Celebrating FOOD! - Les Dames d'Escoffier DC Chapter

Les Dames d’Escoffier Washington D.C. invites you to...

Celebrating FOOD! Cooking

Careers

Communications

Tenth Salute to Women in Gastronomy More than 50 Speakers in 16 sessions Hands-on Cooking Classes Continental Breakfast and Lunch Included Fabulous Culinary EXPO with New Products, Samples, Cookbooks, Experts and Festival of Desserts Tantalizing Teas and Teacakes Finale Much more...

DATE: TIME: PLACE: COST:

Saturday, March 5, 2016 8:30 a.m. to 5:45 p.m.

The Universities at Shady Grove Rockville, Maryland 20850 $130 inclusive. Free Parking.

Keynote Talk Finding the “Sweet Spot” Where Delicious and Healthy Meet: Small Changes to Get You There in Cooking and in Life

KEYNOTE SPEAKER

Ellie Krieger

Well known as the host of Food Network’s hit show “Healthy Appetite,” Ellie Krieger is a James Beard Foundation and IACP award winner, a New York Times bestselling cookbook author, and a weekly columnist for The Washington Post. She has also been a columnist for Fine Cooking, Food Network magazines, and USA Today. Ellie is a registered dietitian nutritionist who earned her Bachelor of Science degree in clinical nutrition from Cornell and her Master’s degree in nutrition education from Teacher’s College, Columbia University. Her latest book is You Have it Made: Delicious, Healthy Do-Ahead Meals (Houghton Mifflin Harcourt (2016). Ellie is a member of the New York Chapter of Les Dames.

35

The Washington, D.C. Chapter celebrates its 35th Anniversary in 2016!

Happy Anniversary to Les Dames d’Escoffier International —celebrating 30 years in 2016!

Celebrating FOOD! is sponsored by the Washington, D.C., Chapter of Les Dames d’Escoffier International

30

Celebrating FOOD!

Registration and Continental Breakfast

9:30 to 10:20 a.m. GENERAL SESSION Keynote Speaker ellie krieger Finding the “Sweet Spot” Where Delicious and Healthy Meet CHOICE OF SESSIONS (NOTE: Each attendee may take only one “Hands-on

Cooking Class” for the day. Limit of 30 per cooking class.)

Krieger

8:30 to 9:30 a.m.

Schedule

10:30 a.m. to 11:40 a.m.

1B.

“Trucs” of the Trade. “Tricks” show rapid-fire tips to save time in cooking, bak-

1C.

Celebrating Women in the Culinary Arts. Throughout history, women

1D.

Casting a Wider Net. Salmon, canned tuna, and shrimp comprise 60% of the U.S.

ing, and food presentation. Dames Stacey Adams, Owner/Executive Chef, Tastings Gourmet Market; Cathy Barrow, Author/Preserving Expert; Robyn Webb, Author, Nutritionist, Instructor. Co-Chairs: Dames Danielle Turner, Chef, Great Taste; and Devon Capili, Executive Chef, Renaissance Dupont Circle. have played an integral role in the culinary world, and their efforts have combined to shape the way we eat, think, and write about food today. Dame Amy Riolo will give an overview of women’s culinary history. Then hear a panel of internationally recognized and award-winning food writers. Dames Sheilah Kaufman, Joan Nathan, Domenica Marchetti, Monica Bhide, and Najmieh Batmanglij. Chair: Dame Amy Riolo, Author, Cuisine and Culture Expert.

Turner

fave at home and transform it into peerless cheesecake—light, luscious, and divine! Take individual cheesecakes home to enjoy. Dames Susan James, Owner/Farmer, Stonyman Gourmet Farmer; Drew Faulkner, Cooking Instructor. Beverly Bates-Coakley, Pastry Chef.

James

Yogurt Refresh—or How Can Such an Ancient Food Be So Now? (Hands-on Cooking Class). Learn how you can craft this cultured dairy

Nathan

1A.

2B.

ensaladas mexicanas: Versatile salads of Mexico. Mexican cuisine

2C.

Translating Chefs’ Recipes. That restaurant dish was so good, you just had

Learn the secret to high-quality sushi as the chefs from Kizuna Sushi & Ramen teach you to “roll your own.” Make either Tri-Veggie (asparagus, avocado, and cucumber, with furikake) or Tako (octopus) sushi, depending on your preference. Enjoy your creation! Phet Inthilith and Dae H. Yang, Sushi Chefs. Dame Chris Chiang, Owner, Kizuna Sushi & Ramen. has a universe rich in salad options. And, no—no taco salads involved! Come meet Chef Dame Pati Jinich of PBS-TV’s “Pati’s Mexican Table” and watch her prepare favorite Mexican salads; see some unexpected ingredients, techniques, and combinations that exist in the Mexican repertoire. Tastings. Chair: Dame CiCi Williamson, Food/Travel Writer; Author. to ask how it was made. But why does the writeup look so different from a cookbook recipe —and why is it likely to fall short when you try it? Speakers: David Hagedorn, Dining Columnist, Cookbook Author and Former Chef. Alex Levin, Pastry Chef at Osteria Morini. Chair: Dame Bonnie Benwick, Deputy Food Editor, Washington Post.

Remember to stay for the Finale! (5:10 to 5:45 p.m.)

An invigorating end to an inspirational day. Enjoy a tantalizing selection of teacakes from L’Academie de Cuisine and custom teas from Capital Teas and Great Falls Tea Garden while sharing high points of the symposium with other attendees and new found foodie friends. You can drink all you want and still drive home! (See bottom of page 3)

Jinich

Making Superb Sushi: We’re on a Roll! (Hands-on Cooking Class).

Benwick

2A.

Williamson

11:50 a.m. to 1:00 p.m.

Riolo

seafood consumption, much of it imported. Learn of lesser-known domestic seafood varieties appearing at restaurants and how shifting consumption promotes healthier waterways and exciting dining. Speakers: John Rorapaugh, ProFish; Alyson Myers, Kegotank Farm; Spike Gjerde, Woodberry Kitchen. Chair: Dame Katherine Newell Smith, President, KNS Promotion Inc.

Brochure design by CiCi Williamson

1:00 TO 2:30 P.M. Luncheon, Fabulous Food EXPO & Festival of Desserts. Exquisite desserts crafted by Dames Laurie Weber, Pastry Chef, The Swiss Bakery; Kate Jansen, Pastry Chef/Founder, Firehook Bakery; and Susan Wallace, Executive Pastry Chef, Black’s, Black Salt, and Pearl Dive Oyster Palace.

See and sample products!

Speak with experts!

Shop for culinary items!

Ramanathan

Batmaglij

Johnson

Barocas

Snedden

Bunoan

2:40 to 3:50 p.m. 3A.

Philippine appetizers (Hands-on Cooking Class). Prepare the filling

3B.

where there’s fire, there’s flavor! BBQ history, methods, and tasting. Hear how barbecue relates to America, American history, and, in some

particularity, black America. Discussion of regional interpretations of barbecue and demo of BBQ recipes. Jim Shahin, Washington Post “Smoke Signals” Barbecue Columnist. John Snedden, Owner/President, Rocklands Barbeque & Grilling Company. Chair: Dame Nancy Baggett, Award-Winning Cookbook Author.

3C.

Our Growing Taste for Local-Sustainable. Join experts whose

3D.

On Air to Online: What Foodies Need to Know About Video Storytelling. Learn to create a visually compelling story in only minutes or sec-

experience and varied focuses provide fascinating in-depth views of local-sustainable food sourcing and their commitment to using the freshest, most flavorful farm ingredients. Speakers: Chef Cathal Armstrong, Restaurant Eve, Culinary Leader, Award-winning Chef; Breanna Detwiler, Sustainability Director, Airlie. Co-Chairs: Dames Drew Faulkner, Cooking Instructor, and Susan James, Owner/Farmer, Stonyman Gourmet Farmer.

onds; enrich your storytelling skills via video or broadcast media. Learn pre-production content and distribution of videos; master on-air interviews or cooking demos. Dames Susan Barocas, Owner, SBH Communications; Marie Ostrosky, Owner, Grey Salt Culinary. Chair: Claire Gill, Senior Director of Marketing, National Osteoporosis Foundation.

4:00 to 5:10 p.m.

4A.

Phyllo Dough: it’s all greek to me. (Hands-on Cooking Class).

Learn tips and uses for working with store-bought phyllo dough; fill and roll your creation. While it’s baking, watch a demo on making North African phyllo dough the old-fashioned way. Dame Alba Johnson, Personal Chef, Cooking Instructor, Recipe Developer. Assistant: Dame Paula Jacobson, Cookbook Editor, Recipe Tester and Developer, Cooking Instructor.

4B.

The Magic of International Spice Blends. In the spice-mad Middle

4C.

RETHINKING IMMIGRANT CUISINES: “AUTHENTICITY” VS. CROSSOVER APPEAl. Panelists debate how to think about cuisines resulting from centuries of immigration.

Ages and ancient world, spices were combined for specific flavors. Today’s great cuisines, too, use an aromatic mix. Sourcing, creating, and using spice blends. Speakers: Dame Najmieh Batmanglij, Cookbook Author; Tina Cliffe, Sales Manager, Vanns Spices; Dame Susan Delbert, Executive Chef, National Press Club. Chair: Dame Kari Barrett, LDE-DC Secretary.

Speakers: Christie Balch, Executive Director, Crossroads Community Food Network; Johanna Mendelson Forman, American University; Paula Johnson, Anthropologist, National Museum of American History. Dame Joan Nathan, Award-winning Author; Lavanya Ramanathan, Reporter, Washington Post. Chair: Dame Gail Forman, Professor Emerita, Montgomery College.

4D. Cam

ingredients and make fresh lumpia, which uses a type of homemade crepe as a wrapper. Make shrimp adobo on skewers. Enjoy! Dame Evelyn Bunoan, Chef/Owner, Philippine Oriental Market and Deli, Arlington. Assistant: Oskar Bunoan.

UMAMI – Mastering the 5th Taste through Soy Sauce. Hear

a discussion on the history, production, and uses of soy sauce in Asian cookery. Taste various soy sauces. Speakers: Katy Chang, Chef/Founder, EatsPlace; Matt Jamie, Founder/ Owner, Bourbon Barrel Foods; Takashi Sato, President, San-J International, Inc., Kaz Okuchi, Chef/Restaurateur, Kaz Sushi Bistro. Chair: Dame Janet Cam, Culinary Strategist.

Dykes

5:10 to 5:45 p.m. Finale. Tantalizing Teas and Teacakes.

Dames Laurie Bell, Great Falls Tea Garden; Manelle Martino, Co-Founder, Capital Teas Inc.; Patrice Dionot, Administrative Director, L’Academie de Cuisine. Seminar Chairs: Dames Eileen Dykes, Camilla Rothwell & CiCi Williamson Hands-On Cooking Classes Chair: Beverly Bates-Coakley & Dame Janis McLean expo chairs: Dames Janet Cam & Susan James, Vice President for Development.

REGISTRATION FOR Celebrating FOOD!

To register and secure your session choices, go to www.lesdamesdc.org. OR fill out this page and mail it to the address below. OR scan it and email to [email protected] NAME: ___________________________________________ ADDRESS: ________________________________________ ___________________________________________________ ___________________________________________________ HOME PHONE: __________________________________ cell PHONE: ____________________________________ EMAIL ADDRESS: ________________________________

SEMINAR COST: ___________

$130 on or before February 28. $140 after February 28. $60 for students with ID list school here: ___________________________________________ Tax Deductible Donation ________

CHOICE OF SESSIONS (Mark 1 for your first choice and CHECK enclosed ___ to “Les Dames.” 2 for your second choice in each group.) NOTE: Each attendee may take only one “Hands-on Cooking Class” CREDIT CARD INFORMATION: for the day unless spaces are available. Limit of 30 per Visa - MasterCard - American Express cooking class. If you list two cooking classes, please Card # ______________________ circle your first choice. 10:30 a.m. to 11:40 p.m. 1A. _____ 1C. _____ 1B. _____ 1D. _____ 2:40 to 3:50 p.m. 3A. _____ 3C. _____ 3B. _____ 3D. _____

11:50 to 1:00 p.m. 2A. _____ 2C. _____ 2B. _____ 4:00 to 5:10 p.m. 4A. _____ 4C. _____ 4B. _____ 4D. _____

Exp. date: _______Code________ Signature: ____________________________

Note: FREE parking at The Universities at Shady Grove, 9630 Gudelsky Drive, Rockville, Maryland 20850. Registration is in Building II. Closest Metro: Shady Grove (taxi to USG).

Mail to: Les Dames, c/o Robin Kurtzman, 7512 Granada Drive, Bethesda, MD 20817 ____ Yes, I would like to support Les Dames d’Escoffier’s scholarship program. Please find herewith my contribution of $150 to become a member of the Escoffier Brigade.

Celebrating Food!

To mail brochure to a friend, fold and place a 49¢ stamp here.

c/o Robin Kurtzman 7512 Granada Drive Bethesda, MD 20817

[email protected] www.lesdamesdc.org

TO:

Cooking Careers Communications Les Dames d’Escoffier Washington Chapter’s Tenth Salute to Women in Gastronomy