Article published September 27, 2009
Event welcomes ‘Kids in the Kitchen’
The fourth annual Junior League of Toledo Kids in the Kitchen will be from 10 a.m. to 2 p.m. on Oct. 10 at SeaGate Convention Centre Hall C. It is free and open to the public and will feature a health expo focused on educating children and their parents on issues of nutrition and fitness.
The first 500 children in attendance (ages 5 to 12) will receive a goodie bag and raffle entry. Children must be accompanied by a parent or guardian.
There will be a variety of interactive booths. Panera is donating free lunches to the first 500 children in attendance. Hands-on cooking demonstrations for the children will feature Penta Career Center chef/instructor Jim Rhegness assisted by some of the students.
At the vendor booths, there will be smoothie samples from Tropical Smoothie Cafe of Maumee, trail mix at the Junior League-sponsored booth, and a fitness demonstration by the YMCA.
The theme at the Junior League booth is Under the Sea and Up in a Tree. “It will feature foods you find in trees; goldfish go under the sea,” said Kristina Edwards, chair-elect of the Kids in the Kitchen event. “There will be healthy recipes in the goodie bag and healthy snacks.” Kids can make their own trail mix using goldfish crackers.
Kids in the Kitchen was initiated by the Association of Junior Leagues International with the goal to empower kids and their parents about healthy eating, hands-on cooking and food preparation activities, and how to take these tips back home for use in their own kitchens.
For more information, call the Junior League of Toledo at 419-474-6262 or visit juniorleaguetoledo.org.
Workshop
Preserving the Harvest: A Food Preservation Workshop will be 6 to 7:30 p.m. on Oct. 5 at Sanger Branch of the Toledo-Lucas County Public Library, 3030 West Central Ave. Techniques featured will be canning, freezing, and drying fresh fruits, and vegetables and herbs from a garden or farmer’s market. How to choose the best preservation method and the basics of each technique as well as the importance of food safety will be discussed. The session is open to those who have never done home food preservation as well as the experienced home preservationist.
The program is free but you must reserve a spot by calling OSU extension, Lucas County at 419-213-4254.
Fund-raisers
• In the Kitchen With The Christ Child Society will be at 6 p.m. on Oct. 22 at Maumee Bay Kitchen and Bath showroom at 6218 Merger Drive in Holland. It will include a live auction of gourmet, homemade casseroles in “showstopper” dishes. Casseroles will be frozen and ready to be taken home to be enjoyed at a future date. There will also be a silent auction of “kitchen drawer in a box” that members have created. Appetizers, appetizer recipes, and beverages are included in the ticket price of $50 per person or $75 for two. For tickets, call Maumee Bay Kitchen and Bath at 419-865-1809.
• Vines and Vices, an outdoor wine-tasting event which benefits Make-A-Wish Foundation of Northwest Ohio, will be from 6 to 10 p.m. Thursday at the Town Center at Levis Commons. Participating Levis Commons restaurants will pair a selection of wines with appetizers and desserts. Restaurants include Poco Piatti, Tea Tree Bistro, Biaggi’s, Blue Pacific, JB Sarnie, Max and Erma’s, Andrew Z’s, Bar Louie, Nagoya, Fat Fish Blue, and Schakolad. Tickets are $50 per person and may be purchased by calling 419-244-9474.
Contest suspended
The National Chicken Cooking Contest is a victim of the economic slowdown, organizers have announced. The contest will be suspended indefinitely after 48 competitions over a period of 60 years.
The first cook-off was held in connection with the Delmarva Poultry Festival in 1949. In 1971 it was taken over by the National Chicken Council and it went from an annual to biennial schedule in 1983.
For many years the contestants represented all 50 states and the District of Columbia who cooked their dishes at individual mini-kitchens in a convention hall. The grand prize went as high as $100,000 from 2003 to 2007. The event rotated among cities in major chicken-producing states. The last cook-off held in San Antonio on May 2 adopted a regional format with nine contestants from specified regions of the country which had competed.
Kathie Smith is The Blade’s food editor.
Contact her at: food@theblade.com or 419-724-6155.
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