Susan Barocas wrote A Passover like no other: Embrace a more intimate celebration of the Jewish holiday for The Washington Post.
Erinn Tucker was interviewed by @CGTVNetwork @CGTNAmerica about the Economic Impact of Coronavirus on the Live Events Industry, tourism, and hospitality industry.
Nancy Hart Trice and her husband, Chef Jerry Trice, prepare to celebrate the four-year anniversary of their restaurant, Gunther & Co., in May. In the meantime, they are reveling in the fact that the restaurant, once again, is included in Baltimore Magazines top 50 restaurants and reader poll for Best Alfresco Dinning. To read more, click here.
Amy Brandwein, Chef-owner of Centrolina, is a James Beard Foundation Award semifinalist for Best Chef Mid-Atlantic.
Ruth Gresser, chef-owner of Pizzeria Paradiso, is a semifinalist for the Outstanding Restaurateur award from the James Beard Foundation.
Polly Weidmaier's and husband Chef Robert Weidmaier's Marcel's restaurant is a semifinalist for the James Beard Foundation's Outstanding Hospitality award.
Patty Collette of PattyCakes, Inc. was named among the "Most Recommended" wedding cake bakers in Washingtonian Weddings magazine for the 25th consecutive year.
Toni Tipton-Martin , Pati Jinich, Kristen Hartke and Mary Beth Albright all are IACP 2020 Cuisinart Awards finalists. Mary Beth Albright: Corporate Online Video Series, Secret Table. Kristen Hartke: Narrative Beverage Writing With or Without Recipes, Now, There is Zero Proof That Alcohol Makes a Great Cocktail, NPR The Salt. Pati Jinich: Individual Online Video Series, #MustEat and Culinary Television Series, Pati's Mexican Table. Toni Tipton-Martin: Cookbook Awards, Jubilee: Recipes from Two Centuries of African-American Cooking . The winners will be announced March 28 at the IACP annual conference in Pittsburgh, PA.
Pati Jinich interviewed The Washington Post Food Editor Joe Yonan at the Connecticut Avenue Politics and Prose on Tuesday, February 4 about his newest book, Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein. In his book's acknowledgements, he thanks Kristen Hartke for her "expert recipe testing, invaluable insight and good-natured outlook."
Johanna Mendelson Forman will lecture at Tshingua University in Beijing to the Schwarzman Fellows in February on Culinary Diplomacy and Social Gastronomy. Then she will join Venezuelan chef and Chopped winner Adriana Urbina who is now based in New York on a State Department visit to Peru to promote women entrepreneurs in the food space in Peru.
Amy Riolo just released her first, private label EVOO- a blend from the Abruzzo region of Italy. Trappeto di Caprafico, the award-winning estate where the oil is made, is one of the most popular stops on her Heart of Italy and Grape and Truffle Cuisine and Culture tours.
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.
Julia Rutland authored a cookbook and several food and travel articles that were published this fall: Squash: 50 Tried and True Recipes (Adventure Publications); Culinary Road Trip (Southern Living Magazine, December), Visit Williamsburg, and Chasing Fall Color (Southern Living Magazine, October); Devilishly Delicious Halloween Party Treats and Thanksgiving Pies (Bottom Line Personal Magazine). Click here for Southern Living December Issue, Leesburg. Click here for the Southern Living October Issue, Fall color.
Johanna Mendelson-Forman will be a speaker on Culinary and Gastrodiplomacy for the "Cooking the Nation" event hosted by New York University in Abu Dhabi. The event will celebrate the decision by Abu Dhabi to brand the country's cuisine as "Nomadic" and feature the work of Hanan Sayed Worrell who wrote Table Tales: The Global Nomad Cuisine of Abu Dhabi. Johanna also moderated a panel discussion on November 5 for the School of International Service Global to Local: Food Insecurity program that included Ellen Kassoff-Gray as a speaker.
Tambra Raye Stevenson will be a panelist with Dr. Jessica Harris and Dr. Psyche Williams-Forson at the 5th Annual Smithsonian Food History Weekend on Saturday, November 9 at 10:30 am at the American History Museum. The moderated panel, "Women Saving Communities Through Food," will focus on women and food activism in American history. Tambra's children's book, Little WANDA Finds a Cure For Nana will be available for purchase at the museum store. Click here for more information.
Jessica Botta has been invited to be a panelist at the University of Virginia's Career Pathways for Italian Majors event on October 18. She will discuss her career, experiences in college that influenced it and offer advice for current students. Then, from November 10 to 15, she will be in Calais, France with Culinary Corps (CC), the nation's first volunteer service organization dedicated to culinary professionals and on whose board she serves. The trip's purpose is to determine how CC can best provide ongoing assistance to those struggling for survival on the front lines of the refugee crisis, in Europe and beyond. For more information about the trip and Culinary Corps click here.
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.