Celebrating FOOD!Cooking Careers Communications

Eighth Salute to Women in Gastronomy

EileenDykes

COMMITTEE CHAIRS

For Les Dames d’Escoffier

Theresa Morrison & Paula Jacobson, Cookbook JumblePatrice Dionot, Food EXPO!

Beverly Bates, Cooking ClassesJanet Yu & Aulie Bunyarataphan, Finale

Eileen Dykes, SessionsPolly Wiedmaier, Publicity

Goody Solomon, VolunteersAnn Stratte & Michèle Jacobs, Reservations

CiCi Williamson, Registration Brochure and Program Book

For The Universities at Shady GroveSusan Callahan, Chef Instructor

Judy Streeter, Program Director

Gail Forman

CiCi Williamson

SYMPOSIUM CHAIRS

LES DAMES D’ESCOFFIER INTERNATIONALis an organization of professional women in food, beverage, and

hospitality careers. Washington, DC, is one of 28 chapters in the U.S., Canada, and Great Britain.

CHAPTER OFFICERS AND DIRECTORS

Katherine Newell SmithPresident

Judy RusignuoloFirst Vice President, Administration

Gail Forman & CiCi WilliamsonCo-Second Vice Presidents, Programs

Theresa MorrisonRecording Secretary

Gina DakouniCorresponding Secretary

Ann StratteTreasurer

Winnie SteinbergTechnology Administrator

Linda RothImmediate Past President

DIRECTORS

Bonnie BenwickBarbara Black

Janet CamPhyllis Frucht

Kate Jansen

Paula JacobsonNona Nielsen-ParkerGoody Solomon, alternateMarie SteffanyPolly Wiedmaier

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Table of Contents

Welcome Letter 4

General Session - Keynote Talk, Sara Moulton 5

1A. Making Homemade Pasta: Cooking Class 61B. Trucs of the Trade 71C. Catering for Fun and Profit 81D. How Restaurants ... Change with the Times 9

2A. Making Cheese: Cooking Class 102B. When Does the Cumin Go In? Writing Recipes 112C. Women Winery Owners and Winemakers 122D. Ancient Grains for Modern Meals 13

Fabulous Food EXPO! & Lunch 14-15 3A. Mexican Cooking - Avocados: Cooking Class 163B. Why We Eat What We Eat 173C. Food Allergies: Restaurants and Groceries 183D. What Are We Feeding Our Kids? 19

4A. The Ins and Outs of Fish: Cooking Class 204B. Philippine Cuisine: Cooking Demo & History 214C. Entrepreneurs in the Food Business 224D. Fish, Fowl, and Fruit: Global Food Safety 23

Finale: Dumplings and Beer Tasting 24

Amuse Bouche from Previous Seminars 25 … and More Washington, DC, Dames 25-29Who Are Les Dames d’Escoffier? 30The Universities at Shady Grove Programs 31Special Thanks 32

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Welcome to Celebrating FOOD!

Welcome to our chapter’s eighth biennial “Celebrating FOOD!” symposium. Today, you reap the benefit of the collective and

considerable knowledge and skills of our members and our esteemed non-Dame colleagues. We have assembled an extraordinary cast of speakers and demonstrators this year and believe that you will find their sessions interesting, useful, and, in many cases, delicious. Thanks to the Universities at Shady Grove for partnering with us for the third consecutive time and for offering us their fine facilities. Thanks also go to Chef and Dame Susan Callahan and her culinary students for preparing today’s lunch and for their support throughout our planning.

We hope you have a wonderful time and that you will attend future programs. Just go to our website, lesdamesdc.org , and find out what we are planning! Katherine Newell Smith, President

Attending the 6th Symposium in 2008 was my introduction to the Les Dames organization. I was so impressed by the caliber of the

Dames and the extraordinary variety of activities that I knew I wanted to be a member of this chapter, which I joined in 2010. I hope you enjoy today’s sessions, join us at future events, and perhaps consider becoming a member. Eileen Dykes, Symposium Co-Chair

As chair of the first Salute to Women in Gastronomy in 1995, I am thrilled to be part of our eighth symposium. To see the vision for a

meaningful educational program that we created back then continue -- and grow -- has been my most gratifying experience as a member of Les Dames. Every symposium is “the best” one for me, and I hope this is the best one for you. Gail Forman, Symposium Co-Chair

Even after having chaired or co-chaired six Les Dames’ educational symposia, I am always amazed at the talent and energy shared

by speakers and members. It’s a mammoth undertaking, a year in the making, and it makes me proud that so many food professionals contribute their knowledge gleaned during years of experience in their food professions. CiCi Williamson, Symposium Co-Chair

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My Life in Food from the CIA to Network TV:Three Decades and Cookin’

General SessionWelcome and Keynote Speaker 9:30 to 10:20 a.m.

Katherine Newell Smith, President, Washington, DC, Chapter

Introduction of Special Guests Symposium Chairs Eileen Dykes, Gail Forman, and CiCi Williamson

Smith Albright

KEYNOTE SPEAKER: Sara Moulton Food Editor of ABC-TV’s Good Morning America

A chef, author, and TV cooking show star, Sara Moulton has been host of the TV Food Network’s Cooking Live, Cooking Live Primetime, and Sara’s Secrets. In addition to her work on the Food Network, Sara was the Executive Chef of Gourmet for 23 years.

A scholarship recipient from Les Dames’ New York chapter, Sara graduated with highest honors from the Culinary Institute of America (Hyde Park) in 1977. Her TV career began in 1979 when she was hired to work behind the scenes on PBS-TV’s Julia Child & More Com-pany. Her friendship with Julia led eventually to Sara’s becoming food editor of ABC-TV’s Good Morning America.

Sara is the author of Sara Moulton Cooks at Home, Sara Moulton’s Ev-eryday Family Dinners, and Sara’s Secrets for Weeknight Meals, which serves as the basis for Sara’s Weeknight Meals, a PBS-TV series that began its second season in October. Sara’s Kitchen iPhone app was introduced in 2011. She lives in New York City with her husband and two children.

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10:30 a.m. to 11:40 a.m.

CHAIR, Hands-on Cooking ClassesDame BEVERLY BATES is the pastry chef at Vidalia Restaurant. Formerly, she held this position at the Hotel Sofitel. She has over 20 years of experience in restaurants and pastry kitchens from New York to London. She finds constant delight and inspiration in her profession from classic and modern recipes and ingredients.

1A. Making Homemade Pasta (Hands-on Cooking Class)

Dame Domenica Marchetti, author of The Glorious Pasta of Italy, will teach attendees to make fresh egg pasta and show them how to cut the dough into a variety of noodles and other shapes. She will also share two recipes for sauces for fresh egg pasta (Simple Tomato Sauce and Herbed Butter Sauce). Assistant: Dame Paula Jacobson, cookbook editor.

Dame DOMENICA MARCHETTI is the author of The Glorious Pasta of Italy, and Williams-Sonoma Rustic Italian: Simple, Authentic Recipes for Everyday Cooking. Her articles and recipes on contemporary Italian home cooking have been widely published, including in The Washington Post, Fine Cooking, Food and Wine, and online at Leite’s Culinaria and NPR Kitchen Window.

Assistant: Dame PAULA JACOBSON, Partner, with Sheilah Kaufman, Cookbook Construction Crew; Cookbook Editor, Recipe Tester, and Cooking Instructor, is known for her love of cooking

and entertaining. For the past ten years, she has meticulously edited cookbooks of varied cuisines, tested and developed recipes for authors and publishers, and organized and catered parties for many occasions.

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1B. “Trucs” of the Trade

Co-chair: Dame NANCY BAGGETT has won IACP and James Beard awards for her All-American Cookie Book and The International Chocolate Cookbook. Author of 16 cook-books and numerous food articles, the baking expert and blogger’s latest cookbook is Kneadlessly Simple. Nancy teaches and appears on TV and radio. www.kitchenlane.com.

10:30 a.m. to 11:40 a.m.

In this always popular, information-packed session, Les Dames culinary experts share a rapid-fire series of tips, tricks (or “trucs” in French), and quick demos to save you time and effort in the kitchen and upgrade your cooking, baking, food presentation, and home wine service skills.

Co-chair: Dame JANIS MCLEAN is the new Executive Chef/Partner of Bistro Le Zinc where she adds new flair to French classical cuisine through rich spices and seasonal market-fresh ingredients. Janis was executive chef of redDog Café, the historic Morrison Clark Inn, and 15ria Restaurant, Doubletree Hotel.

Dame RISSA PAGSIBIGAN (see page 21)

Dame NAJMIEH BATMANGLIJ, called “the guru of Persian cuisine,” teaches cooking and adapts Persian recipes to Western tastes and kitchens. Silk Road Cooking: A Vegetarian Journey and From Persia to Napa: Wine at the Persian Table are two of her acclaimed books.

Dame AULIE BUNYARATAPHAN is Chef/Owner of innovative Bangkok Joe’s in Georgetown Washington Harbor and of the popular T.H.A.I. in Shirlington, VA. She has served as Culinary Advisor to the Royal Thai Embassy. www.bangkokjoes.com, www.thaiinshirlington.com

Dame LISA CHERKASKY, a prominent food stylist, is also a chef, pastry chef, culinary educator, writer, and craftsperson. Her clients include The Washington Post, Washingtonian, Vegetarian Times, Mount Vernon, Monticello, and Smithsonian. www.TheLunchEncounter.com

Dame KATHRYN MORGAN is America’s 105th Master Sommelier. She writes for many publications and does wine commentary for WUSA TV and BBC America World News. She oversaw Michel Richard’s wine program at Citronelle Restaurant in Georgetown.

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1C. Catering for Fun and Profit10:30 a.m. to 11:40 a.m.

The ins and outs of catering. Owners of large, medium, and in-home operations reveal the risks, seasonal patterns, pitfalls, and successes. Dame Susan Gage, Owner, Susan Gage Caterers; Anna Saint John, Chef/Owner, catering by anna saint john; and Dame Ann Stratte, Owner, My Personal Chef. Chair: Dame Gail Forman, Food Writer and Editor.

Dame SUSAN GAGE, Owner, Susan Gage Caterers, began her catering career creating parties for friends from her home in suburban Washington. A self-taught chef, Susan initially catered with several friends in her local community, using her home kitchen. She started her own company in 1986. Today, she caters more than 2,000 parties yearly and generates $12 million in annual sales. The Oxon Hill, MD, company now

operates out of a 20,000 square foot facility which includes a full commercial kitchen, sales offices, warehouse, a fleet of vehicles, and more than 90 full-time employees.

Chair: Dame GAIL FORMAN is a food writer and professor emerita at Montgomery College, where she taught English and coordinated the Inter-national Education Program. For many years, she was a consulting coordinator of cuisine and culture for the Smithsonian Associates.

ANNA SAINT JOHN is Chef/Owner of a full-service catering company that has served Washington for 15 years. Called “catering by anna saint john,” the business specializes in social-residential catering and emphasizes the delicious benefits of fresh eatables made from local, seasonal, organic ingredients that are bought directly from farmers and other producers.

Dame ANN STRATTE, Owner, My Personal Chef, is a graduate of Le Cordon Bleu, Paris. She owned a small catering business in Minneapolis for three years and then spent twenty-five years in the corporate food world. She has recently returned to her passion of catering in her home city of Annapolis, MD.

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1D. How Restaurants Evolve and Change with the Times

10:30 a.m. to 11:40 a.m.

Restaurateurs tell about unusual situations they’ve encountered and how they decide about changing menus and designs. The speakers dish on their ascent in this crazy and wonderful industry and how their restaurants have evolved, reacting to market forces and trends while staying true to their basic concepts.

Dame RACHEL HAYDEN was recruited in 1999 by Patrick O’Connell to be Director of Public Relations at the Double Five Star/Five Diamond Inn at Little Washington. She is responsible for all press contacts, mar-keting, social media, industry relations, and off-site events, and works closely with Patrick on all design projects.

Chair: Dame LYNN BREAUX has been President of the Restaurant Association Metropolitan Washington (RAMW) since 2001. During her tenure, RAMW and The RAMMY Awards have grown in prestige. The New Orleans native’s hospitality career has spanned over 30 years, including 13 years owning and operating a Capitol Hill restaurant.

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Dame RIS LACOSTE, Chef/Owner, RIS Restaurant, is a respected and dedicated chef. Her first personal restaurant venture, RIS, has been open for a little over two years. She focuses on sustainable, farm-to- table cuisine, taking inspiration from and personally shopping at local farmers markets.

Dame MICHELLE POTEAUX, Chef/Owner, Bastille Restaurant, Alexandria, VA, was Executive Pastry Chef, Watergate Hotel, before joining Christophe Poteaux in opening Bastille. After stints as pastry chef at noted California bakeries and restaurants, she headed east to become the director of operations for Amphora Bakery in Vienna, VA.

Dame POLLY WIEDMAIER, along with her husband, Chef Robert Wiedmaier, owns Marcel’s, Brasserie Beck, and Mussel Bar in the Washington, DC, area. Polly is the acting PR coordinator, and manages the restaurants’ social media, marketing, philanthropy efforts, and web sites. Polly has a B.S. in Business from the U of MD.

2A. Harbinger of Spring: Fromage Blanc Frais!(Hands-on Cooking Class)

11:50 to 1:00 p.m.

Dame Susan James, Owner/Farmer, Stonyman Gourmet Farmer and Mercantile, shows how home cheesemaking can achieve culinary art. Learn the basics of making fresh cheese and, from there, explore the wide world of savory and dessert cheeses. Drawing on more than ten years’ experience living in France, she emphasizes the French tradition of “fromage frais” such as the celebrated “Salade à la Lyonnaise,” “Compôte de fruits” or “Tartes aux fruits.” Assistants: Dame Alba Johnson, Cooking Instructor & Personal Chef, Alba’s Delicious Dishes; and Dame Drew Falkner, Culinary Instructor, L’Academie de Cuisine, Chef, Journalist.

Dame DREW SPANGLER FAULKNER, Chef, Cooking Teacher, and Writer, began her culinary career with Madeleine Kamman, studying French and Italian cuisines. She currently teaches Asian and Italian classes at L’Academie de Cuisine, Bethesda. Her most recent writing has appeared in Farming Magazine and on her blog, Cooking with Drew.com.

Dame SUSAN JAMES operates Stonyman Gourmet Farmer at her 18th-century farm in the Blue Ridge and at Mercantile in Washington, VA. Stonyman Gourmet Farmer specializes in premium farmstead cheese and farm-to-table foods. Susan learned the art of cheese in France and the American South. Her focus: Southern Appalachian terroir.

Dame ALBA JOHNSON is a Cooking Instructor, Personal Chef, Food Blogger, and Cookbook Author. Born in Naples, Italy, and raised in Tunisia, Alba teaches adult cooking classes for Carroll Community College, Montgomery and Howard County Parks and Recreation, Westwood Unique, privately, and week-long teen cooking camps in summer. Her specialty is Southern Italian and North African flavors, which is called Maghrebian, known for its vibrant and aromat-ic rustic cuisine. Alba's blog, www.EasyCookingwith-Alba.blogspot.com for recipes.

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11:50 to 1:00 p.m.

2B. When Does the Cumin Go In? Food Writing With Recipes

Chair: Dame BONNIE BENWICK is interim editor for The Washington Post Food section, which has been nominated three times (with two wins) for the James Beard Foundation Awards. She has been the section’s Recipe Editor for the past five years, writing weekly and monthly columns, and has been a journalist for more than 30 years.

A spirited discussion about what it takes to be en-gaging and accurate in the DIY media era.

CAROL BLYMIRE blogged about cooking her way through The French Laundry Cookbook and is now documenting avant-garde home cooking in her new blog, Alinea at Home. She is a contributor to The Washington Post, Washingtonian, and Saveur. Her food photography has been featured on MarthaStew-art.com, and she co-authored the forthcoming Flavors from a Jersey Italian with chef Mike Isabella.

TIM CARMAN joined The Washington Post Food sec-tion as staff writer in December 2010. Previously food editor for Washington City Paper, he won a 2011 James Beard Award for food-related columns and commen-tary. His work has appeared in three volumes of the Best Food Writing collections and will appear in the sixth edition of Cornbread Nation.

SARA MOULTON, our keynote speaker, is a chef, author, and TV cooking show star. She has been host of the TV Food Network’s Cooking Live, Cooking Live Primetime, and Sara’s Secrets, and was Executive Chef of Gourmet for 23 years. (see page 5)

REGINA SCHRAMBLING -- hiding behind a wine glass in the photo -- has cooked, catered, written, and edited her way around food for several decades, including stages and stints at Sarabeth’s Kitchen, The New York Times (Dining, Health, Magazine), the Los Angeles Times, Saveur, Vogue, Allure, and Epicurious.com. She can be found regularly at Gastropoda.com.

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2C. Lifestyles and Passions of Women Winery Owners

11:50 to 1:00 p.m.

Three accomplished women tell their stories of what led them to start Virginia wineries and how they work with their winemakers to produce great wines. Tastings.

JANE KINCHELOE WILES is owner and founder of Paradise Springs Winery in Clifton, VA. Jane inherited a family homeplace, and, along with her two sons, opened a tasting room for her farm winery in the historic log cabin. Now in its second year, there is a new production facility showcasing family history and fine Virginia wines only 25 miles from Washington, DC.

DONNA EVERS is the owner and wine maker at Twin Oaks Tavern Winery in Bluemont, VA. She planted her vineyard in 1999 and has been making wine since 2002. Donna is also the owner and broker of the largest woman-owned real estate company in the Metro area, and she writes columns about local his-tory for Washington Life and Georgetowner.

JENNI LYNN McCLOUD, owner of Chrysalis Vineyards in Middleburg, VA, produced her first Virginia wine in 1997 -- a Viognier. She has won four back-to-back Best of Shows, in-cluding the San Diego National Wine Compe-tition. She concentrates on growing varietals that perform best in Virginia soils, including Viognier, Albariño, Tempranillo, Graciano, Fer, Tannat, and Petit Manseng and has one of America’s largest plantings of native Vir-ginia Norton grapes.

Chair: Dame RENIE STEVES, Ft. Worth, TX, is the owner of Cuisine Concepts, a cooking school and enterprise of food, wine, and travel. She judges wine competitions and has developed a network of support for wineries here and abroad. Renie has been presi-dent of The Culinary Trust, the charitable arm of the International Association of Culinary Professionals, and President of Les Dames d’Escoffier International.

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2D. Ancient Grains for Modern Meals

11:50 to 1:00 p.m.

Dame AMY RIOLO, dubbed the “Cook to the Kings” by a Cairo newspaper in 2008, is an award-winning author and an interna-tionally recognized expert known for fusing the worlds of cuisine, culture, and history in her work. She is a lecturer, food historian, food writer, culinary consultant, and cooking instructor. Amy is the author of Arabian Delights: Recipes & Prince-ly Entertaining Ideas from the Arabian Peninsula,

Nile Style: Egyptian Cuisine and Culture, and The Mediterranean Dia-betes Cookbook. www.amyriolo.com

Learn about these ancient, healthful grains and how to cook them: amaranth, barley, buckwheat, bulgur, farro, millet, oats, quinoa, rye, kamut, spelt, and wheat berries. Dame Maria Speck, Food Writer, Au-thor, Boston, MA. Chair: Dame Amy Riolo, Author, Culinary Instructor, Culinary Historian. Demonstration.

Dame MARIA SPECK is the author of the new whole grain cookbook Ancient Grains for Modern Meals. The New York Times listed the book—Maria’s first—as one of the best summer cookbooks of 2011. Maria has a lifelong passion for the subtle flavors and rich textures of whole grains. She grew up in Greece and Germany before moving to the United States in 1993. This multicultural heritage is at the center of her cooking, writing, and teaching. Maria’s reci-

pes are inspired by the ease and appeal of Mediterranean cuisine and the centuries-old traditions of preparing whole grain foods in Northern Europe. Maria brings more than two decades of journalistic research, editing, and reporting to her food writing. In the U.S., she has con-tributed to Gourmet, Saveur, Gastronomica, and Vegetarian Times. In Germany, Maria’s stories have been published in the country's leading magazines and newspapers, including the news and lifestyle publication Stern, which sells one million copies a week.

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Lunch & Fabulous Food EXPO! See and sample new products! Speak with experts! Shop for books and gifts! Select from Cookbook Jumble!

1:00 TO 2:30 p.m.

Black Restaurant GroupCalifornia Figs

Cabot Creamery CooperativeCakes for Cause

Culinary Historians of Wash. DCDFV Wines

Fresh Hawaiian Hearts of PalmGreat Falls Tea Garden

Lebanese TavernaL’Academie de Cuisine

Pizzeria ParadisoRogue Beer

The Swiss BakeryTwin Oaks Tavern Winery

Good Taste Marketing ServiceRis Restaurant

Santa Lucia Estate Coffee

Cookbook Authors: Nancy Baggett,

Najmieh Batmangli, Sheilah

Kaufman, Sara Moulton, Amy Riolo,

Maria Speck, Katherine Tallmadge

... and others.

Look for more logos on other pages of this book, and see your folder for a final list of exhibitors.

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1:00 to 2:30 p.m.

Festival of Desserts

Dame LAURIE ALLEMAN-WEBER is the Pastry Chef and co-owner, with her husband Reto, of The Swiss Bakery and Pastry Shops in Burke and Springfield, VA. Previously, Laurie worked as Roberto Donna’s pastry chef at Galileo restaurant where she was awarded the title Pastry Chef of the Year 2001 by The Restaurant Association of Metropolitan Washington.

www.theswissbakery.com

Dame KATE JANSEN is the award-winning pastry chef and co-owner of Willow Restaurant in Arlington, VA, where she

works in the exhibition pastry kitchen in the dining room, which features an open-hearth bread oven. Kate co-founded Firehook Bakeries. www.willowvacom.

Take Two! Savor the dessert display and pick up a plate of two decadent desserts prepared by Three Dame pastry chefs.

EXPO! ChairDame PATRICE DIONOT is co-owner and Administra-tive Director of L’Academie de Cuisine. She is responsible for overseeing day-to-day operations of the cooking school as well as hiring and scheduling teachers. Patrice has served on the Washington, DC, Chapter board, and co-chaired the annual LDEI conference and the WCR national confer-ence twice. She chaired WCR Membership for 5 years.

Dame SUSAN WALLACE, Corporate Executive Pastry Chef, Black Restaurant Group, graduated from the pastry program at Baltimore’s International Culinary Arts Institute and has worked at the Ritz-Carlton, the Chatham Bars Inn, and the Mandarin Oriental. She has been a participating chef at the James Beard House in New York and has been featured in Chocolatier and Pastry Art and Design Magazine.

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3A. Mexican Cooking: Limitless Possibilities of the Avocado (Hands-on Cooking Class)

Dame Patricia Jinich of PBS-TV’s Pati’s Mexican Table and Chef at Mexican Cultural Institute in Washington, DC, teaches Chunky Guacamole, Avocado Soup, and Avocado and Coconut Ice Cream. Assistant: Dame Judy Rusignuolo, First Vice President, Washington, DC, Chapter.

Dame JUDY RUSIGNUOLO, is former Director of Consumer Education and Foodservice Marketing at USA Rice Federation where she directed national programs that leverage marketplace trends in pro-moting the benefits of US-grown rice. She has held

positions at major consumer products companies, includ-ing Campbell’s Soup Compa-ny and BestFoods, where she was responsible for consumer communications, culinary development, and product innovation.

2:40 to 3:50 p.m.

Dame PATRICIA JINICH is host of the PBS-TV series Pati’s Mexican Table, which premiered nationwide in April 2011 and appears in Washington on Saturdays at 11:30 a.m. on WETA. She is also a cooking teacher, food writer, and official Chef of the Mexican Cultural Institute in Washington, DC. Pati was born and raised in Mexico City, and comes from a family of accomplished cooks. She has resided in the Washington, DC, area for the past 12 years, where she and her husband are raising their three

young boys. Before moving to Washington, Patricia hosted Mexican cooking classes in Dallas, TX, and was a collaborator on the public television series New Tastes from Texas.

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3B. Why We Eat What We Eat: The Science & Business of Taste

2:40 to 3:50 p.m.

Chair: MARY BETH ALBRIGHT, TV Food Network Star, finished in the Final Four of the highly competitive Season 7. A food writer and DC Magazine’s food critic for four years, she covers the Washington dining scene and appears on local radio and television shows. An attorney, Mary Beth earned a J.D. cum laude from Georgetown University Law Center. She completed L’Academie de Cuisine’s two-semester culinary basics nonprofessional program in Bethesda.

Dame CONNIE JONES, Food Insight Strategist with McCormick and Company, uses her trend, in-novation, culinary, and food sci-ence expertise to evaluate food, cuisine, culinary fields, and areas such as life-styles, sociology, and demographics, providing insights

regarding future foods and menus. Connie holds a B.S. degree in Food & Nutrition from Kansas State University. She is a member of ACF and IACP.

Dr. MARCIA PELCHAT is an associate professor at the Monell Chemical Senses Center, a private research facility in Philadelphia. She holds a Ph.D. in Physiological Psychology from the University of Pennsylvania. Her most recent publication is “Food Addiction: True or False?” Her research interests include food preferences, especially mechanisms of food cravings, responses to novel foods, and food preferences in the elderly.

In this thought-provoking and practical session, learn the latest sci-ence on how nature and nurture influence the foods we choose and how companies rely on our selections to create food trends and prod-ucts. How does that most powerful motivator, nostalgia, make us run

for tastes of our childhood? How do gender differenc-es affect food selection? And if we all live in our own sensory worlds, what is the food critic's role anyway? Be on the front end of research, development, and culinary evolution after this lively panel discussion.

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3C. Food Allergies: Dealing with Restaurant Menus and Grocery Labels

2:40 to 3:50 p.m.

This session helps consumers cope with food labels and restaurant menus as well as food served in schools. Speakers elaborate on challenges to supermarkets, restaurants, and school food service operators. Julie Skolmowski, MPH, RD, SNS, Food Safety Specialist, USDA Food and Nutrition Service (FNS); Dame Elizabeth Scott, Principal, Eats Good Media. Chair: Dame Goody Solomon, Food Nutrition Health News Service.

JULIE SKOLMOWSKI, MPH, RD, and SNS is a Food Safety Specialist, Office of Food Safety, USDA Food and Nutrition Service. Her current projects address food allergy and fresh produce education initiatives. She is a Registered Dietitian and earned a Master’s degree in Public Health degree and a Bachelor’s degree in Hu-man Nutrition and Food Service Management. Julie also holds the School Nutrition Specialist credential from the School Nutrition Association. Previously, Julie worked on school nutrition education, research, and training programs for the School Nutrition Foundation.

Dame ELIZABETH SCOTT, a native of Birmingham, AL, was raised in a family bakery and became Sales Manager at the age of 15, managing the retail sales and operations of her father’s bakery. She is co-founder of Cohn's Culinary & Hospitality Management Academy, a 501(c)(3) non-profit that educates and empowers underserved and underprivileged youth and young adults in the District of Columbia by providing job training and workforce development in the restau-rant and hospitality industry. Elizabeth has extensive experience in retail sales, entrepreneurship, business operations and

production, management, strategic marketing, adver-tising, and communications.

Chair: Dame GOODY SOLOMON is the Publisher of Food Nutrition Health News Service and for many years was a newspaper columnist. She is a charter member of the Washington, DC, Chapter and has been a member of the board of directors for numer-ous years.

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3D. What Are We Feeding Our Kids?

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2:40 to 3:50 p.m.

School lunch programs, a fast food nation, food mar-keting to kids – all of these have been in the news as a cause or result of the childhood obesity problem. The fact is that too many children are growing up without a knowledge of or appreciation for the foods that they eat. As the government, food manufactur-ing industry, and medical communities all weigh in with various remedies, what role should culinarians and food professionals take in the education of all Americans about the most basic of human needs and pleasures – what we eat every day? Find out how food industry profes-sionals can restore America’s lost culinary generation.

Dame AMANDA ARCHIBALD, Principal/Chief In-novation Officer, Field to Plate, LLC, calls herself a game changer. Her trailblazing work is redefining the food, nutrition, and culinary footprint in ways that are understandable, meaningful, and fundamen-tally achievable for all Americans. Across the nation, Amanda has worked side by side with practitioners, educators, and chefs to find new and innovative ways to present food and nourishment in digestible, health-supportive bites.

Dame BARBARA BLACK and her husband Jeff own and operate Addie’s, Black Market Bistro, Black’s Bar and Kitchen, BlackSalt Fish Market and Res-taurant, and Pearl Dive Oyster Palace & Black Jack. Black Restaurant Group supports the sustainability of farms and waters, humane and healthful raising of animals and fish, and environmentally sound prac-tices regarding energy, recycling, and conservation.

Each of the restaurants is routine-ly recognized by critics and guests alike as among the top restaurants in the area.

Chair: Dame NANCY PIHO is a 20-year veteran of the food public relations industry, having worked for numerous food and beverage companies, prod-ucts, and associations. The mother of two young boys, she has a personal and professional interest in children’s eating and is a frequent speaker on this topic. Nancy is the author of My Two-Year-Old Eats

Octopus: Raising Children Who Love to Eat Everything.

4A. The Ins and Outs of Fish Cookery (Hands-on Cooking Class)

4:00 to 5:10 p.m.

The Ins and Outs of Fish Cookery.(Hands-on Cooking Class). Bar-ton Seaver, Special Writer for The Washington Post, teaches how to fillet a fish and various methods for fish cooking success. Assistant: Sheilah Kaufman, Author, Cooking Instructor, Food Writer.

Assistant: Dame SHEILAH KAUFMAN is the author of 26 cookbooks. She is the Food Editor for Jewish Women International and The Town Courier. Her cookbooks include A Taste Of Turkish Cuisine, Sephardic Israeli Cuisine, and Upper Crusts: Fabulous Ways to Use Bread. Sheilah and Dame Paula Jacobson are business partners in Cookbook Construction Crew. www.cookingwithsheilah.com

BARTON SEAVER, Chef, Author, Speaker, and National Geographic Fellow, is working to restore our relationships with the ocean, the land, and with each other—through dinner. He believes food is a crucial way for us to

connect with the ecosystems, people, and cultures of our world. While he was a chef, he gained acclaim for his approach to sourcing and storytelling as part of the dining experi-ence. In 2009, Esquire named him Chef of the Year. Seaver has left the restaurant busi-ness to use his knowledge and experience to link seafood to broader socioeconomic, ecological, health, and cultural issues.

Barton’s first book, For Cod & Country, showcases sustainable seafood in an informative and approachable manner. He is in the process of writing his second cookbook, which will extend his style and message to meat, seafood, and vegetable reci-pes for the grill.

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4:00 to 5:10 p.m.

4B. Philippine Cuisine: History and Culture in a Caldero

Filipino food may be the next big crossover cui-sine in America. Pinoy food, Pagkaing Pinoy, or Lutong Bahay go way beyond “Chicken Adobo” and are a blend of cuisines from China, Ma-laysia, and Indonesia colliding with ingredients

introduced after Spanish colonization. Lecture and demo of Chicken Sisig (above left) and Pancit (below) by Evelyn Bunoan, Owner/Chef, Philippine Oriental Market and Deli, and Rissa Pagsibigan, Food & Beverage Direc-tor, Holiday Inn Eisenhower, and part-time chef at The White House.

Dame RISSA PAGSIBIGAN, a graduate of the Cu-linary Institute of America, has worked as chef and interim pastry chef at Michel Richard’s Citronelle, as general manager at Corduroy, as manager at Eric Rip-ert’s Westend Bistro, and as chef tournant at The White House. She is currently the food and beverage director at the Holiday Inn Eisenhower, in Alexandria.

Dame EVELYN S. BUNOAN, Owner, Philippine Oriental Market/Deli, Arlington, VA, is a Master French Chef from Le Cordon Bleu, London. She’s a Syndicated Columnist and Founder/President, Cancer Help – Eat Well Foundation. Her awards include Filipina Women’s Network; 100 Most Influential Fili-pina Women in USA, 2009; Migrant Heritage Com-mission’s Most Outstanding Migrant Award in Culinary Arts, 2011; and Phil-American Foundation for Chari-ties, Dakila Special Achievement.

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4:00 to 5:10 p.m.

4C. The Challenges of Being an Entrepreneur in the Food Business

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Learn what’s needed to start a food production company, including how to navigate the demands of customers, the health and licensing rules of regulators, pricing, and the fine print of contracts. This panel is useful for a variety of food production formats, from a full-scale pro-duction facility to a cupcake business, custom ice cream store, wed-ding cake bakery, deli, or a food truck.

SARAH COHEN is the founder and President of Route 11 Potato Chips, a small specialty potato chipper located in Mt. Jackson, VA. The Washington, DC, native grew up working in her fam-ily’s business, The Tabard Inn. Sarah’s father purchased a small chip factory in southern Maryland and was the first in the United States to produce potato chips made from organically grown potatoes. With zero manufacturing experience or

engineering skills, Sarah – then 26 -- embarked on a food adventure that has been as excruciatingly painful as it has been rewarding. Route 11 just built a beautiful, state-of-the-art facility in the Shenandoah Valley.

Attorney MARSHA ECHOLS, Past President of Les Dames Washington, DC, has been providing legal advice to U.S. and overseas food manufacturers and importers and trade associations for 30 years. She is the Washington Counsel to the National Associa-tion for the Specialty Food Trade, Inc. (NASFT), which sponsors the Fancy Food Shows. Marsha is the author of books and articles on food safety, labeling, and international trade, and frequently is a delegate to international meetings about food regu-lation. She has served as a judge on a United Nations tribunal and as a panelist at the World Trade Organization. She teaches international business law and is Director of the World Food Law Institute.

Dame SUSAN SOORENKO, Owner, Moorenko’s Ice Cream, was a fitness trainer in McLean, VA, for 30 years before learning the art of making ice cream in 2002. She ap-plied for a Small Business Admin-istration loan and after taking her plan to nearly a dozen banks, she finally got a $280,000 loan. Susan now lists Whole Foods as a large customer and has 17 employees.

4:00 to 5:10 p.m.

4D. Fish, Fowl, and Fruit: Where in the World is My Food

Coming From? Learn about global food safety, measures taken to protect our food supply, the amount of food

imported into the United States, ways to identify imports, and unusual situations regarding our global foods. Speakers from USDA, FDA, and National Fisheries Institute explain these topics and answer your questions.

BOB BERCZIK, International Issues Analyst for USDA’s Food Safety and Inspection Service, has worked for 32 years in the meat, poultry, and food arena. A butcher and meat cutter by trade, he worked in a variety of operations from small “mom- and-pop” facilities to major supermarket chains. For the past 21 years, he has been at USDA with inspection and enforcement (domestic and international).

Dr. BARBARA BLAKISTONE has served for six years as Director, Scientific Affairs, for the National Fisheries Institute in McLean, VA. She served eight years at National Food Processors Association as a Research Staff Scientist and over 10 years in the food packaging industry. She is an award winner for excellence in packaging and a fellow of the Institute of Food Technologists for her work in aseptic packaging. She was named Alumnus of the Year at her college at North Carolina State University.

JOHN E. VERBETEN has been with FDA’s Division of Import Operations and Policy since 2004. He currently serves as Branch Director for DIOP’s Operations and Policy Branch. His branch develops import policy and procedures guidance and instruction for FDA’s field offices and maintains FDA’s Import Alert system. With FDA since 1990, he also worked in FDA’s Dallas and Chicago districts primarily as an Import Investigator.

Chair: Dame EILEEN DYKES, R.D., has been with USDA’s Food Safety and Inspection Service since 2003. Currently, she develops food safety education campaigns, she also worked as a technical specialist on USDA’s Meat and Poultry Hotline. Before coming to USDA, she worked as a registered dietitian and corporate wellness coordinator to develop and lead nutrition and wellness classes.

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Finale: Dumplings and Beer TastingEnjoy a variety of dumplings from countries around the world, along with a variety of beers. Chairs: JANET YU and AULIE BUNYARATAPHAN.

5:10 to 5:45 p.m.

Dame KATHERINE NEWELL SMITH, President, Washington, DC, chapter, is president of KNS Promotion, Inc., a public rela-tions and communications company specializing in food and food-related companies. She is past president of Les Dames d’Escoffier International (LDEI) and served as chapter president in 1998-2000 and 2009-2010.

Designer of our program book and registration brochure, Symposium Co-Chair and Dame CiCi WILLIAMSON, a Food and Travel Writer, has written of six cookbooks, in-cluding The Best of Virginia Farms — also the title of her award-winning PBS-TV show. Creator of more than 2,000 recipes and 1,500 articles in newspapers and magazines, she is a USDA food safety specialist and a past president of LDEI and the DC Chapter. Currently she is President of the Culinary Historians of Washington (CHoW).

Dame JANET YU grew up in her parents’ Chinese restaurant, which they owned and operated for 30 years in the DC metro area. In 1977, taught by her grandfather, she opened the only Chinese bakery in the area making dim sum and sweet pastries. For the past 14 years, she has owned and operated the Hollywood East Cafe in Wheaton, known for serving some of the best dim sum in our area.

Dame AULIE BUNYARATAPHAN is the chef and owner of the innovative Bangkok Joe’s and the popular T.H.A.I. in Shirlington. Aulie’s vision as a chef is to combine traditional cooking methods she learned in Thailand with her inventive, modern techniques. Aulie represents Thai Jasmine Rice.

www.bangkokjoes.com

A Big Thank-You to Our President and Our Designer

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Amuse Bouche from Previous DC Dame Symposiums

1995. Cristeta Comerford, Executive Chef of the White House, prepared the luncheon for the Washington, DC, Chapter’s first “Salute to Women in Gastronomy” on February 11. At that time, Chris was chef of the Colonnade Restaurant at the ANA Hotel. Dame Lizette Corro was Director of Catering at the hotel, and Dame Gail Forman was the chair of the first symposium. The keynote speaker was Zanne Early Zakroff, Executive Food Editor, Gourmet, and a member of the New York Chapter of LDEI.

1997. “Food in Your Future.” The luncheon featured hydroponic vegetables especially grown for Les Dames by The Land Greenhouse EPCOT at the Walt Disney World Resort in Florida. Our keynote speaker was Grande Dame Anne Willan, Ecole de Cuisine La Varenne.

1999. “Global Cuisine: Past, Present, and Future.” The “New Wave” luncheon was all vegetarian. Speakers included Dame and Chemist Shirley Corriher, “Food 101” columnist Robert Wolke, and culinary historian Jessica Harris. “Sustainable Cuisine” was the keynote topic presented by Dame Irena Chalmers of the New York Chapter.

2002. “America’s Culinary Revolution: Changing Tastes in Food in the 21st Century.” Windows on the World chef/consultant Dame Rozanne Gold gave the keynote talk -- a personal memoir about 25 years of trendsetting. Andrea Immer, Master Sommelier, conducted “Extraordinary Food & Wine Pairings for Every Palate.”

2005. “Celebrating FOOD! Cooking * Careers * Communications” heralded the chapter’s 25th Anniversary and featured keynote speaker New York Dame Lidia Bastianich. For the first time, hands-on cooking classes were offered, and the symposium was held at Montgomery College. A “Silver Jubilee” champagne reception featured two exquisite birthday cakes.

2008. “Celebrating FOOD! Cooking * Careers * Communications” was held at the Universities at Shady Grove and featured renowned cookbook author Dame Nathalie Dupree of Charleston, SC, who spoke on “New Southern Cooking: The Changing Cuisine of America’s South.” Cooking classes on Thai, Latin American, Silk Road, and Middle Eastern cuisines were held. A festival of desserts sweetened the EXPO, and the day ended with a “Dueling Dames” Chef Demo between Dame Ris Lacoste and Jamie Leeds.

2010. “Celebrating FOOD!” Keynote speakers were Dames Carla Hall of ABC-TV’s “The Chew” and Nongkran Daks, Chef/Owner, Thai Basil Restaurant, both TV cookoff winners, who spoke on “What’s Behind the Scenes of TV Cooking Contests?”

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More Washington, DC, Dames (those not listed elsewhere in this program)

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ABI-NAJM DESHAYES, GLADYS (2009). Restaurateur, Lebanese Taverna

ANDERSON, SUSAN (2007). President, Stately Affairs.

BACHARACH, JOAN (1996). Museum Curator, National Park Service

BANVILLE, ANNE (2009). Vice President, Domestic Promotion, USA Rice Federation BHIDE, MONICA (2010). Indian Cookbook Author, Spice Columnist

BODAGER, Lisa (2003). Sales Executive, Design Cuisine

BOIKESS, OLGA (1999). Editor, Zagat Survey, Washington, D.C.

BOUTIN KING, ANNIE (1993). Director of Social Catering, Ritz-Carl-ton Washington, DC. BRANDWEIN, AMY (2007). Executive Chef BREWER, BONNIE (1995). Special Events

BROCKUS, BEVERLY (1992). President, Brockus Public Relations BURROS, MARIAN (Honorary Emerita). New York Times Food Writer JANET CAM (1982). Restaurant Consultant

CATACALOS, RENEE BROOKS (2009). Specialist, Farm-to-Table Communications.

CHIANG, CHRISTIANA (1994). CEO, Charlie Chiang’s, Inc. CORRO, Lizette (1990). CEO, Linder Associates

CUTLER, CAROL (1981 Charter Member). Cookbook Author, Syndi-cated Columnist

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DAKS, NONGKRAN (1997). Chef/Owner, Thai Basil Restaurant

DAVIS, MEL (2002). PR Coordinator for Michel Richard, Citronelle Restaurant DELENS, ELIZABETH (2003). Director of Operations, L’Enfant Plaza Hotel DE STEFANO, LISA (2004). Area Retail Director of Culinary, Sodexho Corporate Services

ENGRAM, SARA (2010). The Seasoned Palate, Inc, tspSpices (or-ganic)

FARNEY, TERESA (1991). Food Editor, Colorado Springs Gazette FORRISTAL, LINDA (1997). Assistant Teaching Professor, Hospitality Management, Drexel University

FREEMAN, HEATHER (2007). President, Heather Freeman Media & PR GLOVER, Cynthia (1998). Principal, Smart Works: A Marketing Company

GOLDFARB, AVIVA LASER (2010). Founder and CEO, The Six O'Clock Scramble GRAY, ELLEN (2003). Restaurateur, Equinox

GREELEY, ALEXANDRA (1994). Food Writer, Restaurant Critic

GRESSER, RUTH (1998). Owner/Chef, Pizzeria Paradiso/Birreria Paradiso

GUTTMAN, VERED (2010). Chef/Owner, Cardamom & Mint Catering

HALL, CARLA (2000). Co-Host, ABC-TV’s The Chew. Top Chef Allstar HAY, CONNIE (1991). Consultant, Food Writer, Cookbook Author

HOLT, SUSAN (1999). Principal, CulinAerie JACOBS, MICHELE (2001). Managing Director, Special Events, Union Station

JONES, SANDRA ROSS (2001). Event Planner, Founder, Chef Events, President, SRJ Productions KACHER, CINDY (1993). Wine Specialist KNOEPFEL, NANCY (2007). Sales Manager, Monsoon Kitchens

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KOSTELNI, DOLORES (1999). Restaurant Reviewer, The Roanoke Times, Author

LACZ, SUSAN (2011). Principal and CEO, Ridgewells Catering LARSEN, KRISTINA (2009). Co-owner, Fresh TV Creative, Washing-ton, DC

LANCASTER, EMMIE (2009). Marriott International Global Marketing and Public Relations

LEHR, JODI (2001). Partner, Santa Lucia Estate Coffee

LINDER, REBECCA (2001). President, Linder Associates

LIPPOLD, KAREN (2001). Gourmet by Karen Catering

LOCKHART, DUSTY (2008). President, Three Lockharts Communications

LOKEY, JOY (1998). President/Owner, L’Esprit de Campagne MATHEWS, ODONNA (2011). President, Odonna Matthews Consulting

McCALL, CELESTE (1989). Food and Travel Writer, Cookbook Author

MEAGHER, BRIDGET (2001). Chef/Owner, Alexander’s, Roanoke, VA. MENDOZA, ROSA (2008). Tabletop, Bar, and Banquet Specialist, Adams-Burch, Inc. MENGENHAUSER, JANE (1982). Independent Food Writer

MORRISON, THERESA (2009). Founder, Boutique Vineyards & wine@34south

MURPHY, DIANE (2011). Owner, Dinamic Communications

NATHAN, JOAN (1981 Charter Member). Cookbook Author, Food His-torian, TV Cooking Show Host NEAS, DIANE (2001). President, Feffer & Associates NELSON, KAY SHAW (1981 Charter Member). Cookbook Author, Food and Travel Writer, Culinary Historian OLMSTED, JANE (1994). Consultant, Party and Event Management PALMER, CAROLE (1981 Charter Member). President, Good Taste Marketing

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PFAU, AMBER (2009). President, Pfau Communications

PHILLIPS MANHEIM, AMANDA (2011). Associate Director of Fund-raising, FRESHFARM Markets

POUILLON, NORA (1991). Chef/Owner, Restaurant Nora PRESSLER, CATHERINE (2000). Culinary Educatior and Chef, Food FUNdamentals

PRINCE, BERNADINE (2006). Co-Director/Co-Founder, FRESHFARM Markets RATHLE-GUAS, SIMONE (2001). Food Publicist, Simone, Ink RAVENSCROFT, PATRICIA (1998). Founder and Director, Les Liai-sons Délicieuses, Currently Living in Paris, France REH, VICKIE (2005). Executive Chef, Buck’s Fishing & Camping

ROTH CONTE, LINDA (1997). President, Linda Roth Associates ROTHWELL, CAMILLA (1999). Special Events Director, Restaurant Nora

RYAN, TERRI (1988). Vice President of Operations, Crestline Hotels and Resorts STANNARD, TRACY (2010). Owner, Broad Branch Market

STEFFANY, MARIE (2008). Director of Catering Sales, The Ritz-Carl-ton, Pentagon City

STEINBERG, WINNIE (2001). Caterer

STEWART, KRISTINA LARSEN (2009). Co-owner, Fresh TV Creative

TALLMADGE, KATHERINE (1998). Personalized Nutrition

VARTAN, KAREN (1990). Registered Dietitian, Program Analyst, De-partment of Veterans Affairs WAHL, DEBBIE (2005). Food Stylist, Deborah Wahl & Associates

YONKERS, ANN HARVEY (1984). Co-director, FRESHFARM Markets

Who Are Les Dames d’Escoffier?

LDEI is an international organization of women leaders who create a supportive culture in their communities to achieve excellence in the food, beverage, and hospitality professions.

LDEI MISSION: LDEI is an invitational organization of women leaders in food, beverage, and hospitality whose mission is education, advocacy, and philanthropy.

To do this LDEI members:• share knowledge• support members • provide leadership, educational opportunities, and philanthropic

events for the larger community.

Les Dames d’Escoffier was founded in New York in 1976. The Washington, DC, chapter was established in 1981. Presently there are over 1,500 members in 28 chapters of Les Dames d’Escoffier in the United States, Canada, and Great Britain.

• LDEI members have authored at least 1,000 cookbooks with an estimated 30 million books in print.

• LDEI chefs and restaurateurs are responsible for estimated yearly sales of $181 million, representing 3.3 million meals.

• Dame caterers jointly achieve annual sales of $37 million, representing 324,000 meals catered.

• LDEI members producing wine and food are responsible for more than $183 million in sales.

• Dames generate an estimated 400 million impressions on TV about food and beverage each year.

• LDEI member-involved cooking schools generate an estimated $3 million, influencing 47,000 students.

The Washington, DC, Chapter of Les Dames d’Escoffier has raised nearly $1 million for scholarships and grants awarded to women students and food service training organizations in the Washington area.

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JUDY STREETER, Program Director, The University of Maryland Eastern Shore’s (UMES) Hotel and Restaurant Management (HRM) Program at the Universities at Shady Grove.

Dame SUSAN CALLAHAN is Chef Instructor/Lecturer for the Hotel Restaurant Management Program, University of Maryland Eastern Shore; a former adjunct faculty at Stratford University; and an instructor for L’Academie de Cuisine. In 2002, she ran away to Alaska to cook in a private lodge, documenting her experience in The Washington Post. From 1996-2001, she directed the culinary training program for DC Central Kitchen.

The University of Maryland Eastern Shore’s (UMES) Hotel and Restaurant Management (HRM) program at the Universities at Shady Grove is an upper division (junior and senior years) program providing full-time and part-time curriculum plans of study in hospitality man-agement. The program prepares students for management positions in lodg-ing, restaurant, travel attractions, meeting and convention, and food service industries.

Students may transfer into this two-year course of study in hospital-ity management, which includes paid internship opportunities, after completing their first two years of college course work at an accredited institution of higher education.

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for providing the pastries for the Continental breakfast. www.lacademie.com

Special Thanks to... Stewart Edelstein, Executive Director, The Universities at Shady Grove, for the use of the seminar space.

Culinary Studentsof the Hotel and Restaurant Management (HRM) program of the University of Maryland Eastern Shore (UMES) at the Universities at Shady Grove.

Santa Lucia Estate CoffeeCoffee for Celebrating FOOD! was provided by Dame JODI LEHR, Coffee Grower/Distributorwww.santaluciacoffee.com.

L’Academie de Cuisine...

Chipotle ...for providing your recyclable tote bag.www.chipotle.com

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Les Dames d’Escoffier International PartnersCalifornia Figs

Cabot Creamery Cooperative

Fresh Hawaiian Heart of Palm