| Education |
Chapters offer programs of interest to their communities that enlighten and stimulate, as well as opportunities to mentor promising women who want careers in the food, beverage and hospitality industries. |
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| Advocacy |
Promote women in our industries through networking and providing opportunities for education and career advancement. Work to advance the significance of foods and beverages in bridging cultural barriers. |
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| Philanthropy |
Create and support ways to give back to local chapter communities. |
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Events
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| 1. |
What Are We Feeding Our Kids?
Tuesday, September 14,2010, at Evening Star Cafe
Time: 6:30 p.m. for Panel Discusssion and Dinner
2000 Mt. Vernon Avenue, Alexandria, VA 22301
Price: Les Dames Members: $62.00 Inclusive
Guest of Dames: (1) per Les Dames member priced at $65.00 Inclusive
Non-Dames And Additional Dames' Guests: $70.00 Inclusive
RSVP: Before September 10,2010 at 202-973-2168 or www.lesdamesdc.org. Space is limited.
Click Here To Register
Parking: There is a small neighborhood parking lot behind the restaurant and ample street parking.
Metro: King Street is the closest Metro stop. Guests would then need to take a cab or bus to location.
If you have children(or grandchildren), know children, work with children, or are around children, you
probably noticed this: The way(that) many kids typically eat is different from that of children of
past generations, perhaps in some troubling ways. Snacking is at an all-time high. More childrent
are being fed through school breakfast and lunch programs that in any time in our history but what are
they being fed? What roles do restaurant and the food industry play in helping-or hindering-parents who want
to expose their kids to "real" foods? And why is that kids of the 21st century have more food options available
to them than ever before, yet Picky Eating--at all ages--has never been more pervasive?
Dame Nancy Tringali Piho, a 20-year veteran of the food marketing industry and the mother of two little boys, used
these questions and others as the basis for two years of research for her new book, My Two-Year-Old Eats Octopus: Raising
Children Who Love to Eat Everything(Bull Publishing). Join her as she leads a panel discussion on this fascinating topic.
Panelist:
Ed Bruske, founder, Parents for Better DC School Food and manager of the blog Better D.C. School Food, a daily account
of the food being served in Washington's public schools. A former-award winning reporter for the Washington Post, Ed
has in recent months undertaken an in-depth series of reports on the federally subsidized school meal programs, giving
readers unprecendented, eyewitness accounts from inside school kitchens.
David Varley, Executive Chef, Bourbon Steak Restaurant, Washington, DC developed a passion for the culinary arts at a young
age while watching his month tend the family organic garden which served his family and local restaurant of Sussex, NJ. During
his formative years. Varley was educated in the true meaning of eating locally and seasonallym and this approach is instrumental
to crafting the menu for the new Bourbon Steak opening within the luxurious Four Seasons Hotel in December 2008, Varley recently planted
a 500-square foot garden at Bourbon Steak and reserved a portion of the plot for a kids' garden. Varley partnered with the non-profit
organization Higher Achievement to educate children from the underserved areas on the importance of fresh local food.
And host Chef Will Artley of Evening Star Cafe, Alexandria, Born in Albuquerque, New Mexico, to a military family, Artley grew up
traveling the world and developing an interest in various foods. At Evening Star Cafe, Artley presents robusts, seasonal flavors in deceptively
simple preparations, His passion is for refined American comfort foods based on the best that the market has to offer.
Dinner Menu:
Slow-Roasted Kaleidoscope Carrot and Beet Salad wth Ewe's Blue Cheese
Wine Service: 2008 L'Cole #4, Chenin Blanc, Walla Walla, Washington
Crispy Rockfish with Boursin Gnocchi and Heirloom Tomato Puree
Wine Service: 2006 Domaine de la Desoucherie, Pinot Noir, Gamay Cheverny, Loire Valley, France
Local Peach Cobbler with White Corn Ice Cream
Wine Service: 2009 Vietti Moscato d'Asti, Piedmont, Italy
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