Wine & Stories: A Conversation with Dana Cowin, Sept. 20 6pm at the Four Seasons Hotel

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Join us for a sommelier-led wine flight and canapes reception followed by a conversation with Dana Cowin, former Food & Wine editor in chief, conducted by Anna Spiegel, Washingtonian food editor. 

This event celebrates Cowin’s just-launched zine Broadly Speaking based on her popular podcast, which highlights “the generosity of women and awe of the whole human experience, bringing together in one place everything from heartbreak and humor to recipes and empowerment."

Ticket Cost:  $85 per person (Members of the Public)
                     $75 per person (DC Dames Only)
Tickets include a complimentary issue of Broadly Speaking
Valet parking for $15 at Bourbon Steak is available to everyone who attends this event.

A portion of the proceeds will go to support Les Dames d'Escoffier DC Regional Chapter’s fundraising for grants, mentoring, scholarship and education programs and operations to help support women to succeed in culinary-related industries.  Advance registration required. f

Dana Cowin is a tastemaker and innovator in media, food and branding. Her work spans advising creatives, founders and non-profits and creating editorial content through podcasts, social, video, zines and books. With more than twenty years’ experience as the Editor in Chief of Food & Wine magazine, Cowin has curated collections of extraordinary food, bringing attention to the remarkable women behind the products. An award-winning influencer in the food world, she is a sought-after speaker on topics from trendspotting to lifestyle and motivation, entrepreneurship and of course, good food! She is host of Speaking Broadly, a podcast that features visionary women at the intersection of creativity, sustainability, and food.
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Anna Spiegel is a Food Editor at Washingtonian magazine. She has spent over a decade covering Washington’s dynamic dining and drinking scene for the monthly print publication and online—reviewing restaurants, writing features, and covering a variety of culinary happenings. Prior to joining Washingtonian, Anna earned a degree from the French Culinary Institute in New York and an MFA degree from Columbia University, often splitting time between professional cooking and jobs in journalism.