DC Dame Carl Hall "culinary ambassador" for the cafe at the new National Museum of African American History and Culture
DC Dame Carl Hall is interviewed in this article from the September 21st Washington Post's Food Section on her role as culinary ambassador for the museum's renamed cafe and its African American menu. Click here to read the entire article.
Monica Bhide's first novel, Karma and the Art of Butter Chicken (Bodes Well Publishing, 2016) was released Friday, September 15. Aviva Goldfarb and Amy Riolo gave her a book party on Sunday, September 18. The book has also been selected by the DC Dames as its November Book Club read. It is about an orphan's journey to fulfill what seems like an impossible dream: to feed the hungry and nourish their souls.
Olga Boikess wrote an article for the October edition of WHERE magazine about where top DC chefs go to celebrate in restaurants. Among the chefs she interviewed, Nora Pouillion, provided fascinating insights into the "new" fine dining. Since WHERE is distributed free in DC hotels; it will be a perfect way for our visiting conference Dames to know THE restaurants. It also will be a valuable tool in our hospitality room. http://www.wheretraveler.com/washington-dc/chef-talk-go-spots-special-occasions
Nancy Hart was profiled in Baltimore Biz Journals as an Enterprising Woman.
Cathy Barrow is writing a new column for The Washington Post Food section. BRING IT! is about foods we bring to gatherings, from slab pie to chili and everything in between.
Carla Hall was interviewed in the August 29 edition of Eater.com http://www.eater.com/2016/8/29/12611028/carla-hall-interview-eater-upsell
Pati Jinich's, Pati's Mexican Table, premieres its fifth consecutive season on PBS and public television stations nationwide this weekend, September 10-12. The show is scheduled to air on WETA, Saturday, September 10 at 11:30 a.m.
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.