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Saturday, July 26, 2014
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Published: Sunday, 10/21/2007

France inspires menu for school fund-raiser

There will be a taste of Paris at the St. Francis de Sales High School Knights Ball held Dec. 1 in SeaGate Centre, 401 Jefferson Ave. The annual event, which benefits student scholarships, includes a dinner dance, silent auction, and a live scholarship auction to sponsor students to attend St. Francis.

Cocktail hour with wine tasting served with French and domestic cheeses begins at 6 p.m. Dinner begins at 7:30 p.m. followed by dancing at 9 p.m. to the music of the popular KGB Band.

The theme is Promenade a Paris, with a French-inspired menu and French dinner music. French teacher Steve Loomis is picking out CDs with French Christmas music.

This year s menu features a Loire Valley Salade of asparagus spears, artichoke hearts, hearts of palm, and sweet onion cucumber relish with a raspberry vinaigrette. The entree of seared beef tenderloin topped with Alouette cheese and green peppercorn sauce will be served with pomme Lyonnaise potatoes with tornados of yellow squash and zucchini. (Lyon is a city in central France; Lyonnaise refers to dishes prepared or garnished with caramelized onions.)

SeaGate s executive chef Jake O Leary said the staff portions and shapes the squash and zucchini and then cooks them.

Seared beef tenderloin topped with Alouette cheese and green peppercorn sauce will be served with pomme Lyonnaise potatoes and tornados of yellow squash and zucchini for St. Francis. Seared beef tenderloin topped with Alouette cheese and green peppercorn sauce will be served with pomme Lyonnaise potatoes and tornados of yellow squash and zucchini for St. Francis.
THE BLADE/ANDY MORRISON Enlarge | Buy This Photo

A vegetarian option features smoked mozzarella tart, haricot vert, and oven-roasted roma tomato confit.

For dessert, there will be a variety of petit fours, cream puffs, French pastries, and assorted coffees.

Tickets are $125 before Nov. 9 and $150 after Nov. 9. Deadline for tickets is Nov. 28. For information and tickets, call co-chairmen Lisa and Dan Wilczynski at 419-260-0594 or Barb and Jim Stengle at 419-531-8213.

Findlay chef

Michael Bulkowski of Revolver Restaurant in Findlay will be among the participating chefs at the 18th annual Stone Crab, Seafood & Wine Festival at the Colony Beach & Tennis Resort in Longboat Key, Fla., Thursday through Oct. 28.

Other chefs include Andrea Curto-Randazzo and Frank Randazzo from Talula in Miami Beach and Richard Sandoval from Modern Mexican Group with locations in New York, Dubai, Las Vegas, and Washington.

Vintners will represent wines from South Africa, Argentina, Paso Robles, Napa Valley, Oregon, and France.

Individual event tickets are available as are weekend packages, which include accommodations. For information on tickets and reservations, call 941-383-6464 or visit colonybeachresort.com.

Food enzymes

The Weston A. Price Foundation Toledo Chapter will present Enzymes, the Spark of Life class at 6 p.m. Oct. 29 in the Cottage at the 577 Foundation, 577 East Front St. in Perrysburg.

The class, taught by chapter leaders Kris Johnson and Lisa Bowe, will teach how to protect and utilize these essential food enzymes and why they are important to human health.

Participants will sample and learn to make kimchi, chutney, and other fermented foods. Fee is $10. To register call 419-874- 4174.

Owens cafe

Enjoy the fall menu and dining experience at Owens Community College s Terrace View Cafe, which is coordinated by the Food, Nutrition, and Hospitality Department in College Hall. The Terrace View Cafe is open to area residents for lunch on Tuesdays and Thursdays from 11:30 a.m. to 1 p.m. during the academic year. Seating is limited and available until 12:15 p.m.

Cost per lunch is $6.95.

Upcoming entree listings are: Tuesday, roasted loin of pork with blueberry sauce; Thursday, Korean chicken and cashews with chestnut rice; Oct. 30, seafood tacos with green chili sauce, and Nov. 1, chicken bamboo shoots with red curry.

The lineup ends on Nov. 29 with chicken with apricot marinade. Vegetarian dishes are also available.

A complete listing of dishes is available at www.owens.edu/terrace. Meals also are available for take-out. For information and reservations, call 567-661-7359 during school hours.



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