Article published August 30, 2009
Valentine Gala will have Hollywood theme
When this year’s Valentine Theatre Gala, From Broadway to Hollywood, starring Marvin Hamlisch, is held Oct. 2 at the theater, foods reminiscent of New York and Hollywood will be featured.
The annual fund-raiser for operating expenses for the Valentine begins at 7 p.m. with a pre-show reception followed by the 8 p.m. show, then dinner and later dancing on the stage to the music of the Dal Bouey Band.
Guests will enjoy California Heirloom Tomato Slices with fresh basil and buffalo cheese, cobb salad (the Hollywood Brown Derby Restaurant made this salad famous in the 1920s), and a Vegetarian Pesto Torte with Wafers “that looks like a cake with layers,” according to Roger Parker, vice president of Gladieux Catering. “It’s kind of a California thing.” The torte has layers of a light-green, fresh basil and cheese mixture; light pink-orange from the tomato mixture, and a creamy cream cheese and butter mixture.
The carving station will include that Big Apple classic, New York strip loin encrusted with steak au poivre sauce (prepared with green peppercorns, cognac and cream), and Roasted Pacific Wild Salmon with Napa Valley Chardonnay Reduction with cream and capers. How’s that for a menu featuring foods from coast to coast?
The main buffet station will include California layered cheesy potato casserole and an organic selection of grilled vegetables served with Hollandaise sauce.
For a vegetarian entree, the committee selected spinach ravioli with roasted asparagus, red pepper, and mushrooms drizzled with thyme butter sauce, topped with diced tomato and feta cheese crumbles. “It’s more of an Alice Waters-inspired fresh produce dish,” says Lance Scott, executive chef at Gladieux Catering. Alice Waters is a Berkley, Calif., restaurateur credited with popularizing simple, delicious, healthy American food.
A surprise dessert will be featured.
Clare Gorski is chairman of the gala. Also on the committee are Karen Baker, Cay Stout, Kathleen Carmony, and Eleanore Awadalla.
Tickets are $175 per person, which includes the evening’s events with California wine at the pre-show reception; the show, and the dinner. A cash bar will be available. “Hollywood”-style black tie attire is preferred. For tickets, call the box office at 419-242-2787.
Alaska cod
The fall harvest of Alaska cod is under way. Cod has been on the nation’s top 10 seafood lists for the past five years. More than 95 percent of cod harvested in the United States is Pacific cod, the majority of which is from Alaska. Alaska cod is abundant and sustainable, thanks to proper management.
One 3.5-ounce serving contains 22 grams protein, 105 calories, and less than one gram of fat, depending on how it is cooked.
Cod has moist, firm fillets and a distinctive large flake with a slightly sweet flavor. Due to its firm texture, it adapts to many cooking methods. It can be poached, baked, steamed, sauteed, or deep-fried.
Contests
• Enter your family’s favorite recipe in French’s Cook-Off 2009. Submit a recipe with at least one French’s product (any variety of French’s Mustard, French’s French Fried Onions, or French’s Worcestershire Sauce). Include no more than eight ingredients. The recipe must be prepared and ready to serve in no more than one hour, and must be original and created by the submitter. For entry details and official rules, go to frenchsfoods.com. The deadline for entries is Oct. 31.
• Kids age 6 through 12 can enter the eighth Annual Jif’s Most Creative Peanut Butter Sandwich contest. One grand-prize winner will earn a $25,000 scholarship fund and four runners-up will each receive $2,500 scholarship funds. Sandwiches will be judged on creativity, taste, appearance, nutritional balance, and ease of preparation. Deadline for entries is Nov. 13. To enter visit Jif.com.
Kathie Smith is The Blade’s food editor.
Contact her at: food@theblade.com or 419-724-6155.
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