I feel a bit lost this September. For the past three years I’d spend early autumn days anticipating our Annual Conference in October. With our grand event’s move to spring, that itch to steal away from daily life to learn and laugh with friends, sisters, and Dames from around the world in some dreamy corner of some chapter city, will have to wait. But this excitement and energy will build between now and Las Vegas! For now, we eagerly check for updates (psst, page 4) on what is promising to be an unbelievable revamped conference experience for LDEI.
In the meantime, there are plenty of opportunities for us to engage with one another virtually, locally, and even regionally. As co-editor of the feast I discover some interesting ways in which chapters and members are engaging their communities (read Dame Nina Mukerjee Furstenau’s story about 2025 Woman of Purpose Hayley Matson-Mathes on page 6), collaborating with one another (check out Boston and New York’s fab collab during the Fancy Food Show, page 19), and even benefits to our membership that might not be so obvious (explore resources, page 5). Our fall issue of the feast is your resource on how you can tap into the behind the scenes, too!
As we approach New York’s half-century anniversary in 2026, we will reflect and celebrate. My conversation with newly re-membered Dame Rose Levy Beranbaum was an intimate peak into how much our organization has matured over the past 50 years (page 12).
Wherever we are, one thing remains constant: being a Dame means you are armored with an exclusive collective energy of support, growth, and inspiration. So, sit back, make yourself a cocktail or mocktail (great story and recipe on page 10), and read on.
My most humble gratitude to all who contributed to this issue; the graceful guidance from Dames Beth D’Addono, Stephanie Jaeger, Kate Howell, and Susan Slack; and the talents of Joni Keith and Greg Jewell.
Shine on,
Kendra Lee Rex, Editor (Philadelphia)
(Cover) Dame Hayley Matson-Mathes, 2025 Woman of Purpose, with her mentor and friend, Dame Joan Namkoong, who founded Les Dames Hawaii. (L) Elizabeth Blau is named Keynote Speaker of the 2026 Annual Conference in Las Vegas. (C) Low ABV and NA beverages are not just a fad. (R) Dame Rose Levy Beranbaum makes a grand return to LDEI.
AN INDIAN COOKBOOK FROM AN AMERICAN KITCHEN Dame Jyoti Mukharji (Kansas City) and Auyon Mukharji Available wherever books are sold. September 9, 2025 thecollectivebook.studio
Prestige at The Cosmopolitan
Vegas Vibes
Hospitality Leader Elizabeth Blau
Announced as Keynote Speaker
Plans are certainly coming together for our upcoming Annual Conference in Las Vegas, Nevada from April 14-16, 2026.
Elizabeth Blau is a highly respected leader in the hospitality industry, founder and CEO of the global restaurant development firm, Blau & Associates, and a driving force behind transforming Las Vegas into a premier culinary destination.
“We are thrilled to bring the LDEI members together in the vibrant and iconic city of Las Vegas,” said Stephanie Jaeger, President of the Les Dames d’Escoffier Board of Directors. “This conference will be a powerful
The Cosmopolitan has been named one of the Top 10 Las Vegas Hotels by Travel+Leisure Reservations are now open for our Dames! All the more reason to stay together. watch now
opportunity for members to connect, collaborate, and celebrate our shared mission, and Elizabeth Blau’s visionary leadership and lifelong dedication to hospitality make her the perfect voice to inspire our members as we explore the power of connection.”
“I am deeply honored to join the remarkable women of LDEI for the 2026 Annual Conference in Las Vegas,” said Elizabeth. “This city has been my home for decades, and I look forward to sharing insights, experiences and conversations that will energize and empower women hospitality leaders from around the world in my own backyard.”
REAL RESOURCES TO BENEFIT YOUR MEMBERSHIP
Do you ever wonder how you can get the most out of being a Dame? Here are two resources created and produced by Dames to support the benefits of membership.
Dedicated to Dames: The Collection of Work by Dames
Seeks Submissions
By Dame Liz Williams (New Orleans) and Bonnie Tandy Leblang (New York)
The Southern Food and Beverage Culinary Research Center (SoFAB) at Nunez Community College continues to accept the works of members of LDEI. As we build the collection of the Research Center—on our way to meet our lofty goal to create the best culinary research center—we are mindful of the importance of having a place where the food world can research the often overlooked contributions of women to the food, drink, and hospitality industry. We are actively collecting materials produced by Dames (both alive and deceased) who have authored, edited, published, photographed, styled or otherwise contributed to the books, digital media, and other ephemera that relate to food and drink, as well as the organization (such as chapter records).
For questions about submissions, please write to Dame Liz Williams at lizwillia@gmail.com. To learn more about the cataloged collection visit the SoFAB website and Explore the Collection
Member Center Resources: It's All for You!
The LDEI online Member Center is a treasure trove of carefully curated resources—so long as you know what to look for and where to look. Once you log into the Member Center, use this mini guide to help kickstart some inspiring research for you as a professional and you as a Dame.
1. Tell us about you! Under My Account, keep your contact information (including socials and website) up to date. Use My Biography to share your photo and bio.
2. Connect with other members using the Member Directory. Meet a Dame somewhere but forget to get their email? Don’t sweat it. Look them up in our Member Directory.
3. Get involved! Under our Events button, you'll find items that make sense—and maybe some that might surprise you. Basically, it is anything that has a due date or deadline. Here is what you'll find:
- Take out ad space for the feast to promote your business or chapter
- Register for LDEI LIVE ONLINE events
- Register for Flavors of Mexico
TO SUBMIT YOUR MATERIALS:
Along with your materials (books, images, drives, etc) please enclose the following: a note with your name, a short bio, and your contribution to the book or other material.
Mail secured packages to:
SoFAB Culinary Research Center at Nunez Community College 3710 Paris Road Chalmette, LA 70043.
4. The Documents button is unassuming and yet extremely important. When you click on the button, you'll first come to a search page—but if you click on the bright blue navigation icon, it'll take you to a list of folders. Here are some not-to-miss gems:
• Newly released by Dame Kate Howell, the Communications Committee, and Proof PR, the "Communications" resource found at the bottom of the list is not to be missed. You'll find best practices and templates to help keep messaging cohesive.
• Are you a board member? Check out "The Treasurers Toolkit", "Chapter Presidents Resources" and "Chapter Insurance" folders.
• Putting together signage for an event? The "LDEI Logos" folder holds approved logos.
• Did you miss an LDEI LIVE ONLINE event? Fret not! Dame Sheila Crye has put together the "Live Online Archives" folder which holds most of the recordings.
By Dame Nina Mukerjee Furstenau (St. Louis)
Dame Hayley Matson-Mathes (Hawaii), winner of the 2025 LDEI Woman of Purpose Award, is a warmly engaging powerhouse who believes strongly in community and issues of access. This focus started early for Hayley growing up on a fourth-generation family farm and ranch in rural Washington County, Kansas near the Nebraska border. In what could be isolating surroundings, Hayley learned early about the importance of connections.
For Hayley, in addition to her family’s strong ties to the neighboring community, 4H service projects and showing cattle at the county fair became avenues to success.
Opportunities rose as Hayley won the State Consumer Education Award, travelled to the National 4H Congress, participated in an Italy agriculture exchange program, and invested her Best-in-Show cattle sales towards her college education.
WOMAN of PURPOSE
It was that early avenue to a larger world and practical work on the farm that have brought Hayley to where she is today.
“I was nine years old when I announced to my mom I wanted to be a culinary professional,” Hayley recalls.
“I was making menus, taking (food) photos, believing food was my future.” Her early mentors include her father and mother working on the farm and serving up farm meals with home garden ingredients and the Matson farm beef, and her three sisters, all teachers, who showed her that education was opportunity.
When you talk with Hayley today you realize swiftly that she is a master class all by herself in connecting people, organizing events to raise awareness, funds and access, and supporting the underserved. Her work at the Hawaii Culinary Education Foundation (HCEF) as its executive director for 20 years, and her efforts as a Dame, has made the Woman of Purpose recognition all the sweeter.
“I am deeply humbled and honored as the recipient of the Woman of Purpose Award,” Hayley says. “This inspires my life’s work empowering culinary students and chefs to become the leaders of tomorrow. I am grateful to the Dames who generously share their expertise, to the Hawaii community who believes in what is possible, and to both LDEI and YETI for this
(Opposite page) Hayley Matson-Mathes shares the art of aloha with Dame Jacqui Pickles and Grande Dame Carol Brock; Her love for and dedication to Hawaii shines through her work and family. (This page, top three) Respect and connection to the land is part of Hayley's being. Raised on the Matson Family Farm in Kansas, Hayley was a star of the 4H community. (Second from bottom) Hayley shares the work of world class butchers with her culinary students and Dames. (Bottom) Sharing a laugh with Grande Dame Marion Nestle.
recognition. This award enables HCEF programming to reach even more culinary students.”
Dames have long inspired Hayley, who served as LDEI President in 2018 after holding other positions both internationally and in her home Hawaii chapter. Hayley credits the encouragement of Dame Joan Namkoong, founder of LDEI Hawaii Chapter and HCEF board member since the Foundation’s inception, for her mentorship. “(Joan) is a privilege to work alongside in raising the bar for culinary education,” Hayley says. There were other influences as well.
“Certainly, I think of Grande Dame Carol Brock every time I open anything to do with LDEI. She believed in What If? … and always exploring new possibilities. Carol challenged me to do the same. Her guidance was to share the meaning of aloha with our LDEI membership.
‘To show you have aloha is in your actions.’ I carry Carol’s inspiration forward and am grateful to have called her my friend.”
The work Hayley does for HCEF provides access to culinary education to community college students, high school students, working professionals, and the public at open events. While each focus is energizing for Hayley, she has her soft spots.
“I love to see the chefs I am working with mentor for a class,” she proclaims. “They may have worked 80 hours or more that week and they still manage to find time. They walk away from the class remembering why they became a chef. It gives them that spark, reminds them why they are passionate about it. I love that” Hayley’s work to drive meaningful change shines in her programming and inviting personality. Drawing from her professional life, she has brought outstanding examples of the power of community and drive to her HCEF work such as Grande Dame Marion Nestle, Dame Grace Young, Dame Tanya Holland, visiting chefs and many others.
“I try to bring them exceptional people, and many of those are, in fact, Dames that I’ve met in my professional career,” she says. “(My dream) is finding people out there that I think would be valuable or interesting for the students so they can dream. When I come across someone who was in our classes, it makes me so proud to see what they are doing and how hard they are working. It inspires me.”
As her work continues with HCEF into its twentieth year, with hundreds of programs serving 77,000 students and counting, LDEI and YETI are proud to call her our 2025 Woman of Purpose awardee.
(Top Row) Hayley and beloved husband Mike travel and explore. (Bottom three) Hosting Dames from afar (such as Tonya Holland, Grace Young, and Robbyn Maii) is part of Hayley's ultra-hospitable character. During their visits, they are given the opportunity to share their unique stories with her students and members of the community.
(L) Dame Barb Ostmann, Dame Mildred Mattfeldt-Beman, Awardee Kisha Washington, prior Awardee and new Dame Melissa Maness and Host Dame Roberta Duyff celebrating a day of learning and sharing. (R) Dame Nina Furstenau (front row, second from left) teaches storytelling using sensory writing at the Missouri Women Who Write retreat June 21 in Rocheport, Missouri to an amazing group of accomplished writers, including Kisha Washington (front row, center), the national Les Dames d'Esccoffier Legacy winner in Journalism.
THE WORK IS WORTH IT: Leading with Legacy
By Dame Mildred Mattfeldt-Beman (St. Louis)
The Legacy Award experiences directly address the LDEI mission as they inspire, advance and support future women leaders in food, beverage, and hospitality. This is the second time the St. Louis chapter has hosted the Communications Experience and both times this mentoring experience has been win-win—making the work worth the effort.
The first step of becoming a host chapter is to assess your chapters expertise, experiences and resources. For St. Louis, with several awardwinning food writers and television hosts as members, it seemed a natural fit to host the Culinary Communications Experience. The Legacy Award Committee was very helpful in guiding the application process, simplifying and clarifying it for the chapters’ own awards committee.
Once awarded the honor of hosting an awardee, the week of communication experiences is carefully curated for the recipient. First, their communication goals, along with their culinary skills and background help the Legacy Committee identify Dames with communication skills to match—and to introduce them to unstated opportunities not on their radar. The exposure over the week is designed to help the awardee find their fit; to effectively communicate with their own voice, style, and culinary expertise, and to guide and support their goals.
The St. Louis Dames also tapped into local writing
conferences, university communication programs, and the media reach of community agencies. The committee even invited a Chicago Dame to enrich the experience via Zoom with a digital recipe writing workshop. Partnering with another chapter and their members offers opportunities to make a Legacy Award more robust. It is an intense week for both awardees and Dames—but one that helps garner fresh perspectives, builds professional networks, and deepens the legacy of LDEI together.
Behind the scenes, the logistics are the nuts and bolts that keep the experiences flowing from day to day. The awardee is hosted at the homes of Dames for overnights and meals, additionally carpooling schedules take much volunteer effort. These intimate details, however, offer personal time to share ideas and interact—and require just a small budget.
So, is the effort worthwhile? “Yes!” says St. Louis Dame Millie Mattfeldt-Beman. “Networking opportunities were developed that provided mentors and mentees with invaluable connections which will open new opportunities. In fact, a unique partnerships was forged as the awardee became a mentor for food-focused local university students.”
The St. Louis Chapter has been so inspired, they will be enriching this experience with the addition of their own Local Legacy Award! The plan is to partner with other like-minded chapters to make this an every other year experience and create more shared resources.
Scan a cocktail menu of late and you're likely to spot some changes— mainly, mocktails aren’t a dull afterthought anymore. They're botanical, thoughtfully crafted, sometimes even pricier than their boozy counterparts and they are capturing attention from bars to brunch tables worldwide. Take a trip down your local grocery store wine aisle and you'll see the same trends playing out.
Why the change?
According to research conducted by International Wine and Spirts record, 75 percent of Gen Z consumers reported moderating their alcohol intake over the past six months, compared to 74 percent of Millennials, 66 percent of Gen X and 55 percent of Boomers. This generational shift toward moderation is fundamentally reshaping market dynamics with younger consumers more likely to indulge in drinking only on weekends and special occasions, rather than being regular wine consumers.
London Dame Hermione Ireland, who leads the wine publishing house Académie du Vin Library
THE MOVE FROM BOOZE: Zero-ing in on the low/no alcohol trend
By Dame Jen Greenhalgh (London)
and is a wine industry expert, says: "For wine industry veterans, the introduction of a dedicated no/low alcohol section at the London Wine Fair in 2023 marked a pivotal moment. What began as a small collection of stands featuring products that were, frankly, ‘syrupy and fairly unpleasant,’ it has evolved into a rapidly expanding category that's capturing the attention of younger consumers and forcing the traditional wine industry to rethink its approach."
"We are actively witnessing the trend of drinking less, or not at all, from our customers as well as the industry overall,” comments Dame Doralice Handal (Sonoma ) who co-owns a wine tasting room with her father and is also a winemaker. “We are witnessing colleagues change their winemaking strategy and we have also considered lowering the alcohol percentage of our wines as well as making wines that are non-alcoholic. That is a huge shift from the high alcoholic wines that drove the industry for so long. Our customers in their 20's and 30's rarely shop for wine, collect wine and
The walls of Covent Garden, a popular zero-proof bottle shop in London, lined with non-alcoholic and alcohol alternative beverages. Photo courtesy Dame Jen Greenhalgh.
definitely do not buy our wines that are higher than 12.5 percent ABV."
The wine industry's initial forays into no-alcohol alternatives were not well received for good reason. Early products failed to capture the complexity and
satisfaction of traditional wine. However, new production technology— such as vacuum distillation and reverse osmosis—have sharpened flavour profiles across the board, and consumers are responding positively.
On the cocktail and spirit front, places like Hawksmoor in London and Binge Bar in Washington D.C., are rolling out zero-proof menus that demand respect. At Binge Bar, spirit-free cocktails cost between $11 and $14. The prices reflect the fresh ingredients and labour intensive preparation. “We even have non-alcoholic tequila,” says owner Gigi Arandid .
In London, Club Soda, a completely alcohol-free bottle shop/bar in Covent Garden looks like every other high-end alcohol retailer at first glance, but every single product is alcohol free. It includes a mind boggling array of flavours that mimic everything from dark luxurious Porters to Negronis.
But what does this all mean for the wider alcohol industry?
Hermione sums it up: “This isn’t novelty—it’s a long-term pivot for the industry.”
Likewise, Dame Christa Cotton (New Orleans), founder and CEO of NOLA based cocktail bar brand El Guapo agrees. “Zero proof is not a fad,” she says “it is hospitality catching up to how people actually drink. When bars give spirit-free cocktails the same craft as their classic list, they grow check averages, win new guests, and build loyalty without cannibalizing alcohol sales.”
No matter what you choose to fill your glass with, let’s all give a hearty cheers to the beverage industry’s makers, movers, and shakers who are adapting to a more inclusive happy hour and beyond.
Spiced Pear Delight: Two Ways
By Dame Briana Reamer (Chicago)
Tea and fresh ingredients elevate mocktails, enhancing both flavor and sophistication. Tea brings subtle energy and depth, while fruits, herbs, and spices add vibrant color, aromatic layers, and nourishing benefits. As we see the seasons change, this drink was crafted to bring balance and delight to every sip.
Serves 4
Prep time: 5 minutes
Cook time: 30 mins
Ingredients
2 white ginger pear tea bags
2 medium Bartlett pears, peeled and diced (or two diced pear fruit cups in 100% fruit juice)
4 tbsp ginger, fresh and minced
1 lemon, juiced
2 tsp ground cardamom
1 oz Pear and Ginger with Pink Peppercorn Simple Syrup (try the brand Perfectly Cordial)
Coconut Water with pressed coconut, amount as desired
Club soda, amount as desired
4 cups of water
Ice, if served chilled
Process to serve as a hot cider
• Steep the white ginger pear tea bags in four cups of boiling water, then simmer.
• In a sturdy glass, muddle diced pears, ginger, cardamom, simple syrup and the juice of one lemon.
• Simmer the muddled mixture in a saucepan until warm and add a bit of the tea to loosen. Once heated through, allow it to come to room temperature and then strain—keeping the liquid, discarding the muddled bits.
• Divide the pear liquid between four mugs, and top with more steeped tea and coconut water. Finish with a garnish of sliced pear or lemon twist.
Process to serve as a chilled spritz
• Follow the first three steps of the above process.
• Strain pear mixture into cocktail shaker, then add ice and cooled tea.
• Shake well and distribute evenly into four ice-filled glasses. Then top with coconut water, club soda, and a garnish of sliced pear or lemon twist.
TO BE A DAME: Rose Levy Beranbaum’s Journey of Membership
By Kendra Rex (Philadelphia)
“Just short of a half century ago, I was asked by Carol Brock to suggest a Grande Dame for Les Dames d’Escoffier,” starts an Instagram story posted by newly re-inducted Dame Rose Levy Beranbaum, internationally renowned baker and cookbook author of 13 award winning books (including the James Beard Hall of Fame awarded, The Cake Bible.) She writes, “and without hesitation, I chose M.F.K. Fisher.”
Rose’s road to becoming a Dame was not all that easy in 1976. “I was told by Irena [Irena Chalmers, founding president of NY], who was publishing my piece in Cook’s Magazine, that half of the members didn’t think I was worthy of it,” she explains, “but the other half thinks you should join.” At the time, Rose’s food stories were published nationally, she was working towards her master’s in Food Science at NYU, and running her own cooking school, Cordon Rose.
“I totally admired her [Carol’s] vision,” says Rose. “And, in a way, I knew what she was saying: she didn’t want just anybody who thought, ‘oh, I want to be in the food world,’ she wanted somebody who was really making a contribution.” Eventually Rose’s innate determination helped win over the majority.
(This page top and opposite page bottom) Excerpts from the original Dame Directory created by Rose in the late 1970's. (Bottom) The highly coveted Les Dames d'Escoffier silver plated napkin ring was gifted to Rose during her New York Chapter induction. Photos courtesy Rose Levy Beranbaum.
“Soon after, I became a member of the NY chapter,” Rose’s Instagram post continues, “and I created the first Dames Directory!” This directory, which lives safely at her home, is a most treasured part of Les Dames history. It’s blue, leather bound binder contains original biographies and contact information for Dames such as Carol and Irena (obviously), Sarah Moulton, Claire Boasi (who later helped found Philadelphia), Florence Fabricant, and Rozanne Gold to just name a few!
The early years of Les Dames were filled with a series of enriching experiences, connections, and growth, but as her writing career took off— and as she began developing The Cake Bible —her commitment as a member needed to be put on hold. “I knew at the time I couldn’t fulfill my once
a year obligation,” she says, “but even after that, Carol Brock still included me in many of the special events that they did because she always considered me a Dame.”
As the years past, and Rose’s cookbooks rolled out, she kept tabs on LDEI’s growth and evolution. But it wasn’t until this year when visiting her friend Dame Esther McManus in Philadelphia that fate opened a new door and the possibility of rejoining. “It was really meeting Fran Costigan and Kathy Gold that convinced me to take another look at membership,” Rose says. With minimal arm twisting, Fran and Kathy sold Rose on reclaiming her title as Dame. “The organization feels so much more inclusive now and the Philadelphia Dames are incredibly active,” says Rose, “and much to my surprise, my dear, dear friend Terry Frishman was at the potluck and is a Philly Dame!”
A cake for American designer, Milton Glazer! This cake was presented to Glazer by Rose and Dame Irena Chalmers after he designed the covers for the Great American Cooking School Series in the early 1980's. This particular cake was not edible (meant for him to keep as a trophy of sorts, but Rose did bake an edible version). Photos courtesy Rose Levy Beranbaum.
“I have just rejoined the Philadelphia chapter,” proclaims Rose at the end of her Instagram post, “which not only is closer to where I now live, but is also home to some of my closest friends and looking forward to making new ones.”
chapter programs
By Dame Nichole Bendele (San Antonio)
ATLANTA
by Hope Webb
We held our Scholarship Dinner on Tuesday, August 12 at The Distillery of Modern Art in Chamblee, Georgia. Dames Wendy Bohannon, Dene Lynn, Simone Byron, Shirley Hughes, Jan Hill and the students at Navigate Foundation catered an unforgettable night for the nine grant recipients. While everyone indulged in the delicious offerings, Dame Carolyn O'Neil did her thing as Mistress of Ceremonies and kept the room gleefully entertained.
BOSTON
by Lara Zelman
Dames savored a lively summer filled with great food, meaningful connections, and new skills!
In May, our monthly Table in the Back dinner took us to Tallula in Cambridge, where husband and wife team Conor Dennehy and Danielle Ayer welcomed us for a seasonal feast in their restaurant named after their daughter. The menu was a true celebration of spring featuring ramps, spring onions, radishes, peas, garlic scapes, and asparagus.
We are delighted to have welcomed a remarkable group of new members over the past year. In June, board members and new Dames gathered at the home of Dame Anne Hopkins to connect, learn about our chapter’s history, and share ideas for future events and fundraisers. With so
much talent and energy joining our ranks, the future of our chapter looks bright!
In July, we rolled up our sleeves at PAGU with Chef Tracy Chang to master the art of handpulled noodles. From stretching and slapping to shaping the dough into long strands, every Dame got in on the fun. We finished by simmering our creations with delicious toppings—a tasty reward for our efforts!
The Atlanta chapter hosts their 2025 Scholarship Dinner.
Boston Dames welcome their new members during a festive summer gathering.
BRITISH COLUMBIA
by JoAnne Lauzer
We held a La Paulée style dinner hosted by Chef Michel Jacob with legendary Chef John Bishop. Our sold-out Michel & Friends dinner was a magical evening of fine food, generous spirits, meaningful community and a very successful fundraising event for our scholarship funds.
Dames Becky Paris Turner, Cate Simpson and Chapter President Lee Murphy, alongside hosts Dames Caren McSherry and Susie Meister, welcomed Dame Chef Tanya Holland (San Francisco) to Gourmet Warehouse for a casual InReach meet and greet. Fueled by tasty treats and mimosas, guests enjoyed getting to know Tanya who was in town ahead of her guest chef appearance on a Disney cruise. Caren also moderated a fun quickfire question and answer with Tanya. The Scholarship Committee, led by Dames Rossana Ascencio-Figueroa and Karen Dar Woon, introduced the 2025 LDBC Scholars via an engaging online scholarship reception. Of the 63 applications received, a total of 29 scholarships ($25,000) were awarded in various fields of study.
L) Dames Nicole-Ann Poitras
Tanya Holland (SF) and Cindy Evetts (BC) at the Gourmet Warehouse meet & greet in Vancouver. (Bottom R) Dames Cristina Dias and Renée Chan getting ready for Rooftop LDBC InReach Event.
(Top) LDBC Michel & Friends Fundraiser: (L-R) Peter Dickson, John Bishop, Michel Jacob, Kylie Bryson and Dame Maj Yee. (Bottom
(BC),
DALLAS
by Sarah Blaskovich
In celebration of Women's History Month, the Dallas Dames completed a successful event in March that raised nearly $25,000 for womenled culinary initiatives and scholarships.
Called Festa Della Donna, this food and wine tasting at Eataly in Dallas attracted 300 gourmands who celebrated the women behind so many great restaurants and catering businesses in North Texas.
The event included live art, culinary demonstrations, an amaro tasting and special bites from 15 Dames, including chapter celebrity chef Tiffany Derry, a judge on Master Chef.
“Festa Della Donna is the chapter's largest fundraiser and one of the highlights of the year for Dallas Dames,” said event chairwoman Jennifer Bajsel. In one fun-filled evening, Festa showcases the best in women's culinary talent in Dallas-Fort Worth, demonstrates support for other women in the city in hospitality, and raises awareness for Les Dames d'Escoffier and our chapter.
Dallas Dames wow the crowds (yet again) with their Festa Della Donna fundraiser.
HAWAII
Hayley Matson-Mathes
Our chapter gathered for our 25th anniversary on June 21 at The Pig and The Lady in Chinatown Honolulu. The lunch celebration honored our founder, Dame Joan Namkoong, who shared chapter history and highlights.
(L) Founding Hawaii Chapter Dame Joan Namkoong and charter member
Dame Holly Hadsell. (R) Hawaii Dames Celebrate 25th Anniversary.
thankdames!you
SAN ANTONIO
by Elise Russ
Catastrophic floods hit many parts of Texas during July. We appreciate the different Dames who reached out to us with warm thoughts, prayers, and donations sent to help flood relief efforts. Many Dames donated to Mercy Chefs, a faith-based, non-profit disaster and humanitarian relief organization which one of our Dames, Wendy Stiles, works for. Many members of our chapter worked alongside Mercy Chefs providing professionally prepared, restaurant quality meals to victim, volunteers, and first responders. Dame Emily Simpson shared: “In Kerrville (located in the Texas Hill Country), Mercy Chefs served 1,300 people per meal, three times a day for two weeks…54,600 meals were served! This was an incredible help to our community!”
From the bottom of our hearts in Texas, THANK YOU DAMES!
Our August Healthy Food Demonstration was coordinated by Dame Kim Mauldin at San Antonio Time Dollar. Dame Chef Ana Maria Martinez de Egan taught guests how to make fresh and flavorful Asian Chicken Salad with Mandarin Oranges using wholesome ingredients generously donated by HEB Grocery. Thank you for helping to make healthy eating fun and accessible!
Keeping it current and modern, Dames Karen Haram and Kim Beechner have updated our chapter website.
LET’S GET TOGETHER!
New York and Boston Chapters host a happy hour during Summer Fancy Food Show
by Dame Pat Cobe, New York Vice President
LDEI members from California, New Orleans, Atlanta, New York and Boston gathered at Tempo by Hilton for a spirited meetup.
The Summer Fancy Food Show took place from June 29 to July 1 at the Javits Center in New York City—the perfect opportunity for Les Dames chapters in New York and Boston to host a happy hour for Dames attending the show from other chapters.
New York Dames Pat Cobe and Bonnie Tandy Leblang arranged with the Tempo by Hilton Hotel in Times Square to set aside a private space, where we gathered for drinks, light bites and a stellar NYC view. Singer Equipment Company generously donated the tasty
Dames from across the country get together for a very happy hour in NYC during the Fancy Food Show.
nibbles, thanks to Boston Dame Karen Virtue. Dame Robin Cohen, president of the Boston chapter, helped coordinate the gathering, and LDNY co-presidents Barbara Sibley and Jill KreutzerOrent were the official greeters and photographers.
The turnout was terrific, with about 40 Dames and guests making new connections and friends while we sipped, ate and networked for over two hours. Everyone agreed that these informal gettogethers are truly rewarding, and most of all, fun! Several Dames said it was the highlight of the Fancy Food Show.
Thank you to the attentive staff at Tempo by Hilton for providing the wonderful private space and accommodating the group at no charge. We were so engaged, we stayed past our agreedupon end time!
SAN FRANCISCO
by Jodie Chase
Our inaugural Culinary Rummage Sale raises $10,000!
With more than 700 items and 20 volunteers, the Culinary Rummage Sale exceeded expectations. The event was headed by the Sponsorship & Fundraising Committee co-chairs Dames Marsha McBride and Andrea Mollenauer, board director Nancy Light and members Carissa Crader, Christine Law, Pam Mazzola, Frankie Whitman, as well as Carrie Tillie and Kara Nielsen who served as de facto members for this event and valued administrator Chelsy Johnstad. Generously hosted by Pam and Dame Kathy King at Prospect Restaurant on July 19, the event drew a crowd of more than 150 who gleefully shopped the selection of donated cookware, bakeware, glassware, serving ware, books, appliances, art and more. A big attraction was the sale of vintage items from the Bay Area Culinary Historians helmed by Carrie.
Prospect offered a special brunch, and bake goods were donated from Dame Mary Gassen’s Noe Valley Bakery and bomboloni from Bellaria. Media outreach by the Communications Committee, postcards designed by Dame Dava Guthmiller, and Dame Kristen Loken’s photos contributed to the success. Sale-day volunteers included Dames Nancy Ash, Cathy Jorin, Mary Margaret Sinnema and Katie Walker. Plans are underway for next year!
(Top) SF Dames and Cabrillo College Culinary Arts Catering students. (Far back row L to R) Dame Nancy Light, Faith Parks, Mike Chavez, Saúl Espinoza. (Middle row L to R) Dame Doralice Handel (Sonoma), Dame Andrea Mollenauer, Samantha Dibble, Shaefer Hutchinson, Deirdre Schmidt, Dame Nancy Ash, Dame Cathy Jorin, Dame Kara Nielsen. (Front row L to R) Dame Katie Walker, Dame Carissa Crader, Dame Mary Margaret Sinnema. Scenes from San Francisco’s Culinary Rummage Sale. (Center and Bottom) Scenes from San Francisco’s Culinary Rummage Sale. The inaugural event raised more than $10,000.
partner spotlight
EXTEND THE INVITATION
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YETI™ Cast Iron skillets and the new Ranch Pan are a new generation of heirlooms that offer a uniquely smooth surface thanks to rarely used vintage casting processes. The results are a lighter-weight and uniquely smooth skillet that gets better with every use. Skillets are available in multiple sizes and are just as at home on gas stoves as they are over live fire.
The YETI™ Ranch Pan is a unique format: part dutch oven, part brasier, it’s a versatile kitchen essential that’s as good at baking sourdough rolls as it is hosting your famous chili.
With the main course and sides simmering and roasting, the rest of the meal comes together with salads, garnishes, grains, and everything else you need kept hot or cold in YETI’s insulated Rambler® Bowls. Designed to keep every bite as fresh as the first,
the bowls stack for easy storage, and include lids to preserve freshness and keep the bugs at bay.
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With YETI Outdoor Kitchen and Beverage offerings, outdoor cooking and serving is a breeze. This is how you can get away from it all and still have it all.
member milestones
By Dame Dottie Koteski (Philadelphia)
ATLANTA
Natalie Keng, founder of Global Hearth™, leverages the power of food and culture to promote team building, client engagement, and support of corporate initiatives through its Cooking Up a Better World™ platform which inspires interactive and impactful presentations, tours and events.
Ashley Keyes and her team at the Center Helping Obesity in Children End Successfully was selected as a recipient for one of the prestigious grants offered by the American Culinary Federation Educational Foundation, an honor that supports impactful programs across the country.
Gloria Smiley was featured during Jewish Heritage Month sharing a challah recipe and the legacy of Jewish bakers, including her paternal grandfather. Gloria braids challah in her Atlanta kitchen using a recipe adapted from one given to her by her late friend the baker and Atlanta Dame Doris Koplin.
Deborah Van Trece, an awardwinning executive chef, will be an esteemed guest at the 15th Annual Rising in Community Excellence Awards event. Deborah is a James Beard Award Nominated Chef and her restaurant, Twisted Soul Cookhouse and Pours, has been featured in the Michelin Guide since 2023.
BRITISH COLUMBIA
Barbara Coates’s foundation was nominated as the Non-Profit of the Year for the 2025 Greater Vancouver Business Distinction Awards. Dan's Legacy Foundation, with Barbara at the helm, provides trauma informed counselling, basic cooking skills, retail food operations, and life skills through a three-month job training program.
Jenice Yu, co-founder of eatFISH.ca Ltd., was recognized for her role in championing sustainable seafood and supporting British Columbia chefs and restaurants, as a 2025 British Columbia Restaurant Hall of Fame inductee (Supplier Category). This honor celebrates individuals who have made significant contributions in the region’s restaurant industry.
Moira Fitzpatrick, one of the founding members of the chapter, was presented the King Charles III Coronation Medal on June 25 in Vancouver. Moira received this Canadian honor in recognition of her passionate advocacy, philanthropy and leadership with the British Columbia Heart & Stroke Foundation for women’s heart and brain health.
member milestones
DALLAS
Lindsey Miller (far left) and Cynthia Smoot (center right) were honored by The Advocate as two of the most influential people in Dallas public relations. "Our job is to stand in the shadows and make sure the spotlight is focused on our clients," Cynthia said, "so it's a real treat to get a moment in the sun." Lindsey Miller Public Relations/ The PR Collaborative has been open since 1999. Cynthia has worked at Gangway since 2008.
Photo credit: Kathy Tran, The Advocate.
LOS ANGELES/ ORANGE COUNTY
Jamie Knee, director of the Santa Barbara Culinary Experience in conjunction with the Julia Child Foundation, curated over 75 immersive wine and culinary events across Santa Barbara County during May. Events included a grandscale wine tasting event featuring 40+ wineries, live music, and regional culinary showcases.
NEW ORLEANS
Jessica B. Harris’s new book, Braided Heritage: Recipes and Stories on the Heritage of American Cuisine, is an Amazon Editor’s Pick for Best Books.
Amy Sins spoke at the UN Disaster Risk Reduction Conference in Geneva on June 6. Her presentation included building trust networks and shared lessons from nearly two decades of hands-on disaster coordination. Amy describes her disaster work as that of a "rogue do-gooder" following Hurricane Katrina, and leading missions before formalizing Fill the Needs as a nonprofit in 2022.
member milestones
NEW YORK
Evelyn Garcia’s The Teaching Kitchen® has helped nonprofits serve 20 million healthier, local meals for ten years. This fall she will join founder, Lynn Loflin, and leading voices in food policy for a NYC Farm-to-Institution Impact Panel to celebrate progress and drive future of institutional meals.
Gally Mayer hosted the firstever Regenerative Coffee Competition spotlighting producers committed to soil health, biodiversity, and climate resilience. The event brought together global stakeholders to celebrate innovation and transparency in regenerative sourcing.
Marion Nestle is this year's recipient of the Johns Hopkins Bloomberg School of Public Health's Dean's Medal for her work as an "exemplary pioneer in nutrition and food policy.” She also received the FoodNiche Health Forum's Lifetime Voice for Food Justice award.
Hiroko Shimbo, owner of Hiroko’s Kitchen LLC, was interviewed on Beyond Japan NYC. As she shared her story, she reflected on her perseverance and journey as a Japanese chef in America. Hiroko’s new book, The Sushi Experience, includes history, techniques, and recipes. It is available on CKBK, which is a digital library of over 1,000 cookbooks.
SAN ANTONIO
Blanca Aldaco was honored with the Skeeter Miller Excellence in Advocacy Award. Her dedication to advocacy at the local, state, and federal levels demonstrate the impact one member can have. Blanca is championing the LDEI mission beyond her community!
Allison Balfour, the TRA State Board and TRA-San Antonio Chapter Vice-Chair, was honored as TRASan Antonio Chapter Restaurateur of the Year and TRA Statewide Restaurateur of the Year for 2025. Her leadership, dedication, and impact on the community and Southerleigh Hospitality Group make her achievements truly inspiring.
SAN FRANCISCO
Andréa Lawson Gray won the James Beard Award for Professional Cookbooks in the Chef category for her work as writer of Convivir. She is sharing the honor with Michelinstarred chef Rogelio Garcia. The book tells the story of an immigrant chef’s journey through food.
in memoriam
DAME DEBORAH ANN ORRILL
Beloved Teacher, Mentor, and Friend
Dame Deborah Ann Orrill (Dallas) passed in July at the age of 72. Deborah was always meant to work in culinary, but she didn't land there at first. She received a bachelor's degree from Duke University in French and then studied in Paris at the Sorbonne University. She later received her master's in International Management from the University of Texas at Dallas. Her career began at Texas Instruments as a systems administrator and financial analyst. But she always wanted to cook. She eventually left TI and enrolled in a one-year cooking program at the École de Cuisine La Varenne, where she earned a Grand Diplome de Cuisine. It was at La Varenne where she met Grande Dame Julia Child who became a longtime inspiration and friend. Deborah joined the American Institute of Wine and Food (AIWF)—co-founded by Julia. Deborah had a giving heart. She served as second vice president of the Dallas Chapter (2005-’06) and treasurer (2011-’12), and also on the International Board for four years (2013-2016).
While Deborah never claimed to be a chef—even throughout her impressive career—she managed cooking programs for La Varenne in Burgundy, for Patricia Wells in Provence, and Badia a Coltibuono in Tuscany. When she returned to Dallas, she taught cooking classes at Sur La Table, led food tours in Maine, and started the cooking school at Central Market.
She is survived by her husband of 50 years.
2025 LDEI Board of Directors
The mission of the LDEI Board is to support the development of new chapters and the success of the existing chapters through guidance, education, connectivity, and effective communication. The Board also fosters and encourages the career development and growth of its members through diverse programs and philanthropic initiatives.
SHEILA CRYE (Washington, D.C. Regional) Online Culinary Instructor for Home Cooks Founder, Young Chefs Inc/MoCoCOOKS crye4@aol.com (301) 512-8631
NANCY VIENNEAU (Nashville) Writer, Author, Activist, Good Food Matters Founding Member, Past President, Board Advisor nancy@nancyvienneau.com 615-478-3974
IMMEDIATE PAST PRESIDENT
KATHY GOLD (Philadelphia) In The Kitchen Cooking School chefkage@gmail.com (609) 206-4511
Executive Director GREG JEWELL President, AEC Management Resources Louisville, KY 40204 info@ldei.org (502) 456-1851x1 (502) 456-1851 x1
submission guidelines
DEADLINES
November issue: October 15 ; January issue: December 15
MEMBER MILESTONES
(Editor, Dottie Koteski)
To submit your milestone, go to this link: http://link.ldei.org/ldei-membermilestones For any questions or issues, email the editor at MemberMilestones@ldei.org. Include:
• CHAPTER
• DAME’S NAME
• Maximum 50 words for each Dame about personal honors or accomplishments, but not about new product introductions or other promotions. Press releases and cookbook covers are NOT accepted.
PHOTO: You may submit a high resolution quality headshot to accompany your news (see below), and agree to the photo permissions questions for the photo. Note: Due to space constraints, only two Member Milestones will be published per Dame per year.
CHAPTER PROGRAMS
(Editor, Nichole Bendele)
To submit your chapter program, go to this link: http://link.ldei.org/ldei-chapterprograms Up to 200 words about chapter events that have already occurred. For any questions or issues, email the editor at ChapterPrograms@ldei.org. Include:
• CHAPTER
• SUBMITTER’S NAME
• Maximum 200 words for each chapter.
• Captions for all photos submitted. Photos without captions will not be used. Submissions that exceed 200 words will be edited to comply. Press releases are not accepted. We regret we don’t have space to print full menus but menu items can be included in the copy. Note: “Chapter Programs” and “Member Milestones” may be dispersed through LDEI social-media channels, as well as in print and online.
IN MEMORIAM
Maximum 400 word count for each Memoriam.
PHOTOGRAPHY/IMAGES
• Electronic images must be properly focused and in color with a minimum resolution of 300 dpi (JPEG).
• Cell phone photos are acceptable if they meet requirements.
• Do not send photos taken off the Internet or embedded with text in Word files or PDF files.
• Include photo credits, if required.
• A maximum of three photos can be submitted per chapter.
• ALL PHOTOGRAPHS MUST BE ACCOMPANIED BY CAPTIONS OR THEY WILL NOT BE PUBLISHED.
LDEI regrets that we cannot include lengthy profiles of individual Dames due to space limitations. Submit Dames’ accomplishments to “Member Milestones” or to LDEI’s Closed Group on Facebook at https://www.facebook.com/groups/218435184886471/
Appearing in person or online at an LDEIsponsored event grants LDEI full rights to use any resulting photography images or video, and any reproductions or adaptations for the feast, social media, PR, or other purposes to help achieve the organization’s aims.
FIVE MINUTES
with: DAME PAM WILLIAMS
Pam Williams (British Columbia)
Founding Chapter President & Past International President Founder and Lead Instructor, Ecole Chocolat Professional School of Chocolate Arts
www.ecolechocolat.com
Secret guilty pleasure?
Coffee break with the best chocolate each and every day.
Secret hidden talent?
Disco queen. (hee-hee)
Culinary inspiration?
Julia Child—let me be as active and curious always.
If you had to eat one thing for the rest of your life, what would it be?
Chocolate. After 40 years in the biz, it's still my favorite food.
Three people (dead or live) you'd love to have dinner with?
Revisit the fun times we had at 1990's LDEI and IACP conferences with my buddies (you know who you are!)
If you could tell your younger self anything, what would it be? Life is short so always go for it—take that risk!
