This is the day to celebrate the Chinese New Year, the Year of the Tiger.
You can prepare authentic dishes to ensure an auspicious year ahead. To hope for long life, serve a noodle salad tossed with colorful shredded vegetables and a soy-sesame oil dressing. The long strands of noodles symbolize longevity.
Eager to soar to new heights? Prepare Wings of Heaven, chicken wings bathed in a flavorful combination of soy sauce, ginger and garlic. Is prosperity knocking on your door? Serve roasted chicken and honey plum ribs — chicken and pork represent prosperity.
To make these dishes, you can use prepared sauces. A cold noodle salad can be prepared ahead and refrigerated.
The 15-day celebration begins on the first day of the first lunar month, according to the Chinese calendar, today, and ends on Feb. 28.
Wings of Heaven
10 chicken wings (about 2 pounds)
3 tablespoons naturally brewed soy sauce
2 cloves garlic, pressed
1 teaspoons grated fresh ginger root
Disjoint chicken wings; discard tips. Combine soy sauce, garlic, and ginger in large bowl. Add chicken and stir to coat all pieces well. Arrange pieces side-by-side on large rack on foil-lined baking sheet. Bake in 400- degree oven 25 minutes. Turn pieces over; bake 25 minutes longer, or until chicken is no longer pink near bone.
Yield: 4 to 6 appetizers
The American Culinary Federation-Maumee Valley Chefs’ Association will hold its 32nd annual Scholarship & Awards Dinner at 5 p.m. April 11 at the Toledo Hilton Garden Inn-Levis Commons, Perrysburg.
The hor d’oeuvres table will be prepared by Chef Marcel Hesseling of Chef Marcel Fine Catering.
The salad course will be created by Chef Mark Kinsey of Highland Meadows Golf Club.
Guests will choose from four entrees: Bacon Wrapped Beef Tenderloin, Cornmeal Crusted Walleye, Airline Chicken Breast Supreme, or vegetarian. Main entree lead chefs include Will Richardson of Gladieux-First Solar, Steven Joyce at St. Anne’s Hospital Dietary Department, John Scott of Sylvania Country Club, and Rob Parmalee of Clay High School.
A sweet finale will be prepared by Melissa Kolmar.
The silent auction will feature personalized chef dinners prepared in the highest bidder’s home.
Following the formal dinner, the chefs’ association will award culinary/hospitality scholarships to aspiring culinarians. The Chef of the Year award will be announced.
Tickets are $45 per person, and the deadline is April 2. For tickets, call Chef Edward Gozdowski at 419-297-0660.
The American Culinary Federation-Maumee Valley Chefs’ Association announced Denise Schaefer of Toledo, a Penta Career Center chef instructor, is a semifinalist for the 2010 American Culinary Federation Hermann G. Rusch Chef Achievement Award.
The award recognizes the chef who has shared his or her knowledge with others through the years, and continues to be a source of information and guidance for other culinarians.
The regional winner will be announced at the 2010 ACF Northeast Region Conference in Hershey, Pa., on March 15.
The 17th annual National Dandelion Cook-off is accepting entries. Recipes may be submitted in these categories: appetizers/dips, side dish, main dish, dessert, or soup/salad. Recipes should be unique, colorful, and use the dandelion flower, green, or root as a main ingredient.
Deadline for entries is April 1. Finalists should be able to prepare or finish preparing their dish at the Dandelion May Fest at 2 p.m. May 1.
The first-prize recipe will be awarded $500 in cash and prizes. For further information, call 800-THE-WINE.
Kathie Smith is The Blade's food editor.
Contact her at: firstname.lastname@example.org or 419-724-6155.
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