Article published October 04, 2009
Public is invited to Owens’ student-run cafe
International cuisines and regional foods will be showcased at Owens Community College’s student-run Terrace View Cafe, which will open its fall semester menu Tuesday and continue through Nov. 19.
Coordinated by the Food, Nutrition, and Hospitality department located in College Hall Room 148 on the Toledo-area campus, the cafe is open to area residents for lunch from 11:30 a.m. to 1 p.m. Tuesdays and Thursdays. Seating is limited and available until 12:15 p.m. The cost for lunch is $7.50 and reservations are required.
On Tusday, a United States Midwestern menu will feature stuffed pork chop as the entree. Upcoming dates and entree listings include veal stew encroute with veal demi-glace on Thursday; shrimp etoufee on Oct. 13; Mongolian barbecue on Nov. 12, and churrasco — grilled steak with a spicy lemon sauce — on Nov. 19. A complete listing of dishes is available at www.owens.edu/terrace. Meals also are available for take-out.
Reservations must be made by 3 p.m. on the Tuesday prior to the Tuesday luncheon and 3 p.m. on Thursday prior to the Thursday luncheon. For information and reservations, call 567-661-7359. Leave your name, address, phone number, and date of luncheon.
Fund-raisers
• The Country Garden Club is bringing 24 vendors to the 2009 Holiday Trunk Show Oct. 12-14 at the Carranor Hunt and Polo Club, 502 East Second St. in Perrysburg. Among the food-related vendors will be Toffee Traditions LTD from Lake Forest, Ill. and Tastefully Simple with foods and desserts. Jane Disalle and daughter Christina, 19, have a self-published 65-page collection of recipes in their Passport to Paris cookbook, showcasing easy French cuisine, according to Gretchen Downs, chairman of the show. Admission to the show is $5. Hours are 10 a.m. to 5 p.m. Oct. 13 and 10 a.m. to 4 p.m. Oct. 14. Lunch is available both days from 11 a.m. to 2 p.m. (Girls’ Night Out is 6 to 9 p.m. Oct. 13 with admission of $10 which includes entry, hors d’oeuvres, and a cash bar.) The preview party is 6:30 to 9:30 p.m. Oct. 12 and is $30. Call Gretchen Downs 419-874-3455.
• The 15th annual March of Dimes Auction & Wine Tasting is at 5 p.m. Oct. 26 at the Crowne Plaza in downtown Toledo. Chef participants will include representatives from the Beirut, City Barbecue, Crowne Plaza, Hamway’s on the Main, Handel’s Homemade Ice Cream, Hilton Toledo, Ice Creations, Kotobuki, Mancy’s Bluewater Grille, Mary Poppins Cake Factory, and Mercy Health Partners. Also included are Nautica Coffee, Petit Patisserie & Cafe, PF Chang’s China Bistro, Revolver, Rosie’s Italian Grille, Super Suppers, Sweet Louise Sauces, Sylvania Country Club, Tea Tree Asian Bistro, Toledo Country Club, and Zia’s. Lead chef is Chef Richard Grimm of Toledo Country Club. Host Chef is Chef Aaron Lawson of Crowne Plaza. Tickets are $75. Call 419-534-3600.
• Harbor House and Toledo Seagate Food Bank are co-sponsoring Dinner: Impossible at 7 p.m. Oct. 18 at the Toledo Hilton at 3100 Glendale Ave. The evening includes gourmet grazing, a cash bar, and silent auction. Area restaurants will prepare gourmet dishes using primary ingredients from the commodities list from the Toledo Seagate Food Bank. Some of the ingredients include noodles, rice, peanut butter, canned meats, dry beans, frozen chicken, vegetables, and fruit. The competing restaurants are Grumpy’s, 3100 Restaurant at the Hilton, Brandywine Country Club, Maumee Chop House, the Beirut, the Grape Leaf, and two teams from the Owens Community College Food, Nutrition, and Hospitality classes. Guests will sample the competition and vote for a people’s choice award. Tickets are $45. Food donations will be accepted for Toledo Seagate Food Bank. For information and tickets, call 419-244-6300.
Contests
• Enter a quick and easy recipe in the French’s Live National Cook-Off, which has a grand prize of $25,000. All recipes must be original, use at least one French’s product, and be prepared and cooked in less than one hour. Deadline for entries is Oct. 31. The top 20 recipes will be selected and featured on French’s Web site and be eligible for a people’s choice award. For official contest details and to register, visit frenchsfoods.com. Contestants must be at least 18 years old.
• Home bakers can create an original recipe for the second annual Martha White Muffin Mix Challenge. Original recipes must be prepared with at least one Martha White pouch muffin mix. Grand Prize is $5,000 and four runners up will receive $1,000.
For contest information, visit marthawhite.com. Deadline for entries is Dec. 31.
Kathie Smith is The Blade’s food editor.
Contact her at: food@theblade.com or 419-724-6155.
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