Join us on Saturday, March 23, for a multi-sensory event hosted by Les Dames d’Escoffier Washington D.C. Regional Chapter and the Common Grain Alliance, We'll enhance your understanding of the regional grain supply chain, introduce you to local millers and producers, and show you how to incorporate more local flours in your home cooking and baking. This is a unique opportunity to learn about the Mid-Atlantic Grain Movement that is reinvigorating local grain production for food and beverages. Tickets must be purchased in advance by clicking here. The packed afternoon program will feature: a panel discussion with local grain farmers, millers, and bakers,; a virtual mill tour; a regional grain product tasting; a pop-up mini grain shop/grain showcase offering local flours, grain products and beverages; a hands-on class comparing commercial all-purpose flour vs. local flour in cookie making (14 participants only; first-come, first-serve). ON THE PANEL Madelyn Smith, executive director, Common Grain Alliance, panel moderator https://www.commongrainalliance.org/ David Sachs, of family-owned Grapewood Farm, producing organic small grains and stone-ground flour in Virginia’s Norther Neck https://www.grapewoodfarm.com/ Gabriel Key, founder, Foggy Mountain Pasta and Milling https://foggymountainpasta.com/ Abby Levine, owner of Maple & Rye Bakery, opening in a brick & mortar store in downtown Brunswick, Md., later this spring. https://mapleandryebakery.com/ PLUS representatives from: Wheatland Spring Farm + Brewery, Saatva Bakery, Seylou Bakery and more! WHERE: Hill Center DC at the Old Naval Hospital, 921 Pennsylvania Ave. SE; Eastern Market Metro station is a block away. Street parking available nearby. WHEN: Saturday, March 23, 1:30-5 pm 1:30 pm-2:45 pm for limited-space cookie class; 15-minute break; 3:05 pm-4 pm panel discussion; 4-5 pm, regional grain tasting and showcase TICKETS: (Choose either with or without cookie class) Panel discussion, sampling and 1 beverage (beer or barley tea), grain showcase, pop-up shop access, WITH cookie class (14 participants only for the class, first-come, first-serve): $70 for Dames and CGA members; $80 for general public Panel discussion, sampling and 1 beverage (beer or barley tea), grain showcase, pop-up shop access (WITHOUT cookie class): $50 for Dames and CGA members; $60 for general public A portion of the proceeds from this event will go toward funding grants + scholarships for young women in the culinary field, and to the CGA.
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We've gathered experts from our Les Dames DC chapter and elsewhere to enhance your chocolate knowledge just in time for Valentine's Day. Please be sure to register in advance so we can email you to zoom link. Here's what to expect:
Winnette Ambrose McIntosh, owner of Souk Bakery in DC, will highlight Trinidad’s contributions in the world of chocolate. Sheilah Kaufman, cookbook editor and author, will fill you in the surprising cultural connection between Jews and chocolate. Fran Costigan, vegan cookbook author, will guide you to the best options for vegan chocolate. Carolyn Crow, former pastry chef and chocolatier, will offer a primer on how to choose the right chocolate (while you could be nibbling on a sample from her recommended list!). Rabia Kamara, owner of Ruby Scoops Ice Cream & Sweets in Richmond, Va., will demo one of her favorite recipes. Your registration confirmation will include a list of Carolyn's favorite chocolates, so you can buy a few in advance to sample during her presentation! This session is free for all! But if you're in a giving mood....a $5 donation will help support our mission to nurture the careers of women in the culinary, hospitality, and related communication disciplines. Thank you! Join us in our FREE crowd source-style session where we'll be sharing tips and offering strategies for holiday and winter entertaining.
Among the topics we'll be tackling: simple kitchen tips favorite seasonal dishes beverage recipes/wine recommendations social media/photographic advice tried-and-true party organization recycling/reusing seasonal charities and nonprofit opportunities even a good smattering of lessons-learned "don'ts" We expect this to be a lively, interactive online presentation that highlights some of the many skills, talents, and the expertise Dames have to offer. So register to join us and spread the word! Registration is required. Zoom link will be emailed to registrants a few days before the event. Click here to register. We hope you will join us on November 15th for this fascinating online presentation. Find out how Black Marylanders made sauerkraut their own, learn about beaten biscuits, and much more! Holiday foods are even more satisfying when you get a taste of the history behind them. Registration in advance is required. Click here to register!
Join us on Thursday evening, Oct. 19, from 6:30-7:45 pm for an online deep dive into bean cookery with Kim O'Donnel, a respected vegetable cookbook author and longtime proponent of healthful eating. The veteran chef-instructor will share her expertise and tips related to the wonderful world of legumes, her favorite varieties, and old and new ways of preparing them. A former food writer for The Washington Post and several other newspapers big and small, Kim was the first Meatless Monday blogger. Most recently, she served as recipe editor for the forthcoming cookbook from Philadelphia chefs Michael Solomonov and Steven Cook. The thing she is most proud of in recent years: going to Poland in April 2022 as a World Central Kitchen Volunteer cooking for Ukrainian refugees. Free for Dames, $25 for the general public.
Registration required. Zoom link will be emailed to registrants a few days before the event. Click here to register! Join us for a day of learning and community building with Les Dames DC!
Meet the DMV's leading women in food, beverage, and hospitality as they share their expertise in advocacy, content creation, and kitchen wisdom. Participants include Joan Nathan, Tambra Raye Stevenson, Jamie Leeds, Bonnie Moore, Mary Beth Albright, Amy Brandwein, Susan Barocas, Charissa Benjamin, and many more. Proceeds of this generously sponsored forum, held at DC’s historic National Union Building, will go toward supporting women and women-led food-related organizations in the DC area, through grants, mentoring, and scholarships. Advance registration required. Click here to register. Click here to learn more about the full day of activities. Please join us for a virtual conversation
Vegan Means Business: Embracing Plant Power Wednesday, August 9, 2023 | 5:00 to 6:30 PM Tickets must be purchased in advance. Click here for your tickets! Cost: General Admission $25, Free for Members of Les Dames d'Escoffier International. Zoom link will be emailed to registrants a week before the event. Join Les Dames DC chapter for a fun and informative pupusa-making workshop in honor of World Refugee Day, on June 20, 2023. Dame Ana Reyes, owner of El Tamarindo, the nation’s first El Salvadorian restaurant, will share her family’s history from leaving El Salvador to establishing a community landmark in Washington DC. You’ll learn to make mouthwatering pupusas from scratch and about the cuisine and culture of El Salvador. Our Global Culinary Initiative Chair, Dame Amy Riolo, will discuss the mission of World Refugee Day and how to help during the current crisis. Tickets must be purchased in advance. Cost: General Admission $55; $45 for Members of the DC Regional Chapter of Les Dames d'Escoffier. Ticket price includes workshop, 2 pupusas, 1 non-alcoholic beverage & gratuity. Click here for your tickets! Dame Ana Reyes is a first-generation Salvadoran American entrepreneur, community activist, and operator of El Tamarindo, her family’s 40-year-old Salvadoran and Mexican restaurant located in Washington, D.C.'s Adams Morgan neighborhood. El Tamarindo has become a community staple and is credited with popularizing pupusas, El Salvador’s national dish, a thick flatbread that can be stuffed with various fillings. Ana is passionate about sharing her family’s legacy and culture through food. 6:30 pm Welcome, Meet & Greet 7:00 pm Workshop begins There is very limited street parking available. The closest Metros are U Street Cardozo and Dupont, each .5 miles away. The closest parking garage is Colonial Parking at 2421 18th St NW. A portion of the proceeds will go to support Les Dames d'Escoffier DC's Regional Chapter's fundraising for grants, mentoring, scholarships, education programs and operations to support women to succeed in culinary-related industries. Chef Todd Gray and Dame Ellen Kassoff, our hosts with the compost, will share their sustainability journey and pass along valuable tips on how you can start composting and save money by rescuing valuable ingredients you’re probably tossing. Wasting food wastes all kinds of resources and contributes to greenhouse gas emissions. By embracing seed-to-stem cooking and diverting food waste into compost, we can help reduce methane emissions and produce an invaluable resource — often referred to as “black gold” — for growing food and maintaining healthy soil.
The afternoon will begin with a tour of Equinox’s composting system, followed by a cooking demo with Chef Todd where you’ll get to taste some surprisingly scrappy snacks. We’ll toast to compost with cocktails and mocktails made with ingredients that often go to waste, and end with insights from a panel of sustainability experts: Caroline Howe, Aspire Program Coordinator, Innovation & Equitable Development, DC Department of Small & Local Business Development Jeffrey Neal, Founder & CEO, Loop Closing Lela Singh, Retail and Social Media Manager, Teaism Tea Shop During the event, you’ll have the opportunity to bid on sustainable lifestyle items at the silent auction and raffle. Proceeds of the auction and raffle will fund the Les Dames DC Chapter’s grants and scholarships program in support of the advancement of women in the food, beverage, and hospitality industries. Metro accessible via Farragut West and Farragut North stations. Cost: $35 for members and non-members and includes passed bites and one drink. Tickets must be purchased in advance, click here to buy your tickets. You don't want to miss this! On Sunday, February 20 as New Orleans natives, Simone Rathle and Chef David Guas take you on a MARDI GRAS culinary (and cocktail!) journey. Chef Guas, the award-winning founder of Bayou Bakery, will create a favorite Mardi Gras dish – New Orleans Style Shrimp & Grits. Those who sign up will get the recipe in advance so that you may cook along with Chef Guas (and have that delicious recipe for dinner that night.) To whet your Louisiana whistle, Simone will craft a cocktail so that you may toast the Mardi Gras celebration as though you were right there on Bourbon Street. And… there will likely be King Cake involved. Sunday, February 20 at 6 pm. REGISTRATION REQUIRED IN ADVANCE TO OBTAIN ZOOM LINK. Click here to register. Please sign up by Saturday, Feb 19 so that we may forward the recipes to you. |
Les Dames d'Escoffier
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