![]() A Dames (and friends) event Tickets: Click here to buy your tickets! Do you know where your food comes from? Who produces, processes, and prepares it, and in what conditions? Why is fresh food available in some communities and not others? And who—if anyone—is responsible for ensuring that everyone has access? With every bite of food we eat, we have an opportunity to help remake an unjust and unequal food system. Food for the People explores these questions by looking at the greater Washington, D.C. area’s food system and the inequalities that shape it. Join us at the Anacostia Community Museum as we take a deep dive into the food issues of the nation’s capital—past and present. This indoor and outdoor exhibition features artifacts, art installations, videos, and hands-on interactives. We will have a guide to take us on a special Les Dames Escoffier Washington DC Regional Chapter tour. The details: When: Saturday, September 10, 2022, at 2 pm Where: Anacostia Community Museum 1901 Fort Place SE, Washington, DC 20020 Who: Registration is open to Dames and one guest Cost: $10 per person. FREE parking on-site. Space is limited to the first 20 guests. Dames and guests only please.
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Nourishing the District - From Nutrition Programs to Food Policy - March 28 at 7pm via Zoom3/7/2022 The pandemic exposed food and nutrition insecurity across the country and in the Nation's Capital. Les Dames DC is hosting this Zoom program to highlight the work being done in the community by women who have taken on this public health challenge. This important panel will be moderated by Tambra Raye Stevenson, founder/CEO, WANDA; Women Advancing Nutrition, Dietetics and Agriculture. Panelists are Cheryl Bell, executive chef of Miriam’s Kitchen, the DC-based organization whose mission is ending chronic homelessness in the District, Mary Blackford, whose Market 7 gives underserved communities in Wards 7 and 8 a place to buy prepared food and fresh produce from Black-owned businesses, and Amanda Stephenson, whose Ward 8 Fresh Food Factory’s market sells affordably priced local products.
March 28, 7 p.m. Register in advance for this meeting: https://us02web.zoom.us/meeting/register/tZctduqrrTgiEtzCONMr2H1sMBiwTLNI_Zqu After registering, you will receive a confirmation email containing information about joining the meeting. THIS IS A FREE EVENT - PLEASE CONSIDER A DONATION While this event is free of charge, we respectfully ask that you consider a donation. Your generosity supports our scholarship program, which underwrites the professional studies and advancement of women in the food, beverage and hospitality industries and our grants program, which funds tax-exempt charitable or educational organizations that are making a difference in the global food community. If you would like to donate to Les Dames, please click here. Thank you! 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. State of Restaurants Panel: While restaurants are still struggling amidst the pandemic--with staff shortages, exhaustion and supply chain delays as added complications--the panelists who participated in the engaging October 26 panel, “The State of Restaurants,” seemed hopeful that the worst is behind us. Moderator Charissa Benjamin, founding partner of Savor PR, moderated the conversation with Kathy Hollinger, president and CEO of the Restaurant Association of Metropolitan Washington; Micheline Mendelsohn, deputy chief executive officer of the Sunnyside Restaurant Group, and Jeanine Prime, co-owner of Cane and St. James restaurants. On the silver lining side, the women agreed that they had made stronger connections with others in the restaurant industry, and that as busy working mothers, the time they spent at home made them realize how to slow down and say ‘no’ to non-essential projects. Trends likely to continue: QR codes for ordering, delivery services, alcohol-to-go. Is the honeymoon over for the public’s compassion towards restaurants? “Way over,” said Micheline. “That ship has sailed.” Click here if you missed this event but would like to watch it now.
We’ve made it through the hard part. There’s definitely light at the end of the tunnel. We’ve pivoted, we’ve adapted, we’ve changed and we’ve learned. The state of restaurants today doesn’t look the same as it did a year ago, and certainly not two years ago. We are a resilient industry and the road ahead, while it still holds challenges, looks promising.
Join Les Dames Escoffier DC on Thursday, September 30 as three industry leaders talk about what the future can hold, what lessons were learned and the situation as they see it. Moderated by Charissa Benjamin, founding partner of Savor PR, a DC-based full-service, woman-owned public relations agency representing hospitality and lifestyle brands, the panel will include: Kathy Hollinger, president and CEO of The Restaurant Association of Metropolitan Washington and the preeminent voice for the industry in DC. Micheline Mendelsohn, deputy chief executive officer of Sunnyside Restaurant Group, which operates and franchises six successful restaurant concepts nationally and internationally including We The Pizza. Jeanine Prime, co-owner Cane and St. James Restaurants Join the Les Dames d’Escoffier DC Chapter on Sunday, October 10 as we spend the afternoon at Fields 4 Valor, a small, not-for-profit Community Supported Agriculture farm in Brandywine, MD. Veteran Peter Scott, a trained Chef-Butcher-Cheesemaker, found that farming with a mission brought him peace that was hard to find in other work. For the last 3 years he has been providing fresh farm food to financially stressed Veterans and their families. The farm relies on volunteers to harvest and deliver to those in need; requests for his help have increased, and therefore, his need for some extra volunteer hands has increased too. We’ll be spending the afternoon at the farm helping to build box frames for bees, rake leaves and prepare the vegetable patch for the spring. Peter will talk to us about how a sustainable farm is created. There will be a bee keeper on hand to introduce us to bee keeping and an environmentalist who will introduce the youngest among us to bugs that help and hinder a farmer. After some hard work in the field, everyone is invited to gather at the fire pit to roast hotdogs and eat some sweet treats made by Dog Tag Bakery. Click here to buy your tickets for members of the public. Click here to buy your tickets - DC Dames only please When: Sunday, October 10, 1:30-5:30 p.m. Where: Fields 4 Valor, 14411 Baden Westwood Road, Brandywine, MD What to Wear: Sturdy shoes with over the ankle socks, long pants, long sleeve shirt, ball cap What to Bring: Sun screen, small water bottle, a folding chair or blanket Optional: gardening gloves, a rake, spade, hoe Tickets: $17 Members of LDEI; $20 Nonmembers. Tickets support Fields 4 Valor, and the scholarship and grant programs of Les Dames d’Escoffier-DC If it rains, the reschedule date will likely be Sunday Oct 24th. If a guest has to cancel, their ticket will be considered a donation. Kids are free but children over 12 would be most appropriate. No dogs are allowed. For more information, see: Fieldsforvalor.org www.facebook.com/fields4valorfarms https://today.advancement.georgetown.edu/georgetown-magazine/spring-2021/2021/from-battlefield-to-bakery-to-business/ Sponsored by Green Tables Committee. This event has been postponed but will be rescheduled shortly.
We’ve made it through the hard part. There’s definitely light at the end of the tunnel. We’ve pivoted, we’ve adapted, we’ve changed and we’ve learned. The state of restaurants today doesn’t look the same as it did a year ago, and certainly not two years ago. We are a resilient industry and the road ahead, while it still holds challenges, looks promising. Join Les Dames Escoffier DC on Thursday, September 30 as three industry leaders talk about what the future can hold, what lessons were learned and the situation as they see it. Moderated by Charissa Benjamin, founding partner of Savor PR, a DC-based full-service, woman-owned public relations agency representing hospitality and lifestyle brands, the panel will include: Kathy Hollinger, president and CEO of The Restaurant Association of Metropolitan Washington and the preeminent voice for the industry in DC. Micheline Mendelsohn, deputy chief executive officer of Sunnyside Restaurant Group, which operates and franchises six successful restaurant concepts nationally and internationally including We The Pizza. Ashleigh Pearson, owner of newly opened Georgetown chocolate shop Petite Soeur, is a Le Cordon Bleu graduate, who has worked at Marcel’s in DC and Thomas Keller’s Per Se, as well as being a Les Dames scholarship recipient. Take a culinary journey of Our Luscious Planet hosted by the Washington, D.C. Chapter of Les Dames d’ Escoffier. We’ll travel via Zoom each Wednesday in June to a new corner of our globe, unlocking the mysteries of exotic ingredients and novel cooking techniques. Led by five celebrated chefs, renowned cookbook authors and expert culinary instructors, guests will be whisked away on a virtual tour, complete with in-depth cooking demonstrations and expert wine or bespoke cocktail pairings from a member sommelier or mixologist. These demonstration classes offer a chance for you to sit back, take notes and ask questions in real time as you watch a pro at work. Recipes will be sent to you before each session. Get your tickets early--don’t let the journey begin without you! MAKE A DONATION! FOR EVERY $5 DOLLARS YOU DONATE YOU WILL RECEIVE A GIFT OF A RAFFLE TICKET. AS PART OF THE REGISTRATION PROCESS, YOU CAN DESIGNATE THE RAFFLE BOX THAT INTERESTS YOU. THERE WILL BE FIVE RAFFLES, ONE FOR EACH SESSION. Each virtual excursion will feature a hand-selected gourmet gift box of native spices and sundries to be raffled off. Thank you raffle tickets will be available for metropolitan DC/MD/VA area residents. The winning raffle ticket will be drawn at the conclusion of each workshop and the winning ticket holder will be notified by email. Check out photos of the raffle boxes below! Proceeds from Our Luscious Planet will benefit our fundraiser partner, Thrive DC, as well as Les Dames DC's grants and scholarships programs for women in the culinary arts. Thrive DC's meal program and re-entry program meets the needs of vulnerable women in the District of Columbia. There couldn’t be a more worthy organization for us to support. Click here to buy your tickets! GREECE June 2, Maria Kopsidas, Owner of Cookology Cooking School All Things Phyllo, Learn the Ancient Art of Creating Phyllo Dough Pastries (Lacto-ovo vegetarian)
ISRAEL June 9, Joan Nathan, Cookbook Author and PBS Series Host From Israel with Love, Joan Nathan’s Home-Cooked Favorites (Pescatarian)
IRAN June 16, Najmieh Batmanglij, Cookbook Author and Culinary Instructor Nush e-Joon, May Your Soul Be Nourished
THE PHILIPPINES June 23, Chef Evelyn Bunoan From Start to Finish: A Quintessential Three-Course Meal of The Philippines
LITHUANIA June 30, Chef Justė Židelytė Garden to Table, a Lithuanian Feast of Summer Produce (Lacto-vegetarian)
COST: Individual classes are $35 and the entire five series package may be purchased for $140, a discount of 20%.
You only need to purchase one ticket per session per household. Ticket sales are final and will not be refunded. If necessary, email us no later than 2 days in advance of the class (info@lesdamesdc.org) and we will assist you in applying your credit to another session. If you wish to transfer your zoom link to a friend or family member please notify us in advance. LOGISTICS: All global cooking classes are held via Zoom, and you will receive instructions for logging in via email after registering. Please download the Zoom application in advance. Cooking classes are recorded, and you will receive the link to the recording within a week after the class takes place. The link will be available for two weeks. As part of the registration process you will be asked to acknowledge that your face may be recorded, if your personal video screen is on when the meeting is in speaker mode. Les Dames DC and Thrive DC are partners on the fundraiser, Our Luscious Planet. Thrive DC's programs for women going through hard times will benefit from the fundraiser proceeds as well as Les Dames DC's culinary grants and scholarship programs for women. |
Les Dames d'Escoffier
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