Brent Courson, executive chef at Zia’s Italian Restaurant, oversees Mainstreet Ventures’ annual Top Knife competition.
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George Sztroin of the Stillwater Grill in Okemos, Mich., wins Mainstreet Ventures’ Top Knife competition with his pancetta and Boursin-stuffed chicken.
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Winning dish pancetta and Boursin-stuffed chicken prepared by George Sztroin of the Stillwater Grill in Okemos, Mich.
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Kimberly Sheldon samples Italian chili shrimp prepared by Adam Cane of Palio.
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VIP Judges Colby Fordham, left, and his wife Alona Fordham of Toledo sample the food during the Top Knife competition.
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George Meads of Gratzi in Ann Arbor, Mich., prepares pepper rubbed filet migon.
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Pepper-rubbed filet mignon prepared by George Meads of Gratzi in Ann Arbor.
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VIP Judge Jim Slattery of Toledo samples the crab cake scotch egg carbonara with bucatini.
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Alejandro Pacheco of the Real Seafood Company in Ann Arbor prepares espresso-rubbed filet mignon.
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Espresso rubbed filet migon prepared by Alejandro Pacheco of the Real Seafood Company in Ann Arbor, Mich.
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Mark Jacobs of the Real Seafood Company in Toledo prepares Crab Cake Scotch Egg Carbonara.
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Crab cake scotch egg carbonara prepared by Mark Jacobs of the Real Seafood Company in Toledo.
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Alex Bannow of The Chop House in Ann Arbor, Mich., prepares Meyer Lemon Meringue Bars.
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VIP Judge Ed Schroeder of Perrysburg samples the crab cake scotch egg carbonara.
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Meyer lemon meringue bar prepared by Alex Bannow of The Chop House in Ann Arbor, Mich.
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Braised short rib prepared by Dave Bicknell of the Stillwater Grill in Brighton, Mich.
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Venison loin prepared by Terry Kretz of Ciao! in Sylvania.
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VIP Judges from left, Ed Schroeder of Perrysburg, Andrea Odendahl of Bowling Green, Maureen Schroeder of Perrysburg, Stephanie Reid of Bowling Green, and Kevin Reid of Bowling Green.
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Grilled pork tenderloin prepared by Aaron Musinski of the Real Seafood Company in Bay City, Mich.
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From front to back Adam Cane of Palio in Ann Arbor, Mich., Mark Jacobs of the Real Seafood Company in Toledo, and George Sztroin of the Stillwater Grill of Okemos, Mich., prepare food during the Mainstreet Ventures Inc. Top Knife competition .
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Alejandro Pacheco of the Real Seafood Company in Ann Arbor, Mich., prepares espresso rubbed filet migon during the Top Knife competition at Zia's Italian Restaurant.
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George Meads Sr., left, eats pepper-rubbed filet mignon prepared by his son George Meads, Jr., of Gratzi in Ann Arbor.
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