Dame du Jour: Marla Monzo Holmes

by Maria Isabella

When you grow up in a family business, surrounded by quality products, a strong work ethic, and a loving support system, it’s only natural you would want to continue that tradition. Marla has not only done that, she’s raised the bar and gone miles beyond—quite literally.

“My father owned a beverage store called Monzo’s Wine Country in Cleveland’s Westpark neighborhood,” begins Marla. “He had the largest foreign beer collection on the west side. However, he was best known for his amazing sandwiches, which people would come from all over to purchase. I would often help him make those famous sandwiches.”

Growing up in an all-Italian family, Marla’s fondest childhood memory was of visiting her grandmother’s home in New Castle, Pennsylvania. “My grandma, who only spoke Italian, always prepared the best food,” she says with obvious pride. “She also made the most delicious soup every day!”

After graduating from Kent State University, getting married, and starting a family, Marla eventually took on a position as a kitchen consultant with Pampered Chef. Through hard work, determination, and a real flair for teaching, she was able to earn 19—yes, 19!—trips all over the world with this organization. While traveling overseas, she would take time out to also attend cooking classes, which made her an even more valuable employee, resulting in her rise as a top producer and team leader. In fact, by the time she left to care for her ailing father, she had conducted over 2,000 cooking demos all across the U.S.

She eventually went on to star on The Robin Swoboda Show as their “mom chef,” taping numerous episodes and enjoying every minute in front of the camera. Marla also began teaching cooking classes as a culinary instructor at Polaris Career Center in Middleburg Heights, which she still does to this day alongside catering gigs and cooking demos at farmers’ markets.

As for how Marla came to hear of Les Dames d’Escoffier, we’ve got social media to thank for that. “I saw it on Facebook!” she readily admits. And the best part of membership? “Our events,” Marla says with a quick smile.

Learn more about Marla as she shares some fun and interesting insights about herself.

Of all the places you’ve traveled, where did you have the best food or wine? In Alife, Italy. I helped my Zia Mary make homemade pasta dough for ravioli. My cousin, Angelo, drove up the mountain and picked fresh mushrooms. Then he made fresh ricotta from the milk he got from the cow next door. That meal was truly unforgettable!

What’s your favorite restaurant and what do you usually order there? Bucci’s in Rocky River. I love their cavatelli.

What’s the most unusual thing you’ve ever eaten? Blood pudding, but I have to admit it was just a very small taste!

What is your favorite cookbook? Essentials of Classic Italian Cooking by Marcella Hazan.

What is your favorite food blog? Italian Food Forever.

Describe your perfect meal. Eggplant Parmesan, salad with olive oil and balsamic vinegar, and fresh bread right out of the oven with garlic butter.

What’s your favorite comfort food? Pastina.

How do you like to entertain? Outdoors on my Italian patio in the summer with homemade pizzas from my pizza oven. I inherited my dad’s garden statues and potted lilies that helped transform my backyard into the same patio he used to have behind his store.

Do you have a signature dish? Chicken marsala.

What’s your favorite dessert to prepare? French macarons because everyone is so impressed you can actually make them!

Dame du Jour: Melissa McClelland

By Maria Isabella
Photo by Andrew Burkle

As a freelance photo stylist, Melissa is the first to admit she thoroughly enjoys working in an emerging industry that’s as creative as it is fun — which is the perfect fit for her.

After graduating from Laurel School in Shaker Heights, Melissa went to study sculpture and European history at Bennington College in Vermont. She then transferred to the Program in Artisanry at Boston University, from where she graduated. Eventually, she also went to the Culinary Institute of America for styling. Whew!

Today, Melissa enjoys a strong reputation, especially in the area of food styling and photography.

“I really respect the sense of community we have here in Cleveland,” says Melissa, “and the larger role that food plays in bringing people together and building relationships.”

Growing up, food was not such a big deal for her…until high school, that is. “I took a cooking class in 11th grade,” explains Melissa, “and that’s when I discovered that I really loved it!”

She worked in restaurants all throughout college. She also worked in the test kitchen of Eating Well magazine and as a chef at the now-shuttered Chapters Bookstore and Café. She currently regularly contributes to Edible Cleveland magazine.

Frankly, Melissa genuinely enjoys all things food. From her favorite local restaurants (Anatolia Café for its appetizers and white bean salad; Minh Anh for its rice noodle salad) to her own family gatherings (always featuring her mom’s famous English trifle pudding), she revels in the beauty of it all.

As for her idea of the perfect meal? “It would be a slow meal with many small plates on a nice long table, served with great wine and a lot of friends, preferably outside,” says Melissa wistfully.

Melissa first heard of Les Dames d’Escoffier from her sponsor, Maria Isabella. “I’m fairly new,” she says, “but I have already found the networking to be invaluable.”

Learn more about Melissa as she shares some fun and interesting insights about herself.

What’s the most unusual thing you’ve ever eaten? Ostrich.

What is your favorite cookbook? Thug Kitchen. It features vegan street food that always turns out well with amazing flavors.

What is your favorite food blog? Sweet Paul.

What’s your favorite comfort food? Rice pudding.

Any favorite indulgences? Homemade cornbread.

Do you have a signature dish? Paella.

What’s your go-to, quick-and-easy dinner? Kale and cannellini over pasta.

What’s your favorite dessert to prepare? Semolina cake.

What’s the biggest cooking mistake you’ve ever made? An M&M cake gone wrong for a co-worker who loved M&M’s. I put the candy in when the cake was still too warm and it ‘kind of’ exploded. But the co-worker was very appreciative and still loved it!

Name 3 things that are always in your refrigerator. Eggs, beer, and apple butter.

Dame du Jour: Barb Abbott

by Maria Isabella

Armed with a degree in biology from the University of Akron, Barb started her first career as a park naturalist. By definition, that’s someone who loves to share what they know about nature with others. Thirteen years later, Barb decided to switch gears and still share what she knows with others, but this time about food.

“I first learned about food tours when I was in Scottsdale, Arizona, in 2010,” explains Barb. “I started researching culinary tourism and eventually opened Canton Food Tours two years later. I then opened Wooster Food Tour two years after that.” She’s been the driving force behind the huge success of both operations ever since, and is working to expand into other Northeast Ohio regions in the next few years.

“This was an opportunity for me to match my skills with my passion,” says Barb. “I love to share and educate. High-quality food is now an everyday part of my life.”

She’s done so well, in fact, that she won the Canton Regional Chamber of Commerce’s first-ever “Entrepreneur of the Year” award after only one year in business.

When not working, Barb still finds personal pleasure in frequenting restaurants, including taking food tours in other cities when she travels. She has gone on 21 tours throughout the U.S., Bahamas, and even Canada. Her top five favorites are (in no particular order) West Palm Beach Food Tours in Florida; San Antonio Food Tours in Texas; River City Food Tours in Richmond, Virginia; Asheville Food Tours in North Carolina; and Local Montréal Food Tours in Canada.

Her local favorite spot? “Lucca in downtown Canton!” she says without missing a beat. “I always order their seasonal special.”

And when entertaining at home, Barb prefers it to be casual and leisurely, spilling outdoors, with multiple courses and small plates. Naturally, friends are always encouraged to bring dishes, too.

As an interesting side note, Barb is currently co-authoring a book entitled The Culinary History of Stark County with Kimberly Kenney, curator of the William McKinley Presidential Library & Museum.

Barb first heard of Les Dames d’Escoffier from her sponsor, Maria Isabella. “I’m a new member,” she says, “but I already really value the networking.”

Learn more about Barb as she shares some fun and interesting insights about herself.

What food always reminds you of home? Crest Bakery’s maple cream sticks.

What’s the most unusual thing you’ve ever eaten? Sea urchin.

Which one chef would you want to invite over for dinner and what would you serve? Josh Schory, the chef from Lucca. I would serve my signature chicken and rice dish.

What is your favorite cookbook? Cookie Love by Mindy Segal.

What is your favorite food blog? Two Amused Bouches from Canton.

What’s your favorite comfort food? Mashed potatoes with a side of white bread slathered in butter.

Any favorite indulgences? Good chocolate.

What’s your favorite dessert to prepare? Toffee bars.

What’s one ingredient you can’t live without? Local honey.

Name 3 kitchen gadgets you can’t live without. Mezzaluna, garlic press, and skillet.

Dame du Jour: Jess Lindawan

By Maria Isabella

Jess’s philosophy on food is very simple: “I believe wholeheartedly that every time you eat, you have an opportunity to either nourish or harm your body.”

She eagerly applies that philosophy to her personal life. “As a mom, it’s important for me to teach my children where their food comes from and why healthy eating habits are essential to life.”

She also enthusiastically applies that same philosophy to her professional life, too.

“My job is to market Paladar Restaurant Group’s two concepts: Paladar Latin Kitchen & Rum Bar and BOMBA Tacos & Rum,” explains Jess. “We have nine restaurant locations…(and) our menus feature colorful and fresh dishes inspired by Central and South America, Cuba, and the Latin Caribbean.”

She goes on to add, “I’m always learning about food in my position, and it’s very stimulating for all five senses.”

This opinion was born of an early life that revolved around good food and happy times.

“My earliest childhood memory is watching my mom cook and bake,” remembers Jess. “I grew up in a very ‘meat and potatoes’ family and will always remember the savory smell of pot roast cooking in the oven on a cold day.”

When Jess eventually moved out of her parents’ home, she told her mom she wanted some of her recipes. “She made me a cookbook with all my favorite recipes in it from over the years…It’s my little book of happiness and comfort,” says Jess fondly.

Today, when she entertains, she likes to keep it “light, fresh, and simple with lots of food, drinks, and great company,” shares Jess.

She heard of Les Dames d’Escoffier from her sponsor, Crickett Karson. “I’ve been a member for two years now and love it!” admits Jess. “I am inspired by the incredible caliber of women who are in the group.”

Learn more about Jess as she shares some fun and interesting insights about herself.

Who influenced your love of food the most? My mom has always been a huge influence. I also draw a lot of influence from Michael Pollan. He’s brilliant.

What’s your favorite restaurant and what do you usually order there? My favorite cuisine is Indian, so I’d have to say my favorite restaurant is India Garden in Lakewood. In the beginning of this year, I made the decision to give up all meat and seafood, and Indian food has many vegetarian-friendly options. The owners of India Garden always offer wonderful service, and the space is charming. I love the aloo gobi with a side of garlic naan.

What’s the most unusual thing you’ve ever eaten? Either pig’s ears, rabbit pie, or dinuguan (in my meat-eating days).

What’s your favorite comfort food? Bread and cheese—separate or together, it doesn’t matter to me!

Do you have a signature dish? I’m always experimenting with new recipes, so there are very few dishes that I’ll repeat. But I do make a killer chili.

What’s your go-to, quick-and-easy dinner? I’ve found that “quick and easy” are certainly more challenging with being vegetarian. My husband and children still eat meat, so I really have to plan the week out and find ways to accommodate dishes to work for everyone. If all else fails, my crockpot has been a lifesaver at times, and I also make a great mushroom soy ramen soup that comes together pretty quickly.

What’s your favorite snack? Avocado toast.

What’s the biggest cooking mistake you’ve ever made? I don’t recall what I was cooking at the time, but when my hair was really long, I once caught it on fire when I absent-mindedly bent down to pick something up next to our gas stove. Another time, I mixed up flour with cornstarch when I was making a stir fry. The sauce turned out gray and was a total disaster.

What’s one ingredient you can’t live without? Garlic.

What would people be surprised to find in your fridge? My husband is Filipino, so we have a lot of items/ingredients that most people aren’t very familiar with, but it’s been a great away for us to introduce family and friends to Filipino cuisine, which is amazing.

Dame du Jour: Latoya Hunter

By Maria Isabella

Can you imagine being a little girl, going into your own back yard, and plucking fresh, tropical fruits right off your tree? That’s exactly what Latoya did…in her birthplace of Jamaica!

Her happy early-childhood memories also include listening to her mother recount her own childhood growing up on a farm on a Caribbean island, and sitting with her grandmother on their veranda, helping her with the fresh produce she just brought home from the market.

After moving to Cleveland when she was seven years old, Latoya’s parents opened up a Caribbean restaurant and grocery, located in North Randall. Helping out there gave her a good base for when she eventually joined Dame Crickett Karson’s boutique PR agency, LiefKarson, which focused on food and restaurants.

Latoya is now the assistant director of media relations, social media and digital integration for the City of Cleveland. In addition to managing communications for the mayor’s office, she oversees public relations for the West Side Market, one of Cleveland’s most iconic food destinations.

“I’m a firm believer in educating people locally and nationally about ‘food the way it was meant to be’,” says Latoya. “My career provides an opportunity to merge my culinary passions with my love for this great city.”

As for how she heard of Les Dames d’Escoffier, she says it was from Crickett. “She invited me to a meeting, and I absolutely fell in love with everything for which the organization stands. I especially enjoy being surrounded by women who are just as passionate as I am about good food.”

Learn more about Latoya as she shares some fun and interesting insights about herself.

What food always reminds you of home? Avocados.

Of all the places you’ve traveled, where did you have the best food or wine? Maybe I’m biased, but I think Caribbean food is the best. It’s such a mix of so many flavors and cultures. The food is bold and colorful, just like the people.

Which one chef would you want to invite over for dinner and what would you serve? Chef Nigel Spence of Ripe Kitchen & Bar in Mount Vernon, New York. He appeared on a national cooking contest show and beat one of the world’s greatest chefs. I would invite him to try my uncle’s recipe for jerk chicken – he would never be the same!

What is your favorite food blog? Cook Like a Jamaican. It has really easy, authentic, Caribbean fusion recipes.

Describe your perfect meal. My perfect meal would be a nice grilled red snapper with Jamaican red beans and rice.

What’s your favorite snack? Chocolate chip cookies.

Do you have a signature dish? Curry Chicken.

What’s your go-to, quick-and-easy dinner?
Pumpkin seasoned rice with bok choy.

Name 3 kitchen gadgets you can’t live without.
Hand mixer, juicer, and pressure cooker.

What would people be surprised to find in your fridge?
Goat meat.

Dame du Jour: Paula Hershman

By Maria Isabella

Interview by Britt-Marie Culey

As the saying goes, “When one door closes, another one opens.” And so it was with Paula, whose search for a second career took a couple interesting twists and turns. Here’s her story.

With a degree in Art Education, Paula enjoyed a successful career as a graphic designer. But when her kids were finally grown, she was itching to do something new and different. As she was working through her personal journey of discovery, she relied on coffee to keep her going. A lot of coffee. In fact, so much coffee that it started to affect her health. Her doctor recommended she switch to tea, and a friend turned her on to loose tea.

“It was calming, and I ended up getting my whole family hooked on it,” says Paula. She then came up with a business plan to open a sit-down tea shop. Unfortunately, everything fell through—and she was devastated.

Eventually, she conceived a different idea and decided to become a tea blender instead. This time, her idea became a reality, and ten years later, Storehouse Tea Company is still going strong!

Some highlights of her budding second career include getting certified organic, opening a new 800-square-foot showroom in Ohio City, and traveling to Taiwan to visit an Oolong supplier. But all this pales in comparison to the good she’s doing in the community.

“I hire refugees from Rwanda who are living in our area to do the packaging,” explains Paula. “I also produce a private label where the proceeds go back to build and run a schoolhouse in Northern Iraq for refugees escaping ISIS.”

This is all in perfect alignment with her own personal philosophy: Whatever you do has to benefit people. And indeed she’s doing just that.

Paula learned about Les Dames d’Escoffier when she met a Toledo member while giving a talk in Columbus. As for what she enjoys most about being a member of the Cleveland chapter, she says it’s definitely the camaraderie. “Women really need each other in business,” says Paula. “We’re strong and passionate, and men don’t always get that. It’s important to share those struggles with women who understand.”

Learn more about Paula as she shares some fun and interesting insights about herself.

What’s the most unusual thing you’ve ever eaten? I ate a whole frog in Taiwan and a deep-fried whole fish, eyes and all!

Which one chef (living or deceased) would you want to invite over for dinner and what would you serve? Jonathon Sawyer. I’d make him my pesto lasagna.

What is your favorite cookbook? The Joy of Cooking. It was a wedding gift and is my cooking “bible.” It’s my go-to for all the basics.

What’s your favorite food blog? Food Babe. She uncovers conspiracies in the food world. She’s definitely a “whistle blower.”

What’s your favorite comfort food? Italian wedding soup.

Any favorite snack? Doritos or popcorn.

How do you like to entertain? Casually. I like it to be BYOB so everyone is happy. I also like to make the main course, like barbecuing, and keeping it simple.

What’s your favorite dessert to prepare? Carrot cake with cream cheese buttercream frosting.

What’s one ingredient you can’t live without? Honey. I use it in tea and in general. Always local and raw.

Name 3 kitchen gadgets you can’t live without. Garlic press, spatula, and wine opener.

Dame du Jour: Britt-Marie Culey

By Maria Isabella

Interview by
Paula Hershman
 
What does a newly minted pre-med graduate who’s just starting out in her career as a medical professional do when her passion suddenly runs dry? In Britt’s case, she turns to her other unfulfilled passion instead: baking. So she ran with it—and has never looked back since.

Growing up in Connecticut, Britt admits food was a big part of her life. “My Swedish mother always prepared home-cooked meals,” she says. “Nothing was out of a box. She created everything from scratch. Chocolate roll cakes. Butter cream frostings. Even meringues.”

She loved helping her mom. So when Britt needed a part-time job during high school, she chose to work at a bakery. All through college, she worked in a bagel shop. And all through culinary school, she worked in a coffee shop where she created all their pastries. But we’re getting ahead of ourselves.

When Britt realized medicine was not for her, she decided to enroll in the Western Culinary Institute (now known as Le Cordon Bleu College of Culinary Arts) in Portland, Oregon. After obtaining her associate’s degree in culinary arts, she left for the South of France to work at Le Petit Prince, a traditional French pastry shop.

“My only days off were Sundays,” explains Britt. “There was always a big farmers’ market in the center of town with an enormous paella, in the largest paella pan I have ever seen. I loved it so much it would feed me for three days!”

After returning to the States, she landed a job at Financier, another French pastry shop, this time in Manhattan. Serendipity eventually brought her and her husband, Shane, to Cleveland where she opened up her own French bakery, Coquette Pâttisserie.

Has it been worth it? In Britt’s own words, she says, “I’m so proud I actually took the step to change careers. Now I get to do what I love. I work, shop, and bake all day. I come home and feed my children. Then I sit down with a glass of wine. I even dream about food! It’s my life.”

When not working or eating at her favorite restaurant (she loves #3 at Superior Pho), she enjoys entertaining at home.

“We like to entertain casually with close friends, great food, drinks, and a themed spread with small pickings,” says Britt. “Preferably in our backyard with the fire pit and bar set up.”

As for what she likes best about being a member of LDEI, Britt says, “I enjoy being with all the ladies. I really look forward to our meetings and getting to know other interesting women in the industry.”

Learn more about Britt as she shares some fun and interesting insights about herself.

Which one chef (living or deceased) would you want to invite over for dinner and what would you serve? Julia Child. I would get her drunk on wine and serve her Beef Bourguignon.

What is your favorite cookbook? Larousse Gastronomique.

What’s your favorite comfort food? Chicken noodle soup. It’s hearty and full of flavor, starting with a full free-range chicken.

Any favorite indulgences? Alcohol, wine, beer, and Champagne. I sell all of these at my pâtisserie. But my all-time favorite to the core is Champagne!

Do you have a signature dish? Risotto.

What’s your go-to, quick-and-easy dinner? Stir-fry whatever I have in the fridge, with rice or pasta.

What’s your favorite dessert to prepare? Mousses. A compilation of crunchy, chewy, any-flavor profile.

What’s the biggest cooking mistake you’ve ever made? Let’s just say I’m not allowed to deep fry anything. My husband is in charge of that. He’s from Louisiana.

Name 3 kitchen gadgets you can’t live without. Blowtorch, bench scraper, and rubber spatula.

What would people be surprised to find in your kitchen? Caviar in a tube. It’s an alternative to salt. You can put it on everything!

Dame du Jour: Carmella Fragassi

By Maria Isabella

With a degree from Heidelberg University and plenty of grit, Carmella enjoyed a very fulfilling, action-packed career in law enforcement. And after decades of faithful, dedicated service, she finally retired.

But did she sail away to paradise to spend her time leisurely drinking margaritas poolside at a retirement home in Florida? Far from it. She embarked on her own Act 2 and opened a restaurant—more accurately, a trattoria, which she named La Campagna (Italian for “the countryside”). That was 24 years ago.

Today, Carmella is enjoying well-earned success as one of Cleveland’s most respected chefs. She admits it’s all derived from the pleasures she enjoyed growing up in an extremely tight-knit Italian family.

“Both of my grandmothers were from the same hometown in Italy,” explains Carmella. “They cooked the same seasonal meals where food was simply prepared with the freshest ingredients available.”
She goes on to add, “Everyone got together to help cook for the holidays. Food and wine went hand in hand at both my grandparents’ homes. Then my mother carried on those same traditions with her own children.”

When asked which food always reminds her of home, Carmella quickly responds, “Homemade cecatelli, better known to most as cavatelli.”

Even after all that she’s accomplished, Carmella says her proudest moments involve teaching people an old recipe she remembers from childhood. “The delight on their face is more than gratifying,” she says. “I love it when a customer gets excited about a meal that brings back memories for them.”

When asked to describe the best food or wine she’s ever had, Carmella admits it’s hard to pinpoint just one. “It was probably that most delicious leg of lamb we had in Basliacata. Wait. Maybe it was the puréed fava beans with shaved octopus we had in Manfredonia. Or better yet, maybe it was the fried zucchini blossoms and borage in Orsara di Puglia. No, wait. Perhaps it was the pizza we had in Foggia that was made with pane cotto (bread and arugula placed on a pizza and cooked in a wood-fired oven). Or maybe it was…” she trails off wistfully.

But when asked what was the most unusual thing she’s ever eaten, Carmella doesn’t hesitate for a second. “Raw razor clams from the Adriatic Sea,” she responds with a smile.

As for which chef, living or deceased, she would want to invite over for dinner, she says that’s a tough question. “There are several,” says Carmella. “Marcella Hazen, Lidia Bastianich, and Mary Ann Esposito, to start with. Of course, there are also a few others as well. I would feed them some of the traditional peasant meals from Puglia, including “burnt wheat” orecchiette pasta with dandelion greens, focaccia with potatoes and rosemary, vegetable stew Orsara di Puglia style, and purée of white fava beans with shrimp. Then some homemade biscotti for dessert.”

As a member of LDEI, Carmella says she enjoys networking with others in the business the most.

Learn more about Carmella as she shares some fun and interesting insights about herself.

Describe your perfect meal. Food gathered from the garden and a piece of rosemary-lemon chicken on the spit with a nice glass of red wine.

What’s your favorite comfort food? Homemade pizza.

Any favorite indulgences? A good cup of coffee.

What’s your favorite snack? Salt and vinegar chips.

Do you have a signature dish? Eggplant Parmesan.

What’s your go-to, quick-and-easy dinner? Onion and egg soup with crusty bread and salad.

What’s your favorite dessert to prepare? Homemade canned peaches soaked in red wine.

What’s one ingredient you can’t live without? Olive oil.

Name 3 things that are always in your refrigerator. Parsley, basil, and rosemary.

Name 3 kitchen gadgets you can’t live without. Pasta crimper, hacksaw, and zester.

Dame du Jour: Maggie Harrison

By Maria Isabella

While Maggie was working on her degree from the Cleveland Institute of Art, she did what most college kids do to earn money: she worked in food service with a variety of seasonal cooking positions. Fifteen years later, she couldn’t ignore the fact any longer: She loved everything about food.

“I finally realized that I really enjoyed the food industry,” says Maggie, “and that I could make it a serious career”—which she did.

Today, Maggie is a Cleveland sales representative for Vanguard Wines. To get to this point in her impressive 30-year career, she achieved some lofty credentials: CSW (Certified Specialist of Wine) and WSET (Wine and Spirits Educational Trust Level 3). She also attended the enviable, by-invitation-only Oregon Pinot Camp. Plus, she was once a wine buyer for Whole Foods, a very competitive position.

“It was my mom who influenced my love of food the most,” admits Maggie. “I still remember eating the heel of her freshly baked bread. I also remember pulling up my very first carrot out of her garden. The best carrot ever! I’ll never have one as good.”

She goes on to add, “Today, cooking is relaxing for me. It separates work from personal time. It’s a creative outlet and can be somewhat meditative in nature. As for wine, I think of it as a food. I serve it with meals, which slows you down. It also slows down the conversation you’re having with company. It’s pretty much a key ingredient to any meal.”

As for where she’s had the best wine, she says it would have to be in Piedmont, Italy.

“That is where things ‘clicked’ for me,” admits Maggie. “Locally grown produce and meat with local wine. Simple but fresh ingredients, simply prepared. It was the start of my visiting small towns throughout central Italy. Each one had its own distinct style and flavor. They really added definition to the term ‘local.’”

Of all the great foods she’s tried, the most unusual were the freshly caught octopus and crab on Corsica. “They were caught by our host’s son,” she explains. “His wet suit and spear, which we saw outside the cellar, gave us our first clue to the possibility of our evening meal. It was absolutely delicious and unusual for the fact that it was caught just for us within a mere hour of dinner.”

As for how she first heard of LDEI, Maggie says Beth Davis-Noragon invited her about five years ago, but she didn’t feel quite ready to join at that time. Then Beth asked her again last year, and she is now the Cleveland chapter’s vice president.

“LDEI’s mission is in line with what I am most passionate about: food, education, and philanthropy,” says Maggie.

Learn more about Maggie as she shares some fun and interesting insights about herself.

What is your favorite cookbook? Joyof Cooking. A great resource.

What is your favorite food blog? Smitten Kitchen.

What’s your favorite comfort food? A casserole of eggplant and zucchini with tomato sauce, mozzarella, and lots of basil. Sort of an eggplant parmigiana.

Any favorite indulgences? Really good wine. Champagne, Barolo, Burgundy.

What’s your favorite snack? Peanut butter and gluten-free rice crackers with almond milk.

Do you have a signature dish? Baby back ribs. Even though I eat almost an entirely vegetarian diet, my ribs are the best. It’s the one meal I don’t have to ask my family twice to come over for!

What’s your go-to, quick-and-easy dinner? Stir-fried veggies with rice and noodles.

Name 3 things that are always in your refrigerator. Lemons, wine, and honey.

Name 3 kitchen gadgets you can’t live without. Cast iron pan, chef’s knife, and cutting board.

What would people be surprised to find in your kitchen pantry? Frozen tater tots.

Dame du Jour: Joan Pistone

by Maria Isabella

How strong is the bond of family? Stronger than anything else in this world—and Joan Pistone should know.

You see, Joan grew up in an extremely close-knit Italian family. In fact, her earliest memory was when she was only three years old, helping her mom and two sisters roll meatballs. “I remember rolling big ones for our Sunday dinner,” says Joan, smiling, “and tiny ones for baked rigatoni with hard-boiled eggs for Sunday picnics and wedding soup.”

She goes on to say, “We had many Sunday dinners at my grandparents’ house under the grapevines in their backyard with all of my aunts, uncles, and cousins. This went on every Sunday until they passed away.”

When Joan turned 13, she immediately became immersed in her family’s restaurant business, which included such notable eateries as Inner Lobby Coffee Shop and Lincoln Inn—both in downtown Cleveland.

Joan helped out during all her school breaks and every summer until she graduated from high school. Afterwards, she moved up to front-of-the-house manager.

“I was very familiar with how a restaurant operated, and I loved being around our employees and interacting with customers,” she says.

Eight years later, Joan decided to accept a position at the 5-star South Seas Island Resort on Captiva Island, Florida. She managed their $4 million restaurant for four years before being lured away by Beaver Run Ski Resort in Breckenridge, Colorado. There, she managed their beverage department overseeing the main lodge plus five bars.

Suddenly, one year later, Joan had a decision to make. A big decision. Would she keep living the dream…or move back home to help her parents with their restaurant business? For Joan, the decision was an easy one.

Eventually, Joan and her brother bought out their father’s partners. Today, they co-own the highly successful J. Pistone Market and Gathering Place in Shaker Heights together.

“I come from a family where food was always such an important part of our lives, and still is!” says Joan.

When Joan entertains, it’s usually very casual. “I’m not a fabulous cook, but I know my way around a kitchen quite well,” she says. “We have family dinners every Sunday. It usually starts with apps, good wine, and cocktails. I like to make the whole dinner—always with some type of pasta! And since I’m not great at making dessert, I usually ask someone to bring that. Or else I’ll buy a good ice cream and make a homemade sauce. Everyone loves when I do that.”

Joan’s perfect meal? A whole roasted chicken with fresh herbs and lemon, plus a side of porcini mushroom risotto.

Her favorite restaurant? “I don’t really have one,” says Joan. “There are so many great restaurants in Cleveland, but I rarely go out to eat. However, when I do, I tend to enjoy Moxie. Jonathan (Bennett) does a great job.”

The best food she’s had while traveling? “The resort I worked at in Florida had a young executive chef, only 25 years old and a CIA grad. His name was Mike Clark. He was really the person who opened my eyes to the world of gourmet food. I can still taste his fresh grouper with a very light marinara sauce and risotto. I also never ate stone crabs that tasted so good before!”

As for how she first heard of LDEI, Joan says she was invited by Crickett Karson and Laura Taxel to attend the very first meeting. In fact, Joan was a founding member. “I believe we needed 13 members to form a chapter, and we did!”

What does she enjoy most about being an LDEI member? “Meeting so many different women in so many different aspects of the hospitality business. From writers and photographers, to chefs and wine experts, the group is ever-changing and everyone has something to offer. Our meetings are productive, and we cover some very interesting topics. I also enjoy that we are able to raise money that profits a needed organization.”

Learn more about Joan as she shares some fun and interesting insights about herself.

What is the most unusual thing you’ve ever eaten? Where to begin?! Rocky Mountain oysters (the testicles of bull calves), pig’s feet, and my mother always made tripe.

Which one chef would you want to invite over for dinner and what would you serve? I would invite Mike Clark (the young chef from Florida), and I would want us to cook together. We’d probably make pasta and seafood.

What is your favorite cookbook? The Classic Italian Cook Book by Marcella Hazen and The Silver Palate Cookbook by Julee Rosso and Sheila Lukins. I still refer to both books when cooking.

What’s your favorite comfort food? Spaghetti with meatballs, ricotta salata, and fresh basil.

What’s your favorite snack? Cashews with mini chocolate morsels.

Do you have a signature dish? I do tend to make a great chicken dish with figs and bacon.

What’s one ingredient you can’t live without? Garlic.

Name 3 things that are always in your refrigerator. Jams, mustards, and cheese.

Name 3 kitchen gadgets you can’t live without. Mini chopper, Vitamix, and thermometer.

What would people be surprised to find in your kitchen pantry? Box cake mixes. I do like to make a lemon pound cake from a Duncan Hines cake mix with Jell-O lemon pudding.

Dame du Jour: Nichole Clark

by Maria Isabella

What happens when a young woman’s dream is to work on the French Riviera for a 3-star Michelin chef? But in order to do so, she has to take a series of skill tests to compete for one sole coveted spot on the line alongside more than 50 other chefs, all male. If you’re Nichole Clark, you ace it—which is exactly what she did!

Nichole spent the next entire year working for the legendary Chef Roger Vergé at the posh Le Moulin de Mougin in the south of France.  She came equipped with plenty of ambition, as well as formal training from both the Pennsylvania Institute of Culinary Arts and the Italian Culinary Institute for Foreigners.

How did this passion come about? It all started when she was only 11 years old. As a latchkey kid among many others on her street who got money from their parents to buy food at the corner store, she had a brilliant-beyond-brilliant idea. She started cooking and selling homemade meals for the neighborhood kids. She even went so far as to set up a chalkboard on her porch with her menu.

“After getting busted by my parents,” explains Nichole somewhat sheepishly, “I had to start paying for the ingredients. However, I still kept the business going and kept on experimenting with new recipes.”

This passion for cooking came from her mother, whose family used to make homemade blood, rice, and Slovenian smoked sausages—and who encouraged her young daughter to join in and help. After all, her mother insisted at the time, “If you’re old enough to tie your shoes, you’re old enough to tie sausage.”

“My mother taught me the importance of family tradition and being creative,” beams Nichole. “She believed in me and encouraged me to try new things and find my way.”

As for what drove her to a career in food, she explains it like this:

“I loved the fast-paced kitchen atmosphere, the kitchen talk, the sweaty T shirts, and the crisp white chef coats. I loved racing the clock to finish prep before service and precision cuts for fine dining. I loved the rush that came with filling the ticket rail and the high that came with putting out the last dish. I loved the organized chaos of cooking and plating dishes. I loved the efficiency of a kitchen and the adaptability it required. It was an outlet for my creativity and attracted crazy, likeminded individuals, all with passion and a story.”

Her advice to others just starting out in a culinary career is to “have fun, travel, and train while you can! Cooking is an adventure. The detours and mistakes are just as important as the plan we started out with.”

As the current Associate Store Team Leader for Whole Foods Market Cedar Center, Nichole now enjoys spending time with family and entertaining outdoors over an open fire. She also enjoys trying new places to eat during her travels. The best experience she’s had during her travels was at the Matunuck Oyster Bar in Rhode Island. “They raise their own oysters in Potter Pond,” she says. As for the best food during her travels? “It was definitely at the restaurant, Vedge, in Philadelphia. All I can say is wow!”

As for what she enjoys most about being an LDEI member? “Meeting women who inspire me!”

Learn more about Nichole as she shares some fun and interesting insights about herself.

What’s your favorite restaurant and what do you usually order there? The cuttlefish at Club Isabella.

What is the most unusual thing you’ve ever eaten? The Cricket Lickit. My son and I dared each other to eat it. It was so gross! I ate the head.

What’s your favorite snack? Hummus, pita, and veggies.

Do you have a signature dish? Bouillabaisse.

What’s your go-to, quick-and-easy dinner? Taco Night with all the fixings. Great for both vegetarians and carnivores!

What’s your favorite dessert to prepare? Berries and cream. I don’t really have a sweet tooth or enjoy baking…too much measuring.

What’s the biggest cooking mistake you’ve ever made? During my apprenticeship, I was working at the Renaissance Hotel downtown. I had to help cover a call off and grill fresh halibut fillets for a banquet. I didn’t check to see if the grill was hot and put about 25 pieces on the grill. It had just been turned on and all the fish stuck. I tried so hard to get them off in one piece, but they were ruined and I was so embarrassed.

Any favorite indulgences? I have a plant-strong diet, so I guess cheese would be my favorite indulgence.

Name 3 things that are always in your refrigerator. Garlic, hot sauce, and fresh greens.

Name 3 kitchen gadgets you can’t live without. Mandolin, peppermill, and Vitamix.

Dame du Jour: Jean Mackenzie

by Maria Isabella

In reality, when most women reach 60, they start thinking of slowing down a bit. Maybe retirement. Maybe travel. Maybe more time with the grandchildren. But oh no, not Jean Mackenzie!  At 61, she decided to start her own new business, establish a professional guild, and champion a growing food movement. That was almost seven years ago—and she hasn’t slowed down one iota since.

Her story is a fascinating one: On a whim, in her sixth decade of life, Jean decided to take a cheesemaking class through the Pennsylvania Association of Sustainable Agriculture just for the fun of it. Instead, she discovered a real aha moment…and her “true calling,” as she puts it.

“I suddenly felt a great sense of urgency to move forward with this newfound passion,” says Jean. “I had been a gourmet cook all my adult life, growing and canning vegetables from my garden, baking breads and desserts, and cooking fun dinners for our friends. Making cheese pulled all of my interests together: my love of food, my love of people, and my independent spirit.”

Mackenzie Creamery was born, and it now churns out 13 different gourmet flavors of goat cheese, plus dulce de leche and ricotta. It has become so successful that Jean has won 15 national awards so far for her cheeses and two awards for running a green and sustainable business. She is also a founding board member of the Ohio Cheese Guild and sits on the Board of Directors for the Cuyahoga Valley Countryside Conservancy.

Jean admits that her mother and maternal grandmother (whom she called "GB") were both gourmet cooks and had the biggest impact on her early love of food. In fact, Jean would often visit her grandmother at her island home on Eleuthera in the Bahamas where GB would cook with fresh ingredients from her year-round garden and fish they had plucked from the sea each day. Her grandfather also contributed by grafting a sour orange tree with a grapefruit tree, which resulted in the “most amazing fruit from which GB would make the most delicious marmalade jam.”

Later in life, Jean’s growing love of food was influenced the most by the instructors she had at different cooking schools, including fellow Dame Joanne Weir, Sarah Leah Chase, and Jacques Pepin.  And as she traveled, she also discovered a plethora of culinary gems, most notably at the extraordinary resort, Anse Chastanet, on the island of St. Lucia in the French West Indies.

“The chef there was actively involved with the island’s farmers and created a culinary delight every night,” reminisces Jean. “I dined on fresh seafood on the beach restaurant, Tour au Diable, and on locally raised fruits (avocados, passion fruit, guavas, papayas, and coconut to name just a few!) in their open air Treehouse.”

Today, Jean enjoys eating a little closer to home. In fact, the Welshfield Inn, which is just seven minutes away, has become her “kitchen away from home.” In fact, their executive chef Chris “Dome” Johnson created a salad using Mackenzie Creamery chèvre and named it the “Mackenzie Salad.”

When not eating out, Jean prefers to entertain country casual by having friends out to her farm. “There is great pleasure in seeing all of them sitting around my dining room table, laughing and having a great time,” she says. “We love to end the night sitting around our fire circle and looking at the stars!”

Jean first learned of LDEI because of her fascination with Julia Child. “But I also had some wonderful friends who were members and generously invited me to join. I have been a member for one year now.”

What does she enjoy most about being a member? “I love the networking and camaraderie of our chapter,” she enthuses. “All of our members are simply outstanding women with a shared passion and purpose. I am honored to be a part!”

Learn more about Jean as she shares some fun and interesting insights about herself.

What is the most unusual thing you’ve ever eaten? I love sweetbreads! But the most unusual “thing” that I have eaten is the crystal line of a conch. It is said to have magical properties!

Which one chef would you want to invite over for dinner and what would you serve? Oh, wow! This is a difficult question… there are so many amazing chefs. But I would really love to cook for Joanne Weir. I love her style, and I think we would have a great time. I would purchase as many products as possible from local farmers.  I would invite each producer to come for dinner to tell us about their product and to also enjoy the festive evening. Our salad would be local greens with either a roasted fruit or vegetable topped with fresh chèvre, of course! Our entrée would be pork from New Creation Farm, located just up the road from our farm. My mother’s scalloped potatoes and local seasonal vegetables would accompany the entrée. Dessert would have to be a chocolate something! And our wines would run the gamut from rosé to white to port.

What is your favorite cookbook? My favorite cookbook is more of a cook magazine with no ads: Cook’s Illustrated.

Describe your perfect meal. Ahh… the perfect meal. Let’s start with something small but big in flavor, a serving of smoked trout paté on quinoa crackers followed by a fresh melon and mint salad.  Individual Cornish game hens on a bed of wild rice served with asparagus topped with lemon sauce. Dessert would have to be a chocolate lava cake!

What’s your favorite comfort food? Uncle John’s Meatloaf! Uncle John has THE most amazing meatloaf recipe that is the best I have ever had, bar none. 

What’s your favorite snack? Pretzels dipped in almond butter.

Do you have a signature dish? I rarely cook the same thing twice, but I would have to say my signature dish would be my wild mushroom lasagna.

What’s your go-to, quick-and-easy dinner? Chicken piccata.

What’s the biggest cooking mistake you’ve ever made? When I was a new bride, I was making a dish that called for “soda.” The author assumed that everyone understood “soda” meant baking soda. I added club soda!

Name 3 kitchen gadgets you can’t live without. My LamsonSharp knives, Cuisinart, and hot pads!

Dame du Jour: Elaine Cicora

by Maria Isabella

Four thousand, one hundred and eighty-two. That’s exactly how many words Elaine Cicora used to write her profile of Michael Ruhlman, entitled “Soul Kitchen,” which appeared in Scene magazine on February 1, 2006. Those are also the exact same words that won Elaine what is widely regarded as the highest possible honor to be bestowed on a food writer: a James Beard Award for Feature Writing.

“Yes, it was great!” Elaine allows. “After the awards, which were held in a ballroom just off Times Square, there was an amazing party to celebrate. I got a high five from Michael’s pal, Thomas Keller, and a big hug from Michael Symon. To this day, that remains the high point of my career as a writer.”

Growing up, Elaine enjoyed being part of a very close-knit Italian family. “My earliest childhood memory is of my grandma making ravioli and Bolognese sauce for Sunday dinner when I was only four or five.

“My mom was also great in the kitchen,” continues Elaine, “but my father, who was a cook in the Army during WWII, always insisted he was a better cook…although he never actually made any meals to prove it! I wanted to become an awesome cook to please him. And that’s what first sparked my interest in food.”

Over the years, Elaine has traveled extensively and enjoyed myriad memorable meals. But when pressed about when and where she enjoyed the best food, she responds with a mischievous twinkle in her eye and a chuckle, “It was a summer’s evening circa 1976 at a dear friend’s home in Cleveland Heights. We had carryout submarine sandwiches and a bottle of 1965 Lafite Rothschild. Some mind-altering substances were also possibly involved.”

Elaine’s connection to the food industry spans more than 14 years. Twelve years collectively were spent with Scene magazine, mostly as their restaurant critic but also as their arts editor. Two years were spent with Crop Bistro as their Director of Communications. Currently, Elaine is enjoying a slower pace of life as a freelance writer/editor and culinary instructor.

A four-year member of LDEI, Elaine was initially recruited by fellow Dames. What does she enjoy most about being a member? “The fellowship,” she responds instantly.

Learn more about Elaine as she shares some fun and interesting insights about herself.

What is the most unusual thing you’ve ever eaten? Pigs’ tails. They were delicious but boney.

Which one chef would you want to invite over for dinner and what would you serve? I think it would be fun to break bread with the hugely intelligent Tony Bourdain. Man, can he turn a phrase! Maybe I would make chili and a cherry pie.

What is your favorite cookbook? A 1947 copy of Woman’sHome Companion Cook Book that was my mother’s. All the homiest dishes from my childhood—soups, stews, pies, cakes—are in there, along with plenty of homemaking advice, including the ever-important guidelines on how to throw a dinner party if you no longer employ servants.

What’s your favorite comfort food? Pasta in any shape, size, or sauce.

Any favorite indulgences? A chocolate malt from Rosati’s custard stand in Northfield Center. Thank God they close for the winter or I would be twice my size!

What’s your favorite snack? I’m not much of a snacker, although a bit of gorgonzola is always welcome.

What’s your favorite dessert to prepare? I bake a mean fruit pie, including a lard-based crust from scratch.

What’s the biggest cooking mistake you’ve ever made? Trying to please a four-year-old.

What’s one ingredient you can’t live without? EVOO.

Name 3 things that are always in your refrigerator. Plain fat-free yogurt, skim milk, and Gennie Cream Ale.