Article published August 14, 2005
International Festival presents a world of food
The fragrance of foods from around the world will be floating in the air when the seventh annual International Festival is held 11 a.m. to 9 p.m. Aug. 20 and noon to 6 p.m. Aug. 21 at the Islamic Center of Greater Toledo, 25877 Scheider Rd., Perrysburg.
The Center has members of 29 nationalities. Volunteers from many of these will be preparing homemade recipes at various exhibits. Countries represented are Lebanon, Pakistan, Southeast Asia (Indonesia, Malaysia), Egypt, Yemen, Palestine, Afghanistan, Syria, Iran, Bangladesh, and the United States, the host country.
The Afghanistan booth will feature beautifully presented barbecued foods prepared by Salmenna Sediqe such as skewered kaftas (Ground Beef Kabob) and chicken kabobs served on basmati rice (kabuli) with a cilantro chutney. The dish is garnished with steamed julienned carrots, raisins, and almonds.
The American booth (host country) will have hamburgers and hot dogs.
In addition, a variety of food demonstrations will be held.
On Saturday:
12:15 p.m.: Lebanon, flat bread
12:45 p.m.: Pakistan, pakoora, which are vegetable fritters
1:15 p.m.: Turkey, Turkish coffee
1:45 p.m.: Indonesia, chicken skewers
4:30 p.m.: Egypt, grape leaves
5 p.m. Afghanistan, kabobs
On Aug. 21:
12:30 p.m.: Lebanon, flat bread
1 p.m.: Pakistan, pakoora
1:30 p.m.: Turkey, Turkish coffee
2 p.m.: Indonesia, chicken skewers
Children’s Folk demonstrations of ethnic dress will be at 2:30 p.m. both days. Musical demonstrations of tabla (drum) and sitar (string instrument) will be at 3:30 p.m. Sunday.
The festival will have cultural exhibits of arts and crafts. Jewelry from Pakistan and India will be sold. There will also be health educational booths and free tours of the Islamic Center. Rides and games for the children will also be featured.
Admission is $3 per car. Foods are individually priced.
Ground Beef Kabob
(Afghanistan)
1 pound ground beef
1 medium onion
5 garlic cloves
2 seedless jalapeno peppers
1 tablespoon ground cilantro seed
1 dash curry
1 dash cinnamon
1 teaspoon salt, or as needed
Peel onion and cut into 8 pieces. Place in food processor. Remove seeds from jalapeno peppers, wash them, and add to the food processor. Add the garlic and salt to the food processor and process the ingredients into a fine mixture.
Drain as much of the liquid as possible from the mixture. Add the drained mixture to the ground beef. Add the rest of the ingredients to the ground beef and mix thoroughly. Wrap beef mixture around and along flat skewers and grill beef mixture on flat skewers or hamburger style. Serve with lavash bread along with fresh basil and cilantro with fresh or grilled tomatoes and onions on the side.
Source: Salmenna Sediqe
Award given
The National Association of Catering Executives presented industry awards in seven categories during their annual Educational Conference in Orlando in July. A Toledo wedding was the winner for Best Wedding Event, Budget Under $35,000 (titled “Fireworks Wedding” by NACE); it was submitted by Natasha Aiken, director of food and beverage for Toledo Country Club.
The wedding of bride Quinn Putnam and groom Austin Embrey included fireworks on the 19th green, which were a surprise for the bride and groom arranged by the bride’s parents, Jim and Diane Putnam. Five-foot ice tables held shrimp and crab shooters. Hors d’oeuvres were followed by three-course dinner prepared by executive chef Richard Grimm. The entree was a choice of tenderloin medallions or macadamia nut-encrusted sea bass. The ceremony was held after dinner outside on the south lawn. Slices of the wedding cake were served. Later in the evening, petite raspberry sorbet cones made by pastry chef Sandra Booth were served. Then came the fireworks, after which frozen cheesecake pops were served to guests.
Ms. Aiken entered the food and beverage program in the contest. “I was shocked. No one expected Toledo, Ohio, to be the recipient or place where the best wedding of the nation would be hosted,” says Ms. Aiken.
Food allergies
For a child with a food allergy, going back to school requires parents to make sure their children eat proper foods to avoid reaction. Registered dietitian Judy Dodd, Giant Eagle Food and Nutrition advisor has these tips for parents:
Alert the school of your child’s allergy or sensitivity, including the teacher, the school nurse, the food service director, and school administrators.
Be prepared with a note from your physician noting any special dietary or medication needs.
Cross-contamination is an issue. A child allergic to peanuts or seafood may have reactions if the person who hands them a pencil or a book has eaten a tuna salad or peanut butter sandwich.
Class parties and trading or sharing food in the cafeteria are of concern. Guidelines for food brought into school should be available to all parents.
For serious food allergies, pack your child’s meals and snacks.
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