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Diplomatic plates

Margaret Margaret September 13, 2012 7 Comments

Congratulations goes to Maria Hines, owner of Tilth here in Wallingford and the Golden Beetle over in Ballard. Maria was one of over 80 chefs appointed by the U.S. State Department to the newly-created American Chef Corps under the Diplomatic Culinary Partnership with the James Beard Foundation. This means Hines and her peers will create meals for foreign dignitaries or, when necessary, will travel abroad to engage in public diplomacy programs. The announcement was made at the U.S. State Department last Friday, and Eater D.C. tells us that Hillary Rodham Clinton prepared a taped speech to welcome the crew:

“We’re here to celebrate something that plays an important role in all of our lives: Food. Now, food isn’t traditionally thought of as a diplomatic tool, but I think it’s the oldest diplomatic tool. Sharing a meal can help people transcend boundaries and build bridges in a way that nothing else can.”

Hines was one of two chefs from Washington State and the only chef to represent Seattle. While we’re not sure whether Hines will receive a set of those fancy diplomatic license plates, we do know she’ll get to wear a snazzy navy blue chef’s coat, with a badge of the American flag and her name stitched in gold. Nice!

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7 Comments

  1. aaaaaaaaaaaaaaa
    September 13, 2012 at 8:32 am

    I am curious that she is listed as owner of Titth. I thought Colin and his wife were.

  2. Margaret Margaret
    September 13, 2012 at 8:58 am

    Are you perhaps thinking of Sutra? (Colin Patterson and Amber Tande)

  3. Michael H.
    September 13, 2012 at 3:39 pm

    Props for the headline, Margaret. I like.

  4. Margaret Margaret
    September 13, 2012 at 4:35 pm

    Thank you kindly, sir!

  5. aaaaaaaaaaaaaaa
    September 13, 2012 at 5:03 pm

    Thank you. My mistake.

  6. Breadbaker
    September 13, 2012 at 5:31 pm

    That is such nice news. Congratulations, Maria.

  7. aaaaaaaaaaaaaaa
    September 14, 2012 at 11:47 am

    Maria is featured in Oct Yoga Journal p 72.

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