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.
Susan Barocas wrote of an enchanting Greek immigrant who bakes sweets from cherished recipes to celebrate the Jewish New Year and family. https://www.washingtonpost.com/lifestyle/food/for-this-greek-immigrant-jewish-new-year-brings-back-sweet-memories--and-foods--of-home/2018/08/31/a3fc1a9a-ab0b-11e8-8a0c-70b618c98d3c_story.html?utm_term=.c4404840ae21
Domenica Marchetti's article "Just Roast the Whole Thing" appeared in the September 12 edition of The Washington Post Food Section. http://www.pressreader.com/usa/the-washington-post/20180912/283102774949535
Michelin Stars to Dames!
Maru Valdez's and business partner Chef Ryan Ratino's Bresca, in Logan Circle, received its first Michelin star. *
Polly Wiedmaier's and Chef Robert Wiedmaier's restaurant, Siren by Robert Wiedmaier, at The Darcy hotel in DC, earned its first star in the famous restaurant-rating book, the Michelin Red Guide. *
*The honors were announced on September 13.
The Michelin Guide is the oldest European hotel and restaurant reference guide that awards up to three stars for excellence. It was originally published in 1900 by the Michelin brothers, Édouard and André, to boost auto tire sales and offer useful information to motorists. In 1926, they decided to provide professional reviews of restaurants giving a star to worthy establishments. Only in 1931 was a hierarchy of 0-3 stars created and in 1936 the criteria for the three star awards were published.
Hurrah! Sheila Crye, Johanna Mendelsohn Forman, Debra Moser, Vickie Reh, Susan Soorenko and Tambra Raye Stevenson
Sheila Crye directed five week-long, half-day youth cooking camps this summer at her Silver Spring home and led many to compete in the Montgomery County Agricultural Fair on August 10. There her Young Chefs bakers won two grand champion ribbons, six blue ribbons, four red ribbons, three white ribbons and one yellow ribbon.
Johanna Mendelsohn Forman gave a keynote speech at the World Food Summit in Copenhagen, Denmark on August 30, sponsored by the Danish Ministry of Food and Agriculture. She spoke about Gastrodiplomacy in Times of Uncertainty. Johanna also conducted workshop on global food heritage. On September 11 she will be a speaker at the Museum of Modern Art's Salon series in New York on Gastrodiplomacy as way to build community.
Debra Moser's and Mitch Berliner's MeatCrafters was featured on WJLA's Kidd Around Town on Friday August 24. Host Kidd O'Shea toured MeatCrafters USDA plant and joined in the making its popular Skinny Salamis.
Click here to view: www.facebook.com/kiddoshea/videos/322050235020983/.
MeatCrafters and Central Farm Markets also was featured on Nycci Nellis' Industry Night show August 27. http://industrynight.fullserviceradio.org/
Vickie Reh's book, The Wine Table: Recipes and Pairings from Winemakers' Kitchens, (Skyhorse Publishing 2018), released September 4, details her experiences visiting and cooking with 18 winemakers in France and Italy, exploring their food and wine cultures and celebrating their understanding of the best dishes to accompany their vineyards' offerings. https://www.skyhorsepublishing.com/9781510730830/the-wine-table/
Susan Soorenko's Moorenko's was listed in Visit Montgomery as one of the best ice cream spots in Montgomery County, Maryland. https://visitmontgomery.com/eat-drink/best-ice-cream-spots/
Tambra Raye Stevenson, will lead a healthy kids cooking demo and story time of her "Where's WANDA" book series at DC Veg Fest's Kids Zone, Saturday, September 15 at the Yards Park; appear on News Channel 8 Saturday, September 8 at 11:30 a.m. and lead a breakfast session during Chesapeake Food Summit on September 25 at Union Market.
Amy Brandwein of Centrolina and Erin Reed of Blue Duck Tavern are part of a team of RAMMY award winners presenting at the James Beard House on August 20. The dinner is part of a Best of D.C. dinner presented by the Restaurant Association of Metropolitan Washington and Events DC.
Johanna Mendelson Forman was a guest on ABC Radio National's Blueprint for Living with host Hilary Harper on July 14 discussing gastrodiplomacy.
Our dear friend, Jane Olmsted, a 16-year supportive Dame, passed away on July 14. Before retiring, Jane was the assistant manager of the Sulgrave Club in D.C., where she meticulously coordinated hundreds of events, and a restaurant reviewer for The Courier. The daughter of a U.S. Navy Admiral, Jane grew up in China and on U.S. Naval bases. She was a graduate of Sweet Briar College in Virginia and a talented and collected watercolorist who studied painting at American University and Corcoran School of Art. In her eighties, Jane studied advanced Italian and regularly traveled to Italy, often accompanied by Evan Kleiman, cookbook author and host of NPR's "Good Food." Jane was a 50-year member of the Junior League of Washington, D.C., and an avid gardener and award-winning floral arranger. She was also a member of the National Society of Colonial Dames and a board member of the Culinary Historians of Washington (CHoW). She will be sorely missed.
Katherine Miller is moving from a consultant and advisor role at the James Beard Foundation to become its Vice President of Impact. In this role, Katherine will oversee all of JBF's current impact programs including Chefs Boot Camp for Policy & Change, Smart Catch®, chef advocacy and food waste programs as well as the JBF Women's Leadership Programs, diversity initiatives and its scholarship programs.
Laughter echoed throughout the hallways and kitchens of Atwater's Big Kitchen in Baltimore on June 16 as Stephanie Hersh recalled her days working as executive personal assistant to Grande Dame Julia Child. Her sold-out talk was such a huge hit, the audience called for a second engagement before the afternoon was over. Stephanie shared memories of everyone's favorite French chef. Some were funny; some were touching. All were endearing.
Stephanie recounted her first work day with Julia, which included the preparation of Santa Barbara seafood stew. Saturday's lucky attendees were treated to the fish dish for lunch, prepared by our host, Nona Nielsen Parker, and accompanied by Atwater's famous bread, wine, salads with Nona's house-made dressings and scrumptious cookies and brownies. Watch for an encore from Chef Steph this fall.
Nona Nielsen Parker, Stephanie Hersh and Diane Neas at the luncheon.
Marion Nestle has been named LDEI's 2018 Grande Dame. She is the fifteenth recipient of this honor and will receive the award at the gala dinner at LDEI's annual conference in Seattle, WA on Friday, October 12. Marion was one of our nominees along with Nora Pouillon and Martine Saunier.
Hurrah! Susan Barocas, Amy Brandwein, Johanna Mendelsohn Forman, Claudia Kousoulas and Sophia Maroon
Susan Barocas, is co-chair of this summer's Hazon Food Conference, August 1-5 at the Isabella Friedman Retreat Center in northwest Connecticut. See Of Interest for more information about the conference.
Amy Brandwein was named Chef of the Year by the Restaurant Association of Metropolitan Washington at its 36th Annual RAMMY Awards on June 10 at theWalter E. Washington Convention Center.
Johanna Mendelsohn Forman was a delegate at the EAT FORUM in Stockholm, June 11-18. Johanna has been working with chefs as change agents through the work of the SDG2 HUB which produced the Chefs Manifesto, a set of eight principles about ways chefs can contribute to reducing food waste, hunger, reducing climate change thru climate smart agriculture.
Claudia Kousoulas publishes her book, Bread & Beauty, A Year in Montgomery County's Agricultural Reserve, in September. The book profiles farmers and producers and shares the remarkable story of how in the 1980s, Montgomery County, MD set aside one-third of its land, 93,000 acres, for agricultural uses. Today, the Reserve provides skilled local jobs, preserves habitat and natural environment and is a nearly complete source of local food.
Sophie Maroon's Dress It Up Dressing launched its new line at Whole Foods in May and will expand to The Fresh Market nationwide in July.
Les Dames d'Escoffier DC