the feast - Les Dames d'Escoffier - Vol. 1 Iss. 2

From the Editor

it's your time TO SHINE

“There are two ways of spreading light: to be the candle or the mirror that reflects it.” – Edith Wharton

Days are becoming longer, the sun is shining brighter, and flowers are bursting with color. The summer solstice marks the first official day of summer and ushers in the longest days of the year. In the Northern Hemisphere, this astronomical event—a moment in time—occurs this year on Thursday, June 20. England’s Stonehenge, a prehistoric stone circle, was precisely arranged to align with the sun during the solstice, the first rays illuminating the altar in the heart of the ancient site. Extra hours of daylight in the coming days means extra time to read this inspirational issue of the feast, which we hope has a prominent place at the top your breezy, summer reading list. Going where no one has gone before—that’s the essence of a trailblazer. LDEI is flush with amazing women who work diligently to make their communities and the world better places. Leading by example, they show others the way. You’ll be inspired by a leadership story from Dame Lucille S. Giovino (Boston), who spotlights two trailblazing Dames who set the bar high and took career risks. Despite that, they broke through barriers to blaze their own trails to success.

The sun shines brightly on ten Grande Dame nominees—all winners in their own right! Recognized and respected for their accomplishments, they are motivating other women too.

The upcoming Phoenix Conference promises to be another “astronomical” event that you’ll want to experience. CoChairs Candy Lesher and Judith Baigent-King have pulled out all the stops to create an educational, fun-filled, cultural event with too many highlights to mention here. Discover more in their article, Conference Temptations, on page three.

The Mexico Chapter’s recent Flavors of Mexico adventure is detailed in this issue. Picture-perfect Puebla is the first city built by Spaniards for Spaniards in 1531. It’s also home to the oldest library in the Americas. Veronica Hastings writes about her cultural experiences in Puebla—one of the most vibrant, magical cities in Mexico.

Thanks to London Dames Sue Carter and Kate Howell for sharing breathtaking photos of the Northern Lights or aurora borealis. Kate’s photo was taken from her home near the south coast in Sussex. The dazzling celestial display can be seen on the right.

Special thanks to Milestones Editor Dottie Koteski, Chapter Programs Editor Nichole Bendele, Second VP Anita Lau, Designer Joni Keith, and the Dames who generously contributed to this issue. One thing is for certain: our diligent Dames aren’t resting on their laurels, but always shooting for the stars!

—Susan Fuller Slack, Editor (Charleston)

(Front cover) Minnesota Dame Amalia Moreno-Damgaard grinds corn on a metate in Puebla, Mexico. (L and top R) Dames send their greetings from Puebla. (Bottom R) Tina Rexing of T-Rex Cookie Company and Minnesota Dame Robin Asbell.

4 FLAVORS OF MEXICO

6 GRANDE DAME NOMINEES

8 GLOBAL CULINARY POSTCARD

15 THE WINE GROUP

7 LEADERSHIP

9 CHAPTER PROGRAMS

16 MEMBER MILESTONES

20 IN MEMORIAM

Les Dames d’ Escoffier, 2023.

Experience the Culinary Diversity of the Sonoran Desert

Conference Temptations

You may be asking yourself, is the 2024 International Conference really going to be such a big deal? In a word…YES!

So many reasons NOT to sit this one out…First and foremost— there will not be a 2025 Conference, as LDEI works to reimagine this aspect of the organization, which certainly highlights this rare opportunity to connect and network with your peers.

Then, realtors say it best: Location, Location, Location! This Conference has all three “locations” covered. The first is our Phoenix Valley, which is warm, dry, and stunning in early fall. The second is the luxurious Wigwam Resort—a sprawling, historic, romantic western setting with multiple golf courses, world-class spa, pools, tennis, and pickle ball courts. The third is unique sightseeing found through Conference tours, including historic Wickenburg, stunning Sedona, edifying Botanical Gardens and Heard Museum, plus a ranch trail ride through Sonoran landscapes.

There’s a cultural thread we’ll weave throughout the Conference too, starting with our keynote speaker, Native American Crystal Wahpepah, a member of the Kickapoo community, who is a caterer and James Beard Award finalist. Add in indigenous cooking classes, desert foraging breakout sessions, and insightful classes on desert farming that embrace both historic and modern techniques, and you’ve got a span of cultural options to revel in.

October 17-20, 2024

The Wigwam Resort Phoenix, AZ

But, let’s face it! As Dames, our careers really revolve around experiencing food and beverage, so know you’ll have the opportunity to attend Thursday evening’s Harvest Moon event (30+ stellar, small-plate stations in addition to multiple beverage options) for an all-you-can eat extravaganza held at the legendary Phoenician Resort. It’s also the precursor for a Conference filled with classes and breakout sessions on everything from indigenous fare, Arizona and Western wines, chocolate, craft nonalcoholic beverages, coffee, Champagne, tequila/mezcal, and much, much more, which should cover just about every subject you would care to find.

It's still important though to walk out with good, oldfashioned business knowledge too, coupled with impactful, charitable community insights—educational opportunities we all hope to find at Conference. Your Phoenix Chapter has gathered an impressive lineup of speakers and sessions that gratifies that need too.

Last, but never least, is the “Fun Factor.” An evening of Native Hoop Dancers, a live, five-piece country-western band (currently on tour throughout the western U.S.), line dancing, and chuck-wagon fare sets the stage for a Friday night party you won’t soon forget.

It has been our goal to be sure this provides you with an impressive case of preconference “goose bumps!” And yes, the packed itinerary means you will struggle to choose between the extraordinary offering of events, sessions, and tours. But the important question you must now ask is—why would you NOT plan to attend the LDEI 2024 Conference?— Co-Chairs Candy Lesher and Judith Baigent-King

Photo: Wigwam Resort

Photo: Wigwam Resort

flavors of Mexico

PUEBLA, MEXICO

A magical place of astonishing beauty, extraordinary arts, and world heritage

By Veronica Hastings (Chicago)

The most recent Flavors of Mexico trip was to Puebla, Mexico. Established in 1531, Puebla is known for its culinary history, colonial architecture, and Talavera pottery. Due to this history and architectural styles ranging from Renaissance to Mexican Baroque, the city was named a World Heritage Site in 1987.

Our beautiful, atmospheric welcome dinner at the hotel the first evening featured different stations of typical foods of Puebla, with an emphasis on the snack type of food the region is known for: quesadillas, chalupas, and the all-important Tacos Al Pastor. As always, Mexican wines, Tequila, and Mezcal were abundant. In the last decade, Mexican wine has become more prevalent in Mexico, and on this trip we enjoyed many delicious Mexican examples.

A spectacular visit was to the Uriarte Talavera Workshop. We toured the facility and learned the process from start to finish. Puebla became known for its fine ceramics called Talavera due to the abundance of quality clay in the region and consequently drew some of the best artisans. Between 1550 and 1570, Spanish potters from Talavera de Reina in Spain came to Puebla to teach the locals European techniques of using the potter's wheel and tin-glazing. These new methods were mixed with native designs to give rise to what became known as Talavera Poblano. A highlight was decorating our own Talavera plate!

Puebla is also known for its mole which is completely different from the mole we know from Oaxaca. There are two origin stories regarding Mole Poblano. The moles of preHispanic times were served to Hernán Cortés and the other conquistadors by Moctezuma II. The other story is that 16th

century nuns from the Convent of Santa Rosa were concerned because the archbishop was going to visit them, and they had nothing to prepare for him except for an old turkey. They created the lovely sauce we know as Mole Poblano, which had the addition at this time of chocolate and saved the day. Truthfully, this sauce probably evolved through the centuries. Many food writers and gourmets nowadays consider Mole Poblano with turkey to represent the pinnacle of the Mexican cooking tradition.

We also visited the now named Centro Cultural Santa which is a museum devoted to mole, and other important crafts and traditions of the region. Here we had a presentation of how to make the mole by Chef Liz Galicia. The previous evening, we had a fabulous meal at her restaurant Salón Mezcalli where we had the other famous dish of Puebla, Chile en Nogada: a poblano pepper stuffed with ground meat, aromatic fruits, and spices topped with a walnut-cream sauce (Nogada) and pomegranate seeds. This represents the colors of the Mexican flag.

Our dinner that evening in the courtyard of the museum contained two surprises. A moving indigenous wedding ceremony where all of the couples on the trip were “married.” The second surprise was Chef Luisteen Gonzalez’s creation inspired by the recent eclipse and the belief in the love between the sun and the moon. A duo of deep red and white mole with a timbale of herbed rice and large deep-sea shrimp from the Cortez Sea. Not only was it a beautiful presentation, it was absolutely delicious!

If you have never been on one of the Flavors of Mexico trips, and have considered going I say run, don’t walk! The combination of cultural, artistic/craft and architecture visits coupled with the fabulous food is a fun, delicious, and educational experience. The Mexican Dames put on a show that is incredible!

Photos: Oscar Valasquez.

The 2024 Grande Dame Award Nominees

WOMEN OF INFLUENCE

By Susan Fuller Slack (Charleston)

Les Dames d’Escoffier International (LDEI) has a long history of identify ing and celebrating women who have made extraordinary contributions in the fields of food, fine beverage, arts of the table, and related disciplines. The 2024 Grande Dame winner—and 20th recipient—of this lifetime achievement award and honorary title will be chosen from the following nominees and recognized at the Annual Conference in Phoenix.

The 10 nominees— Darina Allen, Pat Bennett, Ariane Daguin, berling, Mary Ann Esposito, Aliza Green, Carla Hall, Mary Abbott Hess Kathy Mezrano, and Pam Williams — are high-achievers who demonstrate exemplary leadership skills and champion women’s empowerment.

In 1977, when the founding New York Chapter of Les Dames d’Escoffier (LDE) hosted its second installation dinner at the Carlyle Hotel, Child was honored as the first Grande Dame. “It was an award whose intrinsic merits were deemed worthy of continuation,” remarked founder Carol Brock, the fourth woman to earn the chapter’s highest honor.

After five LDE chapters were formed, their Boards collaborated to launch a global organization in 1986. Since 1993, 20 women have received an International Grande Dame Award; before 1993, 11 Grande Dames of Distinction were awarded by individual chapters. (Several chapters con tinue to nominate worthy Dames of Distinction.)

Being nominated by a chapter is, in itself, a tremendous accolade and signi fies that the nominee has made an impact by leading with a purpose. LDEI President Kathy Gold (Philadelphia) says, “We extend our heartfelt gratitude to their respective chapters for nominating these extraordinary women. Con gratulations to each nominee on this well-deserved recognition!”

The current Grande Dames, culinary icons Paula Lambert (Dallas) and Bev Shaffer (Cleveland), were chosen in 2022 in a tie vote. Paula says, “Being chosen as a Grande Dame was a very special and meaningful honor, especially because this recognition came from my peers. It is quite humbling to join the ranks of those Grande Dames who preceded me, and I salute those Grande Dames yet to be recognized.”

Bev Shaffer applauds the nominees. “Dear fabulous women...your ex traordinary dedication, talent, and contributions have rightfully earned you this prestigious recognition. Being nominated for such a respected award is not only a testament to your hard work but also a celebration of what you have already achieved. Your passion and commitment have inspired many...know that your influence extends far beyond this moment. Take pride in this milestone, celebrate your success, and continue to shine brightly.”

Deborah Mintcheff (New York), Chair of the Grande Dame Committee, adds, “It has been a great honor to work alongside Co-Chair S uzanne Brown (Atlanta) and committee members Toria Emas (Chicago) and Hayley Matson-Mathes (Hawaii) on this year’s Grande Dame Award. As you know, this biennial award bestows the title of Grande Dame on one of our own as a shining example of what can be achieved professionally while making a meaningful impact philanthropically.”

Editor’s Note: The committee was comprised of LDEI past presidents.

Darina ALLEN (London)

Pat BENNETT

Ariane DAGUIN (New York)

Amy EMBERLING (Ann Arbor)

Mary Ann ESPOSITO (Boston)

Aliza GREEN (Philadelphia)

Carla HALL

Mary ABBOTT HESS (Chicago)

Kathy MEZRANO (Birmingham)

Pam WILLIAMS (British Columbia)

leadership

By Lucille S. Giovino (Boston)

BOSTON DAMES LEAD THE WAY

kitchens, accepted the position of gardemanger at The Ritz Carlton, Boston, in 1976 where she was confronted with a crew of 50 males who placed every pos sible obstacle before her. However, with determination, perseverance, her abiding dream of success (and a few tears), noth ing would stop her! All her hard work and experience came to fruition when she ac cepted the executive chef position at the Eastern Yacht Club on Marblehead Neck where she reigned for 26 years. Denise became the leader and was tough in the kitchen and well-respected by her staff. She advised them to act and react mean ing you perform a certain task, then react to it and how you react is key. Denise also advocates the necessity to network and present your ideas. If at first they are not accepted, then try, try again...and again, which is what she did many times. Above all, “Be yourself!” If you truly want something badly enough, do not give up the first, or second, or third time or with inevitable additional obstacles. She believes in hard work, taking advantage of opportunities, and not waiting for approval. And look what she achieved: first woman president of the oldest, nearly all-male (95 percent) Epicurean Club of Boston coupled with being the first woman inducted into the prestigious American Chefs Hall of Fame. At the time, Denise said, “Someone had to crack the glass ceiling and I’m glad that it was me!”

Now at age 73, she’s breaking the ceiling once more by being presented The Northeast Herman Rusch’s Achievement Award for her involvement in enriching students in the culinary arts. Denise accomplished this by fostering Les Dames’

1980s, and then she continued with more fundraising endeavors for Les Dames. Her continued advice for Dames of all ages: network, present your ideas, and get involved in your chapter’s events, whether educational or fundraisers to benefit your chapter, or to help women advance in the culinary field, or to help those most in need at food pantries. Her motto is: “Learn by doing, persevere, and don’t give up the ship.”

Kristen LaCount is the COO and GM at The Country Club in Chestnut Hill, one of the oldest country clubs in the U.S. She is the first woman to hold these positions. Her advice on how to lead is to lead by example, be authentic, and be aware that

everyone is watching your every move. Leadership encompasses more than who you are as an individual; it also allows you to get to know the people who you are privileged to work with daily. One of the many values she learned from her parents was to lead by example, a trait she feels important to even impart on her own children. As to commitment, having a “can-do attitude” is always an important asset to approach any situation. Find the right place and the right people who are invested in your future and career and who care about what you are trying to achieve. For Kristen, she stayed in the same place for 20 years since the day she graduated college, and during that time she was not “chasing a title or trying to get the next big promotion or make more money; it was about seeing the long game and buying into that and really committing to be the best one can be in whatever you choose.” She started in the culinary arts and then transitioned into the management side of the house. Kristen followed her passion in both roles and feels very fortunate to have this experience. She confidently says that she has many different passions as a result of remaining open minded and committed to her career. Not only is Kristen responsible for the physical buildings but the entire grounds that surround the main building and the golf course. She took up golf to better appreciate the game and understand the precision work the agronomists perform. Their work parallels to the food served in her dining rooms—only the best is presented for enjoyment. For inspiration, Kristen believes, “you have to inspire yourself first of all, then perhaps, read a book about something related to what you are doing. Look to people you can speak with as mentors, surround yourself with the best people possible in the career of your choice who can inspire you to be at their level, and all of this has to be self-started and self-motivated." Have confidence in saying, “I do not know, however, I will find the best answers and get back to you. Also, don’t do it alone— turn to family and colleagues.”

Denise Graffeo

Kristen LaCount

By Susan Fuller Slack (Charleston)

COOK LIKE A DAME

The Phoenix Chapter presents a taste of Italy

The Phoenix Chapter hosted a dynamic, Italian cooking class by Zoom on May 1. Chef Dina Altieri, CEC, CCE, CHE, showcased the art of making her grandmother’s manicotti (“sleeves”)—a hearty, ItalianAmerican dish of baked, cheese-stuffed pasta with sauce. A chef educator, Dina has spent 35 years in the hospitality industry. Wine expert Lizbeth Congiusti offered wine pairings, wine education, and entertaining wine lore. Lizbeth is a Level 11 Sommelier and former wine educator for United Airlines. The class was moderated by Candy Lesher, Dame of Distinction, and Co-Chair of the 2024 Phoenix Conference with Judith Baigent-King It was part of the virtual culinary series Cook Like a Dame featuring recipes from the Southwestern United States and around the globe. The series provides community outreach and fundraises for the chapter, which is heavily invested in nurturing Arizona’s future culinarians through the high school C-CAP program (Careers Through Culinary Art).

Chef Dina prefaced the class with a chat about mise-enplace (“putting in place”), the organized system chefs live by—in the kitchen and everyday life! It entails gathering and arranging ingredients and tools in the work space before cooking begins. The concept stems from the rigid kitchen brigade system developed by Auguste Escoffier. “It’s also important to frame one’s mental mise-en-place,”

Dina added while sharing her cooking strategy and the history of her treasured, family recipe—handed down through generations of mothers and grandmothers.

Chef Dina grew up in the Bronx, New York. Her family is of Southern Italian stock from the Campania region. We learned that words can be truncated in Southern Italian

dialects; a final syllable— often one letter—may be dropped. Manicotti becomes manigot. The “c” is pronounced as “g.” Might I add, this is also how Tony Soprano pronounces it!

There were discussions of foundational knife skills, ingredients, and equipment as Chef Dina prepared marinara sauce and a rich cheese filling of ricotta, fresh mozzarella, and Parmigiano Reggiano (“no cottage cheese, please!”). Several Zoom participants engaged by cooking along at home; questions were typed in the online chat.

Manicotti is often associated with large, ridged pasta tubes, which can be tedious to fill. Chef Dina substituted her grandmother’s homemade crêpes (crespelle), deftly swirling the thin batter in a well-seasoned, blue carbon steel pan. She advised, “The biggest challenge is getting the correct batter consistency...it should barely coat the back of a spoon and have a nappe consistency.”

The filled, rolled crêpes were topped with sauce and cheese before baking. The finished dish was elegant, light, and truly exceptional.

Lizbeth Congiusti paired the manigot with two excellent wines from the (womanowned) Donnachiara winery in the Southern Campania region— known for its nutrientdense volcanic soil. Lizbeth says her Italian family is from Calabria, a region further south. Its unique terroir is also ideal for growing grapes. One selection was Greco Di Tufo (DOCG), a soft, delicate white wine with notes of “ripe,

juicy yellow fruit with sensations of cedar and a creamy mouth, and lastly, anise and mint. Greco grapes were introduced to the area by the ancient Greeks in the 1500s.”

Chef Dina interjected that by car, the winery is a 20-minute drive to the Province of Benevento where her paternal, great-grandparents lived.

The other choice was Campania Aglianico (IGT).

The earthy, full-bodied, red wine offers hints of orange, cherry, blackberries, and toast, and “minerality” due to the terroir. One of Italy’s top three wine grapes, the black-skinned aglianico grape was mentioned in Natural History (77 C.E.) by Roman naturalist Pliny the Elder. After primary fermentation, the wine undergoes malolactic fermentation to convert its tart-tasting malic acid into a softer lactic acid. There’s still enough acidity; the wine pairs beautifully with tomato-based marinara sauce.

Chef Dina shared, “My family taught me from a very young age that food is love. It has been ingrained in me that when we break bread, there’s a common thread of sharing, caring, and gratitude...which essentially means we should take care of those around us, and feed them beautiful food.”

Lizbeth concluded, “Wine is a fabric of life in Italy. It’s a daily ritual ingrained in the way Italians operate. When they sit at the table, it’s not only an act of sharing food and wine...it’s the togetherness...the joy of life... La Dolce Vita ...wine and manigot!” Buon Appetito!

Cooking a crêpe. Chef Dina displays the finished crêpe. Photo: Sara Altieri. Plated manigot.

Photo: Dina Altieri. Wine expert Lizbeth Congiusti.

This handwritten recipe belonged to Theresa (DelGrosso) Altieri, who was Chef Dina Altieri’s paternal grandmother. Dina says, “Her energy is present when I make these manicotti.”

Photo: S. Slack

Photo: S. Slack

chapter programs

By Nichole Bendele (San Antonio)

ATLANTA by Christy Simo

Inaugural Day was an electric experience! Designed to connect with high school students interested in the hospitality industry, the event included a lunch and learn panel and a hospitality expo. More than 90 students representing four metro Atlanta communities attended. Dame Sarah Pierre and past scholarship recipients Evelin Castro Lozano, Ashley Casasola, and Jordan Fessehaie discussed the peaks and valleys throughout their culinary career paths, along with how their LDEI scholarships shaped their lives, not just with financial help but through mentorship, connection, and support. Students then attended a hospitality career exploration showcase and provided a "passport" to be stamped at each station. Once completed, students redeemed passports for a gift bag featuring vendor samples and merch. Exhibitors included President Wendy Bohannon and Dames Ami Dand, Cathy Pennington, Holly Chute, Natalie Keng, Angie Mosier, Paige Nathan, Mary Moore, Denise Poole, Nichola Hines, Debby Cannon, Judith Montier, Kempten Taylor, Sara Smith, and Mary Alice Cain. Dames Dene Lynn, Denise Picket-Bernard, Nayana Ferguson, Hope Webb, Shirley Hughes, and Gayle Skelton worked side-by-side planning and coordinating with event organizer Simone Byron. She hopes this initial Atlanta pilot program inspires LDEI Chapters internationally to make similar connections with their local communities.

silent auction packages. Thanks to support from generous sponsors like Whim Hospitality, Tito’s, YETI, and more, You Grill Girl raised over $69,000 for the Austin Chapter! To date, the event has raised over $241,000, which goes directly to fund the chapter’s scholarships and cover the minimum amount of annual operating expenses.

BIRMINGHAM by Rachel West

One part of our community outreach work is for The WellHouse, a haven of rescue for women and girls who are survivors of human trafficking and sexual exploitation. Since June 2022, a dedicated committee of Dames have been teaching a monthly cooking class for the residents to help support and encourage them in their recovery. On Thursday, May 9, The WellHouse committee got together to wrap gifts for a kitchen shower and makeover to help stock the kitchen at the The WellHouse with new items for residents to use and enjoy.

AUSTIN by Lindsey LeRoy

We hosted our fourth annual You Grill Girl fundraising event on April 25. The female-focused culinary event celebrates a passion for grilling, live-fire cooking, and all things food. The incredible lineup of female chefs, pitmasters, and artisans included CultureMap Tastemaker, Pastry Chef of the Year Sarah McIntosh; Top Chef contender Amanda Turner; Jess Pryles of Hardcore Carnivore and so many more. Guests enjoyed specialty cocktails by Jessica Sanders, beverages from local breweries and vineyards, a Disco Cowgirl Dance Party with music courtesy of DJ Cassandra, a VIP Tiki bar, and unforgettable

The Inaugural Day with the Dames was a huge success

(Top L-R): Guests enjoy the tasty drinks. Dames at You Grill Girl: Chef Chelsea Fadda makes paella; Janie Ramirez is busy grilling; and Sarah McIntosh and her team serve Smoked Fish Dip.. Photos: Lisa Hause.

Birmingham Dames wrapped gifts for a kitchen shower for the residents of The Wellhouse. (L-R): Clara Darling, Carey Thomasson, Pat Terry, Maureen Holt, Sonthe Burge, Nancey Legg, Kate Nicholson, Charbett Cauthen, Stefanie Maloney, and Joy Smith.

BOSTON

by

Lara Zelman

It has been a delicious spring! In March, members enjoyed a spectacular Table in the Back dinner at Pagu in Cambridge, Massachusetts. Owner Tracy Chang, 2024 James Beard Award nominee, shared a bit about her work, her life, and her creative process. Pagu's unique combinations are influenced by her travels. Chef Chang seeks out the best local and imported ingredients and uses techniques from Spanish and Japanese cuisine. On April 7, Boston Dames and guests dined on an eight-course, gourmet meal at our 62nd Annual Escoffier Dinner at The Colonnade Hotel. We honored Chef Denise Graffeo (CEC, AAC, HOF) with the Dame of Distinction award. The award celebrates Chef Graffeo’s impressive career, including her 2017 induction into the prestigious American Academy Chefs Hall of Fame (the only woman!). We also inducted 18 new members to the chapter. Highlights from the meal included nonalcoholic beverage pairings created by Dame Hannah Bartholomew along with traditional wine pairings curated by Dame Seema Tikare. The chef also created “sole á la Viennoise Lucille,” a delicious Dover sole dish with morel mushrooms and peas, in honor of lifetime chapter member Lucille Giovino

Dames at the 62nd Annual Escoffier Dinner at the Colonnade Hotel. Welcoming new Boston Chapter Dames at the 62nd Annual Escoffier Dinner. Dames Patricia Estorino of Gustazo and Dame Marley Maron of Boston University won bronze medals at a culinary competition during a Steel, Sizzle, and Style event at Clarke Showroom. They were awarded for their teamwork in creating a duck entrée.

CHARLESTON

by

Education scholarships were presented to Dorie Wexler, Lisa Dingle of Chill n Grill, and Gabrielle Smith of Hotbox Catering. We also welcomed Charleston native Heather Carpenter, the recipient of a 2024 Legacy Award. Heather’s Hospitality, Catering, and Event Planning Legacy experience will be hosted by the New Orleans Chapter at the Four Seasons Hotel. Heather is operations manager for Salthouse Catering, a premier business owned by Dame Tanya Gurrieri. During the meeting, Anastasia Nickerson, a CBL on the International Board, joined us by Zoom and gave an outstanding presentation on Member Value—Serving Your Chapter. Several Dames provided hors d'oeuvres during the opening reception of Fab, an educational three-day workshop created by women for women in the hospitality industry. Tanya Gurrieri coordinated the event. In March, Dames attended a Tinned Seafood Class and Charleston Wine Tasting at James Beard nominated wine bar Stems & Skins.

Charleston Dames at Fab 2024, (L-R): Ashley Freeman, Mary Kay Gill, Julie Ratowitz (Chicago), Reina Gascon-Lopez, Alicia Fore, Julie Shaffer, (seated), Sarah O’Kelley, Amanee Neirouz, Isabella Macbeth, Tanya Gurrieri, and Dorie Wexler, the chapter’s 2024 scholarship recipient. Fab-ulous Country Ham & Cheddar Biscuits From Dame Kelly Franz. Heather Carpenter was a recipient of LDEI’s 2024 Legacy Awards. Photo: S Slack. L-R: LDEI Charleston presented the Annual Scholarship for Education to three recipients: Lisa Dingle, Gabrielle Smith, and Dorie Wexler. Photo: S Slack.

CHICAGO

by Mariam Parker

Susan Slack

Charleston’s May business meeting took place May 13 at Ms. Rose's Fine Food & Cocktails, our regular meeting venue. A unique “art wall” in the restaurant incorporates tableware, barware, kitchen equipment, and more. The items belonged to a former restaurant on the site and were repurposed by Ms. Rose’s into the wall sculpture. The artist’s intent (penned across an adjacent wall) was to depict stratified layers of earth. “Without this new life as art instillation, these items would likely be resting in a landfill site, quite possibly in the same position.”

We had the pleasure of hosting Ruth Reichl for a luncheon and signing of her new book The Paris Novel. Chicago Dame and Chef Carrie Nahabedian and her team at Brindille created a beautiful meal inspired by Paris and fresh spring ingredients. Ruth shared the inspiration behind her latest novel as well as projects she has been working on.

Ruth Reichl with her book The Paris Novel at Brindille in Chicago. Photo: Mariam Parker.

Boston

CLEVELAND by Shara

Bohach

We hosted our second annual Culinary Treasures Sale in March. Dames and local chefs donated gently used culinary equipment and vintage kitchen items for sale at bargain prices, and the fundraising event was held at CLE Urban Winery for a fun sip-and-shop experience. It was a huge success with guests lined up early hoping to get first access to unique items, with sales and donations topping last year’s. In April, Dame Destiny Burns a workshop based on her new book, “My Why and I: A Rebel’s Guide to a WhyCentered Lifestyle” at The Well, a remarkable Community Development Corporation (CDC) in Akron. She gave a highly inspirational talk as she guided guests to identify their core values to help prioritize and guide decisions in life and business, and to find their own “Why.”

in the room with lots of fascinating conversations and such a warm sense of women who care. Some

DALLAS by Louise Owens

Dames Louise Owens, Sigrid Helgason, and Cindy Kleckner volunteered at a pay-what-you-can restaurant affiliated with Taste Project, serving breakfast and lunch on April 19. This initiative aims to feed, educate, and serve the community, emphasizing the belief that everyone should have access to healthy food. Inspired by Psalm 34:8, Taste Project envisions the community as the solution to hunger challenges. Their flagship project, Taste Community Restaurant in Fort Worth, provides healthy, quality meals without set prices, encouraging guests to pay what they can afford or a little extra to support others. This unique approach fosters inclusivity and dignity. Taste Project is committed to expanding its impact and will open a second location in Arlington, Texas, in 2024. Through their work, they aim to engage the community, build partnerships, and raise awareness about food insecurity.

LONDON by Kate Howell and Catherine Sloeman

We hosted a hugely successful, potential new member's evening with drinks on St. George's Day. There was a great buzz

meeting organized by Dame Genie Zarling. Chefs Erin Lucas and Mateo Mackbee, co-owners of Flour & Flower Bakery and Krewe Restaurant, cooked a delicious Creole-inspired dinner of Red Beans and Rice with Smoked Turkey, Sausage and Ham; Mixed Greens with Apple Cider Vinaigrette, Cornbread with Honey Butter; and Bourbon Caramel Bread Pudding. Erin and Mateo generously offered a Chef’s Table Dining Experience for the May Online Auction. Our chapter’s March Zoom, in conjunction with LDEI’s Table Talk initiative, featured T-Rex Cookie Company founder Tina Rexing. Tina and Dame Robin Asbell had a lively Q&A recorded by Dame Kristen Olson at her beautiful Studio Q. It was so good that we’re sharing it with you. Use the passcode: Quv*7Q+T (Organized by Cindy Jurgensen.)

Champagne and oysters starred at the fantastic April meeting organized by Dames Lauren Voigt, Brenda Langton, and Audrey Nelson. We met at Alliance Française for a hands-on shucking class from the owner of Brookies Fish Market. A variety of beverages, plus empanadas, salad, and desserts from Chef Ivette Jelves of Atacama Catering, were also on the menu.

MONTEREY BAY by Rachel Mueller

Eleven new Dames were inducted into our chapter on April 21 in conjunction with the induction of four chefs into The Disciple of Escoffier. The induction ceremony, conducted by Bert Cutino, a Disciple of Escoffier, took

www.ldei.org

Some of the items sold at Cleveland’s Culinary Treasures Sale.

Kleckner

Photo: Kate Howell.

Tina Rexing and Dame Robin Asbell (T-Rex cookie Zoom). Lauren Voigt (holding champagne). Liz Nerud and Brenda Langton at the Mardi Gras meeting. Photos: Cindy Jurgensen.

place at the Sardine Factory in Monterey with a gala dinner and silent auction to raise money for scholarships.

a chicken. She encouraged everyone, saying there are different ways we can assist people as well as volunteer in our communities. One chicken can make a difference.

SAN FRANCISCO by Janet Fletcher

PHILADELPHIA by Alethia Erwin

Les Dames d'Escoffier Philadelphia celebrated its 40th Anniversary on April 2 at Dame Jill Weber's Rex at the Royal Restaurant. Attendees included charter members Aliza Green, Claire Boasi, Judy Wicks and Susanna Foo

Current Chapter President Alethia Erwin was honored to be joined by past presidents Jill, Aliza, and Claire along with other past presidents Dottie Koteski, Anita Pignataro, Nancy Miller, Natanya

DiBona, Lynn

Buono, Kathy Gold, and Barbara Samson. The celebration's auction raised over $4,000 for the chapter's Scholarships and Business Development Grant given to up-and-coming women in the hospitality industry.

SAN ANTONIO by Elise Russ

New officers for the Board were voted in at our May membership meeting. Emily Simpson will be Second Vice President of Programs and Di-Anna Arias will become Treasurer. Returning for second terms will be Jennifer Michaelis, Recording Secretary, and Darcie Schipull, Archivist. After the September New Member and New Officer Induction, their new term begins. Di-Anna Arias also shared an inspirational story from a North Carolina woman named Meme. When Meme was a child, a fox killed 12 chickens, which were needed to feed her impoverished family of seven. They couldn’t afford to purchase replacements, so her mother went to 12 different neighbors asking for one chicken. They each shared a chicken. Meme explained that in life, sometimes we are the receiver of a chicken, sometimes we are the ones sharing

How will the wildly successful new weight-loss drugs affect food professionals in the future? More than 60 Dames and attendees joined a lively Table Talk conversation on March 26, The Weight of Ozempic: What Happens When We No Longer Care About Food? Three speakers presented different perspectives on the benefits and potential threats of these appetitesuppressing treatments. New York Grande Dame Marion Nestle, emerita professor at New York University; journalist Laura Reiley, whose Washington Post article inspired the event; and Shaun Chavis, a food journalist who has dropped 135 pounds with weight-loss medication and bariatric surgery, explored the impact of these life-changing drugs. Dame Kara Nielsen moderated. Panelists raised concerns about affordability and access and speculated about how the widespread usage of these medications might affect shared meals and holiday traditions. Food manufacturers and foodservice providers will have to please a growing audience of diners who want smaller portions and need more lean protein to conserve muscle mass. “This provocative subject brought in a large audience from across the country,” says Dame Roberta Klugman, who programmed the event. “The robust chat-room comments and questions speak to the value of timely programs that help us sort through challenging issues.”

The San Francisco Bay Area Chapter held a lively Table Talk conversation exploring the ramifications of weight-loss drugs.

SEATTLE by Christina Lehman

We enjoyed exploring the pioneering Modernist Cuisine Cooking Lab, which is situated just outside Seattle in Bellevue, Washington. This special event was graciously hosted by member Stephanie Swane, who has served as publisher/editorial director at Modernist Cuisine for the past decade. The team comprises a diverse group of dedicated individuals including chefs, scientists, researchers, photographers, engineers, machinists, editors, and marketing experts. Together, they are committed to revolutionizing the way we create, document, and conceptualize food. The lab boasts cutting-edge facilities such as a research kitchen, photography and visual engineering studios, and a fully equipped machine shop, where almost any culinary innovation is possible. Their groundbreaking discoveries are shared through their in-house publishing arm, The Cooking Lab, which has produced six acclaimed books translated into nine languages.

(L-R): Disciple of Escoffier Bert Cutino with new Monterey inductees Kate Nakfoor, Paula MacNab, Marci Bracco, Marilyn Schultz, Taylor Schultz, Annee Martin, Alix Bosch, Jennifer Sander, Genny James, Alyson de Guigne, and Helaine Tregenza. Seated in front is Mary Chamberlin, the Chapter President.

Aliza Green, Claire Boasi, Judy Wicks, and Susanna Foo. Photo: HughE, Philly Chitchat.

Their latest publication, Modernist Bread at Home, was released in March, continuing their tradition of excellence in culinary exploration. We welcomed five new members in April: Ana Sainz, Michelle Clair, Melissa Abbott, Suzanne Cameron, and Danielle Kleiner-Kanter. Leaders gathered for an orientation in celebration of these new, enthusiastic Dames. We look forward to getting to know them and participating with them in chapter activities!

SOUTH FLORIDA

by Jane Silverman

We celebrated spring with a garden party/scholarship fundraiser at Dame Jacqueline Kleis’ home in Miami. Cooking with Herbs, Botanicals and Flowers featured a cooking demo by Jacqueline, former executive corpo-

rate chef for Wild Fork Foods, with Grilled Lamb Chops with Rose and Rosemary Jelly; Tuna Poke Parfait with Elderflower Gin & Lemongrass Granita; and Jasmin Crème Brûlée. It was a fabulous afternoon of food and friendship; each Dame brought a theme-inspired dish. Chapter co-president and specialty food broker Hall

Seattle Dames visit the Modernist Cuisine Cooking Lab. (L-R): New Se attle Dames Ana Sainz, Michelle Clair, Melissa Abbott, Suzanne Cameron, and Danielle Kleiner-Kanter (via Zoom) at the member orientation with Chapter President Leslie Mackie. Photos: Christina Lehman.

South Florida's a-MAY-zing Spring Garden Party was held at the home of Jacqueline Kleis. L-R Carole Kotkin, Julia Johnston, Jane Silverman, co-President Barbara Seelig-Beyer, Irene Moore, Annie Hall, Jacqueline Kleis, and Gina Castaldo Natoli. Dishes at Cooking with Herbs, Botanicals, and Flowers (L-R): Sunchoke Velouté Soup, cheese with edible flowers, Limoncello Cake, and Tuna Poke Parfait. Photos: Jane Silverman.

jam and flowers and canapes, while counterpart Barbara Seelig-Beyer of Stress Free Cooking provided Deviled Eggs topped with Edible Flowers & Caviar and Limoncello Cake with Basil Glaze. The Miami Herald’s Carole Kotkin brought a Soft Herb Salad with Butternut Squash and Lemon Dressing and journalist Irene Moore, a Spanakopita. But wait… there’s more! PR pro Jane Silverman tracked down Sunchokes aka Jerusalem Artichokes from Miki Hackney at Melissa’s for a delicately flavored Sunchoke Velouté Soup. Art Deco Food Tours’ Gina Castaldo Natoli brought a refreshing Farro and Fennel Salad. Wine was provided by kitchen designer Julia Johnston and St. Regis Bal Harbour Resort pastry cook Aurora Fernandez

ST. LOUIS by Lori Willis

TUSCAN ITALIAN by Patrizia Vigolo

On April 28, we pooled our talents for Passport to Morocco: Destination Marrakech, the chapter’s major philanthropic event. The fourth Global Culinary Initiative dinner was held at The Venue at Maison Du Lac. The sprawling lakeside event site, co-owned by Dames Judith Bellos and Cecily Hoffius, had been transformed into a Moroccan oasis. Guests were greeted with a traditional hand-washing ritual. Event CoChair and chapter GCI leader Roberta Duyff explained, “We immerse guests in the traditions and flavors of our chosen destination from the moment they arrive.” Dame Paula Wolfert’s The Food of Morocco inspired the menu, created by Co-Chair Judith Bellos with Chef Mary Noble and her team. Judith explained, “Whether hosting large events or buying a new meat slicer for a struggling restaurateur, we are building community. That’s why Cecily and I were moved to underwrite the event.” Cecily added, “We know from experience the challenges of starting a business from scratch. It made us want to do more.” Moira Ross, the past chapter president, exclaimed, “Thanks to our Dames, patrons, partners, and Cecily’s and Judy’s generous gift, we can help lessen the burden of start-up for local women. That’s what LDEI is all about.”

2024 started with great momentum and energy for our chapter. Several Dames—Chapter President Silvia Mariani, Patrizia Vigolo, and Chiara Quattrone gathered in April for an in-person meeting during the prestigious Vinitaly 2024 wine industry fair in Verona to connect and provide support. It was a pivotal moment because the discussions sparked the initiation of a new monthly newsletter project that will involve all chapter Dames: our personal achievements will be highlighted, and we'll all have the opportunity to seek support from other Dames. The virtual meetings in the first part of the year, on February 16 and April 2, were crucial for redefining the chapter's overall goals and building working groups to encourage social media communication, promote the chapter, and define new activities.

WASHINGTON, D.C. by Carole Sugarman

We have continued to host a number of unique educational events, including Love Your Local Grains, a panel and hands-on cooking class that explored the challenges and rewards of the local grain movement; and Forest To Table, a talk and culinary demonstration on when, where, and how to forage for local, wild plants. We've continued our monthly successful Zoom programs with a two-part series on pasta and a session on nutrition and aging, which was part of LDEI's line-up of Table Talk events.

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.

The table is set for an evening of abundant food, entertainment, and Moroccan inspiration. Photo: Lori Willis.

A rye flour chocolate chunk cookie baked at the local grains event. D.C. Dames gather during the Love Your Local Grains event.

Dames Silvia Mariani, Patrizia Vigolo, and Chiara Quattrone met in person during Vinitaly 2024 in Verona.

LIFTING UP WOMEN LIFTS US ALL

The Wine Group is proud to partner with LDEI to offer the Scholarships for Impactful Change Program

At The Wine Group (TWG), we have a proud history of supporting change within the wine and beverage industries. While shaping the product landscape through innovation remains an important priority for us, we’re equally focused on shaping the makeup of the industry itself—helping to drive greater diversity within and across organizations.

This is why our partnership with LDEI is so important to us. We share a vision of the future in which the diversity of a company’s team is a true reflection of the diverse consumer population it serves. It’s this shared vision that led LDEI and TWG to establish the Scholarships For Impactful Change program.

Launched in 2023, this scholarship program offers a very tangible way to help women pur sue their educational goals within the food, beverage, and hospitality industries. Each year, four recipients receive $5,000 scholarships to put toward their education. It was an honor last year to award scholarships to four incredibly deserving women.

Investing in the advancement of women— and diversity overall—within and beyond our respective walls is imperative not just for women, but for the future of our industries. Only through diversity of thought, experienc es and insights can we authentically connect with the consumers we serve.

While we still have work to do within TWG to create a truly diverse and inclusive culture, we’re committed to driving change at all levels and in every corner of our organization. We’re proud today to benefit from the most gender diverse executive leadership team, and Board of Directors, in our company’s history. However, we’re even prouder of the many women leaders across our business—

from finance to operations to product innovation to winemaking, and every function in between. These women are not only making a positive impact on our business, but they’re inspiring future generations of leaders for the benefit of us all.

In support of the important strides so many companies are making to empower women leaders, we’re thrilled to collaborate with LDEI and look forward to seeing the impact this scholarship program will have for many years to come.

HELP US SPREAD THE WORD.

While the application window for 2024 Scholarships for Impactful Change has passed, please help spread the word of this program for future applicants. Additional information can be found on the LDEI website.

Together, let’s toast to a healthy future for women, our industries, and making goals possible. Cheers from several of our womenproduced brands to yours!

“Supporting the advancement of women is very important to us at TWG. We’re thrilled to collaborate with LDEI to foster opportunities not only for women to achieve their ambitions, but for organizations to benefit from diverse perspectives and leadership.”

Amy Hoopes, Chief Commercial Officer, The Wine Group

At TWG, we’re fortunate to have some of the most talented winemakers in the industry—who happen to be women— crafting some of the most beloved premium+ brands in the market.

2023 winners Top: Lani Furbank, Samantha Maldonado, Bottom: Cecilia Picoaga, Donna Smith

member milestones

By Dottie Koteski (Philadelphia)

ATLANTA

Jennifer Hill Booker will take to the high seas as an official James Beard Foundation All-Star Guest Chef for the 2025 Windstar Cruise.

Karen Bremer stepped down after 13 years as president and CEO of the Georgia Restaurant Association (GRA). She was suc ceeded by Fischer

Melissa Libby president of Melissa Libby & Associates and vice president of marketing and administrative officer for Sterling Hospitality, also serve as directors on the 2024 Georgia Restaurant Association Board.

Sarah Pierre received the 2024 Lady Locavore Beverage Award for her efforts to illuminate biodynamic, natural and organic wine producers and create a comfortable and welcoming space at her three Parks Wine Shops. The award honors women farmers, chefs, educators, beverage makers, advocates, and gardeners who are transforming their local communities.

Deborah VanTrece shining bright as ever. After recently bidding farewell to her restau rant La Panarda, she unveiled her excite ment about diving into new incredible opportunities: crafting a new cookbook, and finalizing nego tiations for a network television show. Deborah keeps everyone on their toes wondering what she will do next!

Janice Walters owner of Appalachian Kitchens, expanded her Blairsville location.

Virginia Willis peared on Atlanta. She sizzled up the Fox 5 studio with her shrimp étouffée, a popular dish in Louisiana boasting bold French flavors of the bayou. Every day, Virginia shows the world that eating healthy can be “good and good for you.”

AUSTIN

Mia Li was promoted to director of food sales service for Ōra King. in North America.

gram with her product, WunderEggs, which is now sold in 79 locations across six of the Southeast states.

Jen D. Rodriguez received the 2024 Junior League of Austin Culinary Fellowship to further her educational, business, and/or profes sional development. The award was given at this year's Austin Entertains event held in March.

CHARLESTON

Amethyst Ganaway partnered with the South Carolina State Museum to present a series of programs that will bring the stories, artistry, and living histo ry of the foodways of African American communities across the state to life. The first program, Harvesting Heritage: A History of Black Culinary Traditions in the Palmetto State, occurred in May.

DALLAS

Barb Pires was awarded the 2024 Dame Barbara Petit Philanthropy Award at the Georgia Ovarian Cancer Alliance Shaken Not Stirred Gala in March. Barb has given tirelessly to the Atlanta Chapter by holding several board positions as well as serving on the International Board.

Chelsea McCullough is a 2024 Austin Under 40 Award finalist in the category of Journalism, Marketing, and Public Relations. The award honors Austin’s emerging profes sionals and their mentors who are making an impact in our community.

Julie Myrtille named a finalist for Austin Woman zine's 2024 Woman’s Way Business Awards.

Hema Reddy invited to participate in a new Costco pro

Sarah Blaskovich senior food writer, received the Robert W. Decherd Award for Civic Journalism for her focus on relationship building and community engagement. Sarah was praised for scoops, profiles, and hosting events; she's a formidable talent devoted to The Dallas Morning News and her community for nearly 12 years.

Leslie Brenner's Without Borders, Substack newsletter won a Webby Award. The newsletter is known for culinary insights, which reflect her passion for food and travel. The platform offers a unique, engaging experience, sharing diverse recipes and cultural explorations.

Valerie Jarvie was honored as a 2024 Woman of Distinction by Central Market, a specialty market

owned by the H-E-B Grocery Company.

Inspired by the legacy of H-E-B’s founder, Florence Butt, the annual Women of Distinction awards recognizes female employees for outstanding community service and leadership.

Nikky Phinyawatana pre-launched her muchawaited cookbook, Thai Food and Travel with Chef Nikky. It offers a sensory journey through Thailand's rich culture with sumptuous recipes and vibrant photos, which invites novices and enthusiasts to explore the beauty of Thai cuisine; a perfect place to find quick, healthy

Meredith Vachon launched Best Bite Texas, a boutique agency specializing in hospitality market ing and epicurean events. The agency’s strategies blend media relations and programming to earn coverage, engage audiences, and foster community connections. With over two decades of experi ence, Meredith sets businesses apart through media, events, and outreach.

LONDON

Sheila Dillon recognized at the pres tigious Food and Drink

patient, and prioritize self-care.

Franchesca Nor expanded her sustainability mission to South Dallas with DiveDWN, an urban farm at 4DWN skate park on May 11. This initiative will provide locally sourced produce for Dive Coastal Cuisine and the com munity. It includes a Future Farm for education and sustainability, offering plants, cooking classes, and composting services to clients.

ning the audio category for her work on BBC Radio 4’s, The Food Programme, with an episode that looks at what the current conflict in Gaza has done to food supplies in one of the most densely populated places on earth.

LOS ANGELES/ ORANGE COUNTY

Shachi Mehra celebrat ed the 10-year anniver sary of ADYA restaurant in Anaheim, California. Over the past decade, Chef Shachi has worked to increase the popular ity and awareness of Indian cuisine and culture in Southern California through cooking classes, media coverage, TV appearances, farmers market, food festivals, nonprofit galas and more!

NEW ORLEANS

Marcy Nathan, Creative Director for Rouses Markets, was named 2024 Woman of the Year by Women Grocers of America (WGA) at the 2024 National Grocers Association Show in March.

NEW YORK

Paula Lambert received Specialty Food Association’s Lifetime Achievement Award as the founder of Mozzarella Company in 1982. Her womenled business introduced artisanal cheeses to Dallas with an emphasize on European and Mexican cheeses. Paula retired in 2023, leaving a legacy of innovation and community in the specialty food industry.

over 500 experts in food and beverages, including chefs, buyers, food writ ers, and retailers. She completed her first season of judging an array of products and awarding the coveted one, two, and three stars.

Lucy Vincent was named as one of the year’s Inspirational Women. Founder and CEO of Food Behind Bars, Lucy attended a Women of the World (WOW) event at Buckingham Palace, where she met the Queen and was able to highlight the important impact she and her team are doing to campaign for change in prison food in the UK.

Marion Nestle was touched and honored to receive the Julia V. Jordan Award for Volunteerism and Public Service from Spoons Across America, a group devoted to improving kids’ relationship with food. Berg, Arlene Saihlac Jammet are active in this group.

PHILADELPHIA

Aliza Green, chef, author, culinary tour leader, authored a new cookbook, Aruba's Papiamento Cuisine. A wide variety of recipes from the book were offered at the multi-course dinner held at Winkel Restaurant in Philadelphia. The event, sponsored by the Aruba Tourism Authority and Bodegas Papiamento Rum, raised money for the chapter's scholarship fund.

Tanesha Trippett’s Jacob’s Northwest Restaurant relocated to Philadelphia's historical Black West Oak Lane area.

Philadelphia Inquirer's Michael Klein profiled Tanesha with a sunny review of her restaurant and her return to the neighborhood where she was raised.

SAN ANTONIO

Kim Beechner, Founder & CEO of Embark Marketing, received the honor of being named Public Relations Professional of the Year 2024 by the Public Relations Society of America San Antonio. In addition, she and her team took home three additional accolades at the PRSA Del Oro Awards for their work with local restaurants.

SOUTH FLORIDA

Gina Natoli and her son Giacomo organized a community outreach pro gram for a food pantry at Nova Southeastern University Shark Pantry. The initiative was supported with an initial $100 donation from Barbara Seelig Beyer Gina and her son personally shopped and delivered the food items.

been named the 2024 Grande Dame. Carla's guiding principle is to "Say yes, adventure follows, then growth" and her philosophy is to always cook with love.

WASHINGTON, D.C.

Laura Kumin, author of All Stirred Up: Suffrage Cookbooks, Food, and the Battle for Women’s Rights to Vote, delivered a talk to students and faculty at Purdue University's Fort Wayne, Indiana, campus in honor Women's History Month in March.

Cheers to the amazing women helping to create a better future within food, beverage and hospitality - and to all the rising leaders their work has inspired.

Proud Sponsor of

Joan Nathan's newest book, My Life in Recipes: Food, Family and Memories provides a personal lens on food and family history (Knopf). The day after a book tour and dinner at Philadelphia’s Weitzman National Museum of American Jewish History on May 16, Joan met some Philadelphia Dames for brunch and a reading of her book.

2024 LDEI Board of Directors

The mission of the LDEI Board is to support the development of new chapters and the success of the existing chapters through guidance, education, connectivity, and effective communication. The Board also fosters and encourages the career development and growth of its members through diverse programs and philanthropic initiatives.

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

submission guidelines

DEADLINES

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

August Issue - July 1; 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. Please include a website URL, if applicable. 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-chapter-programs 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.

in memoriam

NANCY COHEE , PALM SPRINGS

Philanthropic fundraiser & Leader

For more than a dozen years, Nancy Cohee lent her considerable professional and personal skills to the Palm Springs Chapter serving as the treasurer, membership chair, and 2024 president. Beloved mother, grandmother, great-grandmother, and friend, Nancy passed away unexpectedly in her sleep February 8, leaving a legacy of creativity, fun, and adventure to all who knew her.

LDEI, an organization that supports and uplifts other women, was close to Nancy’s heart. A proud member, she brought her passion for the hospitality/tourism industry into play by leading farm tours, planning fine dining and other experiences to raise scholarship funds for young women going into the industry. Nancy was born October 21, 1939, in Austin, Texas, to Mildred Currier and Paul Hornberger. Early on, she worked for the National Cash Register (NCR) company in computer technology. She could build a computer “from scratch” and was always up on the latest technology. At NCR, Nancy met the love of her life, Curtis Cohee, in 1969. They married in 1971; Curtis passed away in 2014. Nancy’s daughter from a previous marriage, Denean, had welcomed Curtis as her beloved Dad. From Los Angeles, the trio moved to the Coachella Valley in 1988 to semi-retire. Ever-restless and inquisitive, Nancy became a tour guide for Desert Adventures and its Red Jeep Tours, which she enjoyed for nearly 20 years. She loved saying she was “the only grandma who drove a jeep.”

Nancy also started the company, Tall Grass Hiking and Tours, taking folks on guided hikes in the desert mountains and bus tours throughout the Coachella Valley. Especially popular were her Farm Tours in eastern Coachella Valley’s agricultural areas. Nancy had great rapport with the valley’s concierges, growers, and other leaders in the agricultural and hospitality industries.

An avid runner and biker, Nancy ran 5K marathons and biked on Tour de Palm Springs, winning dozens of ribbons that adorned her sewing hobby room. A skilled seamstress, she created one-ofa-kind purses marketed as “Glitter Girls” at fairs and specialty boutique shows. Growing herbs, cacti, and flowers in her Palm Desert home led to another path—becoming a Master Gardener. Nancy is greatly missed and leaves behind daughter Denean Laitinen, a Palm Springs Dame who is the chapter secretary. She also is survived by stepdaughter Kim Cohee, grandchildren Kienan and Kameron Laitinen, Stephanie, Grace, and Lewis, and 12 great-grandchildren. A celebration of life is being planned close to her birthday in October. In lieu of flowers, kindly donate to her favorite charity, Les Dames d’Escoffier, www.ldeips.org

NEW YORK Newspaper Food Editor & Cookbook Author

Dame Ella Elvin passed away at Northwell Hospice in Melville, New York, on March 21, 2024, just two months shy of her 100th birthday. Ella was the daughter of Clarence and Mary Agnes Elvin and half-sister to Kitty Jones, Margaret DuBois Palermo and Agnes Jones Davis. Left to mourn Ella is her niece Marjorie Close of Telford, Pennsylvania; nephew Allan J. Davis of Rensselaer, New York; and her good friend and advocate Carole Simon of Great Neck, New York. A graduate of Glen Cove High School and Adelphi College, Ella started her career at Long Island Lighting. In 1950, she moved to the Upper Peninsula in Michigan to continue her work in food science. In 1953 she returned to New York to begin a 30-year stint as a food editor at the New York Daily News. Ella was very proud that she was a founding member of Les Dames d’Escoffier (LDE/NY), whose mission is to encourage and support women entering the world of food. (New York was LDEI’s very first chapter.) Founder Carol Brock wrote, “I called together a founding committee of [six] women with various food connections...Ella Elvin was the corporate connection. The Daily News provided secretarial assistance, mailings, meeting space, photography and such for many years.” Ella also served as the chapter’s fourth president. In retirement, she delivered for Meals on Wheels in the Great Neck area. Funeral arrangements were handled by Schaffer Funeral Home, Great Neck, New York.

JOAN REARDON, CHICAGO

Celebrated Author—Dame of Distinction

It is with deep sadness that we announce the passing of Chicago Chapter Dame of Distinction Joan Reardon Joan died December 23, 2023, under hospice care at The Clare Chicago. More than a long-time member, Joan was an integral part of the stability and success of the Chicago Chapter assuring a professional approach. Joan held various Board positions, acting as Parliamentarian and wise advisor during my three-year presidency. She updated and rewrote the bylaws. She edited our very professional newsletter Panache, filling it with member profiles and travels, vivid event descriptions, photos, colorful commentary—all done with the literary flair that was Joan. Joan was an accomplished and celebrated author and culinary historian. Her journey to becoming an author began in the 1970s while she was professor and chair of the English department at what was then Barat College in Lake Forest, Illinois. Her immersion into the world of oysters began with summers and sabbatical at the charming home she shared with her husband John (a Loyola University history professor) in Cotuit, Massachusetts, on Cape Cod, known for its oyster beds. Her complete coverage resulted in Oysters: A Culinary Celebration. It was met with a rave review from Craig Claiborne in The New York Times. Her portrait at Shaw’s Crab House extols her position in their Hall of Fame! And so began Joan's transition from teaching English Literature to the world of food writing...

Excerpt above from Barbara GlunzDonovan’s heartfelt memorial to Joan. Read her unabridged version at the Chicago Chapter’s Facebook page. I was also lucky to spend many happy, thoughtful years with Joan as a Les Dames colleague and personal friend. Her dedication and participation in Les Dames activities were invaluable. I was also able to see that brilliant mind at work serving with her on the bylaws review committee, the Board and the newsletter. After many years as editor of Panache, Joan decided she would like some help, so she asked me to become her coeditor. How lucky I was. I will never forget the many hours I spent with her at my restaurant, Convito Café, sipping a glass of wine while planning the articles we would write for the next issue. Her insightful comments about food and the “goings-on” in the world are memories I shall always cherish. Goodbye, dear friend. Nancy Brussat Barocci

PATRICIA J. CRAWFORD BROWN, NEW YORK

Trailblazing Food Writer & Magazine Editor

Patricia J. Crawford Brown, a ground-breaking woman in the field of food writing in New York and for the past 20 years an ardent supporter and trustee of the Bowdoin International Music Festival, died peacefully at her residence at Thornton Hall in Brunswick, Maine, on May 1, 2024. She was 90. Pat was born in Long Beach, California, November 9, 1933, to Frank H. and Margaret J. Vigus Crawford. Reared and educated in Southern California, she graduated Magna Cum Laude and Phi Beta Kappa from the University of Southern California. She did graduate work and served on the Dean of Students staff at Stanford University before moving to New York City to begin her publishing career at The New Yorker magazine. Pat was a founding editor at Bon Appetit and editor-in-chief at Cuisine. At HarperCollins Publishers, she edited books on food, wine, and entertaining at home. For The New York Times, she oversaw special sections on Italian food and wine in collaboration with noted chef, restaurateur, and cookbook author Lidia Bastianich. During the 1980s, Pat was a consultant to the March of Dimes for its innovative Gourmet Galas, a series of events involving top chefs in 45 cities across the U.S. Throughout her culinary publishing career, Pat mentored countless food writers and editors leaving a lasting, indelible mark on that industry nationwide. She was also a member of The Wine Media Guild, the Book Awards Committee of the James Beard Foundation, the American Society of Magazine Editors, and the P.E.O. International sisterhood. Pat and her husband John Lee Brady, a senior vice president with Seagram & Sons, retired to Brunswick, Maine, from New York City and Stony Brook, Connecticut, in 2001. She carried her love of music, theater, the arts, and good restaurants with her and was a generous patron of many arts organizations. Her passion for arts education led her to the Bowdoin International Music Festival, where she was honored in 2023 for her tireless work in raising scholarship funds for young musicians. A memorial gathering will be held in September in Brunswick. Pat's close friend Christine Burns Rudalevige, a former Northeast Chapter Dame and 2014 LDEI Legacy winner hosted by NY Dames, plans to write a profile piece and requests those with personal connections and remembrances of Pat to contact her directly at cburns1227@ gmail.com. Those wishing to honor Pat’s memory may send contributions to: Bowdoin International Music Festival, Brunswick, ME. Contact: Lorna Brown Flynn, 207-721-3206.

upcoming in august

The August issue of the feast shines the spotlight on our 2024 Grande Dame winner, celebrates some very special milestones, and will inspire your chapter—and community.

La Colecturía reimagines the concept of a cultural, social, and artistic center in Puebla, Mexico. It is part of the Slow Food community; dining spaces produce multiple sensations as digital artwork is projected onto three-century-old walls.