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Taste of Nation takes bite out of hunger

The 16th annual Share Our Strength's Taste of the Nation event brought thousands in on Sunday in a fund raiser to fight childhood hunger. CLICK ANY IMAGE TO VIEW FULL SIZE, START SLIDE SHOW.

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Enlarge | Photo Reprints Cupcakes by Babycakes2go from the Taste of the Nation event at the Toledo Club on Sunday. THE BLADE/DAVE ZAPOTOSKY

Enlarge | Photo Reprints Toledo Club Chef Mike Rosendaul watches Greg Helyer take some food. THE BLADE/DAVE ZAPOTOSKY

Enlarge | Photo Reprints Chef Michael Anthony, left, and line cook Paul Wetzel of Gramercy Tavern in New York, grill kielbasa at Taste of the Nation. THE BLADE/DAVE ZAPOTOSKY

Enlarge | Photo Reprints A kielbasa and ramp skewer prepared by Chef Michael Anthony. THE BLADE/DAVE ZAPOTOSKY

Enlarge | Photo Reprints Spicy carrot soup prepared by Chef Celina Tio. THE BLADE/DAVE ZAPOTOSKY

Enlarge | Photo Reprints Chef Celina Tio of Julian in Kansas City garnishes her spicy carrot soup. THE BLADE/DAVE ZAPOTOSKY

Enlarge | Photo Reprints Neal Kovacik, general manager of the Oliver House holds a shrimp cocktail shooter made by Rockwell's at the Oliver House. THE BLADE/DAVE ZAPOTOSKY

Enlarge | Photo Reprints A shrimp cocktail shooter. THE BLADE/DAVE ZAPOTOSKY

Enlarge | Photo Reprints Chef Matt Lawrence of Mancy's prepares caprese salad on skewers. THE BLADE/DAVE ZAPOTOSKY

Enlarge | Photo Reprints Caprese salad on a skewer. THE BLADE/DAVE ZAPOTOSKY

Chef Justin Thomas, right, prepares tuna on parmesan crisp with fresh avacado salsa and toasted sesame seed. Also in photo are Scott Boyer, left, and Nathan Whitman.

Enlarge | Photo Reprints Chef Justin Thomas, right, prepares tuna on parmesan crisp with fresh avacado salsa and toasted sesame seed. Also in photo ... THE BLADE/DAVE ZAPOTOSKY

Enlarge | Photo Reprints Tuna on parmesan crisp with fresh avacado salsa and toasted sesame seed. THE BLADE/DAVE ZAPOTOSKY

Enlarge | Photo Reprints Chef Todd VanderPol of Premier Catering in Perrysburg shows off a crab cake with red bell pepper sauce. THE BLADE/DAVE ZAPOTOSKY

Enlarge | Photo Reprints Crab cakes with red bell pepper sauce, by Premier Catering, Perrysburg. THE BLADE/DAVE ZAPOTOSKY

Max Frisch, line cook, left, and Charles Wargowsky, chef at La Scola restaurant, prepare braised short ribs and wild mushroom risotto.

Enlarge | Photo Reprints Max Frisch, line cook, left, and Charles Wargowsky, chef at La Scola restaurant, prepare braised short ribs and wild mushroom ... THE BLADE/DAVE ZAPOTOSKY