Want to find out what drove blogger Lori Gardner’s obsession with food? How she picks restaurants to dine at? The answers to these questions, plus four more, can be found in “6 Questions for Lori Gardner,” an interview that appeared in the November 24 Washington Jewish Week. Find the q-and-a here.
Several members will take the stage at the MetroCooking DC show, which returns to the Walter E. Washington Convention Center December 4-5 after a 2020 hiatus. On December 4, Carla Hall will conduct a cooking demo on the James Beard Stage, followed by Amy Brandwein, owner of Centrolina and Piccolina. Carla will also have a book signing for her book, “Carla Hall’s Soul Food: Everyday and Celebration.” On December 5, Amy Riolo will be on the Taste Talks stage. Maria Kopsidas and her Cookology team will be teaching cooking classes both days. Jill Collins is the PR coordinator for the event, now in its 15th year. For tickets, click here.
Ugly cauliflower might not look appealing in a cold salad, but in a fritter, it’s perfect, according to Ellen Kassoff, whose restaurant Federal Fritter & Bistro in Rehoboth Beach, Delaware, uses stems, leaves and other parts of vegetables for its namesake dishes. “All this kind of ‘food waste’ tastes great when it’s tempura or battered and, let’s face it, fried,” says Kassoff, who discusses restaurant strategies to reduce food wastage in this q-and-a blog from RescueDish.
After living in Washington D.C. for more than 50 years, longtime member and former Second VP for Education and Community Outreach Edee Hogan has moved to Ginger Cove, a retirement community on the water in Annapolis. While still maintaining an efficiency unit in D.C. and a home in Bethany Beach, Edee reports that Ginger Cove is a “terrific community” with “lots of activities--and the food is outstanding.”
Jodi Lehr of Santa Lucia Estate Coffee proudly announces an addition close to her heart: Son Marco Gutierrez, a recent Master’s graduate of the University of Michigan and no stranger to an industry he’s always called family, has officially become the newest member of the Santa Lucia Coffee team! Exciting things are ahead, including a January 2022 move of Santa Lucia’s warehouse from Gaithersburg to Silver Spring.
Cindy Selby and Morgan Nims (Miami) en route to a BBQ break at the famous Stubb’s BBQ in Austin, Texas while attending RATIONAL’s yearly kickoff meeting. Both women work for the global food service appliance firm.
Tambra Raye Stevenson, founder and CEO of WANDA, was recently appointed to the National Agricultural Research, Extension, Education, and Economics (NAREEE) Advisory Board by USDA Secretary Tom Vilsack. The Board provides feedback to the Secretary of Agriculture on food and agricultural research, education, extension, and economic priorities and policies. Also, more congrats are in order: Tambra passed her qualifying exams in her PhD program in Media, Technology and Democracy at the American University School of Communications where she recently was a part of a winning $15 million National Science Foundation-funded proposal to tackle food waste.
Lots of exciting news about Toni Tipton-Martin, who last month was presented with the Julia Child Award from the Julia Child Foundation for Gastronomy and the Culinary Arts at the Smithsonian’s National Museum of American History. Watch the presentation here. Toni also announced that she will use the $50,000 award to start the Toni Tipton-Martin Foundation, a nonprofit aimed at empowering the next generation of women in food. The foundation’s first program, “Recovering Food Histories with Toni Tipton-Martin and Friends” was a virtual salon with A’Lelia Bundles, Padma Lakshmi, and Sandra Gutierrez, which aired on the Smithsonian’s National Museum of American History’s YouTube channel. Watch it here.
Kudos to Erinn Tucker and her work as a co-founder of Black Restaurant Week, which had its fourth successful annual run this year from November 7-14. Erinn will also be serving as co-chair for the Mid-Atlantic region of the 2022 James Beard Awards Restaurant and Chef Committee.
With less than 48 hours notice, chef and food stylist Danielle Turner created a fabulous vegan Thanksgiving feast for Aviva Goldfarb and her employer, HipCityVeg, for a Fox 5 DC holiday special. Danielle cooked all the “beauty shots” (finished dishes) and prepped the half cooked versions that HipCityVeg Founder and CEO Nicole Marquis completed on air.
Najmieh Batmanglij is one of the women profiled in what looks like an interesting new book, “Taste Makers: Seven Immigrant Women Who Revolutionized Food in America,” by Mayukh Sen. Read more about the book in this Civil Eats article.
The Washington Business Journal’s Power 100 list of local leaders is out, and Mary Blackford and Kathy Hollinger are on it! Mary is cited for her plans to open Market 7, a food hall in Ward 7 that promises to be the premier marketplace for Black-owned food and health businesses. Kathy, along with the Restaurant Association of Metropolitan Washington--where she’s the President and CEO--is recognized for being a vocal advocate for the survival and success of restaurants as they have struggled through the pandemic. View the slide show listing here.
Mary Blackford (left) and Kathy Hollinger (right)
Late breaking kudos to Sheila Crye and Jessica van Dop DeJesus, who were among the five winners of International Association of Culinary Professionals’ (IACP) Members of the Year Award. The announcement was made on October 23 at the association’s conference and awards ceremony in Birmingham, Alabama.
Learn about the artichoke’s intersection in Jewish and Italian cuisine in Marcia Friedman’s October 20 article in Tablet magazine entitled “Peeling Back the Layers of Italian Jewish Cuisine: Or, how I learned to stop worrying and love the artichoke.” The piece, which includes a recipe for spicy stuffed artichokes, can be found here.
Congrats to the indefatigable Pati Jinich, who won third prize and $1000 in the 2021 LDEI M.F.K. Fisher awards for her August 11, 2020 article in the New York Times entitled “Finding the Soul of Sonora in Carne Asada.” Read it here.
Fashionably gracing the cover of the October issue of Middleburg Life & Hunt Country magazine is Rachel Martin, owner and vintner of Oceano Wines. Inside, a four-page spread details her wine career, starting at her family’s winery and vineyard, Boxwood Estate Winery in Middleburg. Rachel then went on to open her own vineyard and winery on the coast of San Luis Obispo with her husband Kurt Deutsch. Here’s the article.
An upside to down times: When the pandemic first hit in 2020, Debbie Moser became president of MeatCrafters, the Landover, Md. charcuterie company where she had been a partner and handled marketing. Since then, the company has grown its online business, expanded its staff, acquired a gourmet bacon firm called Epic Curing, and partnered with Chapel Hill Farms in Berryville, Va. to sell their Randall Lineback breed beef as well as make pate with it. MeatCrafters is in the process of building a new curing room that will triple capacity to accommodate the increased sales of its products, which are now distributed in 14 states. Debbie says the growth of online food orders during the pandemic both propelled and saved the business, and that current supply chain shortages have created more demand among restaurants and distributors for locally made products.
In October, Tambra Raye Stevenson kicked off the Tufts Innovation Summit at the Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy at Tufts University, sharing her take on nutrition security with faculty, students and guests.
In the September 2021 Entre News, we told you how Gladys Abi-Najm and her family’s restaurant, Lebanese Taverna, were working with World Central Kitchen to provide meals for Afghan refugees arriving at Dulles Airport. For more details, check out this article in the City Paper.
In a segment on WUSA9, Cheryl Bell was interviewed in a story about a group of George Washington University students who are growing produce in Foggy Bottom for Miriam’s Kitchen. Cheryl is executive chef of the nonprofit organization, which provides healthy meals to the homeless population in Washington D.C. Watch the clip here.
New member Mary Blackford was featured in the September 24 Washington Business Journal cover story, “The DMV Divide: Unhealthy Imbalance.” The article details how access to food, nutrition and health care remains as divided as ever in the region. Mary has been a leading force in bringing healthy food options and retail east of the Anacostia River. She organized, with nearly 60 Black-owned food and wellness businesses, the launch of pop-up markets in that part of the District. In addition, Mary’s plans to open a 7,000-square-foot food hall in Northeast Washington were featured in the September 29 DC Eater. The project, called Market 7, will focus on food stalls offering cuisines from the African diaspora. Read about it here.
Sheila Crye is sponsoring a program for the Culinary Historians of Washington (CHoW): A Taste of Maryland, by culinary historian Joyce M. White on Sunday, November 14 at 2 pm. Learn about the history of Maryland’s most iconic food traditions and food businesses, such as Maryland beaten biscuits, hominy, crab cakes, terrapin, muskrat, stuffed ham, coddies, the Baltimore fish pepper, McCormick Spices and Old Bay, as well as some lesser-known fare such as white potato pie and Jewish Apple Cake. Other notable facts will be explored, including Maryland’s history as the leading producer in the U.S. of both peaches and strawberries. Join the free Zoom presentation here, or join CHoW for $35 per year, and receive in the mail a box of sweet and savory Maryland treats to accompany the talk.
At the Food & Beverage Litigation Conference in Chicago on October 14, Michelle Douglas will be speaking about recent legal trends affecting restaurants and the hospitality industry. Her talk will cover the rise in Americans With Disabilities Act claims against restaurants by mass filers, the latest in eviction trends, and how COVID-19 has impacted the application of force majeure (act of God) clauses in contracts.
Johanna Mendelson Forman will be traveling to Ukraine for the State Department Arts Envoy program in October. She will be lecturing about Culinary Diplomacy, Gastrodiplomacy and Nation-branding to their Diplomatic Academy. Johanna will share her experiences of working with refugee chefs in Turkey, and also learning how Ukraine is starting its goal of creating borscht as an Intangible Cultural Heritage of UNESCO.
Aviva Goldfarb and Carole Sugarman are working together as event consultants for “No Waste, Big Taste” a cooking competition sponsored by Montgomery County’s Manna Food Center and its program, Community Food Rescue. The contest, which takes place Saturday, October 9, from 11 a.m. to 12:30 p.m. on the Ellsworth Drive pedestrian walkway between Fenton Street and Georgia Avenue in Silver Spring, highlights the issue of food waste and the efforts of the two anti-hunger organizations to recover perfectly good food from local businesses that would have been thrown away—and deliver it to groups helping people who are experiencing food insecurity. Two chefs and two sous chefs will be challenged to create a two-course meal using ‘ugly’ produce and other rescued foods. Sophia Maroon will be one of the sous chefs. Prizes will be awarded to audience members who correctly answer trivia questions about food wastage. Among the prizes are gift certificates to Lebanese Taverna, donated by Gladys Abi-Najm, and packages of cookies, donated by Nona Nielsen-Parker of Atwater’s. Everyone is welcome to attend and to help support this important cause.
Leni Sorensen has been awarded a grant by the Culinary Historians of New York to continue her research on the life of Henry Orr, the freedman waiter/caterer in Washington DC in the 1830s. In the meantime, read about Leni’s fascinating life in the September 21 New York Times profile.
Working with World Central Kitchen, Gladys Abi-Najm and her family’s restaurant, Lebanese Taverna, are providing meals to Afghan refugees arriving at Dulles Airport. On August 25, the first lunch delivered to the refugees was the restaurant’s chicken and beef shawarma, falafel, and lamb cooked with spinach.
After living for 40 years in the DMV, Susan Callahan recently acted on her dream to live by the sea, moving to the Delaware countryside about five miles from Bethany Beach. Her new address is 32755 Dirrickson Drive in Frankford, DE. email@example.com
Rebecca Clerget, Director of Operations for Dog Tag Bakery, is proud to have support from the King Arthur Baking Company’s For Goodness Bakes Program. The initiative assisted in the donation of $500 worth of desserts and bread to Cheryl Bell and Miriam’s Kitchen, a local nonprofit that provides critical services to the homeless population across the District of Columbia. Learn more about the For Goodness Bakes Program.
Marcia Friedman’s recipe for Matzah Lasagna accompanies Elizabeth Karmel’s article “You Don’t Have To Be Jewish To Love (And Make) Matzah Lasagna” in Forbes August 26.
Pati Jinich’s new book “Treasures of the Mexican Table” was noted in the September Food Network Magazine write-up on celebrating Hispanic and Latinx Heritage Month, which starts September 1
Rabia Kamara is competing in “Ben & Jerry’s: Clash of the Cones,” a Food Network show that challenged six ice cream makers to create an original Ben & Jerry’s ice cream flavor. Exciting news: Rabia is a finalist. The last show airs Monday, September 6 at 9 p.m.
The fried artichoke and gruyere panino at Ellen Kassoff’s new Federal Fritter & Bistro, was pictured in DC Eater’s round-up of Where to Eat and Drink in the Delaware Beach Towns. In the August 24 Washington Post, the restaurant was also cited as one of food critic Tom Siestema’s eight favorite places to eat right now.
Amy Riolo’s “Mediterranean Lifestyle for Dummies,” delves into lifestyle habits such as naps, nature and camaraderie that can help people realize the full benefits of the Mediterranean diet. Available now for pre-order, its official publication date is October 26.
New member Jennifer Segal’s second cookbook makes its publication debut on September 14. “Once Upon a Chef: Weeknight/Weekend” features 70 quick weeknight dinners and 30 weekend meals.
Tufts University alum Tambra Raye Stevenson was interviewed by the school as the new Nutrition Security Co-Chair for the Tufts Food and Nutrition Innovation Council.
Toni Tipton-Martin’s cookbook “Jubilee” was featured in the Local’s Guide to the Southeast in the September issue of Southern Living.
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”
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.
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.
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.
Paula Jacobson, Sheilah Kaufman, and Claire Gill collaborated with the National Osteoporosis Foundation on Healthy Bones: Build Them for Life, A Food-for-Bones Cookbook. This book is chock-full of information on osteoporosis, including what it is, its causes, risk factors, treatments, the nutrients that promote bone health, and recipes incorporating those nutrients. The book is available on the National Osteoporosis Foundation's website.
Johanna Mendelson Forman was a guest on the Share Our Strength podcast, Add Passion and Stir, on December 4 speaking about conflict cuisine and what she has learned about cuisine and diplomacy over the years.
Toni Tipton-Martin's article "The Legacy of Pralines," with recipes from her new book, Jubilee: Two Centuries of African American Cooking, appeared in the December issue of Southern Living Magazine.
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.