Chefs honor their own and then start cooking for Meals on Wheels

MERRILLVILLE | The American Culinary Federation, Chefs of Northwest Indiana gathered for the "Chef of the Year" Appreciation Dinner Reception recently in the Celebrity Ballroom at The Radisson Hotel at Star Plaza with about 100 guests in attendance.

President Chef Jack Mix introduced visiting chefs including chef Linda Rosner from the Windy City Chefs of Chicago, Joe Aiello from Chef De Cuisine of Chicago and the dynamic Jerry Mahshie, former Chef of the Year with Chefs of Northwest Indiana and now with ACF Indianapolis. Mahshie is greatly missed since he moved to Indianapolis, but is always a welcome visitor.

Speros A. Batistatos, president and CEO of the South Shore Convention and Visitors Authority, spoke to the group about the need to work more closely with the chefs in helping support and promote the region.

A gourmet feast was prepared by Radisson Hotel Executive Chef John Erb, Executive Sous Chef Brian Narug and staff. A wine was matched to each course by Marc Ruchti, a sommelier for Gallo Winery, beginning with the assorted hors d'oeuvres and continuing with kalamata olive bruschetta with red wine reduction, puree of celeriac root soup with ruby red tobiko, pan seared scallops with wild mushroom risotto, rosemary basted filet mignon with roasted Yukon potatoes, stewed shallots and asparagus. To accompany the pyramid mousse cake dessert was a wonderful EJ Gallo XO Brandy from California.

Glennard Brooks, chef of Hilton Garden Inn in Merrillville, was honored with the Chef of the Year award. Jason Delgado was named Junior Culinarian and Dave Bernacchi of Sysco Foods was awarded Purveyor of the Year honors.

The Chefs of Northwest Indiana are well known for fundraising efforts with Hospice of the Calumet Area, the March of Dimes and Meals on Wheels, which is currently preparing for its main fundraising effort - the 2009 Dine with the Chefs Gala on March 8 at Avalon Manor in Hobart.

For eight consecutive years, Meals on Wheels is partnering with the American Culinary Federation, local businesses, organizations and individuals to present this culinary extravaganza. Proceeds from the fabulous meal will help feed those in need.

Chefs donating their time and participating in the gala include Jim Galligan and Jason Schroder, Long Beach Country Club; Jack Mix, Comforts Catering; Glennard Brooks, Hilton Garden Inn; Scott Farrell and Frank Zipko, Briar Ridge Country Club; Cheryl Molenda, the Inn at Aberdeen; Terry Zych, Elida Abeyta and Rick Delby, Ivy Tech Community College; Thomas Spoor and Jose Zapata, Horseshoe Casino; Jeremy Storey, Avalon Manor; Joe Trama, Center for Visual and Performing Arts; Mark Kilasa, Cafe Elite; Nico Luna, Villa De Bruno, and Tim Merkel, Giovanni's Restaurant.

Serving on the gala committee are: Jessica Amos (Arcelor Mittal), Margo Babineaux (Meinzer and Babineaux), Kathleen Berda (MOW board member), Margot Clark (founding executive director of MOW), Chef Jim Galligan (Long Beach Country Club), Tula Gogolak (MOW), Mary Anne Griener, of Crown Point, Mary Anne LaHayne (LaHayne Funeral Home), Jennifer McDermott (Muta Advertising), Shar Miller (Prompt Ambulance), Melissa Neff (Mechanical Concepts), Sandra Noe (executive director, MOW), Lori Pittman, Phil Potempa (The Times), Chef David Siano, and Gay Fraire and Margie Tedesco (Wille and Stiener).

The gala is dedicated to the people fed, the work accomplished and the communities served. For more information on how to support the "epicurean event of the year," call Gogolak at (219) 756-3663.