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Wednesday, October 22, 2014
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Published: - Updated: 3 years ago


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.

Cupcakes by Babycakes2go from the Taste of the Nation event at the Toledo Club on Sunday.  Enlarge | Buy This Photo Cupcakes by Babycakes2go from the Taste of the Nation event at the Toledo Club on Sunday.
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Toledo Club Chef Mike Rosendaul watches Greg Helyer take some food. Enlarge | Buy This Photo Toledo Club Chef Mike Rosendaul watches Greg Helyer take some food.
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Chef Michael Anthony, left,  and line cook Paul Wetzel of Gramercy Tavern in New York, grill kielbasa at Taste of the Nation. Enlarge | Buy This Photo Chef Michael Anthony, left, and line cook Paul Wetzel of Gramercy Tavern in New York, grill kielbasa at Taste of the Nation.
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A kielbasa and ramp skewer prepared by Chef Michael Anthony.  Enlarge | Buy This Photo A kielbasa and ramp skewer prepared by Chef Michael Anthony.
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Spicy carrot soup prepared by Chef Celina Tio. Enlarge | Buy This Photo Spicy carrot soup prepared by Chef Celina Tio.
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Chef Celina Tio of Julian in Kansas City garnishes her spicy carrot soup. Enlarge | Buy This Photo Chef Celina Tio of Julian in Kansas City garnishes her spicy carrot soup.
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Neal Kovacik, general manager of the Oliver House holds a shrimp cocktail shooter made by Rockwell's at the Oliver House.  Enlarge | Buy This Photo Neal Kovacik, general manager of the Oliver House holds a shrimp cocktail shooter made by Rockwell's at the Oliver House.
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A shrimp cocktail shooter. Enlarge | Buy This Photo A shrimp cocktail shooter.
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Chef Matt Lawrence of Mancy's prepares caprese salad on skewers. Enlarge | Buy This Photo Chef Matt Lawrence of Mancy's prepares caprese salad on skewers.
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Caprese salad on a skewer.  Enlarge | Buy This Photo Caprese salad on a skewer.
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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 | Buy This Photo Chef Justin Thomas, right, prepares tuna on parmesan crisp with fresh avacado salsa and toasted sesame seed. Also in photo ...
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Tuna on parmesan crisp with fresh avacado salsa and toasted sesame seed.  Enlarge | Buy This Photo Tuna on parmesan crisp with fresh avacado salsa and toasted sesame seed.
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Chef Todd VanderPol of Premier Catering in Perrysburg shows off a crab cake with red bell pepper sauce. Enlarge | Buy This Photo Chef Todd VanderPol of Premier Catering in Perrysburg shows off a crab cake with red bell pepper sauce.
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Crab cakes with red bell pepper sauce, by Premier Catering, Perrysburg.  Enlarge | Buy This Photo Crab cakes with red bell pepper sauce, by Premier Catering, Perrysburg.
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Max Frisch, line cook, left, and Charles Wargowsky, chef at La Scola restaurant, prepare braised short ribs and wild mushroom risotto.  Enlarge | Buy This Photo Max Frisch, line cook, left, and Charles Wargowsky, chef at La Scola restaurant, prepare braised short ribs and wild mushroom ...
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