MORSELS

Cook-off crowns Polish Village Kielbasa -- again

Shawn Zaborski hoists the trophy as winner of the 2013 Polish-American Community of Toledo’s Kielbasa Cook-off, making his team, Polish Village Kielbasa, the 'Kielbasa King' for the year. Celebrating with him are, from left, Ladden Vernon; Stan Machosky, president of the PACT board of directors, and Eric Smigelski.

Shawn Zaborski hoists the trophy as winner of the 2013 Polish-American Community of Toledo’s Kielbasa Cook-off, making his team, Polish Village Kielbasa, the 'Kielbasa King' for the year. Celebrating with him are, from left, Ladden Vernon; Stan Machosky, president of the PACT board of directors, and Eric Smigelski.

Toledo has a new kielbasa king. Or rather, Toledo has an old kielbasa king again.

Let’s just say Toledo has a once and future kielbasa king.

Polish Village Kielbasa came in first place for the second time in a row at the Polish-American Community of Toledo’s not-quite-annual Kielbasa Cook-Off last weekend at the Blessed Sacrament Community Hall. The team, headed by Shawn Zaborski, won $300 in cash, a trophy, and the bitter envy of their rivals. Is anything better than that?

The team also picked up the top award from a trio of celebrity judges (Toledo Councilmen D. Michael Collins and Tom Waniewski, and Ed Zawadzki, author of the book Poles of the New World).

Second place went to Domanski’s Klassic Kielbasa. Mark Domanski led the team which received a not-to-be-sneezed-at $250. The same group took third place at the last kielbasa cookoff, so maybe the Polish Villagers would do well to start looking over their shoulders.

Third place and a cool $100 went to Team Kazlo, led by Phil Majewski.

The event drew about 1,000 and raised an estimated $10,000 for the PACT scholarship fund.

Cheers

This sounds like the ultimate in sophistication: Give to charity while drinking martinis. The ProMedica Flower Hospital Auxiliary is hosting a benefit for the Hickman Cancer Center, and the vodka and gin (and food) will be flowing.

Four custom-designed martinis will be featured, each one paired with a specific hors d’oeuvre.

We don’t have the room or the inclination to go into the particulars here, but think in these terms: a plum Bellini martini (plum puree-infused vodka muddled with fresh plum puree, lime juice, and citrus water garnished with a fresh orange) will be served with prosciutto-wrapped plums with local goat cheese.

Sounds pretty great, right? Now just think of what will go along with a lemon berry martini, a chocolate-covered banana martini, and a secret garden martini.

If that food isn't good enough, you can bid on the services of a chef from a host of restaurants to cook you a private meal. The participating restaurants are Bar145, Rosie's Italian Grille, Mancy's Italian Grill, Georgio's Café International, Revolution Grille, Rockwell's, Saba's Bistro 1705, Sundown Cantina, Treo, The Beirut, and maybe more.

Fans of both wine and random chance will also be able to participate in a wine grab. They will pay a fee and pick a bottle of wine that has been covered. Some of the wines that will be available are said to be high end.

The event will take place Tuesday from 7 to 10 p.m. at Bar145, 5305 Monroe St. Tickets are $50. For tickets or more information, call 419-474-7029.

En garde!

It's the least known station in a restaurant's kitchen.

Garde manger is the part of a kitchen that is responsible for making all the food that is served chilled or cold. That means salads, cheeses, cold sauces, cold soups, and condiments. But it is also responsible for foods that have been preserved, such as smoked meats, sausages, and patés.

Baklava will be one of the goodies that will be sold next Sunday in the community center of Holy Trinity Greek Orthodox Cathedral in Toledo.

It isn't sexy, and Emeril Lagasse never once went "Bam!" while arranging a cheese plate. But on Wednesday, garde manger will get its due at a luncheon buffet at the student-run Terrace View Café on the Perrysburg campus of Owens Community College.

The grazing stations buffet will feature garnishes, hors d'oeuvres, and appetizers all made and presented by the students (but if you happen to see Gretchen Fayerweather, the program coordinator for culinary arts, be sure to congratulate her — she just was named Chef of the Year by the Maumee Valley Chefs Association; Bill Powell of the Findlay campus picked up Educator of the Year honors).

The grazing stations buffet will be from 11 a.m. to noon Tuesday in the café, in room 148 of College Hall. The cost is $9, and reservations are required. For reservations or more information, call 567-661-7359.

Greek Sweets

Next Sunday, April 28, is Palm Sunday for followers of the Orthodox churches. Holy Trinity Greek Orthodox Cathedral will celebrate with its annual Palm Sunday bake sale, featuring baked goodies that you really have to be Greek to be able to pronounce.

We're talking baklava, diples, finikia, galaktoboureko, kataifi, koulourakia, kourambiethes, paximathia, phyllo dough by the box, ravani, and tsourekia (Easter bread), either with or without a red egg.

Prices range from $1 apiece for the diples (rolls of fried thin dough topped with honey, walnuts, and cinnamon) and several of the other pastries to $6 for a loaf of the tsourekia (with or without the egg).

The sale will be at the cathedral's community center, 740 N. Superior St., from 10 a.m. to 1 p.m. It is sponsored by Daughters of Penelope Dodona, Chapter 24.

Items for Morsels must be submitted up to two weeks before the event to food@theblade.com.