Amy Brandwein is a semifinalist for the James Beard Foundation's Best Chef Mid-Atlantic. Nominees have been chefs for at least five years, worked in their respective regions for at least the past three years and set new or consistently excellent standards. The finalists will be announced on March 27 by the 2018 JBF Best Chef Hugo Ortega at his eponymous Houston restaurant, Hugo's.
Ruth Gresser has been nominated as Outstanding Restaurateur by the James Beard Foundation. Candidates have demonstrated high national standards in restaurant operations and entrepreneurship; they must be working restaurateurs who have been in the business for at least 10 years and cannot have been nominated for the award in the past five years. Ruth also was featured in the March issue of Bethesda Magazine for the opening of her newest Pizzeria Paradiso location in DC's Spring Valley neighborhood.
Marcel's, a restaurant owned and operated by Polly Wiedmaier and husband, Chef Robert Wiedmaier, is a semifinalist for the James Beard Foundation's Outstanding Service Award. Nominated restaurants have been in operation for five or more years and excelled in hospitality and service.
CiCi Williamson will give her Downton Abbey food history presentation at an LDE-Houston chapter's fundraiser on Tuesday, February 5.
Ruth Gresser opened a new Pizzeria Paradiso last November at 4850 Massachusetts Avenue, N.W. near American University in Spring Valley. Ruth's first Pizza Paradiso debuted 27 years ago in DuPont Circle. Since then her chain-lette has grown to include branches in Georgetown, Alexandria, Hyattsville plus her newest Spring Valley addition. The space, including the patio, seats 165; so it is much larger than her other sites. The pies are baked in wood (mostly oak) ovens that reach 650 degrees and diners have more than 13 toppings to consider including seasonal and weekly specials. At all her restaurants, Ruth has a robust beer program to complement the pies. "Yeast goes well with yeast," she says.
Christianne Ricchi celebrated the 30th anniversary of Ristorante i Ricchi on January 11. D.C. Council will also honor the restaurant with a special proclamation for its longevity as a bright light in DC's culinary scene.
Suzanne Simon and Bettina Stern opened their second Chaia taco restaurant at 615 Eye Street NW, in DC's Mount Vernon Triangle neighborhood on January 8. Open from 11 a.m. to 10 p.m., the new 2,000 square foot space is double the size of their Georgetown location and will offer craft beer, wine, and cocktails on tap.
Tambra Raye Stevenson , will co-lead a workshop, "Tone Deaf as F$%K: Incorporating Black History into Food Education" and exhibit at Rooting DC 2019, a day-long urban gardening forum, on February 23 at the Ron Brown College Preparatory High School in DC. See Of Interest for event details and tickets.
Annie Boutin-King is profiled in Alexandra Greeley's Local Cooks column in the December 2018/January 2019 edition of Foodservice Monthly.
Amy Brandwein has been named Foodservice Leader of the Year by Foodservice Monthly Magazine and is the subject of the publication's cover story.
Claudia Kousoulas and Ellen Letourneau will speak to the Culinary Historians of Washington, D.C. (CHOW) about their new book, Bread & Beauty, A Year in Montgomery County's Agricultural Reserve, on Sunday, February 10, 2019
CiCi Williamson was hired by the Association of Food Journalists' (AFJ) to manage its food writing and reporting competition comprising 16 categories. Clearly they heard about her 12-years' experience creating and running LDEI's successful MFK Fisher awards contest.
Nonkran Daks and her lemon grass soup recipe were featured today in The Washington Post Food section's Voraciously column. The soup is a very popular dish at Nong's Thai Basil restaurant in Chantilly, Va.https://www.washingtonpost.com/news/voraciously/wp/2018/12/05/this-tangy-spicy-thai-soup-recipe-will-slash-your-takeout-expenses/?noredirect=on&utm_term=.16407021c070
Susan Barocas is participating on a panel in Milan, Italy on December 5 discussing "Recipes Across Borders" as part of a two-day conference, organized by the University of Milan's Culinary Mind Network, European Network for the Philosophy of Food. The conference theme is Framing Recipes: Identity, Relationships, Norms. Susan will also present a workshop there on "Recipes for Cultural Integration" with Johanna Mendelson Forman.
Johanna Mendelson Forman is giving a plenary talk in Milan, Italy on December 5 entitled "Is Social Gastronomy a Recipe for Peace." The presentation is part of a two-day gathering, organized by the Culinary Mind Network, European Network for the Philosophy of Food at the University of Milan. The conference theme is Framing Recipes: Identity, Relationships, Norms. She will also present a workshop with Susan Barocas on "Recipes for Cultural Integration."
Amy Riolo released her seventh book, Creating a Cookbook: How to Write, Publish, and Promote Your Culinary Philosophy, in October 2018. Amy demystifies the cookbook creation process for new and accomplished authors. So, whether you wish to preserve family recipes or create a best-selling cookbook, this volume will be a valuable guide. Sheilah Kaufman, Monica Bhide and Nancy Baggett are featured in the book.
In October, Amy also completed successful boutique Italian cuisine and culture tour with Italian Sensory Experience.
Tambra Raye Stevenson will be the keynote speaker at the Institute of Current World Affairs' https://www.icwa.org/event-semi-annual-dinner-and-keynote-speech dinner on December 7 at the Cosmos Club. In October, the board of trustees of the African Nutrition Society chose Tambra to serve as the first North American regional representative http://www.ansnet.org/en/about/team/tambra-raye/ to the African Nutrition Epidemiology Conference in Addis Ababa, Ethiopia. In addition, Tambra and her children, Elliott, 9, and Ruby, 8, did a Halloween segment on WJLA's Good Morning Washington making healthy treats for kids.
Suzanne Simon and Bettina Stern celebrated the third anniversary of their charming Georgetown eatery, Chaia Tacos, located at 3207 Grace Street on November 19!
Hurrah! Najmieh Batmanglij, Johanna Mendelson Forman, Susan Holt, Ris LaCoste, Nora Pouillon and CiCi Williamson
Najmieh Batmanglij was featured on the cover of the Washington Post food section in the Wednesday, November 7 edition as "the Grande Dame of Iranian Food." It is a well-earned title reflecting Najmieh's dedication to sharing, teaching and writing about the glorious cuisine of her native Iran since 1983 and her widespread influence among the culinary luminaries including Yotem Ottolenghi and Jose Andres. Her latest cookbook " Cooking in Iran: Regional Recipes &Kitchen Secrets " (Mage Publishers) is the culmination of three visits over the last three years to her homeland, the first since her exile in 1979, to visit, interview and gather recipes from mostly women across the country.
Johanna Mendelson Forman and Roberta Dyuff (St. Louis) appeared on a panel at the Food and Nutrition Conference Expo of the Academy of Nutrition and Dietetics on October 23rd in DC to discuss "Gastrodiplomacy: The Transformative Power of Food.
Susan Holt celebrated the tenth anniversary of CulinAerie, her cooking school located on 1131 14th Street in D.C., on October 30. Susan and former business partner Susan Watterson opened the school, after years of teaching at L'Academie de Cuisine in Bethesda, to respond to the rapidly expanding interest in avocational cooking, food tv and culinary team-building activities.
Ris LaCoste will be honored by The Restaurant Association of Metropolitan Washington's annual Culinary Arts Visionary Awards dinner on November 14 at RPM Restaurant, 650 K Street, D.C. Ris is one of the most respected, beloved and dedicated chefs working in Washington D.C. today. Her reputation has been built upon her deft abilities to create dishes that are simultaneously familiar and innovative and always absolutely delicious. Her regional American fare has drawn national and local attention and earned her numerous other awards.
Nora Pouillon sold her Nora's restaurant property on Florida Avenue in D.C. to restaurateur Ashok Bajaj.
CiCi Williamson resigned as M.F.K. Fisher Awards Contest chair after 12 years on the job to spend more time with her family. CiCi originated this writing competition in 2006 and has managed it to become extraordinarily successful and prestigious. This year there were 94 entries. She said, "Five months managing the contest takes a lot of time for a volunteer. I enjoyed immensely working with the women who entered our contest every year as well as the stellar judges who donated their expertise and time to choosing our winners." CiCi continues as the editor of the fall and spring LDEI Quarterly magazines.
Carla Hall was featured in today's Washington Post Food Section in an article entitled Carla Hall is 'the most visible black person in food.' Now she wants to take soul food mainstream. The article profiles Carla's new cookbook Carla Hall's Soul Food: Everyday and Celebration (Harper Wave), which arrives Oct. 23. Click here to read the entire article.
Pati Jinich was featured on the front cover of the October 9 edition of The New York Times Dining section, Forget The Wall: Pati Jinich Wants to Build a Culinary Bridge to Mexico. https://www.nytimes.com/2018/10/09/dining/pati-jinich-mexican-food.htmlx
Cathy Barrow was featured in the September 16 issue of the Washington Post Magazine in an article about moving and downsizing her kitchen, Kitchen Compression Confidential: How I Downsized the Most Important Room of my House, written by Bonnie Benwick. https://www.washingtonpost.com/lifestyle/magazine/kitchen-compression-confidential-how-i-downsized-the-most-important-room-in-the-house/2018/09/14/dd7d8aca-9fc5-11e8-83d2-70203b8d7b44_story.html?utm_term=.f11eac3b6c29
Najmieh Batmanglij publishes Cooking in Iran:Regional Recipes and Kitchen Secrets (Image Publishers) on November 2. Overcoming myriad daunting challenges - emotional, political, and logistical - Naj spent five years, travelling 10,000 miles on a deeply personal journey to reexamine her culinary roots in the country from which she was exiled 39 years ago. Hers was a mission to preserve the rich and historically significant culinary foodways of Iran before they are lost "under the bulldozer of modernity."
Nancy Tringali Piho completed a dietetic internship through Iowa State University and is now a Registered Dietitian Nutritionist. Nancy has specialized in food and nutrition marketing communications for more than twenty years. She is also the director of Shopping for Health, a program for supermarket dietitians.
Linda Roth was profiled in the August/September 2018 edition of Food Service Monthly as a D.C region food publicity pioneer. https://foodservicemonthly.com/linda-roth-restaurant-publicist-and-game-changer/
Carole Sugarman is serving as chairperson for the Capital Area Food Bank's Empty Bowls Bethesda funraiser for the third consecutive year. Last year's event was its most successful, with 450 tickets sold and nearly $24,000 raised, and funded over 59,000 meals to neighbors in need. See Of Interest for more info.
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.