MOSELS

Bowl-a-thon aims to Strike Out Hunger!

8/19/2018
BY MARY BILYEU
BLADE FOOD EDITOR
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    Volunteer Beatrice Davis serves lunch at the Martin Luther King Kitchen for the Poor in Toledo Aug. 7. The kitchen has a goal of raising $15,000 at its Strike Out Hunger! event Sept. 29.

    THE BLADE/LORI KING
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  • Volunteer Beatrice Davis serves lunch at the Martin Luther King Kitchen for the Poor in Toledo Aug. 7. The kitchen has a goal of raising $15,000 at its Strike Out Hunger! event Sept. 29.
    Volunteer Beatrice Davis serves lunch at the Martin Luther King Kitchen for the Poor in Toledo Aug. 7. The kitchen has a goal of raising $15,000 at its Strike Out Hunger! event Sept. 29.

    The Martin Luther King Kitchen for the Poor has been feeding Toledoans in need for nearly 50 years. And you can help with this mission by having fun at an upcoming fund-raiser: the Strike Out Hunger! Bowl-a-thon from 1 to 4 p.m. Sept. 29 at Interstate Lanes, 819 Lime City Rd., Rossford. The kitchen has set a $15,000 goal for this event, which regularly attracts more than 150 supporters.

    It costs only $25 per bowler ($125 per five-member team) to participate, and each team member will get a T-shirt, shoe rental, pizza, soft drinks, cookies, and three games. Raffle prizes and a 50/‚Äč50 cash raffle will add to the excitement.

    Sponsorships are also available at three levels: $100 Lane sponsor (donors will be recognized on event signage), $300 Perfect Game sponsor (recognition on signs plus your company’s name and logo on the event t-shirt), and $500 Presenting sponsor (signage, inclusion on the T-shirt, and registration for a five-person bowling team).

    For more information, to register your team, or to become a sponsor, call 419-241-2596 or email mlk.kitchen@bex.net.

    Pillsbury Bake-Off

    The 49th Pillsbury Bake-Off is seeking entries. You could be the grand prize winner of $50,000, a suite of GE appliances, a trip to New York City, an appearance on The Kitchen, and a feature in Food Network Magazine.

    Category winners will receive the same prize package, but with a $5,000 cash prize. There is also a special Meijer prize for those who choose the store as their favorite: $10,000 in gift cards for shopping.

    Categories for this year’s contest are Cozy Weekend Breakfasts, Appetizers for Any Party, Winning Weeknight Dinners, and Sweet + Simple Desserts.

    Recipes should include no more than eight ingredients (not counting salt, black pepper, water, cooking spray for pans, or flour used on pans). The story behind your original recipe is also required. The deadline is Sept. 12.

    For more information, including contestant and ingredient eligibility, judging criteria, helpful hints, and inspiration, go to bakeoff.com.

    Pig roast

    From 5:30 to 8:30 p.m. Sept. 7, join in the feasting and the fun at the Sofia Quintero Art and Cultural Center’s third annual pig roast, hosted by Club Taino. The event will be held at the center, 1225 Broadway St.

    Tender, slow-roasted meat will be accompanied by traditional Puerto Rican foods, while music and games add to the ambience. Children can prepare their own personal pizzas in the site’s outdoor brick oven.

    Tickets cost $15 for adults, $12 for seniors and students, and $7 for children age 11 and under. To purchase tickets or for more information, call the center at 419-241-1655 or Club Taino at 419-215-4305.

    Cookbook round-up

    Here are a few of the latest titles we’ve received for perusal: A Taste of the Hocking Hills by Matt Rapposelli, Wine Food: New Adventures in Drinking and Cooking by Dana Frank and Andrea Slonecker, Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone by Marc Vetri, Farmacy Kitchen Cookbook: Plant-based Recipes for Conscious Living by Camilla Fayed, My Modern Caribbean Kitchen: 70 Fresh Takes on Island Favorites by Julius “The Chef” Jackson, All-Time Best Brunch by Cook’s Illustrated, and Now and Again: Go-To Recipes, Inspired Menus and Endless Ideas for Reinventing Leftovers by Julia Turshen.

    Contact Mary Bilyeu at 419-724-6155 or mbilyeu@theblade.com, and follow her at facebook.com/thebladefoodpage.