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Conference Issue—Learn the Latest News
LES DAMES D’ESCOFFIER INTERNATIONAL
WINTER 2008
2007 LDEI Board of DirectorsPresident
Katherine Newell Smith
5525 Devon Road
Bethesda, Maryland 20814
310-907-7590
301-907-7594 fax
First VP/President Elect
Suzanne Brown
5415 Northland Dr
404-252-7399
404-252-5531 fax
Second VP/Quarterly Editor
Sarah Graham
22 Jamestown Road
Charleston, South Carolina
804-484-5365
Third VP/Communications, PR
Teresa Farney
7220 Delmonico Dr.
Colorado Springs, CO80919
719-636-0271
719-636-0202 fax
Secretary
Peg Rahn
25 Monterey Lane
Sierra Madre, CA 91024
626-355-2084
626-355-2084 fax
Treasurer
Immediate Past President
Toria Emas
435C Grant Place
Chicago, IL 60614
312-554-2141
773-528-0622 fax
Director-at-Large
Myra Clement
166 E. 63rd Street
New York, NY 10021
212-644-7969
Liaison with Atlanta, Cleveland, Dallas, South
Florida, Monterey, Minneapolis/St. Paul, Colo-
rado, Ontario, Charleston
Director-at-Large
Wendy Taylor
1410 Jefferson Avenue
West Vancouver, BC V7T 2 B4
Canada
604-926-9071
Liaison with British Columbia, Hawaii, Kansas
City, Philadelphia, Phoenix, San Diego, San
Francisco, Washington D.C.
Director-at-Large
Alice Gautsch Foreman
2450 Canterbury Lane E, 2A
Seattle, WA 98112
206-325-1780
Liaison with Austin, Boston, Chicago, New
York, Houston, Los Angeles/Orange County,
PalmSprings, San Antonio, Seattle
Executive Director
Greg Jewell
P.O. Box 4961
Louisville, KY 40204
502-456-1851
502-456-1821 fax
3 President’s Message
4 Conference Highlights
8 Partners in Action
12 The House of
Veuve Clicquot Ponsardin
14 Chapter Presidents’ Forum
22 Green Tables
DEPARTMENTS
24 Member Milestones
26 Chapter News
28 Cookbook Update
31 Submission Guidelines
A New Year and things are off to a fresh start, but fond memories from important 2007 events linger. The Dallas conference ranks high among these memories, and this issue is lled with the excitement. This is my last issue of the LDEI Quarterly, and I will miss working with the talented women who volunteer many hours on the International Board. Heartfelt thanks go to them for their support and to all members who have helped make improvements in our publication these last two years. Thanks, too, to designer Pam Sullivan for her dedication and creativity and to the 2006-2007 editorial board: CiCi Williamson, Dianne Hogerty, Jerry DiVecchio, Pat Mozersky, Tracey Maurer, and Karen Levin…A new LDEI board is in place and working to make 2008 a great year, and now it is 2nd VP Sarah Graham’s (Charleston) turn to guide your magazine. She looks forward to hearing your ideas.
– June Hayes
4
8
12
Winter Quarterly 2008 3
Common Goals Unite LDEI As Dames lined up for coffee and muffi ns before boarding
buses for a day trip, Dallas Dame Sharon Van Meter’s
husband peered into the Adolphus Hotel lobby and quipped, ``I
just wanted to see what a tribe of all chiefs looks like!’’
True. Dames are an assertive bunch. It is a trait that has helped
each of us succeed in our work and, as Dames, to build vibrant
chapters that serve our communities through educational pro-
gramming, grants and scholarship awards and other service
projects.
To see how Dames marshall that strength and combine it
with passion, grace and vision to get the job done is a thing
of beauty.
Examples of such beauty abounded during the annual con-
ference held in Dallas’ historic Adolphus Hotel. Conference
co-chairs Mary Kimborough, Deborah Orrill and Sharon Van Meter and their committees skillfully executed a three-
day extravaganza that offered a perfect combination of oppor-
tunity for thoughtful exchange and full-bore Texas hospitality.
During our Fort Worth outing, we learned more about chuck
wagons, cattle auctions and cowgirls than we could imagine.
The Grande Dame gala was spectacular, our Neiman Marcus
dinner deliciously fun and our sponsors charming, gener-
ous and enthusiastic. We all ate well, drank well and shared
ideas, stories and laughter. Congratulations and thank you to
everyone.
As we move into 2008, the new board is readying the LDEI
cookbook for publication October 12, 2008 and planning to
promote and market it. The cookbook, as you may know, is
a compendium of Dames’ recipes, wine suggestions, wisdoms
and culinary memories. Every chapter is represented. While
our publisher, Seattle-based Sasquatch Books, has a defi ned
marketing plan to promote and sell our work though book
stores and other retailers, chapters will also have a chance to
sell the book and raise money for their activities. Since chap-
ters can purchase the book for half the cost and resell for the
full $35 price, many are already planning wonderfully fun
and creative fund raising and promotional events. And each
chapter can promote the book and its chapter’s contributors
to local media. Your chapter’s contributors can be interviewed
or do a cooking demonstration and talk about LDEI’s mission
and community activities. It is a good outreach opportunity.
In addition, this year we will see more teleforums that focus on
career development and chapter business issues and the LDEI
Quarterly will continue to report on the great work of our
chapters, members and sponsors. Through members’ sugges-
tions, we will be making the website more dynamic. Part of its
strength will depend upon the breadth of chapter input. That
being said, each Dame is part of LDEI. It is not a separate
entity from individual chapters. We are united by our com-
mon goal of offering important services to our communities
in the company of like-minded women who often become the
best of friends. It is, indeed, an extraordinary group of sister
tribeswomen.
PR
ESID
EN
T’S
ME
SSA
GE
Toria congratulates Katherine on her 2008
leadership role.
Photo
by A
lan Sm
ith
4 Les Dames d’Escoffi er
Highlights
Photo
s by
June
Hay
es, S
arah
Gra
ham
& R
enie
Ste
ves
Vintage was the theme of the Neiman Marcus
Zodiac Room dinner, with white gloves,
little black dresses and whimsical hats lead-
ing the way both on Dames and in the decorations.
Dames were encouraged to wear 1950s - 1960s hats
and dresses...some Dames were especially “of the era”
and stood out among the crowd. The decor refl ected
the best of NM’s print ads, and each fl oor boasted an
amazing display that paid tribute to the upscale store’s
illustrious 100 year history. The evening was a hit!
Winter Quarterly 2008 5
Conference is a great place
to renew friendships and
to meet new contacts.
6 Les Dames d’Escoffi er
Dames joined in friendly
conversation and
explored business
opportunities.
Standing, left to right: Tina Wasserman, Mary Kimbrough, Shelley Barsotti Hudson,
Karen Cassady. Seated, left to right: Gine Puente-Brancatto, Shelby Schafer, Sally Bolick
Standing, left to right: Karol Wilson, Maxine Levy,
Cathy Barber, Kris Ackerman, Kathy McDaniel
Flynn. Seated, left to right: Janet Cobb,
Michelle Axley, Chena Civello
Sue Sims, Gail Greene, and Sharon worked nonstop
And making the conference a resounding success
were the Dallas Dames who created the exuberant
Texas spirit of the events. From practical planning
to creative endeavors; to donating time and prod-
uct to making special prices available; to leading
tours and seminars; the chapter gave unstintingly.
We send a special “Thank you” to all.
Sharon Van
Meter,
Deborah Orril,
Mary
Kimbrough at
the podium
Winter Quarterly 2008 7
Luncheon at Blue Mesa Eileen Spitalny, Amy Hoopes, Cowboy Kelly, and Kelly Morris
The Country Store sold books by Dames & chapters, jewelry, & gifts.
CiC
i Will
iam
son
PartnersActionin
8 Les Dames d’Escoffi er
Cristiana Ginatta, Cathy
Barber, and Teresa Gubbins
Partners provided generous samples of delicious foods and
beverages for all to enjoy
We sampled Adair Chocolate, Wente wines, and
Chipotle’s best
Debbie Jaramillo and
Susan Weinstein
Justin Erickson for Patron
Tequila
The food was succulent Nancy Eisman Beef’s Mary Bartz, Michaele
Musel, and Richard Chamberlain
Jennifer Smith helped Eileen Spitalny
with her FairyTale Brownies
Toria Emas and Suzanne BrownTrish Mannion served Grand Marnier
Winter Quarterly 2008 9
Kate MacMurray, MacMurray RanchSandra Mendes and Angie Jordan,
Gallo Family Vineyards
Carol Watson of All Clad Metalcrafters
with Gail Greene
Amy Hoopes, from Wente’s
corporate offi ce
Karen Lukin and Whole Foods served a
bountiful buffet
Katherine Newell Smith and
Alice Gaustch Foreman
Trish Mannion, CiCi Williamson, Beverly Brockus
toast the conference
Carolyn Wente and Toria Emas
Partners and Dames are working together to promote
excellence in foods, beverages, and cooking equipment.
Cowgirls and Culture was the
conference theme
Mynetta Cockerell assisted
Cheryl Indelicato of DFV Wines
10 Les Dames d’Escoffi er
Seminars were fi lled with interesting and useful information from the latest
technology marketing to the merits of artisan cheeses and grass fed beef.
Pam Williams, Suzanne Brown, along with Lisa Ekus
and Virginia Willis (pictured) led the
New Media seminar
Dames listened to important differences between
grass and grain fed beef
name to come
Lori Willis and Kathy Gottsacker hope to form a
St. Louis chapter
Lynn Fredericks, and Johanna Brown attended
the cheese seminar
Cheese expert Paula Lambert’s seminar
was excellent
Highlights
Winter Quarterly 2008 11
Dotty Griffi th introduced entreprenuer Dee Lincoln who delivered an
inspiring keynote address
The keynote address was inspirational and memorable.
Keynote
The Saturday Council of Delegates meeting was attended by
almost all delegates. The complete minutes are available from
your chapter president. Dame Peg Rahn called the roll of del-
egates. Present were:
COUNCIL of DELEGATES See photos on page 29.
CHAPTER FIRST LAST
Atlanta Barb Pires
Atlanta Becky Minchew
Atlanta Cathy Conway
Atlanta Shelley Sawyer
Austin Johanna Brown
Austin Kelly Ann Hargrove
Board Gail Greene
Board Holly Hadsell El Hajji
Board June Hayes
Board Katherine Smith
Board Pat Mozersky
Board Peg Rahn
Board Suzanne Brown
Board Teresa Farney
Board Toria Emas
Boston Terry Golson
British Columbia Cindy Evetts
British Columbia Wendy Taylor
Charleston Deidre Schipani
Chicago Barbara Glunz
Chicago Brenda McDowell
Chicago Sara Reddington
Cleveland Cricket Karson
Colorado Ellen Sweets
Colorado Joan Brewster
Dallas Amy Padden
Dallas Deborah Orrill
Dallas Dolores Snyder
Dallas Mary Kimbrough
Hawaii Abigail Langels
CHAPTER FIRST LAST
Hawaii Elisabeth Iwata
Houston Marian Tindall
Houston Merrianne Timko
Kansas City Kathy Pelz
Los Angeles Deanne French
Los Angeles Peg Rahn
Miami Ana Plana
Minneapolis Karen Coune
Minneapolis Lois Tlusty
Monterey Bay Mary Chamberlin
New York City Abigail Kirsch
New York City Deborah Mintcheff
New York City Eleanor Sigona
New York City Mary Ellen Griffi n
New York City Myra Clement
New York City Roberta Morrell
Palm Springs Cherine Fanning
Palm Springs Ellen Yohai
Philadelphia Dorothy Koteski
Philadelphia Nancy Miller
Phoenix Eileen Spitalny
San Antonio Di-Anna Arrias
San Antonio Tracey Mauerer
San Diego Carol Blomstrom
San Diego Janet Burgess
San Francisco Carolyn Wente
San Francisco Marie Simmon
San Francisco Sandy Hu
Seattle Alice Gautsch
Seattle Braiden Rex-Johnson
Seattle Dorene Centioli-McTigue
Washington DC Annie Boutin King
Washington DC CiCi Williamson
Washington DC Joan Hisaoka
Washington DC Kelly Morris
Washington DC Phyllis Frucht
12 Les Dames d’Escoffi er
In 1772, Philippe Clicquot founded a wine-making busi-
ness that was destined to become a name known world-
wide. In 1798, his son, François, married Barbe Nicole
Ponsardin, and at the time of François’ untimely death in
1805, the young 27-year-old widow decided to continue her
husband’s legacy. A woman of vision, she became the driving
force behind the prestige and success of the brand, which in
1810 was renamed Veuve Clicquot Ponsardin. Of notable in-
terest to LDEI is the cuve known as La Grande Dame, which
was served at this year’s Grande Dame dinner at the prestigious
Crescent Court Hotel. And every Dame is familiar with the
bright yellow label champagne known simply as Veuve Clicquot.
The House of
Veuve Clicquot Ponsardin
Winter Quarterly 2008 13
Portions of this text and the list of community and charitable
endeavors were taken from the companys’ web sites. Courtesy
photos.
Ever in pursuit of excellence and innovation, in 1816 Madame
Clicquot invented the riddling table with the aim of obtaining
clarifi ed champagnes of unrivalled quality. She became known
by her contemporaries as the “Grande Dame of Champagne,” in
recognition of her audacity and determination.
Row by row, Madame Clicquot used her skills to develop an ex-
ceptional wine-growing territory, consisting of 515 hectares in the
heart of the Champagne region’s fi nest vineyard estates. The vines
face north, an unusual exposure, but one that is highly successful.
La Manison du Patrimoine Historique, located at the beautiful
Clicquot family home “Manoir de Verzy,” is a culinary historian’s
dream. Here are housed (in state of the art surroundings), records
dating from 1772 to 1950. This treasure trove of information on
plantings, champagne making methods as they changed over the
years, national and international business deals, viticultural news,
family history and history of Reims and the Champagne Region is
available upon request.
Today, both in France and abroad, the Veuve Clicquot brand
continues to embody the values held dear by Madame Clicquot:
modernity and audacity blended together with an emphasis on
quality and expertise that are second to none. Veuve Clicquot is
an important part of prestigious Moët Hennessy, a partner of the
Moët Hennessy Louis Vuitton group. Known for luxury wines,
spirits, fragrances, and fashions, the group’s awareness of global
needs may be less known. They play an important and noteworthy
role in medical research and humanitarian needs, provide funds
for community and business awards, and support cultural and arts
institutions and events.
Go to www.lvmh and www.veuve-clicquot for details on
the wines and viticulture, the history, and the future…
and be amazed. The sites are beautiful and informative.
A partial list of endeavors supported by LVMH follows.
• The Pasteur Institute
• Urology research
• Cancer research
• Research into aging
• Research against AIDS (American Foundation for AIDS Research) - USA
• Research into Parkinson’s Disease Carried out by Parkinson’s Disease Foundation, New York - USA The American Hospital in Paris
• Restoration of historical monuments
• Patronage of major national exhibitions
• Enrichment of major museums’ collections
• Encouraging contemporary creation
Pucci and Veuve Clicquot Ponsardin teamed up on a fl ashy gift idea—
a bottle of 1996 Veuve Clicquot La Grande Dame (Rated 95 Pts.
by Wine Spectator) draped from head to toe in the vibrant pink,
yellow, tangerine and black layered colors of Pucci. Inside, the bottle is
dressed in a fi tted black “caprice” dress with a vertical swirl of color.
The wet-suit-like sleeve is designed to keep the chilled Champagne at a desir-
able tasting temperature for about two hours. Unzip it to reveal another blast
of classic Pucci design.
Champagne La Grande Dame
was a highlight of
the elegant Grande Dame
dinner at the Crescent
Court hotel
14 Les Dames d’Escoffi er
Good governance, insurance, bylaws and policies were some
of the topics covered in the Chapter Presidents’ Forum held
on Thursday, October 18, at the LDEI Annual Meeting
in Dallas. More than 50 Chapter Presidents, LDEI Offi cers and
other interested Dames discussed these and other issues crucial to
chapters.
After 2007 LDEI President Toria Emas introduced attendees,
Greg Jewell, LDEI Executive Director, led with an overview of
Presidents’ responsibilities. He pointed out the LDEI calendar for
2007-2008 that lists actionable deadlines for the organization. He
also highlighted the Chapter Handbook recently updated by Past
LDEI President Dianne Hogerty and her committee.
Attorney Jackie Henson of McKenna, Long & Aldridge, LLP,
Washington, D.C., discussed legal issues and questions submitted
by chapter leaders. She emphasized the IRS’ increased oversight
on good governance, increased responsibility, transparency and vis-
ibility for 501 (c)(3) tax-exempt organizations such as LDEI. Ms.
Henson explained IRS “talking points” about good governance
She explained that every chapter must have: (1) a mission state-
ment, (2) articles of incorporation, (3) bylaws, (4) a confl ict of
interest statement, (5) a code of ethics, (6) a document retention
policy, and (7) procedures for directors (duties, responsibilities,
loyalty and attendance). What questions should chapters ask
themselves?
1. Document Retention Policy. Where are your chapter’s
articles of incorporation, bylaws, policies and procedures? What
other records do you have? Where are they kept? How long
should you keep these records? When and how do you dispose of
them? Who is responsible for maintenance of such records? Ms.
Henson affi rmed that you may keep records in digital form, but
care should be taken to keep them safe from loss. She emphasized
that in case of litigation, you have to stop document destruction
immediately.
2. Confl ict of Interest Statement. Every 501 (c)(3) tax-ex-
empt organization must have one. Do you? What is a confl ict
of interest? How do you defi ne it? What other organizations do
directors serve in addition to LDEI? What should you do about
confl ict of interest if it occurs? Directors should disclose any con-
fl icts to the board and refrain from participating where they have
or may be perceived to have confl icts of interests. How the board
deals with the confl ict should also be “memorialized” – put in
writing – in the minutes.
ForumPRESIDENTS’“Good Governance” Anchors Chapter Presidents’ Forum
By CiCi Williamson, 2003 LDEI Past President
Teresa Farney led the group as presidents shared ideas for keeping in touch
with members
Jackie Henson
Photo
by
Trac
y M
aure
r
Winter Quarterly 2008 15
Alice Gautsch Foreman points out ideas for member participationKatherine Newell Smith and Lynn Fredericks exchanged ideas
Pat Mozersky coordinated suggestions for LDEI new initiatives
Mary Pfeifer and Mary Moore were actively involved in discussions
“Bylaws should be consistent with State law, be fl exible, be simple
and be readable for those who come after you,” emphasized Ms.
Henson. Don’t put too many specifi cs in bylaws. It’s better to put
specifi cs in “standing rules” or policies that can be changed by the
board of directors as necessary rather than in bylaws that must be
voted upon by members at an offi cial chapter business meeting.
To a question of opening chapter meetings to the general public,
Ms. Henson responded, “You don’t want to look like a private club.
Of course, committee, business or board meetings of the chapter
do not need to be open to the public. However, invitations to pro-
grams and other charitable or educational events should be issued
to the public. It’s okay to list on the invitation, ‘First-come, fi rst-
served’ giving preference to members and charging non-members a
reasonably higher price.”
When asked about when a chapter must fi le an IRS Form 1099,
Ms. Henson said, “If more than $600 is given to one chapter
member as a stipend (to attend the LDEI Annual Conference, for
example), a 1099 must be fi led with the IRS under that member’s
social security number.
Other topics covered at the forum centered around member retention, encouraging member participation, activities to interest members of various ages and professions, and future LDEI topics for the LDEI Quarterly, conference calls, and special initiatives.
16 Les Dames d’Escoffi er
CHAPTERPHOTOS
Atlanta - Front: Gena Berry, Mary Moore, Suzanne Brown, Becky Minchew.
Back: Cathy Conway, Virginia Willis, Debi Loftis, Barbara Pires.
Dames from Far and Wide Gathered to Celebrate
Dallas Grande Dame Caroline Hunt’s renown Crescent
Court Hotel was aglow with lights, good friends and
fabulous food during the Grande Dame dinner, the
fi nale of an outstanding conference. Organized by Karol
Wilson, Dames paused for photos prior to enjoying the
Veuve Clicquot champagne reception and then a spectacu-
lar dinner prepared by the area’s leading chefs.
Chicago - Front: Nancy Brussat-Barocci, Toria Emas, Barbara Gluntz-Donovan,
Elaine Gonzalez. Back: Mary Abbott Hess, Sharon Olson, Sara Reddington,
Brenda McDowell, Karen Levin
British Columbia - Pam Williams, Wendy Taylor, Cindy Evans Horn
Photo
s by
Kri
stin
a B
ow
man
Photo
grap
hy
Dallas - Standing, left to right: Karol Wilson, Lynn Mattie, Gail Greene, Gladys Howard, Barbara Buzzell, Anita Cook Motard, Jennifer Brightman Moschel, Sally
Bolick, Dunia Borga, Paula Lambert, Louise Owens, Kim Harwell, Mynetta Cockerell, Cristiana Acerbi Ginatta, Kristine Ackerman, Mary Kimbrough, Sue Sims,
Margie McAllister, Michelle Axley, Lori Finkelman Short, Dolores Snyder, Barbara Messer, Kathy Mancini
Seated, left to right: Susan Dunn Baltimore, Deborah Orrill, Caroline Rose Hunt, Sharon Van Meter, Renie Steves
Kneeling, left to right: Sandy Breuss, Erin Petit, Shari Carlson, Teresa Gubbins, Clara Porter
Winter Quarterly 2008 17
Washington D.C. - Front: Annie Boutin King, Joan Hisaoka,
Katherine Newell Smith, CiCi Williamson. Back: Ann Harvey-Yonkers,
Beverly Brockus, Linda Forristal, Teresa Farney, Kelly Morris, Phyllis Frucht
Palm Springs - Front: Zola Nichols, Cherine Fanning.
Back: Joy Lavitt, Ellen Sneider, Francine Robertshaw, and Mary Clare Mulhall
Los Angeles/Orange County:
Deanne French, Peg Rahn
San Diego - Glennalie Coleman, Carol Blomstrom,
Janet Burgess, Marie Kelley
Houston - Marian Tindall, Debbie Jaramillo, Merrianne Timko
Colorado - Rebecca Pasquarello, Teresa Farney, Ellen Sweets, Joan Brewster
Charleston - Sarah Graham,
Deidre Schipani
Austin - Johanna Brown
Hawaii - Abigail Langlas, Holly Hadsell-El-Hajji, Elizabeth Iwata, Lori Wong
Philadelphia - Nancy Miller, Dottie Koteski, Charlotte-Ann Albertson,
Ann-Michelle Albertson
Photo
s by
Kri
stin
a B
ow
man
Photo
grap
hy
San Antonio – Pat Mozersky, Cheryl Jividen, June Hayes, Ann Thacker, Tracey
Maurer, Di-Anna Arias
New York - Front: Eleanor Signoa, Carol Brock, Deborah Mintcheff, Mary Ellen
Griffi n, Suzen O’Rourke. Back: Myra Clement, Roberta Morrell, Emily Snyder,
Lila Gault, Jane Butel, Abigail Kirsch, Lee Wooding.
Minneapolis/St/ Paul - Mary Bartz, Lois Tlusty, Karen Couné
San Francisco - Sandy Hu, Janet Griggs, Marie Simmons, Bevery Barbour-
Soules. Not pictured: Carolyn Wente, Kate MacMurray.
Miami/South Florida – Lourdes Castro, Susan Weinstein, and Ana Plana
Seattle – Front: Dorene Cintioli-
McTigue, Marcella Rosene. Back: Alice
Gautsch Foreman, Braiden Rex- Johnson
Monterey Bay - Mary ChamberlinBoston - Terry Golson
Cleveland - Crickett Karson
Kansas City - Kathy Pelz, Dianne Hogerty
18 Les Dames d’Escoffi er
Winter Quarterly 2008 19
3
21COMMUNICATION
• Articulated a revised mission: LDEI is an invitational
organization of women leaders in food, beverage and hospitality
whose mission is education, advocacy and philanthropy.
• Reaffi rmed the commitment to an INTERNATIONAL
outlook.
• Distributed a new bi-monthly e-newsletter written by the Green
Tables Steering Committee.
MEMBERSHIP
• Developed and implemented a Confl ict of Interest Policy and
Disclosure Statement.
• Voted for an open call for leadership and membership on
committees.
• Introduced the concept of an LDEI Fellowship Program.
CHAPTER SUPPORT
• Established the Chapter Support Committee to be a resource to
new and old chapters. Assigned mentors to the new and
prospective chapters.
• Revitalized the Presidents’ Retreat as the Presidents’ Forum and
invited potential new chapter organizers to attend.
• The board authorized fi nancial incentives for conference
attendance with funds raised from the fi rst online auction:
– Created Two Conference Registration Waivers for each
new chapter.
– Allotted via a lottery system, three additional conference
registration waivers to one chapter from each DAL region.
The rotation will continue until all chapters have received a
waiver before adding back the winning chapter names.
L D E I 2 0 0 7
YearReview
IN
Under Toria Emas’ leadership, 2007 was a ban-ner year for LDEI. Her dedication and attention to professional standards resulted in advances that will serve as building blocks for furthering the goals of our organization. It is imperative to reinforce the highest possible membership standards and to support existing chapters, as potential chapters join our ranks. Membership services and professional advancement also were a priority. The following is a brief overview of 2007. Congratulations on an outstanding job, Toria.
— Editor
Listening and working for you the 2007 Board focused on three general areas:
— Toria Emas, 2007 LDEI President
Photo
by
Sara
h G
raham
20 Les Dames d’Escoffi er
BOARD MEMBERSOUTGOING/INCOMING
2008 Board of DirectorsLeft to right front: Wendy Taylor (British
Columbia, Director at Large),
Phyllis Frucht (D.C., Treasurer),
Katherine Newell Smith (D.C. ,
President), Suzanne Brown (Atlanta, 1st
VP/Incoming President). Standing: Alice
Gautsch Foreman (Seattle, Director
at Large), Myra Clement (New York,
Director at Large), Toria Emas (Chi-
cago, Immediate Past President), Teresa
Farney (Colorado, 3rd VP/Communica-
tions), Sarah Graham (Charleston, 2nd
VP/Quarterly Editor), Marie Kelley (San
Diego, Director at Large).
2007 Board of DirectorsLeft to right front: Suzanne Brown
(Atlanta, Treasurer), Toria Emas (Chicago,
President), Pat Mozersky (San Antonio,
2006 President/Immediate Past Presi-
dent), Gail Greene (Dallas, Director at
Large). Back: June Hayes (San Antonio,
2nd VP/Quarterly Editor), Peg Rahn
(LA/Orange County, Secretary), Kather-
ine Newell Smith (D.C., 1st VP/Incom-
ing President), Holly Hadsell-El-Hajji
(Hawaii, Director at Large), Teresa Farney
(Colorado, 3rd VP/Communication) Not
pictured: Lila Gault (New York, Director
at Large).
Winter Quarterly 2008 21
OUR FIRST ONLINE AUCTION RAISES $35,000 FOR LDEI
The cry – “ready, set, bid” – was heard around the country, as
LDEI put the annual silent auction online this year! Auction
Co-chairs Lila Gault and Dianne Hogerty—received 90
packages from more than half of all Chapters and many in-
dividual members.
cMarket.com, the leading provider of online auction soft-
ware and support, offered a user-friendly platform of services
that made bidding available 24/7 from the opening bell on
October 1 until fi nal bids on October 20. Nearly $35,000
was raised – a record total – from 75 bidders. Some 30% of
the winners were non-members.
Highest bid was $3200 for breakfast, lunch or dinner at
Dame Ina Pinkney’s eponymous INA’s restaurant in
Chicago, complete with two tickets to an Oprah taping.
Other big ticket items included a week at Dame Gladys Howard’s Little Cayman Island resort – Pirates Point
– which went for $2800, three nights and lunch at Dames
Dolores and Karen Cakebread’s Napa Valley winery to-
talled $1800, and $1200 for dinner and vineyard tour at
Klipsun Vineyards, courtesy of Dame Trish Gelles.
CORNUCOPIA 2008 will open on October1 next year. Volunteers are needed for solicitation, administration, and bidding!
Bidding was intense Of course there was fortifi cation
Susan Dunn organized Lila Gault worked nonstop
Bidding was fun
22 Les Dames d’Escoffi er
Not An Every Day School Lunch…100% Hawai’i
Grown Edible Lesson for Waimea Students
To really reach out into the com-
munity to encourage dialogue at all
levels and ages of consumers, Les
Dames Hawai’i Chapter and Slow
Food Hawai’i approached Waimea
Middle School’s Mala’ai Garden
Leader, Amanda Rieux, and Health
Teacher, Milette Camara, to invite
their students to participate in a spe-
cial lunch.
Les Dames then asked fellow Dame
Chef ‘Olelo Pa’a to create the menu
using only ingredients grown and
raised on The Big Island, an area she has specialized in for several
years. Talking and thinking about where food comes from isn’t en-
tirely new for WMS students thanks to an ongoing partnership with
Mala’ai, the Culinary Garden of Waimea Middle School. Students
regularly have an opportunity to work in the school’s 3/4-acre organic
garden classroom. More than 200 WMS students — nearly half the
student population — work in the garden each semester.
The welcome was warm as eight members of Les Dames d’Escoffi er
Honolulu ushered 22 Waimea Middle School 6th and 7th Graders
into the dining room at Daniel Thiebaut’s historic restaurant for an
experience that was a far cry from a typical school cafeteria lunch.
The tables were set with crisp white linen, bright red cloth napkins
folded like beautiful bird of paradise fl owers, and dozens of knives,
forks, spoons and drinking glasses. And if that wasn’t intimidating
enough, there were hand-lettered place cards and printed menus
boasting delicacies that most of the students had never heard of: ra-
gout, radicchio, chevre and haricot verts.
The young men were asked to help the young ladies to their seats,
then to fi nd their own seat. Students were advised on how to place
the napkin in their lap and which glasses and knives and forks were
theirs…and when to use them.
Each of the three courses was plated beautifully and served by mem-
bers of Les Dames and Daniel Thiebaut’s staff. Then, the “executive
chef” for the luncheon – ‘Olelo Pa’a Faith Ogawa – explained
exactly what ingredients she had used, where on our island they had
came from, and why it was not just wonderfully delicious but also so
very nutritious.
Dames Shared Insights and Knowledge
Throughout the gathering members of Les Dames explained the
purpose of their professional organization for women in the culinary
fi eld. They helped students piece together a map that showed the lo-
cation of the many Big Island farms, ranches and food processors that
had contributed to the feast, and they also introduced and thanked
Chef Daniel Thiebaut, who threw open the doors of his award-win-
ning Waimea restaurant free of charge for the occasion.
Les Dames has hosted similar luncheons in Honolulu and Kona to
introduce students to fi ne dining, but this was the fi rst time we have
focused exclusively on 100% Hawai’i grown and produced foods. It
was a perfect marriage, especially so because some of the members
are also members of Slow Food Hawai’i’s Big Island group, which has
issued an “Eat Hawai’i Island Grown Challenge” to residents.
“I was so honored to be asked to help with this luncheon,” said Chef
‘Olelo Pa’a. “We need to focus on our keiki [children] and teach
them about taking care of themselves and of our island by eating fresh
local foods.”
“We had a great time creating this luncheon — networking, seeing
long-time friends, learning about new island delicacies,” said Waimea’s
freelance food writer Joan Namkoong. “It stretched each of us!”
Hawai’i Island members working with Chef ‘Olelo Pa’a and Joan
Namkoong included Cathy Smoot-Barrett of Kailua Candy Co., hos-
pitality consultant Jean Hull and Chef Ann Sutherland. Honolulu
members of Les Dames who fl ew in for the educational luncheon
included Jan Yap, who is a Punahou School home economics teacher,
food and beverage consultant Lori Wong, and marketing and public
relations consultant Hayley Matson-Mathes. Also assisting with
event arrangements was Nan Pi’ianaia with Slow Food Hawai’i’s Big
Island convivium.
Community Involvement
Farmers and processors donating to the gathering include Hamakua
Mushrooms, Wailea Ag Group, Hamakua Country Springs Farm,
Honopua Farm, Hirabara Farm, Nakano Farm, Hawai’i Island Goat
Dairy and Kailua Candy Co.
WMS’ Mala’ai garden is made possible thanks to a collaboration with
Slow Food USA, Slow Food Hawai’i and The Kohala Center, and
the contribution of time, talent and resources by dozens of commu-
nity volunteers, farmers, businesses, cultural practitioners and other
funders and benefactors.
To learn more about Slow Food Hawai’i’s “Eat Hawai’i Island
Grown Challenge,” go to www.slowfoodhawaii.org. To learn more
about Waimea Middle School’s Mala’ai Garden, go to www.malaai.org.
Past Presidents, left to right front: Toria Emas (Chicago 2007),
Nancy Brussat-Barocci (Chicago 1996), Dianne Hogerty (Kansas City
2005), Renie Steves (Dallas 2002), Pat Mozersky (San Antonio 2006). Back:
Abigail Kirsch (New York 2000), Pam Williams (British Columbia 1999),
CiCi Williamson (Washington D.C. 2003), Dolores Snyder (Dallas 1991),
Carol Brock (New York 1973, New York Chapter/LDEI Founder), Ann
Yonkers (Washington D.C., 1995), Dorene Centioli-McTigue (Seattle 1998),
Beverly Barbour Soules (San Diego 1997 – then New York Chapter),
Winter Quarterly 2008 23
LDEI PAST PRESIDENTS
TELEFORUM SCHEDULE
January 23 - How to Plan a Chapter Day Retreat -
June Hayes, Rollie Blackwell and Joan Brewster
Mid-February - LDEI Cookbook Marketing Strategies
- Marcella Rosene, Pat Mozersky, Teresa Farney,
with Sarah Hanson & Gary Luke (Sasquatch Books)
Mid-March - A Hands-on Teleforum: Computer
Shortcuts to Improve the Look of Your Writing -
CiCi Williamson
Contact Teresa Farney for more information at
[email protected]. Greg Jewell will send an
email asking for your participation.
24 Les Dames d’Escoffi er
ATLANTA
Elizabeth McDonald chaired the project to re-
vamp the Atlanta web site with help from Dames
Holly Beach, Mary Moore and Kathleen Perry.
Virginia Willis is featured in the merchandis-
ing campaign for non-alcoholic beverage recipes
she created for the Intercontinental, Crowne
Plaza, Hotel Indigo, and Holiday Inn hotels.
Representing Gold Peak Iced Tea, Virginia was
a guest on local television programs, judged the
celebrity cook-off of the American Royal BBQ
contest in Kansas City, and gave a cooking dem-
onstration for hundreds of interested spectators.
BOSTON
Linda Bassett, columnist, author, and culinary
instructor, was awarded the 2007 Excellence in
Teaching Prize at Massachusetts’ North Shore
Community College. Linda’s advanced-level
courses in the associate degree culinary program
include American Regional Cooking and Food
History. She designed and leads an annual
Workplace Seminar preparing students to attain
careers in the industry.
CHARLESTON
Patricia Agnew, who spearheads Green Tables for
the Chapter, led Culinary Institute of Charleston
students on an inaugural study abroad to Italy,
hosted by Apicius, the Culinary Institute of
Florence. The course, entitled “Food, Culture
and Society in Italy,” included food and wine
classes in Florence, Parma, Alba and Modena.
Nathalie Dupree and Marion Sullivan’s book
Shrimp and Grits which won the 2007 Benjamin
Franklin Award for best cookbook (awarded
by Southeastern Booksellers), was featured in
Better Homes and Gardens in the summer, and
Traditional Homes in November, including a
recipe from the book that was also contributed
to the Susan G. Komen Cook for the Cure fund-
raising cookbook published by Meredith. Shrimp and Grits is in its third printing.
Janet Gaffney, owner of Janet Gaffney’s The Art
of Cooking was the profi le of interest featured
in the November issue of Charleston Homes Magazine. Her cooking school emphasizes healthy
eating and easy entertainment. “Have pot, will
travel,” has been Janet’s mantra for nearly two
decades in her traveling cooking school.
Susan Fuller Slack, Charleston Chapter
President, recently worked as food/prop stylist on
a public relations initiative of the South Carolina
Department of Agriculture’s new grassroots
“Certifi ed South Carolina Branding Campaign.”
Susan also worked as food stylist on production
of a TV commercial for a popular Columbia,
South Carolina restaurant group.
CHICAGO
Carolyn Collins recently celebrated the 25th
anniversary of Collins Caviar at the Signature
Room at the 95th in the John Hancock Center.
See her website at www.collinscaviar.com.
Debra Crestoni was a recipient of the 2007
Chicago Tribune Good Eating Award as one of
the area’s leading marketers of premium and ar-
tisanal wines.
Gale Gand and Ina Pinkney were chef chairs
for the 14th Annual Chicago Food Depository
“Bag Hunger” Auction on Wednesday, October
24, at the Hyatt Regency Chicago. More than
1,000,000 meals are provided to the needy from
the proceeds of the auction.
Elaine Gonzalez, Gale Gand and Ina Pinkney participated in “The Art of Food & Wine Palm
Desert,” a four-day festival that attracted thou-
sands of culinary enthusiasts from California.
The festival featured a “Sparkling Wine and
Chocolate Reception.” Judith Dunbar Hines recently assisted the production team of TOP
CHEF – Season #4 during an eight-week shoot
in Chicago. The series will run in the winter of
2008.
Carol Haddix, Ina Pinkney, and Nancy Rodriguez were judges of the 2007 National
Beef Cook-Off held in Chicago in September.
Karen Levin tweaked and tested all of the reci-
pes for the The Spatulatta Cookbook (Scholastic
Reference, September 2007) by irrepressible little
girls Isabella Gerasole and Olivia Gerasole.
Lois Levine reported that the annual “Getting
Gourmet with Namaste” fundraiser was
successful. The great food was provided by the
Chopping Block’s Shelley Young, and there were
some fabulous auction items donated by our
Chicago Dames.
COLORADO
Ilene Kamsler, President of the Colorado Hotel
& Lodging Association, was recently awarded the
Lifetime Achievement Award for her outstand-
ing service and support of the Denver chapter of
the Hospitality Sales and Marketing Association
International (HSMAI). HSMAI is a member-
based organization of sales and marketing profes-
sionals representing the hospitality industry.
Kimberly L. Stewart’s book Eating Between the
Lines, the supermarket shoppers guide to the truth
behind foods labels, may fi nd a home with pur-
chasers of Annie’s Homegrown Macaroni and
Cheese. Coupons for a free copy are in boxes of
the pasta product.
HAWAII
Jean Hull was inducted into the prestigious
American Academy of Chefs (AAC) with
trumpets playing as she entered the ballroom.
AAC is the honor society of the American
Culinary Federation (ACF). The induction
ceremony was held at the 2007 ACF National
Convention in Orlando in July. Jean is a member
of ACF Kona-Kohala Chefs de Cuisine, Inc.,
and presents nutrition-awareness classes yearly to
thousands of children in West Hawaii.
MIAMI/SOUTH FLORIDA
Susan Weinstein has accepted an invitation to
join the board of Special Events Magazine. She
has been actively working on event marketing
projects, besides being the business development
director for LDEI. Her company weinWORKS
inc., specializes in event marketing, media rela-
tions and communications for food and fi ne
beverage companies.
MEMBER MILESTONES
HEADLINERS Nathalie Dupree Marion Sullivan
Winter Quarterly 2008 25
MEMBER MILESTONES
NEW YORK
Jean Bayrock was recently honored with an
International Crystal Globe Award for her
FoodVerse®. Jean’s tag is “The English Epicure.”
Emily Snyder was promoted to Director of
Sales & Marketing for the luxury Five-Star, Five
Diamond hotel, Mandarin Oriental, New York.
Ms. Snyder re-joined Mandarin Oriental Hotel
Group in early 2003 as Director of Sales for the
New York fl agship property when the hotel was
still in its pre-opening stages. Previously in the
early 1990’s Ms. Snyder was with Mandarin
Oriental’s regional sales offi ce. Prior to her ap-
point at Mandarin Oriental, New York, she was
with The Ritz-Carlton, Central Park where she
was Director of Sales & Marketing through and
beyond its pre-opening and opening stages.
PHILADELPHIA
Roberta Adamo, Chef at Penne Restaurant and
Wine Bar, was featured in Philadelphia STYLE
magazine.
Chef Alison Barshak and Ann-Michelle Albertson were judges for the regional SYSCO,
Inc. chef ’s competition in Philadelphia.
Aliza Green presented a program titled
“Delightful Herbs in the Kitchen: From the 18th
to the 21st Century” at Bartram’s Garden, the
historic home of a kitchen garden that portrays
the history, characteristics and uses of native herb
species. Her program was included in the Food
& Nutrition Conference and Exhibit held in
Philadelphia.
Manette Richardson, Director of Nutrition
and Education for Egglands Best, was the
Chair of the 2007 Exhibitor Advisory Council
at the 2007 FNCE meeting and exhibit of The
American Dietetic Association, which was held
in Philadelphia and attended by approximately
11,000 individuals.
Ellen Yin celebrated the 10th anniversary of Fork
Restaurant and Bar. The anniversary coincided
with the release of her second book, Forklore. Among the numerous testimonials of clients
was “...the two constants are superb food and
outstanding service. Actually, it’s three constants,
the third is the magic that the fi rst two inevitably
inspire!”
Vicki Pohl, Director of Catering, Philadelphia
Museum of Art; Maria Venuti Forrest, Public
Relations Consultant; and Executive Chef J.C.
Nunez -- The Restaurant Associates team --
received accolades on the opening of a unique
dining experience at The Gallery Café in the
Ruth and Raymond G. Perelman Building of the
Philadelphia Museum of Art.
Deanna Seagrave-Daly was elected Chair of the
Food & Culinary Professionals, a practice group
of the American Dietetic Association whose
members are committed to developing food
expertise throughout the profession of dietetics.
She oversees a diverse membership of over 2,000
food loving dietitians many of whom are also
chefs, food communicators and business owners.
SAN DIEGO
Carole Bloom’s book, The Essential Baker, was
featured in the November Bon Appétit magazine
and reviewed by the Associated Press (one of two
“must-have” baking books for 2007). Lemon-
Ginger Cheesecake recipe, a favorite of singer
Martina McBride, was featured in the November
People Magazine’s Country Music Special issue.
Carole will teach a “Specialty Chocolates” class at
Copia in Napa on February 3.
SAN FRANCISCO
Amy Hoopes was appointed Vice President
of Marketing for Carolyn Wente’s Wente
Family Estates, Livermore, Calif. Previously
Amy was with E. & J. Gallo Winery, represent-
ing their brands at several recent LDEI Annual
Conferences.
Zelma Long’s winery in South Africa, Vilafonte,
was named by Decanter Magazine (a British wine
magazine) as one of the 20 “Icons of the Future”
of the New World (Australia, California, South
Africa, New Zealand, Chile, and Argentina), in
their summer cover feature called “New World
Wine Icons.” Zelma developed and planted the
vineyard and oversees Vilafonte wines.
SEATTLE
Kathy Casey and husband John Casey have
opened her Dish D’Lish® concept’s fl agship
store in Seattle’s historic Ballard neighborhood.
The new cafe and gourmet food store features
fresh-made Food T’ Go Go™ as well as the Dish
D’Lish retail product line and other select spe-
cialty foods.
WASHINGTON, D.C.
Susan Belsinger’s latest book, The Creative
Herbal Home, co-authored with herbalist Tina
Marie Wilcox, is loaded with information on
herbs and essential oils, and there are recipes for
syrups, shrubs, vinegars, tinctures, all-natural
household cleaning products, fi rst aid and insect
repellents -- all made from common household
ingredients.
Rissa Pagsibigan is the new assistant manager
for the new Westend Bistro restaurant in The
Ritz-Carlton Washington D.C. Its chef is Eric
Ripert, of the 3-star Michelin-rated Le Bernardin
in New York City. A veteran of Michel Richard’s
Citronelle, Rissa is the former general manager of
Corduroy Restaurant.
Compiled by CiCi Williamson
(Washington D.C. Chapter)
Kim Stewart Jean Hull Emily Snyder Alison Barshak Amy Hoopes
26 Les Dames d’Escoffi er
HOUSTON
Merrianne Timko, Co-President
Dame Chara Gafford’s Urban Chef kitchen was the venue for the
Houston Chapter’s September staging of an “Iron Chef” competition
organized by Chara and Dame Lauren Browning. After developing
a great set of rules for the event and recruiting Dames to form teams,
Chara and Lauren worked with Dames Carla Buerkle and Jacquie Miller of The Bayou City Farmers Market to select the secret in-
gredient - squash blossoms! The judges savored dishes such as Fried
Squash Blossoms stuffed with Goat Cheese, Squash Blossom Soup
garnished with a Cheese stuffed Squash Blossom, Spicy Carrot Soup
topped with a Seafood stuffed Squash Blossom, and Quesadillas with
Mexican cheese, Epazote and Squash Blossoms, but decided to de-
clare a tie. Judges and attendees then celebrated the culinary talents
of the participants over a dish of “neutral” vanilla ice cream.
October’s dinner meeting organized by Dame Rachel Loil was
held at Maggiano’s Little Italy Restaurant in Houston’s Galleria.
Highlighting the culinary traditions of Tuscany, the dishes served
were paired with wines from the same locale – a perfect way to cel-
ebrate the fall season. The program for the evening included a pre-
sentation at the end of the dinner by Mike Rodgers, Executive Chef
of the Houston Maggiano’s Restaurant. Chef Rodgers provided his
personal insights on such topics as organizing a restaurant kitchen for
maximum effi ciency and the importance of using the best ingredients
in order to serve more than 7,500 customers a week.
PHILADELPHIA Dottie Koteski, President
Philadelphia dames hosted a lunch at Fork Restaurant for New
York Dame, Marion Nestle, on Thursday, June 28. Marion was
in Philadelphia as part of the free lecturer series at The Free Library
of Philadelphia. Her presentation that evening was titled, “What
to Eat.” The luncheon was hosted by Dame Ellen Yin. Another
NY member, Mary Ellen Griffi n, Co-President of the New York
Chapter, was in Philadelphia to enjoy her winning auction bid
“weekend in Philadelphia.” This included a stayed at the B & B of
Dame Sandy Dych.
The Annual Business Meeting and Induction of new members was
held September 5th at Susanna Foo’s Restaurant. New dames inducted
were: Les Dames Julie Bashore, Marie A Connell, Shawn Dore, Donna J Ewanciw, Michele Haines, Farhnaz Houshmand, Ann Karlen, and Deanna Segrave-Daly.
Chapter events in September and October included a Tea Ceremony
in the Japanese Tea House in Fairmount Park. The program included
a discussion of the ceremony by Tea Master Drew Hanson. Dames
and their friends and family enjoyed Oktoberfest including tradi-
tional German music, a roast pig dinner, brewery tour, and antique
shopping at Stoudts Brewery owned by Dame Carol Stoudt and
her husband. The Philadelphia Chapter has an ongoing patronage
program to support local culinary programs. On October 30th Dame
Marie Stecher, Pastry Chef and Chef Instructor, at The Restaurant
School at Walnut Hill College hosted dames and friends to dinner
followed by a presentation and tasting of dessert wines.
CHAPTER news
Carla Buerkle, Julie Hettiger-Nelson, Marian Tindall, and Jacquie Miller
Mary Ellen Griffi n and Sandy Dych enjoying the garden at Sandy’s B&B.
Seated from left to right: Yolanta Roman, Nancy Miller, Tea Master Drew Hanson,
Dottie Koteski, Louise Ceccarelli and Deanna Segrave-Daly.
Winter Quarterly 2008 27
Chapter News (cont.)
SAN ANTONIO
Linda Triesch, Quarterly Liaison
The San Antonio chapter gathered at Sandy
Oaks Olive Orchard for a lively gadget ex-
change and dinner featuring olives and olive
products. Sandy Winokur presented an
informative program on the Texas olive in-
dustry and her orchard’s specifi c products, as
well as a varied selection of olive oils.
A Royal Tea at the Guenther House was a
highlight of the year. Chef Darren McGrady,
formerly private chef to the Royal Family and
in the latter days, to Princess Diana, shared
tea traditions and interesting antedotes
concerning his time in the various palaces.
Attendees received his new book just off the
presses. Funds raised are earmarked for the
Lenny Angel Scholarship Fund.
Di-Anna Arias and Chef
Darren McGrady are
shown with his new
book, Eating Royally
Sandy Winokur,
pioneer in the Texas
olive industry with
her rapidly growing
Sandy Oaks Olive
Orchard, conducted
an olive oil tasting
comparing her
product to interna-
tional brands
The Atlanta chapter
Alice Waters was honored by the Chicago chapter
Dorene Centioli-McTigue introduces guests to
the Seattle chapter
Compiled by Karen Levin
(Chicago Chapter)
WASHINGTON D. C. GALA
By Carol Cutler
The 12th annual black-tie gala netted $32,500 for scholarship and
grants held at the National Museum of Women in the Arts, an ideal
fi t for the gala’s theme, “The Art of Food.” Les Dames’ chefs prepared
hors d’oeuvres for the silent auction. Following dinner and a live auc-
tion, a stunning buffet of desserts and an array of cheeses capped a
night to remember.
Master of Ceremonies was Andrea Roane, Morning News Anchor
on the local CBS station. Co-chairs were Barbara Cullen and Janis McLean, silent auction chair Phyllis Frucht, and live auction chair
Carol Cutler. Unusual auction items drew vigorous bidding - eggs
from Ann Yonkers’ farm went for $45 a dozen! Other banner items
included a private chateau in Brittany, a French dinner cooked in
the winner’s home by François Dionot, Chef/Owner of L’Academie
de Cuisine and co-owned by Patrice Dionot, and time at Dolores Cakebread’s guest cottage at Cakebread’s Napa vineyards.
Nora Pouillon, Live Auction Chair Carol Cutler, and
Rebecca Linder
Chapter President Joan Hisaoka, CBS-TV News Anchor
Andrea Roane, and Silent Auction Chair Phyllis Frucht
Photo
by
Sam
Fru
cht.
28 Les Dames d’Escoffi er
DALLAS CHAPTER History
In 1978, after leading a food and wine
tour to France for Neiman Marcus, I
went to the French Riviera for cook-
ing classes in three star restaurant kitchens.
There, I met Carol Brock, the founder
of the New York chapter of Les Dames
d’Escoffi er. Our class went to the Escoffi er
Museum where a champagne reception was
held in Carol’s honor with the presentation
of the Escoffi er medal for founding the New
York Chapter. We discussed the possibility
of one day having a chapter in Dallas.
In 1983, I received a letter from Saralie Slonsky of the NY expansion committee
asking me to found a Dallas LDE chapter.
The formation took place on August 27,
1984 with ten charter members.
At that time the mission statement stated
that Les Dames d’ Escoffer was a society
of professional women chartered to further
the role of women in the food, wine and
hospitality fi elds. Our purpose was to raise
$5,000 for scholarships. Les Dames now
could form International with Dallas as the
fi fth required chapter.
Our fi rst two fundraisers were part of a
member’s trade show and focused on wine
and food. In 1986, we were trying to come
up with a new idea for raising money. I had
just been to NY for the formation of Les
Dames d’ Escoffi er International, and a NY
member’s husband who hosted a radio show
on food interviewed me and told me how
people were grazing from one restaurant
to another. When I shared this statement,
one of our board, a real wordsmith, said,
“Raiser Grazer. We could call it a Raiser
Grazer.” We held our fi rst one in 1987 and
raised $22,000. Since then, we have raised
over $1,000,000. with $500,320 allocated
to six permanent endowments.
We have supported the M.F.K. Fisher
Award (and underwrote it one year), the
Scheslinger Library, Dallas Public Library,
the beverage Library at El Centro College,
a community garden, Days of Taste, and
Food Service Prep in high schools.
But I also would like to tell you about the
sparkling jewels in the chapter:
Two chefs are the only women members of
the Epicurean World Master Chefs Society.
One member, a former student of mine,
placed the cast of “Dallas” in homes and
condos and proceeded to cater to them.
Another Dame is a winemaker who found-
ed the Texas Hill Country Food & Wine
Festival and is a Distingished University
of Texas alumna. Four members are re-
cipients of the Dallas Morning News Who’s
Who in Food and Wine. Two are recent
Savor Dallas Spirit Award winners. Our
Dallas Morning News food editor received
the James Beard Journalism Award for writ-
ing about Parmesan cheese. A restaurateur
received the Women of Distinction Award
by Roundtable for Women in Food Service
and the Neiman Marcus Renaissance Award
for Public Service in Dallas.
Two of the charter members were, until re-
cently, co-owners of the oldest wine bar in
the state. A chef/restaurant owner has twice
been nominated for the James Beard Award
and was in Gourmet magazine as one of the
top 50 chefs in 2006. We have culinary in-
structors at El Centro, our fi rst endowment
school. Two members are top food stylists.
A charter member is a dive resort owner
who received an Order of the British Empire
from Queen Elizabeth for saving the red
headed booby bird of the Cayman Islands.
Another Dame is the owner of Rosewood
Hotels & Resorts and a Distinguished
Texas EX of the University of Texas and a
Grande Dame.
A member in PR and the Spanish Consulate
for Dallas received a special award from
Spain presented at the Spanish Embassy in
D.C. Another is the winner of the James
Beard Who’s Who in Food and Beverage
in America, the Saveur Authentic Star
Award and numerous blue ribbons for her
cheeses.
Dame Dolores Snyder was invited to say a few words about the Dallas chapter,
the host chapter for the conference. She gave a brief but insightful overview of
the chapter that made everyone proud to be there. Other chapters are encour-
aged to prepare a similar document to use in promoting their members and to
use in fund raising efforts as well as for historical records.
By Dolores Snyder, Founding Member, 1991 LDEI President
Winter Quarterly 2008 29
COUNCIL of DELEGATES
The chef of Exxon-Mobil World
Headquarters says when their stock
goes up it is due to what she has fed
them that day. A TV cooking show
host has been a Beard award nominee.
Two members conduct culinary tours—one
in Texas and one in Maine.
A charter member is a wine consultant for
American Airlines wine program and trains
fl ight attendants in wine knowledge.
Three nutritionists have won numerous
awards for their works. One member is
the recent recipient of European Toques
Lifetime Achievement Humanitarian Award
for putting in a water purifi cation system in
Peru 17 years ago and bringing apprentice
chefs from the Bocuse d’Or to the USA for
two week stints. She is the only female chef
member to ever receive this award.
A former student of mine is cooking to-
night [at the Grande Dame dinner] and
chairing our chapter’s Let Them Eat Cake
2008 fundraiser.
I would never have known these amazing
Dames if I had not started this chapter.
They rewarded me with a scholarship en-
dowment in my name at my alma mater,
University of Texas.
A special thanks to my chapter for all their
work in making this conference a success.
Photos from the Council of Delegates meeting.
See List of Delegates on page 11.
COOKBOOK UPDATE
Come to Our TableCooking at Home with Les Dames d’Escoffi er
30 Les Dames d’Escoffi er
This is the year to tell the world about
Les Dames d’Escoffi er. The title is
selected, copy editing is underway,
and the book is being designed. Mark
your calendars and start planning
your local PR roll out with its built-
in fundraiser opportunities. Chapters
receive 50% of the retail price of all
copies they sell. This is an excellent
opportunity to build the LDEI im-
age locally as we work together inter-
nationally. Here’s a look behind the
scenes at the publisher’s marketing
plans to date.
Positioning Statement: What do
Alice Waters, Lidia Bastianich,
Shirley Corriher and Julia Child have in common? They are all leg-
endary women in the world of food,
and they are all members of Les
Dames d’Escoffi er, an international
organization of leading women in
culinary arts, food, beverage and
hospitality industries. In this wide-
ranging cookbook, Les Dames invite
you to their tables & into their home
kitchens. This is a cookbook from
the women who’ve helped shape our
collective appetite.
Marketing Overview from Sasquatch Books:
• National print publicity targeting
all major food publications
including Gourmet, Saveur, Bon Appetit, Better Homes & Gardens.
• National broadcast publicity
targeting Food Network shows,
The Today Show, Good Morning
America, CBS This Morning,
The Splendid Table.
• 15-city Author Tour: cookbook
events in top markets across
the country, including New
York, Boston, Atlanta, Washington
D.C., Chicago, Denver, Dallas,
Los Angeles, San Francisco,
Portland.
• Regional publicity targeting all
regional media with food coverage:
daily newspapers, regional radio
shows, regional TV shows.
Working with LDEI Chapters
January 1 – Chapters received ques-
tionnaire to collect the following
information:
• Chapter liaison contact info
• Chapter regional media list
(for review copies)
• Chapter regional retail list
(for sales)
• Interest in creating & managing
on their own a chapter book
event. Could be a fundraising
event with 50% of the cover price
of all books sold going to the
chapter. Sasquatch Books will
support with invitation creation/
mailing and help contact regional
media as needed
Questionnaires should be back
to Sasquatch by March 1. Events
should be between the publication
date of Oct. 12 and Dec. 31, 2008.
Chapters should fi nalize event plans
by July 15. Chapter Public Relations
Committee Chairs will handle all
contact with the local media. All
questions regarding cookbook mar-
keting and promotions should be
sent to Teresa Farney, teresa.farney@
gazette.com.
June 1 – Book Expo America, Los
Angeles. Come to Our Table cover
on display, publicity info, cooking
demos
August 15 – Press kit and tour
schedule fi nalized
September 12 – Review copy mailed
with press kit
October 12 – Publication date
Winter Quarterly 2008 31
COMING SOON: Two new columns in YOUR Quarterly…and I
need your marvelously creative ideas ASAP. Deadline for editorial
is February 1, so don’t dally!!
“It Works: The Meeting or Fundraiser That Made a Difference” —
Brief descriptions of meetings that “work.” Tell me about those
meetings that kept you entertained, taught you something and
brought the chapter closer as friends and colleagues.
“Fun” Fundraising Events that really work. Describe those events
that brought in the cash and brought the chapter together. Give theme of, time needed
to produce, dollars raised, and contact name for each event.
“Mission: Possible” – Showcase a person or organization that is a benefi ciary of Les Dames
money or mentoring. Show how our philanthropy works in changing lives or making a
difference in our communities, while at the same time reminding us of the mission and
message of Les Dames d’Escoffi er.
This is YOUR magazine: Let it work for you.
Send ideas, outlines and descriptions to your PR contact or Quarterly liaison, who will
forward them to me, Sarah Graham, [email protected].
Deadlines
Spring Quarterly Deadline Feb 1
Summer Quarterly Deadline May 1
Autumn Quarterly Deadline Aug 1
Format for Member Milestones & Chapter News
Please place the correct information at the beginning of each submission.
Member Milestones
Dame’s Name (xx Chapter)
25-50 words as you would like to see it appear in print. Interesting or important business-
related activities or honors. Submissions with photos will receive prominent positions.
Press releases are not accepted. E-mail to CiCi Williamson at [email protected] by
February 10, 2008. Entries received after this date will not appear. The editorial board will
place your entry in Headliners if warranted.
Chapter News
Chapter and Title of Event (By your name, offi cer or title if any)
50-100 words per event as you would like to see it in print. We regret we do not
have space for menus. List the photos at the end of the description. Include IDs and
credits. Submissions not conforming to this format may not be printed due to dead-
lines and volunteer’s lack of time. E-mail to Karen Levin, [email protected] by
February 10, 2008.
E-Newsletter Guidelines
A bi-monthly publication to keep you informed about events in other chapters
and to encourage networking. The “Traveling Dames” section lists professional
conferences or events where you may fi nd other Dames for networking. Do not
send press releases. Include an email contact, date, time, cost for chapter events.
Lack of space prevents member milestones, product news, listing of cooking
classes or tours. You will receive a reminder “call for e-news” email. Respond to
&Future TopicsSubmission Guidelines
FIRST CLASS
US POSTAGE
PAID
NEW ALBANY, IN
PERMIT #62
HAWAI I , OCTOBER 23-26 , 2008
The Hawaii chapter is moving wikiwiki to arrange an extraordinary conference
and plan pre- and post-meeting activities
during the 2008 LDEI Conference. You’re
assured a $190 room rate October 21-28
at the beautiful Waikiki Parc and $340 at
the world-class Halekulani, across the street,
where even our meeting rooms have ocean
views. Come early, stay late...come to talk story with sister Dames, experience Hawaii’s
rich culinary and cultural traditions, and be
wined and dined in royal Hawaiian style.
Check updated program information at:
www.ldeiorg (blog info to come from Greg)
where news will be posted as soon as it
is received.
2008 Conference UPDATE
Atlanta
Austin
Boston
British Columbia, Canada
Charleston
Chicago
Cleveland/Northeast Ohio
Colorado
Dallas
Hawaii
Houston
Kansas City/Heart of America
Los Angeles/Orange County
Monterey Bay Area
Minneapolis/St. Paul
New York
Ontario, Canada
Palm Springs
Philadelphia
Phoenix
San Antonio
San Diego
San Francisco
Seattle
South Florida
Washington, D.C.
Les Dames d’Escoffi er InternationalP.O. Box 4961, Louisville, KY 40204
Photo
by
Bob W
ickl
ey
Photo
s co
urt
esy
of
Wai
kiki
Par
c