Article published November 01, 2009
Bazaar features Middle Eastern foods
Hummus, the spread or dip of mashed chickpeas (garbanzo beans), sesame paste (tahini), lemon juice, and garlic will be among the featured foods sold at St. Elias Holiday Bazaar 2009 on Thursday at St. Elias Orthodox Christian Church, 4940 Harroun Rd. in Sylvania.
The 30th annual event will feature area craftsmen, Middle Eastern foods, and a bake sale. Sweet rolls, Syrian/Lebanese pastries, and beverages will be served from 9 to 11 a.m. Middle Eastern foods will be sold a la carte from 11 a.m. to 7 p.m.
The menu includes meat pies, hamburger a la Middle East (kafta), green beans with meat served over Syrian rice, baked ground meat with wheat (kibbie), Mediterranean salad, stuffed grape leaves, lentil soup, and hummus.
Take-out is available. Prices range from $1.50 for hummus and bread to $3.75 for green beans with meat. The kafta burger is $2.50. An average meal is $5 and up depending on what you choose.
Pastries will include Syrian date cookies, nut moons, layered pastry (baklava), and bird's nest pastries. Pastries are $1.25 per piece.
Admission is free. The church is wheelchair accessible. The Ladies' Society, a chapter of the Antiochian Orthodox Christian Women of North America, will sponsor the bazaar. Wendy Staley is chairman of the holiday bazaar. Roberta Royhab is the president of the Ladies Society.For a very fresh taste, make your own hummus in a blender or food processor. Culinary Connection
Penta Career Center's Culinary Connection, which is open from 10:45 a.m. to 1 p.m. Tuesdays and Wednesdays, has a wonderful menu of starters, mains, sweet ends, and beverages.
A delicious salad made with roasted beets, house-made mozzarella, local greens, and orange vinaigrette and balsamic reduction is $3. There's also Potato Leek Soup made with Vermont cheddar cheese and chive oil for a mere $2.
Mains include pasta, beef, pizza, and sandwiches. The grilled Angus burger ($6) has shaved onion and mustard aioli. It is served with house-made fries. The vanilla creme brulee has a garnish of tuille filled with apple compote.
Culinary Connection is run by the 12th-grade class, which is taught by senior culinary arts program chef Janea Makowski assisted by Chef Sarah (Sadler) Deland (formerly of Manhattan's). The students prepare the menu and serve it. Ms. Makowski is a graduate of Penta Career Center and Culinary Institute of America. Prior to coming to Penta, she worked at Carson's American Bistro in Ann Arbor.
The menu will change monthly. The restaurant is open during school hours, but is sometimes closed if special events are scheduled. To make a reservation, call 419-666-1120, ext. 1104 during school hours.Indian cooking
Deepam of India has scheduled two cooking classes featuring food served in the deli and grocery store owned by Revathi and Siva Chillapalli. The focus is on cooking healthy Indian food.
On Wednesday from 6:30 to 8:30 p.m., the menu is chicken curry, vegetable pulao, and aloo methe (potato and green vegetable). On Nov. 18 from 6:30 to 8:30 p.m., the menu is Chicken Vindaloo, Saffron Rice, and a lentil dish. Cost of each class is $30 per person, which includes dinner and the recipes. To register or for information, call Mrs. Chillapalli at 419-843-1552.Wine Dinner
A five-course Napa Valley Wine Dinner will be paired with Trinchero Family Estates wines at 6:30 p.m. Nov. 14 at Culinary Vegetable Institute at 12304 State Rt. 13 in Milan, Ohio.
The opening reception features creme of pumpkin soup shooters and shaved Brussels sprouts slaw on a sourdough crostini with pecorino romano cheese and roasted walnut oil paired with two wines.
The amuse bouche will be butternut squash and blue cheese flan with sauteed shrimp and micro marjoram. An appetizer of Chef's Garden Baby Greens with Gorgonzola, Walnuts, and Warm Figs in a Sherry Vinaigrette will be followed by pan-seared diver scallops on sauteed fennel with mascarpone risotto served with a sauvignon blanc.
The entree is sage-rubbed pork tenderloin with sweet potato and apple spoonbread with wilted autumn greens served with 2007 Trinchero Napa Valley Meritage. For dessert, poached pears with hazelnut spongecake with amaretto cream and cinnamon caramel sauce will be paired with Terra d'Oro Winery Moscato.
Cost is $85 per person plus tax and gratuity. Reservations are required. Call 419-499-7500.
Kathie Smith is The Blade's food editor.
Contact her at:
food@theblade.com
or 419-724-6155.
1 15 1/2-ounce) can chick peas, drained
13 cup tahini
Juice of 1 1/2 lemons (13 cup)
Small clove garlic, chopped
1/4 teaspoon salt or to taste
3 tablespoons water (or use liquid from canned chick peas)
Chopped parsley, garnish
1 to 2 teaspoons olive oil or to taste, optional
Cook's note: An Arabic custom is to pour a small amount of olive oil over the top of the finished hummus. But you can use 1 to 2 teaspoons when you puree the chick peas if desired.
Put chick peas, tahini, olive oil (if desired), lemon juice, garlic, salt, and part of water in blender or food processor; blend on low. Stop machine and stir with rubber spatula. Blend on medium or high, adding water as necessary to form a smooth thick paste. Taste for salt and lemon. Put in serving bowl and garnish with parsley and paprika. Serve with Syrian bread. Hummus may be used as an appetizer or a side dish for a main meal.
Yield: About 2 cups
Source: St. Elias Church Syrian-Lebanese Cookbook
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