ldei w07 qtrly 01-11 f2 · 2013-06-21 · holly hadsell-el-hajji 2680 kaaipu avenue honolulu, hi...

WINTER 2007

20th Anniversary Gala • Chapter News • Member Milestones

Overheard at Conference • Nonprofit Regulations

2007LDEI Board of DirectorsPresidentToria Emas435C Grant Place, Unit # 11Chicago, IL 60614312-554-2141773-528-0622 [email protected]

First VP/President Elect

Katherine Newell Smith5525 Devon RoadBethesda, Maryland 20814310-907-7590301-907-7594 [email protected]

Second VP/Quarterly EditorJune W. Hayes2703 Stone EdgeSan Antonio, TX 78232210-496-0289210-496-8066 [email protected]

Third VP/Communications, PRTeresa Farney7220 Delmonico Dr.Colorado Springs, CO80919719-636-0271719-636-0202 [email protected]

SecretaryPeg Rahn25 Monterey LaneSierra Madre, CA 91024626-355-2084626-355-2084 [email protected]

TreasurerSuzanne Brown5415 Northland Dr404-252-7399404-252-5531 [email protected]

Immediate Past PresidentPat Mozersky204 Cliffside DriveSan Antonio, TX 78231210-492-4336210-492-4745 [email protected]

Director-at-LargeLila Gault259 W. 10th St. #5New York, NY 10014212-242-5644212-242-5644 [email protected] with Adelaide, Atlanta, Cleveland, Dallas, Miami, Minneapolis/St Paul, Colorado, Ontario, Charleston

Director-at-LargeGail Greene1405 Carriage LaneGarland, TX [email protected] with Austin, British Columbia,Hawaii, Kansas City, Philadelphia, Phoenix, San Francisco, Washington D.C.

Director-at-LargeHolly Hadsell-El-Hajji2680 Kaaipu AvenueHonolulu, HI 96822808-545-7559808-545-4164 [email protected] with Boston, Chicago, New York,Houston, Los Angeles, PalmSprings, San Antonio, San Diego, Seattle

Executive DirectorGreg JewellP.O. Box 4961Louisville, KY 40204502-456-1851502-456-1821 [email protected]

Editor’s CommentsIt is with great pleasure that I begin my second term as editorof the LDEI Quarterly. I look forward to the next four issues.

Congratulations to Pat Ward (Philadelphia) for submitting thewinning photo in the Pêche Melba contest. Merrianne Timko(Houston) continues our on-going Escoffier connection with herlight hearted look at the beginning of this famous dish. Thoseof you who missed Dario dell’Antonia’s presentation onEscoffier at conference, orchestrated by Merrianne with MarianTindall’s (Houston) and Marie LeNôtre’s (Houston) assistance,missed interesting Escoffier tidbits. Merrianne will write a shortarticle for each issue covering some of this information.

We welcome our 2007 Editorial Board: Toria Emas (Chicago), CiCi Williamson (WashingtonD.C.), Pat Mozerksy (San Antonio), Karen Levin (Chicago), Tracey Maurer (San Antonio), and Sarah Graham (Charleston). Submit your ideas for future articles to any member of theEditorial Board.

—June W. Hayes

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31

3 President’s Message

4 20th Anniversary Gala

9 LDEI History

10 Legal Issues: Nonprofit Regulations

12 Escoffier Presentation

14 Green Tables

16 Overheard at Conference

23 Pêche Melba and Escoffier

28 Members Eligible for LDEI Board

DEPARTMENTS

24 Member Milestones

26 Chapter News

30 Spring Submission Guidelines

31 M.F.K. and Endowment Fund Form

ON THE COVERThe Kansas City conference was THE place to be, anddesigner Pam Sullivan has captured some of the highlightsin our cover collage. You will find sunflowers and smiles arecurring theme throughout this issue.

Winter Quarterly 2007 3

DamesDames

Our hats are off to Carol Brock for

having the vision to develop LDEI.

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Coming down from an inspiring KansasCity conference where we celebratedtwenty years of growth and the ever-pres-ent influence of Auguste Escoffier intoday’s environment, it is appropriate toenvision the future. For the next year yourboard will communicate with all chaptersto strengthen our foundation. Local sta-bility will enhance our ability to expandthe scope of Les Dames d’Escoffier. Ourcharter will be “Dames to Dames.”Wherever possible we will feature exam-ples and opportunities for mentoring,whether it is chapter to chapter or to indi-vidual Dames. I invite you to share exam-ples of successful mentoring – Dameswho have influenced your life and careeror perhaps partnerships that have devel-oped through the Dames-to-Dames expe-rience so that others will benefit.

Pat Mozersky (San Antonio) should beproud of her year as president. Under herleadership Green Tables blossomed, anda cookbook initiative took flight. LesDames d’Escoffier chapters are at a piv-otal position to build bridges in our com-munities through our Green Tables effortsand to break down barriers for the lessfortunate or for people who are misin-formed about food sources, food quality,and other food and beverage knowledge.Chapter progress in Green Tables wascaptured by an inspiring video producedby Virginia Willis (Atlanta) with voice overby Carolyn O’Neil (Atlanta).

Pat will continue to offer her sage adviceand guide the cookbook process withMarcella Rosene (Seattle).

Peg Rahn (LA) as secretary will steer thenewly formulated Chapter Developmentand Expansion Committee that will ana-lyze the strengths of various chapters andinitiate guidelines for new chapters. NewDirectors at Large (DAL), Gail Greene(Dallas) and Holly Hadsell-El Hajji(Hawaii) join Lila Gault (NY), to assistchapters with challenges as well as spreadthe word of successes. Common trendswill be addressed on Teleforums and atthe 2007 conference in Dallas October18-20, 2007.

2005 Past President Dianne Hogerty (KC)and Executive Director Greg Jewell havedone a magnificent job on the newly avail-able Chapter Handbook, and Dianne’sorganizational skills and attention to detailwill be sorely missed on the LDEI Board.Thank you to outgoing Secretary GayeIngram (Phoenix), who organized ourboard meetings and worked with thewonderful duo of Gena Berry (Atlanta)and Eileen Spitalny (Phoenix) on theEpicurean Auction. New TreasurerSuzanne Brown (Atlanta) will work withGloria Smiley (Atlanta), out-going treasur-er, to keep our finances in order. Third VPTeresa Farney (Colorado) will build onKatherine Newell Smith’s dynamic net-work of press contacts and work on astylebook for LDEI communications.

We have come full circle and are back atthe 2006 conference where the KansasCity Chapter showcased the Heartlandthrough foods, beverages and the historyof the region. We thank Karen Adler,Marilyn Cupples, and Judith Fetig andthe Kansas City chapter for their warmhospitality and a beautiful conference.And who can forget Marie LeNôtre(Houston) graciously presiding over theEscoffier dinner? Not a detail wasmissed—from the reception withChampagne Mumm Cordon Rouge to the20th Anniversary Cake created by KCDame, Kay Benjamin. Guest of honorDario dell’ Antonia connected LDEI withall things Escoffier, and our partners out-did themselves.

By energizing our members—workingDames to Dames we can make a differ-ence. Please volunteer at the chapter andnational level to increase Green Tablesgood works, mentor each other, and workon special projects. By reaching out wereach up and exceed our goals. Thankyou to all the past presidents for carryingthe torch. We hope the flame that embod-ies inspiring, sharing, mentoring, and car-ing will be alive for the next twenty yearsand more.

Cheers,

Les Dames d’Escoffier

2006 LDEI Board: (Front) Gaye Ingram (Phoenix), Katherine NewellSmith (D.C.), Cate Simpson (BC), Pat Mozersky (San Antonio). (Back)

Lila Gault (NY), June Hayes (San Antonio), Gloria Smiley (Atlanta),Toria Emas (Chicago), Dianne Hogery (Kansas City).

20 thGalaANNIVERSARY

4 Les Dames d’Escoffier

Patti Ravensworth and Katherine Newell Smith(Washington D.C.) share memories at conference

The Spirit of Success

Showcasing the Vision...

the Memories...

the Experiences

Carol Brocks’s vision resulted in today’s reality.

Toria Emas, Guest of Honor Dariodell’Antonia, and Pat Mozersky.

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Kansas City Dame Kay Benjamin created the spectacular cake. Thewheat symbolizes Kansas and fields of plenty, the grapes the fruit ofthe vine, and the Eiffel Tower repeated the centerpiece decorations

and reminded us of our ties to Escoffier’s French heritage.


Boston: Terry Golson, Kim McElfresh, Lisa O’Connor,Lucille Giovino.

Atlanta: (Front) Debi Loftis, Gena Berry, Gloria Smiley.(Back) Suzanne Brown, Barbara Pires, Lenada Merrick,

Barbara Petit, Kathleen Perry. Carol Brock

Chicago: (Front) Mary Abbott Hess, Toria Emas (LDEIpresident 2007), Barbara Glunz-Donovan, Nancy

Brussat-Barocci (LDEI president 1996), Ina Pinkney.(Back) Patty Erd, Sara Reddington, Brenda McDowell,

Karen Levin, Abby Mandel (LDEI president 2001), ElaineGonzalez, Joan Reardon.

Zola Nichols

Dolores SnyderCate Simpson Di-Anna Arias Dianne Hogerty

Dario dell’Antonia

Dallas: (Front) Sharon Van Meter, Shelby Schafer, GailGreene, Renie Steves (LDEI president 2002).

Deborah Orrill, Dotty Griffith, Dolores Snyder (LDEI president 1991), Mary Kimbrough.

Dottie Koteski Cleveland: Marilou SuszkoHouston: Marian Tindall, Judith Boykin, Marie

LeNôtre, Merrianne Timko.


Minneapolis St. Paul: Mary Bartz, Colleen Miner, Lois Tlusty.

Kansas City, our Host Chapter: (Front) Lisa Farmer, MartaBainum, Dianne Hogerty (LDEI president 2005), Judith

Fertig, Kathy Denis, Donna Cook, Marti Rolofson, KirstyMelville. (Back) Rebecca Miller, Mary Pfeifer, Mariann

Vandenberg, Kay Benjamin, Karen Adler, Marilyn Cupples,Nancy Byal, Roberta Duyff, Terry Bustamante, Roxanne

Wyss, Vicki Johnson, Kathy Moore, Sara Cox Dotty Griffith

New York (Front) Joan Carris, Lee Wooding, Beth Allen,Carol Brock, Emily Spicer, Lynn Fredericks, Suzen

O’Rourke. (Back) Deborah Mintcheff, Alison Awerbuch,Mary Ellen Griffin, Myra Clement, Roberta Morrell, Eleanor

Sigona, Hilary Baum, Lila Gault. Karen Adler

Palm Springs: Cherine Fanning, Mary Clare Mulhall,Zola Nichols, Karen Groeniger.

Philadelphia: (Front) Charlotte Ann Albertson, Ann-Michelle Albertson. (Back) Claire Boasi (LDEI

president 1989), Nancy Miller, Eileen Talanian, Dottie Koteski.

Phoenix: Terri Nacke, Gaye Ingram, Eileen SpitalnySan Antonio: Di-Anna Arias, Susan Johnson, June

Hayes, Pat Mozersky (LDEI president 2006), Tracey Maurer.

Annie Boutin-King

Dario dell’Antonia and Gala Chair Marie LeNôtre

Holly Arnold-Kinney


Seattle: Marcella Rosene, Alice Gautsch Formen.

Washington, D.C. (Front) Joan Hisaoka, KatherineNewell Smith, Annie Boutin King, Kelly Morris.(Back) CiCi Williamson (LDEI president 2003),

Teresa Farney, Phyllis Frucht, Patti Ravensworth,Janice McLean, Ann Yonkers (LDEI president 1995).

Guests observed traditional Escoffier dinner protocolof napkins tucked in. Special dinner-size damask napkins with the LDEI logo embroidered on one

corner went home with guests.

Gaye Ingram

Joan Hisaoko

Karen Levine

Nancy Miller Gloria Smiley Lila Gault Mary Kimbrough

LDEI bracelet, originally modeled on a simple napkin ring, took pride of place as a surprise at

Tracey Maurer’s place setting.Harry Tindall

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Tracey Maurer

Lois Tlusty

Deborah Orrill Eileen Spitalny Mary Pfeifer Eileen Talandian

Nancy Byal Phyllis Frucht Cherine FanningPat Mozersky Toasted

LDEI’s Accomplishments

“Attending the first LDEI

conference in New York

in 1986 set the stage for

my involvement with this

powerhouse of talent...

I have cultivated many

invaluable friendships

and professional

associations over these

20 years.”

—Renie Steves

Renie Steves (Dallas, LDEI President 2002)


History

Carol Brock shared a treasure trove of LDEI memorabilia with conferenceattendees. Cushion arrangements of various colored roses donated bythe Boston Chapter graced each table beneath the Eiffel Towers and ondisplay tables.

In this LDEI 20th Anniversary year, we salute the women who laid the groundwork in the 1970s for our illustrious group: Carol Brock,then Sunday food editor of the New York Daily News; MaryLyons, marketing and communications director, Foods and Winesfrom France; Elayne Kleeman, creator of the first U.S. wine auction at Heublei; Helene Bennett, executive director, Wine andfood Society; Beverly Barbour, an international education, marketing and public relations professional; and Ella Elvin, foodeditor, New York Daily News.

“Les Dames d’Escoffier—as an organization and as individuals—is composed of the ‘leaders among leaders’ the founders set outto identify at a time when men dominated the professions.Women, now a force in the culinary and hospitality professions,are achieving greatness. Many leading women in wine, food, andhospitality are our members,” says Grande Dame Carol Brock.

How do you print in a small space the history of thousands ofwomen who have contributed to the successes and advance-ments of culinary professions over the past twenty years? Youdon’t, for it is impossible. The accomplishments are breath taking,the verve is inspiring, the foresight and determination rival ven-tures and adventures seen on television or in movies. In fact,LDEI’s history would make interesting viewing for one and all. Toget in touch with our roots, see a recently updated history atldei.org.

— June W. Hayes

Beverly Barbour Soules, an LDEIfounding member, is shown with KateMacMurray, the newest LDEI member

(at conference time).

Carol Brock and CiCi Williamsontoasted Kay Benjamin’s show-stopping

cake prior to the 20 AnniversaryEscoffier Gala Dinner.

Carol’s priceless array of papers, photos, and awards depicting LDEI

history will be on display at the Museé Escoffier de l’Art Culinaire.

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LES DAMES D’ESCOFFIER’S PASTIS THE WAY TO THE FUTURE


Jacqueline A. Henson, Partner, McKenna,Long and Aldridge LLP, Washington, D.C.,an attorney who specializes in charitableorganizations, conducted a one-hour ses-sion on recent developments and obliga-tions at the LDEI Annual Meeting. Jackie’spractice focuses on the representation oftax-exempt and nonprofit organizations,and she serves as general counsel for sev-eral nonprofit trade associations, publiccharities, churches, private foundations,and social welfare organizations. She is adirector of the National Center forNonprofit Law, which is headquartered inWashington, D.C. Jackie has helped sever-al Les Dames Chapters to obtain their tax-exempt status. Following are Q&A’s withtimely information to help you know if yourchapter is in compliance with the currentIRS requirements for charitable organiza-tions. CiCi Williams interviewed JackieHenson as follows:

Q. Why doesn’t LDEI’s tax-exempt statuscover chapters?

A. The IRS requires each organization thatwants to be recognized as a charitableorganization to apply for that recognitiondirectly with the IRS. In certain cases, if acharitable organization “controls” otherorganizations, the controlling organizationmay apply for a group exemption from theIRS. LDEI does not want to control its chap-ters, nor does it have the resources to doso. As a result, each chapter must apply forrecognition as a public charity with the IRS. All U.S. chapters must obtain thisrecognition in order for the organization tobe an LDEI chapter. (Canada and othercountries have their own charitable organi-zation laws.)

Q. What are permissible tax-exempt pur-poses and activities for LDEI chapters?

A. A chapter’s purposes and activitiesmust be either:

(i) Educational—The chapter’s activitiesmust be educational in nature. Holdingseminars, workshops or lectures, or con-ducting classes, all with the purpose ofeducating the public about food, wine,hospitality, nutrition, food technology, thearts of the table and related fields, are per-missible educational activities. With theexception of Board meetings and GeneralMembership meetings, the general publicshould be invited to these programs.

(ii) Charitable—These activities areintended to benefit the public generally orthose who are disadvantaged. Raisingfunds for homeless shelters and raisingfunds for, and making scholarships to,deserving female students interested inpursuing careers in food, wine, hospitality,nutrition, food technology, the arts of thetable or related fields are examples of per-missible charitable activities. It is perfectlyacceptable to award scholarships towomen only.

If a chapter is organized only for social pur-poses and does not conduct educationalor charitable activities, it neither meets theIRS requirements for a charitable organiza-tion nor the mission of LDEI. Such groupcannot be a chapter of LDEI.

Q. What has changed in the IRS require-ments for applying for recognition for charitable organization status?

A. Changes in the application process arelargely the result of the IRS tightening itsapproval process for charitable organiza-tions. The exemption application has near-ly doubled in size. Much more informationis required, particularly information regard-

ing the relationships of directors and offi-cers to the organization. Fewer organiza-tions are now applying for charitableorganization status. It also takes longer forthe IRS to review such an application andrecognize the organization as a charitableorganization.

Q. Who must file yearly IRS returns?

A. Charitable organizations normally withannual gross receipts of less than $25,000are not required to file an informationreturn on IRS Form 990 or 990-EZ. If achapter has annual gross receipts between$25,000 and up to $100,000, it may fileForm 990-EZ; chapters with gross receiptsover $100,000 must file the long Form 990.

There is a change in the law beginning in2007. Organizations with annual grossreceipts normally of less than $25,000must file an annual electronic notice withthe IRS with the organization’s legal name,any name under which it operates or doesbusiness, its mailing address and websiteaddress (if any), its taxpayer identificationnumber, the name and address of a princi-pal officer, and evidence of its continuingbasis for exemption from filing Form 990.If an organization fails to provide thisnotice or file Form 990 for three consecu-tive years, its charitable organization sta-tus is revoked. The organization must thenfile a new application for exemption.

Q. Must donations be acknowledged?

A. Federal law requires your chapter toprovide an acknowledgment letter to alldonors who give your chapter $250 ormore. It’s also a prudent measure for fur-thering the relationship between yourchapter and its donors.

Legal IssuesNONPROFIT ORGANIZATIONS: KEEPING UP

WITH DEVELOPMENTS AND OBLIGATIONS


Q. Does this include items purchased at chapter auctions?

A. Only the amount ABOVE the fair market value of an item may be considered a dona-tion for tax purposes. For example, if the winning bidder pays $200 for cookware valuedat $150, that person would have made a $50 charitable contribution. However, if the itemis purchased for $100 (below the fair market value), there is no charitable contribution.

These types of transactions are typically referred to as “quid pro quo” contributionsbecause the donor receives something in return for the donor’s contribution. It is part-ly a contribution and partly a sale for goods or services. If the total amount paid to thechapter is more than $75, the chapter must inform the donor, in writing, that the amountof the donor’s charitable contribution is limited to the excess of any money paid by thedonor less the fair market value of any goods or services received by the donor. Thechapter must also provide the donor with a good faith estimate of the fair market valueof the goods or services that the donor received.

Q. How do you value a donation received as part of the price of a fundraising dinner?

A. Here are two examples.

(i) If the chapter holds a dinner at a restaurant and the ticket price is $95, but therestaurant typically charges $50 for the food, the charitable contribution is $45 (the tick-et price less the market value).

(ii) Suppose the chapter holds a dinner at a location where all the food and services aredonated to the chapter. The ticket price is $95. The fair market value of the food/serv-ices is $45. The charitable contribution is still $50 (the ticket price less the fair marketvalue). The “cost” to the chapter is irrelevant.

Q. Can a chapter pay one of its members for services?

A. Yes, provided the amount that the chapter pays for such services is equal to, or lessthan, the fair market value of such services. For example, if the member is a graphicartist and designs menus and newsletters for restaurants, the chapter could pay thismember for designing its newsletter. The amount paid, however, cannot exceed the fairmarket value of such design services.

Q. Do proxies count at board and general meetings?

A. With respect to membership meetings, and provided your state’s laws and yourbylaws allow for member proxies, a member can give her proxy to someone else toattend the meeting in her place and vote accordingly. The proxy counts both in deter-mining whether a quorum is present and also whether a certain matter or resolutionpasses or fails.

With respect to board meetings, however, the general rule is that directors may not giveanother person a proxy to attend the meeting and vote in her place. This is because adirector is elected by the members, not the director’s proxy or designee. Most statesallow directors to participate in meetings by conference call. This is considered atten-dance at a meeting and not a proxy.

Q. Is it legal to have chapters in other countries?

A. Yes. Numerous tax-exempt organizations have affiliates around the world. The roomis “getting smaller” in a global way. Foreign chapters of LDEI must have their country’sequivalent of a charitable organization before becoming an LDEI chapter.

Jackie welcomes inquiries from

chapter officers. Here is her

contact information:

JACQUELINE A. HENSON,Partner, McKenna, Long &

Aldridge, LLP

1900 K Street, N.W., Suite 100Washington, D.C. 20006-1108

Work: (202) 496-7549 (direct)

Work: (202) 496-7500 (law firm’s general office number)

Cell phone: (301) 379-7549

[email protected]

CiCi WilliamsonWashington D.C. Chapter


PRESENTATION

LDEI was honoured to have Monsieur Dario dell' Antonia,President of the Escoffier Musée de l’Art Culinaire inVilleneuve-Labout Village, France, attend the Kansas CityConference as a guest speaker, thanks to Marie LeNôtre(Houston).

Guest Speaker Dario dell’Antonia…On Chef Georges Auguste Escoffier

The breakout session, entitled “Auguste Escoffier—A New Perspective,” was staged as a TV-style interview where Merrianne Timko (Houston) posed questions to M. dell’Antonio as theysat in easy chairs. He also presented a short video about the museum. It was a relaxed andenjoyable hour with political quips, friendly ribbing of the French and English, and anecdotesabout Escoffier’s life.

The top restaurants and hotels in England had the best French chefs, and so AugusteEscoffier spent most of his career in England. So enamoured were the English with Frenchfood and French chefs that they allowed their kitchens to be run entirely in French. In turn,the French liked the British for their great consumerism and designed two of the most famouswines in the world for the English palate: Krug Champagne (aged longer, with an older taste)and Claret (or what we call simply “Bordeaux”), the Bordeaux blend that became famous theworld over.

Chef Escoffier’s greatest legacy is being an important leader in the development of modernFrench cuisine. He recorded and created the world’s classic recipes and elevated cooking tothe status of a respected profession. He organized his kitchens by the brigade system, witheach section run by a chef de partie and replaced the practice of serving all the dishes atonce, instead serving each dish in the order printed on the menu as we do today.

The Escoffier Museum of Culinary Art, of which M. dell’ Antonia is director, is dedicated to Auguste Escoffier, “King of Chefs and Chefof Kings.” Installed in the house where Escoffier was born, the museum is comprised of eight exhibition rooms. Escoffier was an inven-tor as well as a chef. He created A-1 Sauce for King Edward, the bullion cube, the olive pit remover, and a potato slicer, among manyother things. See www.fondation-escoffier.org/escoffier for additional information.

By Cate Simpson, Vancouver, British Columbia

Terry Golson (Boston) says, “Attending conference is a means ofcatching up with friends and reuniting with each other as we learnnew things and connect with the past.” Hearing about Escoffier connects us even further. “We are grateful that M. dell’Antonia tookthe time to join us—now we have made another new friend,” saidCharlotte-Ann Albertson (Philadelphia).


Dr. Lerner spoke about her various New York Times best sell-ers: The Dance of Anger, The Dance of Intimacy, The Danceof Connection, and her recently published The Dance ofFear. We were comforted as she explained that good rela-tionship models take practice, practice, practice. So welearned that being on the journey was just fine—not havingarrived at the destination was okay too. Her description of adysfunctional family as “a family with more than one personin it” made us all laugh knowingly.

I would love to see Dr. Lerner write a book about businessrelationships—particularly those that involve women. Shehad much wisdom regarding learning to calm things downand clarifying limits that would be useful in the workplace aswell as in personal relationships. I can see a business valuesstatement derived from the high points of her talk:

1. Say what you think and feel about things that matter.

2. Refrain from sharing thoughts or feelings unless appropriate.

3. Clarify the limits of what you can do or give.

4. Calm things down.

5. Warm things up/speak to the positive.

6. Listen to understand.

7. Respect differences.

8. Define a bottom line that is not negotiable under pressure.

9. Share strengths, competencies, and vulnerabilities in abalanced way.

10. Keep behavior congruent with values, beliefs, and goals.

Dr. Lerner concluded that maturity (which we all desire) restson our ability to decide how and when to say what towhom, and this makes honesty possible.

BREAKING NEW GROUND

10 STEPS TO CLARITY & COURAGEKeynote Address

Kim McElfreshBoston Chapter President

Di-Anna Arias (San Antonio), with Dr. Lerner after her presentation.

One of the benefits of going to LDEI Conference is access tospeakers and experts that we would not otherwise have anopportunity to meet or hear. Keynote Speaker Dr. HarrietLerner shared with us, laughed with us, and even teared-upwith us as we learned what it is that courage requires us to do.It is easier being a wimp…but not wanting to be one, we listened and learned.

Kim is in charge of LDEI web site development and welcomes yoursuggestions and assistance.

"Each of us can devel-op healthy relation-ships on the path tosuccess if we think ofothers," say DianneHogerty (KC), andRenie Steves (Dallas).


CONFERENCE ATTENDEES APPLAUDED THE

Efforts of Their PeersBeginning with an all-organic breakfastcoordinated by Rebecca Miller (KC) and pre-pared by Kansas City restaurateur JaneZieha-Bell using natural and local foods, topresentations following the spectacularvideo prepared by Virginia Willis (Atlanta),who combined still and moving pictures withtargeted quotes, with voice over by CarolynO’Neil (Atlanta). Each chapter has a copyand can learn firsthand what other parts ofthe country are doing. Conference attendeesreturned home inspired to accomplish evengreater things during the coming months.

Green Tables Chair, Lynn Fredericks (NY)has dedicated thousands of hours to thedevelopment of this all-important element ofLDEI philosophy and stewardship, enhancingLDEI’s mission ten-fold. She thanked steer-ing committee members and chapters for

their amazing support and unselfish contri-butions of time and resources, both in sup-porting LDEI’s vision and in bettering theircommunities with local chapter projects, asshe paved the way for the lively video thatsaid it all. Each chapter received a copy toshare with members.

Hilary Baum’s (NY) passion for GT is evidentin her dedication to the Initiative since itsinception (Dame Baum was a key developerof the GT Program Handbook presented atconference in September ‘05) and in herwork in sustainable food systems through theinsightful dialogues she orchestrates throughher Baum Forum at www.baumforum.org.

3rd VP/ PR Katherine Newell Smith (D.C.)introduced the panels and acknowledgedChipotle Grill’s generous donation of resources

and talent in designing the distinctive GreenTables Initiative logo and in donating fundsfrom local fundraisers. She has garnerednational publicity for LDEI this past year,including a New York Times article.

Once a week, 30 students and chef-instructors fromSeattle Culinary Academy (SCA) rise before dawnto travel 60 miles to the verdant Skagit Valley togarden on a one-acre plot donated by Skagitoniansto Preserve Farmland. In the afternoon, the groupvisits small farms, ranches, dairies, and processingfacilities in the region to gain valuable insight intothe delicate balance of the growing cycle, sustain-able agriculture, and the connection between farmand table. SCA is believed to be the first culinary

school in the United States to offer a course onSustainable Food System Practices.

Submitted by Braiden Rex-Johnson. Expanded infor-mation on this project, presented by Alice Gautsch atthe Kansas City Green Tables Seminar, included a CDshowing the verdant area, with commentary fromSeattle Dames, school staff, and Skagitonians. Requesta CD from [email protected].

Seattle’s Skagit Valley Farm to Table Initiative

From Garden Gate to PlateFood journalist Marilou Suszko (Cleveland) pre-sented their chapter’s spectacular GT project: theyouth garden adjacent to Heather Haviland’sLucky Cafe. Dame Haviland was inspired by thegoals of LDEI’s Green Tables initiative—so much so

that she partnered with a local garden expert andtransformed the vacant lot adjacent to her restau-rant into a food garden tended by local youth. TheCleveland Chapter supported the effort with afundraiser, and Dame Haviland purchases the foodfor her cafe.

Lynn Fredericks

Alice Gautsch

Hilary Baum Virginia Willis Katherine Newell Smith


Paula Hamilton is co-chair of the SF GT Initiative and is in herown right a fountain of information about California statewideinitiatives to bring healthful food and food education to morechildren. Paula described the Sunol Ag Project her chapter issupporting, which encompasses over 20 acres in Oakland and isfarmed by immigrant farmers and includes a youth educationcomponent. Food grown in the project is sold within disadvan-taged communities via the People’s Grocery and other distribu-tion outlets.

Haley Matson-Mathes discussed the Hawaii Chapter’s raceagainst time in producing their beautiful cookbook in only sixmonths and extolled the 100% cooperation of all chapter mem-bers in achieving this enviable accomplishment. The HawaiiFarmer’s Market Cookbook: Fresh Island Products from A to Z,edited by Joan Namkoong and Hayley Matson-Mathes, fea-tures local farmers and 75 products and is a project of theHawaii Farm Bureau Federation. The recipes were developedand the photographs taken by Hawaii Dames and local farmersin support of sustainable agriculture. Proceeds from the bookwill be returned to the farmers’ markets in Hawaii.

Susan Johnson (San Antonio) presented an overview on working with at-risk teens in the garden therapy project founded by Jenny Mattingsley, now in its sixth year. She sharedinsights and outlined a simple plan for beginning a similar project. Jenny coordinates the interaction with the students, theschool system, and the chapter members who teach cookingclasses. She has just finished installation of the raised beds for anew garden and is working with a new staff. Contact DameJohnson, whose personal interests center on nutrition, cultures,and food pathways, at [email protected] for details.

Barbara Petit ”Be creative, be resource efficient,” said BarbaraPetit (Atlanta), who went on to say, “You must have the rightpeople, the right timing.” She urged all members to make con-nections, encourage sustainable gardening, and seek financialsupport. The Atlanta Chapter funds keynote speakers, culinaryscholarships, gardening tours, community gardens, and seeksout professional advice. They worked with Chipotle to raiseapproximately $6,000 for Camp Twin Lakes, where children withdevelopmental and health problems can work in a therapeuticgarden and use the crops at their meals. “Make connections,”she stressed.

Keri Evjy, Coordinator of the National GardeningAssociation’s Adopt a SchoolGarden Program, presentedmotivational statistics andresearch information about thevalue of gardening withinyouth education. As shedescribed the program in moredetail, Dames in the audiencebecame increasingly excited aboutadopting schools within their chaptercommunities to participate in the program.

For more details go to LDEI.org or contactthese presenters directly.


Here’s the “dish”... some of the

fascinating things we learned

and foods we sampledAT CONFERENCEOverheard

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LDEI Past Presidents Dianne Hogerty (2005), Beverly Barbour Soules(1997), Nancy Brussat Barocci (1996), Founder Carol Brock,

Dolores Snyder (1990), Pat Mozersky (2006), CiCi Williamson (2003), Ann Yonkers (1994), Claire Boasi (1989), Renie Steves (2002),

and Abby Mandel (2001).

By June Hayes, Tracey Maurer & Suzanne Brown

Our Kansas City conference was filled with smiles, sunshine andsunflowers, the state flower.


Colorado members Holly Arnold-Kenney, Marlys WilcoxenConnor and Teresa Farney said their chapter’s Green

Tables projects are “growing” a great following.

Carol Brock shared fascinating memories of LDEI’searly days with San Antonio Dames Di-Anna Arias and

Susan Johnson, and her pride in younger members’current successes, especially the women making

progress in tough culinary careers.

We were the first to hear 2007 trendsRestaurant owners and chefs are gleeful over the national predic-tion that business will be up, up, up in 2007. Jane Zieha-Bell(Kansas City) already sees this in her Bluebird Bistro that focuseson organic and natural locally sourced foods.

Specialty foods are flying out the door according to Nancy Brussat(Chicago) who has recently opened a bigger, more exciting store.Eileen Spitlany (Phoenix) agrees.

Ann Yonkers (D.C.) and Abby Mandel (Chicago), among the firstto promote the trend years ago, are thrilled at the increase infarmers' markets across the country.

Marcella Rosen, June Hayes, and Alice Gautsch Formanlaughed about the new buzz phrase, “puppy dogged.”(Did you know? That’s when your server kneels downto eye level to talk with you in hopes of bigger tips

because he or she is so friendly.) continued

Sharon Van Meter, a pro-ducer for Food Network,slowed down long enoughfrom her travels with severalof the big shows filming on

the road to tell everyone a little about the 2007 Dallas conference.Want to learn the “dish” on the stars? Sharon’s not telling anything butthe good stuff, but that’s interesting behind the scenes news. She alsomanages to cater, be a guest chef, and work with Viking. Wow!

Sharon Van Meter

BC is home to exciting trendsin organic foods according toNancy Wong, Cate Simpson,

and Wendy Taylor

Can you believe Dames get to live in or near SanFrancisco!? Paula Hunt, Elaine Corn, Carolyn Wente,Beverly Barbour Soules, Kate MacMurray, and Sandy

Hu are among the lucky ones.

2007 trends...

Miami’s Susan Weinstein and Lucila Jiminez told newsof chapter members we met in 2006 and compliment-

ed Kansas City’s efforts.

Los Angeles Dames Virginia Evans, Phyllis Vaccarelli,and Nancy Eisman share a passion for interesting and

exotic foods.


AT CONFERENCEOverheard continued from p. 17

Bottled water sales are also up and predicted to grow in 2007. Have youencountered a Water Sommelier yet? Would you like to be among thefirst in this field? "Ask water expert Howard Staley anything you want toknow about water," says Susan Weinstein, LDEI fundraiser (Miami).

Marilyn Cupples (Kansas City) says that upscale hotel catering is all therage. In fact, catering in general seems to be gaining in all parts of thecountry, says Di-Anna Arias (San Antonio).

Customers are buying better wines. Average price now $30-$50. Higherin some markets, says Barbara Gluntz-Donovan (Chicago). CarolynWente (SF) agreed.

Red onions, pricier than yellow, are taking over in all stratus of food servicebecause their color adds zest and conveys the "flavor" message to other-wise bland looking foods. Taste tests show that subjects overwhelmingchose foods with red onions over those with yellow onions. This suddenpopularity has farmers hopping, for it is difficult to find seeds for the prettyvarieties: red wing, red bull, and salsa. How about growing your own in akitchen garden?

Aimee Olson, Kitty Crider, and Edna LynnPorter said Austin’s food scene continues

to be exciting, and the Texas CulinaryAcademy is making headlines.

Sarah Graham, Charleston’s dele-gate, turned out to be a walkingfont of information about herbal

remedies and international foods.

Pat Mozersky, Marcella Rosene and ToriaEmas discussed cookbook details and

some of the great ideas Marcella gatheredfrom conference delegates.

Chefs Janis McLean, Carla Hall, and AnnaSaint John helped the French chefs pre-pare for the Washington D.C. Escoffier

Gala at the French Embassy.


San Diego delegates Karen Ward and Marie Kelly wereon the scene at every event, enthusiastically support-

ing the Kansas City chapter’s great conference.

Hat’s off to Gena Berry and Eileen Spitalny, silentauction co-chairs, for raising more than $35,000!

Lenada Merrick and Lucila Jiminezkept an eye on their favorite

auction items.

EVERY MEMBER IS ENCOURAGED TO PARTICIPATE.

The LDEI cookbook was all the talkduring conference. The plans aregreat, and if you haven’t sent in arecipe there’s still time…..Last weheard, entrées and side dishes wereopen, and if your recipe or food wis-dom is fabulous, don’t hesitate tosend in a recipe for any category,says Pat Mozersky (San Antonio).

Editor Marcella Rosene’s (Seattle)sends a big “thank you” to every-one who met the December 1deadline for first submissions. Shehad received 150 recipes just oneweek into December.

Note these dates on your calendar:

2007 Schedule

March 1 – Final submissionsApril 1 – Sorting and selectionJune 1 – Testing completedJuly 7 – Photography finishedSept. 1 – Manuscript delivered

Autumn ’08 – Rollout! Start planning a special event for

your chapter launch!

NEED A RECIPE? E-Mail [email protected]. Tell her what youneed, and she’ll match you up withany number of the recipes thathave been submitted for the cook-book. You’re free to use therecipes on two conditions:

1) That you will not use them forpublication 2) that you’ll get backwith feedback on their viability, etc.

We want everyone possible tobecome familiar with the materialin our recipe bank. And the time isNOW.

WE ARE STILL ACCEPTING SUB-MISSIONS and especially needrecipes for simple, versatile, price-less recipes — particularly maincourses and side dishes

LDEI COOKBOOK

From Marie Kelley (SanDiego)…..“I admit it. I travel toeat. To taste a culture—to learnabout a culture through it’sfood. To meet a farmer, admirean artisan, or chat with a chef.To me, markets are right upthere with museums. I thinkthere’s nothing more exciting inour culinary universe today thanthe way the world is coming tous,” she says.

So True!

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AT CONFERENCEOverheard continued from p. 19


Seminars were filled with trends and interesting information.

Pat Mozersky (San Antonio) discussedplans for a March book tour to chapters

with Joan Reardon (Chicago) at the M.F.K.Fisher Awards Luncheon.

Executive Director Greg Jewellkept us on our toes.

We learned that KC is the meltingpot of “Que” styles: sweet, spicy,smoky all meld here.

Barbeque Queens Karen Adler and JudithFertig shared insider’s secrets for succu-lent beef and other grilled and smoked

foods the Kansas City way.

New York Dames were ready for the fun-filled “Jeansand KC Que” evening.

Sharon Hage’s tiny York(Dallas) was listed in the Top50 Restaurants in the US in

Gourmet magazine’s Octoberissue. Way to go!


Katherine Newell Smith (D.C.) andTeresa Farney (Colorado) paused at Fervere Bakery on the pre-conference tour.

Rebecca Miller (KC), Marketing Director, Whole Foods,told Toria Emas (Chicago), “We are honored to be apart of connecting the dots from farmer to table. Ourmarketing objectives are to help local growers and edu-cate the public on the importance of sustaining theearth’s food supply. This ‘green initiative’ aligns beauti-fully with the LDEI Green Tables initiative.”

Level Vodka’s MollyLindquist and Dominic

Fadin told us, “Theideal drink begins withthe perfect ingredients

as do relationships.LDEI is an ideal partner

for us.”

A BIG THANK YOU TO OUR

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Bread, Bistro and Chocolate

Packed with gustatory aromas, sights and tastings, the pre-conference tour to Fervere (fervor) artisan bakery, Blue BirdBistro, and Christopher Elbow chocolates was “top toque.”

We lunched at Dame Jane Zieha-Bell's Blue Bird Bistro, lodged in an 1890s houseonce used as a doctor’s office. Jane depends upon 50 local producers and spoke ofthe difficulties of juggling 30 weekly deliveries from farmers to supply the restaurant’sneeds. Our wines, from Oregon, New Mexico, Argentina, and France, were organic.

The last stop was literally a “piecede resistance” as we sampled thehand-painted chocolate bonbonsat Christopher Elbow. The post confer-ence farm tour was also a hit.

—CiCi Williamson, D.C. Chapter

Kim McElfresh (Boston), Marcella Rosene (Seattle),Jane Zieha-Bell (owner Blue Bird Bistro, Kansas City),

Nancy Eisman (LA), Patricia Penzey Erd (Chicago), Lisa OConnor (Boston), and Marian Tindall (Houston), at

Bluebird Bistro pre conference lunch.

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PartnersPartners

continued


continued from p. 21

And there were tips on putting the pieces of the puzzle together. Dena Kline (KC) reminded everyone that FamilyFeatures Syndicate is a cost effective way to market prod-ucts and services through community newspapers and websites and Dames should know theycan promote their own companies with the tools we provide.” And Mountain Valley Spring Waterwas at every function, thanks to Howard Staley. Chapters have benefited from their support intheir own cities, as well. “We are pleased to partner with LDEI,” he said.

Dame Nancy Eisman (LA), said, “We’re a fifth yearsponsor and like LDEI, we’re expanding into sustain-able initiatives such as organic.”

And when it’s time to prepare our meals, ourthoughts turn to All-Clad Metal Crafters’ exceptionalproducts. “This is our second year as a LDEI sponsor,and I am happy to be here. We enjoy meeting asmany of you as possible and learning about yourinterests,” said Chris Williams.

All-Clad offers LDEI members an exclusive savings of40% on suggested retail (excluding sets), plus anytax. Valid January 1 through June 30, 2007, with freeshipping within the U.S. Sorry, shipping charges outsidethe U.S. apply. Visit http://www.allclad.com/ for fullinventory and [email protected] for THEofficial order form.

“It’s a joy to hear the great comments from Dameswhen they taste our products,” said Eileen Spitalny,herself a Phoenix Dame and co-owner of FairytaleBrownies. We are thrilled she shares her delicious wareswith us each year!

“The Dames I’ve met have inspired me. I am honored to be a new member, and to share our wines with such knowledgeable and appreciative women,” said Kate McMurray of McMurray Ranch.

Amy Hoopes, Gallo Family Vineyards, told us shethinks of many “LDEI members as her mentors.” Welook forward to seeing her each year—and of course,the great wines.

Brenda McDowell and Mary Barts enchanted our palateswith a delicious salad at the partner lunch—featuring beef,of course, carved by Chef Michaele Musel and enjoyed byJoan Reardon and Sara Reddington.


Recently, while preparing a recipe for GrilledPeach Melba, I noted that the magazine articleaccompanying the recipe made no reference tothe origin of Pêche Melba, perhaps the mostfamous dish created by Escoffier. I wondered iftoday’s gourmets have become apatheticregarding foreign languages and [if they and we]have lost touch with the culinary past.

Culinary dictionaries note that Escoffier creat-ed Pêche Melba in honor of the Australianopera singer Dame Nellie Melba (1861-1931).Escoffier’s handwritten recipe has survivedand says the original version of the dish wasinspired by Melba’s role in Wagner’s operaLohengrin at Covent Garden in 1892 or 1893,at a time when she was staying at the SavoyHotel. Escoffier, wanting to create a surprisefor Melba at a small dinner party, commemo-rated the mythical white swan in the opera.

Les Pêches au Cygne may have included theswan nesting on spun sugar and strawberryleaves instead of covered with spun sugar, fordescriptions of the presentation vary. It waspresented in a silver bowl nestled betweenthe wings of a swan sculpted from a block ofice—a simplified version of more complexpièce montées popularized by the famousearly 19th century French chef Câreme.

The later addition of raspberry sauce mayhave been prompted when Melba requestedthe recipe for Pêche Cardinal au coulis deframboise from Escoffier, and commentedthat she loved a red berry sauce. This famil-iar version of Pêche Melba – without thespun sugar or the ice swan, and with theaddition of raspberry purée – dates to whenEscoffier placed the dish on the menu for theopening of the restaurant at the CarltonHotel in July 1900. Peaches were in season, and Pêches Melba appeared on the menufor the two months of their peak availability.

In SouvenirsInédits, Escoffier rec-ommended peaches fromMontreuil, located near Paris. Hemay very well have utilized the new andimproved methods of transportation to shippeaches from Montreuil to his Londonrestaurants, although peaches were grownin England. Escoffier was knowledgeableregarding the history of cuisine and wouldhave known of Louis XIV’s patronage ofMontreuil’s peach trees and that this royallink would appeal to his English clientele.

Escoffier’s Les Fleurs en Cire, first publishedin 1885, revealed his interest in creating waxversions of flowers for table décor as well ashis love of flowers. Escoffier also emphasizedin this book the importance of color harmo-ny when selecting fruits and flowers—per-haps another reason why Escoffier may haveadded the raspberry purée to Pêche Melba.

Author’s note: Escoffier named other dishesafter Nellie Melba, including Supremes deVolaille Melba and Coupe Melba. A type ofdried toast was originally named Toast Marieafter the wife of César Ritz, but was laterrenamed Melba Toast after Nellie Melba sam-pled and enjoyed it.

Congratulations to Pat Ward, PhiladelphiaChapter, for submitting the winning photo in thePêche Melba contest.Photography: Michael Brennan, North ParkStudiosFood Stylist: Pat WardProp Stylist: Lynn Wilson —Merrianne Timko, Houston Chapter

E S C O F F I E R A N D

Pêche MelbaPêche Melba, perhapsAuguste Escoffier’s mostfamous dish, illustratesthe evolution of arecipe over time.

Changing With the Times

As haute cuisine was simplified forhome cooks, Escoffier’s Pêche Melbachanged with the times. Escoffierregretted that the recipe changed so often.

Le Guide Culinaire, 4th Edition (1921),specified peaches poached in vanilla syrup.

Ma Cuisine’s recipe called for peeledpeaches sprinkled with sugar and theoption of finely sliced green almonds.

Souvenirs Inédits says “Pêche Melbais a simple dish, and any variation onthis classic version of the recipe willruin the delicate balance of its taste,”said Escoffier.

An increase in the popularity ofpeaches during the late 19th centurycoincided with Escoffier’s investiga-tions of new methods for canning andpreserving fruits. To his horror, home-makers began using canned peachesand thinned raspberry preserves tocreate an inexpensive version ofPêche Melba at any time of the year.

24 Les Dames d’Escoffier24 Les Dames d’Escoffier

Member MilestonesHEADLINERS

Grande Dame Caroline Rose Hunt honored as a Distinguished Alumnus ofthe University of Texas

Caroline Rose Hunt (Dallas) has been honored as a DistinguishedAlumnus of the University of Texas. She is founder and honorarychairman of Rosewood Hotels & Resorts, a privately held ultra-luxury hotel management company that operates premier prop-erties around the world.

Hunt’s journey began in 1980 with the transformation of “a pala-tial relic (an old mansion in Dallas) into The Mansion on TurtleCreek, a world-class hotel and restaurant.” Today she continuesto “guide the growth and overall vision” of 15 luxury hotels andresorts worldwide.

Hunt is the author and editor of two cookbooks, The CompleatPumpkin Eater and A Family Cooks as well as Primrose Past, anovel of life in Victorian-era England. Her creation, LadyPrimrose’s Royal Bathing and Skin Luxuries, are available atNeiman Marcus, Bergdorf Goodman and specialty shops interna-tionally. She has been named one of 100 Most Influential Womenin the United States and one of the 50 Most Powerful Women byLadies Home Journal.

Ann-Michelle Albertson

Ann-Michelle Albertson (Philadelphia) was the only femaleamong a panel of five judges for SYSCO, Inc. Chefs’ Competitionwith Taste & Tour of the Countryside sponsored by EventsMagazine at Drexelbrook Corporate Conference Center inOctober. Ann-Michelle received training at LaVerenne, Paris, theCulinary Institute of America, Johnson & Wales, L’Academic deCuisine, Peter Kump’s New York, and the New England CulinaryInstitute. Along with her mother, Charlotte-Ann Albertson,founder of Albertson’s Cooking School in 1973, she and sister,Kristin Albertson, assist in leading culinary tours and teaching.

Mary Ann Esposito

Authenticity, history, and tradition are just three tenets of MaryAnn Esposito (Boston) and her cooking that have made her one

of America’s best-known and most loved television chefs. HerPBS cooking series, Ciao Italia, has been on television for 17years, making it television’s longest-running cooking show.

Broadcast coast-to-coast and internationally, Mary Ann is asrenowned for her knowledge of traditional Italian cuisine as herwarm, encouraging approach to instructing her audience-of-all-ages. Roughly 1.4 million viewers tune in to their local PBS chan-nels each week to learn from her...but it wasn’t always that way.Back when Ciao Italia hit the airwaves the country was more famil-iar with Julia and Jacques, and the Galloping and FrugalGourmets than they were with the virtue of olive oil.

Lucille Hooker

Jacala Mexican Restaurant's 57th anniversary was honoredrecently by the State of Texas with the coveted Texas TreasureBusiness Award. Lucille Hooker (San Antonio), a member of theQuinones family who has operated the family owned restaurantduring this time, is senior partner and business manager. Threegenerations have helped achieve this success.

Mary Ann Esposito Lucille Hooker

Caroline Rose Hunt Ann Michelle Albertson


ATLANTAMELISSA LIBBY has published Atlanta Cooks at Home (CityBooksPublishing, November 2006). The book includes over 150 recipesfrom top Atlanta chefs and beverage pairings from Whole FoodsMarket. Atlanta Dames SARA LEVY (food stylist), GENA BERRY(recipe tester) and REBECCA LANG (indexer/editor) also participated.

SUSAN PETERS and OPHELIA SANTOS have won the 2006Cordon d’ Or—Gold Ribbon International Annual Cookbooks &Culinary Arts Award in the Culinary Magazine section for their workon the fall 2005 issue of Flavors—the Forum for Atlanta Food Cultureand Dining. Susan and Ophelia will be presenters at the 2007 IACPconference in Chicago at a seminar entitled “Cognac’s KissingCousin: Pineau des Charentes.”

BRITISH COLUMBIAKAREN BARNABY, renowned cookbook author, newspapercolumnist and Executive Chef at Vancouver's The Fish House inStanley Park, has been inducted into the BC Restaurant Hall ofFame. Karen was chosen by an industry panel of 60 judges for heroutstanding contribution to the restaurant industry in BC. Karenwas Chapter President in 2002.

JULIE BURKE recently won the Best Corporate Event Award atthe 2006 Star Awards presented annually by the Canadian EventsIndustry. She won for a corporate team-building event her com-pany, Tall Order, designed for West Jet Airlines. She is also nom-inated in the Best International category for the Event Solutions2006 Spotlight Awards in the US.

CHICAGODEBRA CRESTONI'S career as the only woman wine importer inthe States is heralded in Ann Matasar's new book Women ofWine, published by the University of California Press this past fall.

NICOLE BERGERE won her THIRD Gold medal at the SpecialtyFine Food Fair in London in September, an equivalent of an Oscarfor fine food. Nicole’s signature crackers were rated Number Oneby Chicago magazine in the August issue.

ONTARIOLYNN CRAWFORD, Executive Chef at the Four Seasons HotelToronto, is the first Canadian woman to compete on the popular

Food Network show "Iron Chef America." She challenged IronChef Bobby Flay. The show will air in early 2007.

NATALIE MACLEAN published a Hot New Wine Book: Red,White, and Drunk All Over: A Wine-Soaked Journey from Grapeto Glass. The book explores the international wine world: its his-tory, evocative places, and charismatic personalities. The bookhas been described as A Year in Provence meets KitchenConfidential then goes Sideways.

PHILADELPHIAELIZA GREEN's latest book, Starting With Ingredients, is indeed"Quintessential Recipes for the Way We Really Cook," with 100chapters focusing on a single ingredient. She has been the exec-utive chef at the 4 star Ristorante DiLullo and listed in thePhiladelphia Inquirer Culinary Hall of Fame.

SAN ANTONIOSUSAN HAMILTON JOHNSON, an experienced and accom-plished chef, cooking teacher, and caterer, is a member of theinaugural graduating class at the Center for Foods of theAmericas culinary school located in San Antonio. Although inbusiness for herself for many years, she decided to take on thisnew challenge as a means of staying in touch with current trends.The school, directed by Dame Shelley Grieshaber, is under theauspices of the Culinary Institute of America. The curriculum’sfocus will be on foods of the Americas, with an emphasis on LatinAmerican cuisine and culture.

SAN FRANCISCOELAINE CORN aired 20 long-format stories on public radio inSacramento, a personal milestone for a print journalist who hassuccessfully converted storytelling to the technical wonders ofradio. A story on Northern California’s award-winning caviar andthe man who tastes it all day, every day, was picked up by NPR.

Susan Peters Ophelia Santos Eliza Green Susan Johnson Elaine Corn

—Compiled by CiCi WilliamsonWashington D.C. Chapter

Spring deadline is March 1. See page 29 for submission guidelines.

Member Milestones

chapternewsPalm Springs’ Luncheon was in “Heady”Surroundings

By Jacqueline Bachar

The Palm Springs Chapter recently celebrated its 10th anniversarywith a luncheon at the former home of actress Hedy Lamar. Currentowner Robert Rock gave an informative talk and tour of the beau-tiful house and grounds, and Dames prepared an array of saladsand desserts that were served poolside. The funds raised from thisevent went to a special LDEI scholarship in the name of chaptermember Maureen Daly who recently passed away.

Minneapolis Event Delivered Wine, Womenand Song—and Fabulous French Food

By Nancy Weingartner

Who better to carry on the grand dining tradition started a centu-ry ago by August Escoffier than another notable French chef in theTwin Cities? Chef Vincent Francoual, who routinely tops the lists oftalented chefs compiled by the local media, prepared a five-courseFrench dinner for more than 70 guests for Le Gourmet Soiree 2006,the bi-annual fund raiser for the Minneapolis/St. Paul Chapter.

Proceeds from the third annual event went to scholarships forfemale culinary students and a donation to the EscoffierFoundation and Museum of Culinary Arts. The elegant dinner, inthe spirit of Escoffier, was accompanied by live music from theChamber Music Society of Minnesota, featuring its artistic director,Young-Nam Kim. A live auction rewarded participants with a richassortment of culinary gifts and events from a cooking class andlunch for six with Chef Vincent to a four-day weekend near “ThePheasant Capitol of the World,” which brought in $2,500. Eachguest took home a complimentary copy of Bistro Chicken byMary Evans.

26

San Antonio Escoffier Gala

By June W. Hayes

San Antonio’s food elite gathered October 28 to celebrate AugusteEscoffier’s 160th Birthday at the newly opened Pearl Stable, a beau-tiful venue that exemplifies adaptive reuse of historic buildings. Thebuilding is located on the grounds of the newly opened Center forthe Foods of the Americas that is housed in the old Pearl Brewery.Guests purchased books for the culinary school’s library andinscribed their name on a bookplate for each one.

The silent auction featured 85 assorted gifts or services; The liveauction showcased a hunting trip to Rollie Blackwells’ StoneyRidge Ranch, a corporate retreat from Suzanne Armstrong at herNolte Farms Resort, a gourmet dinner to be prepared by Dames,and a surprise appearance by Marie Antoinette extolling the temp-tations of a lavish dessert and champagne betrothal party for 30guests orchestrated by Di-Anna Arias, Catering by Don Strange ofTexas, Inc. She had seen the movie opening the previous weekendand created her idea within just one week.

Cheese Tray 101

“A jug of wine, aloaf of bread,

[and a servingof cheese]

underneaththe bough is

happinessenow.”

By Joan ReardonSofia Solomon, importer of produits de luxe, presented aneducated and memorable approach to cheese selection to anenthusiastic sold-out group of Chicago Dames and theirguests at Nicole’s Bakery. Linda Goodman transformed thework room into a fitting setting for the event.

Noteworthy Highlights of the Evening (edited for space):

• Goat’s milk cheese, from the Berry region of France in the LoireValley and Selles-Sur-Cher from the Anjou region served with Domaine de la Collonge Pouilly-Fuisse

• Soumaintrain from Bourgogne, an ideal end-of-meal cheese. Pairwith Parent Bourgogne Rouge 2003 or with well-balanced, full-bodied Burgundies from the Côtes de Nuits and the Côte de Beaune

• Isère region Saint-Marcellin. Light and fruity Beaujolais, Côtes duRhone, Gigondas, and Châteauneuf-du-Pape will complement.

• In Alsace known as Munster; in Lorraine known asGéromé, the seventh cheese tasted has officially been called Munster-Géromé since 1978. Serve with cumin (caraway) breads or potatoes boiled in their skins andAlsatian wines.

—Paraphrased fromThe Rubiyaiyat of

Omar Khayyam

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Chapter News (cont.)

Exotic Persian Cuisine and Art

By Jane Mengenhauser

In honor of Najmieh Batmanglij’s new cookbook, From Persia to Napa, a Persian-themed celebration featuring cuisine based on the new book was held at The TextileMuseum, Washington, D.C. The reception started with a stroll through the gardens anda sampling of hors d’oeuvres featured in Najmieh’s new book, and Dames mingled withmuseum supporters during a private viewing of an exhibit on classical Persian carpetfragments led by Textile Museum Director and Curator Daniel Walker.

Authentic tar music, a traditional instrument from Persia, played in the background andcomplemented the exquisite buffet prepared by Lisa Bodager of Design Cuisine.Thanks to Najmieh and congratulations to Program Chair Sandy Jones for organizingthis wildly-successful sold-out event that launched the fall season.

Escoffier Birthday Gala

By Celeste McCall

Washington D.C. Chapter’s Escoffier gala, planned by Co-chairs Annie Boutin-King,Carol Cutler, and Phyllis Frucht, was a fitting tribute to a great man and LDEI. The ele-gant October soiree, held at the Ambassador of France and Madame Jean-DavidLevitte’s beautiful residence, was secured by French-born Annie.

Among the attendees were LDEI Founder Carol Brock (New York) and LDEI PresidentToria Emas and her husband Bill, who flew in from Chicago. Guests, who were usheredinto the lovely “Red Room” and greeted with flutes of Gold Label brut ChampagneCharbaut, mingled, enjoyed fabulous hors d’oeuvres, and bid on silent auction items.Choices included a luxurious vacation for two, a Ritz-Carlton chef to prepare dinner at thewinning bidder’s home, a selection of top notch wines, and a “Royal Movable Feast.”

Dinner was served in the Salon des Boiseries at beautifully appointed tables beneathglittering chandeliers. Guests enjoyed a feast for the eyes and the palate, as they dinedon a lavish 5-course menu prepared by Carla Hall, Janis McLean, and Anna Saint John,and the embassy’s residence chef, Bertrand Bellengier. Carole Palmer selected theFrench-style American artisan cheeses, and Annie Boutin-King selected the outstand-ing wines. The event garnered $16,000. Ten percent of the proceeds went to theEscoffier Museum.

New York’s Edible Garden

by Jackie Ehlert-Mercer

In 2005, Jackie Ehlert-Mercer set her sights on the issue of childhood obesity in NewYork and New Jersey and established an Edible Garden at the Havemeyer House, theofficial residence of the President of Ramapo College. Today, in place of an empty lotthere is a beautiful edible garden on the campus of “New Jersey’s Public Liberal ArtsCollege,” recognized by two national publications as among the best in the north. Thegarden is modeled after the late Grande Dame Julia Child’s Copia garden in Napa.

LDEI founder Carol Brock and Ehlert-Mercer co-chaired the first fund-raising event,raising $15,000.00 with the assistance of 62 other women, among them Dames AbigailKirsch, Emily Snyder, Shelley Clark, Christine Deussen, Laura Maioglio, Rosa Ross,Alice Axenfield-Storm, Louisa Hargrave and Paulette Satur. Edible Garden projectswill include nutrition education and programs for minority students, nutrition educationfor students at high risk eating disorders, diabetes and obesity, scholarships for childrento attend summer camps to learn about food and nutrition, and teacher scholarships toattend summer camps to learn how to incorporate nutrition knowledge into their sciencecurriculum.

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Compiled by Karen Levin. Send Chapter News by March 1 [email protected], and photos to [email protected]. Photos will

run based on quality and space. Text will be edited for space.

Gala co-chairs Phyllis Frucht, Annie Boutin-King,Carol Cutler, Madame Jean-David Levitte (wife of

the Ambassador of France), and chapter presi-dent Joan Hisaoka.

Joan Hisaoka, Rachel Hayden, B.J. Cutler, MelDavis, and Beverly Brockus.

L to r: Alice Axenfield-Storm, Jackie Ehlert, CarolBrock, and Rachel Hirschfeld—four of the 60founders of the Havemeyer Edible Garden.


ATLANTAGena Berry, CPCESuzanne BrownCathy ConwayDoris KoplinDebi LoftisLenada MerrickMary MooreKathleen PerryBarbara PetitBarbara PiresGayle SkeltonGloria SmileyVirginia Willis

AUSTINKitty CriderAimee OlsonEdna Lynn PorterLisa Smith

BOSTONDiane BoyleKatherine ChristieLisa Ekus-SafferNancy FisherLucille GiovinoTerry GolsonAnne HopkinsDenise KiburisKim McElfreshLisa O’ConnorBarbara SpencerJoan SweeneySimone Williamson

BRITISHCOLUMBIACate SimpsonWendy TaylorNancy Wong

CHARLESTONSarah R. Graham

CHICAGOJennifer AndersonMaria BattagliaJean Marie BrownsonNancy BrussatMadelaine BullwinkelQueenie BurnsToria EmasPatricia ErdBarbara Glunz-DonovanElaine GonzalezRita GutekanstCarol HaddixMary Abbott HessJudith HinesKristin JamesRose KallasKaren Levin Lois LevineNorma MaloneyAbby MandelBrenda McDowellIna PinkneyJoan ReardonSara ReddingtonNancy RodriguezCarol SmolerJill Van Cleave

CLEVELANDCrickett KarsonLilli LiefMarilou SuszkoLaura Taxel

COLORADOHolly Arnold-KinneyCinnamon CombsMarlyss ConnorTeresa FarneyDALLASKristine AckermanShari CarlsonGail GreeneDotty GriffithMary KimbroughMargie McAllisterDeborah OrrillErin PetitClara PorterShelby SchaferSue SimsDolores SnyderRenie StevesSharon Van Meter

HAWAIIShawn BadhamHolly Hadell-El-HajjiHayley Matson-MathesShannon Piper

HOUSTONJudith BoykinMarie LeNôtreGina LiuzzaMerrianne Timko

Marian C. TindallMargaret Tindall Vera

KANSAS CITYKaren AdlerMarta BainumKay BenjaminAnn BrockhoffTerry BustamanteNancy ByalDonna CookSara CoxMarilyn CupplesKathy DenisRoberta DuyffJudith FertigDianne HogertyVicki JohnsonDena KleinKirsty MelvilleRebecca MillerKathryn MooreMary PfeiferMarti RolofsonMariann VandenbergRoxanne WyssJane Zieha-Bell

LOS ANGELESCatherine EvansPeg RahnPhyllis VaccarelliNancy Eisman

MIAMIElizabeth AdamsLourdes CastroAnn L. ChassenSimone Diament

Victoria Pesce Elliott Virginia Flores-GodoySuzie FrancoJoan GreenLucila JimenezJen KaretnickCarole KotkinAriana KumpisCharlene MerrittJackie MurrillJuanita PlanaMarsha Susan

MINNEAPOLIS/ST. PAULMary Bartz Carole BrownDeb CorrellMary Ellen Evans Joyce Hendley Colleen Miner Barbara StrandLois Tlusty

NEW YORKBeth AllenAlison AwerbachAlice Axenfield-StormHilary BaumJean BayrockCarol BrockBarbara Seelig BrownJoan CarrisShelley ClarkMyra ClementJackie EhlertRuth FisherLynn Fredericks Lila Gault

Sitting board members may serve two terms in the same office. The 1st VP movesup to President automatically, but other positions may change yearly. Bylawsexcerpts state:

A Nomination Committee, comprised of a representative from three chapters—one from the East, Central and West, will produce a single, uncontested slate ofofficers and directors from a list of qualified individuals. Candidates must haveattended at least one business meeting within the last three years as a delegateor a qualified observer and may be chapter- or self-nominated. Seated delegateswill ratify the slate. The list of qualified members, kept by the Executive Director,is available on the LDEI website and in the LDEI Quarterly. Contact NominatingCommittee Chair Gloria Smiley (Atlanta), [email protected], with ques-tions or see the complete bylaws at ldei.org or in the 2007 Membership Directory.

FOR 2008LDEI BOARD ELECTION

Eligible Dames

Meet your 2007 Board of Directors: Front l to r: Toria Emas, president (Chicago); Holly Hadell-El-Hajji, Director at Large

(Hawaii); Gail Greene, Director at Large (Dallas); PatMozersky, Immediate Past President, (San Antonio). Back:Lila Gault, Director at Large (New York); June Hayes, 2nd

VP/Quarterly Editor (San Antonio); Katherine Newell Smith,1st VP/Fundraising /Incoming President (Washington D.C.);

Teresa Farney, 3rd VP/Communications & PR (Colorado); andSuzanne Brown, Treasurer (Atlanta). Not pictured is Peg

Rahn, Secretary (Los Angeles).


Mary Ellen Griffin Louisa Thomas Hargrave Sue Huffman-Robison Nancy Jessup Abigail Kirsch Deborah Mintcheff Pamela Morgan Roberta Morrell Suzen O’Rourke Marsha Palanci Olga Rigsby Eleanor Sigona Saralie Slonsky Emily Snyder Lee Wooding

ONTARIOIngrid Gangestad

PALM SPRINGSCherine Fanning Nancy Groeniger Shan Jacobsen Mary Clare Mulhall Zola Nichols Ellen Yohai Sneider

PHILADELPHIAAnn-Michelle Albertson

Charlotte Ann Albertson Dr. Claire Boasi Louise Ceccarelli Dorothy Koteski Nancy Miller Eileen Talanian

PHOENIXGaye Ingram Terri Nacke Eileen Joy Spitalny

SAN ANTONIODi-Anna Arias Rollie Blackwell-Devlin June W. HayesSusan H. Johnson Tracey Maurer Pat MozerskySaundra C. Winokur

SAN DIEGOCarole Bloom Janet Burgess Marie Kelley Judi Strada Karen Straus Karen Ward

SAN FRANCISCOAntonia Allegra Beverly Barbour-Soules Dolores Cakebread Elaine Corn Jerry DiVecchio Jeannette Ferrary Paula Hamilton Sandy Hu Suzanne Reifers Judd Karen MacKenzie Kate MacMurrayCarolyn Wente

SEATTLEAlice Gautsch Foreman Joy Gulmon-Huri Gretchen Mathers Dorene McTigue Christina Orchid Marcella Rosene

WASHINGTON, D.C.Annie Boutin King Beverly Brockus Mel Davis Lisa De Stefano Phyllis Frucht Connie Hay Rachel Hayden Joan Hisaoka Michele Jacobs Celeste McCall Janis McLean Kelly Morris Patricia Ravenscroft Katherine Newell SmithCiCi Williamson Ann Harvey Yonkers

Eligible Dames continued from p. 28

Wishes to congratulate all the LDEI Chapters for their efforts to improve the quality of food in this country with their inspirational GreenTables Initiatives…

Breaking New Ground TogetherWhole Foods Market and Les Dames d’Escoffier International…

For more information and store locations, visitwww.WholeFoodsMarket.com

Whole Foods Market, Overland Park, Kansas…a Proud Sponsor of the LDEI International

20th Anniversary Conference this year…


Please submit your ideas for future articles or profiles to [email protected]. The EditorialBoard is in the process of planning the next several issues, and we welcome suggestionsfrom all Dames who are interested in planning, writing, photographing or serving on com-mittees to explore long-range strategies and ideas.

REQUIREMENTS FOR ALL PHOTOGRAPHS

Mail or email all photos to the Editor: June Hayes, 2703 Stone Edge, San Antonio, Texas78232 or [email protected].

• Digital photographs must be scanned at a minimum of 300 dpi and be good qualityto be considered. People must be identified. Include photographer credits if needed.

• Glossy photos should be identified on the back and include photographer credits ifneeded. Please do not use marker or gel pen.

FORMAT FOR MEMBER MILESTONES & CHAPTER NEWSPlease place the correct information at the beginning of each submission.

MEMBER MILESTONESDame’s Name (xx Chapter)25-50 words as you would like to see it appear in print. Interesting or important business-related activities or honors. Submissions with photos will receive prominent positions. Pressreleases are not accepted. E-mail to CiCi Williamson at [email protected] by March 1,2007. Entries received after this date will not appear. The editorial board will place yourentry in Headliners if warranted.

CHAPTER NEWSChapter and Title of Event (By your name, officer or title if any)50-100 words per event as you would like to see it in print. We regret we do not havespace for menus. List the photos at the end of the description. Include IDs and credits.Submissions not conforming to this format may not be printed due to deadlines and volunteer’s lack of time. E-mail to Karen Levin, [email protected] by March 1, 2007.

E-NEWSLETTER GUIDELINES

A bi-monthly publication to keep you informed about events in other chapters and toencourage networking. The “Traveling Dames” section lists professional conferences orevents where you may find other Dames for networking. Do not send press releases.Include an email contact, date, time, cost for chapter events. Lack of space prevents member milestones, product news, listing of cooking classes or tours. You will receive areminder “call for e-news” email. Respond to [email protected].

LOOKING FOR...

News of your Chapter’s Escoffier Dinner or Gala for the spring issue with tips on what worked and lessonsyou learned.

Mentoring Dame to Dame: Mother-Daughter, Sisters, orother Relatives who are members of Les Dames for anarticle in the summer issue.

Your ideas for future articles. Please [email protected]

Due to lack of space, photos may be limited to two (2) good quality photos per chapter. Poor photos or photos lacking IDs will not appear. Thank you for understanding.When possible, submissions that did not make Chapter News or Member Milestones due to lack of space will appear in the next issue.

SUBMISSION GUIDELINES


M.F.K. Fisher Endowment Fund Donation Form

Honor friends and loved ones with a donation celebrating their life or their passing. What better giftfor birthday, anniversary, honoring an achievement, speaker honorarium, or memorializing a lost friend

than continuing LDEI’s goals.

Please mail to Greg Jewell, PO Box 4961, Louisville, KY 40204 or fax 502-456-1821.

One donation per form please. Download additional forms at LDEI.org. Your donation and honoree will be listed online, in the Quarterly and acknowledged by the LDEI Treasurer. Thank you.

Retain a copy for your records.

My tax deductible donation is for a ____ Celebration ____ Honorarium ____ Memorial

Honoring ____________________________________________ Chapter ________________(Gifts may be made for non-members of Les Dames d’Escoffier as well)

My Name ___________________________________________ Chapter ________________

Address ______________________________________________________________________

Method of Payment (Circle one) Check _______ MC/Visa/AMEX # ____________________

Expiration Date ___________ Signature __________________________________________

Joan Reardon (Chicago), author of A Stew or a Story, her latest book on M.F.K. Fisher's writings, and

Kitty Crider share a warm moment.

Kitty Crider (Austin), CiCi Williamson (D.C.), awards chair, andKitty's sister, Betty Latimer

A Toast to...CONGRATULATIONS TO KITTY CRIDER,

2006 M.F.K. FISHER AWARD WINNER

“ ”"Winning this award is like 'butter on the biscuit.'I never wrote to win; I wrote from my heart," said Kitty.

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NONPROFIT ORG.

US POSTAGE

PAID

NEW ALBANY, IN

PERMIT #62

Adelaide, AustraliaAtlantaAustinBostonBritish Columbia, CanadaCharlestonChicagoCleveland/Northeast OhioColoradoDallasHawaiiHoustonKansas City/Heart of AmericaLos AngelesMiamiMinneapolis/St. PaulNew YorkOntario, CanadaPalm SpringsPhiladelphiaPhoenixSan AntonioSan DiegoSan FranciscoSeattleWashington, D.C.

Conference UpdateMARK YOUR CALENDARS NOW FORTHE NEXT TWO LDEI CONFERENCES!

Dallas Conference 2007 Co-chairsDeborah Orrill, Sharon Van Meter

and Chapter President Mary Kimbrough

Hawaii Conference 2008Cochairs Haley Matson-Mathes

and Holly Hadsell-El-Hajji

Les Dames d’Escoffier InternationalP.O. Box 4961, Louisville, KY 40204

October 18-21, 2007—Dallas, Texas

We’ll show you our part of Texas in an excitingconference we have entitled “Cowgirls &Culture.” We’ll see Fort Worth—a town wherefabulous art collections coexist with agriculture,and you’ll also experience Dallas’ history and itschic environs, from the elegant Adolphus Hotel,our headquarters hotel with a five star restaurant,to the exciting Zodiac Room at Neiman-Marcus.You don’t want to miss this one!

October 2008—Honolulu, Hawaii

Start planning your trip by saving vacation days toadd on to conference and make your stay a realholiday. We’ll have the best of all worlds: Lovely,affordable rooms at the Parc Hotel, with meetingsand meals across the street at acclaimed sisterhotel, the Halakulani. More news to come asplans are finalized. Aloha!

ldei w07 qtrly 01-11 f2 · 2013-06-21 · holly hadsell-el-hajji 2680 kaaipu avenue honolulu, hi...

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