May 1, 2006

Maumee Valley Chefs Rock the French Quarter

Left: Chef Rick Whitehead slices Carved Tuscan Roasted Stuffed Veal Leg

(Toledo, OH) I have been to many a black-tie gala in the past, but none could match the quality and variety of food that the Maumee Valley Chef Association prepared last night at its annual scholarship and award dinner.

Better still - my son scored some free passes (he received a scholarship to pursue his goal of becoming a chef). Even if I had to shell out the $45 per person ticket price, though, it would have been money well spent.

The crowd of 400 or so was treated to some of the most delicious dishes one could imagine. Of particular note were the Baked Seafood en Coquille and the Rattlesnake Empanadas.

Left: One of several intricate ice carvings at the dinner

I have not been one to gravitate toward pâté, but the Wild Turkey Roulette Pâté had an interesting blend of spices. Also intriguing was the roast buffalo, billed as the "leanest meat you will ever eat."

The chefs know how to party, and - unlike many social events - this event is free from the stuffed shirt crowd. If you get a chance to go next year, I heartily recommend both purchasing a ticket and leaving plenty of room to sample dozens of palate-pleasing preparations.


Lisa Renee said...

Congratulations to your son!


historymike said...

Thanks, Lisa! Every bit helps with these tuition bills.

Maggie Thurber said...

Congrats to your son...This is such a terrific event. Where else can you get such terrific food for such a great price - and help budding chefs?

Lisa Renee said...

Mike, that I know alllll to well.


Hooda Thunkit said...

Congratulations to your son Mike!

I hope that relished basking in his glory ;-)

Hooda Thunkit said...

Let me try that again:

I hope that you relished basking in his glory ;-)