A pizza pioneer jumps into the fast-casual game. But can she stand out? After opening three locations of Pizzeria Paradiso, Ruth Gresser is moving into quick-service pizza with Veloce, located downtown at 18th and L streets NW. Click here to read the entire article from The Washington Post
Today we are highlighting celebrated cookbook author Dame Paula Shoyer. She's just come off a whirlwind tour of her latest creation, The New Passover Menu. We are so proud of Paula's accomplishments! Find out who surprised her at one of her events!
... Here's our interview
The best part of being a DC Dame:
The opportunity to meet women who have accomplished so much and inspire me to keep searching for new business opportunities
My biggest career challenge to date:
I was a lawyer and then a speechwriter before I went to pastry school in Paris which changed the course of my life. I was writing dessert cookbooks and became known as "the kosher baker," and then had the chance to write a food book that has expanded the areas of food that I have become an expert in
My favorite kitchen utensil: silicone spatulas
My thoughts on holiday traditions and the food that is prepared:
So many people like to try out new recipes all the time, but when it comes to holiday cooking and baking, I believe it is important to repeat family favorites that your friends and family will aalways associate with that holiday. Holidays are a great time to serve traditional recipes so they do not get lost and a new generation can enjoy them.
My favorite DC restaurants( when I'm not cooking that is!):
Le Diplomate, Blacks in Bethesda, Blue Star kosher tex-mex in Rockville, Bourbon Steak
The funniest thing that happened to me in my most recent book tour:
I met two older cousins that I have never met before. One came to my Les Dames event in Chicago
I give back to my community by:
volunteering at Miriam's Kitchen, doing discounted of free events for some charities, and mentoring young kosher cooks and bakers who are starting their careers.
I just finished a spectacular book tour to promote The New Passover Menu, my first food book after two dessert cookbooks (The Kosher Baker and The Holiday Kosher Baker). The book is organized into eight menus and is an easy, modern, and healthy approach to cooking for a holiday known for heavy, leaden food and desserts. The recipes bring international and trendy recipes to the Passover table. I did 20 events in two months, both around the US and in Israel, including one at the US ambassador's residence there where I met Israeli foodies in all areas of food and journalism. I also did many radio shows and TV appearances to promote the book, all booked by Los Angeles Dames Trina Kaye. The media coverage was beyond expectations, but the best aspect of the tour was when strangers emailed me their holiday menus from the book, or sent to me photos of their recipes. I was thrilled to enhance the celebration of Passover this year.
Monica Bhide upon the April 27 publication of her collection of food essays A LIFE OF SPICE. Monica is self- publishing her book: http://www.amazon.com/Life-Of-Spice-Stories-culture-ebook/dp/B00VAGJNYM . It has received stellar endorsements from Tim Carman of The Washington Post, New York Times Magazine columnist Francis Lam, author Elissa Altman and The Food Network's Chopped judge Maneet Chauhan, among others.
Pati Jinich for her appearance on the Kojo Nnamdi Show Wednesday, April 15. http://thekojonnamdishow.org/shows/2015-04-15/pati-jinich
CHOW presents "Medieval Arabs Ate Sandwiches, Too: Bazmaward and Awsat for the Record" Sunday, May 3, 2015
The Culinary Historians of Washington Are Pleased to Present
“Medieval Arabs Ate Sandwiches, Too:
Bazmaward and Awsat for the Record”
Sunday, May 3, 2015
2:30 p.m. to 4:30 p.m.
Bethesda/Chevy Chase Regional Services Center
4805 Edgemoor Lane, Bethesda, MD
Meeting Room A
Through research in medieval Arabic records, educator and author Nasrallah has found that the sandwich was not invented in 18th century England. Brick-oven breads, both spongy and crusty and thin malleable varieties, were used by Arab cooks to make sandwiches, called awsat and bazmaward, that were popular snacks purchased at food markets, and offered as hors d’oeuvre before the main hot meal. And the medieval Arab sandwich was not an isolated accomplishment: its lineage and culture can be seen in the evolution of today’s shawirma, disseminated by Middle-Eastern immigrants first to Sicily, where the Arabs ruled for centuries, and then to other shores, as far away as New Orleans.
Nawal Nasrallah is a native of Iraq who received her MA in English and Comparative Literature from Baghdad University in 1977. She worked as a professor at the universities of Baghdad and Mosul teaching English language and literature between 1977 and 1990, when she moved to the United States. She is currently she is an independent scholar, researcher, and food writer. She is a member of the Culinary Historians of Boston and regularly speaks on Iraqi/Middle Eastern cuisine, its culture and history—ancient, medieval, and modern—to college students, culinary groups, schools, and libraries. Her published books include Annals of the Caliphs’ Kitchens: Ibn Sayyar al-War-raq’s Tenth-Century Baghdadi Cookbook (Brill, 2010) and Delights from the Garden of Eden: A Cookbook and History of the Iraqi Cuisine, (Equinox Publishing, 2013). For more information, contact Claudia Kousoulas at 301-320-6979 firstname.lastname@example.org or www.chowdc.org
This is a free event, no reservations necessary.
Here's your chance to meet a lot of Dames! This past weekend was an amazing event at Mama Rouge restaurant in Georgetown.... Dames and non-members enjoyed a special four-course brunch, Southeast Asian Food with a French Accent at Mama Rouge on Saturday, April 18. Dame Aulie Bunyarataphan, the restaurant’s chef and owner, gave a talk about the courses that included Southeast Asian specialties with a French accent in the wine selections and European-style dessert. She said that Mama Rouge was her grandmother. A native of Thailand, Aulie previously had a restaurant at this same location called Bangkok Joe’s. The space was redesigned for the new concept. Aulie’s beverage director spoke about the French varietal wines paired with the courses. Gail Forman planned the program with the help of Second Vice President (Programs) Eileen Dykes. All 23 attendees had a great time and enjoyed generous amounts of terrific food. Several people took home doggie bags! Many thanks to Dame Aulie for the wonderful event.
Photo: Gail Forman, Eileen Dykes, Aulie Bunyarataphan, and Drew Faulkner, Chapter President. Photo by CiCi Williamson
We are so proud of Dame Polly Wiedmaier and husband, Chef Wiedmaier, along with RW Restaurant Group opened Villain & Saint last night! Look at Chef hamming it up! And what about those drinks! ... Let's give them a very hearty congratulations, cheers, mazel tov, salute, and sante for yet another restaurant hit!
Today we want you to meet chef extraordinaire Dame Danielle Turner! Wait till you find out what an innocent mix up caused major hilarity during her culinary externship!
The best thing about being a Dame:...
Definitely the secret handshake! Seriously, I've really enjoyed getting to know so many talented and accomplished women.
Biggest career triumph to date:
I have two. My first national television appearance - I appeared on three episodes of the Mr. Food syndicated cooking show and I got to work as food stylist for the Meals on Wheels cookbook.
Funniest/Most Embarrassing Thing that happened in my career:
The first night of my restaurant externship in culinary school I made a base for 200 soufflés with salt instead of sugar. The salt and sugar were in two huge unlabeled bins right next to each other. Lesson learned.
If I didn't have this career, I would be:
An anchor on The Today Show or a writer.
My favorite kitchen utensil is:
My tongs. They're like an extension of my hand
HURRAH! Cathy Barrow, Cynthia Glover, Aviva Goldfarb, Pati Jinich, Michelle Pouteaux, Nora Pouillon, Amy Riolo and Susan Soorenko
Cathy Barrow for winning the 2015 IACP Single Subject Cookbook Award for Mrs. Wheelbarrow's Practical Pantry (W.W. Norton). https://www.youtube.com/watch?v=8wH7Vq7Rtgo
Cynthia Glover for being chosen as a marketing, editorial and graphics consultant with Ellicott City, Md and architectural firm KGRW & Associates on a study to help Howard County Government prepare for the aging Baby Boomer generation. Its goal is to find how it can become a premier, aging-friendly community for those boomers and their caregivers.
Aviva Goldfarb for becoming a monthly contributor to The Washington Post's On Parenting online column, writing about food and family. Here is her first post: http://www.washingtonpost.com/news/parenting/wp/2015/04/01/should-family-dinner-trump-extracurriculars/
Pati Jinich for the fourth consecutive season of Pati's Mexican Table on PBS and public television stations nationwide. The new 13-episode season begins airing on the weekend of April 4, 2015.
Michelle Poteaux on her RAMMY nomination as Pastry Chef of the Year. This is the third time Michelle, Pastry Chef and Owner of Bastille and Bistrot Royal, has been nominated. The awards ceremony will be held June 7, 2015.
Nora Pouillon for providing one of six LDEI Legacy Awards which offers a one-week workplace experience to non-Dame women in the US, UK and Canada in four categories: culinary; food/wine journalism; wine; and farm-to-table. Perhaps you know someone who might wish to apply for an award. The deadline is April 27, 2015. For more information: http://www.ldei.org/index.php?com=home&action=readnews&id=163
Amy Riolo for the release of her sixth book The Ultimate Mediterranean Diet Cookbook: Harness the Power of the World's Healthiest Diet to Live Better, Longer on April 1. The book includes the latest research and clinical findings on the diet along with 100 authentic recipes, Mediterranean lifestyle tips, and Amy's memoir from living and working in the region.
Susan Soorenko for being nominated for a Women Chefs and Restaurateurs Women Who Inspire Award: the Laurey Masterton Golden Amulet Award recognizing women entrepreneurs in the foodservice industry. This is the first year for the award named for the golden amulet Ms. Masterton wore. It was filled with 1/12th of a teaspoon of honey -one worker bee's lifetime production. The ceremony will be held April 20th at WCR's 22nd National Conference in New York hosted by Carla Hall and Gail Simmons.
Join us at the National Museum of American History in 2015….after hours.
Enjoy evenings of food, drinks, and dynamic conversation that connect you with the past to make sense of the present and shape the future. Cheers to history!
May 13: Sushi for Sale
6-8:30pm, Warner Bros. Theater, Enter at Constitution Avenue NW
How did a Japanese delicacy become an American snack? Through conversation, demonstrations, collections objects-out-of-storage, and food and drinks, this program will explore sushi’s status as an American supermarket staple.
Buy tickets for this event
Join us at the National Museum of American History in 2015….after hours. Enjoy evenings of food, drinks, and dynamic conversation that connect you with the past to make sense of the present and shape the future. Cheers to history!
April 8: What the Cluck?
6-8:30pm, Warner Bros. Theater, Enter at Constitution Avenue NW
Buy tickets for this event
How did chicken become America's go-to white meat? Join farmers and Smithsonian historians for a conversation on the past, present, and future of chicken in America. From large-scale chicken production to backyard coops, from food safety to chicken marketing, how has American agriculture changed over time? After the panel, enjoy farmhouse-style beers from Right Proper Brewing Company, live bluegrass from By and By, and delicious food while continuing the conversation with chicken coop demonstrations from Rent a Coop, objects on display, and much more.
Les Dames d'Escoffier DC
LDEI is the premier organization of influential professional women who are committed to the advancement of education and philanthropy in food, beverage and hospitality for the good of the global community.