Article published August 23, 2009
Hathaway House tasting pairs wine, food
The Hathaway House in Blissfield presents its Graze the World Garden Wine Tasting from 7 to 10 p.m. Saturday. The fourth annual event will feature gourmet tastes from Asia (sesame-crusted ahi tuna), Europe (pasta with fresh seafood), North America (seared duck breast), South America (Argentinian beef barbecue), and other foods paired with 10 wines. Music will be provided by Quartet Bernadette at the outdoor event. Cost is $49 per person plus tax and gratuity. In case of rain, the tasting will be inside the Hathaway House at 424 West Adrian St. in Blissfield. For reservations, call 517-486-2141.
Fund-raiser
The Andersons Signature Tasting will be 6 to 8 p.m. Sept. 2 at The Andersons store at 530 Illinois Ave. in Maumee. It will benefit the March of Dimes Northwest Ohio Division. Tickets are $15, can be purchased at the door, and include wine and food samples at four stations.
State fair
Local candy expert Marjorie Zalewski has added several blue ribbons to her collection of Ohio State Fair entries. She won first place and best of show in the Ohio Wines Competition for Pork Tenderloin with Wine and Cranberry Sauce. She also won first place with Candied Fruit Peel and Orange Lollipops (Favorite Other Candy division). The lollipops also won best of show.
She won second place awards in the English Toffee, Flavored Nuts, Favorite Other Confection with Coconut Mounds, and Candy Box categories. She placed third in the Great American Spam Championship with her Reuben Casserole and third in Caramels.
Restaurateur elected
Sylvania resident Michael C. Gibbons has been elected chairman of the board of directors of the National Restaurant Association for the term running mid-September 2009 through December 2010. Mr. Gibbons is an owner and president of the Ann Arbor-based Mainstreet Ventures, which operates 15 upscale eateries in Michigan, Ohio, West Virginia, Florida, and Maryland. In the Toledo area, the Real Seafood Company and Zia’s at The Docks and Ciao Ristorante in Sylvania are part of the Mainstreet collection.
Wedding food
• Conde Nast’s Brides.com joined forces with the Associated Press on a national survey looking at wedding guests and food. Fifty-two percent of the guests looked forward to the food at the reception as compared to other aspects of the wedding. The luxurious option of champagne and caviar had few fans at 5 percent. A middle-of-the-road menu was the clear favorite with the combination of wine and chicken breasts rating 57 percent.
• According to D’Acqua Ristorante in Washington, the average price of a wedding nationally in 2008 was $22,000, which is down from more than $27,000 the year before. They offer these budget-friendly tips when planning a wedding menu. When selecting wine, opt for nonnamed brand selections and figure two glasses per adult. If you are serving a lighter menu, pair it with a lighter wine. If the dishes are rich, opt for a fuller, richer wine. Consider locally made wine options as possible less expensive varieties. When it comes to food, consider having the reception at lunch rather than dinner. Instead of serving a big meal at a reception, serve finger foods, hors d’oeuvres, or a self-serve buffet. Set a budget and get several quotes from caterers. Don’t be afraid to ask questions.
Snack food
Here’s a quick little snack for lunch boxes or after- school treats.
Fresh Grape Trail Mix
1 cup green, red or black seedless grapes
4 ounces jack or cheddar cheese, diced
1/2 cup chocolate chips
1/2 cup almonds, peanuts, or sunflower seeds
Combine ingredients in resealable bags. Keep chilled until ready to use.
Yield: 4 servings
Source: California Table Grape Commission
Kathie Smith is The Blade’s food editor.
Contact her at: food@theblade.com or 419-724-6155.
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