DATE: Saturday, March 10, 2012 TIME: 8:30 a.m. to 5:45 p.m. PLACE: The Universities at Shady Grove Rockville, Maryland 20850 COST: $99 inclusive. Free Parking.

Cooking Careers CommunicationsEighth Salute to Women in Gastronomy

My Life in Food from the CIA to Network TV:Three Decades and Cookin’

Celebrating FOOD! is co-sponsored by the Washington, D.C., chapter of Les Dames d’Escoffier International, The Hotel Restaurant Management Program at University of Maryland Eastern Shore,

and The Universities at Shady Grove.

More than 40 Speakers in 16 sessions Hands-on Cooking Classes

Continental Breakfast and Lunch IncludedFabulous Culinary EXPO with new products, samples,

cookbooks, experts andFestival of Desserts

Dumpling and Beer Pairing FinaleMuch more...

Les Dames d’EscoffierInternational

KEYNOTE SPEAKER

Sara Moulton

Les Dames d’Escoffier invites you to...

Les Dames logo cookies from Laurie Weber’s The Swiss Bakery

Food Editor of ABC-TV’s “Good Morning America”

A chef, author, and TV cooking show star, Sara Moulton has been the host of the TV Food Network’s “Cooking Live,” “Cooking Live Prime-time,” and “Sara’s Secrets.” In addition to her work on the Food Net-work, Sara was the Executive Chef of Gourmet Magazine for 23 years.

A scholarship recipient from Les Dames’ New York Chapter, Sara grad-uated with highest honors from the Culinary Institute of America (Hyde Park) in 1977. Her TV career began in 1979, when she was hired to work behind the scenes on PBS-TV’s “Julia Child & More Company.” Her friendship with Julia led eventually to Sara’s becoming food editor at ABC-

TV’s “Good Morning America.”

Sara is the author of Sara Moulton Cooks at Home,Sara Moulton’s Everyday Family Dinners, and Sara’s Secrets for Weeknight Meals, which serves as the basis for “Sara’s Weeknight Meals,” a PBS-TV series that began its second season in October. “Sara’s Kitchen” iPhone app was introduced in 2011. She lives in New York City with her husband and two children.

Celebrating FOOD!

8:30 to 9:30 a.m. Registration and Continental Breakfast

9:30 to 10:20 a.m. GENERAL SESSION. Keynote Speaker Sara Moulton My Life in Food from the CIA to Network TV: Three Decades and Cookin’

CHOICE OF SESSIONS (NOTE: Each attendee may take only one “Hands-on Cooking Class” for the day unless spaces are available. Limit of 30 per cooking class.)

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

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Celebrating FOOD!SCHEDULE

Brochure design by CiCi Williamson

Making Homemade Pasta. (Hands-on Cooking Class). Domenica Marchetti, Cookbook Author, Food Columnist, online Blogger for The Washington Post, will teach how to make several homemade pastas that you can take home. Assistant: Paula Jacobson, Cookbook Editor and Recipe Tester.

“Trucs” of the Trade. Culinary experts share a rapid fire series of tricks to save time and effort in cooking, baking, food presentation, and home wine service skills. Aulie Bun-yarataphan, Chef/Owner, Bangkok Joe’s and T.H.A.I.; Najmieh Batmanglij, Persian Cook-book Author; Lisa Cherkasky, Food Stylist; Kathryn Morgan, Master Sommelier; Rissa Pagsibigan, Food & Beverage Director. Co-Chairs: Janis McLean, Executive Chef, Le Zinc, and Nancy Baggett, Award-winning Cookbook Author, Blogger. Catering for Fun and Profit. The ins and outs of catering. Owners of large, medium, and in-home operations reveal the risks, seasonal patterns, pitfalls and successes. Susan Gage, Owner, Susan Gage Caterers, Anna Saint John, Catering by Anna Saint John; and Ann Stratte, Personal Chef & Caterer. Chair: Gail Forman, Food Writer & Editor.

How Restaurants Evolve and Change with the Times. Restaurateurs tell about unusual situations they’ve encountered, how they decide about changing menus and designs. Michelle Poteaux, Chef/Owner, Bastille; Rachel Hayden, The Inn at Little Washington; Ris Lacoste, Chef/Owner RIS; and Polly Wiedmaier, Co-Owner, Marcel’s and Brasserie Beck. Chair: Lynne Breaux, President, Restaurant Association Metropolitan Washington.

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11:50 a.m. to 1:00 p.m.Harbinger of Spring: Fromage Blanc Frais! (Hands-on Cooking Class). Susan James, Owner, Stonyman Gourmet Farmer Mercantile, will teach the basics of making fresh cheese that you will take home. Explore the wide world of French savory and dessert cheeses. Assistants: Alba Johnson, Cooking Instructor & Personal Chef, Alba’s Delicious Dishes; and Drew Falkner, L’Academie de Cuisine.

When Does the Cumin Go In? Food Writing With Recipes. A spirited discussion about what it takes to be engaging and accurate in the DIY media era. Sara Moulton, TV Host and today’s keynote speaker; Regina Schrambling, Food Writer, Gastropoda.com. (both from New York City); Tim Carman, Staff Writer, The Washington Post; Carol Blymire, Blogger/Cookbook Author. Chair: Bonnie Benwick, Acting Food Editor, The Washington Post. Lifestyles and Passions of Women Winery Owners. Three accomplished women tell their stories of what led them to start Virginia wineries and how they work with their wine-makers to produce great wines. Tastings. Jane Kincheloe Wiles, Owner, Paradise Springs Winery, Clifton; Donna Evers, Washington, D.C., Realtor and Owner of Twin Oaks Tavern Winery, Bluemont; and Jenni McCloud, Owner, Chrysalis Vineyards, Middleburg. Chair: Renie Steves, Cuisine Concepts; Wine Writer and Cooking Teacher, Ft. Worth, Texas. Ancient Grains for Modern Meals. Learn about these ancient healthful grains and how to cook them: Amaranth, barley, buckwheat, bulgur, farro, millet, oats, quinoa, rye, kamut, spelt, and wheat berries. Lecture and cooking demo. Maria Speck, Food Writer, Author, Boston, Mass. Chair: Amy Riolo, Author, Culinary Instructor, Culinary Historian.

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Exquisite desserts crafted by Kate Jansen, Founder, Firehook Bakery, and Pastry Chef, Wil-low Restaurant; Laurie Alleman Weber, Pastry Chef/Owner, The Swiss Bakery & Pastry Shop; Susan Wallace, Executive Pastry Chef for Black’s, Black Salt, and Pearl Dive Oyster.

See and sample products! Speak with experts! Shop for culinary items!

5:10 to 5:45 p.m. Finale. Dumplings and Beer Pairing.Seminar Chairs: Eileen Dykes (see 4D), Gail Forman (see 1C) and CiCi Williamson, Author, Editor, Food Writer;USDA Meat and Poultry Hotline. Hands-On Cooking Classes Chair: Beverly Bates, Pastry Chef, Vidalia Restaurant. The Universities at Shady Grove: Susan Callahan, Chef Instructor; Judy Streeter, Program Director. EXPO Chair: Patrice Dionot, Owner, L’Academie de Cuisine.B

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3A. Mexican Cooking: Limitless Possibilities of the Avocado. (Hands-on Cooking Class). Patricia Jinich of PBS-TV’s “Pati’s Mexican Table” and Chef at Mexican Cultural Institute in Washington, D.C. , will teach Chunky Guacamole, Avocado Soup, and Avocado and Coconut Ice Cream. Assistant: Judy Rusignuolo, First Vice President, Les Dames D.C.

Why We Eat What We Eat. The functions of taste and smell and how these senses relate to human health. Marcia Pelchat, Ph.D., Associate Member, Monell Chemical Senses Center, Philadelphia; Connie Jones, Food Insight Strategist, McCormick & Co. Chair: Mary Beth Albright, TV Food Network Star.

Food Allergies: Dealing with Restaurant Menus and Grocery Labels. How consumers can cope with food labels and restaurant menus as well as food served in schools, plus challenges to the supermarkets, restaurants and school food service operators. Julie Skolmowski, MPH, RD, SNS, Food Safety Specialist, USDA Food and Nutrition Ser-vice (FNS); Elizabeth Scott, Principal, Eats Good Media. Chair: Goody Solomon, Food Nutrition Health News Service.

What Are We Feeding Our Kids? How food industry professionals can restore America’s lost culinary generation Amanda Archibald, Field to Plate; Barbara Black, Chef/Owner, Black’s Restaurant Group. Chair: Nancy Piho, Author of My Two-Year-Old Eats Octopus: Raising Children Who Love to Eat Everything.

1:00 TO 2:30 P.M. Luncheon, Fabulous Food EXPO, and Festival of Desserts.

2:40 to 3:50 p.m.

4:00 to 5:10 p.m.The Ins and Outs of Fish Cookery.(Hands-on Cooking Class). Barton Seaver, Special Writer for The Washington Post, will teach how to fillet a fish and various methods for fish cooking success. Assistant: Sheilah Kaufman, Author, Cooking Instructor, Food Writer.

Philippine Cuisine: History and Culture in a Caldero. Filipino food may be the next big crossover cuisine in America. Pinoy food, Pagkaing Pinoy, or Lutong Bahay go way beyond “Chicken Adobo” and are a blend of cuisines from China, Malaysia, and Indonesia colliding with ingredients after Spanish colonization. Lecture and demo of Chicken Sisig and Pancit by Evelyn Bunoan, Owner/Chef, Philippine Oriental Market and Deli, and Rissa Pagsibigan, Food & Beverage Director, Holiday Inn Eisenhower, and part-time chef at The White House.

The Challenges of Being an Entrepreneur in the Food Business. Learn what’s needed to start a food production company including licenses, permits, costs, foodservice kitchen rental, store space. Examples: cupcake business, custom ice cream, wedding cakes, food trucks. Susan Soorenko, Owner, Moorenko Ice Cream. Sarah Cohen, President, Route 11 Potato Chips. Chair: Marsha Echols, Attorney, Law Offices of Marsha Echols.

Fish, Fowl,and Fruit: Where in the World is My Food Coming From? Learn about global food safety, measures taken to protect our food supply, the amount of food imported into the U.S., ways to identify imports, and unusual situations regarding our global foods. Dr. Barbara Blakistone, Director, Scientific Affairs, National Fisheries Institute. Bob Berczik, International Issues Analyst, USDA Food Safety and Inspection Service (FSIS). John E. Verbeten, Branch Director, Division of Import Operations and Policy, FDA. Chair: Eileen Dykes, R.D., Public Affairs Specialist, USDA (FSIS).

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NAME: ____________________________________ADDRESS: _____________________________________________________________________________________________________________________HOME PHONE: ______________________________WORK PHONE: ______________________________EMAIL ADDRESS: ____________________________

CHOICE OF SESSIONS (Mark 1 for your first choice and 2 for your second choice in each group.) NOTE: Each attend-ee may take only one “Hands-on Cooking Class” for the day unless spaces are available. Limit of 30 per cooking class. If you list two cooking classes, please circle your first choice.

10:30 a.m. to 11:40 p.m. 11:50 to 1:00 p.m.1A. _____ 1C. _____ 2A. _____ 2C. _____1B. _____ 1D. _____ 2B. _____ 2D. _____

2:40 to 3:50 p.m. 4:00 to 5:10 p.m.3A. _____ 3C. _____ 4A. _____ 4C. _____3B. _____ 3D. _____ 4B. _____ 4D. _____

Les Dames d’EscoffierP. O. Box 1617Washington, DC 20013

(202) 973-2168lesdamesdc@aol.comwww.lesdamesdc.org Follow Us! www.facebook.com/LesDamesDC www.twitter.com/LesDamesDC

Celebrating FOOD!Cooking Careers Communications

REGISTRATION FOR “Celebrating FOOD!”Instantly secure your session choices when you register online at www.lesdamesdc.org.

No Internet? Copy and mail this form with your payment.)

SEMINAR COST: ___________$ 99 on or before February 29.$110 after February 29.$ 35 for students with ID -- please list school here: ______________________________

CHECK enclosed ___ to “Les Dames.”

CREDIT CARD INFORMATION: Visa - MasterCard - American ExpressCard # ______________________Expiration date: _______________Signature:____________________________

Note: FREE parking is available at The Univer-sities at Shady Grove. Directions will be sent to those registered. Closest Metro: Shady Grove (taxi to USG). Pick up your tickets and tote bag at the registration desk.Cancellation date for refund: March 5

The Washington D.C. Chapter’s Eighth Salute to Women in Gastronomy

Mail to: Les Dames d’Escoffier, P. O. Box 1617, Washington, DC 20013