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

the feast

Austin turns up the heat Plants take center plate

From Legacy Winner to LDEI Member

Experience the Culinary Diversity of the Sonoran Desert

October 17-20, 2024

The Wigwam Resort Phoenix, AZ watch now

(Front Cover and L) Austin heats up fundraising with their annual You Grill, Girl! event; (C) Dame Fran Costigan demonstrates how undeniably delicious and decadent plantbased can be; (R) The LDEI Board gathers in Boston for their January meeting.

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From the Editor

Spring AWAKENING

Spring came early this year. Regardless of the reasoning (scientific or Punxsutawney Phil), spring arrived a day early on March 19. While I very much enjoy a brilliant snowstorm, I become giddy when those tiny first buds quietly arrive in mid-February. Clinging to the tips of their branches, they seemingly whisper, “don’t worry, the light is returning.” I whisper back, “I trust you. I can feel it.”

Putting together this inaugural issue of the feast was a journey. How do we revamp our beloved Quarterly? How do we make a completely digital publication feel glossy and tangible? What will everyone think?! Well, with the expertise of our designer, Joni Keith, the full support from our Board of Trustees, and the pathway paved by CiCi Williamson and Susan Slack, I think we came pretty Dame close to balancing the new with the comfortable.

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In this issue we celebrate some real trailblazers, trendsetters, and fund raisers. Find a slightly different take on our typical Legacy Awards piece. Thanks to a suggestion from Bonnie Tandy Leblang, we focus on Legacy Winners who were so inspired they not only became members but are leading (and even creating) their chapters! Inspired by a webinar held by the Washington, D.C. Chapter, we dig a bit deeper into the impact plantbased food trends have on businesses and the greater world, and Dames at the forefront of this movement! Finally, there are people who start fires, people who poke fires, and then there are the Dames who rule fires. Read all about how Austin’s annual You Grill, Girl! fundraiser is really heating up their food scene.

And here, as if overnight, we are in full bloom. A beautiful spring awakening. Our calendars, like our gardens, are brimming with events, invitations, and to-do’s we need to carefully sift and weed through. But it all feels good, it all feels right! As you read through this first issue of our newly designed publication, the feast, I wish you nothing but a shining sun, a warm breeze, and peace in your heart. A special thanks (as always) to the many people who make this possible and always share their support:

Greg Jewell, President Kathy Gold, 2nd VP Anita Lau, 3rd VP Kersten Rettig, our entire Board of Directors, and a special thank you to past presidents (and mentors)

Deborah Mintcheff and Jennifer Goldman

With love, light, and something delicious,

Kendra Lee Thatcher, Editor (Philadelphia)

fundraising

YOU GRILL, GIRL!

Austin’s Annual Fundraiser is Heating Up

By Lindsey LeRoy (Austin)

Kicked off in 2019, You Grill, Girl! is a female-focused culinary event that celebrates a passion for grilling, live-fire cooking, and all things food. Hosted by the Austin Chapter, the event was initially created as a fun way to refresh their annual fundraiser.

“We wanted to find a way for not only our members to support our cause, but also something fun to bring in our entire community,” notes Immediate Past President, Dame Stacy Franklin.

Not only does You Grill, Girl! provide a platform for local chefs and makers to showcase their talents and skills in the traditionally male-dominated world of grilling, but it also supports a great cause. As their main annual fundraiser, all proceeds from the event go towards Les Dames d'Escoffier Austin Chapter's programs and initiatives, including grants and scholarships for women working in food, beverage, and hospitality.

To date, the event has raised over $172,000, which goes directly to fund the chapter’s scholarships and cover the minimum amount of annual operating expenses.

Taking over the parking lot of legendary Franklin BBQ each year, attendees indulge in an array of barbecue, grilled meats, vegetables, desserts, and other treats, all cooked by some of the best chefs and restaurateurs in the region. Past participants have included Adrian Lipscombe, Dame Sarah McIntosh of Epicerie, Dame Jessica Maher of LENOIR, Dame Laura Sawicki, Amanda Turner from Olamaie, Jules Stoddart of Little

Ola’s Biscuits, and many more.

In addition to the food, the event features custom cocktails crafted by Dame Jessica Sanders of DrinkWell, local beer and wine, specialty non-alcoholic beverages, music by DJ Cassandra, and a popular silent auction—all making for a fun and memorable evening for a great cause.

scholarship fund. With the help of national and local sponsors, the event is a huge win yearafter-year. Photos courtesy Thao Nguyen.

Even with the help of volunteers and chapter members, You Grill, Girl! wouldn't be possible without the dedicated sponsors that come on board each year. Not only does the team bring in cash sponsors, but they also partner with local businesses on event rentals, tenting, alcohol, and more to help support and maximize the funds raised during the event. Leading up to the event, the Communications Committee works to publicize this event with local media by securing TV segments to showcase participating chefs and spearheading a creative social media strategy to increase awareness. Due to the success of past You Grill, Girl! events, in 2023, the Austin Chapter awarded $50,000—the highest amount to date—in scholarships, professional development stipends, and grants to 20 women who used the funds for a wide range of opportunities such as studying at the World Brewing Academy, attending a bread-making class in France, going to CPG industry trade show Expo West, continuing wine education with WSET studies, and more.

“After awarding scholarships, we have an open line of communication with recipients to check in and eventually showcase their progress and accomplishments,” says Austin Chapter President Anna Tauzin. “It’s a true testament to the goal of our scholarship program and we’re always thrilled to hear how the funds have helped in various ways.”

read more

This year’s You Grill, Girl returns to Franklin BBQ on Thursday, April 25, and features a stellar lineup of Austin chefs, pitmasters, pastry chefs, artisans, and more. If you’d like to find out how to get involved in this year or next year’s event, contact ldeiaustin@gmail.com.

The heat is on! Austin Dames share their passion for live-fire cooking and southern hospitality during their annual You Grill, Girl! fundraising event. Photos courtesy Laura Skelding.

To date, You Grill, Girl! has raised over $172,000 for the chapter’s

NEW YORK DAMES STIR THE POT

By Ellen Kanner (Washington, D.C.)

New York Dames know how to hustle, cook, and come together. Put those ingredients together and you have Les Dames d’Escoffier New York Cookbook: Stirring the Pot. Four years in the making, the book features 76 recipes from some of your favorite Dames, including celebrity chefs Ellie Krieger and Melissa Rodriguez Stirring the Pot has been a bestseller on Amazon, too, but the real selling point is that every penny of profit goes to fund scholarships.

The project started small, “as a grassroots event,” says Dame Silvia Baldini, a Chopped champ who co-edited the book with Sharon Franke Dame Carla Hall provided the foreword, Grande Dame Lidia Bastianich wrote the dedication, and the entire chapter was invited to submit recipes. “It was so exciting to see the book come alive, an effort from many people,” beams Silvia.

The effort really kicked into high-gear after the book’s release last fall. The New York Chapter buys copies at the discounted publisher rate and sells books at every event. “Even before Stirring the Pot’s initial royalty statement, we make a lot of money—anywhere between $300 and $2,500 per event—that all goes to scholarships,” explains Silvia. “This is a huge deal to us.” The chapter has also created a dedicated Stirring the Pot scholarship.

Stirring the Pot has been “an amazing way to raise money and good for our branding. We sell the book, we get to do social media—that’s huge. It’s a great way to modernize the chapter,” says Silvia. “Best of all, we really take care of our women.”

To support the New York Chapter and buy the book, click here.

Profits from Stirring the Pot benefit New York’s scholarship fund.

PLANT-BASED FOODS TREND UPWARDS

By Cathleen Branciaroli (Philadelphia)

Long gone are the days of mis-associating vegan or vegetarian cuisine with bland, cardboard-esque dishes. Today, plant-based options have garnered much popularity well beyond the hippy subculture as more and more people opt for healthy, sustainable, and more economical choices. “When renowned chef Eric Ripert is keynote speaker at the Plant Based World Expo talking up mushrooms,” says Dame Ellen Kanner (Washington, D.C.), “you know they are trending.”

“Choosing the food that goes into your body is really personal and important on so many levels,” she continues. Ellen is an author, food writer, recipe developer and creator of the Substack newsletter Broccoli Rising. “Plant-based is going mainstream,” she says.

This is further illustrated by the invitation First Lady Jill Biden made to chef Nina Curtis—a speaker at the LDEI Washington, D.C. Chapter’s 2023 “Vegan Means Business” webinar—to organize and cook the first ever plant-based menu for a recent White House dinner. “The vegan movement is not just a trend; it’s a paradigm shift in the way we approach food, lifestyle, and how we cohabitate on the planet” Nina says. “With over 20 years personally and professionally involved in veganism, I firmly believe it’s here to stay and will continue to burgeon.”

“They say vegan is a great focus for a food business,” advises Philadelphia Dame Fran Costigan, director of Vegan Pastry at Rouxbe Online Culinary School. “If you don’t learn to make or offer vegan or plant-based foods, you are leaving money on the table.”

Today, six percent of consumers say they are vegan versus one percent a decade ago; and 65 percent of U.S. restaurants hope to satisfy the urge for vegan food by offering more plant-based dining options. “It’s often the vegan who chooses the restaurant,” Fran adds. “It is estimated that the global vegan pastry market alone is expected to reach a valuation of $491.5 million by 2033.” And that’s just one proof to its popularity.

According to Ellen, tasty vegan options are the greatest multitasker in the food world, and consumers agree that delicious is a key factor when choosing a vegan option over its non-vegan counterpart. “Choosing a plant-based item is easy when it’s delicious,” Ellen says. “Going vegan means a more sustainable planet, more nourishment for you, more money in your wallet—what’s not to love?”

Dame Char Nolan, a plant-based chef in Philadelphia, says, “if you walk down any grocery aisle today, you now see plant-based sections in conventional grocery stores. Major food manufacturers are jumping on the bandwagon, creating plantbased counterparts to their regular food lines. However, most are heavily processed, loaded with fat and salt, and are very calorie dense—where the true goal should be nutrient dense.”

The consensus among the Dames is that vegan foods offer an exciting and rewarding business opportunity. “Get to know the facts and techniques necessary to make food as delicious or more so than traditional counterparts,” advises Fran. “If you’re a restaurant owner,” says Char, “add some plant-based dishes that are nutrient dense. People are looking for more than a frozen veggie burger.”

Above all else, have fun and dig in. The resources and opportunities to provide and try more plant-based options is a fast growing, crucial, and lucrative part of our industry—and our Dames are definitely leading the way!

(From Top to Bottom)

Dame Char Nolan’s take on game-day bar food—except purely vegan and much healthier; A little know-how goes a long way as demonstrated in this plant-based cooking class; Dame Robin Asbell offers a vegan cooking class at the world-renowned Rancho la Puerta; Plant-based desserts are not only deliciously rich, but offer more nutrition. This Sacher Torte is a great example from Dame Fran Costigan; Dame Ellen Kanner demonstrates how easy it is to prepare crowd pleasing vegan meals.

THE LDEI INTERNATIONAL BOARD MEETS IN BOSTON

By 2nd Vice President, Anita Lau (LA/OC)

This January, the International Board traveled to Boston for our first in-person meeting of 2024—the Board meets again, in-person, at Conference. We were there with a full agenda (created by the Executive Director Greg Jewell and President, Kathy Gold) to tackle, and wasted no time getting started.

While the Board meets once a month via Zoom, these in-person meetings provide an invaluable opportunity for us to get down to business, address vital challenges, provide solutions, and execute plans to further benefit our organization.

Even with several hiccups (including a faulty heater in the conference room which led to portable heaters being brought in and Board members scurrying to gather their warm shawls) we managed to complete our agenda with aplomb.

On the first day, we were joined by publication editors Kendra Thatcher and Susan Slack , by phone, to finalize the launch of our new magazine—which you are experiencing right now—the first issue of the feast . The team worked tirelessly to produce a beautiful, modern, digital magazine which will endure for years to come.

The international Board’s primary function is, of course, running the business that is LDEI. On occasion, the Board may be required to aid in counseling distressed chapters and helping them find paths forward. On our first day, we did exactly that, by meeting with Bonnie Henry, President of the New England Chapter, who had many questions for the Board.

That evening, the Boston Chapter hosted the Board at one of Dame Jennifer Ziskin’s three Italian restaurants, Punch Bowl, at Hilton Garden Inn in Brookline. We were graced with many Dames in attendance, including Lucille Giovino. Lucille is the daughter of Eda Saccone, founder of Les Dames des Amis d'Escoffier in 1959, which was incorporated into LDEI as the Boston Chapter in 1991.

A table of fabulous memorabilia was showcased for our visit, including the invitation, photos, and menu from the first Les Dames des Amis d'Escoffier gala reception held on April 12, 1959. It was a delightful evening of Dames sharing food, friendship, and wonderful stories, but like all good things, it quickly came to an end, as we retired early in preparation for our second day of meetings.

We convened in the conference room early Saturday morn

ing with an agenda which included strategic planning, future LDEI conferences, social media, and Partner development. As you may already know—from email announcements—LDEI has hired the services of Proof PR to promote and further the organization’s presence.

One of the big topics of discussion pertained to the Phoenix Conference (October 17 to 20) which promises to be an exciting and fun-filled event. The Board discussed and carefully examined the proposed Phoenix Conference agenda. Exhilarating pre-Conference tours have been planned by Conference Co-Chairs Candy Lesher and Judith Baigent-King, with programming reflecting the rich history and culture of the Sonoran Desert. Save the dates because you don’t want to miss it!

We paused for a quick sandwich lunch break before welcoming Robin Cohen and Joan Sweeney, Boston Chapter President and Vice President, to the table. Joan’s mother was one of the original members of Les Dames des Amis d’Escoffier.

The Board is always on hand to answer any queries chapters may have. While in-person meetings are the perfect scenario for this, we welcome members to reach out to us whenever necessary, by phone or email.

After a full day, and despite the plummeting temperature (11°F!) and snow outside, the Board embraced warmth and camaraderie at our farewell dinner. It was a poignant reminder of the bonds and gratitude we share as a group—an honor to collaborate and work with such a remarkable assembly of women.

Our International Board met in Boston for their in-person meeting this past January. The Boston Chapter hosted several wonderful gatherings which celebrated the chapter’s history and future. Photos courtesy Anita Lau.

legacy awards

FROM WINNER TO DAME

Legacy Awardees Lead the Way

By Kendra Lee Thatcher (Philadelphia)

A note from the editor: Last fall, a suggestion to highlight past Legacy winners who have become Dames came across my desk. The story that follows truly demonstrates the meaning of legacy. Thank you, Bonnie Tandy Leblang, for your email and for your belief in all the good our organization can pass along. Life is energy, and one thing is for certain: what we receive is what we ultimately pass on, and what we give is, inevitably, what we will eventually receive.

Since 2009, the LDEI Legacy Awards have been granting targeted mentorship opportunities for professional women in the food, beverage, and hospitality industries. These highly coveted experiences are made possible due to a 15-year Partnership with the exceptional Julia Child Foundation for Gastronomy and the Culinary Arts, along with the extreme generosity and willingness of our host chapters. Of the numerous Legacy winners, 11 have gone on to become Dames—several of them assuming leadership and founding roles.

Stephanie Jane Carter won the Journalism Award experience in 2016. For one week she left her New Orleans home behind to live with the New York City Dames, Dame Regina Ragone, and Meredith’s Family Circle magazine.

“Walking into Meredith Corp each morning was such an awe-inspiring experience—a huge media company smack in the middle of Midtown Manhattan,” Stephanie recalls. “The entire Family Circle team was like a family and I loved spending my week with them.” But it was a dinner experience with the New York Chapter that really left an impression. “I spent most of my time with Regina at Family Circle, though the N.Y. Chapter did take me out to dinner

one night,” she says. “At dinner, I really cherished how included the members made me feel. I think that's where I was when I started mapping out a chapter for New Orleans—in no small part thanks to them!”

Stephanie returned home with a clear mission. “After my Legacy experience, I immediately started working on creating a chapter for New Orleans,” she says. “Luckily, I'd met so many supportive women who could offer guidance and suggestions. They even recommended a couple New Orleans women who could join me in this endeavor.” In 2017, she along with Beth D’Addono and Caroline Rosen received the official charter for the LDEI NOLA Chapter. Stephanie acted as the founding president for three years before passing the gavel. Today, the New Orleans Chapter is led by yet another fellow Legacy Winner: 2020 Awardee, Dame Christa Cotton

The Cleveland Chapter also received a standout new member when Destiny Burns, 2020 Legacy Winner, joined. “I received notice about my Legacy Award right after the world shut down at the start of the COVID Pandemic, and the news was like a drop of rain on a desert!” says Destiny. “Being a small winery owner is really tough, especially during the extreme challenge of the Pandemic, but my Legacy Award experience gave me much needed inspiration, insights, and immersion into the world of wine on a scale I previously could never even imagine.”

Destiny was the recipient of the Wine and Hospitality Award hosted by Grande Dame Carolyn Wente at Wente Family Estates. “As a Dame today,” she says, “I have always tried to be a good steward of this experience and fully leverage all I have learned from this opportunity to innovate, recover and grow my business.” Destiny has served as both Presi -

dent of the Cleveland Chapter and on the Legacy Awards Committee.

“I think my experience really changed how I see my professional role,” Stephanie says. “I think it made me a more giving human being in a professional sense. It was wonderful meeting a group of women who so sincerely wanted to support me that I wanted to carry that on in the future and support others.”

Destiny Burns

Stephanie Jane Carter

chapter programs

By Nichole Bendele (San Antonio)

ATLANTA by Hope Webb

LDEI Atlanta Chapter hosted a potluck at Dame Carolyn O'Neil’s house. The spread was fit for a Queen and everyone ate until their hearts content! President Jennifer Hill-Booker kickstarted the 2024 Executive Board Induction Ceremony, handing the reigns over to President Wendy Bohannon. A few Dames walked away with holiday keepsakes as they passed around an oversized plastic wrapped ball of gifts with the catch that you could keep what you unravel while wearing oven mitts.

AUSTIN by Lindsey LeRoy

We celebrated our 19th year participating with Open Door Ministry at United Methodist Church in an ongoing initiative to feed the unhoused while reducing food waste in our community. So many Dames showed up bright and early to donate food, clothing, and helping hands for the unhoused community in Austin. Joy, gratitude, and generosity were witnessed by all, and we are proud to serve our community the best way we can. Next year marks the 20th anniversary of this initiative and we are Dame proud!

BOSTON by Lucille Giovino

January 2024 started with the International Board’s visit to Boston where our members conversed with the LDEI Board of Directors over dinner at Jen Ziskin’s Punchbowl. Vintage photos of Escoffier dinners and menus made for interesting conversations and, best of all, new friends and connections were made. This was a truly beneficial and enjoyable opportunity for all. Next on the agenda was the Culinary Adventure Award at Boston University where our winner, Delaney Rowland, studied secret gastronomic societies dating back to 1870 where only men could gather to eat, drink, and celebrate Basque heritage. Fortunately, Delaney learned gender rules are changing. However, not everyone welcomes the changes! Next, a private tour at Sam Adams Boston Brewery arranged by Dame Hannah Bartholomew where beers such as American Kriek Lambic and Cosmic Mother Funk (only available at the brewery) were paired with cheeses. Rounding out February was the everpopular Ice Fishing on Little Island Pond off of Dame Joan Sweeney’s property. The weather was not conducive to ice fishing, however, good cheer and great food fashioned after the motif of a Prague winter market was a sure winner.

BRITISH COLUMBIA by Cassandra Anderton

The Sugar Workshop brought together a diverse group of women passionate about the culinary arts and supporting, learning from other women. Hosted by BC Chapter, Dames Lesley Stav, Gaetane Palardy, and Dawn Schultz, and was taught by Chef Christine Godlonton, a 2023 scholarship recipient who used her award for an immersion sugar work week in France. Attendees included female chefs, cooks, bakers, baking students, high school culinary arts teachers and prior scholarship recipients.

Toby's Liquor held a Rose and Bubbles tasting with proceeds to the BC Chapter. Dame Cassandra Anderton assisted in event organiza tion, and her locally made Sea Cider

Austin Dames Fer Candil and Amy March prepare meals to serve to the unhoused community.

(Top) Boston Dames enjoy new beer varieties at Sam Adams Brewery; (Bottom L) Dames Robin Cohen and Joan Sweeney prep dishes for ice fishing; (Bottom R) Ice Sculpture at Ice Fishing.

diverse group of women in the culinary arts; (Top R) Cheers! Rose and Bubbles was hosted at Toby's Liquor Store; (Bottom) The British Columbia Les Dames Induction 2023.

was poured. Dames Linda Seiffert and Maj Yee, along with former member Sue Ross, donated food, including Goldilocks Bakery desserts (pictured); Rhonda Pedersen of Pedersen’s Rentals and Events provided rentals; and Dames Van Doren Chan, Shelome Bouvette, and Nicole-Ann Poitras volunteered. Dames Fariba Hafezi, Cristina Dias, and Cate Simpson attended. BC Chapter inducted new members introduced by Dame Meeru Dhalwala and emceed by outgoing President Cassandra Anderton. L'Abattoir restaurant hosted and many Dames donated wine, cider, and items for gift bags given to every Dame. New Presidents, Murphy and Marina Knutson

CHICAGO by Mariam Parker

The Chicago Chapter celebrated seven new members and two returning members with a party at Honey Butter Fried Chicken, thanks to co-owner Dame Christine Cikowski. New members welcomed into the chapter include Laura Scherb (Page and Plate Food Styling and Photography), Natalie Olund (U.S. Foods), Jenny Mehlman (Plugrà), Jane Noel (Kent Precision Foods Group), Heidi Coudal (Big Delicious Planet catering) and Michele LeFebvre (Barilla). The chapter also welcomed back Chef Gale Gand and Lisa Miller (Plugrà) as Dames. New members were presented with name badges and a copy of Chicago Cooks, the seminal book by Dame Carol Haddix tracing the history of the Chicago Chapter and the women who started it and who shaped the Chicago food scene back from 1982, when the Chicago Chapter began.

at Bar Amazonia presented Dames a chance to convene socially, catch up and support a wonderful local business.

DALLAS by Aamina Masood

CLEVELAND by Shara Bohach

Cleveland Dames kicked off their "Out of the Box" fundraisers with a fabulous five course cocktail dinner fundraiser on November 2 at 111 Bistro in Medina, Ohio. The dinner highlighted LDEI partner Spiritless, featuring several reduced alcohol cocktails coordinated by Beverage Director Anthony DiPetta and a pairing menu created by Chef Anthony Scolaro. Special thanks to Grande Dame Bev Shaffer for her expert attention to making this a memorable dinner. We were especially grateful to several northeast Ohio businesses, including The West Side Bakery, Marshmallow of the Month, Buehler's and Larder for their delectable dessert donations. The “Out of the Box” online auction was live through mid-December, featuring local culinary products, experiences, and more, and was Cleveland's most successful fundraiser to date. Dames celebrated with an Annual Holiday Cookie Exchange on December 18 at CLE Urban Winery and rung in Dry January with a non-alcoholic wine tasting at Verbena Free Spirited, Cleveland's first nonalcoholic bottle shop and bar. A February happy hour

In December 2023, the Dallas Dames came together for a delightful cookie swap, sharing their favorite recipes and showcasing their culinary talents. This event served as a platform for networking and fostering camaraderie among members. Each Dame brought a batch of homemade cookies, resulting in a delicious assortment of treats ranging from traditional shortbreads to innovative flavors like chai-infused cookies. In January 2024, the Dallas Dames held their annual meeting and potluck at Tate Farms, a scenic venue owned by member Dame Melissa Tate. The event highlighted the members' diverse culinary skills, with dishes ranging from savory mains to sweet desserts. The gathering at Tate Farms not only delighted the taste buds but also celebrated friendship and a shared passion for food. The event underscored the community's spirit among

HAWAII by Hayley Matson-Mathes

Our chapter hosted a dinner at Honolulu’s Fête restaurant in Chinatown owned by Chef Robynne Maii for the 2022

(Top) Cleveland Dames at the Holiday Cookie Exchange at Cleveland Urban Winery; (Bottom L) Bob and Shara Bohach, President Pat Bennet, and, Pitch Competition Winner Carmella Williams of Deep Roots at the Spiritless Cocktail Dinner Fundraiser; (Bottom R) Spiritless products used in the cocktails at the same dinner.

Dallas Dames celebrate at their Annual Meeting and Potluck.

James Beard Humanitarian of the Year, Dame Grace Young of New York. Grace was named to Forbes “50-Over-50 Impact List” for 2023 and was named a USA Today “Women of the Year” honoree. She visited Honolulu for a series of educational, media, and community outreach programs coordinated by Hawaii Culinary Education Foundation (HCEF) Executive Director Hayley Matson-Mathes and supported by our Hawaii Chapter. She is recognized for her video series, Coronavirus: Chinatown Stories, and

shared her work and advocacy to save America’s Chinatowns. Grace presented a wok cookery program for 60 culinary students at Leeward Community College, and, along with Chef Maii, also presented a public program, Fighting to Preserve and Protect America’s Chinatowns. She shared a firsthand account of how—at the start of the pandemic— she watched New York City’s Chinatown become a ghost town. Stepping away from her 40-year career as a culinary professional, she became an unlikely activist advocating for the survival of Chinatowns. Young was joined in conversation with Chef Maii, the first woman of Hawaiian ancestry to win the James Beard Foundation award (2022) for Best Chef of the Northwest and Pacific Region.

LONDON by Hayley Kate Howell

Marking International Women's Day 2024, our London Chapter hosted an evening at the iconic Fortnum & Mason’s, where a panel of powerhouses came together to talk about how they are using their food to change lives for good. Chaired by the legendary food journalist, Dame Sheila Dillon, they enjoyed a lively and enriching discussion. Chef Angela Hartnett talked about her work for the charity Action Aid; Dame Lucy Vincent, CEO of Food Behind Bars, talked about her drive to change food in UK prisons; campaigner Dee Woods spoke about the importance of food activism; and chef Nicole Pisani educated everyone about the changes needed to provide healthy and sustainable food in schools. A fantastic evening with plenty of new connections made and an audience inspired by these inspirational women.

Mother’s Day Masterpieces

(Top) Grace Young (C) with Hayley Matson-Mathes (L) and Chef Robynne Maii (R); (Bottom) The Hawaii Chapter welcomed Dame Grace Young (New York) for a presentation on her work in preserving America’s Chinatowns;

MINNESOTA

by Cindy Jurgensen

Minnesota’s Annual Meeting on Sept. 19, was catered by EaTo, co-owned by Dame Nancy Weingartner Monroe, at Dame Kristen Olson’s beautiful Studio Q. Dame Shelley Santrach hosted us at her event space, The Central Mix on Oct. 26. Dame Sue Marshall, Netzro founder and owner, taught us about upcycling spent grains and other ingredients. Shelley made a tasty meal featuring upcycled products and used ingredients that reduce food waste. Dames and guests met at The Women's Club of Minneapolis on Nov. 17 to hear Minnesota Monthly food critic and Senior Editor Dara Moskowitz Grumdahl speak about her new book The Essential Dear Dara: Writings on Local Characters and Memorable Places. On Dec. 12, Dames heard from the Minneapolis Star Tribune annual Holiday Cookie Contest organizers and judges, Lee Svitak Dean and Rick Nelson, at Nancy Monroe’s community room. Dinner was at Black Sheep Pizza, and salads plus winning contest cookies made by Dames were had by all. On Jan. 17, Dames and guests received an insider’s talk and tour of Bix Produce Company’s state-of-the-art fresh-cut production facility. Lunch followed of Bix salads with breads and desserts from Dame Alicia Hinze’ wonderful The Butter Tin Bakery.

NEW ORLEANS by Rebecca Friedman

On February 27, the LDEI New Orleans Chapter hosted the second Leading from the Heart Awards breakfast, honoring women in the New Orleans restaurant, bar, and hospitality community that have shown exceptional leadership in their work. $2,500 individual grants were given to two women: Sinnidra Taylor, founder of Codey’s Nola, a non-profit commissary kitchen/ incubator for up-and-coming food entrepreneurs in New Orleans focused on access to affordable commercial kitchen space, technical assistance,

and revenue-gathering opportunities; and Thuy Pham, owner of Nola Nite Market, a monthly market/food festival in a local farmers market designed to spotlight Asian food businesses in New Orleans, which are often overlooked by local media and marketing as part of the contemporary New Orleans food experience. The sold-out breakfast ceremony was held at the New Orleans Culinary & Hospitality Institute (NOCHI). Dame Dee Lavigne, the chapter’s Vice President of Philanthropy, said: “As we reviewed the outstanding nominees, it became evident that these two remarkable women have not only elevated themselves but have also emerged as trailblazers in our community.” The New Orleans Chapter is proud to celebrate women within the community who are truly leading from the heart.

NEW YORK by Susan Kostrzewa

On November 7, LDNY held a tasty evening filled with Chocolate and Vanilla treats at the Barry Callebaut Chocolate Academy. The evening was organized by Dames Penny Stankiewicz and Silvia Baldini. Guests enjoyed fun and educational demonstrations including tempering chocolate with Penny, making elevated chocolate truffles with Dame Jessica Craig, and explored the process of chocolate as it goes from bean to bon-bon with Dame Rhonda Kave, all while sipping on a Pisco Gold Martini.

LDNY thanks Dames

Louise Kramer and Joyce Appelman for their gener

proceeds benefit the LDNY scholarship fund, was onsite for sale. Organized by Dames Francine Kowalsky and Susan Kostrzewa, the festive evening included South American still and sparkling wines from Viñedos, which

Minnesota Dames keeping busy cooking, curating, and creating wonderful events.

Chapter Vice President of Philanthropy Dee Lavigne (L) and President Christa Cotton (R) award Sinnidra Taylor (C) her Leading from the Heart grant.

were served at a glittering bar set amongst tables piled high with starters, mains, and desserts from the cookbook.

SAN ANTONIO by Elise Russ

Dames outdid themselves at their February Word of Mouth. They had a Victorian tea with discussion of the book, Miss Eliza’s English Kitchen, based on Eliza Acton, who in 1845 defied family and tradition publishing the first modern cookbook. Di-Anna Arias planned the event at Elise Russ’ Clementine restaurant. Cathy Siegel co-chaired the event.

We provided a festive holiday party and steak meal for the Roy Maas Youth Alternatives and Transitional Living Program for children and young adults who are healing from abuse and violence. Dames provided “wish list” gifts and Central Market donated gingerbread houses. Many members consider this one of the most rewarding

experiences of the year. Roy Maas CEO, Blair Thompson shared: “We are deeply grateful to Les Dames d’Escoffier for 16 years of spreading joy and warmth during the holiday season at RMYA. Your generosity and kindness not only filled our children's tummies with delicious food and hearts with festive cheer but have also cherished memories lasting a lifetime. Thank you for being the true Santas of our community, bringing the spirit of love and giving to those who need it most.”

Our holiday potluck party hosted at Dame Dr. Julie LaBarba’s home was an incredible way to start the season.

(Top) Dames at the Roy Maas Christmas Party; (Bottom) San Antonio’s 2023 Holiday Party.

LDEISA Word of Mouth event.

SEATTLE

by Diana Dillard

Seattle Dames gathered at Dame Jamie Hunt's Fast Penny Spirits Distillery on February 29 for a tasting, tour, and interesting talk about the history and making of Amaro. Jamie's passion and enthusiasm for her craft is inspiring. Fast Penny Spirit’s give back

Pretty Penny Program is paying it forward this quarter with three percent of all bottle sales going to the Seattle Les Dames Chapter. Thank you, Jamie!

fund. Roberta shared her very interesting background and the history of Escoffier and Ritz with the Dames. It was a very memorable afternoon of food, friendship, and history.

On February 26, LDES presented a Women & Farming in Wash. State panel at Hot Stove Society with Chef Bridget Charters. The panelists included: Lindsey du Toit, Dept. Chair Plant Pathology at Washington State University; Amy Frye, owner of Boldly Grown Farm in Bow, Wash.; Jackie Cross, owner of Prosser Farm in Prosser, Wash.; Dame Vicky Williams Co-Owner Kiona Winery, Benton City, Wash., Michaelle Tully Buyer Charlie's Produce; and Dame Amy Grondin moderator and commercial fisherman Duna Fisheries of Port Townsend, Wash. Each of these amazing women play their own part in production and distribution of the bounty in Washington State.

SOUTH FLORIDA

by Barbara Seelig

The South Florida Chapter hosted an afternoon with Roberta Sabban, an August Escoffier scholar, at the home of Dame Annie Hall. Members brought a French inspired dish to share and made contributions to the scholarship

WASHINGTON, D.C.

Our annual Winter Potluck gathering at the home of Past President, Linda Roth , was a wonderful way to reconnect after the holidays. We have continued our successful monthly Zoom programs, which have included holiday food and beverage tips, and a session for chocolate lovers. Our Green Tables Committee organized a tour of an eco-friendly vineyard in Maryland, and, for the Lunar New Year, we hosted a fabulous feast at Chang Chang restaurant in Washington D.C.

Advertise your business, goods, and services in the feast.

We are pleased to offer LDEI members and non-members an exclusive opportunity to advertise their businesses to an audience of more than 2,000 leading women in the feast, LDEI's official publication. All LDEI members are invited to enjoy reduced rates to promote their goods and services such as cooking classes, culinary tours, wine tours, restaurants, catering, businesses, services, and food products. To learn more about securing your space in the upcoming issue of the feast, visit "Events" in the LDEI Member Center.

(Top) Seattle Chapter Arms Around Dames sponsored event at Dame Jamie Hunt's Fast Penny Spirits Distillery; (Bottom) Women & Farming panelists at Hot Stove Society Seattle. gathering.

(L) August Escoffier scholar, Roberta Sabban; (R) Lovely French dishes prepared by South Florida Dames.

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

Proud Sponsor of

member milestones

By Dottie Koteski (Philadelphia)

ATLANTA

Simone Byron (L) received the 2023 President’s Award from the Atlanta Chef’s Association and Keio Goyden (R) was the recipient of their Chef Educator of the Year Award. Chef Goyden is a faculty member in the Dekalb County School District, CTAE and Chef Byron is the President and CEO of Navigate Foundation.

Amex Centurion Lounge on earth located at Hartsfield International Airport.

Hope Webb has pioneered the Filipino Food Movement in Atlanta since opening her restaurant in 2020. Her restaurant, Estrellita, received a Michelin Bib Gourmand at Atlanta's Inaugural Michelin Ceremony was recently awarded a 2024 Lady Locavores Award for being an advocate for the Filipino community.

AUSTIN

Michelle Doyon opened her second location of her namesake, Michelle's Patisserie, in January.

and food culture. Other allocates were: Best Cookbook by Local Palate Magazine, and PEOPLE Magazine’s feature of Natalie’s Seedy Pigs in a Blanket with Wasabi Mustard recipe.

Sarah Pierre owner of Parks Wine was awarded Wine Enthusiast Retailer of the Year 2023 at this year’s Wine Star Ceremony. She has been fearless in her quest to bring a whole new approach to wine con sumerism and consumption.

Deborah VanTrece restaurant was recom mended at Atlanta's Inaugural Michelin Awards Ceremony in October 2023. In ad dition, VanTrece was named Executive Chef of the largest

Claudia Lee bar and restaurant, Underdog, was se lected and spotlighted by 50Best Discovery who are experts at recommending restaurants, and bars across the world.

Sawyer Lewis the end of February opened the highly anticipated brick and mortar restaurant, bar and retail space for LeRoy and Lewis Barbecue located in South Austin.

Donna Wilkins opened the third location for her restaurant, Juliet Italian Kitchen, in Georgetown, Texas.

Abby Love celebrated the third anniversary of her business, Abby Jane Bakeshop, which serves artisan bread, pizza and pastries with local coffee, beer, and wine.

BIRMINGHAM

Raquel Lenzie celebrat ed the grand opening of SLIDE Café’s new location in Five Points South on December 2. The menu features an array of tasty slider sandwiches and appetizers as well as her hand-cut fries and mac and cheese.

Dulce Rivera was named a Top 40 Under 40 by the Birmingham Business Journal for 2024.

Jade Place nounced that Farmacy commemorated its 12th anniversary this year. Jade says “with an open heart,

Pat Terry was selected as a Marquis Who’s Who for Excellence Nutrition and Food Science, which recognizes accom

for redefining the Chicago area food scene, serving a Vietnamese concept that has proven versatile in meeting different market venues and sizes.

Madelaine Bullwinkel announced that her 40th anniversary edition of Artisanal Preserves will be published in October 2024. This is the fourth edition of the book, which was first published in 1984 titled as Gourmet Preserves Chez Madelaine. This year's edition includes up-to-date preserving techniques, new preserves, and baking recipes.

Charla L. Draper was interviewed by The HistoryMakers. Its objec tive was to educate the world about the history, lives, careers, and accomplishments of African Americans across a variety of disciplines—innovators, creators, chefs, caterers, entrepreneurs, educators, etc. The interview is a permanent part of the HistoryMakers Collection in The Library of Congress.

Jeanne Nolan, owner of The Organic Gardener, celebrated its 20th season. Jeanne and her team operate over 200 garden sites, including The Edible Gardens in Chicago’s Lincoln Park Zoo. The Edible Gardens is a collaboration with Green City Market which was founded in 2005 by LDEI former President Abby Mandel.

DALLAS

Arboretum. Participants learn to create dishes using fresh, seasonal ingredients, enhanc ing their appreciation for nature's bounty. Cindy's classes provide a hands-on learning environment, fostering creativity and a deeper connection to food and the environment.

Heather Kurima Side High School is finals of a cooking competition being a winner for their vegetarian lettuce wrap. The team showcased their culinary skills, highlighting the years of preparation and educa tion that led to their success as Fort Worth ISD's culinary stars.

Franchescha Nor charcuterie salad from Dive Coastal Cuisine was aired on station on Valentine’s Day which highlighted the restaurant’s coastal inspired cuisine. The segment empha sized her innovative take on the salad, showcasing her culinary expertise and the restaurant’s unique offerings.

cepted a position at the Conrad Nashville Hotel as a pastry chef.

Camille Tambunting was named one of Nashville Business Journal’s “2024 40 Under 40.”

Tiffany Derry's Roots Chicken Shack offers a scalable restaurant model focused on Tiffany’s duck fat-fried chicken, minimizing food waste, and promoting social justice. system prioritizes values over net worth, seeking dedicated operators. This inclusive approach provides opportunities for marginalized individuals to own and operate their own business.

Dena Shaskan husband, Trent, are a culinary force in Fort Worth with their dining concepts that includes the following: 3rd Street Market, a bakery and café; Hopscotch, a family-friendly snack shop; and, Wines from a Broad, a wine bar highlighting female winemakers. Dena brings her culinary expertise to these ventures, creating unique and inclusive dining experiences.

Lauren Smith, executive director of Hugs Cafe was featured on the Kelly Clarkson Show which showcased the cafe's mission to employ adults with special needs. The segment highlighted the positive impact of their work, emphasizing inclusivity and community support—which resonated with the show's audience.

KANSAS CITY

Cindy Kleckner has been conducting fun cooking classes at the Dallas

Katie Liu-Sing, chef and owner of her Taiwanese restaurants, Chewology (Dumpling & Dough) and Stray Kat

NEW YORK

Joyce Appelman celebrated her five-year anniversary as News Editor and Senior Contributing Total Food Service, a monthly B2B foodservice publication and website covering foodservice and hospitality news, industry trends and exclusive interviews. She was also inducted into the Class of 2023 Hall of Fame for the TFS Virtual Breakfast Sessions.

Lynn Fredericks announced that her program, Nibble with Willow, the nutrition program for preschoolers, has been awarded $1M by the Robin Hood Foundation of New York. The program, starring lovable bunny character Willow, is disseminated to preschools and WIC centers nationally by FamilyCook Productions, the not-forprofit Fredericks founded in 1995.

ST. LOUIS

Darla Crask opened Ices Plain and Fancy ten years ago with her brother. The owners use cutting technol ogy, flash-churning the cream to order—resulting into the smoothest ice cream. In addition to their quality products, they are committed to sup porting and serving their community.

SAN ANTONIO

Blanca Aldaco has been appointed Chair of the Board of Directors for the San Antonio Chapter of the Texas Restaurant Association!

Di-Anna Arias featured on the cover of the January edition of San Antonio Woman Magazine

business owner who has demonstrated excellence in operat ing, growing, and leading her busi ness. Emphasis is placed on resiliency and positively navigating the on-going effects of the pandemic as a business leader.

fully written article details her passion for Texas history, food, and women.

Lana Balvin Frantzen PhD was awarded the prestigious 2024 Texas Academy of Nutrition and Dietetics Bluebonnet Award. This highly competitive award acknowledges a leader who has made a significant contribution to nutrition and dietetics in Texas. Dr. Frantzen’s recognition honors her steadfast commitment to amplifying nutrition science in education, health equity, research, and media.

Erika Prosper, the prestigious Ohtli Award. The Ohtli Award is highest honor given by the Mexican gov ernment to someone outside of Mexico for lifting the Mexican culture and people. Her work with San Antonio's Latino

process. Kay founded Chinook Wines with her husband, Clay Mackey, in 1983 when Washington had fewer than two dozen wineries.

is writing monthly recipe and wine column for , a luxury publicaStroll Magazine family.

received the prestigious award for “Simply the Best Wine, Food and Travel Writer” at the IEEM 2024 Simply Italian Great Wines Americas Tour in Miami. She was cited for her dedication to her craft, professionalism, and for elevating the standards of the Made in Italy designation in the United States.

WASHINGTON, D.C.

Mary Beth Albright to South by Southwest for a presen tation on how food and eating can support mental health. Mary Beth has followed food/mood science for decades since her time at the U.S. Surgeon General’s office. Her upcoming Eat & Flourish: How Food Supports Emotional Well-Being (WW Norton).

Denise Mazal (C) and Emily Simpson (L) on behalf of Cris Goloby (R) were judges at the spring 2024 High School invitational at St. Philip’s College. The competition was called “Tourism Hospitality Culinary Arts” and engaged six high schools who put together 11 competing teams.

Tiffany Layco (Far Right), Executive Chef of the Mayflower Park Hotel, recently visited to her hometown of Honolulu, to join the Hawaii Chapter at its special presentation by Grace Young (Left Center).

Sarah R Labensky celebrated the publication of the 7th edition of On Cooking. This marks 30 years since the publication of the first edition of this best-selling culinary arts textbook. Sarah's co-authors are Priscilla Martel and Chef Alan Hause.

Katherine Miller's new book, At the Table: The Chef's Guide to Advocacy was released by Island Press this past fall. The book includes advocacy work done by Dames around the country.

Monica Thomas featured in an article about personal chefs in the November/ December issue of the American Culinary Federation's publica

2024 LDEI Board of Directors

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

PRESIDENT

KATHY GOLD (Philadelphia)

In The Kitchen Cooking School chefkage@gmail.com (609) 206-4511

FIRST VICE PRESIDENT

STEPHANIE JAEGER (British Columbia) PearTree Provisions ssjaeger@shaw.ca (604) 377-5306

SECOND VICE PRESIDENT

ANITA LAU (LA/OC and San Diego) MHW Strategies ldei.board.2ndvp@gmail.com

THIRD VICE PRESIDENT

KERSTEN RETTIG (Dallas) Pret Marketing kersten@pretmarketing.com (214) 912-3154

SECRETARY

MARILYN FREUNDLICH (St. Louis)

Owner, Inclusively Yours Ceremonies marilynlfreundlich@gmail.com (314) 374-5881

TREASURER

BARB PIRES (Atlanta)

Henri’s Bakery & Deli piresb@bellsouth.net (404) 432-5541

CHAPTER BOARD LIAISONS

ROBIN PLOTKIN, RDN (Dallas) Culinary and Nutrition Communications Consultant

Founder, Board Mama robin@robinplotkin.com (214) 725-3947

submission guidelines

DEADLINES

ANASTASIA NICKERSON (Boston)

Anastasia's Food Consulting anastasiafoods@yahoo.com

BELINDA SMITH-SULLIVAN (Charleston and North Carolina)

Cookbook Author belinda@chefbelinda.com (803) 552-6450

IMMEDIATE PAST PRESIDENT

JENNIFER GOLDMAN (Cleveland)

Global Sales, HelmsBriscoe jennifer.LDEIBoard@gmail.com (843) 224-0198

Executive Director

GREG JEWELL

President, AEC Management Resources Louisville, KY 40204 info@ldei.org (502) 456-1851 x1

June Issue - May 1; August Issue - July 1; October Issue - August 30; December Issue - November 1

MEMBER MILESTONES

(Editor, Dottie Koteski)

To submit your milestone, go to this link:

http://link.ldei.org/ldei-membermilestones For any questions or issues, email the editor at MemberMilestones@ldei.org.

Include:

• CHAPTER

• DAME’S NAME

• Maximum 50 words for each Dame about personal honors or accomplishments, but not about new product introductions or other promotions. Please include a website URL, if applicable. Press releases and cookbook covers are NOT accepted

PHOTO: You may submit a high resolution quality headshot to accompany your news (see below), and agree to the photo permissions questions for the photo. Note: Due to space constraints, only two Member Milestones will be published per Dame per year.

CHAPTER PROGRAMS

(Editor, Nichole Bendele)

To submit your chapter program, go to this link: http://link.ldei. org/ldei-chapter-programs Up to 200 words about chapter events that have already occurred. For any questions or issues, email the editor at ChapterPrograms@ldei.org. Include:

• CHAPTER

• SUBMITTER’S NAME

• Maximum 200 words for each chapter.

• Captions for all photos submitted. Photos without captions will not be used.

Submissions that exceed 200 words will be edited to comply. Press releases are not accepted. We regret we don’t have space to print full menus but menu items can be included in the copy. Note: “Chapter Programs” and “Member Milestones” may be dispersed through LDEI social-media channels, as well as in print and online.

www.ldei.org

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.

DAME LUCILLE QUINONES HOOKER, SAN ANTONIO Restaurateur & Community Leader

Lucille Hooker, age 79, faced a brave battle with cancer, ultimately embracing Our Savior, Jesus Christ, on Monday, January 29, 2024 in San Antonio, Texas. Her legacy lives on in the hearts of those who cherished her. She will forever shine down on us as the most vibrant star in the night sky.

Lucille, born to Rudy and Adele Quinones, dedicated much of her life to serving the community at the family business, Jacala Mexican Restaurant, greeting their patrons with her undeniable warmth, elegance, and fashion until its unfortunate end in 2022.

In 1966, Lucille married Leroy Richter. Together, they had two sons, Lee and Wesley, remaining dear friends despite parting ways. Lucille's inner and outer beauty left a lasting impact on the Richter family, who mourn her deeply.

In 1984, Lucille's path crossed with Harry Hooker at a bank opening, sparking a love story that transcended time. Harry knew a good thing when he saw it, and so did Lucille. Harry had two children, Robert and Deborah, and Lucille had her two boys, Lee and Wesley, and together they all became one big, happy family. The beautiful blending of families brought joy, and the Hooker house became a haven for laughter and celebration throughout the years as their family multiplied.

Lucille was a member of the Dames d’Escoffier, Lo Bello and the Texas Restaurant Association, where she served on several different board positions. She was past president of the San Antonio Junior Forum Sustainers and a member in good standing of the San Antonio Gardenia Fine Arts Club and the Daughters of Republic of Texas.

Lucille is preceded in death by her parents, Rudolph and Adele Quinones, her younger brother Rudy, and her first husband, Leroy Richter. Lucille is survived by her loving husband, Harry V. Hooker, Jr.; sons, Leroy William Richter (Erin), Wesley Patrick Richter (Brittney), and Robert Vernon Hooker (Jennifer); daughter, Deborah Kay Jackson (Dennis); and grandchildren, Gage Wayne Jackson, Tyler V Hooker, Dawson Vernon Jackson, Jody Lynn Hooker, Finley Patrick Richter, Mila Grace Richter, Kate Rose Richter. She is also survived by her sisters Yolanda Wright and Cynthia Lambert and her sister-in-law, Sarah Elizabeth Hooker (partner, Harry Stinson). Lucille's cousins and numerous relatives also mourn her passing. As you gaze at the night sky and see the brightest star, let it be a reminder of Lucille's enduring light in our hearts.

DAME KAREN TENEBAUM, NEW YORK

Lawyer, Accountant, & Avid Advocate

September 4, 1959 – December 23, 2023

The New York Chapter, with great sadness reports that , a prominent tax attorney and certified public accountant who founded the Melvillebased law firm of Tenenbaum Law, P.C. to help clients navigate tax problems, has died, too young, too soon.

Karen graduated from Brooklyn College with her Bachelor of Science in Accounting, her Doctor of Law from Brooklyn Law School and her Master of Laws, Taxation from New York University Law School. She worked for several leading law firms before founding her own firm in 1996. In her four decades as an attorney and CPA, Karen focused her practice on tax controversy resolution, representing many restaurateurs before the IRS and New York State Department of Taxation of Finance. She worked with numerous restaurant owners helping them resolve tax problems that were destroying their business.

Yet, despite all her professional success and accolades, Karen’s passion was to share her enthusiasm for and experience with helping women-owned businesses. A self-pronounced foodie she regularly attended food events and had authored a cookbook.

“I have worked side by side with those in the food industry in the intensive program at the former French Culinary Institute (now the International Culinary Center) in NYC and as a volunteer at many food events. As a volunteer, I worked alongside top chefs Bobby Flay, Eric Ripert, Ina Garten, Marc Murphy, and Amanda Freitag. In addition, I teamed up with Leeann Lavin, author of Homegrown in the Hamptons and The Art of the Garnish, to write a cookbook about serving miniatures in shot glasses (verrines), the French way.”

She wanted to be a Dame.

Karen saw her LDNY membership as a way to continue to serve and help women in the food industry to be more successful. She felt LDNY’s commitment to helping women succeed in an industry that is already very challenging, aligned with her own life missions. Karen brought her passion to LDNY.

In her few years as a member, she took charge of the fundraising committee with boundless energy and fun—each summer welcoming LDNY into her home for a now beloved pool party.

LDNY will be honoring Karen with a named scholarship.

Karen is survived by her husband Larry Tenenbaum, daughters Allison Rosenzweig and Stacie Dubnoff, as well as four grandchildren, her parents Shirley and Martin Weinstein, and brothers Rich and Steve Weinstein.

DAME GAIL GRISSOM GREENE, DALLAS

Dallas’ First Food Stylist

Gail Greene, one of the earliest members of the circa-1985 Dallas Chapter, passed away peacefully on November 25, 2023. Gail graduated from Texas Christian University (TCU) in 1958 with a Bachelor of Science degree in Home Economics and began a long culinary career with many roles. Initially a junior high school teacher, Gail worked as a home economist for Texas Power & Light Company before becoming a recipe tester for the legendary Helen Corbitt of Neiman-Marcus’ Zodiac Room. The experience she gained working for the famed chef and cookbook author evolved into a lifelong love of food styling. Gail became the first food stylist in Dallas, working on television commercials and print materials for such clients as El Fenix, TGI Fridays, Pure Cane Sugar, Neiman Marcus Christmas Catalogs, Williams Sonoma catalogs, the American Heart Association and Frito Lay. Through this career, she styled food and catered board meetings for the Southland Corporation, where she met her future husband, Southland executive Howard Greene. Gail and Howard traveled the world together and were known for entertaining their many friends and large family. She served as president of the Dallas Chapter in 1997 and remained an active participant in the Dallas Chapter throughout the years. "Having Gail present at potlucks, business meetings and other Dames events brought a special connection from the trail blazers of the hospitality industry to the newer and up and coming Dames. Gail was heartwarming, kind and humble,” said former Chapter President Katie Natale. She will be much missed by her fellow Dames in Dallas.

DAME

The Dallas Chapter shares news of the passing of longtime Les Dames Maxine Levy

January 1, 2024. Maxine held a graduate degree in Home Economics from St. Joseph College, West Hartford, Connecticut. She was an award-winning food, hospitality, travel, fashion and health writer, editor and columnist for top-tier newspapers and magazines, including The New York Times, The Hartford Courant, Gourmet Magazine, The Dallas Times Herald and the Fort Worth Star Telegram. Maxine’s avid interest and deep research into culinary topics inspired others to pursue careers in the industry and to seek membership in Les Dames, including her daughter, Dame Rani Bolton, who is affiliated with the Atlanta Chapter. In the early days of her career, Maxine brought her young daughter, Rani, along with her when she conducted interviews in lauded kitchens. She recruited college student Rani to welcome guests and sell raffle tickets at Les Dames’ fundraisers. When Rani became involved in food service and industry sales, Maxine made the introductions that led to Rani’s invitation to membership. Well past the time she qualified for Emeritus status, Maxine attended and championed LDEI activities. “She was always willing to do anything to help the Chapter,” said friend and fellow Dame Margie McCallister, a sentiment Rani echoes. “Her entire life she chose to eat at Dame or Dame-supporting establishments,” said Rani. “She always looked to support people wanting to get into the field - it is part of why I do what I do every day.”

MAXINE LEVY, DALLAS Award-Winning Writer & Editor

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Vegetables are the star of Dame Anita Lau’s summer mushroom cold noodles. Photo credit Anita Lau.