Great flavor doesn't stop at the state line
10/8/2017
Penta Career Center culinary students during the Taste of the States luncheon in 2014. This year's event will be held the next two weeks.
The Blade
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The Culinary Connection, Penta Career Center’s student-run dining room, will host its annual Taste of the States buffet Wednesday through Friday and again Oct. 18 to 20, serving lunch from 11:15 a.m. to 1 p.m. each day of the event. The cost is $12 per person.
The first week’s menu includes country fried steak with mashed potatoes and fried apple pie (Oklahoma); Blondie vs. Brownie with raspberry sauce (New England); Frito Pie, guacamole and chips, Posole Rojo, and biscochitos (New Mexico); jambalaya and bread pudding with caramelized bananas (Louisiana); pierogi and buckeyes (Ohio); Veggie Burgoo and pecan pie (Kentucky); crispy pork belly, creamy vidalia onions, and peach ice cream (Georgia); ahi poke, crispy wonton, and guava cake (Hawaii); cream puffs and pasties (Wisconsin); fried chicken, wild rice cakes, and blueberry cobbler (California); Sonoran Hot Dog and pork chimichanga (Arizona); Philly cheese steak and sticky bun (Pennsylvania); and salmon candy and king crab cakes with Dijon and Remoulade sauces (Alaska).
The second week’s menu offers brisket, corn bread,and flan (Texas); turkey corn chowder and Boston cream pie (Massachusetts); potato ravioli and lemon cake (California); chili verde and sopapillas (New Mexico); fried chicken, corn pudding, and burgoo (Kentucky); gumbo and Bananas Foster ice cream pie (Louisiana); clam chowder and donut cake (Rhode Island); lamb, ratatouille, and peach crumble (Colorado); Waldorf salad and chicken and waffles (New York); pulled barbecue pork and blackberry jam cake (Tennessee); deep dish pizza and hot Italian beef sandwiches (Illinois); Brunswick Stew and chocolate peanut cake (Virginia); chimichanga dip, chips, and Three Sisters (Arizona); potato pancakes, smoked sausage, and potato soup (Idaho); and Citrus Whoopie Pie vs. Coconut Whoopie Pie (Pennsylvania).
Penta is at 9301 Buck Rd., Perrysburg. To make reservations (which the school highly recommends), email culinaryconnection@pentacc.org. For more information, call 419-666-1120, ext. 1104.
NAMI chili cook-off
There’s still time to prove you make the best chili by entering the NAMI Wood County chili cook-off, taking place from 10 a.m. to 1 p.m. Saturday at Woodland Park, 429 East Boundary St., Perrysburg. The winner will earn a $50 cash prize.
There’s a $10 entry fee to compete, and a mere $5 contribution to sample the chilis (includes drink and dessert). Children can enjoy a special lunch of a hot dog with macaroni and cheese for $3. All proceeds will support NAMI Wood County’s free classes and support groups.
To learn more, contact 419-352-0626 or info@namiwoodcounty.org.
Cups for Pups
On Oct. 15, sit and stay at Cups for Pups hosted by Sweet Shalom Tea Room, 8216 Erie St., Sylvania. There will be two seatings: 11 a.m. to 1 p.m. and 2:30 to 4:30 p.m. The cost per person is $34.99; all profits will go to Humane Ohio, which offers low-cost spay and neuter services and other animal care.
Guests will be served Paw-sta and Veggies, Paw-Berry Chicken Tea Sandwiches, Puppy Face Tea Sandwiches, Rover Red Apple Fig and Cheese Bites, Fancy Feast Crudités, Bone-Appétit Shortbread Cookies, Chocolate Pretzel and Salted Caramel Bark, and Purrrr-fect Almond Amaretto Cup Cakes.
To make a reservation, call 419-297-9919.
Contact Mary Bilyeu at mbilyeu@theblade.com, and follow her at facebook.com/​thebladefoodpage, bladefoodpage on Instagram, or @BladeFoodPage on Twitter.