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Published: Sunday, 8/3/2014

Festival competition takes the cake


Have you entered the German Kuchen Baking Contest Aug. 23 at the German-American Festival? Judges (including me) are looking for the best authentic German cake, which should be taken to the contest along with a copy of the recipe.

As always, the popular annual festival, Aug. 22-24 at Oak Shade Grove, 3424 Seaman Rd., Oregon, will have lots of German food, beer, and entertainment. Organizers of the event claim that it features one of the largest collections of German beers at any festival — even more than the famed Oktoberfest in Germany.

To ease parking, shuttles will run from nine locations. Festival admission is $8 for adults, free for children ages 12 and younger.

Advance tickets can be purchased for $7, with shuttle tickets costing $6. Two and three-day admission passes can be purchased online.

For more information about the kuchen contest, call 419-693-8343. For more information about the festival, go to germanamericanfestival.net.

Appetite for the Arts

The seventh annual Appetite for the Arts exhibit will be Aug. 15-17 at the Erie-Ottawa International Airport’s Liberty Aviation Museum (hangar 2), and the event will be free on Aug. 16 and 17 for attendees to celebrate art, music, and food.

On Aug. 15 at 6 p.m., the MAIN Event will be a gala buffet dinner by the 1812 Restaurant and Cielo Grande, complete with music and dancing. Those attending this fund-raiser for the Greater Port Clinton Area Arts Council will get to taste local wines, and also have an opportunity to meet the exhibit’s artists. Tickets cost $75.

For more information or to purchase tickets, go to ottawacountyarts.org.

Bake-Off bound

Michele Kusma of Columbus has been named a finalist in the 47th Pillsbury Bake-Off Nov. 3 in Nashville. Her recipe for Chewy Gingersnaps with White Chocolate Drizzle is gluten-free, featuring Pillsbury’s Gluten Free refrigerated pie and pastry dough mixed with sugar, spice, and molasses. The Bake-Off’s top prize is $1 million.

Online: Get the recipe and to see a list of all the finalists.

Send news for Morsels to food@theblade.com. Contact Mary Bilyeu at: mbilyeu@theblade.com or 419-724-6155.

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