Tommy Pipatjarasgit, president of Magic Wok, has officially taken over the reins as the new president of the Northwest Ohio Restaurant Association for a two-year term.
He follows Labib Hajjar as president. Mr. Hajjar is a co-owner of Beirut/Byblos and Poco Piatti.
At the annual awards banquet held last Sunday evening at Navy Bistro's Courtyard, the crowd of 215 had a dinner meant to please the palate of restaurateurs, beginning with a salad of field greens, sun-dried fruit, goat cheese, and raspberry vinaigrette. The entree was New York Strip with Pinot Noir Sauce and Grilled Shrimp with redskin potatoes and garden vegetables. Desserts included apple galette, Chocolate Loving Spoonful cake, and a blueberry tart cake.
The 2003 inductee for the Golden Service Award Winner was Georgio's Cafe International owned by the Kamilaris family led by chef George and his brother, Chris.
Stanley Ostas, owner of el Matador restaurants, was given the NWORA Lifetime Achievement Award after 50 years in the restaurant business. He immigrated from Macedonia in 1953.
Gordon Food Service was the 2003 Inductee for the NWORA Special Purveyor award winner.
Dr. Clinton O. Longenecker of the College of Business Administration at the University of Toledo was the master of ceremonies. He spoke about the factors that cause organizations and entrepreneurs to succeed and fail, and the importance of having a clear mission in the food business.
The American Culinary Federation Maumee Valley Chefs Association will hold its 25th Annual Scholarship & Awards Dinner at 4 p.m. April 27 at Tamaron Country Club. Chef Bob Greene, CEC, executive chef at the club, will be the host.
The theme is Taste of Ohio. Chefs will prepare a variety of dishes revolving around foods that originated in the state. Themes will include North Coast cuisine with special seafood dishes; Melting Pot-German cuisine; ethnic dishes, and traditional foods from local farmlands.
The cost is $40 per person or $300 for a table of 8 or $360 for a table of 10. Deadline for reservations is April 23. For tickets, call Chef Greene at 419-474-5067.
During the event, the chefs association will award five $1,500 scholarships to deserving culinary students. The Chef of the Year award will be announced during the event.
Mobile Meals of Toledo is planning its 11th annual Great Chili Cook-Off, which will be from 2 to 9 p.m. May 31. The cook-off involves competitions among teams who prepare their best chili recipes in three to five-gallon batches.
There is no fee for the Media Competition; entry fee for the Corporate Competition is $250 per team, and a $25 fee for each entry in the Amateur Competition.
The fund-raiser benefits Mobile Meals, a community service agency with two programs, The Home-Delivered Meal Program and Mobile Market. The People's Choice Award will be named and a Judge's Award for the Best chili in Northwest Ohio will be given.
Information: Call Maureen Stevens or Carolyn Fox at Mobile Meals at 419-255-7806.
Denise Schaefer of Toledo, chef instructor for seniors in the culinary arts program at Penta Career Center, has earned the certified executive chef (CEC) designation from the American Culinary Federation.
The search is on for America's newest spice blend. Grab your favorite herbs and spices to enter the McCormick Spice Co.'s $10,000 Blend to Win Challenge. The grand prize winner will have his or her blend produced and sold with name recognition on the bottle plus the grand prize of $10,000. Four runners-up each will receive $500 and a customized spice rack. Deadline for entries is May 15. To receive official contest rules and an entry form, call 800-MEAL-TIP.