The American Culinary Federation’s local chapter, The Maumee Valley Chefs’ Association, would like to invite all interested area residents to a night of exquisite dining at their Annual Scholarship and Awards Dinner. This dinner will be held on Sunday, April 14, 2013 at 5:00 p.m at the Toledo Club and boasts a variety of creative culinary dishes representative of the very best recipes by some of the very best chefs.
Hors d’oeuvres: Specialty selections prepared by Chef Michael Rosendaul, The Toledo Club along with young culinary students.
Guests pre-order one of the following entrees:
- Duck Breast, by Chef Dave Napierala of Maritime Academy, along with students from Clay High School: Orange and chili scented confit breast of duck, warm farro salad, green bean and bell pepper bundles
- Surf and Turf, by the Chefs at Hollywood Casino, along with students from Owens Community College: Maple glazed bacon steak, arugula pesto, Russian, dressing & poached lobster, chanterelle, corn milk beurre blanc, and pea tendrils
- Vegetarian, by Chef Marcel Fine Catering, along with students from Penta Career Center: Fava bean puree with a winter vegetable tempura, truffle, bleu-cheese, risotto-quinoa croquettes topped with sunchoke rosemary chips, blanched fava beans, parsley oil and balsamic roasted grapes
All entrees will be served with a salad and dessert:
- Salad, by Chef Marcel Fine Catering: Julienne of English cucumber, carrot and red pepper, Belgian endive, micro watercress, arugula greens and red ribbon sorrel, with white balsamic-poppy seed vinaigrette on top of round cranberry-walnut toast accompanied by locally sourced goat cheese
- Freshly made bread, by Chef Ken Bredesen, Hollywood Casino
- Dessert, a complimentary trio created by Chef Kelly Wolfe and her students from Owens Community College
During the event, the ACF-Maumee Valley Chefs’ Association will grant multiple scholarships to deserving and aspiring culinarians. In addition, the association’s “Chef of the Year” award will be presented. This is the highest honor the association can bestow upon a fellow colleague. The ACF-Maumee Valley Chefs’ Association is a dedicated group of local chefs and cooks actively involved in the local community. Previous community service projects have been partnered with the Feeding Lucas County Children, MLK Kitchen for the Poor, Epilepsy Center, Family and Child Abuse Prevention Center, Zoo to Do, Taste of the Nation, Mobile Meals Chili Cook Off, and the Cattle Baron’s Ball. Charitable food preparation projects and scholarships are the mainstay of the organization’s community involvement.
Aspiring Culinarian:
Joe Beltran, Healthcare REIT/Chef Marcel Fine Catering
Marisa Edelstein, The Hollywood Casino, Toledo
Amy Morford, Episcopal Residence/Roman Catholic Diocese of Toledo
Maria Lay, Owens Community College
Chef Professionalism:
Marissa Edelstein, The Hollywood Casino, Toledo
Martha Everhart, Chef Marcel Fine Catering
Ed Gozdowski, Retired
Amy Morford, Episcopal Residence/Roman Catholic Diocese of Toledo
Dave Napierala, Maritime Academy
Brandi Smith, The Hollywood Casino, Toledo
Friend of the MVCA:
GFS
Healthcare REIT
Hollywood Casino, Toledo
Owens Community College
SYSCO
The Toledo Club
Culinary Educator:
Gretchen Fayerweather, Owens Community College
Bill Powell, Owens Community College
Kelly Wolfe, Owens Community College
Chef Of the Year:
Gretchen Fayerweather, Owens Community College
Martha Everhart, Chef Marcel Fine Catering
Brandi Smith, The Hollywood Casino, Toledo
Ticket cost is $55 per person, $400 for a table of 8. Be sure to purchase your tickets in advance! Tickets can be purchased by going to www.maumeevalleychefs.com or emailing mvca@maumeevalleychefs.com for more information.
