Imagine the chance to work side by side for an entire week with award-winning masters in Washington State’s premier wine industry, Chicago’s exciting restaurant scene, or a small island resort in the British West Indies!

That dream could come true if you are the lucky winner of the 2010 Les Dames d’Escoffier International (LDEI) Legacy Awards.

This year’s awards will be given in three categories:

Culinary: Hosted in Chicago by Dames Carrie Nahabedian, Chef/Owner of NAHA Restaurant, Deann Bayless, Owner of Frontera Grill, and JeanMarie Brownson, Culinary Director of Frontera Foods.

Wine: Hosted in Washington State by Dames Kay Simon, Winemaker/Owner of Chinook Winery, and Patricia Gelles, Managing Director/Owner of Klipsun Vineyards.

Hospitality: Hosted in Little Cayman Island by Dame Gladys Howard, Owner, Manager, and Executive Chef if Pirates Point Resort.

Established in 2009, each Legacy Award offers a one-week workplace experience to beginning or mid-career, non-Dame women in the U.S.A. and Canada. Candidates must have at least two years of experience and must be currently working in the food, beverage, or hospitality industries. Working beside Dames with award-winning credentials, the recipients will experience high energy, intense, career-expanding days and nights with extraordinary teams.

“The award fulfills the LDEI mission of education, advocacy, and philanthropy,” said Teresa Farney, president of LDEI. “By linking three deserving women with highly successful Dames in food, beverage, and hospitality, they will expand their education, and we will be advocating professional development in a philanthropic manner. It is hoped that they will, in turn, mentor other women in culinary careers perpetuating a lasting legacy.”

Travel and hotel accommodations for six nights will be reimbursed for each winner up to U.S. $2,000. Applications are now available and must be submitted by April 16, 2010. The second annual Les Dames d’Escoffier International Legacy Awards winners will be announced on May 15, 2010, and must be fulfilled by October 15, 2010.

Les Dames d’Escoffier International is an invitational organization of women leaders in food, beverage and hospitality whose mission is education, advocacy, and philanthropy. Presently, there are 27 chapters and 1500 members in the USA and Canada.

If you have any questions about the awards or entry process, please contact the Legacy Awards Chair, Lila Gault at (212) 242-5644 or email her at lila@gaultgreen.com.

Come and celebrate the outstanding talent and diversity of Seattle’s Black culinary community at CD Forum’s 2010 Food as Art at Bell Harbor on Saturday, April 10, with a VIP reception starting at 6:00 and dinner and the auction taking place from 6:30 to 11:00 p.m.

Presented by the Central District Forum for Arts & Ideas (CD Forum) as its primary fundraiser, 2010 Food as Art at Bell Harbor showcases 14 accomplished local Black Executive Chefs and Restaurateurs serving up an elegant evening of food, wine, auctions, and dancing at Seattle’s Bell Harbor International Promenade.

According to the press release, “Consistent with CD Forum’s mission to challenge the definition of what it means to be Black, the spectacular menu features not only the soul-warming Southern cooking historically associated with Black chefs, but a wide array of culinary perspectives, including Mediterranean, Caribbean, French, Vegan, African, Spanish, and Italian.”

“The CD Forum is at the forefront of engaging Blacks and Seattle at-large, through the humanities and performing arts,” said Kumani Gantt, CD Forum Executive Director, “and Food as Art is no exception. It’s a celebration of Seattle’s wonderful culinary talent and true to the CD Forum’s vision to challenge assumptions about Black culture, our chefs present a diverse array of culinary perspectives.”

Food as Art generates nearly $100,000 each year for the CD Forum, a hefty percentage of the organization’s modest operating budget. The proceeds from this event expand CD Forum’s ability to offer inspirational performing arts, readings, lectures, and discussions about the Black experience in America.

Curated by Andaluca’s renowned Executive Chef Wayne Johnson to ensure a wonderfully balanced culinary experience, the 2010 Food as Art lineup includes a pair of “Iron Chefs” as featured on the Food Network – Campagne Executive Chef Daisley Gordon and Osteria La Spiga Executive Chef Sabrina Tinsley.

In addition, featured dishes/cuisines include vegan by Makini Howell (Plum Bistro and Sage Café), Brazilian by Graça Ribeiro (Tempero do Brasil), Caribbean by Theo Martin (Island Soul), Pan-African by Mulugeta Abate (Pan Africa Market), along with several more outstanding chefs.

2010 Food as Art at Bell Harbor also features two guest chefs from the Culinary Wonders USA program, which cultivates minorities in the culinary arts fields. This year’s guest chefs are Erika Davis from The Ponte Vedra Inn & Club in Florida, and Shawn Lightfoot from Liquid Lounge and Restaurant in Washington, D.C.

During the opening VIP reception, Donna Moodie (marjorie) will provide appetizers and cocktails will be conjured up by mixologist David Nelson (Tavern Law). Later in the evening guests can look forward to a special dessert auction is being crafted by executive pastry chef Sachia Tinsley of Wild Ginger, tea samplings by Tea Maven Tracy Knight Shafer of T(ea) Gallery, and coffee generously provided by Coffee Rwanda.

Tickets cost $125 per person for general admission; $175 per person for VIP tickets, and must be purchased by April 2.  Tickets are available online at Brown Paper Tickets, or by calling 206.323.4032, ext. 116. Tickets will not be sold at the door.

Click on these links for a full list of participating chefs and a complete menu of the evening’s dishes, or for additional information about 2010 Food as Art at Bell Harbor.

Today, lamentably, marks just about the halfway point through the wonderful Dine Around Seattle promotion that takes place in Seattle every March and November. And, also lamentably, I’ve only had the opportunity to dine at one of the participating restos so far.

But that one experience was truly memorable.

On a Thursday morning at 11:30, I met two of my best girlfriends (we call each other “Sis,” even though we aren’t technically related) for lunch at Tom Douglas’s venerable Dahlia Lounge (which celebrated its 20th anniversary late last year).

My sises and I were so busy chatting, I didn’t snag a shot of Tom’s Tasty Tomato Soup with Brown-Butter Croutons or the Mixed Baby Lettuces with Lemon, Sea Salt, and Reggiano, although both tasted great.

But I did get a photo of the Pan-Seared Chilled Albacore Tuna with Buckwheat Soba, Pickled Beets and Daikon, and Green Garlic Aïoli, which all three of us ordered.

Rosy pink and perfectly seared, the generous portion of tuna rested on a bed of flavorful noodles. The beet salad provided a crunchy snap and the creamy green-garlic aïoli a bracing and pungent top note. Asian cuisine à la Northwest at its best.

Here is the Chocolate-Vanilla Bean Custard Éclair (its creamy-sweet custard flecked with real vanilla beans!) and what turned out to be the surprising star among the dessert trio–Lychee-Ginger Sorbet, a sweet (but not too sweet) refresher studded with black sesame seeds. Delish.

Of course, you can’t eat dessert at any of Tom Douglas’s restaurants without saving room for a piece of the Triple Coconut Cream Pie with White Chocolate and Toasted Coconut. One picture worth 1,000 words.

And all this goodness for just $15 per person, plus tax and gratuity, through end of the month.

My colleague Natalie MacLean, an independent and award-winning journalist who is author of the bestselling “Red, White, and Drunk All Over” and also edits one of the largest wine sites on the Web, has just launched a new mobile application for iPhone, iPod Touch, BlackBerry, Droid, and other smartphones. Developed by Cerado, this app builds on the success of her Drinks Matcher and includes all the pairings in the original app, plus thousands of wine reviews, recipes, articles, blog posts, glossary definitions, cellar journal, and winery directory.

And best news? This fabu new app is free!

According to Nat’s press release:

“With the Nat Decants Mobile App, you can find the right wines, whether you’re in a restaurant or at the liquor store restocking. It’s like having a sommelier in your pocket.”

Features of the new Nat Decants Free Mobile App include:

– Find 380,000 professionally tested food and wine pairings (not generated by computer algorithm)
– Access thousands of wine reviews by an independent journalist
– Search the reviews by winery, price, score, region, grape, vintage, food match
– Track your wines in your virtual cellar and add your own journal notes and scores
– Search a directory of 10,000+ wineries to buy wine or plan a visit
– Find thousands of tasty, tested recipes for every wine
– Get wine savvy with articles, glossary definitions, and blog posts
– Share on Twitter, Facebook, and e-mail with friends

To get the free Nat Decants Mobile App visit:

www.nataliemaclean.com/mobileapp

On the page above, click on the words iPod or iPhone under the iPhone image to go to the iTunes store for the app. The direct link is:

http://itunes.apple.com/ca/app/nat-decants/id353052386?mt=8

For BlackBerry, Droid, Nexus One, Nokia, Palm Pre and other smartphones, click on those words under the BlackBerry phone image. The direct link is:

http://www.nataliemaclean.com/mobile

A recent press release informed me that the prestigious Culinary Institute of America (CIA) at Greystone. the school’s Napa-based campus (where I’ve had the pleasure to attend many classes and symposia) has created a new wine and beverage certificate program for 2010.

The Accelerated Wine and Beverage Certificate Program (AWBP) will advance a student’s professional skills in the wine and beverage sector. An AWBP certificate will position graduates to pursue career opportunities in numerous segments of the food and beverage industry.

“A deep understanding of wine, beer, spirits – even coffee and tea – is vital to career success in the foodservice and hospitality fields,” said Adam Busby, CMC and Director of Education at CIA Greystone. The pioneering AWBP program will equip students with skills and insights required for advancement toward leadership positions in beverage management in both fine and casual dining, restaurant front-of-house management, wine and beverage retail, wholesale, and more.

The accredited 30-week AWBP will impart knowledge and skills related to sensory evaluation, flavor dynamics, cellar management, and mixology. Food and beverage pairing, service, and hospitality are major components of the eight-month curriculum.

“AWBP students will graduate with a wine and beverage education on par with those skills learned by the CIA’s culinary students,” notes Busby.

The program launches in September 2010 at the CIA’s Greystone campus in St. Helena. Classes will be held at the Rudd Center for Professional Wine Studies, a state-of-the-art complex featuring two tasting theaters ideally designed for the in-depth study of wines and beverages.

Program enrollees must have a bachelor’s or associate degree in hospitality management, culinary arts management, or a related field, or have a bachelor’s degree in another discipline as well as relevant food and beverage industry experience. Financial aid is available for those who qualify.

Experience a world tour of wine, beer, and all things culinary at the Seattle Food & Wine Experience on
Sunday, February 28, starting at 1 p.m., when more than 1,000 wines from around the world join with top chefs and restaurateurs to transform the Seattle Center Exhibition Hall into a global (global and local = “glocal”) gateway for the palate.

The diversity of the wines and culinary traditions represented at the second annual Seattle Food and Wine Experience mirrors our city’s cosmopolitan character and its growing international presence.

Participating in the Experience are 50 California and international wineries, 25 Washington wineries, 15 Oregon wineries, 20 chefs or restaurateur, and 20 culinary, wine, lifestyle, and travel exhibitors.

Tickets to the experience cost $49 per person and includes access to all areas of the event. A portion of proceeds from event ticket sales will benefit Beecher’s Flagship Foundation. Founded by Beecher’s Handmade Cheese in 2004, the Foundation has given more than $300,000 in support of non-profit organizations providing education about the benefits of pure, all-natural food.

Here are more details on what you can “experience” at the Experience:

• The Tulalip Resort Casino Culinary Exhibition Stage features all the chefs from the resort cooking up their latest Taste of Tulalip creations.

• Starbucks Coffee and Music Lounge features a World of Coffee tasting plus live music by Seattle Times wine columnist Paul Gregutt.

• The Artisan Beer Garden features international and regional breweries plus cider companies.

• Kathy Casey and Columbia Winery are teamed up (the first 300 guests receive her signed cookbook).

• Ruth Chris Steakhouse and Menage a Trios wines pair up to showcase American lamb cooked three ways.

• Chateau Ste. Michelle Culinary Director John Sarich is pairing WA wine with American lamb.

• Maximus Minimus is coming out of hibernation for the day and selling $2 mini-pork sandwiches.

• Frost Doughnuts may end up being the most popular booth based on their recent popularity!

• Beecher’s Cheese will be there sampling cheese and educating attendees about Beecher’s Flagship Foundation (Known as Pure Food Kids) and the beneficiary of event proceeds.

•Seattle’s food/restaurant scene will be preparing gourmet tastes throughout the experience, including Campagne, Ray’s Boathouse, Earth & Ocean, Andaluca, Ponti Seafood Grill, John Sarich of Chateau Ste. Michelle, Ruth’s Chris Steakhouse, The Hunt Club, Pearl Bar & Dining, Cicchetti Kitchen and Bar, Artisanal Brasserie and The Artisanal Table, Salty’s on Alki, Copperleaf Restaurant, Blackfish, Pike Place Brewing Company, TASTE Restaurant, Maximus-Minimus, Frost Doughnuts, Beecher’s Cheese, and more.

A heads up that “KCTS 9 Cooks: Northwest Favorites” will rebroadcast tomorrow (Saturday, February 13), from noon to 4 p.m. So if you missed watching me cook up Alaskan Spot Prawns with Saffron Couscous the first time and in subsequent rebroadcasts, you’ll have another chance to view my segment (first in the show) and buy a copy of the companion cookbook.

Brian Cartenuto, chef/owner of Cantinetta in Seattle’s Wallingford neighborhood, will take his “serious, soulful Italian food” on the road when he appears at the James Beard House on Wednesday, February 10, at 7 p.m.

The chef describes his style as “refined simplicity.” He’s wowed critics, including Providence Cicero, my colleague and the food critic at The Seattle Times. Provi describes his cooking as “assured,” saying it combines “a wonderful balance of flavors with an element of surprise.”

Among the dishes he’ll prepare in the JB House’s small kitchen, so small that it requires chefs to prep most of their dishes off site? Among the appetizers you’ll find Pancetta-Wrapped Dates with 50-Year-Old Balsamic, Arancini (Rice Balls) with Saffron and Ricotta Salata, and Bacalao (Salt Cod) with Tomato-Olive Sugo.

With Pork Cheeks with Turnips and Citrus Gremolata as a main course, a hearty Grilled Treviso salad for balance, and side dishes including Brussels Sprouts with Duck Confit for the table to share, this dinner promises to be a winner.

To start the month of  February off right, I’d like to mention a subject near and dear to my heart. . .the upcoming Les Dames, Seattle, fundraiser on Thursday, February 25, 5:30 p.m., at the Women’s University Club in downtown Seattle.

La Dolce Vita: Celebrating the Essence of Italy will feature Cucina (an Italian-inspired antipasti feast and grappa tasting), Cultura (a humor-filled presentation by Italian culture lecturer Anne Robichaud), and Ceramica (a silent auction of more than 400 pieces of handmade Italian ceramics). With so many moving parts and bells and whistles, this promises to be one of the year’s best parties!

Tickets are $95, available online, or call (206) 276-5527 for more information. Profits from the evening benefit the Seattle Dames scholarship and community-outreach programs, which have disbursed more than $275,000 over the past 20 years.

If you are planning a trip to New York City this month, don’t miss a visit to the venerable James Beard House on January 20 for the Northwestern Seafood Extravaganza presented by our friend Ethan Stowell, chef/owner/founder of Anchovies & Olives, How to Cook a Wolf, Tavolàta, and Union.

From the first days of Union, we predicted Ethan’s meteoric rise. Here’s a link to a television interview I did for Seattle PBS station KCTS’s “About the Money” that discusses Ethan’s rise in the Seattle restaurant scene. Congratulations, Ethan!

Tickets for JBF Members are $125; General Public $165.