Desserts With Herbs Highlighted At Dc Les Dames D' Escoffier Dinner At Willow

The Washington DC Chapter of Les Dames D'Escoffier will host a dinner on Monday, February 20th beginning at 6:30pm at Willow Restaurant to celebrate recent milestones of two members of the chapter. Dame Kate Jenson , along with co-owner Tracy O'Grady, has opened Willow restaurant and Dame Susan Belsinger published not just desserts-sweet herbal recipes.

The evening's menu will showcase Willow's modern American cuisine with traditional French and Italian influences. Dinner will begin with an Amuse Bouche, followed by a White Bean Artichoke Soup with Rosemary and Basil Oil. The entrie will feature Pan Seared Jumbo Day Boat Scallops with Wild Mushrooms and Brussels Sprout Ragout. Guests will dine on a sampling of desserts from the cookbook, not just desserts- sweet herbal recipes. Ms. Belsinger will also give a short discussion on using herbs to flavor desserts.

Reservations for the dinner may be made by calling (202) 973-2168. The price is $58.00 for members of Les Dames D'Escoffier and $68.00 for guests. Willow is located at 4301 Fairfax Drive in Arlington, Virginia. Personalized copies of not just desserts -sweet herbal recipes will be available for purchase after the dinner.

Chefs Kate Jenson and Tracy O'Grady opened Willow in September 2005 with great anticipation and excitement. Together, they bring over three decades of world-renowned experience to Willow. Previously, Kate was the co-founder of Firehook Bakery and Tracy was the executive chef at Kinkead's.

Author, teacher and food writer Susan Belsinger is a culinary herbalist who loves playing with food. She delights in kitchen alchemy - the blending of harmonious foods, herbs, and spices - to create real, delicious food that nourishes our bodies and spirits and titillates our senses.

Les Dames d'Escoffier is a non-profit organization comprised of professional women of high achievement in the culinary world. The organization offers educational programs, as well as scholarships to women working or studying in the fields of food and wine, and grants to support the good works of local institutions.


Susan Gordon,