Your Gateway to Great Food! Your Gateway to Great Food!

2012 LDEI ANNUAL CONFERENCE • OCTOBER 11-14, 2012 • RITZ-CARLTON, ST. LOUIS

Meet me in

Meet Me in St. Louis

How appropriate that we meet this year for our national conference in St. Louis, “The Gateway to the West,” and the site of the 1904 World’s Fair. Just as the World’s Fair serves as a means to bring together diversity, innovation, and new ideas, this year’s conference is sure to do the same for Les Dames’ community. We come together from diverse backgrounds and business experience through our shared bond for all things culinary. This connection fuels the passion for our trade. The diverse talents and interests of our members provide opportunities for networking and sharing knowledge. As we draw upon the “Spirit of the World’s Fair,” we’ll create a vibrant atmosphere of discovery, wonder, and those “Aha! Moments” that spark new endeavors, partnerships, and friendships.

Mary S. Moore

President’s Welcome

Since learning that we were to host the 26th Annual Conference, our team, led by Conference Co-Chairs Kathy Gottsacker and Beth Huch, has been brainstorming, networking, planning and doing all we could to ensure a wonderful representation of St. Louis’ culinary community. Heading down the home stretch, we can honestly say it’s been our pleasure to pull together a fantastic lineup of celebrated culinary talent and events highlighting the very latest in trends. And, we are honored to host our sister Dames and to show them our town in a way they have never experienced it before. We cannot thank our sponsors enough for sharing our vision and for helping to make this spectacular event possible. In addition, we thank St. Louis Dames for their many contributions along with local chefs, farmers, culinary instructors, brewers, entertainers, business, education and community leaders across our region for their encouragement and support. We’ve paid great attention to every last detail and now, all that’s left are the finishing touches: laying a red carpet from the airport to the Ritz; lining up the limos; tuning the bands; another World Series win and now -- we’re just trying to figure out how to polish up that Arch!

Welcome from the St. Louis Chapter

According to the St. Louis World’s Fair Society, more than 20 million people attended the 1904 World’s Fair in St. Louis which

ran from April 30 - Dec. 1. The Opening Day crowd of 178,423 set a record. The highest attendance was on St. Louis day; over

400,000 people attended. The fair gave rise to all types of innovations including the ice cream cone and cooking with electricity.

Trivia:

Photos contributed by Robert Holt, Katherine Bish and Joni Keith

locationSt. Louis, Missouri - the Gateway to the West - sits at the crossroads of the United States on the Mississippi River. Welcoming travelers and tourists with its magnificent Gateway Arch, St. Louis’ rich cultural mix reflects its French and German heritage and its Native American roots. Today’s St. Louis is a cosmopolitan city with fabulous restaurants, active nightlife and major sports teams that make St. Louis one of the Midwest’s most interesting and livable cities.

room rates and reservations

The LDEI conference rate at The Ritz-Carlton St. Louis is $179 per night, single/double occupancy. There is 15% tax on all rooms. All reservations must be made individually through the hotel’s reservation department by calling 1.800.960.7056 or online at https://www.ritzcarlton.com/en/Properties/StLouis/Reservations/Default.htm?om_b=9_reservations and using the code: LDELDEA

The cut-off date is Monday, September 10. Reservation requests received after the cut-off date will be accepted at the sole discretion of The Ritz-Carlton on a space and rate availability basis. If the LDEI rate is not available after the cut-off date, the prevailing rates will apply for any confirmed reservation.

transportation

A taxi cab from Lambert International will run between $23 and $30.

The standard rental car companies are available at Lambert.

GO BEST Express is the only shuttle service in Lambert and in order to serve us better, they are offering a discounted rate of $14 per person, each way (includes fuel surcharge). Orders must be booked on-line before 11:59 p.m., Oct. 4, 2012. Just type in gobestexpress.com and enter the convention code “LDEI” on the box on the right and it will take you to the discounted rate.

weather and attireIn addition to beautiful views of nature’s changing fall colors, October typically offers St. Louis’ best weather with plenty of sunshine to offset crisp, cool breezes. The average daily high is 69º F (20.5 degrees C) and the average low only 50 F. A light jacket or sweater for cooler mornings or evening temperatures. October is an average month for rainfall, but our conference events have been designed to compensate for weather changes.

Event Logistics

LDEI wishes to acknowledge our international business partners for their support of the organization. Our conference partners as of June 15, 2012 are:

Partner Listing

American Pistachio Growers

American Roland

Breville, USA

California Fig Advisory Board

Mahatma Rice

Wailea Agricultural Group

The Ritz-Carlton ClaytonThe Ritz-Carlton, St. Louis is located in the heart of Clayton, a thriving business district filled with elegant residences and an extensive selection of restaurants and galleries. Just nine miles from both downtown and Lambert St. Louis International Airport, the hotel is also within easy reach of many of the area’s most popular historic sites and attractions.

100 Carondelet Plaza

St. Louis, MO 63105 USA

314.863.6300

www.ritzcarlton.com

Event Agenda

Thursday, October 118:00 a.m. – 5:00 p.m. Registration/Hospitality Area OpensPick up your conference materials in the hospitality suite and reconnect with Dames from across the globe. Visit the marketplace and book sale that will include fantastic offer-ings produced and sold by very talented Dames of the St. Louis region.

8:45 a.m. – 1:30 p.m. Optional Tour #1: Anheuser-Busch VIP Tour—Explore the “Art of Brewing!”Your day starts with a view of America’s tallest monument, the 630-foot soaring sculpture known as The Gateway Arch. Then it’s on to the iconic Anheuser-Busch Brewery, home of the world’s best selling beers. You’ll get a behind-the-scenes look at the historic brew house and fermenta-tion cellars. You’ll visit the stables and see some of the world famous Clydesdales. Brewmaster Sarah Shilling will conduct beer and cheese pairings with cheeses provided by Schnuck Markets. Lunch will be catered by Companion Baking Company. (Wear comfortable shoes.)

Cost: $60 per person (minimum 30/maximum 50)

9:00 a.m. – 3:00 p.m. Optional Tour #2: Come Explore the Italian Neighborhood Known as “The Hill” Historian Joseph DeGregorio will guide a walking (and eating!) tour of St. Louis’ traditional Italian neighbor-hood known as The Hill. We’ll stop at Mama Toscano’s to watch them make St. Louis’ famous toasted ravioli and “ends” from scratch. Then it’s on to Volpi Foods Italian Meat Company, one our country’s oldest manufacturers of authentic Italian meats. We’ll lunch at Mama Campisi’s on specialties like chicken speidini, pasta and toasted ravioli. There will be more sampling at DiGregorio’s Imported Foods, and local bakeries will serve a variety of

delicious desserts including cannoli and gelato! Plan to pick up souvenirs at Herbaria (soaps);Skif International (custom sweaters and accessories); Girasole Gifts & Im-ports and Silver Bear Jewelry.

(Please bring a jacket and wear comfortable walking shoes. A lightweight purse and reusable shopping bag might also come in handy!)

Cost: $85 per person (minimum 23/maximum 29)

8:45 a.m. - 4:30 p.m. Optional Tour #3: Chaumette Winery in Scenic Ste. GenevieveSt. Louis Dames are pleased to present a private tour of Chaumette Vineyards & Winery, one of the Midwest’s premier wineries. Your 90-minute ride through scenic wine country will end in Ste. Genevieve, where you’ll meet Chaumette owner Hank Johnson, winemaker Mark Baehmann and award-winning Executive Chef Adam Lambay. Chaumette Winery boasts superb examples of our region’s wine styles and varietals and offers a progres-sive culinary program headed by Lambay, who sources 90 percent of his ingredients from small farms within a 40-mile radius. The beautiful property includes many resort amenities which you will see first-hand when you enjoy a gourmet luncheon poolside at The Spa at Chaumette.

Cost: $75 per person (minimum 30/maximum 50)

8 a.m. – 1 p.m. LDEI Board of Directors Meeting

1:30 p.m. – 4:30 p.m. Chapter Leadership ForumThis afternoon session is designed for chapter presidents and presidents-elect. It is highly recommended that each chapter have a representative present at this information-packed session. The forum gives presidents and officers a chance to share their chapter issues and find support and answers. In addition, we address topics that help boards with their chapters’ operations.

St. Louis’ Gateway Arch was completed in 1965 as a tribute to westward expansion. At 630 ft. the Arch is the tallest man-made

monument in the United States. The Arch sways one-half inch normally. In 150 m.p.h. winds, it can sway up to 9” each way.

Trivia:

6 p.m. – 7 p.m. Opening Reception, The Ritz-Carlton Clayton

7 p.m. (optional event)

Buses Depart for 4 Hands Brewing CompanyJoin us for “Fun, Food and Foam!”

Follow us to “Fun, Food and Foam” at 4 Hands Brewing Company! St. Louis is home to nationally recognized culinary talent and award-winning wineries, but let’s face it -- St. Louis is a beer town, and at our pre-confer-ence event, we’re going to get crafty. We’ll celebrate our city’s long-flowing infatuation with beer at a private event at one of St. Louis’ most innovative craft brewer-ies. We’ll board buses at The Ritz-Carlton for a short drive downtown where a hand-picked parade of food trucks will cater only to you! Meet the brewmaster and enjoy the brewery’s signature beers along with select pours from award-winning Chaumette Winery of Ste. Genevieve.

Cost: $55 per person

OPTiON: If you prefer, you may enjoy the evening at your leisure. A short stroll in any direction will take you to a number of top-rated restaurants including, but certainly not limited to, Araka - 314.725.6777; Cafe Napoli - 314.863.5731; Oceana - 314.721.9403; Pomme - 314.727.4141 and The Crossing - 314.721.7375

Friday, October 127:30 a.m. – 3:15 p.m. Registration/Hospitality Area Open

7:30 a.m. – 8:15 a.m. Opening Breakfast

8:15 a.m. – 9:30 a.m. Keynote AddressWe are pleased to announce that this year’s keynote address will be delivered by none other than the “Queen of Cakes,” New York Dame Sylvia Weinstock. At 82, Sylvia displays the energy and wit of some-one half her age. Sylvia holds a Master’s Degree in Psychol-ogy which serves her well when

designing one-of-a-kind confections for high profile and even, high pressure occasions. She will share details of her creative process as well as her experiences in work-ing with a diverse range of clients from Princess Brides to Bridezillas! Sylvia’s cakes include such unexpected and awe inspiring designs as an intricate silver and crystal pat-terned vase, a sitting Buddha, a Chanel handbag and her trademark -- a bouquet of incredibly realistic flowers. Yet, like many leading businesswomen in our industry, Sylvia has experienced the highs and lows of running a compa-ny that is seasonal and directly impacted by the economy. Still, her talents are such that customers will always be there for her, and she for them, as they celebrate major milestones of, the sweet life.

9:30 a.m. – 9:45 a.m. Networking Break9:45 a.m. – 11:00 a.m. Concurrent Sessions

Session #1: Joy of Cooking: Past, Present, and Future John Becker, The Joy of CookingSt. Louis is proud to be the life-long home of Irma Rombauer, the self-published amateur cook who for-ever changed American culinary history with her 1931 “kitchen bible,” The Joy of Cooking. Her great grandson, John Becker, is now charged with the task of translat-ing Joy’s wealth of culinary knowledge and cultural memories for a new and increasingly diverse generation of American cooks, many of whom are turning to their mobile devices and PCs to find recipes and answers to their questions. Now in its 9th edition, John will be re-sponsible for bringing America’s favorite cookbook into our increasingly digital publishing landscape while ne-gotiating the perennial balance Joy has always wrought between accounting for recent culinary trends, preserv-ing our most-beloved kitchen traditions, and providing reliable and useful reference information for the harried family cook. John will talk about his personal mission and discuss how his family has successfully kept Irma’s legacy alive and relevant generation after generation.

Session #2: Personal Branding with Social MediaSabrina Crider, SvP, Brand Marketing and Global Co-Chair, FH Word of Mouth, Fleishman-Hillard / @sabrinacrider on Twitter

Lisa Weser, SvP, internal Communications and Digi-tal, Fleishman-Hillard / @Lisaweser on Twitter

Sabrina and Lisa are both senior strategists at Fleishman-Hillard with responsibilities for digital and social media. Together, they have created a custom workshop de-signed to provide insight into navigating the world of social media. Social media allows anyone to be a master storyteller, and--with carefully crafted profiles, you can cultivate the exact story you want people to hear, be it through updates on a Facebook Timeline, a new board

on Pinterest, or with 140 characters (or less!) on Twitter. As an industry professional, learn how you can utilize the social media space to creatively showcase yourself and your personal and professional accomplishments. This workshop will examine the social media landscape and provide tips and advice on how best to craft Facebook, Twitter, Pinterest, LinkedIn and other profiles to develop online presences in ways that depict you as a leader in the culinary space. You will also learn “best practices” and examples of how other like-minded professionals and relevant brands are doing it right. (NOTE: Sabrina will offer a “Social Media 101” Session #7 Workshop on Saturday for those who want to more of the fundamen-tals of social media.)

11:15 a.m. to 12:30 p.m. Concurrent SessionsSession #3: Trending TopicsCatherine Neville, Publisher and Editor, FEaST Magazine

St. Louis Dame Catherine “Cat” Neville, publisher and editor of FEAST Magazine, will dive into dining and drinking trends, covering everything from the recent surge of interest in micro-artisan products to modern perspectives in restaurant design. Cat, an avid cook and sought-after culinary resource, is often heard discuss-ing trends on local radio and television shows. Over the past 15 years in publishing, she has created two successful culinary magazines including FEAST, a large-format print magazine for which she was awarded the Lee Enterprises President’s Award for Innovation in 2010. Today, FEAST has a monthly circulation of 70,000 and a 98 percent pickup rate in its 550+ distribution spots.

11:15 a.m. to 12:30 p.m. Session #4: “Soy Protein: A Sustainable, Nutritious and Great-tasting Solution to Help Feed a Growing Global Population”Solae-ratna Mukherjea, Solae Global Nutrition Lead and Natasha Webster, Solae Global Communications Sr. Manager

The world needs more food while using fewer resources. Soy protein is an environmentally sustainable, economi-cally efficient and healthy alternative to meet growing global demands. As a high-quality plant protein, soy protein has established health benefits across the life-cycle in heart health, weight management and muscle health. In this session, Dr. Ratna Mukherjea, global nutri-tion lead at Solae, will describe some of the health ben-

efits of soy protein. Dr. Mukherjea has over 10 years of experience in clinical and translational research, dietetics and teaching at academic institutions and in the food industry. She is an expert on nutrition research strategy, development and implementation of research protocols in dietary intervention as well as stable isotope studies and science communications. Natasha Webster, who specializes communications and strategic planning, will addess the environmental benefits of soy protein.

12:30 p.m. – 2:15 p.m. Partner LuncheonOur international business partners will be on hand to serve some of their fabulous products and display their wares. This is an informal “grazing” luncheon to show-case our partners and give Dames the opportunity to meet them and learn more about their offerings.

2:30 p.m. – 4 p.m. Concurrent SessionsSession #5: Provisioning the Lewis and Clark ExpeditionCarolyn Gilman, Special Projects Historian, Missouri History Museum

Carolyn Gilman is a special projects historian at the Mis-souri History Museum and curator of a host of nation-ally recognized exhibits including “Lewis and Clark: The National Bicentennial Exhibition,” which toured nationwide from 2004 to 2006. During their two-year transcontinental journey (1804 -1806), Lewis and Clark encountered many native North American foods that are nearly forgotten today including cous, camas, salal, bit-terroot and wappato. Carolyn will help shed light on trip staples they ate and food varieties that have nearly dis-appeared including Arikara blue and Mandan red corn. Through the journals of Lewis and Clark, she will give us a glimpse into a food landscape that has been trans-formed as completely as the continent they crossed.

Session #6: Feeding the World David Stark, vice President Consumer Benefits, Chain Management, Monsanto

David holds a B.S. in Genetics from Ohio State Univer-sity and a Ph.D. in Molecular Biology from Washington

University. He joined Monsanto as a research scientist in 1989 and is now responsible for guiding Monsanto’s strategy to develop crops to help improve the qual-ity, flavor, aroma and overall healthfulness of food. No matter how you slice and dice it, people aren’t eating enough fruits and vegetables. Learn how Monsanto is using traditional and advanced breeding techniques to develop seeds that produce tastier and healthier fruits and vegetables faster than ever before in the hopes of improving food supplies as well as health and nutrition for the world’s rapidly growing population.

4:15 p.m .– 5:15 p.m. The “Bear” Essentials for All Entrepreneurial WomenMaxine Clark -- Founder, Chairman and Chief Executive Bear, Build-a-Bear Workshop®

“Maxine Clark is one of the true innovators in the retail industry. During her 35+-year career, her ability to spot emerging retail and merchandising trends and her insight into the desires of the American consumer have generated growth for retail leaders, including depart-ment stores, discount and spe-cialty stores. In 1997, she founded Build-A-Bear Workshop®, a teddy-bear themed retail-entertainment experience. Today, there are more than 400 Build-A-Bear Workshop stores worldwide, including company-owned stores in the U.S., Puerto Rico, Canada, the United Kingdom, and Ire-land, and franchise stores in Europe, Asia, Australia, Africa, Mexico, the Middle East and South America. The in-store

A Clydesdale horse can grow to be 18 hands tall. A “hand” is four inches so, that means Clydesdales can reach six feet in height!

Trivia:

interactive experience has been translated online with its award winning virtual world and entertainment destina-tion at bearville.com. Maxine is a graduate of the Uni-versity of Georgia, and holds an Honorary Doctor of Laws degree from Saint Louis University. In 2006, she published her first book “The Bear Necessities of Business: Building a Company with Heart.”

7:00 p.m. Buses Depart from the Ritz Carlton

7:30 p.m. – 10 p.m. Farmer’s Fete in Forest ParkSt. Louis’ progressive culinary community avidly em-braces our region’s small and sustainable farmers. We work hand-in-hand with producers to highlight what grows well here, yielding an innovative take on the region’s internationally influenced fare. Join us for an evening under the stars and meet some of St Louis’ nationally recognized chefs and their favorite local farm-ers for an intimate experience at Forest Park’s historic World’s Fare Pavilion, artfully presented and paired with award-winning local wines, micro-brewed beer and, yes, locally-produced spirits, too! Nationally renowned musi-cian Javier Mendoza and his band will entertain you. Our chef line-up includes:

~ Food & Wine Magazine’s 2008 Best New Chef and James Beard Nominee Gerard Craft of Niche, Brasserie by Niche, Taste and Pastaria;

~ James Beard and Food & Wine’s Best New Chef nominees Kevin Willman of Farmhaus and Josh Galliano of Monarch;

~ Food & Wine’s 2012 Best New Chef nominee Cassy Vires.

Saturday, October 138 a.m. – 3 .pm. Hospitality Area Open

8 a.m. – 9:30 a.m. Global Culinary Initiative (GCI) BreakfastHow Tradition Helps Set the Table for Modern Menu DesignGreg Drescher, vice President, Strategic initiatives |& industry Leadership, The Culinary institute of america

Greg Drescher has brought the world to our table as

creator of the Culinary Institute of America’s (CIA) ac-claimed Worlds of Flavor International Conference & Festival (now in its 15th year). He also launched the annual Worlds of Healthy Fla-vors Leadership Retreat; Latin Flavors, American Menus (at the CIA’s San Antonio campus); and numerous other CIA “think tank” initiatives. The James Beard Award winner will share his insights about global culinary traditions and how they drive contemporary menu innovation. Greg is married to chef and author Mai Pham, founder/owner of the Lemon Grass and Star Ginger Restaurant Group.

9:30 a.m. – 9:45 a.m. Networking Break

9:45 a.m. – 11:30 a.m. Concurrent SessionsSession #7 - Social Media 101Sabrina Crider, SvP, Brand Marketing and Global Co-Chair, FH Word of Mouth, Fleishman-Hillard / @sabrinacrider on Twitter

Sabrina is a senior strategist at Fleishman-Hillard, respon-sible for social media, integrated marketing communi-cations and word of mouth. Picking up where she and colleague Lisa Weser left off in Friday’s advanced class, Sabrina will return to the basics. She has created a cus-tom course designed to review the basics of social media for those new to the space.

Session #8: Introduction to Media Market-ing: Making Your “15 Minutes” Count!Tripp Frohlichstein, President, MediaMasters, inc.

Tripp Frohlichstein founded MediaMasters, Inc., in 1986 after spending more than a decade in local televi-sion. In the years since, he has traveled worldwide to train people in corporations, associations, government and non-profit organizations in message development, working with the media, handling a crisis, giving pre-sentations and communicating more effectively. In the mid-1990’s, Tripp co-created the concept of message mapping which enables organizations to more effective-ly communicate their message. Tripp’s presentation is designed to give you invaluable tips that will enable you to communicate your messages in the best possible way.

Session #9: Green Tables: “Serving Our Children”althea albertson-Santiago, Director of Food Servic-es for St. Louis Public Schools; Stan Curtis, Founder, Blessings in a Backpack, “Feeding The Future of america ® ,” and Dame Millie Mattfeldt-Beman, St. Louis University Professor

In honor of National Food Day, Dame Linda Guerrin of will host a roundtable of local and national experts who will, in very different ways, address the subject of “Serv-ing Our Children.” The panel will explore how com-munities can form lasting partnerships that can make a difference for generations of children. Learn how school district’s like St. Louis Public Schools are addressing recent upgrades in nutritional standards for the National School Lunch Program affecting 25,000 students in Pre K-12 and 77 schools/programs; how Blessings in a Backpack, a non-profit, grassroots movement is feeding 59,000 students at-risk for hunger in the U.S., Canada, Columbia and Haiti and, how St. Louis Dames are using Farmer’s Markets as outdoor classrooms for educating parents and children on nutrition, local foods and cooking.

11:45 a.m. – 1:30 p.m. Legacy Awards LuncheonHear from the 2012 culinary, wine and entrepreneur winners all about their personal experiences during the six, Dame-hosted extern-ships around the US and Canada and how they impacted their respective career paths.

1:45 p.m. – 4 p.m. Council of Delegates Meeting This is the annual business meeting of the organization. Delegates representing each chapter have the opportu-nity to craft LDEI policy. Non-delegate Dames are also welcome and encouraged to attend.

6:30 p.m. – 7:30 p.m. LDEI’s M.F.K. Fisher Awards Reception Chapter photos will be taken during the M.F.K. Fisher Awards Reception. Each chapter will be assigned a time slot which will be provided to you at time of check in. Considering the theme of this conference, we invite you to wear your most regal garments as we attempt to recapture the pride and enthusiasm demonstrated by 1904 fairgoers who dressed in their finest clothes!

7:45 p.m. – 10 p.m. LDEI’s M.F.K. Fisher Awards Dinner The World’s Fair theme carries through to LDEI’s M.F.K. Fisher Awards dinner. The awards, presented biennially in even-numbered years, honors Mary Frances Kennedy Fisher, the widely read and lauded culinary writer. Three awards are bestowed upon women writers whose pub-lished works reflect creativity and insight, and illuminate the pivotal roles of food, beverages, the arts of the table or contribute to our knowledge of those who grow, produce or prepare nourishment. We will honor the first-prize winner in person and toast all winners as we enjoy the culinary creations of The Ritz-Carlton’s executive chef and culinary team.

LDEI 2012 Conference Registration Form

RegistrationFull registration includes all conference materials, meals and events scheduled Friday and Saturday except optional tours. To be eligible for the early conference registration fee, registration form must be postmarked by September 10, 2012.

# Member # Spouse/Guest

Early Registration 495.00 N/A

Regular Registration 520.00 N/A

Opening Reception Included 40.00

Opening Breakfast Included 40.00

Partners’ Luncheon Included 50.00

Friday Evening Event Included 125.00

Saturday Breakfast Included 40.00

Legacy Awards Luncheon Included 50.00

M.F.K. Fisher Awards Reception/Dinner Included 165.00

Friday Day Pass (includes all Friday events) 295.00 N/A

Saturday Day Pass (includes all Saturday events) 295.00 N/A

Total

Optional EventsBoth members and guests are welcome to attend any of the optional events below.

Tour 1: Anheuser-Busch VIP Tour 60.00

Tour 2: Italian Neighborhood Tour 85.00

Tour 3: Chaumette Winery Tour 75.00

Thursday Evening: Fun, Food and Foam 55.00

Total

Concurrent Seminars Registration(Select ONE seminar from each group)

Group A: _____ Seminar 1 _____ Seminar 2

Group B: _____ Seminar 3 _____ Seminar 4

Group C: _____ Seminar 5 _____ Seminar 6

Group D: _____ Seminar 7 _____ Seminar 8 _____ Seminar 9

Send Registration

By Mail:

Greg Jewell LDEI P.O. Box 4961Louisville KY 40204

By Fax:

Greg Jewell 502.456.1821

Name

Chapter

Company Name

Title

Address

City

State ZIP

Phone

Email

Spouse/Guest Name

_____ Check here if representing your chapter as a delegate

_____ Check here if first time attendee

Payment Check Enclosed _____ Mastercard _____ VISA _____ Am Express _____

Account # ______________________________________________________________________

Security Code _______________ Expiration _______________

Signature Required ______________________________________________________________

Total Due $ __________

Cancellation Policy Full refund, less $50 processing fee if cancelled by October 5. No refund after October 5, 2012. All refunds are processed after the conference.

Fee # of Total Tickets

Online Registration is available at www.ldei.org

Further questions?

Contact Greg Jewell at 502.456.1851 x1 or ldei@aecmanagement.com

If you require special accom-modations to participate fully, please attach a written state-ment of your needs. The hotel is fully ADA accessible, but we need advance notice for off-site locations and transportation.

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Les Dames d’Escoffier InternationalP.O. Box 4961Louisville, KY 40204

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By Lori Willis and Catherine NevilleSt. Louis is home to nationally-recognized culinary talent and

award-winning wineries, but let’s face it: St. Louis is a beer town. And, for our pre-conference event, we’re going to get crafty! Following the Opening Reception, we’ll celebrate our city’s long-flowing infatuation with beer at a private “beer, wine and food truck” event at the 4 Hands Brewery on 8th street, just one-half mile from Busch Stadium.Following Thursday’s opening reception, we’ll board buses at the

Ritz and take a 20-minute drive downtown where a parade of

hand-picked food trucks will be lined up in front of the brewery. No fighting the crowds, no lines! These trucks are catering only to you! You’ll feast on diverse fare from mobile kitchens with names like “Guerilla Street Food” (Filipino), “Chop Shop” (Japanese), “Lulu Local Eatery” (local, organic fare), “Cha Cha Chow” (pan-Latin), and “Sarah's Cake Stop.” Top it off with a beer-gelato float, a sweet concoction of the brewers and Benito’s Gelato.4 Hands Brewery is a family business that produced about 1,000

barrels of beer last year. Kevin and Maegan Lemp and their two children each have “a hand” in the brewery. The entire property will be reserved for Dames and includes a 1,200-square-foot tasting room that will double as a dance floor. Award-winning performer Javier Mendoza and his band will be on tap to help us dance the night away.Throughout the evening, the back brew house will be open for

guided tours where you’ll meet brewmaster Will Johnson and taste the signature “4 Hands” brew along with a handful of other varieties and select pours from award-winning Chaumette Winery of Ste. Genevieve, MO (see conference brochure).We are so sure you and your guest will enjoy this event that the

only question left is, “Who’s up for an evening of fun, food and fabulous foam? How about a show of hands?”

LDEi 2012 aNNUaL CONFErENCEin

Don't Miss an Evening of Fun, Food, and Fabulous FoamVIP Beer, Wine, and Food Truck Event at Four Hands Brewery