The Asian-inspired menu at the Sapphire Ball, which will be at 6:30 p.m. Saturday at the Pinnacle, promises to bring delicious flavors and artistic presentation to the table.
There will be a trio of entrees for the main course, each of which is a story in itself. “All of the dishes were so delicious,” says Elizabeth Gorski, Sapphire Ball chairwoman. “We went with smaller portions so everyone can enjoy all three.”
The entrees for the Japanese imperial banquet, which is the theme of the black-tie event, promise to be colorful and fun.
Salmon in Crisp Rice Paper with a Sweet and Savory Essence is garnished with minced carrot, cilantro, zucchini, and red pepper. The salmon is baked in rice paper, which seals in the juices and keeps the fish moist. While rice paper is edible, most guests will want to cut into the entree and lift the fish out of the wrapping to enjoy the moist salmon, advises Ms. Gorski.
Sliced Duck Breast with Zinfandel Sauce is served as elegantly fanned slices of seared Muscovy duck, a recipe inspired by Nobuo Fukuda of Sea Saw restaurant in Scottsdale, Ariz., and featured in the July, 2003, issue of Food & Wine.
“You could call this East meets West. It's more Pacific Rim,” says chef David Dufresne of the Pinnacle, noting the Zinfandel wine sauce. He adapted this recipe for four to serve 500 at the ball.
The third entr e in the trio is Beef Fillet with Soy Mustard Glaze, which is a familiar flavor to most people.
For those who prefer a vegetarian entr e, rice noodles, Oriental vegetables, and tofu cubes flavored with miso broth will be served.
To round out the menu, the salad of fresh greens has julienne Asian pears and shiitake mushrooms with a shiitake and sesame vinaigrette. For dessert, the chef's signature cheesecake will be served with sake-marinated dried cherries.
Sushi lovers will be thrilled to find Chef Dennis Chung from Kotobuki Japanese Restaurant at the ball preparing and serving sushi during the cocktail hour. Other appetizers include spring rolls with a hot mustard sauce and beef satay with peanut sauce. “There'll be something to suit everybody's taste,” says Ms. Gorski.
Event d cor and flowers by Keith Brooks will wow the crowd. The evening also includes a live auction and the Jerry Ross Band dance ensemble.
Deadline for tickets, which are $150 per person, is Wednesday. Call Toledo Opera at 419-255-7464.
eThe Ladies Benevolent Society's 75th Annual Lebanese Dinner will be from noon to 7 p.m. Oct. 26 at St. George Antiochian Orthodox Cathedral at 3754 Woodley Rd. Middle Eastern food prepared by church members will be featured, including stuffed grape leaves, baked kibbee, green beans and meat over rice, meat pies, salad, and baklawa for dessert and coffee, tea, or milk. Cost is $12 for adults and $6 for children. A cash bar is available.
A la carte items include raw kibbee at $6 and Lebanese pastries at $12 per dozen. Carry-out dinners are also available. For information, call the church at 419-475-7054.
wLast August, KOA National Camp Cook Patricia Watson of Holland was filming a segment for the Survival Guide television show on ingredients campers and backpackers can take on a trip for meals.
She had to choose five items that don't need refrigeration. “I took potatoes, vacuum-packed meat [ham], carrots, pita bread, and processed cheese,” she says.
To see how she translated this into three meals, watch the show, which begins at 11:30 a.m. and 2:30 p.m. on Oct. 26 on the Fine Living Channel, which is shown on the DirectTV satellite-television service and Time-Warner Cable. The name of the segment is 7 Steps to a Perfect Camping Trip.
The filming was done at the KOA Kampground in Swanton. Watson is the author of Campground Cooking: Over 200 Fun & Easy Recipes for Your RV or Grill ($12.95). For information, see www:campgroundcooking.-com
eBrandon Wesley, 10, of Sylvania will be one of five children competing in Hasbro's EASY-BAKE “Baker of the Year 2003” finals on Oct. 28 at the Four Seasons Hotel in New York. He will make Very Berry Cake using an Easy Bake Oven.
The son of Janetta Wesley will be accompanied by his grandfather Leonard Mahlman on the three-day trip. He is a fifth grader at Hillview Elementary School. He used Queasy Bake Cookerator designed to appeal to boys ages 8 to 12, which was a gift from his aunt last August.
Five contestants were selected from nearly 250 entrants nationwide. The winner will receive a $5,000 savings bond and a two-year supply of Easy Bake brand bake sets. The winning recipe will appear on the children's menu at Four Seasons Hotel New York from Nov. 1 to Dec. 31. The remaining four receive a $1,000 savings bond and one-year supply of bake sets.