Pearl Street Wine Market and Cafe

By Beth Schreibman Gehring

One of the best parts about being a member of the Les Dames d'Escoffier Cleveland Chapter is that we hold our business meetings in some truly extraordinary locations. Last night's gathering was no exception, as we had the pleasure of experiencing the delightful Pearl Street Wine Market and Cafe.

 

With Karen Small of the renowned Flying Fig and Jillian Davis of Toast behind it, my expectations for the small plates were high, and they certainly did not disappoint. Each bite was a burst of flavor, showcasing their culinary expertise and dedication to quality ingredients.

 

But what truly caught me off guard was their exceptional selection of natural and low intervention wines. These elusive gems of the wine world which I tirelessly seek out, have found their home at Pearl Street Wine Market. Unlike many establishments that offer a token selection, Pearl Street has made these wines their raison d'être. From the moment you step through their doors, it becomes abundantly clear that their passion lies in showcasing the very best of these unique and sought-after wines.

 

Pearl Street Wine Market has truly outdone themselves, surpassing any other wine haven I've encountered, even in the bustling streets of New York, and here's the best part: they have a state-of-the-art Cruvinet storage and dispensing system. This ingenious technology allows them to offer tastings and glass pours of wines that are typically only available by the bottle. Talk about a wine lover's dream come true!

 

However, If you're in the mood for a bottle, fear not! Pearl Street Wine Market boasts an extensive collection of hundreds of natural and low intervention wines that can be enjoyed right there on the premises, all for a small corkage fee. So, whether you're a connoisseur or simply looking to explore the mysterious world of natural wine, this place has got you covered.

 

One of the greatest compliments I can bestow upon a restaurant is its ability to transport me beyond my own world and immerse me in cherished memories…enjoying a leisurely lunch in Montmartre or indulging in a late night sip in Montreal. As I sat there last night, savoring a flawlessly crafted White Negroni, I found myself not longing to be anywhere else. This establishment embodies the essence of Cleveland at its finest - a harmonious blend of conviviality and sophistication, devoid of the pretentiousness often encountered elsewhere.

 

I wholeheartedly recommend Pearl Street Wine Market and Cafe. It's a charming establishment where culinary artistry and oenophilic passion intertwine, creating an unforgettable experience for foodies and wine enthusiasts alike. I can't wait to return and indulge in their amazing selections of tinned fish, artisanal hams, and cheeses.

 

I had a wonderful evening with friends old and new and as always we closed the place down with hugs and laughter! 

 

Heres to all of the pleasures of exceptional food, extraordinary wine, and the sweet shared moments that linger in our memories!

 

https://www.pearlstreetcle.com

 

La Fattoria Micro-Farm and Frittata Demo

By Beth Schreibman Gehring

Nestled in the heart of Novelty, Ohio, La Fattoria farm is a charming Italian-style micro farm that is a feast for the senses. The animals are treated with the utmost care and respect, allowed to roam free and live their lives as nature intended. From the gentle bleating of the sheep to the clucking of the chickens, the farm is alive with the sounds of happy animals. But it's not just the animals that make La Fattoria farm so special. The stunning countryside vistas and centuries old farmhouse and barns transport visitors to another world, one where the hustle and bustle of everyday life fades away.

We were so impressed by the farm's commitment to sustainable farming practices. The family behind La Fattoria is dedicated to preserving the land and using all natural methods to grow their crops and feed their livestock. Their chickens eat fermented grains, a far healthier alternative to traditional chicken food. It may be a bit more expensive, but we ate a frittata made from their duck eggs and it was so easy to completely taste the difference. It's a refreshing change from the industrialized farming practices that dominate much of the food industry.

Overall, our visit to La Fattoria farm was a truly magical experience. We all left feeling so inspired by the passion that this family pours into their work. It's a powerful reminder of the necessity for small-scale, sustainable family farming in our world, and that we can all do our part to support it.

If you're looking for a peaceful escape from the hustle and bustle of everyday life, we highly recommend a visit. We promise that you won't be disappointed.

This was an event hosted by the Les Dames d'Escoffier International Cleveland Chapter and it was wonderful! There was a wonderful frittata making demonstration by our own Dame Marla Monzo-Holmes https://marlathechefinred.com and it was absolutely delicious.

What a great afternoon! Many thanks to La Fattoria Farm for a simply magical experience!

#LaFattoriaFarm

 

Cleveland LDEI Announces 2022 Grant Recipient

Local nonprofit Cleveland Seed Bank plants real ‘seeds of change’

By Elaine Cicora

The Cleveland Chapter of Les Dames d’Escoffier International is pleased to announce that local nonprofit, The Cleveland Seed Bank, is the 2022 recipient of our Green Tables Initiative Grant.

The Cleveland Seed Bank is the domestic work of The Hummingbird Project, an international nonprofit based in Cleveland, Ohio. It aims to safeguard and restore the biological diversity vital for sustainable agriculture, both in the U.S. and around the world.

“The Cleveland Les Dames chapter feels strongly about supporting organizations such as this, that benefit local foods systems,” says chapter member and grants committee chairperson Carol Hacker. “Connecting and educating members of the local community builds strength in neighborhoods and improves everyone's lives.”

The $2,000 grant will be used to support the Seed Bank’s Climate Change Speaker Series, a monthly series of speaker-led events surrounding the issue of climate change as it relates to food insecurity, healthy eating and our food system. According to Hummingbird Project co-founder and executive director, Marilyn McHugh, the topics have been chosen with a “seed to table” mindset, which will allow participants to confidently prepare home gardens, grow food, know where their food comes from, save adaptable seed, attract local pollinators and minimize waste – thereby helping build a local food system in Northeast Ohio that is more resilient to the effects of climate change.

Thus far, topics in the series have included soil blocking and seed starting, composting, use of organic fertilizers, and a cooking demo featuring “Glorious Greens.”

All workshops are presented in the classroom space at local nonprofit Cleveland Roots – coincidentally, the 2019 recipient of LDEI-Cleveland’s Green Tables grant – and have attracted a multicultural, intergenerational audience of “people who are passionate about local food and knowing where their food comes from,” says Marilyn.

“We wanted to offer subjects that would be engaging and interactive,” she continues. “The fact that the classroom is right next to Cleveland Roots’ greenhouse is a real plus. We can be teaching in the classroom and then walk right next door to the greenhouse and actually show participants just what we have been talking about.”

Founded in 2011 by Marilyn and her husband, Chris Kennedy, the Hummingbird Project and its initiatives have focused on reconnecting people to the natural world and empowering community resilience through ecological regeneration and sustainable practices. Chris is a professional educator and Marilyn is a biologist, soil microbiologist, researcher, avid seed saver and full-time staffer with the National Institutes of Health. Together, Marilyn says, they envision initiatives like the Cleveland Seed Bank and the Speaker Series as providing participants with a set of “actionable skills” for tackling climate change.

In its role to promote locally adapted seeds, the Cleveland Seed Bank operates in partnership with 20 local public libraries, comprising seven public-library systems and three counties. Participants are able to “borrow” seeds from their library, plant them in their gardens, and enjoy their harvests. Then, they save the seeds from their mature plants and may either share them with their community or bring them to the annual Winter Seed Swap, an immensely popular event attracting up to 500 eager participants. The Seed Bank also hosts various plant sales and swaps, including a recent one at a local brewery. “It has been so much fun to build these programs,” says Marilyn. “And now, especially in the wake of COVID, there is so much happiness and joy in being in community again!”

Just how do locally adapted seeds play a role in fighting climate change? Marilyn explains. “Seeds are living embryos,” she says. “Every seed is alive, and the ones we plant in Cleveland and save, year after year, adapt. They have memories of the challenges faced by their ancestors, and they adapt: to our weather, our water and our soil. This is the real solution: for our farmers to grow resilient, adapted seeds, working with Mother Nature and not against her. All that adaptability is right there in the seeds.”

While admitting that the pressures of climate change are no longer theoretical, Marilyn says she holds out hope for effective solutions. “I envision a world that is inspired by nature, where we look to nature to learn how to solve our problems, and so create healthy, resilient, abundant livelihoods. By that, I mean we are not polluting, not damaging our ecosystem, but are enhancing biodiversity and regenerating healthy ecosystems.

“I am hugely optimistic,” she concludes. “Every time I see a seed sprout, it gives me hope.”

The Climate Change Speaker Series is free and open to the public. Go here to find a listing of upcoming workshops and other special events sponsored by The Hummingbird Project. While you’re there, you can sign up for their newsletter, or connect with them on Facebook.

“LDEI’s Green Tables Initiative allows each chapter to support programs in their community that deepen the relationship between locally grown food and what's on our plates,” says Cleveland LDEI chapter president Beth Davis-Noragon. “We are very excited to support the Cleveland Seed Bank and are thrilled that the program aligns with the Initiative literally from a ground-up basis. But it goes much deeper than seeds-in-dirt, by addressing the even bigger picture of climate change through local gardens and their impact on creating more sustainable food systems.

“Not only is it about local food, it’s good food for thought.”

Cleveland, We Have a Winner!

CLE Urban Winery founder Destiny Burns wins ‘Legacy’ Award from Les Dames d’Escoffier International

By Elaine Cicora

Members of the Cleveland chapter of Les Dames d’Escoffier International couldn’t be more proud of Destiny Burns, who earlier this spring was chosen as the 2020 winner of the Wine & Hospitality Award – one of six Legacy Awards given out annually by the parent organization.

A native Clevelander, Destiny was one of 53 international candidates vying for the prestigious awards, which provide targeted mentorship opportunities for professional women in the food, fine beverage, and hospitality industries.

Destiny is the founder and owner of CLE Urban Winery in Cleveland Heights. Her mentorship will be provided by Wente Family Estates in Livermore Valley, California, the oldest continuously operated, family-owned winery in the country. During her time with Wente, Destiny will enjoy in-depth mentoring by Dame Amy Hoopes, president; Dame Carolyn Wente, fourth generation winegrower and CEO; and Karl Wente, fifth generation winemaker and COO, learning about Wente Vineyards viticulture, winemaking, and wine and food pairing philosophies. She will also learn about the winery’s national branding strategies and marketing plans, and have an opportunity to tour and taste at other award-winning wineries around the Livermore Valley.

Cleveland Dame Shara Bohach has served on the Legacy Awards committee for 5 years – two years as chair – and helped review the applications. “Destiny embodies so many ideals of LDEI’s Legacy Awards, and is the perfect recipient of the wine award at Wente. Her drive to further her wine education, her generosity and support of her local community, her unique venture creating a winery that celebrates Cleveland and creates community, her history of service to others… These are all hallmarks of what we look for in a candidate.”

It’s been a long road to winemaking for this retired Navy officer and Russian linguist, who went on to work for 13 years as a development executive for large defense companies in Washington, D.C. But with her adult daughter launched and her own 50th birthday behind her, Destiny determined to move back to Cleveland and chart a new course. Her dream? A welcoming space for her neighbors to gather and learn about wine in a relaxed setting. In 2016, that dream blossomed into CLE Urban Winery on Lee Road in Cleveland Heights.

The winery sources its grapes from around the country, freeing Destiny from the need to own a vineyard. Offerings include reds, whites, and fruit-infused wines – all brandishing labels that celebrate such local landmarks as Playhouse Square, Murray Hill, and Lake Erie.

But beyond just making wine, Destiny had another goal: building a sense of community, similar to what she had observed in Cleveland’s small craft-beer breweries.

Cleveland Dame and food stylist/recipe developer Melissa McClelland, a Cleveland Heights resident, nominated Destiny for the award, after being deeply moved by how quickly the winery grew into a neighborhood hub. “Cleveland Heights is an extraordinarily diverse place, but there are not many spots where a wide range of people come together and feel welcome,” Melissa notes. “But with the winery’s garage doors flung up and live music pouring out into the street, CLE Urban Winery quickly became a place for the entire neighborhood to check out. Destiny saw her business as a way to improve her city and bring us all together in a truly tasty way.”

As for Destiny, she says she is delighted with the opportunity the award provides. “For me, as a relative newcomer, to get to work with a multi-generational winery like Wente – and bring that learning back to Cleveland – is an absolute godsend, especially in these crazy times. I had no expectation whatsoever I would win the award, but I am absolutely thrilled! Personally and professionally, I think this will be a game changer.”

Please join all of us in congratulating Destiny on her accomplishment!

LDEI Cleveland Announces Scholarship Winner

By Paris Wolfe

Gabrielle Shipta
LDEI Cleveland Scholarship Recipient

Gabrielle Shipta, 25, received the 2020 Culinary Scholarship, sponsored by the Cleveland Chapter of Les Dames d’Escoffier International (LDEI). She will use the $2,000 prize to help with tuition as she pursues an associate degree in Hospitality Management with a focus on Culinary Arts at Cuyahoga Community College.

Gabrielle has long been interested in nutrition. “I started getting really into it in middle school,” says the Seven Hills resident. “My mom taught me to read food labels and we ate pretty healthy. I became more interested in nutrition and cooking thanks to a home economics class. The passion derived from there in wanting to keep improving my own health and eating.”

That led her to the dietetics program at Ohio University. Like many students she changed direction her junior year. She says, “I had an epiphany and realized that I like a hands-on approach. I liked cooking and food science.”

And so, Gabrielle shifted focus to culinary nutrition. “I learned a lot and worked more in a kitchen setting. I realized then that I didn’t want to be in a clinical setting, but in a kitchen.”

She received a Bachelor of Science degree in applied nutrition from OU in 2017. She immediately took a job as a part-time sous chef developing culinary medicine in the Center for Integrative and Lifestyle Medicine at The Cleveland Clinic. There she works with Chef Jim Perko and helps patients learn more about food as medicine.

Working at The Cleveland Clinic expanded Gabrielle’s worldview and her desire for culinary skills. Thus, she enrolled in the two-year program at Cuyahoga Community College. Resistant to new student loans, she works two jobs – at The Cleveland Clinic and at Little Birdie Wine Nest in Parma – to earn tuition money.

“I really enjoy hospitality and being creative in the kitchen,” says Gabrielle. “I get pleasure out of serving others and what you can make and present. I like the busy-ness of it.”

During the COVID crisis, classes are online and work has changed. Gabrielle says she spends much more time at a desk. “I’m itching to get up and prep and cook. I miss the craziness and the hustle and bustle of the kitchen.”

Like a true millennial she eschews the idea of a favorite cookbook and prefers social media to inspire her personal cooking. “I use Pinterest,” she says. “I look on Instagram and watch videos. Then I’ll tweak ideas how I like them.”

When she finishes her culinary degree, Gabrielle, wants to work full time at The Cleveland Clinic. Long term she’d like to lead the Culinary Medicine Program and/or become an executive chef. “I want to make a difference in people’s lives through food. Whether it be demonstrating knife skills and cooking skills for an elderly couple wanting to live longer, or teaching quick, easy, healthful meals for a mom developing cooking memories in her children’s lives,” she says, “food is the driving force in my life.”

The LDEI Cleveland Chapter $2,000 scholarship is used to assist and promote women in the professions of food, wine and hospitality. “The award is based on academic accomplishments, career goals, culinary experience, professional and personal references, and financial need,” says Carol Hacker, chair of the Cleveland Chapter’s Scholarship Committee. “Gabrielle is an ideal winner.”

"Lifting Our Spirits" In the Company of Friends

 

Zoom gathering on March 26 brings ‘cheers!’ and good cheer

By Elaine T. Cicora; Screenshot courtesy of Beth Davis-Noragon

Nine smiling faces, cocktails firmly in hand, beamed into homes across Northeast Ohio last Thursday at 6:30 p.m., as Cleveland chapter president Beth Davis-Noragon hosted our first virtual happy hour. (One additional member joined us by phone, for a total of 10 intrepid Dames in attendance.)

We “Zoom”-ed in from such Ohio locales as Seville and Canton to the south, Geneva to the east, and Rocky River to the west, all brought together by a chance for some (virtual) face-to-face time, an opportunity to share some mutual support, and – just maybe – an excuse for some communal happy-hour sipping.

During our 45-minute “gathering,” the conversational gambits ranged from the light hearted (“What are you drinking?” answered by a show of libations that included Negronis, espresso martinis, perfect Manhattans, and M Cellars Reserve Pinot Noir, among others), to the serious (“How’s your work situation?” with answers that ranged from furloughs and slow-downs to “no effects yet”).

Other timely topics included the vagaries of InstaCart (expect a wait), proper washing techniques for leafy greens (a little soap is okay), and “takeout: yay or nay?” (mostly “yays”).

No, we definitely did not solve many of the myriad challenges created by the coronavirus pandemic. But at least for a while we had this: We were in the company of friends.

Please join us for Virtual Happy Hour #2 at 6:30 p.m. on Thursday, April 2, on Zoom; look for a LDEI-Cleveland email with sign-in information.

Cheers!

Current and Prospective Members Mix and Mingle at Der Braumeister

By Beth Schriebman-Gehring and Paris Wolfe

LDEI Cleveland Members and Guests at Der Braumeister

On the last Monday in January, the Cleveland Chapter of Les Dames d’Escoffier International welcomed six guests/prospective members to its monthly meeting. All are experienced professionals in the restaurant and hospitality industries, and were invited to submit membership applications by February 1.

During the meeting at Der Braumeister all members and guests introduced themselves and shared their reasons for current or future membership. Consistent themes included a desire for comradery, networking, and education as well as a desire to support other women in the industry and to support the scholarships and grants program.

As part of new business President Beth Davis-Noragan reported that Dame Paris Wolfe, freelance writer, will serve as chair of the Communications Committee.

Then the socializing began over a German-influenced buffet provided by Dame Jenn Wirtz, third-generation owner of this almost 40-year-old establishment.

Der Braumeister’s menu is inspired by Bavarian and European favorites. The buffet table started with charcuterie plates studded with grapes, cheese, speck and plenty of gherkins. The buffet was balanced with two types of cucumber salad; German lox with cucumber, dill, lemon on pumpernickel; sauerkraut balls and potato pancakes with applesauce and sour cream.

While dinner was delightful, dessert stole the show. The sour cherry strudel was flaky and buttery with just the right amount of filling and the most decadent mini cream puffs – made by Jenn’s mom – were topped with a semi-sweet chocolate ganache. Rumor has it some Dames had more than one! #ldeigratitude

Learn more about membership in LDEI.

Inspired by Nashville #ldeigratitude

By Shara Bohach

The LDEI conference in Nashville was incredibly inspiring and the Nashville Dames really went above and beyond. From the welcome bag full of goodies, to the programming and evening sessions, conference was full of inspiring words, truly delicious food and drink, and wonderful music.

We were collectively brought to tears by several touching moments. There wasn’t a dry eye when Becca Stevens presented the video for “Love Heals” – a song written by her Grammy-winning songwriter husband, sung by their son, inspired by her book of the same name, with the video lip synced by the women she has helped to heal. Not a dry eye when LDEI Founder Carol Brock stood and thanked everyone for all of the love, support and cards during her illness, and said it is what pulled her through. And a personally moving moment at the Grande Dame reception, when our own Bev Shaffer took the stage to become LDEI president, with her husband John seated at the front table with us cheering her on.

Themes and Mantras
There were some themes that really ran through conference – sentiments heard in multiple sessions from different speakers.

Be Generous
Both with others and with yourself. Be welcoming. We are in the business of hospitality, so show that welcoming spirit to everyone.

Embrace Mistakes
Be generous with yourself – know that you will make mistakes, and that it is ok. You learn more from mistakes than anything else. Grow through them.

Be Authentic
Both as a generality (with yourself and others) and in what you deliver on social media.

Some examples…

Keynote speaker Maneet Chauhan, a sparkly, effervescent owner of 4 restaurants and 3 breweries, enthused that the more genuine you are on social media, the more engagement you will get. She had someone else do it for a while and engagement went way down. People knew it wasn't her. She now responds to every single post.

The Doing Digital Right session emphasized that social media has to be authentic and personal. The rough-around-the-edges posts get the best response because they show real life. Show them the behind the scenes, and the gritty mishaps. It's about the people not the product. It’s not about selling the sweatshirts – but you might be wearing the sweatshirt in the video you post!

Carla Hall talked about how insecurity kept her from being authentic early on. How nervous she was on her first competition show against younger chefs. She told us of ups and downs and the voice of self-doubt. Her advice? Ask yourself what is the worst thing that could happen? If it's not death, then that's a calming realization and you will be ok.

She also emphasized that without adversity and conflict you will never grow. In the face of adversity, seek out the knowledge you need to make yourself better. This will give you the confidence to do it. You grow through it. Learn to be comfortable with the uncomfortable. Facing adversity, you can feel defensive, but it is better to ask yourself why you are facing it, and advocate for yourself and prove yourself.

Stronger Together
Another thread through conference was strength in women, and being stronger together through LDEI.

Over a delightful Bollywood breakfast, keynote speaker Maneet Chauhan talked about growing up in India, living and working in New York, and what led her and her family to end up in Nashville, where they have built so much. She shared thoughtful insights about how she has become so successful in this male dominated field.

• There are no shortcuts to success – her parents instilled in her that you must work hard, and be the best.
• Work-life balance doesn't exist. Balance comes from living in the moment, and giving 100% at that moment. That way you can be fair to your work, and fair to your family.
• Reaching goals, no matter how outrageous – you set them, meet them, and then set the next goals. Dream big.
• Have the adaptability to change course.
• Generosity – be generous with others and yourself. You will make mistakes, it's ok. You learn more from mistakes than anything else.
• It’s all in your attitude. Always be ready to learn. Every person you meet has something to teach you, so be open to that.

She also left us with a quote that resonated.
“A rising tide raises all ships. We are all ships and LDEI is our tide.”

The Nashville conference was 3 days of non-stop inspiration, friendship, music, food and drink. It truly lived up to its tagline “Rhythm and Roots.” A month and a half later, back in the hectic pace of things, I still feel recharged and inspired to honor and practice the mantras I heard again and again at conference. #ldeigratitude to the Nashville Dames.

Our ‘Jersey Girl’ Is In the House!

By Elaine Cicora
Photos by Shara Bohach and Mike Matson-Mathes

Les Dames d'Escoffier International (LDEI)
President, Bev Shaffer

Five Dames from Cleveland were among more than 300 members cheering on our own Bev Shaffer last month, as she assumed the presidency of the national LDEI board. Bev stepped into her new role on Saturday, Oct. 26, in Nashville, Tennessee, during the 2019 LDEI Conference.

For the five of us in the audience – Beth Davis-Noragon, Britt Horrocks, Carol Hatcher, Shara Bohach and myself – it was a moment of immense pride, as it was for Bev’s husband, John, and son, Ray, who also were on hand to celebrate her accomplishment.

A New Jersey native and long-time resident of Medina, Bev has an impressive, 30-year collection of culinary bona fides to back her up. Most recently she was Corporate Chef and Manager of Recipe Development for Vitamix World Headquarters. She has authored six cookbooks, developed over 18,000 recipes, and has written about food and travel for several Cleveland newspapers and magazines. She produced an award-winning television series for cable TV and has cooked and presented at the James Beard House in New York.

She is also a founder and past-president of the Cleveland LDEI chapter, where she remains a highly respected and deeply committed member.

Prior to her appointment as president, Bev served on the LDEI board contributing expertise in the areas of sponsorship and partner development, new chapter outreach and chapter communication. She follows immediate past-president Ann Stratte, from Washington, D.C., into the one-year position. Among Bev’s initiatives will be crafting a Strategic Plan for the organization and encouraging the membership to take time to practice gratitude. She invites all members to share with her what they are grateful for, either by email or on the LDEI social media platforms with #ldeigratitude.

If you haven’t yet had a chance to congratulate Bev, please take a moment to do so now.

Cleveland Dames from left, Shara Bohach, Beth Davis-Noragon,
Carol Hacker, Elaine Cicora, Bev Shaffer, Britt-Marie Horrocks

From left. Grande Dame Nora Pouillon, Ann Stratte,
Founder Carol Brock, President Bev Shaffer, Hayley Matson-Mathes

Outgoing LDEI President Ann Stratte
congratulating incoming LDEI President Bev Shaffer

Bev Shaffer Named President of Les Dames d’Escoffier International

Bev Shaffer, President
Les Dames d’Escoffier International

Bev Shaffer Named President of Les Dames d’Escoffier International

On Saturday, October 26, 2019, before an audience of over 300 in Nashville, TN, Beverly Shaffer, owner of COOK.WRITE.TRAVEL.REPEAT (a culinary consulting company in Cleveland, OH), was named President of Les Dames d’Escoffier International (LDEI).

LDEI includes over 2,400 women leaders and luminaries in a variety of professions within food, fine beverage and hospitality industries who share a vision to improve lives through education and philanthropy.

Shaffer follows Ann Stratte (Washington, DC) who will serve as past president on the board of directors. Shaffer will guide the organization over the next year and assist in the development of the 2020 conference slated for Oct. 15-18 in New York, NY.

Prior to her appointment as president, Shaffer served on the LDEI board contributing expertise in the areas of sponsorship and partner development, new chapter outreach and chapter communication. She is a founding member and past president of the Cleveland, OH chapter.

Shaffer brings to the office more than 30 years of culinary experience. Most recently she was Corporate Chef and Manager of Recipe Development for Vitamix World Headquarters. She has authored six cookbooks, developed over 18,000 recipes, and has written about food and travel for several Cleveland, OH newspapers and magazines. She produced an award-winning television series for cable TV and has cooked and presented at the James Beard House in New York, NY.

While all things culinary are at the forefront of Shaffer’s life experience, she is also an advocate and ambassador for the Alzheimer’s Impact Movement and a board member of the Alzheimer’s Association.

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LDEI is an international organization of women leaders who create a supportive culture in their communities to achieve excellence in the food, beverage, and hospitality professions. To do this, over 2,400 members in 44 chapters worldwide provide leadership, educational opportunities and host philanthropic events within their communities. For more information, visit LDEI.org, FB, Insta, Linkedin or Twitter

A Growing Community

By Elaine Cicora
Photos by Beth Segal


It’s one thing to vote to award a $2,000 grant to a local “farm to fork” operation. It is another thing entirely to see, first hand, the wonderful work that that organization is doing.

That was our pleasure and privilege on Monday, Nov. 4, when chapter members were guests at Cleveland Roots, our 2019 Green Tables grant winner.

Executive director Maria Livers, garden manager Lisa Hardin, and chef Giovanna Mingrone, onsite partner and founder of Stone Soup Cle, gave us a warm welcome and a charming space for our business meeting and potluck inside their West 41st Street headquarters, on agricultural property that dates back to the 1880s. Following our meeting, the trio of inspiring women provided an in-depth tour of the greenhouses, gardens and market store that make up this part of the project.

Our grant award went to formalize and continue the organization’s Food & Garden Series, which helps residents of the surrounding Clark-Fulton neighborhood learn to grow and prepare healthy foods. We learned that the neighborhood is home to people of many nationalities, languages and cultures, including a number of Latin American countries and “almost every African nation.” Access to fresh, wholesome, and reasonably priced foods is limited in the area, as is household income. While many in the community were experienced gardeners in their homelands, lack of seed, space and equipment has limited their ability to grow their own food in Cleveland. In addition, unfamiliar crops and weather conditions can make growing and food prep a challenge.

These are just a few of the barriers that the Food & Garden Series helps community members overcome, with “classes that share a topic and come at it both from the gardening and the food angles in the same session. … Classes address questions about the benefits of growing, preparing and eating healthy food, how to grow from seed, growing in an urban setting, gardening techniques, care and maintenance of the garden, and the harvest, preservation and preparation of produce from garden to table” (from Cleveland Roots’ 2019 grant proposal).

More importantly, though, we learned that Cleveland Roots provides a place – within a tranquil urban oasis comprising 35 raised beds, picnic tables, a well-equipped tool shed, and welcoming space for classes -- of succor, sustenance and community building. “This has been a blessing and a relief for our clients,” Maria said of the property. “Many of them had been subsistence farmers in their home countries. At least here we can give them a 4-by-8-foot plot of land and place to relax. Sometimes that feeds you more than growing a potato.”

Giovanna also took time to talk to us about Stone Soup CLE, a nonprofit she founded in 2015 to rescue nutritious food from landfills and direct it to the dinner tables of those who need it most. A recent grant has allowed her to remodel space inside the Cleveland Roots headquarters for Stone Soup operations, installing a combo walk-in cooler and freezer to facilitate food storage, and creating a large space for organizing and sorting donations. In addition to running her own operation out of the space, Giovanna, a Culinary Institute of America alum and culinary instructor at Cuyahoga Community College, also assists in the culinary education segment of the Food & Garden Series.

We ended our tour with a peek inside the market store, a former flower shop operated by the Berghaus family, dating back to 1889. Open on Wednesdays from 3 to 6 p.m. during the growing season, the store serves as a very low-priced outlet for crops grown on Cleveland Roots’ Richfield Township farm, as well as a distribution point for free food gathered as part of the Stone Soup CLE project. (Winter hours are under consideration.) “No one is ever turned away for lack of money,” said Maria. “It’s a ‘pay as you can’ system.”

For those of us who took part in the tour, it seemed clear that our grant money, as proposed and awarded, did indeed help the organization expand the Food & Garden Series, which welcomed between 11 and 20 students at each of six classes this summer. And as part of the compassionate, community-building program that is Cleveland Roots, the cause could not have been more worthy.

“We did a lot of classes this summer, that’s for sure,” Giovanna told us. “Your grant had legs.”

The Future of Food

‘What will we eat, and where will it come from?’ is a thru-line at the 2019 LDEI Conference

Story and photos by Elaine T. Cicora

Who doesn’t like to eat? But in a future dominated by population growth, a shrinking land supply, and the changing demographics of the American farmer, fulfilling that need may become a challenge.

In several Conference sessions, attendees received surprising insights into the future of food.

Author, Amanda Little

In a fascinating Friday session entitled The Fate of Food: An Irony of Hunger and Waste, author and journalism professor Amanda Little walked us through a central paradox: Our global population is expanding, and as people attain a more affluent lifestyle, they crave a more intensive diet. Yet the amount of arable land and global crop yields are shrinking – to the point that some experts claim that by mid-century, global warming may reach the point where agriculture can no longer support the human population.

While that is a terrifying conclusion, Amanda has spent years investigating the realities. The result is her book, The Fate of Food, a text that explores the intersection of environment and technology and finds reasons for hope.

After more than 5 years of international reporting on “new normalities” like shifting seasons, warming waters, insect and disease infestations, and the profound disruptions in production that are facing growers all over the world, Amanda has concluded that the thru-line is climate change. “Climate change is something we can taste,” she told attendees. “This is not partisanship. Climate change is of interest to anyone who eats.”

Of course, there is an additional paradox to consider: While agriculture is highly vulnerable to climate change, it is also its major driver. Among its impacts, agriculture uses more than 70 percent of the world’s fresh water; one-third of the world’s grain goes toward feeding livestock; agro-chemicals contribute to greenhouse gases and decimate beneficial insect populations; and even the very fact of tilling the soil releases carbon into the air. The result, Amanda says, is that technology has “real motivation” to find some solutions.

On the horizon are things like an AI weeder, which can kill tiny weeds with a small but intense blast of fertilizer; “toilet to tap” processes that yield drinkable water from treated sewage; “smart water networks” that use nanotechnology to find and repair pipe leaks; nutrition pellets created by 3-D printers; and cell-based meats, an outgrowth of medical research, that are grown in laboratories

At the same time, the author notes, many of us are deeply skeptical of technology’s ability to solve the problems: Historical fixes, after all, have led us to a landscape dominated by agro-chemicals, GMOs, monoculture, and preserved convenience foods. No surprise we are deep in a period of “food nostalgia,” that has launched everything from agro-tourism to a renaissance in backyard gardening
“There is so much we can learn from the past,” Amanda said, especially when it comes to things like ways to build healthy, resilient soils. But, as many of us realize, the chances of each family growing enough food to be self-sustaining are slim.

So what is the way forward? “It is not tech,” the author told us. “And it is not Little House on the Prairie.” But there is a third path, she says, that integrates the best of both worlds and can help solve the coming problems.

From left, Peggy Marchetti Madison, Kia Jarmon,
Dame Sylvia Ganier, and Caroline McDonald

On Saturday, in a panel discussion entitled Women on the Farm: Creativity and Agro-tourism, attendees heard from three farmers and one communications pro – women, all – who are forging that path.

Dame Sylvia Gainer, owner of the 350-acre Green Door Gourmet organic farm outside Nashville, served as moderator and opened the presentation with some vital statistics: According to the USDA, the average farmer is white, male and 59 years old.

Change, however, is coming in the form of female farmers; in fact, Sylvia said, one-third of all new farmers are women. Joining Sylvia were Caroline McDonald, who operates a half-acre, intensely planted, no-till market garden; Peggy Marchetti Madison, who owns 38 acres, with 6 in flower production; and Kia Jarmon, PR and communications pro in Nashville.

Thanks to the local food movement, the growth of farmers’ markets, and the boom in agro-tourism, the skills of female farmers are now in great demand, the speakers agreed. Most especially, women’s ability to tell the stories behind the food is enormously important, particularly in light of educating non-farmers in the nutritional, culinary and sustainability aspects of locally grown products.

“We are naturally storytellers,” Kia explained. “But it matters how we tell our stories and that we don’t discount our achievements. Our message should not just be, ‘I have a garden,’ but, ‘I am feeding my children, I am working against climate change.’”

Women also need to take back the narrative, the panelists agreed. For instance, while male commodity farmers usually get the most attention, it is women who have traditionally grown the food and medicine. “What fed my family growing up was the half-acre garden that my mom and grandma had,” said Peggy. “Women have always been farmers; they just called us gardeners.”

The panelists suggested a variety of ways to support emerging female farmers. Among them:

• Stop denigrating farming as a “bad job choice” for young people. Instead assure young women that, with mentoring, they will find farming to be “a wonderful way to make living,” and “an economically viable career choice.”
• Amend laws to help keep family farms in the family.
• Help ensure women have equitable access to land and money.
• Remember that, when it comes to acreage and equipment, bigger is not always better. “You don’t need a lot of fancy stuff; you just need to do what you do best,” said Peggy.
• •And finally, respect female farmers’ expertise. “When you go to the farmers’ market, talk to the female farmers,” said Peggy. “They are the ones with the knowledge. They’re the ones whose butts are off the tractor and whose hands are in the dirt.”

Reasons to Celebrate

By Elaine T. Cicora

Our annual LDEI meeting has become not only a time to plan for our chapter’s future, but a time to reflect upon the accomplishments of the past year. On that score, the 14 members who gathered at Toast, on Sept. 23, had much reason to feel proud.

At the top of the list, of course, was SummerDine19, which proved to be our most successful fundraiser ever, adding nearly $4,000 to our grants and scholarship fund and fully funding next year’s awards. Other highlights included the successful Dinner in the Dark with Dames fundraiser in June, which raised nearly $3,000 for our grants and scholarship fund; our first-ever $2,000 culinary scholarship award, made to Melissa Holden; and our $2,000 2019 Green Tables grant, made to Cleveland Roots. (If you wish to learn more about Cleveland Roots, be sure to register now for our Nov. 4 meeting, which will be held at the facility!)

In between our business meeting and the delicious dinner prepared for us by Toast chef-owner Jillian Davis, we took time to mark our ongoing commitments — to the chapter, to our mission and to each other — by taking part in our chapter’s first (but not last!) “pinning ceremony,” which saw each member receiving a lovely enamel membership pin. Membership chair Marcie Barker began the ceremony by pinning new member Jenn Wirtz. President Beth Davis-Noragon then introduced each of the other members in attendance, shared some kind words about them, and pinned them as well; fittingly, the first pins went to founding members Crickett Karson and Bev Shaffer. And finally, vice president Britt Horrocks pinned Beth Davis-Noragon. The board looks forward to making this a part of every annual meeting from now on, as a way to welcome new members and reinforce our commitments. (And who doesn’t love a little LDEI bling?!)

We also marked the occasion with our annual chapter photograph, taken by photographer Dame Beth Segal, on Toast’s patio. (You can see it on our Facebook page.) Thanks, as always, Beth, for your artful eye and generous support!

Beth Davis-Noragon closed the meeting by issuing a challenge, asking each member of the chapter to recruit and sponsor at least one new member in the coming year.
A doubling of our numbers would surely be something to celebrate in 2020!

Fun, Funds & Fabulous Food: SummerDine 19 Was a Real Success

By Elaine T. Cicora
Photos by Elaine T. Cicora, Cynthia Shuster-Eakin, Shara Bohach, Bev Shaffer

This year’s SummerDine19, our chapter’s major fundraiser for our grants and scholarships program, was held on Wednesday, Aug. 21. The evening proved to be a rousing success, raising over $4,000 and fully funding next year’s awards.

In the process, 55 lucky diners (LDEI members and non-members alike) contributed $80 each to the cause, in return for a very special dining experiences at one of 12 of the area’s top restaurants:

• Alley Cat
• Dante
• Der Braumeister
• Fire Food + Drink
• Flying Fig
• La Campagna
• Luxe
• Michaelangelo’s
• Momocho
• Paladar
• Spice Kitchen + Bar
• Trattoria Vaccaro

Each and every venue offered a specially designed, multi-course menu that highlighted its culinary style. At Spice Kitchen, for instance, 10 guests were treated to The Whole Beast Feast, an extraordinary spread wherein the guest of honor was a succulent roasted piglet, carved tableside by Chef Dave Blackburn. Meanwhile, at La Campagna, chef/owner and chapter member Carmella Fragassi presided over an authentic Italian repast that began with an Aperol Spritz, moved into the summertime classic “prosciutto e melon,” proceeded to homemade burrata ravioli, and reached its apex in a succulent pork rib eye, or eggplant Parmesan for the vegetarians.

At Vacarro’s, six diners were delighted by owner Raphael Vacarro’s friendly interactions, especially as he poured the wine pairings that accompanied each course. At Paladar, on the other hand, it was a series of rum tastings that won over the guests at the six-top.

Supporters who dined at Luxe are still raving about the five-course tasting menu, especially the perfectly prepared halibut, and the savory short rib served with ricotta gnocchi. At Michaelangelo’s, the star of the menu may well have been the saltimbocca, so full of flavor it literally “jumped in the mouth.” “Five courses of deliciousness!” exclaimed the guests who dined at Der Braumeister. And the lucky guests at Dante not only savored sumptuous dishes like tuna tartare topped with foie gras and truffle sauce, and a dessert tasting that included apple-rhubarb sorbet with fresh fig and kumquat, peach bars with almonds and Bing cherry puree, and chocolate mousse with homemade marshmallow and peanut butter ice cream – they got to do it all while seated at the Chef’s Table where they were personally served by Chef Dante Boccuzzi himself! (We understand the chef even delivered a goodbye hug as his guests departed!)

Thanks, and thanks again, to all the fine restaurants who supported SummerDine19, and to the discerning members of the Cleveland dining community who purchased tickets to join us.

Thanks as well to the chapter members who coordinated the event, and the members who sold or bought two or more tickets. We could not have had such a successful evening without your help!

Brunching in the Garden

By Elaine T. Cicora
Photos by Elaine T. Cicora, Beth Davis-Noragon and Caroline Davis

Six dames and one guest came together on Sunday, July 14, for a potluck brunch and general membership meeting at Cavotta’s Garden Center & Urban Farm in Cleveland, a family operation founded in 1930 and currently run by Angela Cavottta, the third-generation owner. Beneath cloudless skies and surrounded by tidy gardens, vintage outdoor décor, and planters overflowing with colorful blooms, we enjoyed the chance for some task-focused conversation and planning, along with some very tasty brunch fare. Crisp, salty-sweet slices of bourbon-brown sugar bacon, cucumber tea sandwiches with lemongrass and ginger, cucumber-dill salad with sliced smoked salmon, tortellini salad, beautiful loaves of artisanal bread and toppings, and eclairs – all made an appearance. And what is brunch without a Mimosa or two? Happily, Cavotta’s newly opened Garden Bar was there to serve.