the feast - Les Dames d'Escoffier - Vol. 2 Iss. 4 by lesdames

From the Editor

WANDERLUST & WINGS:

Inspiring Stories about Dames

Summers are for road trips. Forget about traffic jams! Consider this issue your road map for a journey through the exciting destinations and landscapes of the stories within.

First stop—the Sonoran Desert. Foraging has been embraced by some of the world’s most inventive chefs. In “Wild Foods,” Chef Tamara Stanger discusses desert foraging and how it fosters a profound connection to the natural world.

Explore the world through Edible London’s 2025 fundraiser trips. Travel (in spirit!) to Scotland with Julie Chernof, to London with Beth Pav (our cover girl), and to Ireland with Ann Stratte.

The journey continues to Asheville, North Carolina, a city with breathtaking mountain landscapes and a lively arts and culture scene. LDEI President Stephanie Jaeger reports on the International Board Meeting held there in June.

Through her story "Stardust and Sisterhood," Ellen Kanner celebrates Dames who provide guidance and support to women through mentorship.

“Five Minutes with” Catherine Sloman offers a glimpse of her engaging personality. As the wife of Sir David Sloman, in the UK she holds the courtesy title, Lady Sloman. He was knighted at Buckingham Palace for services to the National Health Service. Cathy says, “Of course, being a Dame is far more important to me!”

The enchantment of summer includes sun-kissed days, lingering twilight, and a vibrant canvas of blossoming plants. Ladybugs, fireflies, and energetic bumblebees—in their peak foraging season—contribute to the sensory landscape.

Just as a highly organized bee colony depends on teamwork and adaptability to ensure the group’s survival and success, Dames demonstrate a powerful force by prioritizing collaboration in their philanthropic endeavors. LDEI’s strength lies in the collective contribution of all its members!

Deepest gratitude to Board members Stephanie Jaeger, Beth D’Addono, and Kate Howell. And to Dottie Koteski, Nichole Bendele, Joni Keith (graphic designer), and all the writers and photographers: your contributions have been vital in shaping this issue.

—Susan Fuller Slack (Charleston)

Cover: Austin Dame Beth Pav visits Palm House at the Royal Botanic Gardens, an important biological resource for global scientific research. Photo: Julie Chernoff. Above: North Carolina Dames host the LDEI Board at a potluck dinner in Asheville. The bountiful spread included garden-fresh tomato pies. Photos: Anita Lau. Below: Edinburgh night view from the rooftop deck of W Hotel in St James Quarter.

Photo: Julie Chernoff.

4 WILD FOODS

12 STARDUST & SISTERHOOD

CHAPTER PROGRAMS

8 EDIBLE CORK, LONDON, SCOTLAND

14 BOARD MEETING

28 MEMBER MILESTONES

© Les Dames d’ Escoffier, 2025.

The Flavor Lineage

How Africa, Europe, & America Shaped Southern Cooking

Monday, August 4, 12-1pm Eastern Time via Zoom

Panelists: Dame Psyche Williams-Forson, Professor and JBF Award-Winning Author

Dame Liz Williams, Founder of the Southern Food & Beverage Museum

From Low Country to Back Country: A Story of Culinary Fusion

Southern cuisine didn’t simply appear—it emerged at the crossroads of European colonization, African enslavement, and Native American resilience. Join us for an exploration of the rich, often overlooked stories behind Southern foodways, and discover the legacy that shaped the flavors we know and love today.

Leading with Purpose

Elevating Hospitality Through Creativity, Culture, & Community

Monday, August 11, 2025, 12-1pm Eastern Time via Zoom

Panelists: Michele Evans, Senior Vice President of Global Lifestyle Food & Beverage at Hilton

Dame Catherine Ker, Senior Director of Global Lifestyle Food & Beverage Strategy & Development at Hilton

Join Les Dames d’Escoffier for a virtual conversation with Michele Evans of Hilton International and Dame Catherine Ker. Explore how food and beverage leaders are redefining hospitality through innovation, design, and impact—from boutique dining to global strategy—with insights on leadership, creativity, and giving back.

Turning spirits into love and goodness

If you would like to request support for an upcoming program or event for a 501(c)(3) organization, please ﬁll out a donation request form at titosvodka.com/donation to get started.

WILD FOODS: HEART OF THE HARVEST

Tamara Stanger’s reputation precedes her as a highly accomplished Southwest chef at the forefront of defining Arizona’s cuisine. She has recently become Executive Chef at Shift Kitchen & Bar in Flagstaff. Inspired by the Sonoran Desert, Tamara forages wild, indigenous ingredients and pairs them with local, agricultural products and game meats.

Winning accolades for her innovative cuisine, Tamara has competed on the Food Network’s Chopped, (Season 39, “Eat your Veggies”). She

mentors students through The Blue Watermelon Project to help them create healthy, delicious meals.

Chef Tamara and Danielle Goldtooth of Dii ÌINA-Food Start to Finish, presented a dynamic breakout session on foraging at the Arizona Conference. Raised on the Navajo Nation, Danielle is renowned for her foraged cocktails. Tamara says, “Danielle, a Diné mother (or matriarchal leader), is a great advocate for Native food sovereignty.” Attendees feasted on Tamara’s amazing desert lavender,

blue-corn cookies prepared with juniper ash. (The calcium-rich ash deepens the cornmeal’s blue color.)

Chef Tamara is also known for her expertise in baking sweet and savory pies with locally sourced and unique ingredients. Pie is often featured on her menus. She says it’s hard to pick a favorite, but it might be depression-era vinegar pie made with vinegar produced from fruit before it spoils.” Try her Sugarplum Pie recipe, featured in Phoenix Home & Garden magazine.

—Susan Fuller Slack, Editor.

Click here to watch Chef Tamara Stanger work with Native Arizona ingredients.

By Tamara Stanger (Arizona)

My earliest memories of foraging include collecting food around the neighborhood. I loved sipping nectar straight from the honeysuckle flowers that I found growing along the fences and filling my pockets with crabapples from neighbor’s trees. Rhubarb grew wild everywhere. I figured out how to make ice cream with it before I even understood the process of making ice cream. I think I was around 8 years old.

My mother taught me to make sourdough pancakes from the wild yeast that naturally coats the outside of juniper berries. She showed me how to notice plants and understand their purpose. We collected so many things such as sage, desert paintbrush, and sunflowers. They were pretty, but also nutritional and medicinal, as our Native friends taught us.

Foraging has gained popularity over the past few years. More restaurants have embraced the idea of hyperlocal foods. There are TV shows challenging chefs and survivalists to hunt and gather ingredients in the wild. It’s a big treasure hunt that brings us closer to the earth. The cool thing about foraging is terroir and the specific ingredients that come from biodiversity. I forage mostly in Arizona. I want to teach the world what Arizona tastes like. What distinguishes the cuisine from other Southwest foods? It is important to note that Arizona cuisine is not the same as New Mexico cuisine, just as Tex-Mex is distinct from California Baja cuisine. We are all Southwest, but each state has a distinctive style of food.

When I explain what Arizona tastes like, I go beyond quesadillas and Sonoran dogs to our great Sonoran Desert and the traditional foods prepared by our First Nations. Their ancient foraging practices provide nourishment, as well as spiritual enrichment, and a connection to the earth.

Native food is the flavor of Arizona, which includes heritage ingredients such as cacti, mesquite, acorns, berries, pinon, and juniper. Arizona is home to over 250 species of edible plants. I use many of these plants in my restaurant. I hope I can inspire more people to “see” and understand the plants that connect us to this beautiful planet.

watch here

Native Squash Gnudi with black currant buerre noisette.

Some Foraging Essentials

• Learn about plants by taking a class or guided walk with an experienced forager. Scout, document, and keep a field journal. Download a plant ID app. Check books from the library.

• Start with plants you already know. Cactus is easy; everyone knows what one looks like. Most cactus fruit is edible. Learn about the different varieties.

• Learn the characteristics that identify plants from others that are poisonous look-alikes.

• Understand how seasonal changes can affect a plant’s edibility.

• Prepare a foraging bag. Fill a backpack with ziplocks to keep items separated. Keep a long pair of tongs for collecting cactus. Don’t forget a pocket knife, first aid kit, and water.

• Collect samples once you feel confident.

• Learn how to use the ingredients you gather.

• Give back to the earth by picking up trash and leaving no trace. Pay respect as humans did for so long before us.

Do’s & Don’ts

• DO research foraging locations in safe, permitted areas.

• DO take many photos for reference.

• DO share your findings on iNaturalist.

• DO join foraging groups on social media.

• DON’T damage the plants or collect protected plants.

• DON’T harvest more than 10 percent of any plant.

• DON’T consume plants without 100 percent certainty they are safe. u Q c e K N J q K J Q u e A N

LEFT: Top to bottom:

Prickly pear cactus pads

Barrel cactus flowers

Cholla buds (pink cactus flowers)

Juniper branches being prepared for culinary ash

Juniper berries

Elderberries

RIGHT: Clockwise from top left: Oysters Rockefeller with smoked juniper. Juniper nixtamalized squash with piñon sauce and sunflower shoots. Venison carpaccio with pencil cholla fruit. Barrel cactus semifreddo with creosote fog.

Edible CORK

By Ann Stratte (Washington, D.C. and South Florida)

There’s no better way to understand a country than through its food. The London Dames have mastered the art of culinary discovery. They led a group of epicurean travelers deep into Ireland’s gastronomic soul with Cork as the centerpiece. Dubbed Edible Cork, this immersive itinerary proved to be a feast for all the senses. Our guide for the week was Cathy Sloman Lady C to her friends—a member of LDEI’s London Chapter. Her charm and insider knowledge set the tone for what became an extraordinary exploration. With the sun shining (a small miracle in Ireland), we enjoyed the stunning landscapes, remarkable food, and the warmth and enthusiasm of the Irish people. Pride in their culinary heritage runs deep. The Culinary Heart of Cork

Often referred to as Ireland’s food capital, Cork brims with artisanal flavors and proud culinary traditions. Our first full day began with a cultural deep dive led by noted food historian Regina Sexton. She traced the city’s edible history and walked us through its most iconic market. Founded in 1788, the English Market is far more Irish than its name suggests. Named for its Protestant origins, today it represents a thriving celebration of local fare. Fifty-five bustling stalls offer everything from traditional delicacies like drisheen (blood pudding) and pigs’ trotters to handmade cheeses, fresh seafood, rustic breads, and seasonal produce. The market has weathered fire, civil unrest, and misguided attempts at redevelopment, including a 1980s proposal to turn it into a car park. Today, it's both a heritage site and a living, breathing center of local life. After touring, we tucked into lunch at the Farmgate Café where market ingredients are transformed into simple, beautiful plates.

At Ballymaloe, L-R: Guy Pickles, Kirstin Robinett, Ann Stratte, Cathy Sloman, Barbara Cook, Jim Cook, Becky Minchew (seated L), Darina Allen, and Jacqui Pickles. A visit to scenic Ardmore in County Waterford. Irish strawberries and soda bread with Ireland’s famous butter. Lunch at Farmgate Lismore. Photos: Kirstin Robinett. Click on “read more” for the rest of the story located at LDE London’s website.

Edible LONDON

By Beth Pav (Austin)

Welcome to Edible London! In its fifth season, London Dames hosted a four-day immersive experience showcasing the food and drink of London and its countryside.

Edible London started with a bang! Our sisters hosted a welcome reception at the Food & Drink Studio on the third floor of Fortnum & Mason. Wines, canapes, and big hugs were in abundance as we reacquainted and networked. Behind the scenes, chefs crafted beautiful and delicious nibbles for us, including a stand-out Whipped Pea & Mint on Toast.

Jacqui Pickles and Sue Carter (Chairs), along with Cathy Sloman, introduced us to Hatty Cary who oversees the overall strategy of the Food & Drink Studio. She guided us through the inner workings of this dynamic space. Hatty is a soon-to-be London Dame.

As with previous tours, Dames stayed in hotels surrounding the South Kensington tube station. We met at the Bela Bartok statue, our morning meeting place. There was time to chit chat about our prospective tours. Our tour options included the award-winning gin distillery 58 and CO.; the Royal Botanic Gardens, Kew; and Berry Bros. & Rudd, Britian’s oldest wine and spirits merchant.

My group met Chrissie Walker, Friend of the Chapter, and her husband Grahm. We emerged from the tube to a somewhat grey and cool day in historic Kew Village. After exploring, we walked to the Royal Botanic Gardens, Kew

Kew Gardens, established 1759, was in its infancy of the yearly blooming season during our visit. Walking through and observing the ecoclimates, blooms, and architectural systems was spectacular. Dame Elizabeth Luard, our guide, said at the beginning of the tour, “This is where all the (non-native) plants are gathered.”

Edible London attendees at Borough Market. Photo: Kirstin Robinett. Kew Gardens was a highlight. At lunch, London Dame Elisabeth Luard documents the garden tour with her original drawing. L-R: London Dames Cathy Sloman, Jacqui Pickles, and Sue Carter. A fish bone cracker topped with eel and furikake was one of three inspired appetizers at Caractère. Photo: Kirsten Robinett. Dame Miranda Gore Browne’s elegant sponge cake. Photos: Beth Pav unless noted otherwise. Click on “read more” for the rest of the story located at LDE London’s website.

Edible SCOTLAND

By Julie Chernoff (Chicago)

On May 19, 11 intrepid travelers made their way to Edinburgh via train or plane for the kickoff of Edible Scotland 2025. Uncharacteristically, the clouds departed, the sun shone, and, even if a bit chilly at times, we were treated to five glorious days of beautiful weather.

Seven Dames (Barbara Cook, Austin/ Houston; Kirsten Robinett, Austin/Seattle; Tricia Gelles, Seattle; Nancy Scanlon, South Florida; Linda Sieffert, B.C.; Becky Minchew, Atlanta; and Julie Chernoff, (Chicago) and their four guests met up with London Dame Fiona Richmond at the Apex Hotel. We walked to the 90-year-old delicatessen/ restaurant/gourmet shop Valvona & Crolla where we were greeted by renowned owner and food writer Mary Contini and her daughter, Francesca Contini. Scots-Italian Anne Pia, a food writer and poet, was also on hand. We enjoyed Mary’s vivid description of her family’s journey, along with a wine tasting and scrumptious Italian dinner.

Day Two, we piled into our comfortable tour bus and headed to Errington Cheese in Lanarkshire where Selina Cairns runs the family dairy farm with husband Archie. We frolicked in the pastures with the sheep and goats before sitting down to a cheese tasting of their artisan wares. Then off to Glasgow for a gorgeous Italian lunch and a talk with Giovanna Eusebi at her eponymous Eusebi Deli. We were joined by past Legacy Winner Helen Vass, a pastry chef and educator. There was a fair bit of bus-napping on the way back to Edinburgh. Our evening reception was at Bonnie & Wild, a marketplace of Scottish food and drink, with Jemma Reid, our tour host in the Scottish Highlands.

Lunch at Ghillie Basan’s with a view of National Park. Photo: Nancy Scanlon. Becky Minchew with Tricia Gelles at Loch Leven's Larder. The Edible Scotland crew. Tea tasting with Catherine Drummond-Hermond at Megginch Castle. Inquisitive sheep at Errington. Photos: Julie Chernoff. Fiona Richmond (front L) guides the group on another edible adventure. Photo: Kirstin Robinett. Click on “read more” for the rest of the story located at LDE London’s website.

2024 Legacy Award Winners

What’s Ahead in 2025

Julie Chernoff, 2024 Chair

Beth Pav, 2025 Chair

Bonnie Tandy Leblang, 2025 Co-Chair

By Julie Chernoff (Chicago)

LDEI has always placed its Legacy Awards program—and the promotion of future industry leaders— firmly at the center of its mission, ensuring that more emerging, creative women will experience success. The Legacy Awards affords LDEI and its members the opportunity to share our collective love and knowledge of all things culinary with upcoming industry professionals from across North America and beyond. We are mentors to our cores, freely sharing our knowledge and expertise so that more women can thrive in the industry we love. This was in abundant evidence when the 2024 Legacy Award winners joined us at the Arizona Conference in Phoenix this past October. We were reminded anew of our commitment to mentoring and showcasing these nascent stars. Along with Co-Chair Beth Pav (Austin), we welcomed five accomplished women to the stage to share their experiences with Conference goers at the Legacy Luncheon.

• Heather Carpenter (South Carolina), Hospitality, Catering, and Event Planning Award winner, sponsored by the NOLA Chapter and the Four Seasons Hotel;

• Sami Maldonado (Minnesota), Food Policy and Advocacy Award winner, sponsored by the Washington, D.C. Chapter;

• Melissa Maness (Missouri), Culinary Education Award winner, sponsored by the Dallas Chapter;

• Tara McDonough (Texas), Fine Beverages Award winner, sponsored by the Austin Chapter; and

• Anamaría Morales (California), Food Entrepreneurship Award winner, sponsored by the New England Chapter.

Many thanks to the stalwart members of the 2024 Legacy Awards Committee for their thoughtful advice and service.

By the time you read this, the 2025 Legacy Award winners will be starting their Legacy experiences, to be celebrated at the April 2026 Las Vegas Conference. Beth Pav and her cochair, Bonnie Tandy (New York), are thrilled to announce the six 2025 winners:

• Samantha Bonfiglio (New Jersey), Culinary & Hospitality Award winner, sponsored by Zingerman’s, Ann Arbor, Michigan;

• Carley Kammerer (Minnesota), Culinary Entrepreneurship Award winner, sponsored by the New England Chapter;

• Monique Karabach (Texas), Culinary Education: Nutrition & Culinary Medicine Award winner, sponsored by the Dallas Chapter;

• Liu Fang (Hawaii), Restaurant & Agriculture Award winner, sponsored by the New England Chapter;

• Adeola Sokunbi (Georgia), Food Policy & Advocacy Award, sponsored by the Washington, D.C. Chapter; and

• Kisha Washington (Virginia), Journalism Award, sponsored by the St. Louis Chapter.

2024 winners

The Legacy Awards, established in 2009 by Les Dames d’Escoffier International, are supported by The Julia Child Foundation for Gastronomy and the Culinary Arts.

Heather Carpenter

Sami Maldonado

Melissa Maness

Tara McDonough

Anamaría Morales

Samantha Bonfiglio

Carley Kammerer

Monique Karabach

Liu Fang

Adeola Sokunbi

Kisha Washington

Opposite page:

TOP, L-R: Dame Destiny Burns, Tina Chamoun, Carmella Williams, Mariel Bernarte, and Dames Jennifer Goldman and Pat Bennett.

Middle: Caroline Leibert, Amy Mucha (Now a Dame), Devon Climer, and Nina Lawless.

Bottom L: Dame Jennifer Bajsel and Riauna Clarke.

R. Dame Nina Mukerjee Furstenau, LDEI’s 2023 Woman of Purpose.

Stardust and Sisterhood: How Dames Mentor

By Dame Ellen Kanner (Washington, D.C)

As a Dame, you’re probably doing something without even realizing it— mentoring. Call it mentoring, sisterhood, or as Les Dames d’Escoffier founder Carol Brock did, stardust; it’s been baked into the organization’s mission since Carol began it over half a century ago.

The thing about stardust is it can be very hard to generate on your own. Missouri Dame Nina Mukerjee Furstenau didn’t give mentoring much thought even as a Peace Corps volunteer in Tunisia or working with women farmers in Mozambique and Ghana. The full sparkle and stardust of mentoring only hit her when she was on the receiving end, as winner of LDEI’s 2013 M.F.K. Fisher Grand Prize Award for Culinary Writing. “It was life-changing,” says Nina. “I didn’t even know about the Dames at that time, but here was this group of wonderful women who told me I belonged.”

That sense of belonging is no small thing. “Being an entrepreneur can be a really lonely road,” says Cleveland Dame Destiny Burns. Her chapter has funded scholarships for culinary students and provided grants for local women business owners, but Destiny was looking for the Cleveland Dames to do more.

Seizing on an idea presented at the Board leadership seminar at the New

York Conference, Destiny spearheaded a pitch competition for local women in food and beverage. But first she had to do some pitching herself to get her chapter’s Board approval and support. It must have been a good pitch. Now in its third year, the competition takes place each summer at a local farmers market during the annual Garlic Festival. The top three applicants have the opportunity to pitch their business to Dames and other women in the industry. “It’s so inspiring to see these women pitching who’d never pitched before,” says Dame Pat Bennett. The pitch process strengthens their ability to present their businesses. It also builds their confidence and enhances their sense of belonging.

With 25 members, the Cleveland Chapter is “small but mighty” notes Destiny. But it’s getting bigger and mightier. Several pitch winners are now Dames. Even those who aren’t have stayed loyal to the chapter, attending events and donating their products and their time.

Much of the chapter’s fundraising efforts go towards providing cash prizes for the winners who’ve used them to “expand their businesses exponentially into a larger retail footprint,” Pat continues.

It’s done good things for the Cleveland Dames too. “It has introduced us to young, scrappy, fantastic women in our community who are just entering this industry or are starting to grow,” shares Destiny. “It’s energized the chapter and enabled us to further our impact.”

Other Chapter Mentoring Initiatives:

• Day with the Dames (Atlanta): Chapter members meet with high school students to share opportunities in the food sector.

• New Members Group Project (Birmingham): New members come together and exercise their mentoring muscles by volunteering at local events.

• Culinary Adventure Awards (Boston) connects a local woman entering the industry with a Dame for one-on-one mentoring in pursuit of her culinary dream.

• Prospective Member Meet-and-Greets (Washington, D.C.): Gatherings to build sisterhood and foster a sense of belonging.

• Dames Connect Mentorship Program (Chicago): Building mentoring into programming. Dames sign up to mentor or be mentored.

Mentoring can also be getting hands on in the kitchen to make 400 dumplings. The Dallas Chapter, with more than 120 members, was already sponsoring a culinary student for Dallas College’s Bits & Bites competition. First Vice President Jennifer Bajsel chose to take on a more active, participatory role. She worked one-on-one with culinary student Riauna Clarke to help develop and refine her Jamaican fusion dumpling recipe. Jennifer walked Riauna through the whole process, from creating her ingredient requisition list to getting her game face on. She was there to help to make 400 dumpling wrappers from scratch. “And,” exclaimed Jennifer, “we won!”

It’s a win for Riauna, but it also feels like a win for the Dallas Dames. Jennifer says, “The chapter’s so happy!” She and Riauna still feel a deep connection, and they keep in contact. Jennifer plans to help her become a Dame when the time’s right.

Mentoring comes in many forms and flavors. Nina Furstenau, who is also LDEI’s 2023 Woman of Purpose, says they all have a feeling “of giving and of generosity.” She concludes, “Women are really excellent at supporting each other. It’s connecting with someone to help bring them up. It’s friendship with purpose behind it.”

“It’s not just giving money to female entrepreneurs,” adds Destiny. “It’s bringing them into the fold.”

Reflections on LDEI'S Board Meeting in Asheville, N.C.

By Stephanie Jaeger (BC), LDEI President

While virtual meetings help keep us connected, nothing compares to the energy and connection that happens when we come together in person. The camaraderie, the spontaneous sidebars, and the relationships that deepen around the table all contribute to a stronger, more united Board. Smiles are shared more freely, intentions are clearer, and conversations take on new depth. With our current Board committed for 14 months, these face-to-face opportunities are not just valuable—they’re essential for building trust, alignment, and momentum.

We met in a “typical” hotel boardroom—one long table, standard artwork—but with an extraordinary view of the Appalachian Mountains. Asheville, the mountain town, offered us not just a setting but a sense of place that elevated our time together.

During our two days of meetings, the Board received a detailed update from the Conference Committee Chair regarding Las Vegas 2026, reviewed our financial position, and explored new revenue opportunities for LDEI. We brainstormed upcoming auction ideas and took a close look at the work and performance of our contractors, including recent PR results. We also made progress on next steps for the M.F.K. Fisher Symposium.

A highlight was our scheduled conversation with some of the members of the North Carolina Chapter, coordinated by Chapter President Tracy Stuckrath who gathered Dames from across the state. We discussed the challenges of distance, chapter connection on a smaller scale, and how LDEI might better support chapters following events like Hurricane Helene. We also reflected on the significance of the Escoffier name to our membership today.

A discussion that resulted in this wonderful ‘(w)rap, written and performed by Susi Gott Séguret

We concluded our time together with a warm and laughter-filled potluck dinner hosted by the N.C. Dames—an evening of exceptional food, heartfelt conversation, live music, and genuine connection. Set against the stunning backdrop of the Blue Ridge Mountains, it was a perfect close to an inspiring exchange.

One local shared that the winding mountain roads were shaped by those who instinctively sought higher ground—a fitting metaphor for our own journey. In Asheville, we too found elevation, clarity, and connection that will carry us forward.

Arriving in style: Nancy Vienneau; N.C. President Tracy Stuckrath (driving); LDEI President Stephanie Jaeger; and Anastasia Nickerson. Courtesy of Stephanie Jaeger. North Carolina Dames. Photo: Kate Howell. Peach and burrata salad; mushroom flatbreads. Fresh Corn Salad. N.C. Dame Susi Gott Séguret is a talented Appalachian fiddler. Photo: Stephanie Jaeger. Cúrate’s jamoneria offers Spanish-cured meats. The LDEI Board at Cúrate Bar de Tapas, a James Beard Foundation award-winning restaurant. Cúrate cheese board. Gambas al Ajillo (shrimp, broth, garlic, and chilies). Kate Howell’s new Asheville friends. Photo: Stephanie Jaeger. Photos: Anita Lau unless noted otherwise. watch here

Flavors of Philanthropy: Charleston Cooks up a Culinary Bazaar

Embracing a spirit of "shop 'til you drop," attendees at LDEI Charleston’s Culinary Bazaar fundraiser delighted in exploring the vibrant marketplace brimming with a treasure trove of goods and unique finds.

The organizing committee included Tanya Gurrieri, Angie DuPree, Lisa Buzzelli, and Amanee Neirouz. Members successfully sourced quality items with the help of committee tutorials. Over a period of months, the chapter built a huge collection of “gently used” and brand-new culinary items. Dames held parties for tasks such as cleaning, pricing, packing, and transporting the items for storage. The bazaar was advertised across

various social media platforms. Angie DuPree and Lauren Furey were among those who promoted the bazaar on TV. Donations arrived steadily until a week before the sale.

Brands represented included a substantial collection of Le Creuset cookware, in addition to All Clad, Smithey Ironware, Sous Vide, Dansk, and Kitchen Aid. Shoppers snagged kitchen tools from local, celebrity chefs; vintage cookware; glassware, dinnerware, and linens; collectibles; artisanal baked goods (such as Callie’s Biscuits); and themed, custom gourmet gift baskets. A raffle offered highly sought-after items including Charleston Wine and Food Festival tickets.

A gracious thank you to sponsors Manley Home Team, High Wire Distilling, Pack Rat Self Storage, Smithey Ironware Company, Sysco, and Atlantic Foodservice Marketing for helping Les Dames support women in the food and hospitality industry.

"An event like this," President Mary Kay Gill emphasizes, "takes a lot of womenpower!" Fueled by the energy of passionate shoppers, the successful fundraiser generated nearly $10,000, specifically benefiting LDEI scholarships. It’s great to indulge in a little “retail therapy” while supporting such a worthy cause!

Susan Fuller Slack (Charleston)

The Charleston Chapter Dames host a successful Culinary Bazaar in April. Photos: Mary Kay Gill.

chapter programs

By Dame Nichole Bendele (San Antonio)

ATLANTA

by Hope Webb

Atlanta Chapter Dames gathered for their bi-monthly Dames who Dine event at the acclaimed Southern National with cofounder and friend Chef Duane Nutter. A culinary innovator as well as a stand-up comedian, the award-winning chef has been recognized by the James Beard Foundation. His restaurant features globally inspired dishes with strong Southern roots. It was another great Dames-only outing! Special thanks to Gayle Skelton for coordinating the event. Atlanta Dame Kriis Alyse Wilson hosted Dish with Les Dames featuring guest Sarah Young, executive vice-president of Wild Heaven Beer. Sarah discussed summertime seafood traditions, a recent Crab Pickin’ event at Wild Heaven Beer, and beer’s role in the culinary world. Dish with Les Dames is a monthly Instagram Live series featuring conversations with Dames about food, drinks, and events related to the Atlanta culinary scene.

Atlanta Dames, with Chef Duane Nutter, dine at Southern National.

Photo: Hope Webb.

BOSTON

by Lucille Saccone Giovino

Sixty-five years and still going strong! We continue our traditional Annual Escoffier Dinner with 48 total members and guests and 17 new inductees in attendance. Boston is fortunate to have myriad choices to hold this event, and this year we chose the elegant Chilton Club, adjacent to the beautiful Boston Public Gardens. Old World art and architecture synergized with Auguste Escoffier’s eightcourse dinner including a different wine or nonalcoholic beverage for each course. Ah, the sheer enjoyment! Also, we must not forget the welcoming reception featuring an ice carving of Les Dames’ signature logo, delightful hors d’oeuvres, and Champagne. The entire culinary and service staff most certainly deserve high praise and our thanks.

Table setting for the Escoffier-style, 8-course dinner. Boston Dames gather for a group photo.

BRITISH COLUMBIA

by JoAnne Lauzer

We had some spirited fun at an LDEI-BC fundraiser exploring the wonderful world of whisky. Curated by Stacy Kyle, attendees were led on an informative and flavourful exploration that included whisky tastings paired with stories of trailblazing women who’ve left their mark on the whisky world.

We continue to find tasty and creative ways to connect. In May, the chapter’s InReach committee organized a private cooking class in Maj Yee’s Vancouver home. Dames learned to cook a flavourful Indian (Gujarati) meal with Annie Muljani.

Over on Vancouver Island, BC Dames organized a lovely High Tea fundraising event on Mother’s Day at Vancouver Island University in Nanaimo. The exquisite three-course meal was created by Chef Christine Godlonton with teas supplied by Sommelier Ceri Barlow.

L-R: BC Dame Stacy Kyle, shown with Emma Cody, curated the whisky-tasting fundraising event. BC Dames participate in the chapter’s InReach cooking class. The VIU Team behind the BC Dame’s Mother's Day High Tea Fundraiser.

Photos: Jo-Anne Lauzer.

CHARLESTON

by Susan Fuller Slack

Connection, Conversation, and Celebration! Charleston Dames participated in the opening reception of FAB, an inspirational, three-day educational business workshop in June. Recognition and thanks go to the Dames who provided appetizers: Emma Cromedy, Jessica Grossman, Kelly Franz Lucas, Amethyst Ganaway, Leonice Ludwig, Isabella Macbeth, Tracey Richardson, and Tanya Gurrieri

Also, to those who volunteered to help pass the delectable nibbles: Johnny Caldwell, Mary Kay Gill, Lauren Alligood, Rachel Starling, Lisa Buzzelli, Helen Mitternight, and Amanee Neirouz.

Chapter President Mary Kay Gill organized attractive LDEI banners and information tables. Print copies of the Quarterly — LDEI’s former magazine—were on display. Chairwoman Tanya Gurrieri says, “We had a great time being together and serving so many women in hospitality during the opening afternoon. Everyone enjoyed the food, and they were so complimentary of our aprons… strong and smart women presented sessions and attended the conference. It’s a unique opportunity to be surrounded by like-minded individuals in hospitality sharing, supporting, and loving one another.”

Behind the scenes, Dames organize a variety of appetizers for passing. Smoked chicken tacos, smoked trout deviled eggs, Charleston chewies, a raw oyster bar display, popcorn cones, and cheese bread sirloin siders with chimichurri aioli were a few of the offerings. Photos: Rachel Starling.

CHICAGO

by Liz Barrett and Amelia Levin

The Chicago Dame Somms, along with Cubaneo restaurant, hosted a wine dinner featuring a four-course Cuban feast paired with wines selected by Chicago Dames who are wine professionals. The dinner ($85 per person) was open to the public and drew 40 guests. The restaurant gave back $400 for the Scholarship Fund, and everyone toasted a delicious evening! We've got our eye on a woman-owned Lebanese restaurant for our next Dame Somms dinner!

Marking a year of exciting growth and impact, the Chicago Chapter held its Annual Meeting on May 31 at the historic Women’s Athletic Club of Chicago. The chapter celebrated surpassing 130 members and awarded $20,000 in culinary scholarships to eight amazing women, thanks in part to a generous contribution from Plugrà European-Style Butter. To congratulate the recipients in person, Kristine Holtz procured badges for all to attend the National Restaurant Show on May 18. Bonus: we connected with Carla Hall, who was giving the day's keynote presentation. We arranged an introduction and photo with our scholarship recipients! A win-win-win!

L-R: Dame Liz Barrett, Rebeca Embury, Ashley Torres, Stefanie Roshior, Grande Dame Carla Hall, Sibgha Malik, Dame Pam Downey, Giselle Zamora, and Dame Kristine Holtz at the National Restaurant Show on May 18. Not pictured: Claudia Pimentel, Lynn Stringini, and Nancy Ruiz-Gonzalez. Dame Barbara Glunz presented an Armenian white wine during the first course of the wine dinner. Photos courtesy Liz Barrett.

CLEVELAND

by Shara Bohach

We returned to the Greater Cleveland Food Bank for another volunteer evening. Healthy Choice Food Market is a grocery setting where volunteers are paired with clients, and then together they walk the aisles. The clients decide for themselves what they want from the week's offerings. We learned cultural preferences, shared recipes, and stories. It was life-changing. This opportunity came through Lisa Sands, Senior Manager of Corporate Relations at the Food Bank. It was organized by Melissa McClelland. We walked in expecting to lend a hand. We walked out profoundly moved. In a world that often feels overwhelming, this experience brought one truth into sharp focus: access to food isn’t just about survival—it’s about dignity. It’s about community. And it’s not abstract. It’s real! It’s happening here in our own city. There, but for the grace of God, goes any of us. We often talk about making a difference on a larger scale. Sometimes the most powerful impact comes from simply showing up—locally, tangibly, with open hearts and willing hands. If you see a chance to help, take it…if you feel the tug to get involved, follow it. We can’t wait to do it again.

L-R: Beth Schreibman-Gehring, Melissa McClelland, and Beth's husband Jim at the Greater Cleveland Food Bank's Healthy Choice Food Market.

LONDON

by Kate Howell

“Dames Got Down with the Kids” was a trip to see the new arrivals at Ellie’s Dairy— Debbie Vernon’s goat farm near Kent. The dairy produces the finest goat milk, cheese, and meat. It advocates traditional, responsible, and ethical farming where goats have free range access to grazing and browsing.

Lucy Vincent, CEO and Founder of Food Behind Bars, was joined by Cathy Sloman, Valentina Harris, Clare Donovan, and Clare Marriage as part of our Dames Give Back initiative. We spent two days at HM Prison Send with women prisoners in the Independent Substance Free Living Unit. We cooked an impressive brunch during the women’s extended visiting day for friends and family. The menu ranged from shakshuka and frittata to fattoush salad and tofu scramble.

We hosted another Edible London, including trips to Ireland and Scotland. Huge thanks to Jacqui Pickles and Sue Carter for masterminding it and Cathy Sloman and Fiona Richmond for leading in Ireland and Scotland respectively.

On the Emerald Isle, there were food tours and a trip to Ballymaloe Cookery School to meet Darina Allen. London activities included gin-making, winery visits, and dinner at Caractère where Chef Emily Roux was awarded her first Michelin star. Scotland showcased whisky, Highland cattle, and much more.

London Dames Clare Marriage, Cathy Sloman, Valentina Harris, and Lucy Vincent at HM Prison Send. Photo: Catherine Sloman. An inquisitive baby goat at Ellie’s Dairy. Photo: Kate Howell. Edible London attendees enjoy a dim sum brunch on their final day. Photo: Jen Greenhaigh. Dames at Borough Market. Farewell dinner at Elystan Street. Both photos: Beth Pav.

MINNESOTA

by Lauren Voight

Minnesota Dames attended a heartwarming cultural event in April hosted by Dames Lutunji Abram and Tasya Kelen, with guest Nasra Noor. We were treated to a culinary experience highlighting the rich traditions of Somali, Jewish, and African American cultures. Set in the vibrant Lutunji’s Palate Bakery & Café, the evening began with sambusas shared by Nasra, who taught guests about Ramadan through a lively trivia game. Tasya followed with her charoset recipe, a symbolic Passover dish representing the Jewish journey from enslavement to freedom. It was complemented by matzo ball soup. Lutunji closed the evening with soulful Southern fare: collard greens with smoked turkey, cornbread, and her signature peach cobbler. She emphasized the resilience behind traditional dishes, noting how greens, once one of the few foods enslaved people could grow, now symbolize strength. The evening fostered deep connections and celebrated diversity, equity, and inclusion through food and storytelling.

Minnesota Dames and guests attend a cultural event at Lutunji's Palate Bakery & Cafe. L: Our hosts for the evening: Dames Lutunji Abram and Tasya Kelen. R: Nasra Noor shared her food traditions as well.

NEW YORK

by Penny Stankiewicz

SAN ANTONIO

by Elise Russ

On June 2, the Entrepreneur Committee of LDNY hosted a vibrant program on Social Media for Brand Building. It was held at La Palapa Cocina Mexicana, a restaurant founded by Barbara Sibley, who is the chapter copresident. Moderated by Penny Stankiewicz, the session featured Dana Hasson, a successful creator who has grown her audience to more than 3 million. She is now is leveraging that community to build the brand Homemade-ish. The program’s goal was to provide actionable insights that attendees would be able to immediately apply. The educational, two-hour session was packed with information; a robust Q&A period was open to both members and the public. Through 2025 and into 2026—our 50th anniversary—LDNY’s Entrepreneurial Committee will be expanding a series of roundtable discussions to leverage our membership to support each other in their entrepreneurial endeavors.

Our May General Membership Meeting took place at the iconic St. Anthony Hotel. Member Debbie Gonzales arranged for our meeting at this historic landmark. We voted in eight new members and four new officers who will all be introduced at the September New Member and New Officer Induction. Cathy Siegel will begin the term as Corresponding Secretary. Diana Adkison will become First Vice President of Membership. Susan Johnson and Nichole Bendele will serve as Co-presidents. Applicants for both our Scholarship Committee, chaired by Elise Russ, and our Aspirations Grant Committee, chaired by Abby Kurth, have been reviewed. The award recipients will be announced after they have been notified. Our chapter is also sponsoring the Horno project at our Texas shrine, The Alamo. Dames will help give demos to visitors on this Spanish-style outdoor stone stove (horno) used in early Texas. This initiative is led by Di-Anna Arias Emily Simpson, Second Vice President of Programs, arranged for our June Board Meeting to take place at Total Wine. Afterwards, we tasted through a flight of four French wines.

Dana Hasson (left) and Moderator Penny Stankiewicz explore successful strategies for building a brand on social media.

SAN FRANCISCO

by Jodie Chase

Five exceptional women in the food, beverage, and hospitality industries were honored at the San Francisco Chapter’s Annual Awards Celebration on April 28. It was held at Jen Nurse’s The Civic Kitchen cooking school in San Francisco. The heartwarming evening featured lively conversation and a vibrant, market-fresh menu generously provided by Market Hall Caterers, courtesy of Sara Wilson.

The award recipients were recognized for their outstanding achievements and contributions to the culinary world. They included Natasha House and Ruby Pokras (L’Etoile d’Escoffier Culinary Scholarship); Briana James (Karola Saekel Craib Excellence in Food Journalism Fellowship); and Eleana Hsu and Wafa Bahloul (Female Entrepreneur Grant & Mentorship). The winners recounted how their prizes supported their professional efforts to complete culinary training, grow their independent businesses, and pursue book projects.

“The caliber of this year’s winners is truly inspiring,” said Mary Gassen, chair of the Female Entrepreneur Grant & Mentorship Committee for LDEI-SF. “Each of these women embodies the spirit of innovation, leadership, and excellence that we seek to champion here in the Bay Area and as part of a broader movement to support and advance women across the food, beverage, and hospitality industries.”

Culinary Scholarships: Natasha House, Dame Chantal Martin, and Ruby Pokras. Female Entrepreneur Grants: Wala Bahloul, Dame Mary Gassen, and Eleana Hsu. L-R: Dame Roberta Klugman and Food Journalism Fellow Briana James.

Photos: Kristen Loken.

SEATTLE

by Christina Lehman

Raise a Glass, Raise a Future! The Seattle Chapter hosted A Night of Wheat & Wine at South Seattle College (SSC) on May 1. The evening, combined with delicious food, local wine, and strong community spirit, was a great success!

We welcomed Dean Brian Scheehser, Pastry Chef Kim Mahar, Merri Mannings, Chef Sean Dominoski, Chef Moonku Jun, Megan Brogan, and Wine Academy Director John Darin. Fifteen talented students showcased their skills with globally inspired dishes and student-made wines.

Guests enjoyed Treveri Cellars bubbles on a sunny patio with appetizers such as buckwheat blinis with whipped baccala and fava bean crostini.

Live stations featured polenta with wild mushrooms and nettles, kabocha dumplings, and lamb kefta. The colorful dessert buffet included a petit fours station of assorted wheat and ancient grain bites. Guests toured the Wine Academy, visited the gluten-free baking lab, and learned about the college’s hands-on, industry-driven programs.

A lovely raffle of 11 curated baskets helped raise $8,300 for scholarships and Green Tables Grants. Huge thanks to our Dames, supporters, and the South Seattle College team for making this night so impactful!

L-R: Chef Kim Mahar and Merri Mannings; SSC Scholar Aissa Bueno; chapter president and event lead Leslie Mackie. L-R: Immediate Past President Kari Leitch with Dame Linda Chauncey. L-R: Dames Darlin Gray and Chapter President-Elect Lane Hoss. L-R: Dames Kay Simon, Patricia Gelles, and Alicia Gelles.

WASHINGTON, D.C.

REGIONAL

by Carole Sugarman

Washington, D.C. Dames swelled the ranks of volunteers at D.C. Central Kitchen, a nonprofit which combats hunger and poverty through job training and job creation. Working together, Dames focused on producing meals for D.C. schools.

Their tasks included:

• chopping a mountain of onions.

• scrambling huge trays of just-steamed eggs.

• prepping trays of croissants.

• mixing mega bowls of sweet potato hash.

• filling containers of salads and dressings, and more.

At Sip, Savor & Socialize, members and guests enjoyed a fun and delicious evening at the National Press Club. They enjoyed prosecco, light bites, passed canapes, and a brief discussion and sampling of cachaça, a Brazilian distilled spirit made from fermented sugarcane juice. Attendees sipped two drinks made with it–Rabo de Galo (aged cachaça, sweet vermouth, and bitters) and a Caipirinha Fizz (cachaca, lime juice, simple syrup, and club soda).

D.C. Dames volunteer at DC Central Kitchen.

Photos: Carole Sugarman.