Hurrah! Jessica Botta, Ellen Kassoff, Carla Hall, Sandra Miller, Toni Tipton-Martin, Jessica van Dop De Jesus and CiCi Williamson
Jessica Botta is a participant in the Virginia Food Systems Leadership Institute, a multidisciplinary program conducted this summer by University of Virginia, Virginia Tech, Virginia Commonwealth University, James Madison University, and George Mason University. The program focuses on sustainable food systems through the lens of equity as well as building leadership competencies in sustainable food systems advocacy.
Ellen Kassoff and her husband Todd Gray held an official ribbon cutting for their most recent venture, Federal Fritters on May 27. Click here for the article.
Carla Hall is hosting Best Bakers in America on the Food Network. You can stream episodes here https://www.foodnetwork.com/shows/best-baker-in-america.
Sandra Miller was featured in the story, "Trends in Agriculture," on page 22 of the LDEI Spring Quarterly. The owner/farmer of Painted Hand Farm in Mount Holly Springs, Pennsylvania, discusses her own experience stating “the biggest trend I’m seeing is a push beyond Certified Organic to address social, economic, and environmental issues.” Read more of about Sandra in the magazine you should have received in the mail or here https://www.ldei.org/uploads/archives/102.pdf.
Toni Tipton-Martin has been awarded the prestigious Julia Child Award for her prolific work exploring and highlighting African American Cooking as an editor, instructor, speaker, historian, author and journalist. She will be presented with the award November 4 at the Smithsonian’s National Museum of American History. Click here for the article.
Jessica van Dop De Jesus's article "6 Traditional Foods You Absolutely Must Try in Puerto Rico" was published May 27 in Travel and Leisure magazine. She details where and what native dishes you should indulge on when enjoying an island vacation in her native Puerto Rico.
CiCi Williamson was elected president of the McLean Newcomers and Neighbors Club on May 19. The 140-member women's club, celebrating its 52nd anniversary, was founded in 1969 with a purpose to create new friendships, provide opportunities for socializing, and to acquaint residents with the community. CiCi also designs the monthly newsletter for the club.
Carla Hall will appear in PBS’s first celebrity edition of Antiques Roadshow May 10 at 8 p.m.
Linda Roth was voted Treasurer of the board for the Adams Morgan Partnership Business Improvement District (AMPBID). She will now also be part of the Executive Committee for the AMPBID.
Carole Sugarman’s article “Someone’s in the Kitchen,” about kids cooking during the pandemic, was published in the May/June issue of Bethesda Magazine. Susan Callahan, Paula Shoyer, Sheila Crye, and new member Carolyn Crow were interviewed for the story.
Hurrah! Jessica Botta, Sheila Crye, Carl Hall, Johanna Mendelson Forman, Tambra Raye Stevenson, Ellen Kassoff and Erinn Tucker
Jessica Botta is pursuing her Master of Arts in Food Studies at New York University's Steinhardt School of Culture, Education and Human Development. As the university moves back toward in person learning in the fall, Jessica will be dividing her time between DC and New York.
Sheila Crye interviewed chef, teacher and cookbook author, Jacques Pépin, for the International Association of Culinary Professionals. The video was recorded and is accessible to members via the IACP website.
Johanna Mendelson Forman will speak at the virtual World Food Travel Association Summit, FoodTrex on April 16. She will discuss “Gastrodiplomacy 101” An Introduction to Nation-Branding for Travel Professionals. (Use code knr338 for discount). Additionally, she is the featured speaker for The Oxford Food Symposium’s April 22 edition of “Kitchen Table Dialogues”, discussing whether the kitchen remains the new venue of foreign policy.
Salamander Resort and Spa hosted Carla Hall at Harimanns Virginia Piedmont Grill for a sold-out Sunday Supper March 29.
Tambra Raye Stevenson celebrated the fifth Anniversary of WANDA by launching the WANDA Fellowship to fund, mentor, and provide twelve week field experience in partnership with Good Food Markets in its upcoming Ward 8 location. This week she was invited to speak on racial equality in food and nutrition as part of National Public Health Week at Drexel University. She is the original author and spokesperson of the Black Health Bill of Rights launching this month by the national Council of Black Health.
Ellen Kassoff and Erinn Tucker were honored by the Restaurant Association of Metropolitan Washington during Women’s History Month for their professionalism and tireless work in our community.
Kristen Hartke's article "Family Recipe Box" featured in the March edition of Better Homes & Gardens.
Ellen Kassoff and husband, Todd Gray, opening Federal Fritter, a snack shop and eat bar in Rehoboth Beach.
Ris Lacoste's restaurant Ris, listed as one of "Tom Sietsema's 8 Favorite Places to Eat Right Now" in the February 23 Food section of the Washington Post.
Deb Lindsey's photography featured in Tom Sietsema's February 12 review "Now That's Room Service: What it's like to Check into a Hotel Just for Dinner" for the Washington Post.
Sophia Maroon's story "How I Turned My Mom's Recipe into an Award-Winning Food Business" as told by Jen Marshall for the February edition of Bon Appetit.
Hurrah! Cecilia Glembocki, Carla Hall, Kristen Hartke, Kathy Hollinger, Katherine Miller, Marie Ostrosky, Jessica Van Dop Dejesus and Polly Wiedmaier
Cecilia Glembocki and Mary Rapoport of the Virginia Egg Council contributed egg salad lunches over the past 2 months to more than 700 frontline workers at local Virginia healthcare institutions as a part of their Weggsdays! Thanks A Dozen Lunch program.
Carla Hall on NBC’s “Christmas Spectacular Starring the Radio City Rockettes” December 2, 2020.
Kristen Hartke's article, “Believe It or Not, You Can Make Great Pizza Without Cheese, Here's How" was published in the Washington Post January 5 online edition.
Kathy Hollinger was named “COVID-19 Response Leader of the Year” by the Washington Business Journal.
Katherine Miller has left the James Beard Foundation and moved back to Washington DC. She's reopened her consulting firm, Table 81 LLC. She focuses on policy, advocacy and strategic program design. She's on Instagram & Twitter @table81 and her website is www.table81.com.
Katherine Newell Smith's husband, Alan Miller, was named one of Washingtonian’s “2020 Washingtonians of the Year.”
Marie Ostrosky styled food for the accompanying photography on David Hagedorn's article “Give In To Pandemic Cravings, Starting With Homemade Cheesesteak Sandwich” published December 10, 2020 in The Washington Post.
Jessica Van Dop Dejesus’s December 21 article “Puerto Rican Food Options Grow Alongside the Puerto Rican Diaspora” was published Washington City Paper. Additionally, the third edition of her Facebook series “The Dining Traveler” received over 150,000 online views.
Polly Wiedmaier and Robert Wiedmaier's restaurant, Marcel's, was named in Esquire's “100 Restaurants America Can't Afford to Lose”
Olga Boikess’s article “New Chef-Partner at Lutèce: Matt Conroy” was featured November 12 in The Georgetowner. Additionally, her "Pay It Forward" 2020 Conference panel discussion will be featured in the upcoming LDEI Quarterly.
Amy Brandwein’s restaurant, Piccolina was named #11 of Esquire’s “Best New Restaurants in America 2020.”
Polly Wiedmaier and husband, Robert Wiedmaier’s restaurant Marcel’s was reviewed by Tom Sietsema on November 22 in The Washington Post.
Kristen Hartke’s article “Torn Between Safety and Environmental Concerns, Restaurants Stick with Disposable Serveware” was featured October 21 in the Food Section of The Washington Post.
Pati Jinich’s perspective “A Cooking Instructor Now Takes Tips from the Sons She Taught” was featured October 6 in The Washington Post's Food Section.
Lani Furbank’s story“Serenata’s Andra “AJ” Johnson Fights for Equality” covered the September Drink Issue of District Fray Magazine.
Kristen Hartke’s article“We Dig Beets” can be found in the October issue of Better Homes and Gardens. Additionally, both “Embracing Quinoa’s Nutty Flavor Is the Key to Unlocking Its Potential” and “Tofu Sales Skyrocket During the Pandemic, as Consumers Search for Affordable Meat Alternatives” were featured in the September 14 and September 21 editions of The Washington Post respectively.
Sophia Maroon’s Dress It Up Dressing won its second Specialty Food Association's SOFI Award for Best Salad Dressing. The line of all-natural salad dressings began at Whole Foods in Friendship Heights and is available nationwide. Find the full list of 2020 SOFI winners here. Since 1972 the Specialty Food Association has presented SOFI Awards to recognize innovation and remarkable taste, and to highlight the flavors and the creativity found across our industry.
Mary Beth Albright's perspective "As an Adult, I never thought I'd acquire what used to be called "juvenile diabetes' " was published in the Washington Post Health Section on August 23, 2020.
“Cooking in Quarantine with Susan Barocas” was featured in Washington Jewish Week on August 26, 2020.
Carla Hall has signed an exclusive deal with The Food Network to develop original content as well as host network specials for the outlet.Pati Jinich’s article “Finding the Soul of Sonora in Carne Asada” was featured in The New York Times on August 11, 2020.
Laura Kumin’s book All Stirred Up: Suffrage Cookbooks, Food, and the Battle for Women’s Right to Vote was published April 20, 2020 by Pegasus Books.
Amy Riolo will present the Premio Eccellenza Italiana awards in Washington, DC on October 17, and was featured in Mediterranean Lifestyle Magazine in the "The 11 Best Mediterranean Diet Ambassadors, Registered Dietitians & Nutritionists
She was also featured in an Edible Western NY magazine article, "The Power of Food.”
Toni Tipton-Martin was featured in a cover story of the Baltimore Sun’s food section, online, June 8. The print edition runs this week.
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.