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LDEI Pride
Grande Dame Carla Hall
San Antonio's Star Humanitarian
From the Editor
“The authentic self is the soul made visible.” - Sarah Ban Breathnach
This year is whipping by impossibly fast. I turned 40 in April, married my best friend in May, celebrated the twoyear anniversary of my studio in June… and here we are already on our third issue of the feast. With all the mile stones we plan for, execute, and celebrate in our lives, it’s crucial to stand poised in our authentic selves—only from there can we continue to grow.
Authentic is a word that seems to be buzzing around lately—one that has certainly claimed more real estate in my mind. On one end of the spectrum, this term can stir debates if/when a dish or recipe claims to be authentically from a particular region, culture, or time; and on the complete other end of the spectrum, authentic has the power to empower an individual to live confidently in their truth. No matter where you stand on the ‘it’ word of the moment, it is certainly the word that most prominently comes to mind when I think about the stories shared in this issue of the feast
First up, a very inspiring profile on our newly named Grande Dame Carla Hall (pg 4)! At 60, this powerhouse is serving up words of wisdom from a life well lived and shares a glimpse for a few of her future plans. “Live your authentic life,” Carla told me in our interview. “Figure out what it is you want to do regardless of what someone tells you. Really stand in your own individual truth.” Her interview was the perfect segue for an open letter shared by London Dame Chef Jen Greenhalgh in An Ode to Pride (pg 9). Finally, we celebrate the upcoming 100th birthday of Grande Dame Rosemary Kowalski from San Antonio (pg 10). Rosemary, a founding member of the San Antonio Chapter, leads by example. Read about this extraordinary woman’s journey: from donating trays of food to her church to building one of Texas’ premier large-scale catering empires—all while keeping philanthropy at the forefront.
As always, this issue would not have been possible without the support, contributions, and guidance from so many wonderful people: President Kathy Gold, VP Stephanie Jaeger, 2nd VP Anita Lau, 3rd VP Kersten Rettig, Susan Slack, Deborah Mintcheff, Jennifer Goldman, Joni Keith, and Greg Jewell. I thank you all!
I bid everyone a blessed, healthy, peaceful, empowering, and awesome rest of your summer.
See you in Phoenix, right?! Cheers,
Kendra Rex, Editor (Philadelphia)
SAN ANTONIO’S STAR HUMANITARIAN
9 AN ODE TO PRIDE
Conference Patron Program 2024
Are you ready for our upcoming Conference in Phoenix? We hope you'll join us as it promises to be an incredible event! The Phoenix Chapter has put in immense effort to ensure your experience is truly exceptional. It's a prime opportunity to network, learn, and spark new ideas. If you're still deciding, trust us, once you experience it, you'll understand why there's no turning back. To make Conference even more impactful, we invite you to support through our Conference Patron Program. Over the years, our Patrons have played a crucial role in enhancing educational seminars and fostering invaluable networking opportunities. This is your chance to
contribute directly to the success of the Phoenix Conference—we can't do it without your partnership. You have an opportunity to elevate our Conference experience with benefits tailored to your chosen tier. Is this year a significant milestone for you or your chapter? Become a Conference Patron and let us commemorate this achievement by featuring it in our Conference program and showcasing it during the gala dinner. Following Conference, how about a roundup in our bi-monthly publication, the feast ?
We value your involvement and look forward to celebrating together. For more details, including a new option
for Patron Program, visit our Members Center here
ssjaeger@shaw.ca. I'm eager to see what Conference Co-Chairs Candy Lesher and Judith Baigent King have planned, and I know your support will help make it even better.
Thank you for considering this opportunity. See you in October!
Sincerely,
Dame Stephanie Jaeger (British Columbia)
First Vice-President
October 17-20, 2024
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Phoenix, AZ
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Photo Clay Williams.
Our 2024 Grande Dame
Carla Hall
“Say ‘yes.’ Adventure follows, then growth,”
says Grande Dame Carla Hall. She is a woman who talks the talk and walks the walk–leading the path for women in the highest ranks of culinary media. Early in her career, Carla worked as an accountant before deciding to switch gears to work as a runway model. It was during that time, as she traveled (and ate) her way through Europe, that she realized her deeprooted passion for food could be her career path. She trained as a chef at L’Academie de Cuisine in Gaithersburg, Maryland. She believes food connects us all, a belief she strives to convey through her work, her cooking, and in her daily interactions with others.
Carla first won over audiences with her enthusiasm and philosophy to always cook with love when she competed on Bravo’s Top Chef and Top Chef: All Stars. Afterwards, she spent seven years co-hosting ABC’s Emmy award-winning, popular lifestyle series The Chew which earned two Emmy nominations and one Emmy award. She is host and creator of the 2023 series Chasing Flavor, in which she travels around the world to track down the unexpected lineage and international origins of America's favorite dishes. In 2012, Carla published Cooking with Love: Comfort Food that Hugs You, followed in 2014 by Carla's Comfort Foods: Favorite Dishes from Around the World. Her latest cookbook, Carla Hall’s Soul Food: Everyday and Celebration, was published in 2018, landing on annual Best Cookbook lists across the country and receiving an NAACP Im -
Carla Hall was the lively auctioneer at Washington D.C.’s Les Dames in Normandy Gala and Auction on June 23 which was held at the La Maison Francaise of the Embassy of France. (Left) Carla takes the stage with Dame Janet Cam at the live auction which raised more than $22K for the chapter. (Right L-R) Dames Linda Roth, Michele Jacobs, Janet Cam, Carla Hall, Ann Stratte (slightly behind), Lizette Coro, Annie Boutin King, and Bonnie Benwick. Photos Deb Lindsey. watch now
warming tale loosely based on her childhood growing up in Nashville, that celebrates family traditions, old and new, and includes a child-friendly Christmas cornbread recipe. In addition to empowering her audiences through her shows, books, and many guest appearances, she is an avid philanthropist. Many of Carla’s volunteer activities benefit children and include organizations such as the Pajama Program, Helen Keller International, GENYOUth, and 4-H. As an inspirational and motivational speaker, Carla addressed Dames as the Brock Circle speaker at the 2019 LDEI Conference in Nashville. Here she spoke extensively about adversity as an engine of personal and professional growth.
Carla is an active member of her Washington D.C. Chapter where she has served as auctioneer for numerous fundraising galas at the French Embassy over the years. The 2016 fundraising brunch, Chapeau, M. Escoffier! was the final event of the LDEI Washington D.C. Conference which raised over $30,000. She has hosted numerous James Beard Foundation fundraising events, including the 2023 Favorite Chef program, which raised $4.7 million for the foundation’s activities.
“We love that she cares deeply about children through many of her nonprofit activities,” writes D.C. Chapter President Dame Sheila Crye. “Carla is a shining example of how a Black woman can navigate with grace and style a food world that remains white-male centric. Her message to her many fans to cook with love could not come at a better time, when fewer and fewer people regularly cook at home.”
Please join us in congratulating and celebrating Grande Dame Carla Hall!
LDEI How did you become involved with and a member of Les Dames d’Escoffier?
Carla Hall It was 2000. At the time I was a chef at a social club, the Washington Club in D.C., and at the time there were just so few women in the field. My friend Dame Janis McLean and I had competed in a show on Food Network and we were asked to join. By this time I had already been involved in food since 1990—I went to culinary school in 1990—and you have to been involved for at least five years in your career. And, I haven't looked back.
The wonderful thing about Les Dames is meeting all these women in food, hospitality and the wine business, because you didn't always see them. However, there were so many amazing chefs, like Dame Ris Lacoste, and Ann Cashion in D.C., whom I looked up to because they had come to my culinary school to speak. It was pretty amazing! We always had these amazing dinners, and it was just great. It was this sense of camaraderie and a sense of community that you needed to feel sane.
LDEI Philanthropy is at the heart of our organization, and you are intimately involved with so many wonderful charitable initiatives. Why do you feel the work Les Dames does is crucial? And how do you connect with or participate in the philanthropic initiatives of the D.C. Chapter?
Carla Hall Well, one, just helping people go to culinary school. There was one woman, Lisa Yukimura, who was in my culinary school, and she had received a scholarship to go to culinary school from LDEI. That's probably the first time that I'd even heard of Les Dames d’Escoffier. There’s a barrier of entry for people to go to culinary school and there aren't a lot of people who necessarily are advocating for you to go to culinary schools. So, lowering that barrier of entry.
(Top) Carla and her fellow judges on the set of Food Network’s Summer Baking Championship. Photo courtesy Food Network. (Center) Carla participated in the panel discussion Cooking for Change: Advancing a Food Bill of Rights at D.C.’s Bringing It to the Table: Talk, Taste, Transform in September 2023. Photo courtesy Deb Lindsey. (Bottom) Carla (R) shares a laugh with Dames Toni Tipton-Morris (L) and Sheila Crye (C) at the Les Dames in Normandy Gala and Auction on June 23.
Also, all these amazing small businesses and entrepreneurs who just need money, funds, and grants. What may not feel like a lot of money to big business, is to these smaller businesses. Being that I had my own business for so many years, $5,000 can go a long way! I've been on both of these committees.
As a nonprofit—you know, we're more than just a nonprofit—but as a nonprofit, you want to become obsolete. You don't want to be needed because therefore, you're really doing the work. But there's always a need.
LDEI Right! As a Grande Dame, you are joining a list of truly extraordinary women, Marion Cunningham, Edna Lewis, Alice Waters, Shirley Corriher, Joan Nathan, and Marion Nestle, just to name a few. What does this award mean to you?
Carla Hall There’s a part of me who feels like, ‘Oh my gosh, I have so much more to do to just stand next to these women’ because I truly feel like I'm standing on the shoulders of these women. I mean, Edna Lewis! I remember writing a letter to Shirley Corriher when I was catering saying that I used her cake recipe and it was amazing. And she wrote me back about a month later! I recently saw her in person and almost knocked her down because I was like, Oh my God, you are truly one of my heroes. It's just incredible and a little surreal. It makes me stop and look back at all the things that I have done since I decided to get into food, and I've done some stuff! I mean, you have to look back and take stock at some of the things you've done. That's what this means to me: it is to own this position and to be a spokesperson. It's a role that we take so seriously. It's incredible.
LDEI You are an inspiration to so many in so many ways. Your public presence and your career have given you the opportunity to touch people on a personal level and you do so with such grace and humility. What is your ethos, or your personal mantra, to keep your message consistent, your mindset positive, and your soul open to growth?
Carla Hall My grandmother said to me “it is your job to be happy, not to be rich.” I took that to heart. I am always in pursuit of happiness and contentment. If I'm happy, you're going to be happy; if I enjoy making your food, you're going to enjoy the food. So, the biggest thing is to make sure that I'm not doing something and feeling any kind of resentment.
The second thing is my mantra: “Say ‘yes.’ Adventure follows, then growth.” I say yes to things to challenge myself. I know that if I make it to the other side I will grow, and so then it's rinse and repeat. I am one to reflect on my growth. I don't want to do lessons over and over.
LDEI I love that, Carla. What does legacy mean to you? Do you know what you want your legacy to be? And, if so, how has it evolved through your life?
Carla Hall I always knew I wanted to do theater; acting is my love. It's interesting that I'm doing that now through food. This is why you say yes, because you don't know what package your dreams are in.
When I got on The Chew, I said, what am I going to do with this platform? I take it very seriously that people will look to me, especially young Black girls, people with natural hair, people who look like me, and to be someone that they can look up to and say ‘I want to do that.’ That’s really important to me.
The other thing, and it started without me realizing it on Top Chef, is to live your authentic life; to figure out what it is you want to do regardless of what someone tells you. But to really stand in your own individual truth. The way that I dress, I want my body to be my canvas. And when a little girl sees that I have on four mix prints, it says you're wearing exactly what you want to wear and what makes you smile! It’s the same with having my hair go gray. I knew of friends who were victims of ageism, you know, and even at The Chew I was told that I should not let my hair go gray—but it would be inauthentic of me to color my hair to not be myself. You're always happier being yourself. And so that would be part of my legacy.
And then, I think more than anything, my legacy of giving back to organizations who align with what is important to me—it took me a while to learn this. I'm looking at organizations who give back, who empower women, empower kids, address food insecurity, and who find ways to help people who can't necessarily help themselves when they need assistance. So, my legacy is to always give back—that's what my mother did. My mother is a natural caretaker, she was a nurse, and at 83 she still models this for me.
That's my legacy: to give back, to be authentic.
LDEI That's beautiful. Regarding getting involved philanthropically and, you just started touching on this, what words of advice or wisdom would you give to someone, particularly young women in our industry? It's so hard to balance growing or shifting your career, taking care of yourself, starting a family, having a family, whatever it may be, etcetera: how does one fit giving back into the equation? How do you fit it in?
Carla Hall A lot of times people will ask me how do you find balance? There is no balance. You make choices. Everything has its season. So, when you figure out what the seasons are, then you can fit everything in. If you try to balance everything at once without the seasons, you'll drive yourself crazy.
Then there’s the law of circulation: you must give what you expect to receive. And when it comes back to you, you make sure that you say ‘yes’ because it is the universe giving back to you a lot of times. I'm talking about the Grande Dame. At first, I thought ‘oh my gosh, no, not me.’ But, yes, me! I have to own that. I've done the work. When I look back and I take stock on all the years of things that I've done. Yes, I've done the work.
A lot of times as women we are slower to own who we are and what we have done and what we need. You have to take stock in your own life. I would tell young people to not try to do it all at one time, find the seasons with everything and plan it out. And a lot of times your calendar will help you do that.
LDEI You said earlier about how you really focus on the initiatives that mean so much to you personally. When you're giving to something that has a place in your heart, it's easier to set that time aside and let that season be there.
Carla Hall Yes, exactly. I think a lot of times people let others dictate what they want to get back to. I see it a lot on the social media. People will say, ‘oh yeah, I'm gonna stand behind that.’ But they don't really understand why or what they're saying yes to.
If I can't answer the why, I don't do it at all. You have to find your own yummy in food; you have to find your own heart in these organizations. And that's why I'm a part of Les Dames: all the things they do, I believe in.
LDEI Yes! Your motto is to say ‘yes,’ but a lot of times fear gets in the way and we stick with what is comfortable. How have you overcome this for yourself?
Carla Hall Don’t always look for the safe route. You’re not going to be great initially, and that's okay. I mean at 60, I'm still trying to write the chapters of my life and I'm okay with not being great at something. I'm part of the Q50 Ambassadors at QVC and at this age, people will say we're over the hill and, no, we're not over the hill, we are at the summit! This is where you want to be.
LDEI What is next for you?
Carla Hall I'm working on a one woman show. I want to tell my story in live theater in different vignettes, and I said I decided to do this not with anybody else. At 60, I'm not going to wait for somebody to say, ‘hey, Carla, do you want to do a one woman show?’ I'm like, I want to do a one woman show, so I'm going to do it. I started just putting it out in the universe a couple years ago. Now, this September, we're doing some development work. I love it.
LDEI Really? That's going to be fun!
Carla Hall I'm also working on my first dessert cookbook, my first baking book. Soul Food was supposed to be a baking book but then I was told to be broader, which turned out to be very cathartic. You grow up in a place or you're eating a particular thing, but you don't look at it from an intellectual perspective. Soul Food helped me fall in love with the culture of the foods that I grew up on and looking at the region, the Southern region—it was just so great for me. I loved it. I had to walk through that to be an advocate for our culture and our food.
I'm inquisitive and I'm very curious about people. A lot of what I was asking them was: what did you eat when you were younger? Who made it for you? And how was it changed? What was going on in my head was, what would my grandmother have been eating six, seven, or eight generations ago? And tuning into that because I think that is the connection to our health and our relationship with food.
(Top) Carla poses with her cookbooks. Photo courtesy Marvin Joseph. (Center) Carla and her fellow judges on set of Food Network’s Summer Baking Championship. Photo courtesy Food Network. (Bottom) Carla was the headline keynote at the QVC 50+ Ambassador kickoff this past spring. Photo courtesy QVC.
An Ode to Pride
LONDON DAMES CELEBRATE PRIDE MONTH
By Dame Jen Greenhalgh (London)
I am a proud member of Les Dames d'Escoffier London and also a proud member of the LGBTQIA+ community. In fact, it was the commitment of LDE London and LDE International to support its members and the amazing group of forward-thinking women at its core that inspired me to get involved in the first place.
One of the key aspects of being a Dame is showing up as your authentic self and leading the way for other women in the hospitality industry. This is why it's important that we honour the history of the gay community and acknowledge that there are still many instances and places around the world where people, especially women, cannot be themselves or are punished for being LGBTQIA+.
Beyond the festivities, Pride Month—a monthlong international celebration in June dedicated to the LGBTQIA+ community and culture—holds a special significance for our organisation. It embodies our core values of inclusion, diversity, and community—principles that are essential to our mission in the food and drink industry.
Lady Guadalupe
Two wonderful friends of mine, The Davids (musician David and “Navy Guy” Dave), who reside in San Francisco (and throw the best Pride parties I know) swear by this cocktail called a Lady Guadalupe—who am I to disagree?
Ingredients
3 oz (85ml) tequila
1½ oz (42ml) peach schnapps, or Rinquinquin (a peach infused white wine)
3 tbsp lime juice
1 tbsp light brown sugar (or less if you prefer less sweet)
3 tsp passion fruit juice or passion fruit puree
½ habanero pepper (Note: removing the seeds and pith from the habanero will tone down the heat)
6 dashes Grapefruit Bitters
Pride Month reminds us of the importance of creating an inclusive environment where everyone feels welcome and valued.
Food and drink has always been a universal language, transcending boundaries and bringing people together. In the same way, Pride Month reminds us of the beauty of diversity. It's a celebration of different backgrounds, experiences, and perspectives that enrich our culinary landscape.
Representation matters. If you can't see it, then you can’t be it. I'm fortunate to be able to live without fear of persecution for being gay, supported by those around me, and to have found accepting groups like LDE London to be a part of. However, rights should never be taken for granted. By celebrating Pride, we contribute to changing the world for the better, one step at a time. Every Pride post on social media matters, every pin badge, every act of allyship and kindness matters. The world of food, drink, and hospitality would be far poorer without its LGBTQIA+ members. So, let's raise a glass and celebrate the wonderfully rich and diverse group of women we are.
To Make
Muddle the habanero in a cocktail shaker with the sugar. Add to the shaker ice and the remaining ingredients. Cover, then shake vigorously. Strain into a glass filled with ice and garnish with a dried chili.
Photo courtesy Pixaby.
SAN ANTONIO’S STAR HUMANITARIAN:
Grande Dame Rosemary Kowalski
Celebrates a Century of Philanthropy
By Dame Karen Haram (San Antonio)
In 2003, 79-year-old Rosemary Kowalski was named LDEI Grande Dame in recognition of her extraordinary contributions to the field of hospitality. As she prepares to celebrate her milestone 100th birthday in September, Rosemary still participates in the San Antonio Chapter she helped found. Here’s a look at each decade of this extraordinary leader and philanthropist’s life.
1924 – 1929:
Rosemary Hughes is born in San Antonio on Sept. 27, 1924, to Virginia and William Hughes, who works for Piggly Wiggly.
1930 – 1939:
Rosemary loves ballet, acrobatics and other dance classes. She attends Blessed Sacrament Academy.
1990 – 1999:
1940 – 1949: 1950 – 1959:
Rosemary graduates from high school in 1941 and works as a comptometer (a key-driven mechanical calculator) operator and at a department store where she utilized her dance skills at canteen dances. In 1944, she marries Henry Kowalski and the couple open a barbecue shack, Uncle Ben’s Bar-BQue, in 1946. “I didn’t even know how to boil water,” Rosemary says. When a customer asks her to cater a church bazaar, it’s her first time to hear the term catering. Daughter Mary is born in 1949.
Rosemary’s catering continues as she handles company picnics and other events. Son Greg is born in 1951. Rosemary donates trays of food to local churches.
In 1995, Rosemary helps found the San Antonio Chapter of LDEI. “I am proud that we were able to bring such a prestigious organization to San Antonio,” Rosemary says. “We started the chapter in 1995 and worked to bring women in the culinary arts together through various educational programs.” After 51 years, at age 77, Rosemary retires from The RK Group in 1997, remaining Chairman and CEO Emeritus.
2000 – 2009:
In 2003, Rosemary is named LDEI Grande Dame along with Abigail Kirsch. “To me,” Rosemary reflects, “being a Grande Dame means being able to support and inspire women in the culinary arts and encourage them to keep following their dreams.” She serves as president of the San Antonio Chapter and becomes an Emeritus member. Her philanthropic beneficiaries include Blessed Sacrament Academy, the San Antonio Area Foundation, and Warm Springs Foundation. She is inducted into the Texas Business Hall of Fame.
1960 – 1969:
Rosemary changes her business name to Catering by Rosemary, catering her first largescale event for 15,000 guests. Her children help Rosemary serve food and bus tables. Rosemary starts subcontractor catering at the San Antonio Convention Center. In 1968, she gets a career-changing break when she is named official caterer for the World’s Fair in San Antonio. As the company grows, she gives in different ways, including her time.
2010 – 2019:
The RK Group continues expanding. In 2017, Rosemary donates her personal and company records to the University of Texas at San Antonio Libraries. Rosemary remains active in LDEI, saying, “Les Dames has been a blessing in my life. It is a network of incredibly talented women who have an understanding of what you are going through.”
1970 – 1979:
In 1972, Rosemary wins an exclusive catering contract for the San Antonio Convention Center, a contract still in effect today. Rosemary’s life and work philosophy includes: “Say please and thank you, always,” and “Attitude is everything.”
1980 – 1989:
Rosemary outgrows the kitchen at Uncle Ben’s Bar-B-Que and expands to the building where it remains today. Rosemary personally serves dignitaries including Pope John Paul II (she had bounteous offerings, and he only wanted an apple), Queen Elizabeth II and Prince Charles. In 1989, Catering by Rosemary becomes The RK Group and her son Greg is named President and CEO. As she steps down, Rosemary’s philanthropic initiatives and client relationship building continue.
2020 – 2024:
Rosemary’s company now caters 4,000 events annually. In a video about the founding of the San Antonio Chapter, she gives this advice “If you join LDEI, you join it to work… if you’re not going to work, just tell them you love them all but you’re not going to be in the organization because they’re all workers.” Rosemary, now Chairman Emeritus, will watch as granddaughterin-law Jamie Kowalski becomes a Dame at the San Antonio September initiation meeting. Rosemary will celebrate her 100th birthday on Sept. 27, 2024.
Photos courtesy Tracey Maurer, the San Antonio Chapter, and the Kowalski family.
chapter programs
By Dame Nichole Bendele (San Antonio)
ATLANTA
by Christy Simo
The Atlanta Chapter welcomed 18 new members to its ranks in June at its Annual Meeting. A big thank you to The Big Green Egg for making this year’s Annual Business Meeting a night of networking to remember! We extend our heartfelt gratitude to the Executive Board for offering an insightful glimpse into the behindthe-scenes efforts that keep our organization running smoothly. Thank you to all the members for generously contributing food, beer, wine, and raffle items. May we forge new friendships, mentor new minds, and give generously of our time and talent to help fundraise for fabulous females coming up in the food industry.
Dames Who Dine recently celebrated AAPI Heritage Month with an event at Yuzu Sushi, followed the next month by dinner at Tiny Lou’s, where new Dame Charmain Ware-Jason is pastry chef. Dames Who Dine is an informal LDEI-Atlanta social gathering where a small group meets for a culinary experience at a metro Atlanta restaurant. It’s a great way to meet new members and renew friendships and is always well attended!
AUSTIN by Lindsey LeRoy
BBQ bites and beverages. Topics included short term financing, considering a second location, financing a move to brick & mortar, and more. A panel of food truck owners included Sawyer Lewis, Melinda Reese, Rosa de Lima Hernandez, and financial analysts from InKind.
BOSTON
by Lara Zelman
It has been a whirlwind start to summer! In May, we hosted Steel, Sizzle, & Style: An Epic Culinary Battle. This was a delightful collaboration with the ACF Epicurean Club of Boston and Dame Rachel Werrick Showrooms. Teams of chefs, including Dames Patricia Estorino and Marley Maron, battled on the main stage with a mystery ingredient basket including a secret spice blend from Dame Victoria Taylor. Attendees sampled delicious bites from local restaurants. Proceeds from the
event benefited culinary scholarships and food insecurity initiatives. In early June, we welcomed New York Dame Grace Young for Protecting America’s Chinatowns. This event, held at PAGU, featured a conversation with Grace and Boston Globe journalist Shirley Leung discussing what it means to preserve and protect the cultural heritage of America’s Chinatowns. In addition to the insightful discussion, attendees dined on outstanding dishes from some of Boston’s top AAPI chefs. Each dish had a connection to the culture of the chef and represented a special memory. Guests enjoyed the evening and raised funds and awareness for the Boston Chinatown Neighborhood Center. Boston Dames wrapped up early summer with dinner at family-owned Turner's Seafood. Kathi Turner shared the story of the multi-generational business that started in 1920. Dinner included fresh shucked oysters, fried scallops with wine, and Turners' own recipe for Fish House punch which includes rum, pomegranate, pineapple, and orange.
Dames and panelists at the Food Truck vs Brick & Mortar workshop in Austin.
(Top) Boston Dames enjoying a delicious meal from Boston’s top AAPI chefs. (Bottom) Boston Dames, guests, and sponsors gather with Dame Grace Young to Support America’s Chinatowns. Photo courtesyJess Eng.
by Cassandra Anderton
(Top L) Kitchen items on display at the Culinary Garage Sale fundraiser. (Top R) Dame Jennifer English shucks oysters at the BC Seafood Festival. (Bot tom L) Dame Jenice Yu debuts her So Dame Good Spot Prawn Togarashi at the BC Chef's Table Society Spot Prawn Festival. (Bottom R) Dame Fariba Hafezi's Labneh Cheesecake was served at the Tayybeh recognition event.
Dames gathered to celebrate the philanthropic catering company, Tayybeh, at Dame Linda Seiffert’s Snow Cap Enterprises where they viewed a short film about their work. Tayybeh Founder, Nihal Elwan, was interviewed by Dame Paula Mohammed, who hosts the podcast “In My Kitchen,” and explained how her organization is dedicated to empowering Syrian and Middle Eastern newcomer women chefs.
The BC Seafood Festival saw many Dames in attendance. This year, Dame Jenice Yu supplied seafood from Fresh Ideas Start Here, and Dame Lesley Stav led the Halibut Luncheon with assistance from Dame Dawn Shultz. Dame Cassandra Anderton provided a Sea Cider sampling and Dame Jennifer English entered the oyster shucking contest. Many Dames are part of the Chef's Table Society and had a table at the BC Spot Prawn Festival. Jenice Yu from Fresh Ideas Start Here Seafood debuted a "So Dame Good" Spot Prawn Togarashi, Dame Ann Kirsebom sold her sauces and confits, and Dame Lee Murphy sold her Preservatory preserves. Dame Cate Simpson spearheaded the Culinary Garage Sale where treasured cookbooks, culinary treasures, and never-used kitchen equipment were donated and sold. The team of Dames worked very hard setting up and tearing down the well-organized event. There was also a Chef Speed Dating long table that offered young cooks and culinary students a mentorship moment with some of the city’s top chefs and a Green Tables Idea Jam that focused on food waste and recovery.
CHARLESTON by Susan Fuller Slack
The Charleston Chapter held its last business meeting of the year on July 15 at Ms. Roses Fine Foods & Cocktails. President Robin Griffith called the meeting to order; as part of the busy agenda, she introduced a slate of nominees for the 2025 Board. The new officers were elected through a majority vote and will begin their terms of office in September.
New Board members are: Mary Kay Gill (President); Angie Colyer-Dupree (Vice President); Kim Baretta (Secretary); Judy Hazel (Treasurer); Isabella MacBeth (DEI Ambassador); and Robin Griffith (Past President). Special thanks to our current, hard-working Board: Robin Griffith; Rhonda Mitchell (Vice President); Amethyst Ganaway (Secretary); Mary Kay Gill (Treasurer); Julie Shaffer (DEI); Isabella Macbeth (Member-at-Large); and Helen Mitternight (Past President). We also appreciate the efforts of Tanya Gurrieri, who spearheads our participation each year at FAB, an initiative to connect and empower women in the hospitality industry.
To celebrate our successful year and show appreciation to our growing membership, Legacy winners, and scholarship recipients, the chapter hosted a grand celebration in August.
CLEVELAND by Debbie Pappadakes
In May, we enjoyed a sweet evening of artisan chocolates paired with non-alcoholic wine and mocktails, hosted by Dame Kristin Barnes at her shop Sweet Bean. Kristin
(Top) Celebrating Joan Pistone on her retirement. (Bottom L) Dame Me lissa McClelland at the Cuyahoga Valley Farmer's Market. (Bottom C-R) Dame Kristen Barnes leads the chocolate tasting at Sweet Bean.
shared how her artisan chocolate company came to life and the journey of chocolate from bean to bar. We also heard from Katie Perdue, founder of local popup SoBern Journey, about the rapidly growing non-alcoholic space. In early June, Cleveland Dames reunited over refreshments to celebrate one of our chapter’s founding members, Dame Joan Pistone, on her retirement. Dames gathered at J Pistone Market & Gathering Place to raise their glasses in tribute to her illustrious career and pivotal role in shaping our chapter's success over the past 20 years. We wrapped up June with a journey through the vibrant food and farm community surrounding the Cuyahoga Valley National Park. We began with shopping at Purple Brown Farmstore, a local organic foods store, then took locally-sourced lunch boxes and headed on to the Cuyahoga Valley Farmers Market. Our Dames enjoyed raspberry picking (in the rain!) at Spice Acres, a sustainable family farm and agricultural education space, with owners, Dame Jackie Bebenroth and husband Ben. The day was beautifully planned by Dame Kari Moore
COLORADO by Lori Tieszen
When life gives you lemons, then make lemonade! That is exactly what the Colorado Dames did when the Auraria Campus cancelled our signature event, The Big Stir Festival, at 9:40 PM the night before due to on-going campus protests. After the initial shock and calls to inform everyone about the cancellation, the core team regrouped and decided to host an awards-only reception and incorporate our 2024 scholarship winners on July 8. This pivot produced a smaller, more intimate reception versus a large festival, with approximately 75 people. The smaller size made it possible to hear the amazing stories of our ten Colorado
our scholarship winners, and two distinguished speakers, Gigi Mondavi of C. Mondavi & Family and Chef Carrie Baird of The Culinary Creative Group. The event was inspiring and led to one of our speakers and one of our award winners wanting to join our chapter! Initially we feared we might lose up to $15,000 after the cancellation of the event, but due to the powerful writing and persuasion of our local PR expert, Jordan Blakesley of B PR, we kept 100 percent of our sponsorship dollars and will net almost $10,000.
DALLAS by Aamina Masood
In June, the Dallas Chapter of Les Dames d'Escoffier enjoyed a vibrant and engaging month filled with camaraderie and fun activities. The month kicked off with their annual picnic, held at the picturesque Profound Foods
venue in Fairview, Texas. Profound Foods is owned by our very own Dame Lee Bednar . Dames gathered to celebrate each other, share delicious food, delightful conversations, and the joy of being together in such a beautiful setting. At the meeting, VP Dame Heather Kurima presented information on the past year’s activities, finances, and membership. Members then voted on the new slate of board members. Later in the month, the Dallas Dames embraced their adventurous spirits and took to the courts for a lively game of pickleball. This energetic sport provided a perfect mix of exercise, food and entertainment at Chicken N Pickle. The event was organized by Dame Cindy Kleckner who is herself a pickleball enthusiast. All those who attended enjoyed the event.
Dallas Dames Annual Picnic.
LONDON by Kate Howell
Huge congratulations to our sponsee, Alex Beighton, on her graduation day! Alex graduated with an advanced dipolma in Artisan Baking from The School of Artisan Food and we couldn’t be more proud of her. LDE London has a mission of providing educational opportunities for women in food and drink, and this is a great example of our mission in action!
LOS ANGELES/ORANGE COUNTY
Chapter members recently joined media, bloggers, and other culinary professionals for two invitation-only educational and tasting events in the test kitchen of Melissa's Produce Company, the largest distributor of specialty and organic produce in the country. At the first event, produce guru Robert Schueller gave a lively and informative presentation on the best fruits and vegetables of the season, with a special tasting of several tropical mango and pineapple varieties. The event included lunch featuring new items like Heavenly Villagio Marzano Tomatoes and Hearts of Palm Pasta. At the second event, Melissa’s items were combined with products from co-
MINNESOTA by Cindy Jurgensen
May brought us to chef and owner Jyotiee Kistner’s restaurant, The Muddy Tiger Indian Bistro. She serves delicious food from the Western Indian state of Maharashtra where she was raised. Jyotiee and her husband operated a food truck starting in 2018 before opening their brick-and-mortar. The restaurant has been awarded a coveted place on “The Best 50 Restaurants in the Twin Cities” list by the Minneapolis/St. Paul Magazine in 2023. We loved trying fried tapioca fritters (potatoes, green chilies, peanuts) and soft egg-coated roti filled with chicken or paneer served with pickled onions, tomatoes, garlic aioli and mint chutney. On the side were crispy, spicy okra strips that would make an okra-lover out of anyone! We ended with a simple, refreshing mango lassi with ice cream.
Mediterranean gourmet food company. This was followed by a beautiful buffet lunch prepared by Melissa’s Chef Tom Fraker and his corporate culinary team who wowed us with their fresh, colorful, and delicious creations. Along with Melissa’s staff, Dames Miki Hackney, Nancy Eisman, Anita Lau, Cathy Thomas, Christina Voso, Jessica Gavin, Lindsay Smith-Rosales, Marcie Taylor, Roya Javaherchi, and Shachi Mehra all left the event with newly gained knowledge, a pleasantly full stomach, and an overflowing box of Melissa’s and Sadaf products to try at home.
(Left) Muddy Tiger Chef Jyotiee Kistner. (Right) Dames at Finnegan's.
hosted by Melissa’s Produce Company.
MADE WITH MILK FROM GRASS-FED COWS THAT GRAZE ON THE LUSH PASTURES OF IRELAND.
June’s program was at Finnegans Brew Co. to hear the story of CEO and “rambunctious social entrepreneur” Jacquie Berglund, and her dedication to bringing people together to help end the cycle of poverty and alleviate hunger. Jacquie felt that simply brewing amazing beer wasn’t enough so, in 2000, the world’s first beer company dedicated to donating its profits to charity was born. Supper was cold wrap sandwiches, Mediterranean salad, pesto-pasta salad, fruit kabobs, and sweets bites for dessert from philanthropic-minded Chef Jeff’s Catering.
PHILADELPHIA by Lynn Buono
We had two great programs this spring! One was a reception celebrating Grande Dame Joan Nathan’s new memoir cookbook, My Life In Recipes. Our chapter had the wonderful opportunity to honor a beloved Grande Dame and friend from the D.C. Chapter right here in our city of sisterly love! The second program was a vegan baking demonstration with Dame Fran Costigan. Fran whipped up treats from her cookbook, Vegan Chocolate, right in her apartment when we couldn’t get to the original venue. This program was done in partnership with Drexel University.
PHOENIX by Debbie Elder
Phoenix Chapter Dames gathered for a fun-filled food and wine weekend on June 2-3 in Tucson, Arizona, one of only two UNESCO Creative Cities of Gastronomy in the country. First up was a wine tasting at SandReckoner Vineyards, one of Southern Arizona's highly rated terroir driven wineries. Later that evening, Chef Patricia Schwabe treated the group to an array of delicious courses inspired from central Mexico at Penca Restaurant located in downtown Tucson. A pairing of intriguing Mexican wines for this meal was highlighted and sponsored by new Dame Dale Ott, owner of Nossa Imports. The next day, Dames were honored to be among the first guests to dine at the new Casa Madre Restauant located in the historic Barrio District which was hosted by Chef Dominque Stoller and her family. Chef Stoller provided Mediterranean and Latin-inspired dishes in her intimate dining room and bar featuring a handcrafted
backdrop wall of pink Himalayan rock salt. Everyone who attended agreed to return soon to experience more of what Tucson offers. This culinary exploration weekend was coordinated by the chapter's Tucson members.
SAN ANTONIO by Elise Russ
14 residents, 10 Dames, and 56 batches of cookies! Dames Naylene Dillingham, Kim Mauldin, Kathy Shearer, Denise Mazal, Debby Stein, Lana Frantzan, Angela Covo, Jenny Rabb, Jenny Placette and Di-Anna Arias spent the day baking with two cabins of enthusiastic girls at Roy Maas Meadowland Campus. Along with a memorable baking experience, each resident received a monogrammed apron, copy of Betty Crocker’s Cooky Book, a stainless mixing bowl, spatulas, measuring cups and spoons, hot mitts, airtight cookie containers, cookie scoop, cookie sheet and cooling rack. Dames received an individual thank you card with self portrait of a resident and best food memory. The girls said, “This is the best day ever!” and “I’m a baker now.” “I’m not scared of the oven anymore!” “Want to trade cookies?” “Will you come back?” “I’m going to make more cookies!” Dames were not only encouraging, but enthusiastic! “When can we do this again?” “You can never have too many chocolate chips!” “You are a natural.” “Let me show you what works for me.” Thank
San Antonio Dames at the Roy Maas Meadowland Campus.
Phoenix Dames dine at Penca Restaurant in Tucson.
Philly Dames welcome and honor Grande Dame Joan Nathan.
SAN
FRANCISCO by Kara Nielsen
More than 50 Dames and members of the public gathered at Wente Vineyards to celebrate the 2023 Karola Saekel Craib Excellence in Food Journalism Fellow Teresa Cotsirilos on May 19. Grande Dame Carolyn Wente hosted the picture-perfect event in Wente’s historic Cresta Blanca Room with delicious Wente wines and a stunning spring buffet lunch inspired by Southern French cuisine in a nod to Les Dames d’Escoffier’s roots. A lively and informative conversation between Teresa and Dame Margo True, editorial director at Civil Eats, introduced the group to Teresa’s reporting on labor rights and climate equity in our food system. Welcoming guests, Fellowship Co-Chairs and event organizers Dames Jen Newens and Roberta Klugman provided background on the Fellowship and the $40,000 the program has awarded to date in support of journalism. Past recipients Bonnie Tsui and Rachel Levin shared updates, and 2016 Fellow Lisa Morehouse (California Foodways) introduced Teresa, who discussed her interest in the food system, how she uncovers stories, and how she works with sources on sensitive topics and political reporting. Adding to the focus on food systems and sustainability, Dames Alice Medrich, Sibella Kraus, Jesse Ziff Cool, and Kara Nielsen contributed to the discussion.
SEATTLE
by Christina Lehman
In June, the Seattle Chapter of Les Dames d'Escoffier came together to celebrate the life of late Seattle Dame and Chef Naomi Kakiuchi. Naomi was a passionate advocate for food education and cultural exchange. Founder of NuCulinary, specializing in Asian cuisine, Naomi also served as the Chef Program Manager for the Seattle Neighborhood Farmers Market Alliance. Naomi's live chef demonstrations showcased local chefs and farmers, offering guidance on preparing and enjoying the region's seasonal bounty. To honor Naomi's memory, her family generously contributed items from her culinary collection, complimented by gifts from other Dames, which created a remarkable fundraiser and special event open to all. Over 100 participated in the evening, featuring a Japaneseinspired dinner prepared by students at Seattle Culinary Academy, along with a tag sale, silent auction, and raffle,
exceeding fundraising goals for the chapter. The event served as a heartfelt homage to Naomi's impactful legacy.
Dame Margo True (right) leads a conversation with new Karola Saekel Craib Excellence in Food Journalism Fellow Teresa Cotsirilos (left) at the San Francisco Bay Area Chapter’s fellowship celebration.
(Top L) A toast to Naomi. (Top R) Seattle Dames Karen Binder, Deba Wegner, Jamie Peha, Bridget Charters, and Christina Lehman celebrate Naomi’s life. (Bottom) Naomi’s family and close friends.
SOUTH FLORIDA
by Jane
Silverman
SoFlo Dames are on the move! Living year-round in paradise is amazing—until the heat and hurricane season arrive. No worries! The South Florida Chapter is on the move and headed towards cooler climates. While Co-President Dame Barbara Seelig Beyer cooled off at the Food & Wine Classic in Aspen, Dame Nancy Loman Scanlon PHD chilled in Dresden, Germany at the European Tea Culture Conference with her presentation, Iced Tea: An American Adaptation of Tea Cultures and 21st Century European Varieties. Dame Jacqueline Kleis enjoyed the Caribbean breeze when she was celebrated by the Puerto Rico Hotel & Tourism Association at a gala event in San Juan to honor her four decades in the industry (and the only Puerto Rican chef to study under three-star Michelin Chefs Joel Robuchon and Georges Blanc). Meanwhile
Dame Jackie Stone indulged in gelato in Venice, Italy with Katie Parla Tours and new member, Dame Jane Silverman, held a Cheeses from Spain tasting at Mercado Little Spain in New York during the Summer Fancy Food Show.
WASHINGTON,
D.C. by
Carole Sugarman
In early June, our chapter hosted a highly successful fundraiser at the French Embassy called Les Dames in Normandy Gala & Auction, commemorating the 80th anniversary of D-Day. Featuring opening remarks from the French Consulate General and a Normandy-themed menu with wine pairings. It was a sell-out event at 200 guests. Newly named Grande Dame Carla Hall aced it as our auctioneer, helping to bring in thousands of dollars for our grants and scholarship programs.
President
(Bottom)
Dame Jacqueline
Scenes from D.C.’s Les Dames in Normandy Gala & Auction.
(Top) South Florida Co-
Barbara Seelig Beyer (right) enjoyed the Food & Wine Classic in Aspen. She met with Dames Theresa Carney of Colorado (left) and Wanda Mann of New York (center).
Kleis was celebrated in Puerto Rico.
member milestones
By Dottie Koteski (Philadelphia)
ATLANTA
Lelia Bryan's Vino Venue was recently spotlighted on Atlanta. The broadcast not only celebrated the inventive spirit of Vino Venue but also showcased their commitment to providing highquality, flavorful dishes. Viewers got a glimpse of their exceptional dining experience by pairing wines from all over the world with their fare.
Simone Byron and her nonprofit Navigate Foundation were recently spotlighted in The Atlanta JournalConstitution. Byron is taking a group of students to Italy this summer to experience firsthand the food and culture of the country.
Millie Coleman to Ireland in June. The trip was to enhance
Helen offers refreshing takes on traditional Southern cuisine.
Jenn Nix received an invitation to the International Luxury Travel Market in Cannes, France. As the premier annual travel industry event, the offer to attend as a fully hosted participant is an honor.
Geri-Martha O’Hara is celebrating the 10th anniversary of Big Spoon Creamery. Her ice cream business started in her driveway with $500, and she and her husband, Ryan, have worked their way up. Now they have three locations in Huntsville, Homewood, and Avondale.
Tena Payne's Earthborn Studios has just been awarded the contract for installing her dinnerware at Duck & Waffle Dubai in the United Arab Emirates. This property is three times the size of the ones she supplies in the London and Edinburgh locations. Shimon Bokovska, restaurateur, chose Earthborn for his properties, including Sushi Samba and Sugarcane, in multiple European countries because of the distinctive, organic nature and its durability.
Emily Roy has accepted a position as the head culinary director for Pelham High School.
perfect for the summer holidays.
Demetra Overton shared her One-PotNo-Chop recipe for pan roasted gnocchi with Italian sausage and kale at the ATL & Co. Studios.
their restaurant Sol y Luna by the Alabama Retail Association.
Emily McDaniel her husband, Rob, celebrated Helen’s fourth anniversary in August. Named after Rob’s grandmother,
Joy Smith is celebrating the third anniversary of Sorelle, a locally owned and operated catering company as well as a grab-andgo café. She offers made-from-scratch meals and desserts, including her popular cheesecake.
BOSTON
Daniella James a James Beard Foundation Scholarship Recipient, was featured on the cover of the University of Massachusetts Amherst Magazine work on educating tribal and non-tribal communities on pan-Native American and Indigenous foods. She is Apache, Navajo, Mexican, and American.
Denise Graffeo
AAC, HOF received the 2024 Herman Rusch Chef's Achievement Award from the American Culinary Federation. This award honors chefs who, through their involvement with and contributions to the ACF, have advanced the culinary profession. Additionally, Chef Denise is the 2024 Boston Chapter Dame of Distinction.
Francesca Montillo leading four culinary and culture tours in her native region of Italy. Francesca has owned and operated Lazy Italian Culinary Adventures since 2016. Her small group tours have taken her to almost ten regions in Italy.
Vancouver, BC. Meeru also received the Culinary Award of Excellence from Restaurants Canada, honoring those who harmonize culinary expertise with unparalleled creativity, celebrating a wide array of flavors and cuisines while prioritizing sustainability.
BRITISH COLUMBIA
Andrea Bothma joined the Malabar Ingredients team as their Western Canada Sales Manager. Andrea played a pivotal role in creating and launching a commissary kitchen designed to support and develop the food industry on the Sunshine Coast in BC. She is looking forward to her new role.
Lesley Brown joined the British Columbia Liquor Distribution Branch (BCLDB) as the category manager for New Zealand, Australia, and much of South America. Lesley has an expansive career in the liquor business, most recently as the Director of Sales for Vintage West. She looks forward to working with wine agents to expand the BCLDB offerings.
Family-owned since 1949, Pedersen’s turns 75 this year. The event rental company is now third generation female owned, and currently operated by Rhonda and her sister, Kim.
Shelley Robinson a renowned chef, competitor on Canada Canada author, and a previous Les Dames d’Escoffier Legacy Winner, has opened a new food truck and catering service in Kelowna, BC. Charmingly named Bella & Buona, the menu is all about Italian food.
Lesley Watson Stav chef at Read Seal, was the recipient of the 2024 Distinguished Alumni Award from Camosun College, in recognition of her 35-year career as a mentor, guide and passionate advocate for the culinary industry.
DALLAS
Mallorey Atkins
Cordon Bleu-trained chef from Callisburg, Texas, ventured from her organic garden to cook for artists in France and Ireland. Mixing Southern flavors with local ingredients, she cultivated a cross-cultural culinary experience, emphasizing the transformative power of fresh, seasonal food.
Paula Lambert honored to receive the Lifetime Achievement Award from the Specialty Food Association at their Awards Ceremony in New York in June 2024.
HAWAII
Lillian Cumic, vegan chef and cookbook author, competed in the Taste of Home Favorite Chef 2024 competition. The winner will be featured on the magazine cover, cook with Grande Dame Carla Hall $25,000. This would help launch her Hawaii-based cooking show, , focusing on celebrating health, culture, and plant-based cuisine.
KANSAS CITY
Benay Shannon head distiller and co-founder of Restless Spirits Distilling Co, was awarded her ninth consecutive win as Missouri Distiller of the Year from the New York International Spirits Competition.
COLORADO
Erin Fletter a children’s cooking school from her kitchen table. Sticky Fingers Cooking® was just named a top new and emerging franchise brand of 2024 by Entrepreneur Magazine
LONDON received the Guild of Food Writers' 2024 Lifetime Achievement Award recognizing her excellence in food writing. Prue has published an abundance of cookbooks and newspaper columns, in between TV presenting, judging on the Great British Bake Off and campaigning on food education.
Barbara Segall was selected to present at the prestigious 2024 Oxford Food Symposium, themed around Gardens, Fruit and Flowers.
Barbara covered the inspirational women who have been important in her writing in and out of the garden and kitchen to a packed audience of academics and food aficionados.
Elizabeth Williams co-authored, along with Maddie Hayes, the commemorating the 20th anniversary of the Southern Food & Beverage Museum, which she founded. Liz is the founder of the National Food & Beverage Foundation, an author, and food historian.
PHILADELPHIA
MONTERY BAY
Sharon Van Meter inducted into the Texas Restaurant Association Hall of Honor on Sunday, July 14 in San Antonio, Texas. A long standing TRA tradition, outstanding individuals are inducted to recognize their significant contributions to the restaurant industry. This honor is the highest award that the Association can bestow.
Vicki Pohl and her siblings are growing the gourmet condiments business their mother, Liz Thomas (who is a past Dame), began in the 1980s. Today, they are bringing bigger and bolder gourmet flavors to a new generation of food lovers under the name Liz & Nick’s.
NEW ORLEANS
Melissa Araujo will be opening a second location of her popular Alma Café, bringing the restaurant’s contemporary Honduran fare to the Mid-City neighborhood. This location joins the original Alma Café in New Orleans’ Bywater neighborhood, which opened in 2020.
Beth D’Addono
authored City Eats: New Orleans: 50 Recipes from the Best of the Crescent City, featuring recipes, restaurant recommendations, and interviews with local chefs and restauranteurs, including several fellow New Orleans Dames.
Dee LaVigne’s
SAN FRANCISCO
PORTLAND
Heather Arndt Anderson received an Emmy Award for Educational or Informational Short Video for her part as the writer and coproducer on the “Soils” episode of the OPB’s video series Superabundant
SACRAMENTO
Deelightful Roux School of Cooking was awarded a Proclamation from the City of New Orleans celebrating the school’s second anniversary and Chef Dee’s contributions to the city’s culinary landscape.
announced the release of the Chinese translation The Hakka Cookbook: Chinese Soul Food from around the World (SMC Books). This Chinese translation greatly expands the audience for The Hakka Cookbook was originally published in 2012 by the University of California Press.
Andréa Lawson Gray is excited to announce her book, Convivir: Modern Mexican Cooking in California's Wine Country, which was edited by Dame Kim Laidlaw, is now available for pre-sale at all the usual online retailers. (Rogelio Garcia, co-author, Cameron & Co., publisher)
Alison Seibert was honored as a "40 under 40" by the North Bay Business Journal. In addition, her agency, The James Collective, has onboarded a number of new clients in the past few months including Stewart Cellars, Guthrie Family Wines, Favia, Brucato Amaro, and architecture firm, Backen & Backen.
Elizabeth Smith was recognized in the 2023-2024 Wine Travel Awards at the London Wine Fair for her tourism and travel writing about Slovakia, Hungary, and Serbia. Additionally, she was a judge for the Winelovers Wine Awards in Budapest, Hungary and Open Balkan Wine Trophy in Belgrade, Serbia..
SAN ANTONIO
Vanessa Valadez Van Cleave was selected as a 2024 Women’s Leadership Award recipient by the San Antonio Business Journal.
TUSCANY
Robbin Gheesling, award-winning sommelier, photographer, and sound artist, joined the American University of the Arts' Department of Food and Wine Studies. Known for her Wine Doors of Florence project, Robbin’s work intersects food, wine, and travel through various creative endeavors.
WASHINGTON, D.C. REGIONAL
Janet Cam is honored to be unanimously elected to the Smithsonian Kitchen Cabinet of the Smithsonian Food History’s Advisory Group.
Meryl Feinstein won a James Beard Award in the category for Best Single Subject Cookbook for her book Pasta Every Day: Make It, Shape It, Sauce It, Eat It
Pati Jinich won a James Beard Award in the Best Docuseries Visual Media category for her PBS show, La Frontera with Pati Jinich (Season 2).
Masako Morishito, executive chef at Perry's Restaurant, won the James Beard Award for Emerging Chef.
Ellen Kassoff’s Equinox Restaurant commemorated its 25th anniversary in May. The family-owned establishment opened in 1999, just one block from the White House, earning five James Beard nominations and maintaining a focus on regional, seasonal cuisine. The couple’s commitment to sustainability has solidified Equinox's reputation as one of D.C.’s most progressive fine dining establishments.
The Official Look of LDEI
ARE YOU FAMILIAR WITH LDEI’S ONLINE STORE?
This hidden gem can be found in our Member Center and offers exclusive LDEI merchandise ranging from YETI drinkware to wearable swag. The newest addition is the LDEI Bracelet—a beautifully designed, handwoven, reversible bracelet from Dovera Designs in Boston, Mass. Adorned with gemstones and Austrian crystals in an array of LDEI blue, this sterling silver bracelet has the power to dress up any occasion. Order yours today and receive it in time for Conference!
Advertise your business, goods, and services in the feast.
We are pleased to offer LDEI members and non-members an exclusive opportunity to advertise their businesses to an audience of more than 2,000 leading women in the feast, LDEI's official publication. All LDEI members are invited to enjoy reduced rates to promote their goods and services such as cooking classes, culinary tours, wine tours, restaurants, catering, businesses, services, and food products. To learn more about securing your space in the upcoming issue of the feast, visit "Events" in the LDEI Member Center.
submission guidelines
October Issue - August 30; December Issue - November 1
MEMBER MILESTONES
(Editor, Dottie Koteski)
To submit your milestone, go to this link: http://link.ldei.org/ldei-membermilestones For any questions or issues, email the editor at MemberMilestones@ldei.org.
Include:
• CHAPTER
• DAME’S NAME
• Maximum 50 words for each Dame about personal honors or accomplishments, but not about new product introductions or other promotions. Press releases and cookbook covers are NOT accepted
PHOTO: You may submit a high resolution quality headshot to accompany your news (see below), and agree to the photo permissions questions for the photo. Note: Due to space constraints, only two Member Milestones will be published per Dame per year.
CHAPTER PROGRAMS
(Editor, Nichole Bendele)
To submit your chapter program, go to this link: http://link.ldei.org/ldei-chapterprograms Up to 200 words about chapter events that have already occurred. For any questions or issues, email the editor at ChapterPrograms@ldei.org.
Include:
• CHAPTER
• SUBMITTER’S NAME
• Maximum 200 words for each chapter.
• Captions for all photos submitted. Photos without captions will not be used. Submissions that exceed 200 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.
IN MEMORIAM
Maximum 400 word count for each Memoriam.
PHOTOGRAPHY/IMAGES
• Electronic images must be properly focused and in color with a minimum resolution of 300 dpi (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 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. Submit Dames’ accomplishments to “Member Milestones” or to LDEI’s Closed Group on Facebook at https://www.facebook.com/groups/218435184886471/ Appearing in person or online at an LDEIsponsored event grants LDEI full rights to use any resulting photography images or video, and any reproductions or adaptations for the feast, social media, PR, or other purposes to help achieve the organization’s aims.
Calling All Chefs, Sommeliers, Wineries and Other Food and Wine Industry Leaders Who Would Like to Travel the Globe for Free!
Would you like to take small groups of people on extraordinary food an d wine culinary adventures and not have to plan or pay for it? I work with chefs, wineries, sommeliers and others who can attract 10-14 people, designing custom journeys to amazing places!
Contact me for details: karen@manymoretravels.com 925 785 2902 www.envtravel.com
Founding Member & Public Relations Pioneer
It is with a heavy heart that we inform you of the passing of our esteemed New York Dame Saralie Slonsky. Saralie, a cherished founder of our organization, passed away at the age of 92, leaving behind a legacy that has profoundly shaped LDNY and the broader field of public relations.
Saralie’s illustrious career began at the globally renowned Burson-Marsteller PR firm where she started as a secretary and rose to the position of Vice President, an inspiring journey that spanned over 30 years, and included significant roles at Cohn & Wolfe. Her expertise covered a wide array of clients in the Wine and Spirits, Olives and Olive Oil, and Hospitality sectors. In 2018, her trailblazing contributions were recognized when she was named one of the PR Women Who Changed History™ by The Museum of Public Relations. Saralie was a true pioneer, not only in her professional achievements but also in her fearless personal style—she wore pants at a time when it was uncommon for businesswomen to do so. Her keen intellect, meticulous attention to detail, and unwavering commitment to excellence set a standard for all who had the privilege of working with her. Known for her adherence to rules and a spirited nature, Saralie earned the respect and admiration of her peers.
As President of LDNY, Saralie demonstrated exemplary leadership and was a close friend to many, including Rozanne Gold, with whom she shared weekly breakfasts at L’Express. Her mentorship was invaluable Penelope Pate Greene and numerous other women who followed in her footsteps as LDNY Presidents and Dames.
Saralie’s influence extended far beyond her professional accomplishments; she was a beacon of strength, guidance, and friendship to all who knew her. As we mourn the loss of Saralie, we also celebrate her extraordinary life and the lasting impact she has made on our community. Her legacy of courage, excellence, and mentorship will continue to inspire us.
woman-owned, chef-driven, dietitian-tested nabinoid confectionary We specialize in highity natural gummies, bean-to-bar chocolates, & ney drop edibles made from whole ingredients with little to no added sugar
FERN AKEMI YOSHIDA, HAWAII
Educator & World Traveler
Fern Akemi Yoshida was born on November 19, 1945. After graduating from Kalani High School, she earned her undergraduate and master’s degrees at the University of Hawaii at Manoa. Following a three-decade career as a culinary professor at Leeward Community College and Kapiolani Community College, Fern retired and spent her time traveling the world, visiting destinations including Africa, France, England, Scotland, Mexico, Japan, Korea, Canada and Alaska. She was an avid gardener and bird collector, raising exotic finches and canaries. Fern adored spending time with her grandchildren, sharing her love of birds, plants, and neighborhood walks. Fern is survived by husband Gordon Yoshida; daughter Alison Tomisato Alves (Nuno), stepchildren Riki Yoshida (Tiana) and Kristen Moux (Jimmy); grandchildren Taylor, Payton, Riley, and Charlotte; siblings Faye Kinoshita, Allan Komatsu (Ruth), Junko Nishikawa, and Blanche Chong (Mario). She was predeceased by her parents, Ralph and Toshiko Komatsu.
Registration of small boutique tour to Kyushu, the southernmost island of Japan, is open.
IMMERSION KYUSHU 2024 will take place in November 6-18. Join Dame Hiroko Shimbo, Japanese cuisine & culture authority, and discover unique history, culture and nature of Kyushu Island. Dame Shimbo researched and created this off-the-beaten-track tour with varied activities, including the diverse varieties of delicious food. Dames will receive 10% discount for this last minute signing up of the tour.
Registration of small bou tique Japan, is open. Immersion Kyushu Join Dame Hiroko Shimbo , Japanese unique history, culture and researched and created this including the diverse varieti discount for this last minute
https://hirokoskitchen.com/kyushu-premium/ Contact Dame Shimbo at hiroko@hirokoskitchen.com or 646-346-3991.
https://hirokoskitchen.com/kyushu -premium/ hiroko@hirokoskitchen.com or 646-346-3991.
Hiroko Shimbo
2024 LDEI Board of Directors
PRESIDENT
KATHY GOLD (Philadelphia)
In The Kitchen Cooking School chefkage@gmail.com (609) 206-4511
FIRST VICE PRESIDENT
STEPHANIE JAEGER (British Columbia) PearTree Provisions ssjaeger@shaw.ca (604) 377-5306
SECOND VICE PRESIDENT
ANITA LAU (LA/OC and San Diego) MHW Strategies ldei.board.2ndvp@gmail.com
THIRD VICE PRESIDENT
KERSTEN RETTIG (Dallas) Pret Marketing kersten@pretmarketing.com (214) 912-3154
SECRETARY
MARILYN FREUNDLICH (St. Louis) Owner, Inclusively Yours Ceremonies marilynlfreundlich@gmail.com (314) 374-5881
TREASURER
BARB PIRES (Atlanta) Henri’s Bakery & Deli piresb@bellsouth.net (404) 432-5541
CHAPTER BOARD LIAISONS
ROBIN PLOTKIN, RDN (Dallas) Culinary and Nutrition Communications Consultant Founder, Board Mama robin@robinplotkin.com (214) 725-3947
ANASTASIA NICKERSON (Boston) Anastasia's Food Consulting anastasiafoods@yahoo.com
BELINDA SMITH-SULLIVAN (Charleston and North Carolina) Cookbook Author belinda@chefbelinda.com (803) 552-6450
IMMEDIATE PAST PRESIDENT
JENNIFER GOLDMAN (Cleveland) Global Sales, HelmsBriscoe jennifer.LDEIBoard@gmail.com (843) 224-0198
Executive Director GREG JEWELL President, AEC Management Resources Louisville, KY 40204 info@ldei.org (502) 456-1851 x1
upcoming in october Dynamic Mother-Daughter Dame Duos. Winners for the 2024 Scholarships for Impactful Change. Giving Back— Inspiring Fundraisers from the Phoenix Chapter.
Grande Dame Carla Hall delivers at D.C.’s Les Dames in Normandy Gala and Auction.
Photo Deb Lindsey.