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 ofBetter 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.
Mary Beth Albright won second AND third places for the Association of Food Journalists' 2020 Food Writing Awards Best Food Video! Wowza! The Washington Post, “Teach Dave to Cook: Chocolate mousse and why cooking is like fanfiction”; The Washington Post, "Secret Table: Palizzi Social Club"
Toni Tipton-Martin's article "How the Women of the Jemima Code Freed Me: Aunt Jemima is retired,but real women lit a pathway to Grace" appeared in the June 18 edition of the New York Times Style section.
Susan Soorenko's Moorenko's ice cream is expanding its operations to DC. Susan's 18-year old small-batch ulta-premium ice cream company will takeover Trickling Springs space in Eastern Market on Capitol Hill. Click here for more details.
Tambra Raye Stevenson is producing and presenting a six-part video series, Cooking with Soul, in partnership with the US Botanic Gardens as part of its ongoing series of cooking demonstrations that focus on seasonal fruits and vegetables. Tabra’s series reflects her pre-COVID-19 food travels from blueberry picking in Maine and visiting farmer markets in the low country Carolinas to life in the Heartland. The first segment will be posted this Friday at noon and then every other Wednesday at noon on the U.S. Botanic Garden website at usbg.gov/cooking and USBG’s Facebook page at @USBotanicGarden. In addition, Tambra’s article “Women Living in Wards 7 and 8 Can Now Enroll in a Free Health and Nutrition Class” appeared in Washington City Paper’s June 30 edition.
Johanna Mendelson Forman wrote Keeping Food on the Table During COVID-19: How Refugee Entrepreneurs Have Stayed Afloat – and Thrown a Lifeline to Others, with co-author Amy Gillette, for NextBillion, an enterprise development platform that showcases work in social enterprise and global development.
Ruth Gresser’s Pizza Paradiso donated 10,000 pizzas to neighbors in need over the past 10 weeks along with 10,000 Mandala coloring sheets though Art Works Now. The last 500 pizzas and coloring sheets were distributed from the Art Works Now and Pizza Paradiso building at 4800 Rhode Island Avenue in DC.
Carla Hall’s Flakey Buttermilk Biscuits were featured on Food52, created by one-time Dames scholarship recipient, Amanda Hesser, and her business partner Merrill Stubbs.
Annie Boutin King, as a member the Comité Tricolore which is an associative network of the supportive Francophile community in the DMV, helped deliver 50 meals to the homeless residents of La Casa of Friendship Place, a shelter the organization supports. The Comite Tricolore, in partnership with the French Embassy, has been purchasing meals from French chefs/restauraters during the pandemic in a show of support and distributing them to neighbors in need.
Amy Riolo is the U.S. Correspondent/Mediterranean Diet Ambassador for a new weekly Italian television show, Parliamone (Let's Talk About It), on the Stagionello Store Channel on YouTube or Facebook. Amy also was featured in The Mediterranean Lifestyle magazine in “The 11 Best Mediterranean Diet Ambassadors, Registered Dietitians, and Nutritionists”
Pati Jinich and Pati's Mexican Table (American Public Television) segment A Local's Tour of Culiacán received the James Beard Foundation Award for best Television Program, in Studio or Fixed Location.
Ris LaCoste’s Ris restaurant’s Care Package menu was featured The Washington Post Weekend section’s Lifestyle article “This Takeout is Tailor Made for a Picnic Even if that Means Your Living Room Floor.”
Toni Tipton-Martin won the James Beard Foundation Award for her book, Jubilee: Recipes from Two Centuries of African American Cooking (2019, Clarkson Potter) in the American category.
Nancy Hart Trice and husband, Jerry Trice, celebrated the fourth anniversary of their Gunther & Co. restaurant opening on May 20.
CiCi Williamson’s article "The big chill: A guide to using your freezer"
appeared in The Washington Post Food section on May 27.
Kristen Hartke wrote an article, “A chef Gave Away 500 sourdough starters and built a community around bread, pancakes and doughnuts,” which appeared in the May 20 edition of The Washington Post Food section.
Janis McLean has been tapped to lead Sound Bites Café’s pared-down team and keep the eatery open this spring. Sound Bites Cafe is the employee dining cafe at the NPR headquarters in downtown Washington, D.C. “I am honored to help feed the NPR staff as they work valiantly to keep the news on the air,” says Janice. Janice has instituted strict protocols to keep both her staff and guests safe and well fed.
Julia Rutland’s new book, Foil-Packed Dinners: 100 Delicious, Quick-Prep Recipes for the Grill and Oven debuted May 13 in paperback and kindle editions.
We have invited these exceptional women to become Dames and help us all work towards achieving our mission of educational outreach, philanthropic giving and service to our communities. We hope the time will come very soon when we can all gather in person and welcome them into our family of Dames.
Cheryl Bell, Executive Chef, Miriam's Kitchen (Non-Profit). Cheryl was an executive administrative professional serving C-Suite executives for over 30 years. She entered the culinary field cooking as a chef’s assistant volunteer at L’Academie de Cuisine from 2013 until it closed in 2016. Clearly cooking suited her because she switched career in 2015, at age 47, to become the executive sous chef of Miriam’s Kitchen. She was recommended by her predecessor to be promoted to executive chef in January 2017. Miriam’s Kitchen and Cheryl Bell were recently featured in The Washington Post.
Erin Clarke, Executive Chef, Sfoglina Restaurant. For nearly 20, Erin has worked as a line cook and a chef in restaurant kitchens. Her passion exists in hospitality. She is actively working towards opening her own restaurant in the near future. Her long-term goal is to teach future chefs and employees in the hospitality industry.
Rebecca Clerget, Director of Operations, Pastry Chef/Dog Tag Bakery (Non-Profit). Rebecca has spent the last 20 years in our industry as a pastry chef. She focused in fine dining, working at Relais Chateaux properties in the US and abroad. She had the incredible opportunity to help open Dog Tag Bakery in 2014 as the chef and stepped into a leadership role three years ago as its Director of Operations. She says that Dog Tag gives her the unique opportunity to share her industry experience with veterans, spouses and caregivers who are interested in becoming entrepreneurs.
Michelle Douglas, Attorney, Kalbian Hagerty LLP. Michele is an attorney with a legal practice increasingly focused on the hospitality industry, as well as being an enthusiastic "foodie." In 2000 she began working in general commercial litigation, representing strip malls and handling restaurant landlord-tenant disputes. After moving to Washington D.C., Michele joined Kalbian Hagerty and in 2013 began handling litigation matters for colleague Mark Sandground, who specializes in representing chefs in partnership and financing agreements and all matters related to restaurant operation and management. She is involved in any dispute that may lead to litigation, including everything from disputes over build-outs, partnership breakups, allegations of sexual harassment, landlord-tenant disputes, ADA compliance, and employment issues. Representative clients include Paolo Sacco, MacMillan Whisky Room, Georgetown Cupcakes, American Tandoor, Rappahannock Oyster Co. and Robert Wiedmaier.
Lani Furbank, Freelance Food Writer. Lani is a freelance writer who loves stories that meet at the intersection of food, farming, and the environment. She was born and raised in Northern Virginia, but stays true to her Welsh-Taiwanese heritage by exploring new places and experimenting with recipes from around the world. Her work has been featured in The Washington Post, CNN, BuzzFeed, Eater, Plate Magazine, Tasting Table, Thrillist, Time Out, Edible, the Washington City Paper, Roads and Kingdoms, Great Day Washington, Good Day DC, Good Morning Washington, Full Service Radio, District Fray Magazine (formerly On Tap Magazine), Northern Virginia Magazine, DC Refined, Food Tank, and the New York City Food Policy Center. Her website is here.
Kathy Hollinger, President and CEO, Restaurant Association of Metropolitan Washington (RAMW). Kathy is President and CEO of the Restaurant Association Metropolitan Washington (RAMW). Since 2012 her visionary leadership has led RAMW -- which represents over a thousand restaurants and the food service industry in one of our nation’s largest and most visible regions -- through its most dramatic period of sustained growth and innovation, with overall operating budget and new revenue growth of 30%. She also raised the profile of the association and industry across the region and country, resulting in an epic year of national accolades that included Bon Appetit Magazine’s 2016 Restaurant City of the Year and ZAGAT’s Hottest Food City of 2016.
Aba Kwawu, Founder, TAA PR. Aba is the founder and president of TAA PR, a results-oriented public relations, marketing, and special events agency dedicated to the fashion, design, entertainment, hospitality, and luxury lifestyle sectors. At TAA PR, she advises and serves brands seeking expertise in media relations, event production, experiential marketing, and social media. The agency’s regional, national, and international clients span various industries and have included Cirque du Soleil; The Ritz-Carlton; Ladurée; Kering, the global luxury group; chefs Wolfgang Puck and Daniel Boulud; Shake Shack; Tysons Galleria, an upscale shopping destination; CityCenterDC, a mixed-use development; hospitality for The John F. Kennedy Center for the Performing Arts; the Smithsonian Institution; Mercedes-Benz; Paraiso Miami Beach, formerly known as Swim Week Miami, among others.
Catherine Mendolsohn, Chief Operating Officer, Sunnyside Restaurant Group. Catherine has 35 years of excellence in foodservice operations and business management. She grew up in the hospitality business, at age 22 owned a fine-dining French restaurant and has since owned and operated restaurants ranging from fine dining to quick casual. In 2008, she co-founded the Sunnyside Restaurant Group which encompasses six brands. She helped increase sales year over year by introducing new menu items, constantly refreshing restaurants, staying current, and understanding the marketplace.
Cindy Selby, Regional Sales Manager, Executive Chef, RATIONAL Cooking Systems. Cindy was a pastry chef for 28 years and owned a bakery. In her role at RATIONAL she helps others become successful. She works with local high schools to promote Skills USA, helping to coach, train and judge. She set up a non-profit that sells baked goods locally to raise money for scholorships, tools and equipment for the students who want to move forward. She volunteers time and products to raise money for No Kid Hungry.
Jessica van Dop DeJesus, Founder & Editor, The Dining Traveler. Jessica is a food and travel content creator and founder of The Dining Traveler. She began traveling over 20 years ago as a young Marine and has visited over 50 countries. She has published stories on the Travel Channel, Modern Luxury, USA Today, and is the author of the book, The Dining Traveler Guide to Puerto Rico. Her website is here.
Mary Dawn Wright, Corporate Executive Chef, Sabra Foods. Mary Dawn has a degree in anthropology, became a certified pastry chef and then decided to become a chef. She attended the Hotel Sofitel School of French Culinary Skills where she received the same culinary degree students in France receive, the “Certificate Apptitude Professionale” from the French Ministry of Education. She has worked in several world-class restaurants, had her own restaurant and pasta company and eventually found a career as a research chef.
Juste Zidelyte, Executive Chef and Co-Owner, Maple Ave Restaurant. Juste is a self-taught, professional chef. She rose from an unpaid intern with NO professional experience to sous chef to chef and restaurant owner in less than three years. She is the current co-owner and operator of Maple Ave Restaurant.
Stephanie Zarpas, TV Broadcast Producer (retired). Stephanie’s career was in television broadcasting. Her work intersected with the culinary world during the years from 2002 to 2006 when she was the broadcast producer for the CBS’s The Saturday Early Show. She supervised production of regular weekly segments that showcased many of the nation’s finest chef’s creating a three-course meal on a specified budget. She was responsible for supervising the segments as they aired, but also for copy-editing the recipes and other information on our website. Since her retirement, she has been a recipe tester for Cook’s Illustrated, Food52, and The Washington Post. She has also “done a bit of food writing.” She has been a James Beard Foundation Awards judge for the past two years.
The James Beard Foundation Awards nominee list is in and three of our beloved DC Dames are on it!
Amy Brandwein is a nominee for Best Chef: Mid-Atlantic.This is her fourth year to be nominated! Amy’s two restaurants Centrolina and Market and Piccolina are consistently lauded by critics and their take-out during the pandemic were also featured in The Washington Post’s April 3 edition.
Toni Tipton-Martin’s Jubilee: Recipes from Two Centuries of African American Cooking (Clarkson Potter) was nominated for the American category for “Books with recipes focused on the cooking or foodways of regions or communities in the United States.”
Pati Jinich’s Pati’s Mexican Table – A Local’s Tour of Culiacán has grabbed a nomination for Television Program, in Studio or Fixed Location. Pati’s show is distributed by American Public Television.
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.