Nothing hits the spot at an outdoor gathering quite like a beautiful slice of sweet, juicy watermelon — a perfect food to toss into a salad or eat on its own, with an edible rind that makes you want to pickle. And yet, we thought it might be fun to work with the fruit in unexpected ways. For summertime fun, try these unusual recipes, and put your watermelon wisdom to the test with the following quiz.
Watermelon surprise, or 10 facts and 4 recipes that might be new to you!
Click here to read the entire article from the Washington Post Food Section.
We are honored to spotlight Susan Barocas, one of our new Dames! Susan was inducted a few weeks ago and we had the privilege of sitting down with her to find out a little bit more about this very busy culinarian. We did discover that she only needs about two things to make an extraordinary meal........ I'm so excited about being a new member of Les Dames d'Escoffier because..........it's such an amazing group of women--so warm, welcoming and talented! I love that the other Dames "get" how I feel about food without much explanation. I look forward to learning, connecting, sharing and giving back. By the way, when I showed one of my friends my new membership pin (yeah, I was pretty excited to get pinned), she said it's like the college sorority I never joined, but even better. Yup, and our meetings have much better food!
My very favorite kitchen utensil is........ either my go-to 5-inch Cuisinart knife that I use for nearly everything or my trusty wooden spatula that I've had for years. Between them, I can make many good meals!
My inspiration to be in the culinary field started..... with my family's cooking traditions and my very own copy of Betty Crocker's Cookbook for Boys and Girls that I got when I was 7. It's the first and only cookbook I totally "cooked through." I cherish still having it, although my cookbook collection has grown exponentially since then.
My favorite thing about being a culinarian in the DC area is............ the diversity, innovation, openness and talent of the food community. New places, new tastes are coming our way constantly. As challenging as it is to keep up, it's also fun and such a delicious, place to live.
If I were a wine, I'd be Prosecco because then my grapes would have spent wonderful time soaking up the Italian sun, and my bubbles would bring smiles to those who enjoy me.
The legacy I want to leave as my mark in the culinary world is........ that I helped people feel the creativity and love of being in the kitchen as well as encouraged connections to personal identity, family, friends, history and culture through food. I want to know that I helped people remember the past and build new traditions by coming together over food.
This month, she began a new chapter. Amy Brandwein opened Centrolina, her Italian market and restaurant in the middle of the gleaming new CityCenterDC complex, granting her membership in a still-small club of female chef-restaurateurs. She did it by herself. So why do people still associate her career with a man’s? Read the entire article from The Washington Post by clicking here.
Les Dames is proud to have 10 new members! One of these member is the fabulous Jennifer Farley - cookbook author, chef, culinary instructor and food blogger of the very popular Savory Simple!
We sat down with this fine culinarian and discovered a few fun things you should know about her....
Congratulations Dame Farley!
What are you most excited about in becoming a Dame?
I’m very excited to be surrounded by so many talented and unique women in the industry. I want to connect, learn, and find ways to get involved.
If I were a kitchen tool, I'd a be...
I’m extremely clumsy, so probably something that helps prevent or clean up messes. Paper towels or parchment, maybe?
The highlight of my culinary career so far is.....
Visiting the White House with my culinary school classmates and listening to Michelle Obama speak about her Let’s Move campaign. There have probably been bigger career highlights since then but that was this awe-inspiring moment when I realized how much my life was about to change.
The most embarrassing/ funniest thing that has happened to me in my career so far is......
Anytime I try to speak in front of a large group usually winds up being embarrassing. So lets just say all public appearances.
I think the DC dining scene is......
Underrated. We have so many amazing restaurants and chefs.
The person I'm most inspired by is......
Julia Child. ‘My Life in France’ inspired me to change my career path.
My motto is......
Follow your instincts and make your own happiness
Just look at these fun photos and you can be part of this fun next week! Join us for the 5th Annual Rhone Ranger Dine & Wine at Willow Restaurant in Arlington, Virginia to meet 11 winemakers at this personable, relaxed evening on Friday, June 19. Wines are paired with 11 small plates specially created by chefs Tracy O’Grady and Kate Jansen. Space limited. Funds raised support a study grant for a local woman chef or sommelier.
Click here to register for your ticket on Eventbrite.
Just one week away from the event of the season! Join us!
Dames and the general public are invited to attend the Winemaker Dinner at Willow Restaurant in Arlington, VA on June 19th from 5:30 - 9:30 p.m.
Register for the event on Eventbrite by clicking on this link.
#RhoneRangers corral a feast @Willow June 19. Be there with @LesDamesDC!
Roger Vergé, a pioneer and model chef to many who succeeded him, passed away on June 5 at his home in Mougins. He was most recognizable as the head chef at the uber popular restaurant Le Moulin de Mougins in Cannes. His place often hosted A-list celebrities who are in town for the film festival. Mr. Vergé was 85 years old. - See more at: http://dcdiningguide.com/roger-verge-french-chef-who-championed-nouvelle-cuisine-dies-at-85.
Bonnie Benwick for being named a finalist for the Association of Food Journalists Best Newspaper Food Feature, above 200,000 circulation award. Her story 'Salt to Taste,' Taken With a Grain of Regret,"is the entry. http://www.washingtonpost.com/lifestyle/food/salt-to-taste-taken-with-a-grain-of-regret/2014/02/03/011876a8-886e-11e3-833c-33098f9e5267_story.html
Nongkran Daks for being interviewed by Lynn Rossetto Kasper for The Splendid Table. The segment will air on Saturday, June 6 between 3:00 p.m. and 4:00 p.m. on WAMU, 88.5 F.
Nora Pouillon for her appearance on CBS Morning Show, Monday, June 1, interviewed by Chip Reid. Carla Hall commented on Nora's legacy in the piece. http://www.cbsnews.com/videos/pioneer-chef-on-going-organic-before-it-was-cool/
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.