Leading Women Chefs Plan Fund-Raising Dinner

The Register Guard (Eugene, OR), July 24, 2002 | Go to article overview

Leading Women Chefs Plan Fund-Raising Dinner


Byline: JIM BOYD The Register-Guard

Eight nationally renowned women chefs will cook a $100-per-person, fund-raising dinner with wine to be held at 6:30 p.m. Aug. 11, a Sunday, at Marche restaurant in the Fifth Street Public Market. (For reservations, call 342-3612.)

The six-course dinner and silent auction is a fund-raiser being organized by Stephanie Pearl Kimmel, the managing partner for Marche, Marche Cafe and Bamboo, the pan-Asian bistro also operated by the Marche partnership.

The fund-raiser is being held in conjunction with a board meeting in Eugene of Women Chefs & Restaurateurs and will benefit the organization's scholarship and mentorship programs for women chefs.

Marche will be closed on the morning and afternoon of the event so the visiting chefs and the restaurant's staff can devote full attention to the evening meal.

The meal will begin with appetizers prepared by Christine Keff, chef-owner of Flying Fish and Fandango in Seattle; Deann Bayless, co-owner of Frontera Grill and Topolobampo in Chicago; and Bonnie Moore, executive chef for FoodFit.com in Washington, D.C.

As appetizers, Bayless will serve tostadas of peekytoe crab ceviche with roasted nopal cactus, avocado and fresh herbs. Moore plans tomato and zucchini tartlets with Tack House Creamy goat cheese. Keff's appetizer was not known at press time.

For the first course, Lynn Crawford, executive sous chef at the Four Seasons Hotel in New York City, will prepare roast Hudson Valley foie gras with a duck confit turnover and peach jam.

Ann Cooper, executive chef at The Ross School in East Hampton, N.Y., will prepare the fish course - striped bass with Long Island clams in heirloom tomato broth.

Kimmel, who serves as executive chef as well as managing partner for Marche, will be responsible for the main course - grilled Cattail Creek lamb with summer savory, corn custard and haricots verts.

For the cheese course, Anne Quatrano, chef-owner of Bacchanalia and Floataway Cafe in Atlanta, will prepare eggplant caponata with Ossau-Iraty-Brebis, a raw sheep's milk cheese from Aquitaine, France.

And for dessert, Sherry Yard, the executive pastry chef at Spago Beverly Hills in Beverly Hills, Calif., will offer a Persian mulberry, poached Adriatic fig and ginger creme tart.

Women Chefs & Restaurateurs is a national, professional association whose mission is to promote the education and advancement of women in the restaurant industry and the betterment of the industry as a whole.

The 9-year-old association has more than 2,000 members.

Here's a bit of biographical background on the association members who will be participating in the dinner:

Deann Groen Bayless: Bayless and her husband, Rick Bayless, operate Topolobampo and Frontera Grill, two widely acclaimed Mexican restaurants in Chicago. She manages the front of the house while her husband manages the kitchen in these side-by-side restaurants with a common bar.

Topolobampo is a four-star, white-tablecloth restaurant that was nominated for best restaurant in the country in the James Beard Awards; Frontera Grill was called one of the three best casual restaurants in the world by the International Herald Tribune.

Bayless also collaborates with her husband on award-winning cookbooks.

Lynn Crawford: Crawford has extensive experience within Four Seasons Hotels and Resorts.

A native of Canada, she has held culinary positions in Montreal, Toronto and Vancouver in Canada and Nevis in the Caribbean.

Five years ago, she transferred to the award-winning Four Seasons Hotel New York.

As the hotel's executive sous chef, she works directly with the executive chef in overseeing the entire food and beverage operation of the 368-room property.

Ann Cooper: Besides being the executive chef for The Ross School, Cooper is consulting chef for The Putney Inn in Putney, Vt. …

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