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Chefs' Secrets to fill the mind, stomach

Published: Wed, August 17, 2005 @ 12:00 a.m.

Participants will be taught how to prepare several selected courses.

YOUNGSTOWN -- Food, fun and education will be the goals of the second annual Chefs' Secrets event Sept. 11 at Stambaugh Auditorium.

A benefit for Sojourner House Domestic Violence Program, the event will highlight 20 area chefs through a series of cooking classes.

Attendees will choose their own classes and schedules. Some of the chefs are affiliated with area restaurants, and others are local gourmet chefs. The courses include appetizers, side dishes, entr & eacute;es and desserts.

After each 30-minute class participants will receive a full portion of the item they learned to cook. Their dining experience will include relaxing dinner music.

The ballroom will have an exposition area with vendors promoting the area's food-related businesses. There will also be a Chinese auction, raffles and a cash bar.


UMozzarella Proven & ccedil;ale prepared by Chef Victor Calautti of Peppers Catering

USmoked salmon and scallops over spinach prepared by Executive Chef Nicholas Mileto of the Springfield Grille

ULobster stuffed mushrooms prepared by Glenn Stevens and Regina Reynolds, sponsored by Galaxy Seafood

UAsian Won Tons with Crab prepared by Jeff Limbian and Kerry Hawn

UHot Greek feta spread prepared by A.C. McCullough and Kelly Stevens of HOT 101, sponsored by Anzivino and Sons Co.

Side dishes

UWhole wheat pasta with spinach and broccoli prepared by Chef Ken McIntyre of Gia Russa's

UGazpacho prepared by Colin Donohue and sponsored by Great Garage Doors

UThree-in-one Indian recipes by Chef Claudia Wheland and Chef Lynn Porch of Chapters and Winslow's Caf & eacute;

UCurry fried shrimp in a spicy carrot sauce prepared by Terry Cloonan and sponsored by Sky Bank Trust

UItalian greens prepared by Lou Fusillo of Fusillo Catering

Entr & eacute;es

UJack Daniels chicken with fire roasted vegetables prepared by Chef Alan Donatelli of DonaVito's Italian Grille

UChicken Rollentine prepared by Chef Jeff Chrystal of Chrystal's Catering

UBanana Foster Pork prepared by Chef Tony Olin of AngeNetta's Caf & eacute; and Bakery

UVeal Ravioli prepared by Dr. Phil Ginnetti, sponsored by Evans and Strock


UTiramisu prepared by Chef Brian Palumbo or Selah

UDecadent Chocolate Torte prepared by Roxanne Hamilton, sponsored by Atty. P. Zauderer

UPeanut butter pie prepared by Rick Keyse, sponsored by Hill, Barth and King

UChocolate Pot De Cr & egrave;me prepared by Chief Creative Chef Susan Tropea and Operations Manager Jim Tropea of Shelton-Mathews Chocolates

UPumpkin Cheese Square prepared by Diane Buser, sponsored by Frattaroli's Sparkle Market

All chefs affiliated with restaurants are donating their time and food. The private chefs are donating their time and their food items are being donated by their sponsors.

Chefs' Secrets begins at 5 p.m. and doors open at 4:30 p.m. The cost is $50 and tickets can be obtained by calling Sandy Kessler at (330) 743-9275. There are a limited number of tickets and they will be sold on a first-come-first-serve basis.

XFor more details, go to www.sojournerhouse.com and click on "Chefs' Secrets Fundraiser." Sojourner House is a division of Burdman Group Inc.


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