One of the best things about being a DC Dame is the opportunity to really give back to the community! Here is the October 26th gathering of the Dames at DC Central Kitchen giving all their efforts to produce delicious food for the community in need. We also learned all about DC Central Kitchens mission through a well done video. Projects like this are a win-win for everyone! Go Dames!
Opening General Session Keynote speaker Chef and DC Dame Carla Hall welcoming us to Charleston. Reminding us to "own your power" and representing the DC Dames!
DC Dames volunteered at DC Central Kitchen's Nutrition Lab on October 26 to help celebrate Food Day 2015 and prepare meals for the Fresh Start program which delivers home-cooked meals to DC school children.
DC Dames Nancy Hart, Katherine Newell Smith, Joan Nathan, Ann Stratte, Drew Faulkner and Patricia Jinich at the Julia Child Award Gala.
DC Dame, Chef Amy Brandwein of Centrolina at CityCenter and author Ruth Reichl sharing a moment during Ruth's book tour for her newest, "My Kitchen Year."
The visual interpretations artists created of DC Dames Susan Delbert, Ruth Gresser, Carla Hall and Nora Pouillon for the Women Chefs: Artists in the Kitchen at the Mansion at Strathmore, exhibiting through Nov. 8, were featured, as well as Susan Callahan's involvement in creating the program, in an article titled "The Chef as Muse " in the Washington Post Magazine on October 11.
DC Dame Marjorie Meek-Bradley has been tapped to compete in the next Top Chef on BRAVO premiering December 3. Congratulations Marjorie! http://www.bravotv.com/top-chef/videos/playlist?clip=2846235
Adapting Japanese Cuisine from a Traditionally Chinese Cuisine Background” was the talk given by Dame Christiana Chiang and Rock Fu, Proprietor of Kizuna Sushi and Ramen, Chris' newest restaurant, located in Tysons Corner, Virginia. Attendees enjoyed a lavish assortment of pan-Asian creations including a "dragon" of sushi varieties (see photo), fabulous dumplings, appetizers, and bowls of ramen with pork belly and egg in a pork-veal broth that takes 18 hours to prepare from fresh bones.
Bonnie Benwick won the Association of Food Journalists' first prize in the 2015 Food Journalism Competition, Best Newspaper Food Feature Above 200,000 circulation, for her article in The Washington Post 's Food section, "'Salt to Taste,' Taken With a Grain of Regret".
Vickie Reh was named Chef/Wine Director of Via Umbria an Italian market in Georgetown and is now travelling in Umbria with the market's owners. Via Umbria, slated to reopen Nov. 1 after a remodel, features food, a large wine section, a cafe and an exhibition kitchen. The Via Umbria also owns an agritourismo in Umbria http://viaumbria.com.
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.