{"id":1614,"date":"2013-03-27T09:11:42","date_gmt":"2013-03-27T13:11:42","guid":{"rendered":"http:\/\/www.changinglanes.biz\/?p=1614"},"modified":"2016-05-02T20:42:57","modified_gmt":"2016-05-03T00:42:57","slug":"the-maumee-valley-chefs-association-awards-dinner","status":"publish","type":"post","link":"https:\/\/www.changinglanes.biz\/index.php\/2013\/03\/27\/the-maumee-valley-chefs-association-awards-dinner\/","title":{"rendered":"The Maumee Valley Chefs&#8217; Association Awards Dinner"},"content":{"rendered":"<p>The American Culinary Federation\u2019s local chapter, The Maumee Valley Chefs\u2019 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 <strong>Sunday, April 14, 2013 at 5:00 p.m at the Toledo Club<\/strong> and boasts a variety of creative culinary dishes representative of the very best recipes by some of the very best chefs.<\/p>\n<p><strong>Hors d\u2019oeuvres:<\/strong> Specialty selections prepared by Chef Michael Rosendaul, The Toledo Club along with young culinary students.<\/p>\n<p><strong>Guests pre-order one of the following entrees:<\/strong><\/p>\n<ul>\n<li>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<\/li>\n<li>Surf and Turf, by the Chefs at Hollywood Casino, along with students from Owens Community College: Maple glazed bacon steak, arugula pesto, Russian, dressing &amp; poached lobster, chanterelle, corn milk beurre blanc, and pea tendrils<\/li>\n<li>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<\/li>\n<\/ul>\n<p><strong>All entrees will be served with a salad and dessert:<\/strong><\/p>\n<ul>\n<li>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<\/li>\n<li>Freshly made bread, by Chef Ken Bredesen, Hollywood Casino<\/li>\n<li>Dessert, a complimentary trio created by Chef Kelly Wolfe and her students from Owens Community College<\/li>\n<\/ul>\n<p>During the event, the ACF-Maumee Valley Chefs\u2019 Association will grant <strong>multiple scholarships to deserving and aspiring culinarians<\/strong>.\u00a0 In addition, the association\u2019s \u201cChef of the Year\u201d award will be presented.\u00a0 This is the highest honor the association can bestow upon a fellow colleague. The ACF-Maumee Valley Chefs\u2019 Association is a dedicated group of local chefs and cooks actively involved in the local community.\u00a0 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\u2019s Ball.\u00a0 Charitable food preparation projects and scholarships are the mainstay of the organization\u2019s community involvement.<\/p>\n<p><strong> Aspiring Culinarian:<\/strong><br \/>\nJoe Beltran, Healthcare REIT\/Chef Marcel Fine Catering<br \/>\nMarisa Edelstein, The Hollywood Casino, Toledo<br \/>\nAmy Morford, Episcopal Residence\/Roman Catholic Diocese of Toledo<br \/>\nMaria Lay, Owens Community College<\/p>\n<p><strong>Chef Professionalism:<\/strong><br \/>\nMarissa Edelstein, The Hollywood Casino, Toledo<br \/>\nMartha Everhart, Chef Marcel Fine Catering<br \/>\nEd Gozdowski, Retired<br \/>\nAmy Morford, Episcopal Residence\/Roman Catholic Diocese of Toledo<br \/>\nDave Napierala, Maritime Academy<br \/>\nBrandi Smith, The Hollywood Casino, Toledo<\/p>\n<p><strong>Friend of the MVCA:<\/strong><br \/>\nGFS<br \/>\nHealthcare REIT<br \/>\nHollywood Casino, Toledo<br \/>\nOwens Community College<br \/>\nSYSCO<br \/>\nThe Toledo Club<\/p>\n<p><strong>Culinary Educator:<\/strong><br \/>\nGretchen Fayerweather, Owens Community College<br \/>\nBill Powell, Owens Community College<br \/>\nKelly Wolfe, Owens Community College<\/p>\n<p><strong>Chef Of the Year:<\/strong><br \/>\nGretchen Fayerweather, Owens Community College<br \/>\nMartha Everhart, Chef Marcel Fine Catering<br \/>\nBrandi Smith, The Hollywood Casino, Toledo<\/p>\n<p>Ticket cost is $55 per person, $400 for a table of 8.\u00a0 Be sure to purchase your tickets in advance! Tickets can be purchased by going to <a href=\"http:\/\/www.maumeevalleychefs.com\/?page_id=362\" target=\"_blank\">www.maumeevalleychefs.com<\/a> or emailing mvca@maumeevalleychefs.com for more information.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The American Culinary Federation\u2019s local chapter, The Maumee Valley Chefs\u2019 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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[5],"tags":[],"class_list":["post-1614","post","type-post","status-publish","format-standard","hentry","category-events"],"_links":{"self":[{"href":"https:\/\/www.changinglanes.biz\/index.php\/wp-json\/wp\/v2\/posts\/1614","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.changinglanes.biz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.changinglanes.biz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.changinglanes.biz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.changinglanes.biz\/index.php\/wp-json\/wp\/v2\/comments?post=1614"}],"version-history":[{"count":3,"href":"https:\/\/www.changinglanes.biz\/index.php\/wp-json\/wp\/v2\/posts\/1614\/revisions"}],"predecessor-version":[{"id":3265,"href":"https:\/\/www.changinglanes.biz\/index.php\/wp-json\/wp\/v2\/posts\/1614\/revisions\/3265"}],"wp:attachment":[{"href":"https:\/\/www.changinglanes.biz\/index.php\/wp-json\/wp\/v2\/media?parent=1614"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.changinglanes.biz\/index.php\/wp-json\/wp\/v2\/categories?post=1614"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.changinglanes.biz\/index.php\/wp-json\/wp\/v2\/tags?post=1614"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}