Cupcakes by Babycakes2go from the Taste of the Nation event at the Toledo Club on Sunday.
The Blade/Dave Zapotosky
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Toledo Club Chef Mike Rosendaul watches Greg Helyer take some food.
The Blade/Dave Zapotosky
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Chef Michael Anthony, left, and line cook Paul Wetzel of Gramercy Tavern in New York, grill kielbasa at Taste of the Nation.
The Blade/Dave Zapotosky
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A kielbasa and ramp skewer prepared by Chef Michael Anthony.
The Blade/Dave Zapotosky
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Spicy carrot soup prepared by Chef Celina Tio.
The Blade/Dave Zapotosky
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Chef Celina Tio of Julian in Kansas City garnishes her spicy carrot soup.
The Blade/Dave Zapotosky
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Neal Kovacik, general manager of the Oliver House holds a shrimp cocktail shooter made by Rockwell's at the Oliver House.
The Blade/Dave Zapotosky
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A shrimp cocktail shooter.
The Blade/Dave Zapotosky
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Chef Matt Lawrence of Mancy's prepares caprese salad on skewers.
The Blade/Dave Zapotosky
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Caprese salad on a skewer.
The Blade/Dave Zapotosky
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Chef Justin Thomas, right, prepares tuna on parmesan crisp with fresh avacado salsa and toasted sesame seed. Also in photo are Scott Boyer, left, and Nathan Whitman.
The Blade/Dave Zapotosky
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Tuna on parmesan crisp with fresh avacado salsa and toasted sesame seed.
The Blade/Dave Zapotosky
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Chef Todd VanderPol of Premier Catering in Perrysburg shows off a crab cake with red bell pepper sauce.
The Blade/Dave Zapotosky
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Crab cakes with red bell pepper sauce, by Premier Catering, Perrysburg.
The Blade/Dave Zapotosky
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Max Frisch, line cook, left, and Charles Wargowsky, chef at La Scola restaurant, prepare braised short ribs and wild mushroom risotto.
The Blade/Dave Zapotosky
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