made into soup or pickled. Packaged meat-balls offer a modern shortcut to cooking. The mango and pineapple-flavored jackfruit warrants a caution. "Be careful not to cut yourself when cutting up this fruit, and be-ware of the milky, hard-to-remove sap which acts like crazy glue!” (Lightly coat hands and

knife with oil.)When Haley was asked how to recognize

the best fish sauce she answered, “the higher the price, the more real fish is in the sauce. Usually small fish are used to make it very salty, so fish sauce can be clarified and water added back to cut the salt.” Red Bolt brand is one that would suit American tastes.My eyes got big as saucers at the fish

counter. A first for me was seeing whole fresh jumbo tilapia, golden pompano, striped bass, and skate wing. I still regret not buying a jar of lime powder from the dry ingredient shelf.Next stop was the Asian Garden Mall or

Phuoc Loc Tho. As we entered, one of the many small stores had some casual workout pants on a mannequin. But, in fact, this

tiny store has everything from pots and pans to eyeglasses. I was told it is a Vietnamese Walmart! Jewelry stores where the Vietnam-ese sell their jewelry to the goldsmith are abundant as are the food stalls.Lunch at Ngoc Suong Restaurant was

outstanding! Fried jackfruit and sesame rice crackers, and rice vermicelli and grilled pork were topped off with a drink for des-sert made of lotus seeds, mung beans, palm sugar, and soda. Sounds like the start of a good cocktail to me!

Haley Nguyen discusses Vietnamese market pro-duce. Lunch included Cuon Ngot, a type of fresh spring roll. Dames explore the Asian Garden Mall Photos: Renie Steves

Margaret Happel Perry (New York) dines with Dames at the Ecology Center. The Bells of San Juan Cap-istrano. Over 400 years old, the baroque alter in Serra Chapel is made from hand-carved wood with gold overlay. Koi Pond at Mission San Juan Capistrano. Photos: Irene Moore


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By Cynthia Nims (Seattle) Tour attendees got a taste of two Dame-

related destinations in nearby Costa Mesa. The excursion began at The Butch-ery, the flagship store of three locations for meat lovers in Or-ange County (Dame Jennifer Morris handles public relations for the company). Upscale grocery stores in the area may have a handful of specialty meat selections, but it’s hard to imagine any that cover the range and caliber of what can be found here. To of-fer their customers the best they can get their hands on, the beef, pork, poultry, and buffalo come from Nebraska, Idaho, Washington, Kansas, Minnesota, and California, as well.The Dames’ faces lit up when they saw Jidori

chicken; dry-aged domestic Wagyu steaks; and kurobuta bacon—nearly lardo-looking with its lushness of fat. We learned about wet- and dry-brining, tips for cooking tri-tip, and how the inception for the company came when co-owners met over some less-than-luscious steaks they were grilling at a neighborhood gathering.Manager Ryan Calhoon demonstrated the

trimming of whole tenderloin; nothing but the silverskin goes to waste. The chain (a fatty-gris-

tly strip of meat along the length of the loin) and any meat trim will be ground for their “fillet burger” meat. There were items to round out any meal,

including select beers and wines, cheeses, snacks, condiments, and even fresh vegetables trimmed, portioned, and Cryovaced for quick cooking while that steak’s on the grill. It’s easy to understand the popularity of The Butchery.It was a good thing we had light snacks at

the first stop, because at the next one we were fed like our own nonna was in the kitchen. Which is fitting, since owner/Executive Chef Linda Johnsen was raised by her grandmother, Filomena, and spent countless hours at her side in the kitchen learning to cook. Little surprise Linda named her business Filomena’s Italian Kitchen to honor that legacy. There are two aspects to Filomena’s: the

six-year-old restaurant, and the newer market (with housemade pastas, cheese, gelato and more). We gathered around the market’s com-

munal table; out came the antipasti platters and rosé to start things off. Then into the dining room where the feast began with pizza, praise for which gave the restaurant an early boost of recognition after opening.Our next course was salad embellished with

roasted vegetables, and with typical Italian élan, grilled chicken, salmon, and shrimp were passed to top it off. Next, Linda offered three dishes to put us over the top: pappardelle with Bolognese sauce, chicken piccata, and rutabaga ravioli with brown butter-sage sauce (a deli-cious twist on the usual squash version).Did I say that put us over the top? Well…

not quite. We still managed room for nibbles from a tray of sweets; Italian rum cake, can-noli, ginger cookies, almond cookies, pine nut cookies, and little cheesecake bites. With a picture of Filomena herself looking over us, we definitely felt the unmistakable elements of love, family, and heritage that are inherent in the Italian kitchen.

Eat Like a Local Dame

By Kathy Denis (Kansas City) Dames were

shuttled to nearby Brea to visit Fu-ture Foods Farm, located on 25 acres of desolate-looking terrain dotted with oil rigs and surrounded by chain-link fence. This was a surprising, yet logically feasible location for Future Foods Farm—an aboveground, organic, aquaponic farm combining aquaculture (raising tilapia in tanks) and hydroponics (cultivating plants in water). We received a guided tour by

owner Adam Navidi, avid snow-boarder-turned-chef and the driv-ing motor behind this 21st century organic, aquaponic venture. His priorities include reusing and recycling all materials, which is ap-parent with the original greenhouse infrastructure that was used by a

former nursery before being turned into a farm. Wastewater from tilapia tanks is

broken down and used for the water needed with the various systems used to grow vegetables and herbs—rain gutters, vertical piping material, horizontal beds and Styrofoam sup-ports floating in water. The farm has created valuable partnerships with area universities where students help conduct research as well as engineer robotic systems to analyze various statistics such as growth rates and nutrients produced by the different growing methods used.In addition to aquaponically

producing numerous vegetables, lettuces, and herbs, Future Foods Farm harvests dozens of tilapia per week, includes a foraging and edible flower greenhouse, and is home to 350 goats, which replace machines for keeping weeds under control.Chef Navidi started going full

circle with farm-to-table by serving his products at pop-up dinners for 40 in one of the greenhouses. He opened Oceans & Earth restaurant a short 15 minutes away, where he

uses as much as he can from the farm while complementing the menu with locally sourced products. Our delightful lunch consisted of a bento box-style plate featuring tila-pia, organic baby green salad, sweet potato pavé, and pumpkin cake. The restaurant was recently honored with the title, "Best Organic Food" by OC Weekly.Celebrating the farm’s third-year

anniversary in December, Chef Navidi has come a long way from his trial-and-error approach. His project has been featured on the show XPloration Awesome Planet, hosted by Philippe Cousteau Jr. (Jacques Cousteau's grandson). Philippe, his wife, and their crew were actually filming an educational program here while the Dames were touring. Chef Navidi is an enthusiastic

entrepreneur who seems to have invented the phrase “where there’s a will, there’s a way.” Given the scope of his project, in addition to running a restaurant, none of us were surprised when he answered "not much" to the question of how much sleep he gets.

Urban Eco-Farm Tour

Greenhouse at Future Foods Farms. L-R Kathy Denis, Chef Adam Navidi, and Jane Zieha.

Dame Linda Johnsen of Filomena’s Italian Kitchen. Filomena’s pizza. The Butchery.


OPENING RECEPTION

FIRST-TIME CONFERENCE ATTENDEES

If one photo is worth 1000 words, then the assemblage of photos in this Quarterly issue speaks volumes about the success of the 2017 LDEI Conference in Newport Beach.

They were taken by Nick Vaccaro (LDEI Executive Staff) and Mike Mathes, a long-time photo contributor to LDEI and married to President Hayley Mathes-Matson (Hawaii). The photos capture the essence and atmosphere of the Conference in a way that words often can’t. Thanks to you both, and also, to the many Dames who shared their photos to help create a permanent record of the event.—Susan Slack, Editor

Smile!

Nick Vaccaro Mike Mathes


By Deborah Mintcheff (New York)There’s nothing like a Dame! And there’s

nothing like two Dames—LDEI Past Presi-dents Toria Emas (Chicago) and Sandy Hu (San Francisco)—taking center stage and sharing their wisdom and knowledge with a room filled with chapter presidents and members who plan to take a leadership role. Chapter Board Liaison

(CBL) Kathy Gold (Philadelphia) warmly welcomed everyone and CBL Judy Bellos (St Louis) introduced Toria and Sandy, setting the stage by listing many of their accomplish-ments. Then CBL Julie Chernoff (Chicago) took her turn as moderator.THE AGENDA: Sandy Hu shared that as a chapter president it was her goal for her board to do better than the previous board. She emphasized that it is critical for each incom-ing president to push past the shoulders of presidents who have come before them. It is a statement of intent—“always push the envelope.” People hate meetings but they are essential,

so it is vital to do them well. A meeting’s agenda must be carefully thought through, because we want our chapter Dames to be jazzed up. An agenda should consist of:• Topics of discussion• Desired Outcome (of each topic)• Discussion Leader(s) (who is speaking on

each topic)• Time (minutes allotted for each topic)• Parking Lot (at bottom of agenda)When putting together an agenda, it is im-

portant to pick the right person to lead each discussion item. Assign who is best to speak on each topic. Limit the amount of time they have to speak by writing next to each agenda item the time allotted, keeping in mind how long board meeting is. When each topic is assigned a specific number of minutes, this

keeps the agenda doable, as it enables you to step in when a discussion starts to go on and on and say that due to time limitation the discussion has to be wrapped up. This ensures that the meeting will continue at a good pace and all the topics on the agenda will be covered.When a board member brings up a topic

that comes out of left field, you can acknowl-edge the need to speak on the topic and then add it to the Parking Lot, which means that it will be put on the next meeting’s agenda. This keeps the meeting moving along.THE PHILOSOPHY OF RUNNING A BOARD: Toria Emas took center stage to share what she has learned over the years. First, check your ego at the door. After all, what is a president but someone who takes the temperature of the organization and performs “surgery” when needed. You can muddle your way through your presidency or, as a leader, you can create new leaders. Lead-ers are those who empower others. Don’t be afraid to make decisions or to make mistakes. We need to nuture our members in order to achieve our goals. And be sure to uphold your bylaws and standing rules, altering them when needed. To keep your chapter on track, be sure to

recruit new members correctly by having your engaged, long-time members bring in new Dames. Trust, loyalty, respect, and professionalism are the hallmarks of our most valued long-time members. They also have the responsibility to meet with and engage the new members. We get stagnant when we only engage with Dames we know. Find out what skills they have and consider whether they would make a good future chapter president, board member, or committee chair. Use past presidents, tools from your chapter’s web-site, the LDEI website, and other chapters’ websites to help you grow as a chapter. And connect with Dames from other chapters. Our social media platforms make this easy

and fun. The remainder of the Forum was devoted to

Q&A. Below is some of what was covered:• Use a consent agenda to move board

meetings along.• Some committees should be composed

of a mix of board members and Dames elected by the membership (i.e. nominat-ing committee).

• It is about teamwork. We want to push ourselves to involve others.

• During a discussion, ask for other opin-ions. This prevents any one board member from monopolizing a conversation.

• Use the Parking Lot as a place to put topics that no one wants to discuss. It is a great stonewall technique.

• Bylaws: Revisit your chapter’s bylaws every five years to see if anything needs to be changed.

• Standing Rules: Also known as Practices and Procedures, they should be tweaked yearly. They are a great way to update committee procedures and to delete what is no longer relevant.

• Action Items: They should be clear at the end of every board meeting so that every-one has a good picture of what tasks have been assigned and to whom.

• Collecting Dues: Use PayPal, various time payments, credit card, and checks.

• New-member recruitment: Have two sponsors for each prospective member and bring them to one or two events with the goal of engaging them. If needed, put new member recruitment on hiatus for a year to give you time to step back and consider what is and isn’t going right in your chapter.

In conclusion, this year’s Chapter Leader-ship Forum was chockful of smart informa-tion that every chapter president will be able to use. Toria and Sandy were open and forthright in their presentations so that every chapter will benefit from their wisdom and knowledge.

Seated, L-R: Toria Emas, Julie Cher-noff, and Sandy Hu. Chapter Board Liaison Kathy Gold is at the lecturn.

Chapter Board Liaison Julie Chernoff works with Dames during the Leadership Forum.

Chapter Board Liaison Drew Faulkner in discussion with Dame attendees.

Chapter Leadership Forum


By Teresa Farney (Colorado)The ballroom at the Island Hotel was a fes-

tive place for A Taste of SoCal, a fundraiser for the Phyllis Ann Marshall Scholarship at Orange Coast College. Phyl-lis Ann was a member of the Los Angeles/Orange County Chapter. A culinary legend in Southern California, she passed away on August 23.The crème de la crème of Orange County

chefs, restaurateurs, and hospitality indus-try professionals, many close friends of Phyllis Ann, filled the dining room. Local chefs set up beautiful tables filled with delicious international tastes. Diners were treated to the best-of-the-best dishes show-casing foods from their beautiful state. Los Angeles/Orange County Dames

who participated in the event include Shachi Mehra, Zov Karamardian, Amy Jo Pedone, Taila Samuels, Linda John-sen, Natasha MacAller, Nancy Eisman, Haley Nguyen, Geeta Bansal, and Araceli Ramos (Mexico). Kerrygold provided a variety of fine cheeses. Here’s a “snapshot” of the splendid event, which raised funds for the scholarship in Phyllis Ann Mar-shall’s honor.

A Taste of SoCal

BROCK CIRCLE

By Maria Gomez-Laurens (LA/OC, Mexico, San Diego)At sunset on Friday, October 27, a

group of Dames dressed in white arrived at the beautiful Dunes of Newport Beach to attend a private Brock Circle Recep-tion. It was with a glass of wine that, as Immediate Past President of LDEI (2016-2017), I toasted to our hugely suc-cessful year. I was pleased to welcome five new Brock Circle pledges under my term ranging from a former LDEI President to a member of one of our very young chap-ters. I applauded and thanked them for their commitment to LDEI. As I stood surrounded by these visionary women, I continued to share our progress of now having 41 Brock Circle Dame members and 14 Brock Circle Chapters; this means that we are more than halfway to our initial goal of 100 pledges. As LDEI continues to have tremendous

growth, so has its dedication to enriching the greater community of women in the food, fine beverage, and hospitality indus-

tries. The Legacy Awards, for example, serve to grow the presence of women in leadership positions who will be the mentors of the future, and thanks to our international chapters’ reach, now impacts women in and out of the U.S. Green Tables transcends boundaries both

economic and geographical to improve the sustenance of our agricultural system as well as families in our communities. The Global Culinary Initiative is supporting culinary diversity within our communities, leading to increased public awareness of the wonders to be found in our neighbors’ kitchens. The Brock Circle funds have and will

continue to bring more opportunities for LDEI to serve its members and communi-ties through education and improvement of how we eat and drink. The Brock Circle was created by the 2012 LDEI Board of Directors to recruit tax-deductible gifted funds to ensure the fiscal health of the organization. From day one and going for-ward, these funds are available for strategic needs and to enable conference enhance-ments aligned with the mission of LDEI. I invite you to join our 55 visionary Brock

Circle members and chapters to make a pledge today and contribute to our future. If you missed our recent 2017 Conference, here is what our founder, Carol Brock, asked while on stage, “41 years, 40 chap-ters! What should we do in the next 41 years? 41 countries?” Here is my answer to her compelling question. The future of our organization is in our hands and leaving a legacy for future generations is up to all of us. Together as one, let’s keep on building a bridge into LDEI’s future. Carol, I say YES to 41 countries!


KEYNOTE ADDRESS

By Marie Kelley (San Diego)There was no “dreaming” at the Island

Hotel at 8 a.m. on October 21. There was, however, wide-awake appreciation and applause for a lovely breakfast of luscious fruit and delicious eggs benedict that were beau-tifully presented and served! Bright as the sunshine outdoors, LDEI Past

President Stacy Zeigler welcomed a ballroom filled with animated Dames. She graciously thanked partners, patrons, Conference Co-Chairs Trina Kaye and Anita Lau, Carol Brock, and Brock Circle members for their time, energy, leadership, and thoughtful-ness. Carol’s heartfelt and inspiring remarks challenged us to “dream big and reach for the stars!” Stacy introduced “LA’s Sweetheart” Sherry Yard: pastry chef extraordinaire, cook-book author, Food Network contestant and judge, restaurateur, and James Beard award winner. Sherry and her creative desserts have starred at restaurants in the Wolfgang Puck empire and numerous high-profile restaurants and Hollywood events. Enter the petite, gre-garious dynamo in her signature pink chef ’s

coat! Ascending the podium box (due to her

diminutive height), Sherry proclaimed Carol Brock her inspiration and remarked, “It’s an honor to be here and call myself a Dame!” She admitted, “I wrote my speech three months ago. Three days ago I threw it away! Life moves so fast, so we must learn to soar. We make plans and God laughs! When God gives us lemons...there are lessons to be learned. Change happens in an instant! I have just worked on a project for the past 5 years, and it didn’t go through. So you pull yourself up and find the next opportunity with persis-tence and resilience.”Growing up in Brooklyn, Sherry was a

precocious five-year-old and a tomboy of the sixties. Her mother claimed she was “born liberated!” At six she opened a cookie stand and at eight, “I tended bar and hustled tips at family parties,” declared Sherry. Skip ahead to her work as a pastry chef at

the Rainbow Room in New York City. The restaurant took out a full-page ad for its One Year Party: “This evening the best restau-rant in the world serves the best staff in the world.” Closed to the public, the Rainbow

Room honored 400 staff! It left a great im-pression and sense of pride on a highly-spirit-ed young woman determined and destined to rise to the top in her profession. Hard work, persistence, and innovation became Sherry’s mantra. I think when God gives Sherry lem-ons, she turns them into lemon bars or lemon meringue pie!Sherry experienced many situations and

challenges on her rise to the top as a chef. She passed along lessons learned and wisdom/beliefs she acquired along the way to success: “Relationships are shaped by good and bad. There is more power in the word No than Yes. Understand sympathy versus empathy. Live in the moment. We’re all compassionate caregivers!”Sherry is off on another exciting professional

journey. As chief operating officer of Tuck Hospitality Group, the restaurant division of iPic Entertainment, she is creating a unique culinary experience in an entertainment venue presenting chef-driven, high quality culinary and mixology in unique destinations, including premier movie theaters. Sherry closed with a favorite quote from M.F.K. Fisher, “When shall we live, if not now?”

Dame Sherry Yard’s Recipe for Sweet Success

COCKTAILS AND CONVERSATIONS

L-R: Sherry Yard. Belinda Smith-Sullivan, Trina Kaye, Peg Rahn, and Angie Pettera. Susan Szymanski, Carla Williams, and Jill Haas.


By Barb Pires (Atlanta)The grand prize of $1,000 in LDEI’s M.F.K.

Fisher Awards for Excellence in Culinary Writing was awarded to Sandra Gutierrez (North Carolina) for her Internet article, “A Voice from the Nuevo South,” posted at www.oxfordamerican.org. Her story was about how she became the first Latina food editor and columnist of The Cary News, a newspaper in North Carolina and how it has led her to write over 1000 articles and four cookbooks. Sandra dedicated this award to her late fa-

ther. Some of his last words to her were, “I’m proud of you.” In her acceptance remarks, she told the story of her journey to becoming a food writer and cookbook author. She spoke about how important it is to sit at a table and share food and conversation that, at times,

will generate discussions to include differ-ences of opinions including racism, politics, sexual harassment, and— of course—food, all the while respecting the opinions of others. “A table is the perfect place to have a dif-ficult conversation that may often fail when attempted at other settings,”Sandra told us she experienced some of these

same issues during her journey. Her book, The New Southern-Latino Table, which she autographed at the Meet the Authors session, explores how the Latino population has influ-enced Southern food and about Guatemalan food trends. She also spoke about the women of LDEI and how we are an organization that celebrates women and our achievements, many times breaking the “glass ceiling.”Before introducing Sandra, CiCi William-

son (Washington, D.C.), LDEI’s M.F.K.

Fisher chair, recognized Elaine Cicora (Cleveland), a third-prize winner, and Nina Mukerjee Furstenau (St. Louis), 2014 grand-prize winner, who is now the “Chapter Programs” editor of the LDEI Quarterly. Nina came to the podium to tell how winning LDEI’s award had such a positive influence on her career as a journalism teacher at the University of Missouri.At the beginning of the award presentation,

CiCi gave a short monologue based on the conference theme, “California Dreaming.” She said, “I dreamed Alice Gautsch Forman purchased the Brock Circle and turned it into a London Eye on the Seattle Waterfront.” Actually, there exists the Seattle Great Wheel at Pier 57, and Bev Gruber said they might pursue one-day naming rights during the 2018 Seattle LDEI Conference. Stay tuned...

LDEI’S M.F.K. FISHER AWARDS 2017

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By Shara Bohach (Cleveland) Want to know the fastest

growing menu item last year? You guessed it—avocado toast! The avocado is "the overnight success story that took 40 years,” according to Jan DeLy-ser of The California Avocado Commission.Robert Schueller of Melissa's/World Variety

Produce, Inc. moderated the session and started us off with a taste of guacamole with pomegranate arils. He then introduced us to the team responsible for getting this celebrat-ed crop from farm-to-fridge and maximizing its sales and profit.Working the farm: Mimi Holtz and her

husband founded Rocky H Ranch, an avocado farm in Southern California. While their trees became plentiful, she said that in 1992 people didn't even know what avoca-dos were, let alone what to do with them. She worried, “What are we going to do with all these avocados?"Like all farm stories, there is always the deli-

cate balance between the right weather condi-tions and enough water. Mimi presented to us the fascinating cycle of constant care of the

trees. She took us through the flowering, to the ripe fruit, to picking, to planting new va-rieties in order to be able to have year-round production. She shared all of the perils that can happen to the fruit, including not getting pollinated, lack of water, freezing, sunburn, and falling too soon. So many factors can lead to the unfortunate necessity of cutting down trees in order to preserve the year’s crop. As for most farmers, it is definitely a labor of love and passion. To learn more, visit Mimi’s blog mimiavocado.com.The California Avocado: So now we have a

beautiful crop ready, but before going to mar-ket, there is marketing. A certain portion of the profit of more than 2000 California avo-cado growers goes to The California Avocado Commission to pay for beneficial marketing and engagement in industry activities.The commission works to promote the

avocado itself—a branding effort to increase its demand. They work to differentiate California avocados with nutritional research, advertising and PR communication, public education, and branding. Over the years, in-store displays, bloggers, artisan chefs, and social media spread the word about the avocado’s nutritional benefits, taste, and versatility in recipes. They

reminded us to keep things fresh and exciting by adding avocado to our salads and sandwich-es, and to experiment with exciting add-ins to traditional guacamole. They even campaigned and got an emoji for our phones. They made the avocado fun, trendy, and a superfood. The results have been an amazing awareness and tremendous growth.Sometimes the relationship can be delicate

and even rocky, but the farmers and the com-mission continue working together towards their common goal of nurturing and creating demand for the California Avocado and all of it uniqueness. We would have to say it seems to be working. Go avocado!

Working with the Team in Farm-to-Fridge

Robert Schueller of Melissa's Produce, Jan DeLyser of The California Avocado Commission, Mimi Holtz of Rocky H Ranch. Photo: Shara Bohach.

Center: Elaine Cicora, Nina Mukerjee Furstenau, Sandra Gutierrez, CiCi Williamson.


This session was led by attorney Jacqueline (Jackie) A. Henson, Esquire, of Baker Donaldson, Washington, D.C. Jacqui, who is LDEI’s general council, brings more than 25 years experience to the nonprofit arena with a first-hand, client-focused perspective. The copious, detailed notes of Becky Satterfield (Bir-mingham) have been transcribed for this report. Many thanks.— Susan Slack, Editor.To keep your chapter out of

trouble with the Internal Rev-enue Service (IRS), understand the sources of applicable law: state nonprofit corporate law and governance; and federal tax law (IRS). Other factors to consider: the press and media—properly dealing with negative publicity if something goes wrong. The Hierarchy of State Governance Law Authorities:

• State Nonprofit Corporation Law (control bylaws)

• Articles of Incorporation (char-ter)–these prevail and overrule

• Constitution• Bylaws (internal operating

rules)• Board Resolutions• Standing Rules (administra-

tive)• Policies and Procedures (tools

for appropriate action)• Parliamentary Codes (Robert’s

Rules of Order, etc.)State Non-Profit Law: Fiduciary

Duties. By virtue of state statute or common law, directors and officers of a nonprofit are subject to two primary fiduciary obliga-tions: a duty of care and a duty of loyalty, as they carry out their responsibilities. Duty of care (common law) is to

be informed and act accordingly. It requires directors and officers to act in a reasonable, informed way in the corporate decision-

making process and management and oversight of the charitable organization. They must dis-charge duties with the care that is ordinarily believed appropriate under the circumstances.Duty of loyalty requires direc-

tors and officers to exercise their powers in the best interest of the corporation rather than in their own interest or the interests of another entity or person. A direc-tor or an officer shall not use a corporate position for individual personal advantage. It’s fine to meet at members’ restaurants or businesses as long as it is not pro-moting that member’s business.Duty of obedience is a third

fiduciary duty imposed by some states–working to ensure the organization complies with all applicable laws and properly manages funds. Disclose expecta-tions to your chapter recruits that they owe a loyalty of duty and obedience. For example, they will be expected to spend at least five hours a week for the chapter. You are obliged to follow the organi-zation’s rules and policies.Indicia of the Duty of Care for Directors

• Attend meetings.• Become educated about the

organization’s needs. • Exercise independent judg-

ment on behalf of the whole, not a segment of the whole.

• Vote! Directors enjoy an equal vote in the corpora-tion’s direction.

Conflict of interest occurs when the director and officers of a charitable corporation have interests that conflict with those of the charity. The duty of loyalty requires they be aware of the potential for such conflicts, and act with candor and care in deal-ing with such situations. It’s the manner in which the director and Board deal with a disclosed or hidden conflict that determines the propriety of the transaction. For example, does sitting on the panel for selecting a scholarship recipient benefit the person on the panel? Be perfectly sure about making your decisions; err on the side of caution.Does your chapter have an LDEI

conflict of interest policy? Handle a conflict of interest by disclos-ing it to the proper persons; refrain from participating in the decision-making process (recu-sal). The disclosure, recusal, vot-ing process, and decision should be documented. Disclosure to the public of corporate activity should be made only through the chapter’s designated or authorized spokesperson. Record minutes for every meeting; document those attending. List abstentions, votes, and disagreements in the minutes. The board is the sole au-thority within the organization. The Internal Revenue Code

(IRC), formally the Internal Revenue Code of 1986, governs requirements for obtaining and maintaining federal income tax exemption for certain organiza-tions. An organization’s pri-mary activity can be charitable, educational, literary, or scientific. A benefit of Section 501(c)(3) status includes exemption from federal income tax. Tax reform is happening now regarding federal requirements to maintain 501(c)(3) classification.Reporting requirements include

the IRS Form 990–charter revo-

cation is possible for failure to file this form. Inurement/private benefit is prohibited; dedication of assets is to charitable purposes. There are dissolution constraints; assets are always dissolved for charitable purposes.The lobbying limitations in

place permit lobbying only to an insubstantial extent. Political activity is prohibited. Risk Mitigation. We have a

public mission and our goal is to advance that mission. Chapters must make a lot of money to get audited. This doesn’t pertain to every chapter, but it does to some. Protections include: • Informed officers and directors

that stay alert to conflicts of interest

• Sound business judgment • State and federal volunteer

protection statutes to limit civil liability

• Indemnification clause • Internal controls• InsuranceAward scholarships based on

need and merit. This is confi-dential information and should be kept that way; put document retention policies into place. Publicize scholarships with your charitable classification clearly defined. Defer to Veronica Hastings (Chicago Chapter) for additional information. The bottom line is that good

governance is the IRS view! An engaged, informed, independent board makes effective policies and procedures to safeguard a chap-ter’s assets. The future is still open due to Federal tax reform. Review the IRS/Exempt Organization Division and the IRS Form 990 disclosures. Additional Resources:

Nonprofit Risk Management Center www.nonprofitrisk.comThe Foundation Center www.foundationcenter.orgBoardSource www.boardsource.org

How to Run Your Chapter Like a Business

Jackie A. Henson

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By Sandy Hu (San Francisco)“My method of teaching is

that: one, it should be easy; two, it should be obtainable; and three, it should be sustainable,” said Haley Nguyen. The vibrant chef and culinary educa-tor began the session with this advice: “To eat healthy, it has to be second nature.”Taste is the challenge, Haley

admits. As a child in Vietnam, her mother would grind fresh ginger and mash it with water to cure a stomachache. The rem-edy worked, but was difficult to swallow. For her own sons, Haley adds lime juice and a little honey on the premise that what’s good for you has to taste better than “mud water.”Making healthy ingredients

tasty is Haley’s calling and she proceeded to demonstrate how to do that with four Asian staples.BITTER MELON“This bitter vegetable [an edible

fruit-pod, actually, in the Cucur-bitaceae family of climbing vines] has properties that could lower the glucose level for type 2 diabe-tes,” Haley explained. She shared

preparation and cooking tips for the distinctive vegetable: • How to use: Cut off both ends

and push out the pith and seeds with a finger, or scrape out with a knife. Do not eat the pith and seeds.

• Stuff bitter melon with a mixture of ground chicken or pork, cellophane noodles, onion, garlic, ginger, and salt and pepper. Simmer in chicken stock for 45 minutes to an hour; slice and serve. Add cilantro to the broth for soup.

• Add bitter melon to soft-scrambled eggs. The combina-tion of eggs, oil and the creamy texture will make the bitterness more palatable.

• Blanched bitter melon will cook faster and will taste a little milder, without eliminating the bitterness, the property that makes this vegetable healthy. To blanch, halve the vegetable lengthwise and slice thinly crosswise; blanch quickly, then shock in ice water.

• Bitter melon can also be stir-fried or eaten raw with a dipping sauce.

TURMERICTurmeric, a member of the gin-

ger family, has anti-inflammatory properties. Fresh turmeric can

be found in major California su-permarkets and at Whole Foods Market.How to use: Wear gloves be-

cause turmeric will stain fingers. Protect cutting boards with parchment paper.Haley prepared a healthy drink

using 2 parts unpeeled, cut-up carrot to 1 part unpeeled and cut-up turmeric to 1 or 2 parts unpeeled and cut-up apple. Put carrots in the blender with enough water to blend. Strain; return carrot juice to the blender with the turmeric and apple; blend again; do not strain. LEMONGRASSLemongrass is purported to

lower cholesterol and aid the digestive system. How to use: Use just the white

part for cooking. Cut the lem-ongrass in chunks, bruise with the back of a knife, and twist to release oils. Add lemongrass towards the end of cooking since the flavor dissipates in heat after 15 minutes. To make lemongrass tea, fold

remaining razor-sharp lemongrass leaves into a bundle. Twist and tie, tucking in the loose ends. Bruise leaves with the back of a knife, drop the bundle in boiling water, then simmer about 15 minutes.WOOD EARSWood ears are a tree fungus that

grows on dead trees. They have cholesterol-lowering properties, and are said to improve the diges-tive system and alleviate constipa-tion, as Haley explained. They can be purchased fresh or dried. If dried, reconstitute in warm water.How to use: Wood ears will

retain their crunch, even when cooked for long periods. They add texture in Asian cooking. To prepare, tear off and toss any to ugh knobs. Chop in small pieces or julienne for stir-fries. Combine wood ears with cel-

lophane noodles and ground chicken or pork for meat stuff-ings. For a salad, combine wood ears with seaweed, jicama, sesame oil, shredded carrot, arugula, sesame oil, and sesame seed. Season with salt and pepper, or soy sauce and lemon juice.

Unlocking the Mysteries of International Ingredients

Dame Haley Nguyen discusses the healthful benefits of Asian ingredi-ents. Photo: Sandy Hu.

By Margaret Happel Perry (New York)“She knew the power of

her own mind and so pro-grammed it for success.” So says Carrie Green of the Female Entrepreneur As-sociation. Dame Karen MacKenzie led the dynamic panel of Denise Vivaldo and Alison Ashton to impart to LDEI Dames the wisdom of those words. Valuing and knowing the power of one’s true worth is the key to financial independence and success.Each panel member described—with memo-

rable, rapid-fire wit—personal, life-changing

events that gave them business savvy. While the session was not designed to deliver professional financial planning exper-tise, a filled-to-the-rafters room of entrepreneurs learned the essence of how to set their financial house in order.From Karen MacKenzie—president, Mack-

enzie Agency: Her advice: Hoping for the best is not a financial strategy. Statistics about women’s inadequacies in dealing with money and especially when providing for retirement, reveal half of all women live in poverty. To be-

come financially solvent, strategize from the beginning of your career by thinking specif-ics. Think career path and type of work with commensurate fees. Work coming over the transom often distracts you from your true goal. Failure to make your own courageous

Oh, For the Love of Money What Every Dame Should Know

Continued on page 16

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By Belinda Smith-Sullivan (Charleston) Facilitator

Anne Marie Smoke, Program Manager/Educa-tion Specialist at Matsunaga Institute for Peace and Con-flict Resolution in Honolulu, Hawaii, shared her five strate-gies for resolving conflict in the workplace and at home. According to Anne, conflict occurs when the concerns of two people appear to be incompatible. Your conflict behavior is therefore a result of both your personal predis-positions and the requirement of the situation in which you find yourself. Strategy #1 Change culture and context of conflict.Try a new perspective. “How

about a conflict partner? Instead of a gunfight, do the tango!”• What’s at stake absolutely

outweighs winning. Explore conflict together. Find com-mon ground.

• Do you share similar goals?~ We want to preserve our relationship.~ We want to strengthen our organization.

• Share ideas of what “better” looks like together? Make lists. Find commonalities.~ “We are both interested in a better, more harmonious working environment.”

• Can you make a link through something you already know you have in common?

Strategy #2 Listen actively and with empathy.Communications facts…

• We spend 45 percent of our workday listening and 30

percent speaking; the rest is reading and writing.

• Most people think at between 450 and 500 words per minute; people can only talk at 150 words per minute.

• The majority of conflicts are simple misunderstandings as a result of bad communi-cation.

The NAM (Not About Me) Mantra• Focus on the speaker• NAM traps to avoid

~ Trying to fix it.~ Judging.~ Agreeing or disagreeing

(rather than staying neutral).~ Making it about “me.”

Ask Questions. Use the “W” questions (except “Why?”)• If you want to find out

more information start by using these words.

~ “What do you think about that?”~ “Where do you think that will lead?”~ “Will you say more about that?”~ “Who will benefit from this?”~ “Since when has this been a concern?”~ “How do you feel about that?”Avoid Judgment• Don’t ask: “Why?” or

“What’s wrong?” Those questions make assump-tions.

• Do ask: “What’s happen-ing?”

Email Etiquette—beware of “tone.”Strategy #3 Chill!Go to your balcony, first.

(Your place for mental detach-ment and comfort.)• Disconnect the automatic

link between emotion and action.

• Practice breathing.Just say: “No!” But do it

gracefully.Strategy #4Solve problems creatively;

negotiate collaboratively.Avoid finger pointing.Aikido Tactics:

• Humor• Inquiry• A compliment• Acknowledgement• Empathy• A smilePrincipled Negotiation

• Separate the people from the problem.

• Focus on interests not posi-tions.

• Find commonalities.• Invent options for mutual

gain.Strategy #5 Offer productive feedback—often.“By praising the good in

people and ignoring the bad, the good is reinforced and the bad withers away.” B.F. SkinnerCriticism or Feedback?

• Tips on Giving Feedback~ Provide positive feedback often.~ Be curious.~ Don’t sandwich bad news with good news.~ Don’t presume, but ask.~ Be specific. Use examples.~ Provide it regularly.

• Tips on Receiving Feedback~ Get as much information as possible.~ Do not become defensive.~ Use the feedback you solicit.

“Never take a person’s dig-nity. It is worth everything to them and nothing to you!”

Laying a Foundation for Collaborative Problem Solving

decisions for the future hurts only you. Do not rely on a life-partner. Divorce is financially devastating and speaks to keeping an inde-pendent financial life.From Denise Vivaldo—presi-

dent, DVG food media services: Armed with financial wisdom learned from her father at an early age, Denise has overcome business reversals and divorce. Her wisdom: Assiduously build your career and financial knowl-edge. Learn basic bookkeeping to take charge of your own budget. Solvency and money in the bank means you are not beholden to anyone. Learn to save. Do not work for free; it will never lead to a paid job and will only diminish your marketable value. Always ask for feedback and constantly improve. Learn to “pivot” and reinvent when business adversity presents itself. Self-worth is true worth, which is net worth. Learn to be good to yourself but not in-dulgent. Budget everything, even annual donations. From Alison Ashton—president,

Content Kitchen for food media: Be a “Princess Charming” and know what you want and why you want it. You, not your client, decide what to charge. Along with tangible skills your price importantly reflects the time and anxiety saved by making your client’s life easier. It is essential to keep your financial house in order and your business solvent. Learn basic computer-based bookkeep-ing and job costing. Acknowledge your fears up front by developing a good financial plan that sets out goals and is masterminded by a good accountant. Above all, adapt to adversity by recognizing a changing marketplace where increasing diversity means being proactive not reactive. Essential questions from the audi-

ence: How do I find a trustworthy financial planner? What should I read to learn more? Will there be a similar financial-focused session at Conference 2018? The resounding answer must be “yes!”

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Embracing Life’s Next ChapterBy Sharon Olson (Chicago) Dames Cathy Thomas, Ina Pinkney, and

Patti Londre shared their stories about fear-lessly embracing life’s next chapter and the empowerment of quitting. Their stories clearly demonstrated that choices are individual, and life is what you make of it.They offered some sage advice

for thoughtful introspection on important life decisions. 1. Never Miss a Chance to Learn—there is

always something new to explore. Don’t be afraid to ask questions and be a commit-ted listener. Cathy Thomas spoke of all she learned from cooking with the talented home cooks and celebrity chefs that she invited to cook with her.2. Don’t Retire, Pivot—Take what you know

and use it to create your next life adventure.

3. Make a Happiness List—Itemize the things that make you happy and use it as a roadmap for life. 4. Don’t Dwell on Uncertainty, Embrace the

Moment—Enjoy doing what you love, rather than fearing it won’t last.5. Always Have an Exit Strategy—Visualize

what’s next and what you need to do to be ready when that opportunity appears.6. Ask for Help—It is often harder to ask for

help than it is to give help, but you have to ask because people often don’t expect a high- powered individual to need advice or counsel.7. Take Time to Mentor—Much is to be

learned from teaching and sharing experience with someone just beginning a career. Ina Pinkney said she is likely to invite an intrigu-ing young woman she has read about to lunch; great life lessons are often learned over a meal.8. Believe in Second Chances—Hopelessness

does not have to be a permanent state of mind.

9. Stay on Your Own Yoga Mat—When it’s time for thoughtful introspection, don’t benchmark by others around you. 10. It’s OK to Quit—Quitting with intention

can open doors to new opportunities. Patti Londre suggested she may pose the question to herself, “What can I do to be closer to my dream?” to light the path to what’s next.Those who attended this session left with

a powerful sense of optimism that life’s next chapter may be the best one yet.

Panelists, L-R: Dames Cathy Thomas, Ina Pinkney, and Patti Londre.

By Janice Cole (Minnesota)Presenters: Dame Patricia Dar-ragh (Executive Director of the California Olive Oil Council) andAlexandra Kicenik Devarenne (co-founder of the Extra Virgin Alliance and author of Olive Oil: A Field Guide)This in-depth

session described California olive oil from the earli-est days of the missions to the growth of olive oil consumption and the 2011 University of California, Davis exposé on the extra-virgin olive oil fraud that stunned the world. Along the way we participated in a professional tasting of oils from a young—only a few weeks old—Olio Nuovo to several beautifully balanced blends and learned about the procedures that are currently used to protect the reputation of California olive oil. California olive oil production

started as early as 1769 when the first mission was established. Not surprisingly, 99 percent of the olive oil produced in this country comes from California, and the

growth of production has been phenomenal. Today, 4.3 mil-lion gallons of olive oil are being produced, and Americans are now the second largest consum-ers of olive oil, trailing only the European Union.Ms. Devanenne said the

2010/2011 University of Califor-nia Davis studies on olive oil fraud caught everyone by surprise—ex-cept those in the industry. She explained that most of the prob-lems were sensory, not chemical in nature. The problems came from the post-production and supply chain, and most of the oils were just plain old and therefore rancid. In order to be graded extra-virgin, the oil must be free of defects. Defects can occur with the fruit, in processing or during storage. The most common defect to oc-cur during production is labeled fusty (a flavor/smell that is mushy, rotted or like sweaty socks). The other main defect, rancidity, hap-pens during storage. Caused by oxidation, any oil will eventually become rancid. Adulteration, add-ing inferior oil, is actually easy to detect and there is little evidence of this in U.S. retail. Quality is the biggest issue, not authenticity.

How to avoid olive oil fraud? California has mandatory standards for olive oil produc-tion, although it doesn’t apply to imports. The California Olive Oil Council (COOC) represents over 90 percent of the state’s produc-tion and tests chemical and sen-sory properties with a professional taste panel. The COOC seal on a bottle is a guarantee. The USDA has standards for olive oil but they are only voluntary while the IOC (International Olive Council) sets standards and tests, but enforcement is up to each regional government. The European Union rules for labeling are excellent.Our speakers emphasized there

are excellent olives oils from around the world, but pay atten-tion to the label. Look first for the word imported—that can be a possible red flag. First cold press

has no legal definition except in the European Union where it means it must have been produced by traditional presses and not with a centrifuge. Acidity is useless as a quality of measure as that can vary depending on the type of olive used. The back label should show where the oil came from (mul-tiple origins could point to a bulk commodity product). Look for a harvest date—olive oil should not be more than 2 years old. “Best before” dates are useless, as they don’t indicate the date the oil was harvested or produced.The session gave us a wealth

of information and challenged us as food professionals. Ms. Devonenne summed it up by inspiring us to be knowledgeable, support stronger standards, know the producers, and above all, taste and use a variety of olive oils.

The Story of California Olive Oil

Dame Patricia Darragh.Alexandra Kicenik Devarenne. Olive oil tasting.


S E S S I O N S

By Erin Murray (Nashville)“Everything we do

on earth affects the oceans—but none has a greater impact than fishing.” It was with this serious message and tone that the Sustainable Seafood Workshop began during the 2017 Annual Conference in Newport Beach. The panel of speakers included

Kristine Kidd (cookbook author and former food editor for Bon Appetit), Russ Parsons (former food editor and columnist for The Los Angeles Times), and Michael Cimarusti (chef of one of L.A.’s best restaurants, Providence). Together, they shaped a picture of the state of our seafood industry that was both complex and hopeful. Kristine started by offering up the

facts. She works with the Monterey Bay Aquarium and pulled data to help us understand how critical the problem is. Overfishing, illegal fish-ing, bycatch, and aquaculture are all having a major impact on the ocean. We are removing fish faster than they can reproduce. Fisheries, such as cod and bluefin tuna, have collapsed or are nearly there. Unregulated fishing accounts for one-fifth of the total fish stock sold, and it is part of the reason for the collapse of the Chilean sea bass fishery. And bycatch, or the loss of other fish or marine animals during a catch, means that one in every four fish that is caught is discarded. Aqua-culture for finfish is improving, but it is known to create pollution and can expose escapees to the wild. After these astonishing figures,

Russ Parsons weighed in, offering his thoughts on what we, as eaters, can do about it. His few rules of advice included: Find a good seafood shop where the staff is informed and can help you make better choices; eat lower on the food chain, meaning sar-dines, mollusks, and squid, which are all inexpensive, plentiful, and will put

less stress on the largest fish; utilize the experts by turning to the Sea Watch App, provided by the Monterey Bay Aquarium, or the Marine Stewardship Council.Finally, chef Michael Cimarusti, who

owns Providence, as well as the seafood market Cape Seafood and Provisions, explained how he, as a restaurant and market owner, was working to make a difference. His eyes were opened when a food writer called him out for serving bluefin tuna, and, ever since, he’s made efforts to change his entire business model. He started by eliminating any species from his menus that was not sustainable, and he has since excluded any form of seafood unless it came from the Pacific coast. Plus, together with Sarah Rathbone, he has helped launch a model called Dock to Dish, which allows him to directly source product from small-boat fishermen out of Newport and Santa Monica. Eventu-ally, the goal is to create a geotracking tool that traces a fish from point of catch to the plate. His rules to follow include: Buy

American and buy wild as often as possible. American fisheries are the most highly regulated, so you can be sure that if is wild, the quotas are being adhered to. Plus, it’s putting money in the pockets of small-boat fishermen and supporting your lo-cal community. Second: Buy more shellfish. Most shellfish is farmed now but wild shellfish also has tight restrictions, so by purchasing oysters, mussels, and crabs (again, from the U.S), you can rest assured. After the panel discussion, many

questions came up, especially around labeling. All panelists agreed that the Monterey Bay Aquarium’s Sea Watch guide was the most useful tool; Ma-rine Stewardship Council labeling is also something to look for but may be misleading. Kristine, to wrap, offered to send anyone who is interested the entire “watch” list from Monterey Bay ([email protected]).

Seafood Sustainability

Sustainable Seafood Panel: Kristine Kidd, Russ Parsons, and Michael Cimarusti.

2017 GCI Committee: Co-chairs Roberta Duyff (St. Louis) and Susan Slack (Charleston); Teresa Farney (Colorado), Martha Marino (Seattle), and Gail Forman (Washington, D.C.).By CiCi Williamson (Washington, D.C.)Peach gazpacho? Buffalo bahn mi?

Mongolian barbecue? Immigrants bring-ing their cuisines and marrying them with modern North American ingredients have contributed unique flavors and trendy variations on exist-ing recipes. We heard about these and many more from three speakers on this special Global Culinary Initiative (GCI) panel. In her introduction of the three panelists, GCI Co-Chair Susan Slack remarked, “GCI is the mini-United Nations of LDEI.”Theresa Lin Chairwoman of the Chinese Restaurant Foundation,

Theresa Lin told how there actually is NOT such a thing as Mongolian barbecue. It was created by a Taiwanese chef. Theresa Lin knows what she’s talking about. Called “The Julia Child of Taiwan” by Ang Lee, director of Eat Drink Man Woman, Theresa was the food stylist for that movie as well as the catering director for The Life of Pi when she “fed 700 crew and four tigers.” Currently, she is the catering director at Four Points by Sheraton in Anaheim, California.Born in Taiwan, Theresa is the author of 16 cookbooks

that are best sellers throughout Asia and in Chinese language bookstores worldwide. For tasting, she brought Dan-Z Noodle, a pork and shrimp dish originally created by a poor fisherman 100 years ago and sold as street food in Taiwan. Her theory of working is to be curious and practice—

“makes perfection. There’s always someone being my teacher, and helping others helps us. I create my own values.” She closed with the phonetic “wall-I-knee,” which means, “I love you.”Sandra A. Gutierrez Called “The Voice of Southern Latin American Cuisine,”

Sandra Gutierrez (North Carolina) is the author of four cookbooks and more than 1,000 published articles. She won this year’s M.F.K. Fisher Awards grand prize for her story “A Voice from the Nuevo South” (see page 13).She spoke about the Latinx Influence in our foodways.

Latinx refers to 21 different countries and 21 different cuisines, each one a result of global amalgamation. With Latinx estimated to become the majority of Americans by 2050, Sandra said this will be the largest ethnic shift in the country since World War II, changing what ingredi-ents people will buy, and the recipes they seek. “Global-ization is nothing new,” she said. “Food is always evolving especially since 1492 when the world’s two hemispheres discovered the other’s ingredients and the world began to cook together.”

Immigrant Kitchens and a World of Flavors Influence Modern Cuisine

Global CulinaryInitiative


With the enormous influx of Latinos in the South, a new branch of Southern foodways was born that Sandra discovered in 1996 and called “The New Southern-Latino Culinary Movement.” She said, “This is not a chef-driv-en movement; rather it’s an organic movement that began in the homes of regular cooks—both Southern and Latinx.”Thus you have innovative recipes such as

peach gazpacho, cajeta and bourbon bread pudding, peach and jalapeno salsa, chicharrón (pork rind) biscuits, guava and cream cheese layer cake, Scuppernong chicken, Chilean-style fricassee, and sweet tomato cobbler.Thoa Nguyen A slayer of Bobby Flay on the Food Network

with her version of Bibimbap, Thoa Nguyen (Seattle) is chef/owner of Chinoise and several other restaurants in the Seattle area. Born in Saigon, she emigrated with her parents to the U.S. in 1975, right after the fall of Saigon. Thoa spoke about the history of Vietnamese

food as influenced by China, Laos, Cambodia,

Thailand, the South China Sea, the Mekong Delta in Vietnam’s south, and the French. The Vietnamese aim for a balance between cool (fresh herbs) and hot. The Northern High-lands—being colder—prepare more soups and stews, and the steamier South prefers hotter flavors and quicker cooking.The basic elements are rice from the Mekong

Delta and fish sauce (nuoc mam)Pancake crepes, curries, artichokes, chocolate,

onions, and potatoes are some foreign influ-ences there. In the U.S., changing ingredients changed the flavors of Vietnamese food, so Thoa sought the comfort of her own foods. American soldiers deployed in Vietnam

enjoyed pho. It became a popular dining option in American restaurants. In fact, “Pho is in the top five food trends in the U.S. It has a healthy, protein-rich flavor. But Vietnamese food in Seattle is well beyond Pho. There are now over 800 Vietnamese restaurants in the U.S.” A new sandwich infatuation is Bahn Mi, a

crossover blend of Southeast Asia. Buffalo Bahn Mi? Maybe on the horizon...



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GCI speakers (L-R): Dames Thoa Nguyen, Sandra Gutierrez, and Teresa Lin. Theresa Lin and True Grits restaurant passed samples of Dan-Z Noodles and cups of boba (or bubble) tea with chewy, black, tapioca pearls.

By Cate Simpson (British Columbia)Of all the Conference

events, the Legacy Awards luncheon is for many people the most inspiring, as the women who apply for, and receive, the awards are the very future of our industry.Chaired by Becky Paris-Turner (BC) and

Shara Bohach (Cleveland), the awards keep getting better and better with incredibly gener-ous member stagiaire opportunities and ambi-tious, talented, and deserving award recipients. Whether they joined us at the podium or

via video link or pre-recorded presentation, what all six winners had in common was a glow of gratitude and excitement as they presented their Legacy experience.The luncheon, an elegant affair sponsored

by Wente Family Estates, featured a lovely arugula and mâche salad with almonds, dried cherries, and shaved manchego, and it was paired with Wente Vineyards 2016 Morning

Fog Chardonnay. The main course—braised short ribs on horseradish potato puree— was paired with Wente Vineyards 2015 Small Lot GSM. Dessert was apple and almond tart.The Legacy Awards, for those who don’t

know, was the brainchild nine years ago of Lila Gault, who wanted to see a true invest-ment in tomorrow’s leaders. She and the Board realized that the schooling so many of our chapters provide via scholarships lacked mentorship and hands-on work experience—thus this amazing opportunity was born. Members were asked to consider providing a

one-week mentorship opportunity to women in the food, beverage, and hospitality indus-tries under the direction of a distinguished Dame. Each experience would be a hands-on, labor-intensive, career-expanding, and once-in-a-lifetime opportunity.The Julia Child Foundation for Gastronomy

and the Culinary Arts stepped up to sup-port the Legacy Awards through a generous grant and made it possible to fund travel and

expenses to not only the Legacy location, but to Conference as well.Our generous 2017 hosts were

Mundo Cuervo in Mexico City, James Beard House, Wente Family Estates, Chateau Ste. Michelle Winery, Shy Brothers Farm, and the New England Chapter of Les Dames d’Escoffier. Of the six winners, two attended

Conference. Shelley Robinson, from Edmon-ton, Alberta, Canada, won the Farm-to-Table category at Shy Brothers Farm and made a heartfelt presentation at the luncheon. Also attending in person was Vanessa Driscoll Bialobreski, the Farm-to-Sea-to-Table-to-Journalism category winner, who experienced a week with nearly 40 Dames from the New England Chapter with a tour through the New England Food System that included offloading a fishing vessel.Joining us via video was Kellie Thorn in the

Fine Beverage & Hospitality category. She spent one week in Mexico with the Mundo Cuervo brand learning all the facets of agave farming, distillation, and aging of tequila. Paige Bloskey did her stagiaire at The James Beard House and worked alongside multiple guest chefs during their showcase dinners. Canadian wine scholar Ann Brydle spent the week at Washington State’s oldest winery, Chateau Ste. Michelle. Wente Family Estates hosted Jenny Dorsey, who is a culinary consul-tant and executive chef from New York City.Each award recipient posted on social

media and we encourage you to follow them and their journey to, no doubt, a promising future.

Elegant table setting with Wente Family Estate wines at the Legacy Luncheon. L-R: Co-Chair Becky Paris Turner, winner Vanessa Driscoll Bialobreski, Dame Amy Hoopes, Legacy Host Dame Araceli Ramos, winner Shelley Robinson, and Legacy Co-Chair Shara Bohach. Not pictured are Legacy winners Kellie Thorn, Paige Bloskey, Jenny Dorsey, and Ann Brydie.

Legacy Awards Luncheon

BREVILLE USA

Friend SponsorPEEL. DICE. DONE.

Jessica Lyles (R) and assistant Carla introduced us to Breville’s exclusive Peel and Dice food processor. Just like a great sous chef, the processor can perfectly peel seven potatoes in under a minute and the dicing kit creates precise, even cubes of fruits and vegetables. Amazing! We all enjoyed sampling the results in a creamy potato salad.

www.brevilleusa.com

FB: https://www.facebook.com/brevilleusa/

Twitter: @brevilleuse

FAIRYTALE BROWNIES

Friend SponsorFairytale Brownies is a booming brownie biz that began in the brains of two kids on a playground. Now they’re running a gourmet-treat empire. Eileen Joy Spitalny (San Francisco) is a co-founder, and she treated the luncheon guests and attendees at other Conference events to the joys of eating an assortment of her delicious brownies, cookies, and bars. Yum!

www.brownies.com

Twitter: @ftbrownies

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By Antoinette Benjamin (Ann Arbor)En route to California to

attend the LDEI Annual Conference, I couldn’t help thinking how much

we owe to our prestigious corporation partners for supporting our scholarship events, conferences, educational seminars, and much more. Our Partners’ Showcase Luncheon is an opportunity for Dames to connect directly with these partners and

A Stellar Performance by our Generous Partners

CAKEBREAD CELLARS

Friend SponsorSince the founding of Cakebread Cellars in 1973, Jack and Grande Dame Dolores Cakebread’s enduring commitment to quality and warm hospitality is reflected in the outstanding wines they produce. This year at Conference, Dolores showcased their 2015 Pinot Noir Two Creeks Anderson Valley and their 2015 Chardonnay Napa Valley. Dolores is shown in the photo with a bottle of her exceptional wine.

www.cakebread.com

FB: Cakebread Winery

Twitter: @cakebreadwines

KERRYGOLD

Copper SponsorOrnu Foods North America, Inc. is Ireland’s largest exporter of Irish dairy products. Their beloved brand Kerrygold delighted us at the luncheon and throughout Conference with creamy butter and an array of appealing cheeses, which included Blarney Castle, Aged Cheddar with Irish Whiskey, and Cashel Blue. Brand ambassador Shane Ryan brought along a new offering, Kerrygold Irish Cream Liquor, one of the best Irish creams on the market.

www.oruna.com

www.kerrygoldusa.com

Twitter: @oruna

PARTNERS' LUNCHEON

MAHATMA RICE AND RICESELECT®

Friend SponsorMahatma is the number one selling rice brand in the U.S. with products like White Rice, Whole Grain Brown Rice, and Valencia (Short Grain). RiceSelect® includes many grain products such as Pearl Couscous and Quinoa. The amazing website offers useful recipes with nutritional information, helpful videos, and a Recipe Club with coupons and promotions. We sampled Curried Rice and Couscous Salad, and Pumpkin Spice Latte Pudding as Houston Dame Debbie Wheeler (L) of Mahatma RIce chats with President-Elect Hayley Matson-Mathes (Hawaii).

www.mahatmarice.com

FB: https://www.facebook.com/mahatmariceUSA/

www.facebook.com/RiceSelect/

ROLAND FOODS

Friend SponsorRoland was founded in 1934 and imports more than 1500 products from North America, South America, Europe, North Africa, Middle East, and Asia. Creating and sustaining relationships with producers around the world, Roland believes that community is built around the table. With the help of Monterey Bay Dame Linda Young (L) of Roland Foods and Kathy Gold (Philadelphia), we enjoyed partaking in dishes such as Lemony Hearts of Palm Salad, and Coconut Thai Rice Noodle with Lime and Basil.

www.rolandfood.com

FB: www.facebook.com/RolandFoods.Page/

WÜSTHOF-TRIDENT OF AMERICA, INC.

Friend SponsorPASSION-DILIGENCE-PERFECTION are the core values reflected in the trident logo of Wüsthof, a seventh-generation, family owned business. Dames lined up to view and hold the knives to experience how beautifully they conform to a chef’s hand. A new, double-bladed, serrated knife promised to leave no crumbs behind. Wüsthof knives demonstrated their ability to carve a delicious roasted pork loin that complimented our luncheon. In the photo are New York Dames Julia Stambules of Wüsthof (L) and Deborah Mintcheff. R: Chef Linda Johnsen (LA/OC) .

www.wusthof.com

FB: Wusthof1814

Twitter: @Wusthof

Instagram: @wusthof


WENTE FAMILY ESTATES

Silver SponsorFounded in 1883, Wente is the oldest continually operating family winery in the United States with an outstanding portfolio of fine wines. Wente Family Estates President Amy Hoopes (San Francisco) was on hand to pour the 2015 Murrieta’s Well the Whip, 2014 Murrieta’s Well the Spur, Wente Vineyards 2016 Single Vineyard Chardonnay, and Wente Vineyards 2014 Single Vineyards Pinot Noir 2014 Murrieta’s Well the Spur, Riva Ranch Chardonnay, and Riva Ranch Pinot Noir.

www.wentefamilyestates.com

www.wentevineyards.com

FB: WenteVinyards

to learn about their products and thank them for their support. In appropriate, California movie speak,

this year’s scene was set in the Island Hotel ballroom with Partners tables circling the room. They were filled with product display, information, and wonderful foods using their recipes to compliment the lovely salad bar prepared by the Island Hotel staff.

The magic hour began at 12 noon as the director called for take 1 and the action to begin! The call sheet included Breville USA; Cakebread Cellars; Fairytale Brownies; Kerrygold/Ornua Foods North America; Mahatma Rice and RiceSelect®, Roland Foods, Wente Family Estates, and Wüsthof-Trident of America, Inc. This cast of partners were totally off book with their enthusiasm

and knowledge of their products. At 2:30 p.m. the martini shot approached, and Dames filtered out to attend another session or to relax and network by the pool. All looked forward to the post production knowledge and use of the amazing products while wishing our Partners good luck in their opening weekend. Now that’s a wrap!

VITAMIX

Friend SponsorVitamix is a fourth-generation, family owned company that provides the most versatile and dependable piece of equipment in most professional kitchens. Beyond smoothies, you can grind flour, knead dough, and prepare everything from ice cream to baby food in minutes. This year, Vitamix offered exclusive purchase savings for Dames under their corporate-accounts. Innovative ideas and recipes are available at the website.

www.vitamix.com

FB: VitamixCorporation

Twitter/Instagram: @vitamix

ZINGERMAN'S

Friend SponsorZingerman's is an artisan bakery in Ann Arbor, Michigan. Since 1992 they have created crusty breads, tasty pastries, delightful cakes and more. They offer classes for home bakers and ship bake goods to your door. Ann Arbor Dame Amy Emberling, managing partner of the bakehouse and an LDEI scholarship recipient to the cooking school in the Ritz Hotel in Paris, was on hand to sign her new baking book and to offer samples of her irresistible rugelach.www.zingermansbakehouse.com

PLATE

Plate is the source of inspiration and menu ideas for professional chefs around the country who fulfill the magazine’s mantra to “Take Food Further.” Plate is proud to sponsor the LDEI National Conference and the advancement and education of women culinary professionals in the restaurant industry and is also proud to have their editor, Chandra Ram, editor and publisher, Susan Szymanski as active members of the Chicago LDEI chapter.

www.plateonline.com

Les Dames d’Escoffier International is a philanthropic organization of women leaders in the fields of food, fine beverage and hospitality.

The by-invitation membership, composed of more than 2,200 members worldwide, is highly diversified and reflects the multifaceted fields

of contemporary gastronomy and hospitality.

�anks to the generosity of our partners, such as Plate magazine, the 38 LDEI chapters have raised more than $10 million for philanthropic causes in their communities.

TO LEARN MORE, VISIT LDEI.ORG

LDEI Plate Magazine ad.indd 1 9/15/17 2:48 PM996_PL1711_Ads_Form2.indd 51 11/20/17 10:55 AM

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1. Kerrygold Irish Cream Liqueur. 2. Dame Heidi Ristau (LA/OC) with Patricia Rose who is pouring Cakebread Cellars wine. 3. Incoming LDEI President Hayley Matson-Mathes welcomes Lisa Miller and Jessica Slavicek of Kerrygold/Ornu Foods North America, Inc. 4. Salmon in pastry paired with an appealing salad of curried rice and pearl couscous from Mahatma. Photo: Susan Slack. 5. Mandelbread from Zingerman’s Bakehouse. Photo: Susan Slack. 6. Fairytale Brownies.

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Three additional LDEI Partners also helped make Conference a huge success: Plate magazine, Zingerman’s Bakehouse, and Vitamix. Show your support to all of our Partners by taking time to make contact through email, instagram, or a tweet.


By Toria Emas (Chicago)Promoting Social Justice Once again the LDEI confer-

ence coincided with the World Series. This year’s Green Tables Breakfast hit a home run! Co-Chairs Arnell Hinkell and Amy Myrdel Miller brought to con-ference two dynamic speakers who touched upon issues in today’s headlines.Saru Jayaraman is a co-founder and co-director

of the Restaurant Opportunities United (ROC United) and Director of the Food Labor Research Center at the University of California, Berkley. A graduate of Yale Law School and the Harvard Kennedy School of Government, she wrote, Be-hind the Kitchen Door: The People Who Make and Serve Your Food. ROC United strives to eliminate workplace injustice, supports livable wages, and advocates for workers’ rights. The session opened with the powerful trailer for Saru’s book that can be found on YouTube. The clip about Ethical Dining includes paying staff a livable wage not dependent upon tipping. Tipping is a feudal cus-tom. Europe removed tipping centuries ago and their service industry is professional. The restaurant industry is here to stay. The U.S.

is the number one nation for dining outside the home. Foodservice is the second largest section of the economy, yet out of the ten lowest paying jobs, seven are restaurant-related and only one of those is fast food. Low wages impact families and particularly women—40 percent are single moth-ers and their children. Women endure low wages and intolerable working conditions including sexual harassment in order to feed their families. This is an industry where management encourages the sexy look to increase business and keep tips as part of the compensation package. This long-standing practice does not make it right. ROC United supports the national policy change

with the One Fair Wage Campaign. Their efforts have eliminated the two-tier pay system in seven states: California, Oregon, Washington, Nevada, Minnesota. Montana, and Alaska. The Ford Foun-dation has an investment fund which helps small business owners to pay their staff higher wages and assists them to take the high road to profitability.Danny Meyer and Tom Colicchio have been the

media face of the ethical dining concept, yet for years many independents have embraced the concept. For over 35 years, LDEI partner and Amy Emberling of Zingerman’s have embodied the ethical treatment of staff. Zingerman’s hires their staff with a wage at least $2 above the Michigan minimum wage. They use a transparent wage increase system. They are a no-tip restaurant and are equalizing their benefits package. At the core is the belief that each person is unique and necessary to Zingerman’s success. They respect the work that the employees do and know that the

employees are the key to their success. They share information with their employees and believe that

service is an honorable profession. Zingerman’s embrace and practice Servant Leadership and

Open Book Management.Saru gave LDEI a call to action. LDEI

members can support ethical dining, promote workers’ rights, help eliminate work-

place injustice, and impact their communities by supporting training programs and mentoring women to help them move up the career ladder.

Promoting a Sustainable Food SystemThanks to Elaine Corn for connecting LDEI

with the Sacramento Dame Karen Ross, who is Secretary of the Department of Food and Agricul-ture for the State of California. Secretary Ross was previously chief of staff to U.S. Secretary of Agri-culture Tom Vilsack. She grew up on a Nebraska farm and went to the University of Nebraska-Lin-coln, graduating from the Nebraska Agricultural Leadership Program. Forty million consumers rely on 77,000 California farmers and ranchers for nutrition. California is the number one dairy state. The department is a huge responsibility, but she loves every minute of her job. The department strives to preserve farmland and improve processes in order to improve the quality of life. Secretary Ross says “food at table” can comfort in sadness and bring joy to the table.Prior farm policies encouraged access to cheap

food for everyone. Current policy is to encour-age access to healthy nutritious food. California grows 400 commodities. Immigrants have intro-duced diverse products. California has 80 crop specialties; ten are unique to California. These crops are critical to state tourism. The recent fires may have devastated only seven wineries of the state’s 1200 and damaged 20 and destroyed one hotel, but the impact was most harshly felt by the workers. The employees depend upon tourism. Secretary Ross strongly urges LDEI members to VISIT CALIFORNIA.The department encourages farmers to contribute

to food banks and schools. California farmers contributed 200 million pounds of product lo-cally, nationally, and internationally. Not only is California following the school guidelines set up by former Agriculture Secretary Vilsack by filling student backpacks with nutritious snacks for the weekend, but California believes that better food increases test scores and establishes values for life. Secretary Ross has strengthened the partnership between public health, education, and food and agriculture. California was the first state to have a certified farmers’ market program. The school system celebrates California Thursdays in its dining rooms. Three other states, Nebraska, Minnesota, and New Jersey are following this model. Environmental stewardship, water quality, air

quality, healthy soil, no till farming, reduction of organic matter into landfill, dairy digest program, and climate change are priorities of the Depart-

ment of Food and Agriculture. Of course, the newest LEGAL crop is cannabis and is still under consideration. Issues are drift and con-tamination. Hemp usage could be interesting. California Green Tables is living the dream.Second L: Green Tables Co-Chair Amy Myrdel Miller and far right, speaker Karen Ross. Green Tables Co-Chair Arnell Hinkell with speaker Saru Jayaraman.

GREEN TABLES BREAKFAST


By Ann Stratte (Washington, D.C.) First Vice President, LDEI Board of Directors“The conference was such an amazing experi-

ence and I'm so appreciative to have had the honor of going as an LDEI new chapter guest. Meeting such accomplished fellow Dames who welcomed Frances and myself with open arms was truly inspiring. We walked away with so many new ideas and a solid sense of direction. We have some work ahead of us, but we're so excited to move forward to make the Charlotte & The Western Carolinas Chapter a success.”Christina Cicci, Founding Member and

Chapter VP, Charlotte & The Western Caroli-nas (CWC). Christina Cicci attended the LDEI Con-

ference in Newport Beach with Frances Burnett, a professor at Johnson and Wales and the first president of this new chapter. The charter for CWC, along with that of New Orleans, were approved at the special Council of Delegates meeting held by conference call on September 28. Joining Christina and Frances as charter members are Jennifer Brule, Joanne de la Rionda, Patricia DelBello, Deet Gilbert, Sarah Malik, Kristin Martin, Ashley McGee, Nikki Moore, Gwen Poth, Catherine Robb, Brittany Richter, Kimberly Rosen-baum, and Quintina Stewart.“Our first LDEI conference left us ready and

excited to return to New Orleans and take the next steps with our chapter, moving from a chapter trying to get approved to a real, working chapter. The conference introduced us to the possibilities that surround an LDEI chapter and all the ways we can support each other and our communities. Plus, we made a ton of new friends. We can hardly wait for the next conference in Seattle.”Stephanie Carter, Founding Member and

Chapter President, New OrleansStephanie Carter was so inspired by her

LDEI legacy experience and attending con-ference last year in Washington, D.C., that she returned to New Orleans determined to begin a new chapter. Less than one year later Stephanie, the publisher and editor-in chief of Edible New Orleans, was back at Confer-ence this year as a Dame and president of the New Orleans Chapter. She and Emily Van-landingham represented their new chapter in Newport Beach, CA. Other charter mem-bers include: Allison Alsup, Lauren Busch, Julie Cavignac, Nina Compton, Samantha Cusimano, Beth D' Addono, Mani Dawes, Kristen Essig, Kelly Fields, Darla Fisack-erly, Renn Kientz, Simone Rathle-Gaus, Anne Roderique-Jones, Caroline Rosen, Poppy Tooker, Ann Tuennerman, and Elizabeth Williams.We welcome these new chapters!

LAUNCHPOINT: LDEI New Chapter Updates


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By Greg Jewell, LDEI Executive DirectorThe LDEI Council

of Delegates (COD) held its yearly meet-ing on October 28 during the LDEI Annual Conference in Newport Beach. The Council of Delegates has three

primary responsibilities: approve changes to the bylaws, approve the annual budget, and approve new chapter charters. It is this last responsibility that proved to be the focus of this COD meeting. At issue was the request for a chapter charter from a group of women who wanted to form the North Texas Chapter. The LDEI board originally denied the charter appli-cation due to protest from the exist-

ing chapter in the area—the Dallas Chapter. The potential North Texas Chapter appealed the decision.Dame Stacy Zeigler led the

discussion of the issue, allowing five minutes each for the Dallas Chapter and the potential North Texas Chapter to state their case. A period of question and answer followed. After a paper ballot was taken, the decision of the COD was not to proceed with a North Texas Chapter. The COD also reviewed and rati-

fied the LDEI budget for 2018. At the end of the meeting, the fol-

lowing chapters volunteered to host a future LDEI Annual Conference:2020 –New York2021 – San Francisco and San

Antonio2022 – Mexico

Discussion of Insurance coverage for LDEI Chapters.

LDEI COUNCIL OF DELEGATES MEETING

During the 2017 Confer-ence in Newport Beach, Dames Maria Gomez (LA/OC, Mexico), Araceli Ramos, and Rocio Mejia

Flavors of Mexico

Cooking demonstration from the Flavors of Mexico 1 ad-venture. Photo: Marzo.

(Mexico) presented a certificate of apprecia-tion to LDEI Executive Director Greg Jewell for his invaluable contribu-tions and assistance to the LDEI-Mexico Chap-ter as they have planned their Flavors of Mexico adventures. On March 14-18, the chapter will host the second “Flavors of Mexico” experience in the majestic city of Merida in the state of Yucatan, Mexico. Activities include a visit to Chichen Itza, a sacred site that was one of the most important examples of the Mayan-Toltec civilization in the Yucatán peninsula.

By Pat Ward (Philadelphia)Diner en Blanc—so French and oh, so

chic! On Friday evening, white-donned Dames and guests were whisked away by buses from our Conference Hotel to New-port Dunes for a California-style clam-bake. Listening to the bus chatter, some Dames had already attended such events due to their increased popularity since that first one in Paris in 1988. But, most of us were newbies. And somewhat relieved af-ter a day of meetings and networking that at this Diner en Blanc, the tables, decora-tions, food and wine were included. So I asked a few Dames about their out-

fits. One admitted she attended a sorority event this past summer where a white dress was required. Another found the perfect top over at the nearby shopping center that morning. I’m never that lucky so I tried to find the perfect outfit while still at home. A quick survey of my current closet—nothing white—not a surprise for a pale woman whose time at the beach is limited to 10 minutes full sun exposure—in the spring and fall.

I searched online for Diner en Blanc events around the world. All rather elegant affairs with attendees dressed in cocktail apparel and fantastic hats. Now I was in-trigued: What were the rules for attire? No off-white, no tan, no ivory—and just two weeks to go. Then that email from LDEI saying there was no need to be formal and white jeans were okay. (It was a clambake after all.) Whew!Back to the choice of Newport Dunes for

the event—anyone attending such events in the past know it’s all about location, location, location. Just ask Dame Natanya DiBona, Co-Host of the Diner en Blanc in Philadelphia, for the past six years. Two or three locations are checked out each year as possibilities. This year’s event in Franklin Square was the largest Diner en Blanc in the U.S. with more than 5300 guests. As our bus pulled up to the Dunes venue,

the sun was beginning to set over the water in beautiful rose and golden tones. California Dames, you had me at sunset. (Excuse the Jerry McGuire reference—couldn’t resist!)We were greeted with glasses of rosé,

rows of beautifully decorated white-covered tables along the sand and a full buffet of steamed seafood and traditional clambake sides of coleslaw and corn-on-the-cob. One table at a time, we filled our plates, starting with extra-creamy seafood chowder served with cornbread. Other menu highlights included shrimp ceviche, steamed mussels and little neck clams. And even a choice of grilled flat iron or sirloin steak with au jus, peppercorn or blue cheese sauce. A few of us tucked the white napkins un-

der our chins to protect our pristine white tops—much like the lobster bibs so popu-lar on the East Coast. Then more wine, both red and white, assorted side dishes, fresh seasonal fruit and even German chocolate cake and vanilla cheesecake.Although the temperature cooled, the

revelry did not. Few get-togethers rival a Dame party whether we’re dressed in white or not. But in true Diner en Blanc tradition, it’s about enjoying a meal with friends and associates in an outdoor venue. And as the French say and we Dames embrace, “Joie de vivre.”

Les Dames en Blanc at the Beach

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By Lori Willis (St. Louis)Like a delicious specialty covered with a lus-

cious, flowing sauce, Chef Lidia Bastianich was smothered with love and affection from the time she arrived at the 2017 Les Dames d'Escoffier Conference. Hours before she would take the stage as

LDEI’s 14th Grande Dame, Lidia posed for selfies and signed copies of her newest book, Lidia's Celebrate like an Italian, which was co-authored with her daughter, Tonya Bastianich Manueli. Tonya recently joined her mother as a member of the New York Chapter.Imbued with an honesty and generosity that

invited you in, it seemed as if Lidia was at the head of a family table rather than on stage. Speaking before 200 Dames and guests, she told stories of her childhood and the passion that gave rise to her success. She spoke about the cultural richness and diversity of America and how food plays a part in global peace and understanding.“I grew up in a small region called Bouso-

laire (Istria, Croatia) in Yugoslavia,” she said. “I was the runner with grandma and grand-pa, which meant following behind them and pulling food for evening meals. We’d collect string beans and put them on a clothesline, let them dry completely, then shell, can, and store them for winter.”It was here that Lidia says she learned of

the seasonality of vegetables. “Being with my grandparents made Istria a very special place,” she shared “I gained an understanding of how precious it is [to work with food], but had no idea it would lead me where it has.”Lidia’s idyllic childhood was profoundly

changed when her family was forced to flee Tito's communist Yugoslavia. The family went ahead of her father, but was eventually reunited in a refugee camp. Lingering sadness in her voice, she reminisced, “I didn’t realize we were not going back to Istria after father joined us…I never said goodbye to grandma and my friends.” She added, “But food brought me back. It was my connection to my roots, my sentiments, my grandmother—and I would continue with a passion.” After two years, the family was relocated

to New York through Catholic Charities.

Between ages 10-12, Lidia says, “I went to school with nuns who took me into the kitchen to peel apples and potatoes. That was the first time I can recall going in a big kitchen and cooking for more people than a family would. It became my way of express-ing myself.” At home, she explained, Mother taught me

everything and I followed —I cooked!” Even so, she admits she loved Twinkies and boxed cake mixes! “Every night we had cake!”Lidia, went to high school in Queens and

worked shifts in the Walken family bakery where she developed a lasting friendship with a young Christopher Walken. The acclaimed actor still enjoys sitting down for one of Lidia’s meals. “The neighborhood was a cul-tural melting pot and when I realized what heart and influence food had over veterans and immigrants, it was a game changer,” she confessed. Lidia owns several Italian restaurants in the

U.S. in partnership with Tanya and her son Joe Bastianich. She continues to explore new restaurant concepts. A bestselling author, Lidia has 13 books including three children's books. The family also launched a line of pastas. "The Restaurant industry is competitive and

not so easy for women. I had the support of my husband. But, even so,” she added, "Going out looking for jobs, you sensed the difference...that it was a man's world. Life for me is being prepared and willing to work hard and taking opportunities you know you can fill...generate that energy and commit-ment that connects and draws people. The comfort in this comes in knowing…you have your back covered." She says, "There seems to be more profes-

sional competition in the industry as more women are willing to embrace (others). If one does well, the other will continue and move on." And so it was with Lidia and her friend,

Julia Child, who she credits for giving her a start in television. “She came towering in and talking about my mushroom risotto, which she loved. The two bonded and Julia invited Lidia onto her Master Chef Series.

After two episodes, Lidia was offered her own show. Today, Tavola Production produces Lydia’s Kitchen and Lydia's America.In her mind, and in her experience, “The

home, cooking, nurturing was a woman's work.” Yet today, she is still asked for advice from women wanting to break into the industry. “The best defense is self-assurance, self-education,” she says. “Be prepared and do not undersell yourself. Go out as a profes-sional and execute it better than anyone else, and yes,” she said as if silently acknowledging the difficult climb, “forge ahead.”She reminded the audience of women from

across the globe, "There are no greater oppor-tunities than here in the U.S....to come here, to develop and raise children.”Looking back over the years, Lidia proudly

stated, “Carol Brock is not only a grand lady, she’s my neighbor! And, she told me years earlier in that Carol Brock manner, ‘Lidia you are going to join LDEI.’ So, I did!” Directing her remarks to the head table where Carol Brock was beaming up at her. “We are here today—a culmination of your foresight Carol.”“I'm often asked, how does it feel to have

reach? I never think about reach, but mo-ments like this make me realize that in my trip, I have sowed philosophy, ideas, and meaning in our industry. It makes me humble, but very proud.”“Working with food is a gift. These gifts

are not mine to keep,” she added. “Food is the basis of life and once we reach our happy point, we have to think about others. With success comes responsibility and people who have achieved great satisfaction for what we do… our passion is to give back.”


1. President Stacy Zeigler turns the LDEI President’s gavel over to incoming President Hayley Matson-Mathes.2. Lidia Bastianich, LDEI’s 14th Grande Dame, is recognized for her many accomplishments at a gala dinner.

Grande Dame Award Dinner

programs, and Laura Zapalowski, treasurer, were elected to the executive board.

Cathy Sloss Jones and Leigh Sloss-Cora invited Dames to take over Pepper Place Market’s demonstration stage every Saturday in September. Members demonstrated seasonal recipes using fresh Mar-ket produce and promoted our fundraiser. In other outreach efforts, Dames sponsored the August Sidewalk Film Festival screening of the new documentary, “Ella Brennan: Commanding the Table.” Other members lent time to judge the Kickin’ Chicken Wing Fest for the Junior Board of the Literacy Council of Central Alabama; competed in the Mo’ Greens Please Collard Cook-Off at Urban Ministries; and lent expertise to the 5th Annual Southern Makers Festival events. A Civil Rights District bike tour, luncheon at Bettola Restaurant, and Book Club discussion of The Apprentice: My Life in the Kitchen by Jacque Pepin filled the calendar.

BOSTONLucille GovinoThe September annual business meeting for our Boston Chapter was

hosted by Barbara Hanley on her lovely estate in Westport Point, Massachusetts. Members had the opportunity to tour Shy Brothers Farm and Cheese House to see how Hannahbells® and Cloum-age® creamery fresh cheeses are made. At the same time we met and chatted with Legacy Award Winner Shel-ley Robinson who spent a week at Shy Brothers Farm to learn cheese making. Also attending were Ann Stratte, international vice presi-dent, who was summering on the East Coast, and Dames' scholarship awardee Jordan L’Ecuyer, recipient of a $2500 scholarship to Johnson and Wales Culinary School in Rhode Island. The crowning glory of the day was the catered luncheon under a sparkling white tent with white tablecloths, ingenious centerpieces of tiny tote bags filled with small kitchen implements, miniature flowers, and vegetables. We thank Dame Barbara for hosting the event and thank President Denise Graffeo for conducting a productive business meeting.

BRITISH COLUMBIAMargot BaloroThe BC Chapter celebrated an incredible milestone on Monday

November 6, 2017—a Silver Anniversary! At 25 years, BC is one of the oldest chapters in LDEI. The reception and dinner, a delicious

ANN ARBOR Sandy ArlinghausOur two-year-old chapter hosted its first fundraising event on

December 14 at the prestigious Ann Arbor City Club when CiCi Williamson (Washington, D.C.), braved a snowstorm to present her well researched and interesting Downton Abbey program to 60 guests including chapter scholarship recipients from the Univer-sity of Michigan doctoral program in Nutritional Sciences. Ricky Agranoff, Donna Tope, Lizzie Burt and Antoinette Benjamin worked to promote and organize an authentic English tea using high-quality local products such as Amy Emberling’s scones from Zingerman’s Bakehouse and Lisa McDonald’s tea and tarts.

ATLANTACathy PenningtonAtlanta Dames went international in October with the help of

Global Growers at the location of their first farm, Umurima, in Decatur. The one-acre garden is managed collectively by seven farming families and inspired many other similar farm projects to connect the agricultural talent of the local refugee community to opportunities in sustainable agriculture. Global Growers specializes in providing comprehensive agricultural support.Afternoon in the Country, our annual fundraiser, was held on

November 5. This highly anticipated event has grown from 200 attendees at the first annual event in 2000 to over 1,700 this year. The Afternoon draws upscale food and wine connoisseurs with ties to the metro area’s social, culinary, and event elite, and sponsors wishing to garner the attention of a discerning demo-graphic who support Atlanta LDEI and their beneficiaries. Foxhall Resort in Douglasville, Georgia, has hosted for the past two years. This year, attendees enjoyed a gorgeous day filled with fabulous food and a variety of beverages plus an amazing cake raffle. On December 5, Atlanta will have our annual Dames-only Pot-Luck event at Guy Gunter Home which is an upscale kitchen, bath, and outdoor design studio.

BIRMINGHAMMartha JohnstonBirmingham’s best culinary talent prepared the food at Cham-

pagne and Fried Chicken, held October 15 at Jones Valley Teach-ing Farm, and helped raise over $26,000 for future philanthropy. A video produced by Leigh Sloss-Cora, featuring founding Dames Angela Schmidt, Becky Satterfield, and Pardis Stitt, was screened highlighting our mission, culture, impact on Birmingham.Eleven new LDEI members were welcomed in August at our

annual business meeting. Christiana Roussel, vice president of

ANN ARBOR | ATLANTA | AUSTIN | BIRMINGHAM | BOSTON | BRITISH COLUMBIA | CHARLESTON | CHARLOTTE & THE WESTERN CAROLINAS CHICAGO | CLEVELAND | COLORADO | DALLAS | GREATER DES MOINES | HAWAII | HOUSTON | KANSAS CITY | KENTUCKY | LONDON LOS ANGELES/ORANGE COUNTY | MEXICO | MIAMI | MINNESOTA | MONTEREY BAY | NASHVILLE | NEW ORLEANS | NEW ENGLAND | NEW YORK PALM SPRINGS | PHILADELPHIA | PHOENIX | PORTLAND | SACRAMENTO | SAN ANTONIO | SAN DIEGO SAN FRANCISCO | SEATTLE | SOUTH FLORIDA | ST. LOUIS | WASHINGTON, D.C.

CHAPTER NEWS Nina Mukerjee Furstenau (St. Louis)


Atlanta members enjoy a gorgeous day at the annual Afternoon in the Country, the chapter’s largest fundraiser. L-R: Dames Nancy Lutz, Cyntha Graubart, Gayle Skelton hold the grand total for LDEI Benefi-ciaries in Atlanta.

L-R: Dames Rachel West, Angela Schmidt, Leigh Sloss-Cora, and Mar-tha Johnston shared bites of bananas foster cake during the Birming-ham Sidewalk Film Festival. Photo: Sidewalk Film Festival. Picnic guests in the serving line at the Champagne and Fried Chicken fundraiser. Photo: Becky Stayner

Lucille Giovino, scholarship winner Jordan L'Ecuyer, Legacy Awards winner Shelley Robinson, Ann Stratte (Washing-ton, D.C.), Barbara Hanley, and Denise Graffeo. Photo: Adrienne Giovino


four-course meal created by Executive Chef Sean Cousins, were held at the venerable Vancouver Club. Entertainingly moderated by founding member Caren McSherry, the stunning ballroom held 100 current and past members, chapter founders, supporters, and leaders in the culinary community of Vancouver. Joining us as special guests were some of the Vancouver Club’s own female front and back of house staff, who represent the future of our organization. The festive feeling in the room was warm and welcoming. Having many of our founders in attendance added a special touch to the event. In addition to Caren McSherry, Barbara Watts, Diane Clement, Christine Coletta, Moira Fitzpatrick, and Cynthia Opsal joined us. The founding Dames were presented with beautiful gift bags that included the lovely LDEI 30th Anniversary scarf. Founders not in attendance were Cinnamon Combs, Diana Becker, Rhonda May, Janet McGuire, Eileen Dwillies. A special Silver Anniversary Legacy Gift of $2,500 was presented to Dr. Vivien Measday, associate professor at the Wine Research Centre of the University of British Columbia to assist in her research of wild yeast strains of the Okanagan wine region and their use in natural wine making. This research will benefit our Dame winemak-ers and many others in the years to come.

CHARLESTONGina Stouffer

LDEI Charleston Chapter recently debuted its Culinary Academy, which showcased holiday entertainment tips and recipes. The event was held at the Culinary Institute of Charleston and featured 13 Dames, an artisan marketplace of Dame-owned businesses, and an army of chapter members working in front and behind the scenes. It was the ideal way to serve the community’s educational need and highlight members’ collective talent and expertise. A portion of the proceeds will provide scholarships to area women pursuing culinary and hospitality degrees or advanced education in the field. The first Culinary Academy was a huge success leaving attendees inspired for the holiday season and eagerly anticipating the next installment, which will take place spring 2018. Additionally, the Charleston Chapter recently part-nered with Earth Heart Growers, a nonprofit organization designed to create a strong bridge between area schools and local farms. Dames will soon be volunteering to assist with hands-on, field-to-plate experiences as well as administrative and leadership needs.

CLEVELANDElaine T. CicoraThe Cleveland Chapter held its annual membership meeting on Sep-

tember 25, at La Campagna, an intimate Italian restaurant owned and operated by Carmella Fragassi. More than a dozen Dames attended this

members-only event, which included a review of our growth and accom-plishments of the past year. We enjoyed a delightful, three-course menu that included a choice of squash and leek lasagna or chicken Florentine. In October, we made a great showing at the annual LDEI Conference in

Newport Beach. Paula Hershman and Elaine Cicora, a third-place win-ner in this year's M.F.K. Fisher Awards contest, represented the chapter as its official delegates; Bev Shaffer attended in her role of LDEI Board member; Shari Bohach attended as co-chair of the annual Legacy Awards program; and Carol Hacker, chapter past-president, continued her longstanding tradition of representing Cleveland at this wonderful annual event. We are proud of you all!

COLORADO

DALLASLisa StewartThe Dallas Chapter board members for 2017-2018, board members

from 2016-17, and the sponsors of the soon-to-be inducted members, held a potluck welcome reception at the home of Janet Cobb on October 15. This was a great opportunity to spend some quality time getting to know the incoming members on a relaxing Sunday afternoon. Our An-nual Meeting and New Member Induction Ceremony Dinner was held November 5 at the newly opened Bullion Restaurant in downtown Dallas. Six new members were inducted into the chapter. Immediately following the ceremony, a reception with hors d'oeuvres and cocktails were enjoyed. We were then seated in the beautiful, intimate dining room for our four-course French-inspired cuisine from Chef Bruno Davaillon. Several young ladies that were awarded scholarships from our chapter also attended the dinner. It was inspiring to hear about their accomplishments, dreams, goals, and plans for their future in the industry. We are now in high gear, planning “The Wonder Women of Les Dames d’Escoffier and the Superheros Who Paved the Way” for our annual scholarship fundraiser on March 4, 2018. It's going to be A Super Dame Good Party!

The 25th Silver Anniversary of the British Columbia Chapter in November 2017.

Getting the Party Started: During Charles-ton’s Culinary Academy, Dame-Chefs (L-R) Michele Weaver, Chelsey Conrad, and Kelly Franz prepare holiday appetizers. Dame Susan Wigley introduces Charleston’s newest scholarship winners. Dame Danielle Wecksler demonstrates holiday gifts from the kitchen. Photos: Susan Slack.

The Colorado Chapter held a new member reception in August at French 75 in Denver. We celebrated our legacy with French cuisine and wines, and we welcomed eight new members. Attending the dinner, L-R: Kathryn (Kit) Abrams, Jane Bauer, Ra-chel Begun, Jordan Blakes-ley, Sally Davidson, Sandra Dugan, Carol Fenster, Jan Findlater, Valerie Gaddis-Arellano, Janine Glennon, Stacy Griest, Laura Hagen, Lois Hoffman, Shellie Kark, Marcia Kramer, Layne Lieberman, Barbara Macfarlane, Nancy Merrill, Nicolle Montgomery, Michele Morris, Irene Rawlings, Krista Roberts, Lee Clayton Rope, Connie Ruel, Carrie Stebbins, Megan Gray Stromberg, Marleen Swanso, Erin Webe, Elizabeth Yarnell, and Kelleen Zubic.

Dallas Annual Meeting and New Member Induction Ceremony Dinner.Dallas Potluck Welcome Reception.


GREATER DES MOINESKaren DavisThe Greater Des Moines Chapter held LDEI Holiday Social and Fundrais-

er, our inaugural fundraising event on December 5, at the Trellis Restaurant in the Des Moines Botanical Garden. Cherry Madole of Tangerine Catering Company provided the appetizers and Lisa Lavalle of Trellis provided the main course. Mini desserts finished off the evening.

HAWAIISeveral Hawaii Island Dames participated in the 29th annual Christmas

with the Chefs on December 2 at the Courtyard King Kamehameha, Kona Beach Hotel. Founded by Jean Hull, the event funds culinary scholarships for local students and members of the ACF Kona Kohala Chefs Association. Attendees enjoy holiday-themed culinary stations, fine beverages, music, and dancing under the stars, plus a silent auction of fine merchandise and hosted dinner parties. In addition to Jean, participating Dames included Patti Kimball, Suzanne Bearth, Nancy Edney, and Fern Gavelek.

HOUSTONThe Houston Chapter hosted a French Caribbean dinner at Le Bistro of the

Culinary Institute LeNotre with 2017 scholarship recipients on November 6. Thirteen recipients were acknowledged and introduced to the chapter.

KANSAS CITY Judith M. FertigAn all-star line-up of female chefs, sommeliers, mixologists, and jazz greats

headlined the Kansas City Chapter's first-ever SupperClub 2017 on September 29. Chris Becicka, our chapter's incoming president, created the concept in partnership with the KC Jazz Ambassadors. The evening began with two jazzy cocktails and appetizers, then we went on to a four-course dinner with live jazz music and a silent auction to benefit female culinary and music students. Mary Meade Eastman of The American was instrumental in planning and donating the space and securing James Beard Award-winning Chef Debbie Gold. The event sold out in a matter of days and we raised over $13,000 for a scholar-ship earmarked for a female high school student in the culinary program at The Broadmoor Technical Center in the Shawnee Mission School District. Brava, Chris Becicka!

LONDON Chrissie WalkerLDE London is proud to introduce Sheila Dillon as its new Honorary

Dame d’ Escoffier 2017-18. We look forward to working with Sheila on issues of interest to women, and the wider population as well, in food, wine, and hospitality. Sheila is a journalist with almost three decades of experience working in the food and hospitality industry. For 20 years she has worked on the BBC’s The Food Programme, first as reporter, then producer, and now presenter. One of Sheila’s crowning achievements during her tenure is the Food and Farming Awards which launched in 2000. In January 2008, Sheila was awarded an honorary doctorate by City University for her work, which, the citation says, “has changed the way in which we think about food.” We also welcomed other hospitality professionals at an induction event which was well attended by present Dames and friends. Our new Dames included not only Honorary Dame Sheila Dillon but also Bridget Colvin,

Louise Gill, Caroline Hope, Kate Howell, Angela Malik, Miranda Gore Browne, Nicola Lando, Hope Jikiemi, Kristen Schnepp, Anna Ratcliffe, Alex Robson, and Mary Pateras.

MIAMIEllen KannerIt takes more than a hurricane to

thwart the Miami Dames. After Hurricane Irma blew through Florida, two dozen members came together at our annual business meeting feeling grateful we’d all survived, and planning a full calen-dar of upcoming chapter events.Shortly afterwards, Chapter

President Alejandra Bigai, Past President Dorothée Rubin, and Dames Karen Weiner Escalera, Barbara Kamp, Day Longsom-boon, Roxana Garziga, and Martine Lessault attended LDEI’s annual meeting in Newport Beach, connecting with members from across the country, and of course, dining well.We had two opportunities to meet not one but two LDEI Grande Dames,

Joan Nathan and this year’s Grande Dame, Lidia Bastianich. We honored Joan Nathan at an intimate evening reception at the home

of Joanne Bander, with champagne and desserts from Nathan’s new book, King Solomon’s Table: A Culinary Exploration of Jewish Cooking from Around the World prepared by our very own Dames. Two dozen members and friends welcomed Joan, who shared what goes into her books—not just recipes but history and personal stories. They’re part of the “secret sauce” that make food delicious.Lidia Bastianich appeared at the Miami Book Fair in conversation with

Ellen Kanner, chatting about her new bestseller, Lidia’s Celebrate Like an Italian and her love of food and family. We were happy to present her with a welcome basket of homemade tropical fruit preserves, just-baked biscuits and decadent chocolates made by our members.

MINNESOTA Janice ColeMinnesota Dames celebrated, welcomed new board members, and re-

viewed highlights of the past year at our annual meeting in September. We also honored new members Amy Brown of Chowgirls Killer Catering, Liz Nerud, certified cheese professional at Kowalski’s, and Paula Zuhlsdorf, se-nior culinary specialist at Target Corp., in addition to previously welcomed new members, Cindy Lind culinary innovation specialist at Bernick’s, Heidi Andermack of Chowgirls Killer Catering, Sarah Master, executive chef of Red Stag Supper Club, Em-ily Paul, director of programs for The Good Acre, and Betsy Nelson, freelance food stylist, cookbook author, and recipe developer.In October, member Nikki

Erpelding arranged a private tour of the Chankaska Creek Ranch and Winery for our group where we spent a delightful fall after-noon wandering the grounds of this innovative winery and spirits distillery located in a beautiful valley an hour and a half from the Twin Cities.

Table setting for the first-ever Supper-Club 2017 in Kansas City.

The London Dames hold a pinning ceremony for new members.

Miami Dames L-R:Roxana Garziga, Alejandra Bigai, Dorothée Rubin, Martine Lessaut, Day Longsomboon (with adorable dog), Barbara Kamp, and Karen Weiner Escalera during an evening at LDEI's Annual Conference.

L-R: Minnesota Dames at the September annual meeting: Janice Cole, Ingrid Gangestad, Barb Strand, Susan Peters, Amalia Moreno Damgaard, Deb Zwiefel-hofer (guest), Jeanie Kozar, Nikki Erpelding, Pam Powell. L-R: Amy Brown, Betsy Nelson, Mary Bartz, Audrey Nelson, Cindy Lind, Paula Zuhlsdorf, Lois Tlusty, Emily Paul. L-R: Liz Nerud, Diane Jackson, Kristen Olson, Kathleen Craig, Cindy Jurgensen, Kim Ode, Robin Asbell.


NEW YORKBeth AllenIn October, a stellar

panel hosted by the New York Chapter and moder-ated by Dana Cowin, former editor-in-chief of Food & Wine magazine, debated our food and beverage future at the Next Big Bite 2017: How We will Eat & Drink. Panel-ists were Pascaline Lepeltier, master sommelier; Susan Ungaro, president, James Beard Foundation; Padma Lakshmi, co-host, Top Chef; Carol Brock; Missy Robbins, chef/owner, Lilia Restaurant; Melissa Clark, food colum-nist, New York Times; Kerry Heffernan, executive chef, Grand Banks restaurant; and Joan Rafal Brower, chapter president. Next big bites to watch for: sustainable seafood meets savvy marketing; the future of food is cooking (from simple toast to a com-plex meal); and food is food, medicine, community, hap-piness. The trend of healthier fare remains strong. Foods to watch for: seaweed, hemp, pulses, cricket flour, grass-fed beef, natural wines from Croatia and Georgia.On September 25, 61

Dames turned out at Little Park, Andrew Carmellini NYC restaurant, to induct 13 Dames into the Class of 2018. Sponsors warmly introduced their inductees and presented them with a LDNY Tiffany charm. The food, including Long Island duck and fromage blanc cheesecake, was sensational and the evening, co-chaired by Sharon Franke and Joan Coukos, was electric with enthusiasm and excitement. Sponsors included Armagnac, Chocolat Moderne, Franciacorta sparkling wines, Le Creuset, KitchenAid, and Mauviel. On July 26, scholarship co-chairs Aileen Robbins and May Matta-

Aliah awarded $82,000 of scholarships to 23 deserving young women representing 10 different culinary educational institutions. The spec-tacular reception—produced by Jen O’Flanagan and Surbhi Sahni—was held in New York University’s Rosenthal Hall, which overlooks Washington Square Park. President Joan Brower highlighted how crucial scholarship is in our mission, education, and philanthropy. Marion Nestle, Ph.D., M.P.H., Paulette Goddard Professor of Nutrition & Food Studies at NYU, inspired us with the importance of scholarship in her own life.

NORTH CAROLINA Susi Gott Séguret Les Dames North Caro-

lina began its third year 48 members strong, welcoming eight new Dames into the fold. Members stretch from Asheville to the Outer Banks, with the heaviest concentra-tion in the Triangle area. Our April fundraiser in Chapel Hill, held at Sera Cuni’s The Root Cellar, brought in over $20,000. A generous portion of this was donated to the In-terfaith Food Shuttle, which recovers and distributes six million pounds of food per year, and teaches skills for culinary self-sufficiency with the goal of ending community hunger. While few of our members were able to be present for

the Newport Beach conference, our thoughts were with all of you. We are particularly proud of our charter member Sandra Gutierrez, who took home the M.F.K. Fisher Award. We look forward to collaboration with the newly formed Charlotte Chapter and to expanding our membership up and down and across the state in the year ahead.

PALM SPRINGS Pam Bieri

The new board member installation for the Palm Springs Chapter took place at the September annual business meeting at Portola Country Club. Incoming co-presidents are Lisa Wherry and Mary Clare Mulhall, who is also serving as secretary, and Kathy Schriefer, treasurer. New members are Mary Hurja, Kay Bogeajis, and Joane Garcia-Colson. Our chapter held Les Dames’ Culinary Warehouse Yard Sale celebrating

bargains, fun, and friendship! We are grateful to Jean Charles Betreyson for access to his European Desserts warehouse and donation of a percentage from equipment he had for sale. Proceeds helped fund our culinary scholar-ships for women.

PHILADELPHIANatanya Dibona

At the Second Annual Farm Dinner to honor a local woman in the food industry, the Philadelphia Chapter selected Ann Karlen for the “Outstand-ing in Her Field” award. This year’s event, held on September 17 at the Inn at Grace Winery, celebrated Ann’s achievement as the founding executive director of Fair Food Philadelphia. The incredible four-course dinner was created by 15 chefs using products from 18 local producers and was enjoyed by 120 guests. We are already planning next year’s event at Bartram’s Gar-den and the honorees will be the charter members of our chapter.At our annual meeting, held at the Restaurant School at Walnut Hill

College on October 4, the Philadelphia Dames recognized two scholar-ship winners— Elizabeth Czerpak, Drexel University (expected gradua-tion 2019) and Sarah Murphy Ginn, Immaculata College, 2017— and inducted 21 incredible new members: Angelina Branca, Cathy Bran-ciaroli, Tina Breslow, Lisa Calvo, Laurissa Cardenas, Fran Costigan,

23 LDNY Scholarship Winners. L-R/front (kneeling):Ana Uribe, Diamond John, Dia Bennani, Andrea Reina, Ximena Diz, Danette Dundee. L-R/back (standing): Dame May Matta-Aliah, Scholarship Committee Co-Chair. Winners: Malika Ikramova, Deborah Ni, Rebecca Yellin, Jordan Werner, Jennifer Ojito, Ceikar Ng Wu, Arabella Green, Nell Jocelyn, Jessica Leon, Rachel Smallwood, Mikayla Deruchia, Taylor Bischof; Dame Aileen Rob-bins, Scholarship Committee Co-Chair. New York Chapter’s latest inductees are thrilled to be a Dame! (L-R): Dames Nirmala Nirene, Sabrina Sexton, Tanya Bastianich Manuali, Keri Levens, Colleen Jezersek, Megan Neisser (peeping from back), Terry Frishman, Julie Hartigan (in back), Stefanie Sacks (with scarf), Jo-Ann Makovitzky, Particia Clough (in red), Lori Levy, Gail Schoenberg (in front).

North Carolina Dames/chefs/cookbook authors, L-R: Susi Gott Séguret, Sera Cuni, Stephanie Tyson, Nancie McDermott, Rhonea Jones, Sandra Gutierrez, Spring Council, Susan Wyler at Dames in the Kitchen in April.

New Board Instillation: Incoming Co-Presidents Lisa Wherry (third, R, blue top) and Mary Clare Mulhall—also acting secretary (behind Lisa). Treasurer Kathy Schriefer is not pictured. New members are Kay Bogeajis (L, front row), Mary Hurja (second L, back row), Joane Garcia-Colson (not pictured), and returning member Elise Arouh (R, back row). Others are Dames Andrea Rosenblatt, Dawn Rashid, Janet Harris, Pamela Bieri, Nancy Cohee, Ellen Woods, and Gail Nottberg. Wine Down Wednesday in Rancho Mirage, L-R: Co-President Lisa Wherry, Nancy Cohee, and Treasurer Kathy Schriefer with Jerry Medieval, General Manager of Kobe Japanese Steak House. Culinary Warehouse/Yard Sale, L-R: Nancy Cohee, Pam Bieri, Ellen Woods, Denean Laitinen (Nancy’s daughter), and Co-President/Secretary Mary Clare Mulhall.

(L-R): Valarie Costanzo; Scholarship Winner Elizabeth Czerpak, Drexel Uni-versity; and Rose Trout (R). Photo: Janet Chrzan. “Outstanding in Her Field” honoree Ann Karlen (center) pictured with (L-R): Lindsay Gilmour, Mikey Azzara, Sue Miller, and Heather Thomason. Photo: Hugh E Dillon.


Mariella Esposito, Norma Gottlieb, Gordana Kostovski, Alice Leung, Zoë Lukas, Joy Manning, Marisa McClellan, Pat Nogar, Charlene No-lan, Liana Ottaviani, Jamie Schler, Jeanie Subach, Anney Thomas, Jill Weber, and Shelby Zitelman. Eight chapter members traveled to the West Coast for the Annual Conference in Newport Beach and had a great time!

SACRAMENTO Debbie ArringtonThe Sacramento Chapter named Shelby Benson, a culinary student at Ameri-

can River College, our first scholarship recipient. A former international runway model who started work-ing at age 11, the Sacramento native chose food over fashion as her career.“(As a model), I struggled to find positivity or hap-

piness in an industry where I had to restrict my food intake drastically for nearly ten years to succeed,” wrote Shelby in her scholarship application. “Regardless of money or traveling, I did not find joy or gratification in it. I did, however, find a great deal of satisfaction from cooking…At some point it dawned on me that I could cook for a living.” In addition to college, Shelby works fulltime at OneSpeed Pizza, a popular casual res-taurant in Sacramento owned by Rick Mahan. Shelby also has worked at The Waterboy, OneSpeed’s sister restaurant, as well as Thai Basil and Veg Café and Bar. Sacramento chapter members Sue Huffman Robison, Kathi Riley Smith, and Roxanne O’Brien recently presented Shelby with a check for $1,500.

SAN ANTONIO Leslie Komet AusburnIt’s been a busy fall for our San Antonio Chapter. Our October fundraiser, A

Lone Star Afternoon BBQ, with special guest and pitmaster extraor-dinaire Aaron Franklin, was held at the fabulous Don Strange Ranch in Welfare, Texas. Hundreds of guests enjoyed a fabulous feast of bar-beque meats, upscale sides, Texas wines and beer, and a table filled with homemade, gourmet pies of every variety. All told, we raised more than $85,000 through ticket sales and live and silent auctions, which goes to support our scholar-ship programs and other activities throughout the year. President Blanca Aldaco along

with Naylene Dillingham and Kathy Gottasacker attended the LDEI Annual Conference and re-turned home with many new ideas and new friendships. We enjoyed seeing so many of you in our San Antonio Hospitality Suite. We are already looking forward to next year’s conference in Seattle!The Chapter elected its incom-

ing slate of officers including Blanca Aldaco—truly our chapter’s energizer bunny—who will return for another term as president. She’s joined by Nichole Bendele, first vice president; Nancy Fitch, second vice president; Kim Mauldin, recording secretary; Kay Shumake, treasurer; and Leslie Komet Ausburn, corresponding secretary. Our new board will have the immense pleasure of hosting LDEI founder

Carol Brock in December! We’re delighted her visit coincides with one of our chapter’s most meaningful givebacks, our annual holiday party for to the chil-dren at Roy Maas Youth Alternative Center.

SAN FRANCISCO Kimberly Noelle CharlesNew members inducted in September were: Dominica Rice-Cisneros, chef/

owner, Cosecha Café; Bonnie Demergasso, farmer, Demergasso Ranches; Jourdan Abel, program director, Jewish Community Center-SF; Jennifer Sher-man, general manager, Chez Panisse; Dianne Jacob, author; and Lisa Allen, Young’s Market, who was welcomed as a transfer from the Atlanta Chapter.

New member Dominica Rice Cisneros and Chef Tanya Holland spoke about diversity in the culinary profession at Cherry Bombe’s Jubilee, our San Fran-cisco fall conference in September. Other speakers included Alice Waters who spoke about food’s role in shaping our future cultural foundation. Dames, take note if you are visiting the Bay area! Our newly inducted member, Jen-nifer Sherman, is both general manager at Chez Panisse as well as Chef on Monday and Tuesday evenings. On November 1, Linda Carucci organized and moderated a panel of professionals for culinary students in the hospitality careers class at Laney College in Oakland. The focus of this inaugural session was Beyond Brick and Mortar: Culinary Careers Outside the Restaurant Industry. Panelists included Arnell Hinckley of CANFIT in Berkeley; Daniel Azarkman of Instrucktional in San Francisco; and Reign Free, founder/owner of Red Door Catering in Oakland. Linda welcomes involvement from other LDEI members.

SEATTLE

LDEI President Hayley Matson-Mathes (Hawaii) attended Urban Har-vest—A Gathering with Seattle Dames on November 9. The fundraiser featured “Dinner, Live & Silent Auction, and a Dessert Dash.” Hayley also met with the chapter’s planning committee for the 2018 Seattle Conference.

SOUTH FLORIDA Irene MooreThe chapter hosted an overnight sojourn for members and guests at the

exclusive Ocean Reef Club in Key Largo on August 15, arranged by Carole Kotkin, cooking teacher/manager of the Ocean Reef Cooking School. President Claire Tomlin held a welcoming dinner at Gianni’s restaurant at Ocean Reef. Claire, owner and president of the Market Company, sponsored a farmers’ market at the club’s cooking school. Carole taught a private cooking class using market ingredients and served lunch to the Dames and guests. On October 18, the chapter co-hosted a Post-Hurricane Irma Wine Tasting event with new member, Shari Gherman, president of the American Fine Wine Competition. The event was held at RoboVault in Fort Lau-derdale, a self-storage facility housing fine wines, priceless artworks, and classic cars. Shari shared tips about proper conditions for storing fine wines if a hurricane is coming, and gave members a tour. On October 23, President Claire held the chapter’s annual meeting in her home in Miami Beach, followed by a potluck dinner. Attendees gathered around Claire’s beautifully appointed table, where she warmly welcomed new members.Secretary Irene Moore discussed the 2017-2018 calendar and event chairs

were appointed: Vice President Robyn Webb (Paris Flea Market on Decem-ber 3); Paulette Bilsky (host of the Holiday Party at her home December 10); Diane Campion and Mariya Kovacheva (Farm-to-Table Dinner with James Beard Chef Michael Schwartz January 13 at new member Jodi Swank’s Farm in Loxahatchee). Irene Moore and Barbara Seelig-Brown were first-time delegates representing South Florida at Conference in Newport Beach.

Shelby Benson, Sacramento scholar-ship recipient.

L-R: Kathy Gottsacker, Naylene Dilling-ham, Past LDEI President Mary Moore (Atlanta), and Blanca Aldaco visit in the San Antonio Hospitality Suite during the 2017 LDEI Annual Conference. Lone Star Afternoon BBQ on October 1 with Aaron Franklin. An array of fabulous pies from A Lone Star Afternoon BBQ

L-R: Roberta Klugman and Anne Craib with Bonnie Tsui, the 2017 Fellowship Recipient. San Francisco New Member Induction, L-R: Lisa Allen, Jerry Di Vecchio, Bonnie Demergasso, Dominica Rice Cisneros, Roberta Klugman, Celia Sack, Jourdan Abel, Celia Sack, Jennifer Sherman, Sarah Scott, Dianne Jacob.

Hayley Matson-Mathes and Seattle Conference Co-Chair Cynthia Nims. Beautiful cakes topped with caramel-dipped apples and chocolate ruffles are from Seattle’s Desert Dash.

South Florida Dame Diane Campion. Natoli Bladholm and xxx at Ro-boVault.


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Hurricane Harvey made landfall in Texas on August 25, 2017, and six weeks later, on November 10, Hurricane Irma hit Florida. Communities were flattened and flooding was historic. In the aftermath, Dames immediately joined the effort to assist people along the coast. Progress has been made since the hurricanes hit, but people are still uprooted and there’s more to do. Dames are also assisting with other disaster relief efforts, including helping Dames affected by California wildfires.DALLAS• Dame Kersten Rettig and the PDQ of

North Texas are helping those affected by Hurricane Harvey.

• Tiffany Derry spearheaded a relief effort in Dallas for those impacted by the storm.

SAN FRANCISCOSF Chapter Board met the week of

October 16 to map out a strategy to help Dames affected by the Northern Califor-nia wildfires. ST LOUISChef Lynn Krause-Davis has been work-

ing with Mercy Chefs, which has two feed-ing sites for hurricane victims: Rockport and Friendswood, TX. The two locations have been producing more than 13,000 meals per day. www.mercychefs.com. WASHINGTON, D.C. Nongkran Daks has been helping with

hurricane relief efforts in Puerto Rico. SAN ANTONIOSpearheaded by Dame Kathy Shearer,

San Antonio Chapter Dames Blanca Aldaco, Lucille Hooker, Kim Scandrett-Mauldin, Mary Martini, Denise Mazal, Nancy Fitch, Naylene Dillingham, Linda Triesch, and Nichole Bendele traveled to Port Aransas, Texas in September to set up a mobile kitchen to feed 600 residents and first-responders affected by Hurricane Har-vey. Brisket, sausage, tortillas, pozole, lentil soup, gumbo, kolaches, fresh fruit, biscuits, and muffins were served. Many members and friends donated food, supplies, and money, and they loaned equipment to make this happen. NICHOLE BENDELE SHARES HER THOUGHTS ABOUT THE POIGNANT EXPERIENCE: “Driving onto the Mustang Island, the

scenery changed and it was drizzling

lightly. Electrical poles were leaning...a couple, only a few feet from the ground but still holding wires. Some houses were missing roof tiles; others were smashed to the ground. Hundreds of electric utility trucks were line up.People had been getting rid of broken

tree limbs, furniture, and ripping wet sheet rock out of homes. Debris was piled on the street curbs. Most were without electricity…no one had potable water. Everyone was tired.They were surprised we had come from

San Antonio and the Hill Country to cook hot food for them. A man asked our group questions and kept saying “thank you!” I was on the outside of our serving line stuffing sacks with food utensils and fruit when he said, “Can I just give y'all a hug?” He gave me a huge hug and I hugged back.A neighbor of one of our members

walked up and told us she had cried all day...not because she was unhappy, but because she was overjoyed to see people from all over helping anyway they could.I asked, “Would you like a bowl of

gumbo or pozole? Biscuits or kolaches for breakfast?" Despite the destruction and loss of property, people weren't taking much. “No, no—I have all I need. Save it for the next person in line,” was a com-mon reply. Despite their own losses, they still thought about other people.We fed one volunteer organizer who had

been so busy volunteering she couldn't remember her last meal.I asked a quiet man if he wanted some

apples and oranges for a snack later or breakfast? He quietly said no, but then said, “Yes, thank you—my kids would enjoy them.” He took the sack of fruit and abruptly walked away. I looked back at him...he didn't want us to see him cry.People who lost homes wanted to help

us. “Do you need help carrying anything?” We know many more people in other places need help...we are not oblivious. (other organizations have been helping, as well). We hoped people could enjoy the hot meals and have a break from Hurricane Harvey's destruction. They ap-preciated being thought of, and they were hanging tough and being resilient. The spirit of Texans is amazing!”

Dames Assist Relief Efforts Dame Blanca Aldaco serves rice. Dame Mary Martini warms up gumbo for serving.

MEMBER MILESTONES Dottie Koteski (Philadelphia)

BIRMINGHAMAnne Chappel Cain started a new position with Time Inc. as Books Editor, Cooking Light/Food & Wine.

Betsy McAtee, CEO and president of Dreamland BBQ, has announced that the Dreamland Food Truck now has a new menu that features barbecue from around the globe.

Angela Schmidt worked to utilize the legend-ary Dreamland flavors in a new way for those who enjoy street food and food truck dining. www.dreamlandbbq.com

Catherine Sloss Jones, president/CEO of Sloss Family Real Estate, was inducted into the Alabama Academy of Honor 2017 Class. Un-der her leadership, Sloss Real Estate has focused on urban development and revitalization. Cathy chaired the Downtown Redevelopment Author-ity over 15 years and created the Market at Pepper Place in 2000.

Andrea Snyder opened Farm Bowl + Juice Com-pany in late December; it serves Acai bowls, oat-meal bowls, cold pressed juices, and smooth-ies. Snyder is also the founder of Urban Cookhouse restaurants. www.farmbowlandjui-ceco.com.

BOSTONMary Ann Esposito, host and creator of the PBS cooking series Ciao Italia (www.ciaoitalia.com) completed a new season of shows slated for national distribu-tion, spring of 2018. An anniversary edition of Ciao Italia with updated recipes will be published in fall of 2018.

BRITISH COLUMBIA Lee Murphy’s first cookbook, The Preservatory, demonstrates how to create unique preserves. It is orga-nized by season and featured recipes for preserves, such as Strawberry & Roses and Damson Plum & Sweet Vermouth. The book is filled with luscious

photography, and is an inspiring combination of traditional techniques and creative ideas.

Eagranie Yuh recently had two articles published in TheKitchn.com's Dinner with Kids series. It featured tips and tricks to help make dinnertime less stressful and more enjoyable. http://www.thekitchn.com/authors/eagranieyuh

CHICAGOCarol Mighton Haddix is co-editor of The Chicago Food Encyclopedia, published this fall by the Univer-sity of Illinois Press. The book is a portrait of the city's food scene from its beginnings to the present day, paying tribute to a food history that helped feed a growing nation.

Carrie Nahabedian was awarded her eighth consecutive Michelin Star in the 2018 Guide for her Chicago restau-rant, NAHA. The restau-rant has been recognized each year since Michelin has been in Chicago. NAHA is starting its 18th year.

Ina Pinkney, a polio survivor, has been a major spokeswoman for Rotary International and the Bill & Melinda Gates Foundation in their 30-year effort toward global polio eradication. She has been highlighted on UNI-CEF's recent list of Top Influencers Overall for her role in the impor-tant fight to eliminate this preventable, but incurable, disease.

Mary Nguyen Aregoni celebrated the eight-year anniversary of her Saigon Sisters restau-rant at Chi-cago French Market by recognizing her employ-ees and cus-tomers. This milestone was special because eight is a lucky number in Asian culture. Mary is the CEO of the Saigon Sisters enter-prise, which now has three locations.

CLEVELAND Paris Wolfe recently won four awards in the Midwest Travel Journalists Association’s 2017 MARK TWAIN AWARDS. Two awards, which reflected on food experiences, were in the short copy category. “Asheville’s Bee Charmer: Oh, Honey” earned second place,

and third place went to her story “How bitter medicine saved Nelsen’s Hall Bitters Pub & Restaurant in Wisconsin.”

DALLASMichele E Brown, CEPC, EWMCS, executive pastry chef won the silver medal at the Gelato Festival America with her Genmaitcha, Mango, & Yuzu Swirl Sorbet topped with Chili-Lime Caramelized Puff Rice. World-class gelato chefs submitted entries that had to be vegan, fat free, and allergen free.

Dotty Griffith is completing her third semes-ter teaching an innovative class in culinary journalism at The University of North Texas Mayborn School of Journalism.

HAWAIISuzanne Bearth won third place in the profes-sional sweet division of the November Kona Coffee Cultural Festival Recipe Contest. Her entry was Kona Coffee Rice Cream served in a Chocolate Coffee Cup with Keoki Bananas and Mini Kona Coffee Kona Moon Pies. Fern Gavelek served as a judge for the sweet and savory amateur division of this event.

HOUSTONKathleen Roussel opened Chef of the House, a kitchen studio that provides hands-on cook-ing classes, kids’ camps, parties, events, and corporate team-building activities. It also offers seasonal dinners and chef-made to-go items.

LOW ANGELES Alison Ashton recently wrote and developed recipes for two cover sto-ries in Parade Magazine: "What America Eats: Pizza!" in the October 15 issue and "Crazy for Cranberries" in the November 12 issue.

MIAMIJen Karetnick celebrates the release of her new guidebook, The 500 Hidden Secrets of Miami (Luster, November 2017), which includes nearly 200 places to eat or drink in the greater Miami-Dade region. The guidebook is updated and reissued regularly to keep up with Miami's rapidly changing business environment.

MONTEREY BAY AREAKaren Anne Murray, owner of My Tree Room, relocated her establishment from Mon-terey to Pacific Grove. The new Tea Cottage provides more time and space to increase the wholesale business while still serving custom-ers their tea time favorites. Karen was selected as one of seven outstanding entrepreneurs by Victoria Magazine in 2017. www.eddisonand-melrose.com

NEW ORLEANS Nina Compton's restaurant, Compère Lapin, was named one of the best restaurants in America by Eater. http://comperelapin.com

Mary Ann Esposito

Alison Ashton


Lee Murphy

Carol Mighton Haddix

Carrie Nahabedian

Ina Pinkney

Mary Nguyen Aregoni

Andrea Snyder

Anne Chappel Cain

Catherine Sloss Jones


Leah McGrath

https://www.eater.com/2017/11/8/16598768/best-restaurants-america-2017

Liz Williams, owner of the Southern Food and Beverage Museum, is celebrating its 10th anniver-sary. SoFAB is a nonprofit, living history organiza-tion dedicated to the discovery, understanding, and celebration of the food, drink, and the related culture of the South. The Museum presents all the cultures that created the South’s unique culinary heritage. https://natfab.org/southern-food-and-beverage/

Stephanie Carter, editor of Eater New Orleans, was named a Woman of the Year by New Orleans City Business. The award recognizes 50 women whose successes in business and contributions to the community have made them movers and shak-ers in the region. http://neworleanscitybusiness.com/blog/2017/11/09/women-of-the-year-2017/

Ann Tuennerman, who in 2002 founded Tales of the Cocktail, which grew into what many say is the world's premier cocktail festival and confer-ence, has retired. Ann has been one of the most important influences in the cocktail world over the last 15 years. https://talesofthecocktail.com

NEW YORK Harriet Lembeck, a certified wine and certi-fied spirits educator, was honored, along with her husband, by the Society of Wine Educators with a newly created award known as The Harriet Lembeck Award. Harriet developed the Certified Specialist of Wine examination and has been a regular confer-ence presenter. www.wineandspiritsprogram.com

Marion Nestle has been appointed to the Lancet Commission on Health and Health Policy, which is expected to issue reports over the next year or so.

Rachel Hirschfeld, chef, pastry chef, and restaura-teur, was on the November cover of the Asbury Park Zest magazine’s, “Green Life NJ Farm-To-Table Issue.” A-list, Garden State celebrity chefs brought their signature dishes to a garden party event. The publication reported that Rachel’s contribution was her famous French cheesecake. https://www.asburyparkzest.com/

NORTH CAROLINA Leah McGrath spoke at the Annual Animal Nutrition Conference in Mankato, Minnesota in September. Her topic was titled "Food Facts vs Fic-tion: How to Communicate with Consumers.” Susi Gott Séguret (chapter president) was featured at the 2017 inaugural Laughing Heart Literary Project as well as the Carolina Mountains Literary Festival and the Osher Lifelong Learning Institute, for her mouth-watering cookbook Appalachian Appetite, presenting recipes and tales from up and down the Appalachian chain.

SOUTH CAROLINA Neita A. Wiese, owner of Neita's Charleston

Vinaigrettes & Marinades, was contacted by KeHE Distributors to have her line of healthy vinaigrettes and marinades added to the inventory at Central Market, owned by Texas giant, HEB Grocery.

SAN FRANCISCO Eileen Spitalny is celebrating the 25th anniversary of her business, Fairytale Brownies. Since 1992, the company has baked and shipped more than 60 million brownies. www.brownies.com

SACRAMENTOAnn M. Evans, (chapter president) authored The Davis Farmers Market Cookbook, which was awarded the national Indie Excellence Award for Best Regional Cookbook.

SAN DIEGOMary Papoulias-Platis produced a Culinary The-ater which emphasized Greek cuisine during the St. Constantine Church Festival. It included a vegan cooking class, food competitions, a Greek olive oil demo and class, whole salted fish demo, and two nights of Greek wines and spirits tastings. Candy Wallace assisted with the EVOO demo and Janet Burgess (LA/OC) assisted with the cooking competitions.

SEATTLENicole Aloni, cookbook author, actress, and caterer to the stars premiered her one-woman play on October 18. A fully staged production, with kitchen, premiered at Seattle’s West of Lenin Theater. The play, LE GRAND FROMAGE, is based on her remarkable, action-packed life. It is a Hollywood kitchen drama of love, loss, and reinvention.

Alison Leber, a retail cheese consultant, cheese expert, teacher, and culinarian, started a new venture, Table-to-Palate, featuring fresh cheese-making classes, wine and cheese pairing classes, the occasional Supper Club dinner and the Roving Cheese Shop—a pop-up cheese shop that makes appearances around the Seattle Area.

Kate Ruffing was hired by Hopunion, LLC (YCH HOPS), a grower-owned global hop supplier, to fulfill the newly created position of Chief Market-ing Officer and Director of Communications. Kate reports directly to Chief Executive Officer, Mike Goettl, who was recently appointed in June 2017.

SOUTH FLORIDA Robyn Webb participated in a wellness week at the fabulous Grand Velas Riviera Nayarit, Puerto Vallarta. Robyn filled the conference room with guests who wanted to know the secrets of healthy cooking. The weeklong session culminated with her “Sumptuous Salads” class.

WASHINGTON, D.C. Bette Alberts, Madame Le Maître (chapter presi-dent) of the Washington, D.C., Commanderie de

Bordeaux, hosted its international Board of Gover-nors meeting in June for the worldwide organiza-tion's 60th anniversary. Bette is the first woman to head one of the 33 U.S. chapters. The organization has 1200 members in the U.S.

Nancy Baggett's new book, The Art of Cooking with Lavender, won a Bronze Award from Inde-pendent Publisher in the "Living Now" Ethnic, Holiday and Specialty Cookbook category. It has gone into a second printing.

Bonnie Benwick, Deputy Food Editor/Recipe Editor, and Joe Yonan, Food and Dining Editor of The Washington Post, won the Association of Food Journalists' (AFJ) Award for Best Newspaper Food Coverage above 155,000 circulation. The presenta-tion was made during AFJ's annual conference in Philadelphia on September 13.

Evelyn Bunoan, Chef/Owner, Philippine Oriental Market & Deli, was profiled in Food Service Monthly magazine's May 2017 issue. "Evelyn Bunoan, Filipina Chef Extraordinaire" by Alexandra Greeley describes the popularity of Evelyn's food at the Fili-pino embassy and her foundation, CHEW (Cancer Help Eat Well), to feed cancer patients.

Aviva Goldfarb sold her 14-year-old Six O'Clock Scramble business and is now offering marketing, PR, and writing projects for food and restaurant clients.

Pati Jinich's Pati's Mexican Table, the Emmy and James Beard award-nominated cooking and travel series, began its sixth season on PBS and public television stations in September. Pati's new 13-epi-sode season features the Mexican state of Oaxaca that has been hugely influential on Mexico's gastronomy.

Debra Moser and her husband, Mitch Berliner, were featured in the article, "Selling the Sizzle," in the summer issue of Edible DC. The story is about their MeatCrafters salami and sausage company.

Katherine Miller, founder of the Chef Action Network, was recognized by Food & Wine maga-zine as one of 2017's Most Innovative Women in Food and Drink.

Joan Nathan partnered with Whole Foods Mar-ket's Mid-Atlantic Region to offer prepared dishes and recipes for customers during the Jewish high holidays. Five dishes from Joan's new book, King Solomon's Table, were featured at Whole Foods' hot bars, prepared food cases, and bakery departments in seven states.

Nora Pouillon has been selected to receive the Gold Honor of Merit of the Republic of Austria.

Paula Shoyer has released her fourth cookbook, The Healthy Jewish Kitchen (Sterling 2017), featuring traditional Jewish recipes updated and made with natural ingredients, plus new trends made kosher.

Susan Soorenko was featured in a July 2017 Food Service Monthly magazine article, "I scream...You scream...We all scream...Moorenkos!" The article by Alexandra Greeley recounted Susan’s entry and hard-won success in the specialty frozen-dessert segment.Susan Wallace launched her new company, Sweet-freakz, specializing in chocolate brittle and other desserts.

Janet Yu's Hollywood East Cafe was chosen Num-ber 1 of the "10 best places to eat on the cheap in D.C. because nobody needs a $28 sandwich" in the September 25 edition of The Washington Post. Her dim sum selections were highlighted.

Rachel Hirschfeld

Mary Papoulias-Platis

Alison Leber


The Third Edible London Adventure Includes Scotland and The CotswoldsLDE London is delighted to announce

that EDIBLE LONDON 2018 will take place May 16–21. Sharing our culinary world for the third time, we have even more surprises in store! Begin your adven-ture north of the border as Dame Fiona Richmond and her colleague Wendy Barrie host EDIBLE SCOTLAND from Saturday, May 12 to Wednesday May 16. Then immediately after London with Sue and Ann, continue your culinary journey with Dame Jacqui Pickles as she shows you EDIBLE COTSWOLDS, starting Monday May 21 and ending on Thursday May 24.EDIBLE SCOTLAND HIGHLIGHTS:• A private visit to the Carmichael

Estate, home to Clan Carmichael to meet Chief of Clan Carmichael, and the Mochrum Estate, home to the rare Belted Galloway cattle.

• A whisky tasting and private dining hosted by Mary Contini at the family-run Cannonball Restaurant.

• Dinner with the Stars of Scotland Food & Drink at Wendy’s seaside studio.

EDIBLE LONDON HIGHLIGHTS:• A day at the amazing School of Artisan

Food at Welbeck Abbey in the heart of Sherwood Forest, hosted by the Lady of the Manor, Alison Parente.

• A private dinner in one of the City of London’s stunning Livery Halls.

• Dine-Around London with your Dame hosts who will take you to a favourite restaurant.

• Culinary tours—take your pick of east, west or central.

EDIBLE COTSWOLD HIGHLIGHTS:• Lodge and dine at the award-winning

Plough in Kingham, a village with medieval Cotswold stone and thatch cottages. Chef-Patron Emily Watkins will introduce her local food and drink suppliers.

• Prepare an elegant lunch at Thyme Cooking School on Southrop Manor Estate, and dine in the ancient Tithe Barn. Stroll across the fields to the ex-tensive herb garden of scientist-author Judith Hann.

• A private invitation by the own-ers of 600-year-old Little Sodbury Manor; enjoy exclusive use of their historic property for a day and night. Henry VIII showed off new bride Anne Boleyn here.

• Travel to Highgrove Estate to visit the extraordinary gardens of His Royal Highness, The Prince of Wales.

Limited spaces are available on all three tours—especially the Scotland and Cots-wold options, so reserve your spot at once by emailing [email protected] to request an application. A £500 deposit will secure your reservation—de-tails on request. Further details are on the London website. You must attend Edible London to be eligible for the optional add-on tours. www.lesdameslondon.org/edible-tour

By Bev Shaffer (Cleveland) Second Vice President, LDEI Board of DirectorsHopefully you’ve had an opportunity to explore

the outstanding offerings now available to you as a Dame through our LDEI Members’ Only Affin-ity Program.Many of these companies are Dame owned and

all are offering special deals that could support or further our careers, inform us, make our jobs easier, or simply bring us some culinary pleasure!These specials fall under the following categories:

Culinary Organizations, Culinary Schools and Education; Cookware, Cutlery and Appliances; Food and Drink; Professional Services; Travel and Lodging; Books and Publications; and “Other.” New companies are frequently being added, and

some of the offers are available for a limited time, so take advantage of all of them while they’re available to you.Let me entice you. The following listing of

companies and organizations are all currently participating: • American Culinary Federation• VINO VENUE Atlanta Wine School• The Cook’s Warehouse • Zingerman’s BAKE!• Emile Henry and associated brands: Duralex, Mau-

viel, Rosle and Lekue• J. K. Adams• Vitamix• Zwilling J.A. Henckels and associated brands:

Miyabi, Staub and Demeyere• Revol• Sur La Table• Whirlpool Corporation• Microplane• Anolon• WENTE Family Estates • BONNY DOON Vineyards• Bohoy Design• The Cook’s Cook and Fanbase• FOOD SEEN by Felicia Perry Photography• LIGHT CAUGHT• The Lisa Ekus Group• Hyatt Company Travel (worldwide offerings)• Ko`a Kea Hotel & Resort• Siriani Shipping Solutions

I am continually working on expanding this pro-gram to your benefit…so, if you or someone you work for would be interested in offering a discount to our membership, or if you have suggestions or ideas for other categories or companies to poten-tially include in this program, please contact me. My cell is (330) 441-2706 and my email is bev.

[email protected]. With your input, we can continue to make the Affinity Program an even more significant benefit of membership.Now… go to http://ldei.org/ Member LogIn,

then Sign In. Once you’ve done that, you’ll see Affinity Programs listed near the top. It’s time to SHOP!!

MEMBER BENEFIT: LDEI’s Affinity Program

London Dames (L-R): Sue Carter and Anne Dolamore share highlights at Conference on the latest Edible London adventure. Produce from renowned Borough Market near London Bridge. Photos: Susan Slack. The Firth of Forth is the largest estuary on Scotland’s east coast, spanned by bridges built in three consecutive centuries. Little Sodbury Manor is a 15th century Cotswold estate where translation of the Bible into English began. The Great Hall at The Worshipful Company of Innholders—number 32 of London’s 110 Livery Companies. It received a royal charter in 1514.

Dame Phyllis Ann Marshall was a true professional and a true friend to many. She passed away peacefully August 23, 2017. Phyllis Ann was a longtime food and beverage professional, a former President of the LDEI LA/OC Chapter, and one of the strongest forces for women in food and beverage in California. She attended many national LDEI Conferences and was very excited that Conference was coming to her own backyard in Newport Beach.Phyllis Ann always referred

herself as a “New Yorker” and was proud of it. She was born in Ami-tyville, New York and attended Cornell University, earning a Bachelor’s of Science in Foods Chemistry. She attended culinary school at La Varenne Ecole de Cuisine in France, where she worked with Julia Child and Le Cordon Bleu in London. Phyllis Ann was a driving force in the evolution and elevation of the Southern California restaurant industry for more than 40 years, during which she was recipient of various awards, including the Pacesetter Award as Entrepreneur of the Year. She also volunteered many hours to various food and beverage events and causes. And, she was a true friend of many chefs. Phyllis Ann was a strong life

source and a proud member of many culinary groups: Food Service Consultants Society, LDEI, and Chaîne des Rôtis-seurs. She also founded the Restaurant Management Program at University of California, Ir-vine. She taught cooking classes,

gave lectures, mentored many, and had a full-time restaurant consultancy business, which brought her great joy and hap-piness in working with countless food and beverage professionals. Her company was FoodPower, Inc, which she managed over 33 years. It is sustaining with one of her former colleagues as the new owner—something that would make Phyllis Ann both proud and happy.In 1977, Phyllis Ann joined

Chick, Ron, and Debbie Marshall in purchasing Mr. Stox Restaurant, a fine din-ing establishment in Anaheim, California. In 1980, they opened Elmer's Place in Fullerton. All of her experiences led her to cre-ate FoodPower, Inc., where she specialized in coaching industry leaders to leverage strengths, create concepts, refine menus, identify opportunities to increase revenue, and capitalize on the ongoing changes in dining-out patterns. Phyllis Ann loved her business, the people she met in food and beverage, and she loved helping others, especially women. Phyllis Ann, a remarkable

Dame, was a believer in harness-ing inner power and “going for it!” She loved life and lived it well. The essence of Phyllis Ann—her spirit and energy—will be admired and remembered. LDEI LA-OC misses Phyllis Ann, but her spirit will be with us forever. Donations can be made to the following:Orange Coast College FoundationPhyllis Ann Marshall Scholarship2701 Fairview RoadCosta Mesa CA, 92626 Credit Card donations can be

made online at: www.orange-coastcollege.edu/about_occ/Foundation

IN MEMORIAM


LaVerl Daily (Houston) LaVerl Daily, an honorary member of LDEI

Houston, passed away November 4, 2017. An incredible supporter and advocate of Japanese culture for over 50 years, she made extraordinary impacts in Houston and far beyond. LaVerl worked tirelessly in teaching and demonstrat-ing the Japanese flower-arranging art of ike-bana since returning from her first visit to Japan in 1960. She received a number of awards throughout her life for her service and dedi-cation, including a commendation from the Japanese Minister for Foreign Affairs in 2004. LaVerl was named Houston’s Woman of the Year in 1980, and in 2007, Houston Mayor Bill White proclaimed her birthday, September 10, as “LaVerl Daily Day” in her honor. By Amy Scott (Houston)

Kim A. Galavan (British Columbia) 1958-2017With a heavy heart, the BC Chapter is mourn-

ing the loss of a generous and dedicated member. Following a very private and long struggle with cancer, Dame Kim A. Galavan passed away on October 29, 2017. Kim had a big passion for

life. Described by friends as “…a force of nature with so much energy and enthu-siasm for life.” She was a “…source of wise advice.” Having lived abroad in such cities as Orvieto, Italy, and London, Kim respected, admired, and enjoyed cuisine from around the globe. She loved Orvieto, Italy. She introduced many people to Domenica Fiore products as COO of Fiore Fine Foods. Her decision to launch Fiore Fine Foods showed just how much she felt connected to and appreciated the food and farm-ing industry. Never sitting still, she continued her own professional development with Italy’s National Association of Olive Oil Tasters, and also developed her skills in cheese making and charcuterie. As co-owner of Pacific Yacht Charters in Van-

couver BC, she further fused together her knowl-edge of food, fine products, business acumen, and culinary arts. She also oversaw management of the 100-acre Fiore Farm in Western Canada. The farm breeds heritage livestock and poultry, and it grows organic vegetables, including many heirloom varieties.Kim will be missed by her peers, many friends,

and family members.

Phyllis Ann Marshall (LA/OC)


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Dames are winners! The 2017 grand-prize winner for LDEI’s M.F.K. Fisher Awards Excellence in Culinary Writing was Sandra Gutierrez (North Carolina), and three other Dames won third prizes: Cynthia Graubart (Atlanta), Elaine Cicora (Cleveland), and Kim Ode (Minnesota). That’s amazing considering only 15 Dames of over 2,300 members entered the 2017 contest.Time to step up and

enter your food stories! This year, it’s even easier to enter because (except for books), all entry materials may be submitted electronically—no snail mail or postage costs! Enter online by March 31, 2018, at www.ldei.org/index.php?com=awards&c=how_to_enter_mfkNINE prizes totaling $2,450 can be won!

The grand prize is $1000 and a trip to the 2018 LDEI Conference in Seattle, Wash-ington. Food stories written by women and published in 2017 are eligible to win this year. For each of the three categories below, three

cash prizes and certificates will be awarded: $500 to the category winner, $100 for second prize, and $50 for third prize, making a total of nine cash prizes. 1. Books2. Print media (magazine, newspaper, and newsletter food stories)3. Internet-based food articles or blogsFor more information, go to www.ldei.org or

email questions to [email protected] the best Dame writer win!

Sincerely,CiCi Williamson, Chair2018 LDEI’s M.F.K. Fisher Awards for Excellence in Culinary Writing

LDEI’S 2018 M.F.K. FISHER AWARDS

Ready for You to Enter!

DEADLINES SPRING ISSUE – JANUARY 10, 2018 | SUMMER ISSUE – APRIL 10, 2018FALL ISSUE – AUGUST 1, 2018

MEMBER MILESTONES membermilestones@aol. com Email to Member Milestone Editor, Dottie Koteski by the deadline listed above. Include: • CHAPTER• DAME’S NAME• Maximum 50 words for each Dame about personal honors or accomplish-

ments, but not about new product introductions or other promotions. Please include a website URL, if applicable. Press releases and cookbook covers are NOT accepted.

PHOTO: You may email a high resolution quality headshot to accompany your news (see below). You must submit a photo permissions form for the photo.Note: Due to space constraints, only two Member Milestones will be pub-lished per Dame per year.

CHAPTER PROGRAMS [email protected] Email up to 250 words about chapter events that have already occurred to Chapter News Editor, Nina Mukerjee Furstenau by the deadline listed above. Include:• CHAPTER• SUBMITTER’S NAME• Maximum 250 words for each chapter.• Captions for all photos submitted.Submissions that exceed 250 words will be edited to comply. Press releases are not accepted. We regret we don’t have space to print full menus but menu items can be included in the copy.

Note: “Chapter Programs” and “Member Milestones” may be dispersed through LDEI social-media channels, as well as in print and online.

PHOTOGRAPHY/IMAGES • Electronic images must be properly focused and in color

with a minimum resolution of 300 dpi (TIFF or JPEG). • Cell phone photos are acceptable if they meet requirements. • Do not send photos taken off the Internet or embedded

with text in Word files or PDF files. • Include photo credits, if required. • A photo permissions form must be submitted.• A maximum of three photos can be submitted per chapter.• ALL PHOTOGRAPHS MUST BE ACCOMPANIED BY

CAPTIONS OR THEY WILL NOT BE PUBLISHED.

LDEI regrets that we cannot include lengthy profiles of individual Dames due to space limitations. Dames’ accomplishments should be submitted to “Mem-ber Milestones” or to LDEI’s Closed Group on Facebook at https://www.facebook.com/groups/218435184886471/

E-NEWS (Not for the Quarterly) This bimonthly email newsletter reports upcoming events in other chapters. Include title, date, time, cost, a one-sentence description, and an email contact for your chapter’s events. Send E-News to the editor: Diane Wheeler, at [email protected] or [email protected].

UPCOMING in the spring issue • Double Decade Restaurant Owners:

Dames share their secrets of long-lasting success• Winner’s Reports—

2016 Legacy Awards

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Seattle Photo: Mike Mathes. Seafood photos: Cynthia Nims.

By Cynthia NimsBig cheers to Anita Lau, Trina Kaye and all the Dames

from the Los Angeles/Orange County Chapter for a wonder-ful conference in Newport Beach! Which means that plan-ning now gets into full gear for the next Conference, which takes place October 11-14, 2018, in Seattle. (Note that these dates are a couple of weeks earlier than usual.) Our home base will be the Renaissance Seattle Hotel downtown.With a theme of Gray Skies, Bright Ideas, the conference

team (co-chaired by Naomi Kakiuchi, Catherine Hazen, and Cynthia Nims) is working on program content that will inspire, inform, enlighten, and engage attendees. Tours, special events, and perhaps an optional event or two will allow you to explore the region and the outstanding foods and beverages that make Seattle such a distinctive culinary destination. In fact, we highly recommend you consider adding a day or two to your conference trip so you take in some extra excursions and experiences while you’re in town. More conference details will be shared over the coming months, so stay tuned!

OCTOBER 11-14, 2018

Documents

Newport Beach - ldei.org 18 Quarterly... · Trina Kaye, Marje Bennetts, Peg Rahn, Zov Kara-mardian, Hayley Nuygen, Anita Lau, Cathy Thomas. Right: Founder Carol Brock at The Newport