Summer Whitford was profiled in Food Service Monthly by Alexandra Greeley, Food and Wine Dive Summer Whitford. http://foodservicemonthly.com/food-wine-diva-summer-whitford/
Susan Barocas focused on the incredible egg in The Washington Post's March 20 Food Section cover story, Why We Need Eggs For Passover. Also, Susan is headed to Vancouver, BC on April 11 to present the keynote and a workshop at LimmudVancouver, one of an impressive global network of gatherings that celebrate the different aspects of Jewish life, culture and religious practices.
A glimpse of Janet Cam's life was featured in the CTGN (Chinese Global Television Network) Recipe for Life segment on February 15. https://america.cgtn.com/2018/02/15/recipe-for-life-janet-cam. Janet has also passed the Wine and Spirits Educational Trust's Level 1 for wine. Founded in 1969, the London-based WSET is regarded as one of the world's leading providers of wine education through rigorous courses and exams.
Dames are clearly the experts. Janet Yu and Pati Jinich were consulted in Tim Carman's Q&A column: in The Washington Post's March 26 Going Out Guide. https://www.washingtonpost.com/goingoutguide/restaurants/are-servers-at-asian-restaurants-really-judging-your-request-for-a-fork/2018/03/26/f44ca23a-2d4d-11e8-b0b0-f706877db618_story.html?utm_term=.b3257be6f92e
Amy Brandwein is a finalist for the James Beard Foundation Award for Best Chef Mid Atlantic.
Pati Jinich was a guest on ABC7 WJLA "Let's Talk Live" on March 1, promoting Women in Gastronomy. http://wjla.com/news/lets-talk/celebrating-food-with-pati-jinich as well as on WTOP News. https://wtop.com/food-restaurant/2018/03/3-ingredients-go-a-long-way-in-weeknight-cooking/ Pati is also a finalist for the James Beard Foundation Award for Outstanding TV Host for her PBS cooking show, Pati's Mexican Kitchen.
Paula Shoyer's recipe for chocolate quinoa cake from her new book The Healthy Jewish Kitchen was featured in Food52 as a Genius Recipe.
Nancy Hart's and husband Jerry Trice's Gunther & Co. was featured in Baltimore Magazine's 50 Best Restaurant 2017 and Nancy was profiled in its Meet the Makers, unsung restaurant heroes. http://www.baltimoremagazine.com/2018/3/5/50-best-restaurants-in-baltimore. Also, Nancy and Jerry are active in No Kid Hungry and are hosting their annual fundraiser for Chefs Cycle on April 10th at their restaurant. https://www.eventbrite.com/e/2nd-annual-no-kid-hungry-chefs-cycle-fundraiser-at-gunther-co-tickets-41841363645. They will be riding 300 miles in Santa Rosa May 15-17.
Debra Moser and her husband Mitch Berliner and their company, Meatcrafters, were featured in the February 28 editions of The Washington Business Journal.
Hurrah! Cathy Barrow, Amy Brandwein, Aviva Goldfarb, Rachel Hayden, Rosa Mendoza and Polly Wiedmaier
Cathy Barrow just signed a deal for her third cookbook, due to arrive October, 2019: When Pies Fly. Sweet and Savory Free-Form Pies and Filled Pastries, with Karen Murgolo, her editor at Grand Central Life & Style, a division of Hachette. She begins work on it right away! Cathy's second book by the same publisher, Pie Squared. Irresistibly Easy Sweet and Savory Slab Pies, is scheduled for release this October.
Amy Brandwein has been named a semifinalist for Best Chef Mid-Atlantic by the James Beard Foundation!
Aviva Goldfarb's first travel article was published in The Washington Post's Sunday Travel section. "If You Only Have Time for Three Meals In San Francisco, Make Sure They're Here."
Rachel Hayden is now director of marketing for Rebecca Linder's Linder Global Events team. In her new position she will head up Linder's social media and marketing efforts and work with its clients to amplify their messaging. Prior to joining Linder in January, she served as director of public relations for The Inn at Little Washington in Washington, Virginia for the past eighteen years. There she handled media relations and marketing, building its social media presence, acting as a project manager for the Inn's room and design projects as well as promoting Chef Patrick O'Connell
and his books and orchestrating the Inn's 25th and 30th anniversaries and other memorable events.
Rosa Mendoza left Adams Burch last March after nine years as a table top specialist and in April joined Long & Foster as a real Estate broker in its Bethesda office. (This is a nearly year-old Hurrah!)
Polly Wiedmaier's and Robert Wiedmaier's Marcel's restaurant has been named as a semifinalist by the James Beard Foundation for Best Service!
Sophia Maroon won the 2018 Good Food Award - Pantry for her "Dress It UP" Sesame Tahini Dressing. The awards ceremony was held Friday, January 19, 2018, at a gala in the historic San Francisco War Memorial in San Francisco, California.
Carla Hall was a presenter at the American School Counselor Association and ReachHigher celebration on Feb. 2 at the John F. Kennedy Center for the Performing Arts in Washington, D.C. where former First Lady Michelle Obama was the keynote speaker.
Nongkran Daks was featured in The Washington Post Magazine's story on December 31 about pandan, the trending tropical plant whose leaves are a traditional ingredient in Southeast Asian cooking.
Domenica Marchetti's article in The Washington Post on lasagna with homemade pasta led the Food section December 27.
Thanks to Hill Center DC for hosting the Les Dames-WCR, November 15, 2017 forum on sexual harassment in the restaurant industry, and to Nycci Nellis for moderating the panel.
Dames gathered to hear Jose Andres and Alice Waters, with moderator Washington Post Food Anchor Mary Beth Albright, at The Washington Post's Food for Thought. Alice discussed the intersection of food and education. Jose, inspired by a revelatory Chez Panisse dessert of an unpeeled Kishu tangerine and Barhi dates spoke of his work at World Central Kitchen to bring good food to those in need. Both are exemplars of using the power of food to change the world "one plate at a time." Click here for more information.
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.