The Green Tables program is an organization-wide initiative designed to connect innovative, sustainable agriculture among farms, gardens, school and community food programs, restaurants, and kitchen tables across Les Dames d’Escoffier International (LDEI) chapters. Since its launch in 2006, hundreds of LDEI members have donated their time and talents to furthering these goals within their communities.
The Les Dames d’Escoffier Washington, D.C. Regional Chapter’s Green Tables committee is dedicated to fostering a deep connection between locally grown food and the community through educational and culinary events.
Our chapter offers a wide range of engaging programs and events as part of our Green Tables Initiative designed to highlight local farms, sustainability practices and innovations, foraging, and more.
Recent Programs
Green Kitchen Swap, February 2025
By all accounts, this February 22 event–hosted by our chapter’s Green Tables Committee and Teaism, in partnership with DC Ecowomen and Slow Food DC–was a resounding success. At the sold-out gathering, attendees brought unwanted kitchen supplies to give away and swap with others–to reduce waste and overconsumption, build community, and support neighbors in need. “Guests shared so much positive feedback, and the enthusiasm was also evident from the smiles and excitement throughout the day,” noted Green Tables Committee Chair and Recording Secretary Lani Furbank.
Regenerative Farming & Wines at Dodon Vineyards, January 2024
Our members and friends enjoyed an exclusive tour and tasting at The Vineyards at Dodon, an award-winning regenerative winery in Davidsonville, Maryland. We learned about the vineyard's environmentally sensitive farming practices, met the sheep gardeners, toured the winemaking facility, and tasted signature wines paired with locally sourced charcuterie and cheese.
Fundraising Dinner at Oyster Oyster, March 2024
Our members were some of the first to experience the new private dining space at MICHELIN-starred Oyster Oyster, led by Chef/Partner Rob Rubba, the 2023 James Beard Foundation’s Outstanding Chef. The evening featured a menu crafted from locally sourced, seasonal ingredients, highlighting the restaurant’s commitment to organic and regenerative farming practices.
Forest-to-Table Cooking Class, April 2024
Participants were treated to a wild foods cooking class where we learned how to harvest and cook with spring ingredients like morel mushrooms, ramps, and garlic mustard from the D.C., Maryland, and Virginia region. We learned the best techniques for storing, prepping, and cooking these ingredients, then enjoyed a tasting of three dishes and shared recipes for attendees to take home.
