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Taste of Nation takes bite out of hunger

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Cupcakes by Babycakes2go from the Taste of the Nation event at the Toledo Club on Sunday.

The Blade/Dave Zapotosky
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Toledo Club Chef Mike Rosendaul watches Greg Helyer take some food.

The Blade/Dave Zapotosky
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TotN-Paul-Wetzel-and-kielbasa

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
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A kielbasa and ramp skewer prepared by Chef Michael Anthony.

The Blade/Dave Zapotosky
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TotN-spicy-carrot-soup

Spicy carrot soup prepared by Chef Celina Tio.

The Blade/Dave Zapotosky
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Chef Celina Tio of Julian in Kansas City garnishes her spicy carrot soup.

The Blade/Dave Zapotosky
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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.

The Blade/Dave Zapotosky
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A shrimp cocktail shooter.

The Blade/Dave Zapotosky
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Chef Matt Lawrence of Mancy's prepares caprese salad on skewers.

The Blade/Dave Zapotosky
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Caprese salad on a skewer.

The Blade/Dave Zapotosky
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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.

The Blade/Dave Zapotosky
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Tuna on parmesan crisp with fresh avacado salsa and toasted sesame seed.

The Blade/Dave Zapotosky
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Chef Todd VanderPol of Premier Catering in Perrysburg shows off a crab cake with red bell pepper sauce.

The Blade/Dave Zapotosky
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TotN-and-crab-cakes

Crab cakes with red bell pepper sauce, by Premier Catering, Perrysburg.

The Blade/Dave Zapotosky
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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.

The Blade/Dave Zapotosky
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