Nancy Baggett gave a presentation at the annual conference of the Home Baking Association last month. She spoke on the topic, "Baking Ephemera--A Fun Look Back at Baking in America."
Amy Brandwein won DC Central Kitchen Capital Food Fight competition on November 12 pitted against culinary luminaries K.N.Vinod of Indique, Harper McClure of BRABO and Nick Steffanelli of Masseria.
Ris LaCoste and Nora Pouillon for being profiled as two of "The Most Powerful Women in Washington" in the December edition of Washingtonian Magazine. http://www.washingtonian.com/blogs/capitalcomment/power-players/the-most-powerful-women-in-washington-dc.php
Today we meet new Dame, Alison Ricketts! She is a Convention Sales Manager for Destination DC, the convention bureau for Washington DC. As a 7 year hospitality industry professional with a deep passion for food and the DC restaurant scene, we found out that it was her effusive personality that has led to her success!
My favorite part about being a DC Dame is:
It has been absolutely incredible to be in the presence of so many successful, talented and personable women in a field that
My favorite DC restaurant is:
That is such a difficult question! My hot list changes all the time so I really can’t say that I have a favorite. But, I am always inspired by a visit to Union Market and a new restaurant, Masseria, that has popped up in the warehouse district of that area is pretty spectacular. Some of my other go-to’s are Lupe Verde on 14th Street, Maketto and Toki Underground on H St. NE, Little Serow on 17th… I told you this was a tough one!
The best thing I learned on my very first job was:
My first job was making smoothies and fresh juices at a gym near my home in suburban Philadelphia. It was there that I realized that my outgoing personality was what made me successful and what made my customers happy. I knew then that I wanted a job in the hospitality world.
The most pressing food issue facing the world today is:
Climate change. The United States and international community need to respond with urgency to address the causes driving global climate change and the stressors that it is already placing on world food and water supplies.
If I was a condiment I'd be:
Chinese red chili sauce. It adds the perfect amount of spice to everything it comes into contact with! And, I absolutely love it.
Thank you to everyone who came out last night to support DC Central Kitchen at the Capital Food Fight! We raised over $550,000 to support our programs that combat hunger and create opportunities right here in Washington, DC. Congrats to Centrolina's Chef Amy Brandwein for winning the top prize and being only the third woman to win #FoodFight!
Today we have the pleasure of profiling new Dame Julia Rutland! Julia has enjoyed 20-plus years experience in the food and publishing industries with specialized skills in project development, feature writing, recipe development, recipe testing, food styling and television/media demonstration. Before moving to the D.C. area and developing her own business, Julia worked at Coastal Living Magazine, Southern Living Magazine, and Wimmer Cookbooks.
We sat down with her to discover she has a delightful "spicy" side!!
My favorite part about being a DC Dame is: Being in the company of so many fun talented women in many different culinary fields. It’s a joy to be affiliated with a supportive group like Les Dames and I’m grateful I was able to carry my membership to a new chapter when I moved.
My first job was and the greatest lesson I learned from it was: My first job with a real paycheck was being a server at a deli. I learned how to deal with many types of customers and recognized the value of “regulars”. Years later, I took on a server job when I was apprenticing in a commercial restaurant and sadly realized the servers make more money than the kitchen staff. Former waiters and tipsy men on dates are always the best tippers!
If I were a cooking ingredient, I'd be some type of hot chili sauce because it really rounds out the flavor of so many foods when used in small amounts or adds an exciting kick when used freely.
The most pressing food issue facing the world today is: Scarcity would be the most important food problem worldwide but on a different level, an issue that is important to me is food labeling. Everyone should care about where their food originated, what it was fed, and what is added to it.
My thoughts about the DC food scene is: Well, my thoughts are a work in progress since I recently moved here and I have a 50 mile commute for a DC meal—I’m still in exploring mode. But I do love that I can eat around the world in just a few miles. I live in Western Loudoun County and I’m completely enamored with the numerous wineries so close to my home. As an experiment, I’m only buying local wines and slowly but surely visiting all 42 county wineries. I’m really impressed with Virginia wines!
It's Friday and boy do we have photos! Last night was our fabulous first Urban Kitchen Holiday Pop Up. A very special event to help you entertain in small spaces and on a budget! What fun was had as cocktails were sipped, food was savored and a good time by all was enjoyed. Well.... The photos say it all!
DC Dame Jodi Steiner has taken a fulltime chef position with Via Umbria an Italian market in Georgetown joining Chef/Director Vickie Reh. Via Umbria, which is set to reopen in mid-Nov. after a remodel, features food, an extensive wine section, a cafe and an exhibition kitchen --all focused on the food and culture of Umbria, the "green heart" of Italy.
Come meet our spotlighted Dame for this week!
Dame Susan M. Delbert joined the National Press Club as Executive Chef in 2009 after working in Washington DC restaurants: The Old Ebbitt Grill, Oval Room, BeDuCi and Gerard’s Place. She trained at the Culinary Institute in Hyde Park, NY.
We sat down with her to find a little bit more about this very accomplished chef and found out that a smile goes a very long way.......
My first job was and the greatest lesson I learned from it was: First job is tough to nail down, as I am a tax attorney by training and long experience, but I was also a cook, navigator, salesperson and owner of a one year old Golden Retriever. Sometimes I'm not sure where jobs, vocations and past-times begin and end. But a lesson I have taken from most employment is that a smile helps most situations, keeping calm goes a long way in diffusing volatility and doing one's homework also helps when tackling a new challenge
If I were a kitchen tool, I'd be a: Calling oneself a tool is somewhat funny, given the slang use of the word. The indispensable, of course, the sharpest chef knife in the block....
The most pressing food issue facing the world today is: (1) clean water and adequate protein for exploding populations; (2) the effect of climate change on vegetation mutation and animal extinction; and (3) the inability to eat anything one wants, as often as one wants and still fit into last year's suit (joke).
My favorite DC restaurant is: The Press Club has a restaurant open to the public, The Fourth Estate. Only a select 1% of Washington seems to know it is open to all. We serve seasonal, flavorful classic American cuisine. It's the restaurant in which I get to present my food, and my ideas of seasonality. How could this not be my favorite?
The funniest/most embarrassing thing that ever happened to me on the job was: I'm much too clumsy to ever have just one embarrassment. My life is about comic relief.....
The legacy I wish to leave is: This is tough: Good food, good friends, sharing time? Love lasts forever? Living well is the Best Revenge? A good friend is a friend indeed?
Mazel Tov and a huge congratulations to our own DC Dame and Grande Dame Joan Nathan! Joan accepted her award tonight at the closing dinner of the Les Dames d'Escoffier International 2015 Conference in Charleston and we couldn't be more proud! See you all next year in Washington, DC!!
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.