Relaxing with friends & food

4/18/2013
BY BARBARA HENDEL
BLADE SOCIETY EDITOR
From left to right: Dr. Bower, OCC Press, Brandi Smith,  Professionalism of the year, G. Fayerweather, Chef of Year, Bill Powell, Educator of the Year and MVCA President, Joann Gruner, OCC Chairperson
From left to right: Dr. Bower, OCC Press, Brandi Smith, Professionalism of the year, G. Fayerweather, Chef of Year, Bill Powell, Educator of the Year and MVCA President, Joann Gruner, OCC Chairperson

Whew! Tax Day is over. Most accounting firms and tax preparation services celebrate April 15 after the mad rush to finish everyone's taxes. Employees and spouses or guests are usually included because the long hours affect everyone. William Vaughan Company hosted a Monte Carlo Night at Brandywine Country Club with dinner, music, and drinks.

Sunday was pay-back day for a vegetarian cooking experience for a party of eight with Susan Allan Block. Rita Mansour submitted with winning bid for the experience at last year's Ballas Buick GMC grand opening event that benefited the American Heart Association.

The luncheon was in the "Tantara Farm" home of Susan and Allan Block, chairman of Block Communications, Inc., parent company of The Blade, and was prepared by Mrs. Block, who said it took 15 hours of preparation time. She did all of her shopping at The Andersons because it is locally owned.

The ladies toured the Blocks' new home and enjoyed appetizers and champagne while helping make a dark chocolate cake, which was devoured later for dessert. Mrs. Block demonstrated the ease of using a pressure cooker as she made a chickpea, garlic, and spinach soup. Other items included pomegranate and walnut-stuffed tomatoes and dishes from the Silk Road Cooking: A Vegetarian Journey cookbook — spinach leek pie and cauliflower Kuku, a frittata type dish originating from Persia, served room temperature with strained yogurt, and olive almond spread on toasted flat bread.

The American Culinary Federation's local chapter, the Maumee Valley Chefs' Association, hosted its 35th annual Scholarship and Awards Dinner April 14 at the Toledo Club. Professional chefs with the assistance of student chefs prepared dishes including duck breast, surf and turf, and vegetarian entrees with salad, bread, and dessert.

Mary Sabin, Betsy Kelsey, Rita Mansour, Susan Allan Block, Barbara Steele, Randa Shousher, and Sue Hague Rogers.
Mary Sabin, Betsy Kelsey, Rita Mansour, Susan Allan Block, Barbara Steele, Randa Shousher, and Sue Hague Rogers.

Chefs who prepared the meal included Michael Rosendaul, of the Toledo Club, Marcel Fine Catering, Dave Napierala, Maritime Academy, the chefs at Hol lywood Casino, and Kelly Wolfe of Owens Community College.

The Chef of the Year Award went to Gretchen Fayerweather, Owens Community College. Also honored were:

Owens Community College and chefs Brandi Smith, Hollywood Casino, Toledo; Ed Gozdowski, CEC; Bill Powell, Owens Community College, and Joe Beltran, HealthCare Reit, and Amy Morford, Episcopal Residence/Roman Catholic Diocese of Toledo and Owens Community College.

Buy a Shingle, Save a Home For Neighborhood Housing Services was April 13 at Belmont Country Club. The evening hosted by presenting sponsors KeyBank Foundation, Owens Corning, and honorary chairman Kevin Cook, CEO Mercy St. Vincent Medical Center, was the organization's first fund-raiser and $32,000 was netted from the 70 attendees. Owens Corning matched the amount, making it possible to re-roof four homes, said William Farnsel, executive director of the nonprofit corporation engaged in revitalizing neighborhoods.