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Dames Who Read: An “Unforgettable” Fall Gathering

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Unforgettable: The Bold Flavor’s of Paula Wolfert’s Renegade Life by Emily Kaiser Thelin

51Y0D6qqh0L._AC_US436_QL65_The fall Dames Who Read meeting was truly “Unforgettable” in many ways.  It’s always fun to dine together, discuss and delve into the life of a noted cookbook author. Not only did we dine in the spirit of Paula Wolfert, with a delicious potluck of dishes from her books, but we ventured into the world of dementia with which she has been diagnosed. It was amazing to recall all the interaction that our chapter had with Paula and other luminaries in her life. From Paula’s days in the “beat” era to her current situation, we shared her recipes, research techniques and enriched our minds, souls and bodies.

unnamedJennifer Anderson hosted us at her elegant Lake Shore Drive apartment and raised the bar for entertaining. As Stacey Ballis said, “ Jennifer removed the bar — no one can compete with Jennifer when it comes to entertaining!” Jennifer set a gorgeous table and designed and printed special napkin rings to honor Paula Wolfert’s style and personality.

Ann Brennan of the Chicago Methodist Senior Services spoke about trends in serving people with dementia and brought with her Embodied Labs Virtual Reality Kits. Dames were able to use the Oculus which simulated the vision and sense of someone who has dementia. Ann invited members to one-on-one sessions at her office and will keep LDE Chicago informed when Carrie Shaw, the founder of Embodied Labs is in town.

This was the 25th book that the DWR book club has read together and we toasted the milestone with typical “Jennifer touches” – miniature bottles of Chandon sparkling wine and celebratory Champagne cork key rings as party favors.

Cheers to Judith Hines for selecting 25 stimulating books and always bringing a new and different twist to each meeting.  — By Toria Emas

 

Curious Kitchen: Amelia Levin’s Peanut Butter Bites

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By Dame Judy Hevrdejs

We’ve have changed from swimsuit to sweater season, but that doesn’t stop the lure of Lake Michigan and the cottages and towns along America’s Third Coast. There’s glorious autumn foliage to be enjoyed on a hike or by cruising the region’s winding roads. When winter delivers its snowy blanket, the trails await cross country skiers.  To sustain yourself and your family, turn to Dame Amelia Levin’s book, “The Lake Michigan Cottage Cookbook” (Storey Publishing) which celebrates the farmers, cheese makers, bakers and chefs with more than 100 recipes from Illinois, Wisconsin,  Michigan and Indiana, from Sheboygan to Saugatuck.

Her book reflects the region’s four seasons, with recipes that: “run richer and heartier, perfect for a colder fall or winter day,” writes Amelia. So consider Swedish Meatballs from  Al Johnson’s Restaurant in Sister Bay. Or Pasties Two Ways from Michigan’s Upper Peninsula. There is Prairie Grass Cafe’s Turnip, Squash, and Scallion Vegetable Platter from Dame Sarah Stegner. And Hewn Bakery’s Rolled Oat and Maple Syrup Scones from Dame Ellen King

But the Curious Kitchen, always on the  lookout for recipes with just a few ingredients for its 3-Ingredient Solution, likes the book’s Peanut Butter Bites. Inspired by portable bites Amelia and her husband enjoyed at the La Grange General Store in Whitewater, Wisconsin, they can energize a hike, bike ride, road trip or cross country ski afternoon. We like them plain or rolled in coconut.

 

Peanut Butter Bites

Prep Time: 10 minutes

Freezing Time:  1 to 2 hours

Makes: 16  (1 1/2-inch) bites

1 1/2 cups peanut butter

1 cup almond meal flour

8 ounces Medjool dates, pitted

1 teaspoon ground cinnamon

Optional: 1 tablespoon ground flaxseed. For rolling, unsweetened cocoa powder or unsweetened coconut flakes

  1. Line a rimmed baking sheet with waxed paper. Combine peanut butter, almond meal, dates, flaxseed (if using), and cinnamon in a food processor. Process until mixture is well combined and forms a ball.
  2. Roll mixture into 16 1.5-ounce balls (roughly the size of a walnut). Roll balls in unsweetened cocoa powder or unsweetened coconut flakes (if using).
  3. Place bites on wax-paper-lined baking sheet. Freeze 1 to 2 hours. Transfer to a resealable plastic bag for longer storage.

Welcome to Five New Dames d’Escoffier!

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We are thrilled to welcome five stellar new Dames to the Chicago chapter of Les Dames d’Escoffier! These new members were introduced at the Annual Dinner and Business Meeting on Monday, June 11. We look forward to getting to know them and are excited about the contributions they will make to enhance our chapter. Welcome!

Chang-1-1080x580Belinda Chang, sommelier and brand advocate, Belinda Chang LLC. Sponsored by Ina Pinkney and Rita Jammet (New York City Chapter).

 

 

Duncan.forbes.com-1200x900Katherine Duncan, proprietor and chocolatier at Katherine Anne Confections. Sponsored by Melissa Yen and Carla Williams.

 

 

GregoryLaura Gregory, Store Director at Heinen’s Grocery Store in Glenview. Sponsored by Judith Dunbar Hines and Shannon Kinsella.

 

 

Kim-KirchherrKim Kirchherr, health and well-being advisor at Independent Grocers Alliance (IGA). Sponsored by Nancy Siler and Lois Levine.

 

 

Lalley_Heather Lalley, editor and reporter at Winsight/Restaurant Business. Sponsored by Patricia Cobe and Joan Driggs.

Dames – and Dudes – Enjoy a Heated Bocce Competition, Cocktails & Dinner

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It was a heated – and humid! – battle on the bocce courts, as 20 Dames gathered in River Forest on Sunday, July 15 for the annual “Dames Who Roll” event. Hosted by Dame Gina Voci and husband Ed, this year’s theme – France versus Italy — made for an extra fun and delicious event. Guests were greeted by a Franco-Italian buffet of hors d’oeuvres including rich yet refreshing vichysoisse “shots,” a gorgeous array of cheese and charcuterie, pan bagnat, and bruschetta, along with  French, Italian and American takes on the famous Negroni cocktail. And of course, its not a summer party without rosé!

Both Dames and Dudes flung the bocce balls with gusto and sometimes enviable precision! Two teams of four finally came head to head in the finals. At stake: bragging rights and bottles of Ovation wine from Opus One! The ultimate champions: Julie and Josh Chernoff, Bill Thurmond and Francesca Voci. In proud second place: Susan Weller, Michael Donnelly, Susan Szymanski and Liz Barrett.

After the heated battle (it was a steamy afternoon!), the group returned to the Vocis’ beautiful home for a potluck dinner, featuring more French and Italian specialties.

The table was stuffed with dishes — quiche, beef tenderloin, roasted lemon chicken, orecchiette with sausage and rapini, fennel and arugula salad, summer tomatoes and burrata, ratatouille and more. But room had to be saved for the tempting array of desserts, from blueberry tarts and crostatas to cakes. Our hostess with the mostest, Gina, and husband Ed, kept glasses filled and conversation flowing all night long in their gorgeous backyard and gardens. Special thanks to Dame Toria Emas for taking so many fun photos!

This is one of the most delightful events of the year, and we extend huge thanks to the Vocis and everyone who prepared such an impressive feast! Cheers, Santé and Salut!

Ina Pinkney Named Dame of Distinction

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Each year, the board of Les Dames d’Escoffier Chicago selects one member for an important lifetime achievement award – the Dame of Distinction honor. This member is one who has achieved excellence in her career and made outstanding contributions to the chapter.   

unnamedThis year, we are extremely proud to present Dame Ina Pinkney with the Dame of Distinction Award.

The award was presented at the annual business meeting and dinner of the Chicago chapter on Monday, June 11 by Dame Jennifer Bucko Lamplough, whose words are worthy of sharing verbatim, here:

The Breakfast Queen. Baker. Chef, Entrepreneur. Polio survivor and advocate. Champion of female culinary professionals. Captivating speaker and writer. Chicago culinary legend.

These are just a few ways to describe Dame Ina Pinkney. Aside from Ina’s long-standing presence in the Chicago food community, she is consistently a positive presence in Les Dames d’Escoffier and wonderful advocate of the organization for new and prospective members.

Ina became a member in 1985, sponsored by Elaine Sherman. She was on the board of directors in 1991 when Dame Nancy Brussat was president (the first time) and she stayed on for another two years as program chair when Dame Toria Emas was president.

Ina has worked on every Les Dames fundraising event during her time as a member, all while running her many business ventures including The Dessert Kitchen Ltd. and her renowned restaurant, Ina’s Kitchen, which quickly became Chicago’s premier breakfast restaurant. Ina’s Kitchen evolved into INA’S, an American Restaurant, serving not only breakfast, but also lunch and dinner. Ina was a true pioneer, establishing one of the first restaurants in what is now the restaurant mecca of Chicago – the West Loop.

In 2013, Ina made the decision to close her eponymous restaurant after 33 years in business. But before doing so, she authored a book entitled Ina’s Kitchen: Memories and Recipes from the Breakfast Queen that sold as fast as her famous Heavenly Hots did every morning at her restaurant.

Most recently, Ina served on the LDE Chicago board of directors again under President Veronica Hastings, and she recruited the group of young women chefs who created the amazing dinner at our most recent fundraiser, “Culinarium” in April.

Ina continues to work tirelessly in the culinary community to encourage and mentor young, up-and-coming chefs and restaurant owners. Never one to rest on her laurels, Ina recently celebrated four years as a columnist with the Chicago Tribune, publishing her monthly “Breakfast with Ina” stories, sharing new places to enjoy the most important meal of the day.

Ina also donates countless hours to Rotary Club and its mission to help eradicate polio, serving as a national and local ambassador and speaker. In fact, Rotary Club named Ina a top influencer in 2017 for her efforts to help eradicate polio.

Over the years, Ina also has been a leader in the effort to ban artificial trans fats in food, and she also led the group the supported the smoking ban in Chicago (which went into effect in 2006). She also created a “green” purchasing co-op for restaurants in Chicago, helping the industry become more sustainable.

On top of all this, Ina has been a guest chef, lecturer, culinary judge, emcee, keynote speaker as well as the subject of numerous national and local articles in print, online and on TV and radio.

What we are most proud to call her though, is our friend, and our Dame of Distinction for 2018. Thank you, Ina, for your dedication to the culinary and hospitality industries, to our chapter and for making a difference in our community. Congratulations!

3-Ingredient Solution: Strawberries & Rhubarb

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rhubarb-marketBy Dame Judy Hevrdejs

There’s a good reason strawberries and rhubarb show up in farmers markets and grocers these days. They ripen about the same time and the tart rhubarb plays nice with sweet strawberries. The easiest way to enjoy them? A strawberry-rhubarb sauce that needs only one more ingredient: sugar.

Spoon the sauce over ice cream or thick slices of pound cake or angel food cake. You can also layer it with vanilla wafers and vanilla pudding, then chill  before serving.rhubarb-pudding2

Here’s a very flexible recipe. Cut rhubarb in bigger chunks? No problem. Up the amount of strawberries a bit? Not a crisis. How much sugar you use, though, will depend on the berries’ sweetness and how you plan to use the sauce.

If paired with sweet cookies (vanilla wafers, gingersnaps) and a sweet pudding, you should cut back on the sugar a bit to keep the tart-sweet balance. Or keep it sweet, as we did, when we layered sauce and vanilla wafers with some thick, plain Greek yogurt for a sweet, tangy, tart dessert.rhubarb-3items

3-Ingredient Strawberry-Rhubarb Sauce

Makes:  About 3 cups sauce

1 pound fresh rhubarb,  8 to 10 stalks

1/3 to 1/2 cup granulated sugar, about

1 pint fresh strawberries

  1. Rinse rhubarb. Trim stalk bottoms and any leaves off the top. Cut in 1-inch chunks. You should have 3 1/2 to 4 cups chunks.
  2. Place rhubarb, sugar and about 3 tablespoons water in a saucepan or deep skillet. Cook over medium-low heat, stirring occasionally (8 to 10 minutes). Watch carefully so mixture does not burn; add another tablespoon of water if mixture dries out too much.
  3. Wash strawberries, remove stems and halve. When rhubarb begins to soften and break down, add strawberries. Cook another 5 minutes until berries soften but somewhat chunky.
  4. Remove from heat. Check tart-sweet balance. Adjust sweetness if needed. Cool. Store in the refrigerator. Photos by Judy Hevrdejsrhubarb-sauce